This Ground Beef and Potatoes Casserole is a hearty, comforting, and budget-friendly meal that’s perfect for any night of the week. Layers of savory ground beef, thinly sliced potatoes, and a creamy, cheesy sauce come together in a baked, golden, and bubbly dish that will have everyone asking for seconds.
This casserole is easy to prepare and made with simple pantry staples, making it a great weeknight meal or potluck favorite. Serve it with a fresh salad or roasted vegetables for a complete dinner.
Kitchen Equipment Needed
- Large skillet
- 9×13-inch baking dish
- Mixing bowls
- Sharp knife or mandoline slicer
- Measuring cups and spoons
- Aluminum foil
Ingredients Overview
- Ground Beef: A rich and flavorful base for the casserole.
- Potatoes: Thinly sliced for a soft, creamy texture.
- Cheese: A mix of shredded cheddar and mozzarella for melty goodness.
- Creamy Sauce: A blend of milk, sour cream, and condensed soup for richness.
Ingredients (Serves 6-8)
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon dried thyme or Italian seasoning
- 4 medium russet or Yukon Gold potatoes, thinly sliced
- 1 (10.5 oz) can cream of mushroom or cream of cheddar soup
- ½ cup sour cream
- ½ cup milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
Directions
Step 1: Preheat & Prep
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Step 2: Cook the Ground Beef
In a large skillet over medium heat, cook ground beef and diced onion until browned. Drain excess grease, then stir in garlic, salt, black pepper, paprika, and thyme. Remove from heat.
Step 3: Make the Creamy Sauce
In a bowl, whisk together cream of mushroom soup, sour cream, milk, and garlic powder until smooth.
Step 4: Layer the Casserole
- Arrange half of the sliced potatoes in the baking dish.
- Spread half of the cooked beef over the potatoes.
- Pour half of the creamy sauce over the beef.
- Sprinkle with half of the cheddar and mozzarella cheese.
- Repeat with the remaining potatoes, beef, sauce, and cheese.
Step 5: Bake the Casserole
Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly.
Step 6: Rest & Serve
Let the casserole sit for 5-10 minutes before serving. Garnish with fresh parsley or green onions if desired.
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Nutrition (per serving, ~8 servings)
- Calories: ~450
- Fat: ~25g
- Carbohydrates: ~30g
- Protein: ~30g
Expert Tips
- For Extra Flavor: Add ½ teaspoon Worcestershire sauce to the beef.
- For a Crispier Top: Broil for 2-3 minutes at the end of baking.
- For a Lighter Version: Use ground turkey and low-fat sour cream.
FAQs
Can I make this casserole ahead of time?
Yes! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Can I freeze leftovers?
Yes! Store in an airtight container and freeze for up to 2 months. Thaw overnight before reheating.
Can I use sweet potatoes instead?
Yes! Sweet potatoes add a slightly sweeter twist to this dish.
Storing & Freezing
- Storing: Refrigerate leftovers for up to 3 days.
- Freezing: Freeze in portions for up to 2 months. Reheat in the oven at 350°F for 20 minutes.
Substitutions & Variations
- Cheesy Twist: Add Parmesan or Gouda for a richer flavor.
- Spicy Kick: Mix in red pepper flakes or diced jalapeños.
- Vegetarian Version: Use lentils or mushrooms instead of beef.
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Delicious Ground Beef and Potatoes Casserole
Equipment
- - Large skillet
- - 9x13-inch baking dish
- Mixing bowls
- - Sharp knife or mandoline slicer
- Measuring cups and spoons
- - Aluminum foil
Ingredients
- - 1 lb ground beef
- - 1 small onion diced
- - 2 cloves garlic minced
- - 1 teaspoon salt
- - ½ teaspoon black pepper
- - ½ teaspoon smoked paprika optional
- - ½ teaspoon dried thyme or Italian seasoning
- - 4 medium russet or Yukon Gold potatoes thinly sliced
- - 1 10.5 oz can cream of mushroom or cream of cheddar soup
- - ½ cup sour cream
- - ½ cup milk
- - 2 cups shredded cheddar cheese
- - 1 cup shredded mozzarella cheese
- - 2 tablespoons butter melted
- - 1 teaspoon garlic powder
Instructions
- #### **Step 1: Preheat & Prep**
- Preheat oven to **375°F (190°C)** and grease a **9x13-inch baking dish**.
- #### **Step 2: Cook the Ground Beef**
- In a large skillet over **medium heat**, cook **ground beef and diced onion** until browned. Drain excess grease, then stir in **garlic, salt, black pepper, paprika, and thyme**. Remove from heat.
- #### **Step 3: Make the Creamy Sauce**
- In a bowl, whisk together **cream of mushroom soup, sour cream, milk, and garlic powder** until smooth.
- #### **Step 4: Layer the Casserole**
- Arrange **half of the sliced potatoes** in the baking dish.
- Spread **half of the cooked beef** over the potatoes.
- Pour **half of the creamy sauce** over the beef.
- Sprinkle with **half of the cheddar and mozzarella cheese**.
- Repeat with the remaining potatoes, beef, sauce, and cheese.
- #### **Step 5: Bake the Casserole**
- Cover with **foil** and bake for **45 minutes**. Remove foil and bake for an additional **15-20 minutes** until the cheese is golden and bubbly.
- #### **Step 6: Rest & Serve**
- Let the casserole sit for **5-10 minutes** before serving. Garnish with **fresh parsley or green onions** if desired.
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