Beef Marsala and Scalloped Potato Casserole

4.89 from 9 votes

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Whether  you need a rib sticking meal made in minutes, or you need to feed a meat and potatoes kind of crowd, this Beef Marsala and Scalloped Potato Casserole is always a win! Comfort food with an amazing flavorful twist.

Need to feed a meat and potatoes kind of crowd, this Beef Marsala and Scalloped Potato Casserole is always a win! keviniscooking.com


This Beef Marsala and Scalloped Potato Casserole uses browned, ground beef in a savory, delicious marsala wine sauce all layered with cheddar cheese and tender scalloped potatoes.

If you need a meal in minutes then this is for you. Made with items I’m sure most of you have on hand and easy enough to put together, it’s a winner when short on time and wanting a tasty meal.

I sauté an onion and add the ground beef to a skillet, deglaze the pan with a bit of marsala wine, sprinkle flour on and cook for a bit. Then add beef broth and you’re set. Pour into a casserole dish coated with cooking spray and add the cheddar cheese. Sprinkle the scalloped potatoes on top and pour the milk and water over all. In the oven for 20 minutes and you’re feeding the family. To grateful applause, too.

Need to feed a meat and potatoes kind of crowd, this Beef Marsala and Scalloped Potato Casserole is always a win! keviniscooking.com

There are a few pantry items I keep around (scalloped potatoes) for days where I don’t feel like making something from scratch. All you need to do is bump them up a little to elevate and make them better.

This may seem like a simple meal, but with the marsala wine sauce addition, it’s taken up a notch in the flavor department. I love the flavor of the marsala wine, a rich and somewhat sweet flavor that mixes well with beef or chicken. You can get it either sweet or dry like in my Apricot Baked Chicken or this amazing Plantation Pulled Pork with Orange Sauce.

Need to feed a meat and potatoes kind of crowd, this Beef Marsala and Scalloped Potato Casserole is always a win! keviniscooking.com

As the base for this dish, the beef marsala was perfect for the sharp cheddar cheese that topped it and the beautifully caramelized scalloped potatoes.

A hearty, rib sticking meal that is comforting and delicious. Enjoy!

Need to feed a meat and potatoes kind of crowd, this Beef Marsala and Scalloped Potato Casserole is always a win! keviniscooking.com

This recipe was first published here on Kevin Is Cooking March 2017 and has been updated with new photos and video.

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Need to feed a meat and potatoes kind of crowd, this Beef Marsala and Scalloped Potato Casserole is always a win! keviniscooking.com

Beef Marsala and Scalloped Potato Casserole

4.89 from 9 votes
This Beef Marsala and Scalloped Potato Casserole has ground beef in a savory, delicious marsala wine sauce all layered with scalloped, cheesy potatoes. Recipe video included.
Servings: 4
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Ingredients 

Instructions 

  • Preheat oven to 450°F. In a large skillet over medium high heat add the oil and sauté the onion for 3 minutes. Add the ground beef, salt, pepper and garlic powder. Break up the ground beef with a spoon and brown for several minutes.
  • Deglaze the pan with the marsala wine and reduce to half. Sprinkle the flour on top of meat and stir. Cook for 2 minutes and then add beef broth. Stir as sauce will thicken. Cook for 2 minutes.
  • Pour meat mixture into a 9×9″ casserole dish (or 2 smaller individual ones as pictured) coated with cooking spray and add the cheddar cheese on top.
  • In a small bowl whisk together the milk, water, butter and sauce mix from scalloped potato box.
  • Sprinkle the scalloped potatoes on top of cheddar cheese and meat and evenly pour the milk mixture over all. Bake for 20 minutes uncovered or until top is golden brown and edges crispy. Allow to rest 10 minutes (sauce will thicken upon standing) and top with parsley for garnish (optional) and serve.

