Gluten-free, no-soup casserole that is easy to make. This comfort food dish is great on a cold day or when you just want a hearty meal. You can spice it up with a little cayenne pepper after cooking. This dish was approved by a 5-year-old.


Recipe Summary

30 mins
45 mins
15 mins
1 9x13-inch casserole


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.

  • Pierce potatoes with a fork. Microwave until fork-tender, about 12 minutes.

  • Meanwhile, heat a pan over medium heat. Add olive oil; cook onion until translucent, about 4 minutes. Add garlic and cook for 1 minute. Add ground beef, increase heat to medium-high, and cook until browned, 5 to 7 minutes.

  • Blend 1/2 cup milk with cornstarch in a small dish using a fork until well mixed and no lumps remain. Pour into the pan along with remaining milk, 1 teaspoon salt, pepper, and thyme. Reduce heat to medium and cook until thick and bubbly, about 5 minutes.

  • Carefully remove potatoes from the microwave with tongs. Cut into 1/4-inch slices. Place slices in the bottom of the prepared baking pan and sprinkle with 1/2 teaspoon salt. Pour ground beef mixture on top. Cover with Cheddar cheese.

  • Bake in the preheated oven until cheese is melted, 10 to 15 minutes.

Nutrition Facts

481 calories; protein 26.6g; carbohydrates 46.3g; fat 21.2g; cholesterol 78.9mg; sodium 587.6mg. Full Nutrition