Ground Beef and Potatoes Casserole Recipe
If you’re searching for the ultimate comfort food that’s hearty, satisfying, and brings everyone to the table, look no further than Ground Beef and Potatoes Casserole. This timeless dish layers savory beef, tender potatoes, and melty cheese into a bubbling bake that’s as easy to make as it is to love. Whether it’s a weeknight dinner or a cozy weekend meal, this casserole promises warmth and flavor in every bite.
Ingredients You’ll Need
The beauty of Ground Beef and Potatoes Casserole lies in its simple, familiar ingredients. Each one serves a purpose—adding richness, creaminess, or a pop of color—making every forkful a delicious harmony of flavors and textures.
- Ground Beef: Opt for lean or regular ground beef; it brings heartiness and savory depth to the casserole.
- Onion: Diced onion adds sweetness and a subtle bite, balancing the richness of the beef and cheese.
- Garlic: Just a few cloves give the dish a gentle aromatic boost that’s irresistible.
- Russet Potatoes: Thinly sliced, these potatoes soften beautifully, absorbing the flavors while staying tender.
- Cream of Mushroom Soup: This classic shortcut creates the luscious, creamy sauce that binds everything together.
- Milk: Whisked with the soup, milk lightens the sauce and ensures a silky texture.
- Shredded Cheddar Cheese: Cheddar brings bold flavor and that crave-worthy golden, bubbly top.
- Salt: Enhances and balances all the savory notes in the casserole.
- Black Pepper: Adds just the right amount of warmth and earthy spice.
- Paprika: Lends a gentle smokiness and a lovely pop of color to the beef layer.
- Olive Oil: Used for sautéing, it helps coax out sweetness from the onions and garlic.
- Chopped Fresh Parsley (optional): A sprinkle on top adds freshness and a vibrant green finish.
How to Make Ground Beef and Potatoes Casserole
Step 1: Prep and Preheat
Start by preheating your oven to 375°F (190°C). This ensures your casserole bakes evenly and gets that perfectly golden finish. While the oven heats, gather and prep your ingredients—dice the onion, mince the garlic, and peel and thinly slice the potatoes so everything’s ready to layer up.
Step 2: Sauté the Aromatics and Brown the Beef
In a large skillet over medium heat, add the olive oil and sauté the diced onion until soft and translucent, about 3 to 4 minutes. Stir in the garlic and cook for just a minute more—this helps release its fragrance without burning. Add the ground beef next, breaking it up with a spoon as it browns. Once fully cooked, sprinkle in the salt, black pepper, and paprika. Drain off any excess fat, then set the beef mixture aside for layering.
Step 3: Mix the Creamy Sauce
In a separate bowl, whisk together the cream of mushroom soup and milk until smooth. This creamy mixture is the secret to a sauce that seeps through every layer of potato and beef, keeping everything moist and flavorful as it bakes.
Step 4: Assemble the Casserole
Lightly grease a 9×13-inch baking dish to prevent sticking. Begin by spreading half of the sliced potatoes in an even layer across the bottom. Top with half of the beef mixture, followed by half of the soup mixture. Sprinkle on about 1/2 cup of shredded cheddar cheese. Repeat these layers with the remaining potatoes, beef, and soup mixture, then finish with the rest of the cheese. This double layering ensures every serving is packed with flavor and melty goodness.
Step 5: Bake to Perfection
Cover the casserole tightly with foil and bake for 45 minutes. This allows the potatoes to steam and soften. Then, remove the foil and return the dish to the oven for another 20 to 25 minutes, until the potatoes are fork-tender and the cheese is bubbling and golden brown. Let the casserole rest for 5 to 10 minutes out of the oven—this helps the layers set and makes serving easier.
How to Serve Ground Beef and Potatoes Casserole
Garnishes
Right before serving, a sprinkle of fresh chopped parsley offers a burst of color and a hint of freshness that brightens up the entire casserole. It’s a simple touch that makes each plate look restaurant-ready.
Side Dishes
This casserole pairs beautifully with a crisp green salad or lightly steamed vegetables like broccoli or green beans. The fresh sides balance out the richness of the Ground Beef and Potatoes Casserole, making for a well-rounded meal that everyone will love.
Creative Ways to Present
For a fun twist, try scooping the casserole into individual ramekins for a personalized touch at dinner parties. Or, serve it family-style in the center of the table, letting everyone dig in for that classic, cozy vibe. You can even top each portion with a dollop of sour cream or a dash of hot sauce for extra flair.
