Missouri Casserole Recipe
A hearty vintage casserole made with layers of ground beef, thinly sliced potatoes, onions, tomatoes, seasoning, and melted Cheddar-Jack cheese.
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Servings: 6
Ingredients
- 1 ½ lb potatoes
- 1 large onion
- 1 ½ lb ground beef preferably 80/20
- Salt to taste
- Black pepper to taste
- 1 tsp Italian seasoning or to taste
- 2 cups shredded Cheddar-Jack cheese
- 1 can tomato sauce 8 oz
- Water enough to fill the empty 8-ounce tomato sauce can
- 1 can diced tomatoes 14.5 oz, undrained; petite-diced tomatoes preferred
- Freshly chopped parsley for garnish; optional
Instructions
Preheat the oven.
- Preheat the oven to 350°F.
Prepare the onion.
- Peel the onion, cut it in half, and slice it into ⅛ to ¼-inch thick slices. Set aside.
Prepare the potatoes.
- Peel the potatoes and slice them very thinly into approximately 1/16-inch rounds. Set aside.
Cook the ground beef.
- Place the ground beef in a large skillet over medium heat. Season with salt and black pepper. Cook, breaking the meat into small pieces with a wooden spoon, until no longer pink.
Drain the beef.
- Drain off any excess grease from the cooked ground beef.
Begin the first layer.
- Place half of the cooked ground beef in a 9x13-inch baking dish. Spread it evenly across the bottom of the dish.
Add the first onion layer.
- Evenly arrange half of the sliced onions over the ground beef.
Add the first potato layer.
- Evenly arrange half of the sliced potatoes over the onions.
Season the first potato layer.
- Season the potatoes with salt, black pepper, and half of the Italian seasoning.
Add the first cheese layer.
- Sprinkle half of the shredded Cheddar-Jack cheese evenly over the seasoned potatoes.
Repeat the layers.
- Add the remaining cooked ground beef, followed by the remaining sliced onions and remaining sliced potatoes.
Season the second potato layer.
- Season the top potato layer with salt, black pepper, and the remaining Italian seasoning.
Add the tomato sauce.
- Pour the tomato sauce evenly over the top of the casserole.
Add the water.
- Fill the empty tomato sauce can with water and pour it evenly over the casserole.
Add the diced tomatoes.
- Pour the undrained diced tomatoes evenly over the top of the casserole.
Cover and bake.
- Cover the baking dish tightly with aluminum foil. Bake for 1 hour.
Continue baking uncovered.
- Remove the foil and bake for an additional 30 minutes, or until the potatoes are fork-tender.
Add the remaining cheese.
- Sprinkle the remaining shredded Cheddar-Jack cheese evenly over the top of the casserole.
Melt the cheese.
- Return the casserole to the oven and bake for an additional 5 minutes, or just until the cheese is melted.
Rest before serving.
- Remove the casserole from the oven and allow it to rest for 20 minutes before serving.
Garnish and serve.
- If desired, garnish the entire casserole or individual servings with freshly chopped parsley. Serve warm.
Notes
This recipe is naturally gluten-free when all packaged ingredients are verified gluten-free.
Use plain ground beef with no added fillers or seasoning blends.
Confirm that the Italian seasoning, tomato sauce, diced tomatoes, and shredded cheese are labeled gluten-free.
Some shredded cheeses may contain anti-caking agents, so choose a certified gluten-free brand when needed.
Prepare the casserole in a clean baking dish and avoid cross-contamination with wheat-based foods.
Use plain ground beef with no added fillers or seasoning blends.
Confirm that the Italian seasoning, tomato sauce, diced tomatoes, and shredded cheese are labeled gluten-free.
Some shredded cheeses may contain anti-caking agents, so choose a certified gluten-free brand when needed.
Prepare the casserole in a clean baking dish and avoid cross-contamination with wheat-based foods.