Ground Beef and Potatoes Casserole is a hearty and simple dish that brings together tender ground beef, soft potatoes, and a creamy, cheesy topping. It’s the kind of meal that sticks to your ribs and feels like a warm hug on a plate. The potatoes soak up all the juicy flavors from the beef and spices, making every bite satisfying and full of comfort.
I love making this casserole when I want something easy to throw together but still filling enough to feed a hungry family. It’s great because you can prepare it ahead of time and bake it when you’re ready. I usually add a bit of onion and garlic for extra flavor, and sometimes a sprinkle of paprika on top to give it a little color and warmth. It’s one of those recipes that always feels like home.
One of my favorite ways to serve this casserole is with a simple green salad or some steamed veggies on the side to lighten things up. Leftovers reheat beautifully, and sometimes I even take it for lunch the next day. It’s a comforting, no-fuss meal that I’m sure will become a favorite in your kitchen too!
Key Ingredients & Substitutions
Ground Beef: Choose lean ground beef to keep the casserole from getting too greasy. If you want a lighter dish, turkey or chicken can work well here.
Potatoes: I like using Yukon Gold or red potatoes because they hold their shape nicely when baked. Russet potatoes can be used but may get softer faster.
Cheese: Cheddar gives a nice sharp flavor and melts beautifully. You can swap it for Monterey Jack, mozzarella, or a blend of cheeses depending on your taste.
Sour Cream or Cream Cheese: These add creaminess to the beef mixture. Greek yogurt can be a healthier option, or skip it for a drier casserole.
Beef Broth: This keeps the meat moist and adds flavor. If you don’t have broth, water with a bit of beef bouillon works fine.
How Do You Layer and Bake the Casserole So It’s Perfectly Cooked?
Layering matters because it helps potatoes cook evenly and meat stay flavorful. Here’s how I do it:
- Start with a thin layer of potatoes so they can cook through at the bottom.
- Add a layer of the beef mixture to spread flavor between the potatoes.
- Repeat layering to create a balanced casserole.
- Cover with foil for the first bake to keep moisture in and soften the potatoes.
- Remove the foil near the end to let cheese get golden and bubbly.
- Test potatoes with a fork before finishing; they should be tender but not falling apart.
Following this method ensures a creamy, well-cooked casserole with a tasty golden top every time.
Equipment You’ll Need
- Large skillet – perfect for browning the ground beef and sautéing onions evenly.
- Sharp knife – helps you slice potatoes thinly and chop veggies quickly and safely.
- Casserole dish (about 9×13 inches) – roomy enough for layering and lets heat circulate evenly.
- Aluminum foil – keeps moisture in while baking so potatoes cook through without drying out.
- Mixing spoon or spatula – great for stirring the beef mixture and spreading layers smoothly.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter version that still tastes great.
- Mix in sautéed mushrooms or bell peppers for extra veggies and a bit of sweetness.
- Stir in smoked paprika or chili powder for a mild smoky or spicy kick.
- Add shredded mozzarella or a blend of cheeses on top for a gooey, stretchy finish.
Ground Beef and Potatoes Casserole
Ingredients You’ll Need:
For the Meat and Veggie Mixture:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup chopped carrots (optional)
- 1 cup beef broth
- ½ cup sour cream or cream cheese (for creaminess)
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
For the Potato and Cheese Layers:
- 4 medium potatoes, peeled and sliced into ¼ inch rounds
- 1 cup shredded cheddar cheese (divided)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This casserole takes about 15-20 minutes to prepare, including slicing potatoes and cooking the beef mixture. Then it bakes covered for 40 minutes and uncovered for about 15 minutes to get the cheese nice and golden. Let it rest for 5 minutes before serving. In total, plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Cook the Beef and Veggies:
Preheat your oven to 375°F (190°C). In a skillet, heat olive oil or butter over medium heat. Add the chopped onion and cook for 3-4 minutes until it becomes soft and translucent. Stir in the garlic and cook for 1 more minute. Add the ground beef, breaking it apart with a spoon, and cook until it’s browned and no longer pink. Season with salt, pepper, and dried thyme or Italian seasoning. Stir in chopped carrots if using and cook for another 2-3 minutes.
2. Make the Creamy Meat Mixture:
Pour in the beef broth and let it simmer for about 5 minutes so it slightly thickens. Remove from heat and stir in the sour cream or cream cheese until the mixture is creamy and smooth.
3. Assemble the Casserole:
Lightly grease a casserole dish. Lay down a layer of potato slices evenly across the bottom. Spoon half of the meat mixture over the potatoes. Add another layer of potatoes, then the remaining meat mixture on top. Finish with a final layer of potatoes. Sprinkle the shredded cheddar cheese evenly over everything.
4. Bake and Finish:
Cover the casserole dish with aluminum foil and bake for 40 minutes in the oven. Remove the foil and bake uncovered for an additional 15 minutes until the cheese is bubbly and golden and the potatoes are tender. Let the casserole rest for a few minutes before serving. Garnish with freshly chopped parsley for a fresh touch.
Can I Use Frozen Ground Beef for This Casserole?
Yes, you can! Just be sure to fully thaw the ground beef in the fridge overnight before cooking. This helps it cook evenly and prevents extra moisture in the dish.
Can I Prepare This Casserole Ahead of Time?
Absolutely! Assemble the casserole up to the point before baking, then cover and refrigerate it for up to 24 hours. When ready, bake it as directed but you may need to add a few extra minutes to the baking time since the ingredients will be cold.
How Should I Store Leftovers?
Store leftover casserole in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for convenience.
Can I Substitute Other Vegetables for Carrots?
Yes! Feel free to toss in diced bell peppers, peas, or mushrooms to add more flavor and nutrition. Just sauté them along with the onions so they soften before layering in the casserole.
