Ground Beef Casserole is a layered dinner recipe that is loaded with potatoes, vegetables and beef.  The gluten free sauce or gravy not only adds moisture but flavour as well.

Be sure to scoop right down to the bottom of the casserole when serving to get all the layers!

Depending on personal preference you can serve it as is or smother it in some of the reserved gravy.

Each bite is loaded with meat, cheese, potatoes and vegetables that are smothered in a tasty gravy.

Top each serving of Ground Beef Casserole with extra sauce or gravy and serve with a fresh biscuit for dipping!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Ground Beef Casserole I put a bit of olive oil into a frying pan on medium heat.

I diced up some yellow onion and added the ground beef, onion, salt and pepper to the frying pan.  I broke up the meat as it cooked.

While the ground beef was cooking I melted margarine with some minced garlic and onion powder in a saucepan over low heat.

Then I whisked in some gluten free gravy powder.  I used three packets.

After the gravy powder was well absorbed I poured in almond milk and some beef broth.  I turned the heat up to medium and stirred occasionally until it boiled.  Then I removed it from the heat.

Once the sauce or gravy was combined I began slicing up some potatoes with my mandoline slicer.  I set the potatoes aside until the meat mixture was ready.

Once the meat was fully cooked I added in some frozen corn and frozen peas.  I stirred them in well.

Then I placed a layer of the sliced potatoes into a greased 9" x 13" baking dish.

Before using the meat mixture I drained off any grease.  There was not very much to drain because I started with lean ground beef.

Then I spread half of the meat mixture on top of the potatoes, spreading it out evenly.

Next I poured ⅓ of the prepared sauce or gravy over the meat mixture.

I repeated the layers starting again with more sliced potatoes.

Followed by the rest of the meat mixture and another ⅓ of the gravy or sauce.

After covering the Ground Beef Casserole with tinfoil, I placed it in a preheated 350F oven for 60 minutes.

After 60 minutes I removed the tinfoil and returned it to the oven for another 30 minutes.

Near the end of the cooking time I grated some cheddar cheese for the topping.

I also reheated the last ⅓ of the gravy or sauce that I had set aside.

When the 30 minutes was up I removed the Ground Beef Casserole from the oven and turned on the broiler.

Then I sprinkled the grated cheddar cheese evenly on top of the Ground Beef Casserole.

I placed it under the broiler until the cheese had melted and started to brown.  

Serve up Ground Beef Casserole with a fresh roll or biscuit.

Use the reserved gravy to add another layer of goodness to each serving if desired!

Ground Beef Casserole is a delicious blend of textures and flavours that young and old alike will enjoy!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make this Ground Beef Casserole:

• 2 tablespoon olive oil
• 2 lbs lean ground beef
• 1 yellow onion diced
• 1 teaspoon salt
• ½ teaspoon pepper
• 4 potatoes sliced (Yukon Gold or Russet work best)
• 1 cup frozen corn
• 1 cup frozen peas
• 2 cups shredded cheddar cheese blend
  Sauce or Gravy:
• ½ cup margarine
• 2 teaspoon onion powder
• 2 teaspoon minced garlic
• 75 g gluten free brown gravy mix (3 packets)
• 4 cups almond milk
• 2 cup beef broth

How to Make Ground Beef Casserole:

1. Preheat oven to 350F and grease a 9" x 13" baking pan.
2. Place the olive oil into a frying pan over medium heat.
3. Dice the yellow onion.
4. Add the lean ground beef and diced onion to the frying pan. Sprinkle with salt and pepper. Break up meat while cooking. Cooked until browned.
5. While meat cooking prepare sauce or gravy by melting the margarine with the onion powder and minced garlic over low heat.
6. Whisk in the packets of gravy until well combined.
7. Pour in the almond milk and beef broth. Whisk to combine.
8. Turn heat to medium and stir occasionally until it comes to a boil. Remove from heat when it boils.
9. While the meat continues to cook and the gravy is coming to a boil you can wash and slice the potatoes thinly. I left the skins on and used a mandoline slicer.
10. When the meat is cooked add the frozen vegetables to the frying pan and stir to combine.
11. Place a layer of potatoes in the bottom of the prepared 9" x 13" baking pan.
12. Follow with ½ of the meat mixture and ⅓ of the gravy.
13. Place a layer of potatoes on top of the meat followed by the remainder of the meat mixture.
14. Use another ⅓ of the gravy (sauce). Reserve the last ⅓ of the gravy for serving in case people enjoy extra gravy.
15. Cover with tinfoil and place in the preheated 350F oven for 60 minutes.
16. Uncover and return to oven for 30 minutes more.
17. Near end of bake time grate the cheddar cheese and reheat remaining gravy.
18. Remove casserole from oven and turn broiler on.
19. Sprinkle top of casserole with the grated cheese and place under broiler until the cheese bubbles and browns to your liking.
20. Remove from oven.
21. Serve with extra gravy if desired.
22. Enjoy!