There’s something magical about the aroma of a Ground Beef and Potatoes Casserole baking in the oven. As the savory scent fills my kitchen, I’m instantly transported back to Sunday dinners at my grandmother’s house—where comfort food reigned supreme. This hearty casserole has become my go-to recipe when I need a satisfying meal that brings everyone to the table with eager appetites and happy faces.
What I love most about this dish is how the simple ingredients transform into something extraordinary. The ground beef develops a rich, caramelized flavor as it browns, while the potatoes become tender vessels for absorbing all those savory juices. When topped with melted cheddar cheese that forms a golden crust, this casserole becomes irresistible—a perfect balance of textures and flavors in every bite.
Key Ingredients in My Ground Beef and Potatoes Casserole
This casserole relies on straightforward ingredients that work harmoniously together. The beauty lies in their simplicity and how they complement each other to create something truly comforting.
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground beef | 1 pound | 80/20 lean-to-fat ratio works best |
| Potatoes | 4 medium | Russet or Yukon Gold, sliced 1/4-inch thick |
| Onion | 1 medium | Finely diced for even distribution |
| Garlic | 2 cloves | Minced fresh garlic provides the best flavor |
| Cheddar cheese | 1 cup | Freshly shredded melts more smoothly than pre-packaged |
| Sour cream | 1 cup | Adds creaminess and tanginess |
| Beef broth | 1/2 cup | Enhances the savory flavor profile |
| Olive oil | 1 tablespoon | For sautéing the beef and vegetables |
| Salt | 1 teaspoon | Kosher salt preferred for better distribution |
| Black pepper | 1/2 teaspoon | Freshly ground adds more flavor |
| Dried thyme | 1 teaspoon | Complements beef beautifully |
| Paprika | 1/2 teaspoon | Adds subtle warmth and color |
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour Servings: 6 | Difficulty: Easy
Pro tip: Slicing the potatoes to an even thickness ensures they cook at the same rate, preventing some from becoming mushy while others remain undercooked.
Before I walk you through the cooking process, let me emphasize that this recipe is incredibly forgiving. Even on busy weeknights when precision might not be my strong suit, this casserole consistently turns out delicious. The combination of seasoned ground beef, tender potatoes, and creamy, cheesy goodness creates a dish that satisfies deep cravings for home-cooked comfort food, making it perfect for family dinners or potlucks alike.
Step-by-Step Cooking Instructions
Creating this Ground Beef and Potatoes Casserole is straightforward, but the magic is in the details. I’ve perfected this method over dozens of family dinners, and these steps ensure a perfectly balanced dish every time.
Preparing the Ingredients
- First, I preheat my oven to 375°F (190°C). This temperature creates the perfect environment for the potatoes to become tender while allowing the cheese to melt and brown beautifully.
- While the oven heats up, I wash and peel the potatoes. Using a sharp knife, I slice them into approximately 1/4-inch rounds. Pro tip: For even cooking, try to maintain consistent thickness across all potato slices. If you have a mandoline, this is the perfect time to use it!
- Next, I finely dice the onion and mince the garlic cloves. Cutting the onion into small, uniform pieces ensures it cooks evenly and distributes throughout the casserole without overwhelming any single bite.
Cooking the Beef Mixture
- In a large skillet, I heat the tablespoon of olive oil over medium-high heat until it shimmers. Adding the ground beef, I break it apart with a wooden spoon into small, even crumbles.
- Once the beef begins to brown (about 5 minutes), I add the diced onion and continue cooking for another 3-4 minutes until the onion softens and becomes translucent.
- At this point, I stir in the minced garlic and cook for just 30 seconds until fragrant. Pro tip: Adding garlic too early can cause it to burn and develop a bitter taste!
- I season the mixture with salt, black pepper, dried thyme, and paprika, stirring well to ensure the seasonings coat every bit of the beef mixture.
- Finally, I pour in the beef broth and let it simmer for 2-3 minutes, allowing the liquid to reduce slightly and the flavors to meld together.
Assembling the Casserole
- Now comes my favorite part—building the casserole. I take a 9×13-inch baking dish and lightly grease it with a small amount of olive oil.
- I create the first layer by arranging half of my potato slices in slightly overlapping rows across the bottom of the dish.
- Next, I spread half of the seasoned beef mixture evenly over the potatoes.
- I repeat with another layer of the remaining potatoes, followed by the remaining beef mixture.
- In a bowl, I whisk together the sour cream with a pinch of salt and pepper until smooth, then spread it evenly over the top layer of the casserole.
- To finish, I sprinkle the shredded cheddar cheese over everything, making sure to cover the entire surface for that irresistible cheesy crust.
Baking to Perfection
- I cover the baking dish with aluminum foil, making sure it’s sealed but not touching the cheese.
- The covered casserole goes into the preheated oven for 30 minutes, allowing the potatoes to begin softening.
- After 30 minutes, I remove the foil and continue baking for an additional 15 minutes, or until the potatoes are fork-tender and the cheese has melted into a golden, bubbly crust.
- Once done, I let the casserole rest for 5-10 minutes before serving. This resting period is crucial as it allows the layers to set and makes serving much neater.
The transformation that happens in the oven is nothing short of remarkable. What goes in as separate layers of ingredients comes out as a cohesive, aromatic dish where every component complements the others. The beef becomes even more flavorful, the potatoes absorb the savory juices, and the cheese forms that irresistible golden crust that makes everyone reach for seconds.