Video

Notes

  1. Marsala wine substitute: It’s possible to make 1/4 cup of substitute by mixing 1/4 cup of dry white wine with 1 teaspoon of brandy. If you have sherry and sweet vermouth,  mix 1/8 a cup of each to make 1/4 cup of Marsala substitute. Also due to their similarities, both Madeira and port can be used as a substitute.
  2. If not using boxed Scalloped Potatoes: slice thin 1 large or 2 medium potatoes. In a large saucepan combine the sliced potatoes, 1 tablespoon of butter and enough milk to cover. Bring to a simmer over medium heat, stir and cook 8 minutes. Layer the simmered potatoes on top of the cheddar cheese and meat mixture. Combine 1 tablespoon of melted butter, 1/3 cup of  milk and seasoning of choice in lieu of packaged spice packet, add some more cheese if you like. Pour over all. Bake for 20 minutes uncovered or until top is golden brown and edges crispy. 
 

Nutrition

Calories: 497kcal | Carbohydrates: 35.8g | Protein: 31.4g | Fat: 22.9g | Saturated Fat: 9.8g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 9.3g | Trans Fat: 0.9g | Cholesterol: 87.8mg | Sodium: 831.8mg | Fiber: 2g | Sugar: 3.9g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinner, Main
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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73 Comments

  1. Hi Kevin!

    I just came across this recipe on Pinterest. One question…am I draining the fat from the ground beef before I deglaze? I’m excited to try this recipe. It looks wonderful!

    1. No I do not. The fat is going to be helpful with creating sauce when cooked with the flour. Let me know your thoughts Karline. Enjoy!

  2. Kevin, you are crushing the comfort food! I could curl up with a pot of this and not come out of the house all weekend.

    1. That makes me smile, thanks Jeff. I love this one even though I am not a fan of packaged foods, it brings back fond memories of childhood with a little Kevin flavor twist. 🙂

    1. Hi Karen, appreciate you letting me know. That has never been my experience, nor many from reading the comments here as you can see, but as you are the second to mention it being slightly watery I am going to make this again, as well as a video, to make sure all is correct in measurements. Stay tuned!
      Factors that may need to be taken in effect: Did you use boxed scalloped potatoes or make your own? Elevation might be a factor too? Possibly next time less water, but you don’t want the potatoes not to cook thoroughly and dry out on top. Let me know!

    1. I’m sorry that was your experience with this recipe Megan. Not quite sure though, I would need a little more information. Did you use boxed scalloped potatoes or make your own? Elevation might be a factor too? Possibly next time less water, but you don’t want the potatoes not to cook thoroughly and dry out on top. Let me know!

  3. I am going to make this tonight..I have pretty much everything and can substitute accordingly what I don’t (like the marsala) easy substitute though 🙂 thanks for including the tip for not having a boxed scalloped potatoes. I wasn’t quite sure what to do.. looking forward to this and hoping for a crowd pleaser!

    1. Thanks for stopping by Nikki. How did it turn out? What did you substitute for the marsala?

  4. What size casserole dish? Also I have white wine and red, also cream sherry, which can I substitute for marsala?

    1. Hi Jeanne, thanks for trying the recipe. You can use a square 9×9″ casserole dish or two smaller individual ones as pictured. As for the marsala substitute, I’ve updated the recipe to reflect your inquiry as well. Here are my notes: Marsala wine substitute: It’s possible to make 1/4 cup of substitute by mixing 1/4 cup of dry white wine with 1 teaspoon of brandy. If you have sherry and sweet vermouth, mix 1/8 a cup of each to make 1/4 cup of Marsala substitute. Also due to their similarities, both Madeira and port can be used as a substitute. Those are the best to match the flavor of the marsala. I think the cream sherry would be great too. Let me know how it turns out for you.

    1. Amanda you got me in the middle of updating this recipe. I also added new notes in case anyone didn’t want to use boxed scalloped potatoes. Thanks for stopping by!

      1. Thank you so much ? I can’t wait to make this for my family! It’s looks divine!

  5. Is there a substitution with using your own potatoes versus the boxed? I have potatoes at home, not the boxed version.

    1. Hi there Debbie! I would slice thin 1 large or 2 medium potatoes. In a large saucepan combine the sliced potatoes, 1 tablespoon of butter and enough milk to cover. Bring to a simmer over medium heat, stir and cook 8 minutes. Layer the simmered potatoes on top of the cheddar cheese and meat mixture. To 2/3 cup of the milk mixture add seasoning of choice in lieu of packaged spice packet add some more cheese if you like. Pour over all. Bake for 20 minutes uncovered or until top is golden brown and edges crispy.
      I have not done this, but this is my best guess as to what I would do. Please let me know how it turns out!