This delicious ground beef and potatoes casserole is a hearty, comforting dish packed with simple, tasty ingredients. Tender ground beef, soft potatoes, and a melty cheesy topping come together to make a warm and satisfying meal that’s perfect for any night of the week.
I love making this casserole when I want something easy but filling. The best part is how the flavors mingle during baking — the beef gets nicely seasoned, and the potatoes soak up all those tasty juices. I usually add some onions and a little garlic for extra flavor, and you can easily customize it with your favorite herbs or veggies.
One of my favorite ways to serve it is straight from the oven with a fresh green salad or some steamed veggies on the side. It’s a great dish to make ahead too, so I sometimes prepare it the night before and let it bake fresh at dinner time. It’s always a crowd-pleaser and something that feels like a hug on a plate.
Key Ingredients & Substitutions
Ground beef: I like using 80/20 for great flavor and some fat to keep the dish moist. For leaner options, try ground turkey or chicken, but add a bit of olive oil to keep it juicy.
Potatoes: Thin slices cook evenly and soften nicely. Yukon Gold or red potatoes hold their shape well. Russets can be used but might get softer. Sweet potatoes add a twist and natural sweetness.
Cheddar cheese: Sharp cheddar adds a nice tang and melts beautifully. You can swap with Monterey Jack or mozzarella if you prefer a milder cheese or a gooier texture.
Tomato sauce: Adds moisture and a tangy base. Crushed tomatoes or even salsa can work in a pinch for more flavor variety.
How Can I Make Sure the Potatoes Cook Perfectly Without Getting Mushy?
Slicing potatoes thin helps them cook through evenly. Here’s how I do it:
- Peel and slice potatoes to about ⅛-inch thickness (thin enough to cook thoroughly but thick enough to hold texture).
- Layer potatoes at the bottom and top of the casserole to trap steam and juices from beef, aiding cooking without extra liquid.
- Cover the dish with foil during most of baking to keep moisture in and prevent drying out.
- Check tenderness toward the end by piercing with a fork – they should be soft but still slightly firm.
This method keeps potatoes from turning mushy while letting their flavor blend with beef and cheese.
Equipment You’ll Need
- Large skillet – perfect for browning the ground beef and sautéing onions and garlic evenly.
- Sharp knife – makes slicing potatoes thin and consistent much easier and safer.
- Oven-safe skillet or casserole dish – lets you cook and bake in the same pan for less cleanup.
- Aluminum foil – helps keep the casserole moist while baking by covering the dish.
- Spatula or wooden spoon – great for stirring the beef mixture without scratching your pan.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter protein option that still tastes great.
- Add chopped bell peppers or mushrooms with the onions for extra veggies and a bit of sweetness.
- Mix in some smoked paprika or chili powder to give the dish a little smoky or spicy kick.
- Top with a blend of cheeses like mozzarella and Parmesan for a different cheesy texture and flavor.
Delicious Ground Beef and Potatoes Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) ground beef
- 4 medium potatoes, peeled and thinly sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (8 oz/225g) tomato sauce or crushed tomatoes
- 1 cup shredded cheddar cheese (plus extra for topping)
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare, including chopping and sautéing. Baking time is roughly 55-60 minutes, so plan for around 1 hour and 15 minutes total from start to finish, including a brief resting time before serving.
Step-by-Step Instructions:
1. Prepare the Beef Mixture:
Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until soft and fragrant, about 3-4 minutes. Add the ground beef, breaking it up with a spoon as it cooks, until browned and fully cooked. Drain off any excess fat.
Stir in the tomato sauce, paprika, oregano, salt, and pepper. Let it simmer gently for 5 minutes to let the flavors come together.
2. Assemble the Casserole:
Grease an oven-safe skillet or casserole dish. Lay half of the thinly sliced potatoes evenly on the bottom. Spread the cooked beef mixture over the potatoes in an even layer. Then, add the remaining potato slices on top of the beef.
3. Bake to Perfection:
Sprinkle shredded cheddar cheese generously over the top layer of potatoes. Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. After that, remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden, and the potatoes are tender when pierced with a fork.
Let the casserole rest for 5 minutes out of the oven, then garnish with freshly chopped parsley before serving.
Can I Use Frozen Ground Beef for This Casserole?
Yes, but make sure to fully thaw it in the refrigerator overnight before cooking. This helps the beef cook evenly and prevents excess moisture in the dish.
Can I Substitute Potatoes with Sweet Potatoes or Other Veggies?
Absolutely! Sweet potatoes add a nice sweetness and creamy texture. You can also try layering sliced carrots, parsnips, or even zucchini for a different flavor profile.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave individual portions.
Can I Prepare This Casserole Ahead of Time?
Yes! You can assemble the casserole up to a day in advance, cover it tightly, and keep it in the fridge. Bake as directed when you’re ready to serve, adding a few extra minutes to the baking time if it’s cold from the fridge.