Make Ahead and Storage
Storing Leftovers
Leftover Ground Beef and Potatoes Casserole keeps well in an airtight container in the refrigerator for up to 4 days. The flavors meld together even more overnight, making for deliciously easy lunches or second helpings the next day.
Freezing
This casserole is a great make-ahead meal! To freeze, let it cool completely, then wrap the dish tightly with plastic wrap and foil, or portion into freezer-safe containers. It will keep in the freezer for up to 2 months—just thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the casserole with foil and warm in a 350°F oven until hot throughout. Individual portions can also be microwaved for quick and easy meals. If the casserole seems a bit dry, add a splash of milk before reheating to keep it creamy.
FAQs
Can I use a different type Main Course
Absolutely! While russet potatoes are traditional for their texture, Yukon Gold or red potatoes work well too. Just make sure to slice them thinly so they cook through evenly.
What can I use instead of cream of mushroom soup?
If you prefer, try cream of chicken or cream of celery soup as tasty alternatives. You can also make your own homemade white sauce if you want to avoid canned soups.
Can I add vegetables to the casserole?
Definitely! Frozen peas or corn are great additions—just sprinkle them between the layers. Chopped bell peppers or spinach can also be stirred into the beef mixture for extra nutrition and color.
Is Ground Beef and Potatoes Casserole gluten-free?
It can be! Just be sure to use a gluten-free cream of mushroom soup. Many store-bought options are available, or you can make your own gluten-free version at home.
Can I assemble the casserole ahead of time?
Yes, you can assemble the casserole up to a day in advance. Cover and refrigerate it until you’re ready to bake—just add an extra 10–15 minutes to the baking time if it goes into the oven cold.
Final Thoughts
There’s something truly magical about a bubbling dish of Ground Beef and Potatoes Casserole coming out of the oven—especially when you know how easy it is to make from scratch. I hope this recipe brings as much warmth and satisfaction to your table as it has to mine. Give it a try and make it your own—it’s sure to become a beloved classic in your home too!
Print
Ground Beef and Potatoes Casserole Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This hearty Ground Beef and Potatoes Casserole is a comforting and satisfying dish perfect for weeknight dinners. Layers of tender sliced potatoes, savory ground beef cooked with onions and garlic, and creamy mushroom soup are topped with melted cheddar cheese for a deliciously rich bake. Easy to prepare and packed with flavor, this casserole is a classic American main course that brings warmth and joy to your table.
Ingredients
Meat and Vegetables
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups russet potatoes, peeled and thinly sliced
Other Ingredients
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tbsp olive oil
- Chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Sauté Aromatics: In a large skillet over medium heat, heat olive oil and sauté the diced onion until soft and translucent, about 3–4 minutes. Add the minced garlic and cook for an additional minute to release its aroma.
- Cook Ground Beef: Add the ground beef to the skillet and cook until browned and fully cooked, breaking it apart with a spoon as it cooks. Season with salt, black pepper, and paprika. Drain any excess fat and set the mixture aside.
- Prepare Soup Mixture: In a separate bowl, whisk together the cream of mushroom soup and milk until smooth to create a creamy sauce.
- Layer Casserole: Lightly grease a 9×13-inch baking dish. Begin by layering half of the sliced potatoes evenly on the bottom. Add half of the cooked beef mixture over the potatoes. Pour half of the creamy soup mixture over the beef. Sprinkle with 1/2 cup of shredded cheddar cheese. Repeat the layers with the remaining potatoes, beef, and soup mixture. Finally, top with the remaining 1 cup of shredded cheddar cheese.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 45 minutes to cook the potatoes through.
- Finish Baking Uncovered: Remove the foil and bake for an additional 20–25 minutes, or until the potatoes are tender and the cheese topping is golden and bubbly.
- Rest and Serve: Let the casserole rest for 5–10 minutes before serving to allow it to set. Garnish with chopped fresh parsley if desired for a fresh touch.
Notes
- You can substitute cream of mushroom soup with cream of chicken or cream of celery soup for different flavors.
- Add frozen peas or corn between the layers to incorporate extra vegetables and boost nutrition.
- This recipe can be made gluten-free by using gluten-free cream of mushroom soup.
- Allowing the casserole to rest after baking helps it hold its shape when serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
