Ground Beef and Potatoes Casserole has been my go-to comfort meal since my kids were little. There’s something about layers of seasoned beef and tender potatoes, all baked under a blanket of melted cheese, that just feels like a warm hug on a plate.
I remember making this casserole on chilly autumn evenings at my grandmother’s farm. She’d pull out her old cast-iron skillet, brown the beef with onions until the whole kitchen smelled incredible, then layer everything into her favorite baking dish. The sound of the oven door closing meant dinner was nearly ready, and we’d gather around the table, our mouths watering as the cheese bubbled and turned golden. That same recipe has fed my family for decades, and now it’s here for you to make your own memories. Your kitchen’s about to smell incredible!
What Makes This Ground Beef Casserole So Special
In my years of making one-dish dinners, this Ground Beef and Potatoes Casserole stands out as a true workhorse recipe. It’s the kind of meal that brings everyone to the table without keeping you tied to the stove for hours.
- Uses simple ingredients you probably have in your pantry and fridge right now
- Comes together in just 60 minutes from start to finish, perfect for busy weeknights
- Delivers consistent, crowd-pleasing results every single time you make it
- Naturally gluten-free without sacrificing flavor or comfort
- Feeds six people generously from one baking dish
- Creates perfect layers of savory beef, tender potatoes, and gooey melted cheese
Key Players in This Recipe
Ground beef forms the hearty foundation of this casserole, providing rich flavor and satisfying protein in every bite. I always choose 85/15 ground beef for the best balance of flavor and texture without excess grease.
Russet potatoes are my preferred choice because they hold their shape during baking while becoming perfectly tender. Their starchy texture absorbs the beef broth and creates that comforting, filling quality we love in casseroles.
Cheddar cheese adds sharp, tangy richness that complements the savory beef beautifully. In my kitchen, I prefer using freshly shredded cheddar rather than pre-shredded, as it melts more smoothly and creates a creamier topping.
Sour cream brings moisture and tang to the Ground Beef and Potatoes Casserole, keeping everything creamy and preventing the dish from drying out during baking. Full-fat sour cream works best here.
Beef broth infuses the layers with deep, savory flavor while adding necessary moisture. I’ve found that using low-sodium broth lets me control the seasoning more precisely.
Yellow onion and garlic create the aromatic base that makes this casserole so inviting. Fresh garlic always delivers more flavor than the jarred variety.
Dried thyme and paprika add warmth and subtle complexity without overwhelming the dish’s comforting nature.
Betty’s Tested Technique
Step 1. Preheat your oven to 375°F and prep your vegetables peel and dice the potatoes into even cubes, chop the onion, and mince the garlic. I’ve learned that uniformly sized potato cubes cook evenly and give you perfect texture in every bite.
Step 2. Heat olive oil in your large skillet over medium heat, then add the onion and garlic, letting them soften until fragrant. Betty always starts with this aromatic base because it builds layers of flavor from the very beginning.
Step 3. Add the ground beef to the skillet and season generously with salt, pepper, thyme, and paprika. Break up the meat as it cooks until no pink remains this usually takes about 8 minutes in my kitchen.
Step 4. Pour in the beef broth and let the mixture simmer for a few minutes so the flavors can meld together. Through trial and error, I learned this step makes all the difference in creating a cohesive dish.
Step 5. In a large mixing bowl, combine your diced potatoes with the cooked beef mixture. Fold in the sour cream and half the shredded cheddar until everything is well incorporated.
Step 6. Transfer the Ground Beef and Potatoes Casserole mixture to your baking dish, spreading it evenly, then sprinkle the remaining cheese on top. The key I discovered is making sure the layer is even so everything cooks uniformly.
Step 7. Cover tightly with foil and bake for 30 minutes, then remove the foil and continue baking for 10 to 15 minutes until the cheese is bubbly and golden.
Step 8. Let the casserole rest for 10 minutes before serving, this allows the layers to set and makes serving much easier.
Keeping This Casserole Fresh
I typically store leftover Ground Beef and Potatoes Casserole in airtight containers in the refrigerator, where it keeps beautifully for up to four days. The flavors actually deepen overnight, making the leftovers just as delicious as the first serving.
For longer storage, this casserole freezes wonderfully for up to three months. Betty’s freezing method involves portioning the cooled casserole into individual servings in freezer-safe containers, which makes reheating quick meals a breeze on busy nights.
For the best texture, I reheat this casserole in the oven at 350°F until warmed through, which usually takes about 20 minutes from the refrigerator. The microwave works in a pinch, but the oven keeps the cheese topping from getting rubbery and maintains that just-baked quality.
Building the Perfect Plate
- Fresh green salad with a tangy vinaigrette cuts through the richness and adds refreshing crunch to balance the hearty casserole
- Steamed green beans or roasted broccoli bring color and nutrition without competing with the main dish
- Warm dinner rolls or crusty bread are perfect for soaking up any extra cheese and beef juices from your plate
- Simple coleslaw adds cool, crisp contrast that my family requests every time I make this
- Roasted carrots with a touch of honey complement the savory flavors beautifully
FAQs
I recommend sticking with russet potatoes for their ideal texture, but Yukon Gold potatoes work as a second choice if that’s what you have on hand.
Ground turkey or ground chicken make excellent lighter alternatives that still deliver satisfying results in this casserole.
Make sure to dice your potatoes into small, even cubes and don’t skip the simmering step with the beef broth, it helps the mixture thicken properly before baking.
Ground Beef and Potatoes Casserole
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Peel the potatoes and dice them into small, even cubes. Chop the onion and mince the garlic cloves.
- Heat the olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté until fragrant and softened, about 3-4 minutes.
- Add the ground beef to the skillet. Season with salt, black pepper, thyme, and paprika. Cook, breaking up the meat, until browned and fully cooked, about 8 minutes.
- Pour in beef broth and stir well, letting the mixture simmer for 2-3 minutes to meld flavors. Remove the skillet from heat.
- In a large mixing bowl, combine the diced potatoes with the beef mixture. Fold in sour cream and half of the shredded cheddar cheese until well incorporated.
- Transfer the beef and potato mixture into a 9×13 inch baking dish, spreading it in an even layer. Sprinkle the remaining cheddar cheese on top.
- Cover the dish tightly with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and continue baking for 10 to 15 minutes, or until the cheese topping is melted and bubbling.
- Once baked, allow the casserole to rest for 10 minutes before serving for best texture.
