Beef Marsala and Scalloped Potato Casserole
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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.
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.
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.
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!
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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Beef Marsala and Scalloped Potato Casserole
Ingredients
- 1 lb ground beef
- 1 medium brown onion chopped
- 1 tbsp olive oil
- pinch of salt
- pinch of ground black pepper
- 1 tsp garlic powder
- 2 tbsp all purpose flour
- 1/2 cup sweet marsala wine (See Note 1)
- 1/2 cup beef broth
- 1/2 cup cheddar cheese shredded
- 1 4.7 oz box of scalloped potatoes (See Note 2)
- 1/3 cup milk
- 2 cups boiling water
- 1 tbsp butter
- parsley for garnish chopped
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
- 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.
- 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.Â
Nutrition
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.
This was delicious! I added sautéed mushrooms and leeks to the ground beef mixture, which elevated even more. The entire family loved it!
So happy you enjoyed this Julie. Thanks for taking the time to come back and let me know and I love the adds!
Is it Marsala cooking wine?
Yes it is, sweet in this recipe Sylvia.
Hi Kevin, would this work in a 9×13 dish? What adjustments would you make to the recipie if so?
It would, although I have not done that. Not quite sure on the cooking time adjustment, but my guess would be for 15 minutes in the oven? Check so as not to burn. With the level lower with a wider pan it will cook quicker. Let me know Natalie!
Just made this and it was very good! I started with a mirepoix and used fresh garlic instead of powder. I think next time I will add some more spices to the beef mixture but overall it was a yummy recipe!
Excellent! So glad you enjoyed this Tammie. 🙂
Thank you for this great recipe – my family LOVES it!
So happy you all enjoyed this one Robin. Thanks!
If using real potatoes and following the instructions in your note 2 do you remove the water from the recipe?
Yes, that’s only for the boxed version.
LOVED this one Kevin, will add a little more Marsala next time!!! Cheers Kathleen
Thanks so much for coming back to let me know Kathleen. Cheers!
Do you think this would work in the crockpot?
I’d be interested to hear if it does, although I have yet to it as of yet. I just feel the top wouldn’t be the same as right from the oven, but who knows!
I like the crunchy, baked texture on top and the soft comfort food underneath.
This was so easy to make and it was delicious! Served it with a vegetable and salad. I will definitely make it again!
Thanks so much for coming back to let me know Katherine. Glad you enjoyed it. 🙂
This looks really good, wondering if it can be frozen after baking. Not sure because of the potatoes .
Actually I wouldn’t recommend it. I find freezing cooked potatoes results in them having a mealy texture. I’ve not made up to the baking part, but possibly do that and then freeze. When you want to eat it take out and thaw, then bake? This is just a guess, but let me know if you try or have another solution. Thanks Susan!