CHEDDAR, BEEF, AND POTATO CASSEROLE

Cheddar, Beef, and Potato Casserole image

Provided by Greg Lofts

Time 1h20m

Number Of Ingredients 10

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1 large onion, chopped (2 1/2 cups)
4 ounces button or cremini mushrooms, chopped (1 1/2 cups)
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 pound ground beef (90 percent lean)
3 tablespoons cornstarch
2 tablespoons Worcestershire sauce
10 ounces frozen classic mixed vegetables (2 cups)
3 ounces cheddar, grated (1 cup)
8 ounces frozen shredded potatoes or hash browns (2 1/2 cups)

Steps:

Preheat oven to 400°F. In a dry large skillet over medium-high heat, cook onion and mushrooms with 1 teaspoon salt, stirring occasionally, until mushrooms release their moisture, 6 to 8 minutes. Add 1 tablespoon oil and beef. Cook, stirring and breaking up meat, until no longer pink but not cooked through, about 3 minutes.
In a bowl, whisk together cornstarch, Worcestershire, and 2/3 cup water. Stir into skillet with frozen vegetables. Cook until vegetables are just thawed, about 1 minute. Season to taste; transfer to a shallow 2-quart baking dish. Top with cheese.
Toss potatoes with remaining 2 tablespoons oil; season generously with salt and sprinkle over beef mixture. Bake until bubbly, about 40 minutes. Switch oven to broiler; broil until potatoes are golden brown in spots, about 5 minutes. Let cool 10 minutes; serve.