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Ground Beef & Potato Casserole with Fresh Fennel Salad

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A hearty and rustic layered casserole of golden roasted potatoes and savory ground beef, topped with melty cheese and served alongside a crisp fennel and apple salad—comfort food with a touch of freshness.

Ingredients

Units Scale
  • 4 cups thinly sliced potatoes (Yukon Gold or Russet)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1 cup tomato sauce
  • 1/2 cup shredded mozzarella or Italian cheese blend
  • 2 eggs
  • 1 bulb fennel, thinly sliced
  • 1 green apple, julienned
  • 1/4 cup walnuts, toasted
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Toss potato slices with olive oil, salt, and pepper. Spread in a greased baking dish and bake for 20 minutes or until lightly golden.
  3. Meanwhile, sauté onion and garlic in a skillet until soft. Add ground beef and cook until browned. Stir in paprika, oregano, and tomato sauce. Simmer for 10 minutes.
  4. Spread the beef mixture over the roasted potatoes. Make two small wells in the meat and crack in the eggs.
  5. Top with shredded cheese and bake for another 15 minutes, or until eggs are just set and cheese is bubbly.
  6. While casserole bakes, toss fennel, apple, and walnuts with lemon juice, olive oil, salt, and pepper.
  7. Serve the hot casserole with the crisp fennel salad on the side.

Notes

  • Yukon Gold potatoes hold their shape well and add a buttery texture.
  • Substitute mozzarella with cheddar or fontina for a different flavor profile.
  • The fennel salad can be prepared ahead and chilled to enhance crispness.
  • For a spicier version, add a pinch of chili flakes to the beef mixture.

Nutrition

Find it online: https://yumfoodusa.com/ground-beef-potato-casserole-with-fresh-fennel-salad/