Serving Suggestions and Variations
When my Ground Beef and Potatoes Casserole emerges from the oven, golden and bubbling, it’s already a complete meal. However, I’ve discovered several accompaniments and variations that elevate this comfort food classic to new heights.
Perfect Pairings
For a balanced meal, I often serve this hearty casserole with a simple side salad dressed with vinaigrette. The fresh, crisp greens provide a refreshing contrast to the rich casserole. A cucumber and tomato salad with a light lemon dressing works beautifully as well.
If you’re feeding a particularly hungry crowd, consider adding crusty garlic bread on the side—it’s perfect for sopping up any savory juices left on the plate. For special occasions, I sometimes serve steamed green vegetables like broccoli or green beans to add color and nutrition to the plate.
Pro tip: For an extra touch of indulgence, offer additional toppings at the table—chopped green onions, extra sour cream, or even hot sauce can allow everyone to customize their serving.
Delicious Variations
While this recipe is delicious as written, I’ve experimented with several variations over the years that work wonderfully with the same base ingredients:
Tex-Mex Style: Add 1 teaspoon of cumin to the beef mixture and replace the cheddar with a Mexican cheese blend. Serve with sliced avocado and a dollop of salsa on top.
Garlic Lover’s Edition: Double the garlic and add 1/2 teaspoon of garlic powder to the sour cream layer for an extra aromatic version that keeps the vampires at bay!
Make-Ahead Method: This casserole can be assembled up to 24 hours in advance and refrigerated, covered. Simply add an extra 10-15 minutes to the covered baking time when cooking from chilled.
Storage and Reheating
One of the best features of this casserole is how well it keeps. Leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, I cover with foil and warm in a 350°F oven for about 20 minutes, or until heated through.
For meal prep, you can also freeze individual portions after cooling completely. Wrapped tightly, they’ll keep for up to 2 months. I thaw overnight in the refrigerator before reheating for the best texture.
Pro tip: When reheating from frozen, add a tablespoon of beef broth or water before covering with foil—this helps restore moisture that might be lost during freezing.
Frequently Asked Questions
Can I prepare this casserole ahead of time?
Absolutely! You can assemble the entire casserole up to 24 hours before baking. Cover tightly with plastic wrap or foil and refrigerate. When ready to bake, remove from the refrigerator about 30 minutes before cooking, then add about 10-15 minutes to the covered baking time since the ingredients will be cold.
Can I use ground turkey instead of beef?
Yes! Ground turkey makes a great substitute for beef in this recipe. Because turkey is leaner, I recommend adding an extra tablespoon of olive oil to the skillet when browning it. You might also want to increase the seasonings slightly, as turkey can be milder in flavor than beef.
My potatoes aren’t cooking through. What am I doing wrong?
The most common reason for undercooked potatoes is slicing them too thick. Aim for 1/4-inch slices or thinner. Also, make sure your oven is fully preheated before baking, and consider covering the casserole with foil for the entire baking time if your oven runs cool.
Can I add vegetables to this casserole?
Definitely! This is a versatile recipe that welcomes additions. Carrots, peas, corn, or bell peppers all work wonderfully. For harder vegetables like carrots, sauté them briefly with the onions to ensure they cook through. For frozen peas or corn, just mix them into the beef mixture before layering.
How can I make this recipe creamier?
For an extra creamy version, increase the sour cream to 1 1/2 cups or add 1/2 cup of cream cheese (softened) to the sour cream before spreading it over the casserole. You can also increase the cheese to 1 1/2 cups for an extra cheesy experience.
This Ground Beef and Potatoes Casserole has been my reliable companion through countless family dinners, potlucks, and meal prep Sundays. The combination of savory beef, tender potatoes, and creamy, cheesy goodness creates a dish that nourishes both body and soul. What begins as simple ingredients transforms into something truly special—a testament to how comfort food brings people together around the table.
I hope this recipe becomes a favorite in your household as it has in mine. There’s something deeply satisfying about creating a meal that elicits smiles and requests for seconds. As the wonderful aroma fills your kitchen, know that you’re not just preparing food; you’re creating memories that will linger long after the plates are cleared.
Ground Beef and Potatoes Casserole
Ingredients
- 1 pound ground beef 80/20 lean-to-fat ratio
- 4 medium potatoes Russet or Yukon Gold, sliced 1/4-inch thick
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 cup cheddar cheese freshly shredded
- 1 cup sour cream
- 1/2 cup beef broth
- 1 tablespoon olive oil
- 1 teaspoon salt preferably kosher
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
- Wash, peel, and slice potatoes into 1/4-inch rounds. Finely dice the onion and mince the garlic.
- In a large skillet, heat olive oil over medium-high heat. Add ground beef, breaking it up with a spoon.
- Once browned, add diced onion. Cook until softened (3-4 minutes), then add garlic and cook for 30 seconds.
- Season beef mixture with salt, pepper, thyme, and paprika. Stir well.
- Pour in beef broth and simmer for 2-3 minutes to reduce slightly.
- Layer half the potatoes in the baking dish. Spread half the beef mixture on top. Repeat layers.
- In a bowl, whisk sour cream with a pinch of salt and pepper. Spread evenly over the top layer.
- Sprinkle shredded cheddar cheese evenly over the casserole.
- Cover with foil (not touching cheese) and bake for 30 minutes.
- Remove foil and bake an additional 15 minutes until potatoes are tender and cheese is golden and bubbly.
- Let rest for 5-10 minutes before serving.
