This Ground Beef and Potatoes Casserole is a hearty, comforting dish that brings together tender ground beef, soft potatoes, and a creamy, cheesy sauce all baked to golden perfection. It’s the kind of meal that feels like a warm hug on a plate, with just the right mix of savory flavors and a satisfying, melt-in-your-mouth texture.
I love making this casserole when I want something easy to prepare but still filling enough to feed the whole family. It’s perfect for busy weeknights because you can put it all together in one dish and let the oven do the work. One of my favorite tricks is to sprinkle a little extra cheese on top halfway through baking to get that bubbly, crispy crust that everyone goes crazy for.
We usually serve this casserole with a simple green salad or steamed veggies on the side to balance out the richness. It’s also great as leftovers because the flavors deepen overnight, making it even better the next day. Whenever I make this, it always brings back memories of cozy family dinners where everyone digs in with big smiles and full plates.
Key Ingredients & Substitutions
Ground Beef: This adds rich flavor and protein. For a leaner option, try ground turkey or chicken. Plant-based crumbles work well too if you’re looking for a vegetarian twist.
Potatoes: Thinly sliced potatoes cook evenly and soak up the sauce. Yukon Gold potatoes give a creamy texture, but Russets or red potatoes are good substitutes too.
Cheddar Cheese: This cheese provides a nice melt and sharp taste. You can swap it for mozzarella, Monterey Jack, or a cheese blend if you prefer milder flavors.
Sour Cream: Adds creaminess and tang. Greek yogurt works great in place of sour cream, especially if you want a healthier option.
How Do You Get Tender Potatoes and a Golden Cheese Topping?
The key to tender potatoes is slicing them evenly and baking covered first to let steam soften them. Here’s how I do it:
- Slice potatoes about 1/4 inch thick for even cooking.
- Cover the casserole with foil while baking the first 45 minutes to trap steam.
- Remove the foil for the last 15 minutes to let the cheese on top melt fully and turn golden brown.
- Let the casserole rest after baking so everything firms up a bit—this helps when slicing and serving.
Following these steps helps the potatoes cook perfectly and keeps the cheese beautifully bubbly and crunchy on top.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering and baking the casserole evenly.
- Large skillet – great for cooking ground beef and sautéing onions before mixing.
- Sharp knife – essential for slicing potatoes thinly and evenly.
- Cutting board – keeps your work surface clean and safe for chopping.
- Mixing spoon or spatula – helps you stir and combine ingredients smoothly.
- Aluminum foil – useful for covering the dish to keep moisture during baking.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter flavor.
- Add chopped mushrooms or bell peppers to boost veggies and texture.
- Stir in a teaspoon of smoked paprika or chili powder for a smoky or spicy kick.
- Top with mozzarella or pepper jack cheese instead of cheddar for a different cheesy flavor.
Ground Beef and Potatoes Casserole
Ingredients You’ll Need:
- 1 1/2 pounds ground beef
- 4 large potatoes, peeled and sliced into 1/4-inch rounds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup sour cream
- 1/2 cup beef broth
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried parsley (plus extra fresh parsley for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, with hands-on time for chopping and cooking the beef mixture. Then, it needs about 1 hour of baking time—45 minutes covered and 15 minutes uncovered to get a lovely bubbly, golden top. Don’t forget to let it rest for 5 to 10 minutes before serving to let everything settle.
Step-by-Step Instructions:
1. Prepare the Beef Mixture:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute. Then add the ground beef, season with salt, pepper, and paprika, and cook until browned and cooked through, breaking it up with a spatula. Drain excess fat if necessary.
2. Mix in the Sauce:
Stir the drained diced tomatoes and beef broth into the cooked beef. Let it simmer gently for about 5 minutes to blend the flavors. Remove from heat and stir in the sour cream and 1 cup of shredded cheddar cheese until smoothly combined.
3. Assemble and Bake:
Layer half of the sliced potatoes evenly in the prepared baking dish. Spread the beef mixture nicely on top, then add the remaining potato slices as the final layer. Sprinkle some extra shredded cheddar cheese over the top. Cover the dish tightly with foil and bake in your preheated oven for 45 minutes. Then remove the foil and bake for another 15 minutes, until the potatoes are tender and the cheese is golden and bubbling.
4. Rest and Serve:
Once baked, take the casserole out of the oven and let it rest for 5 to 10 minutes. This makes it easier to serve and helps the layers set. Garnish with fresh chopped parsley to add a touch of color and freshness. Serve warm and enjoy!
Can I Use Frozen Ground Beef for This Casserole?
Yes, but be sure to fully thaw the ground beef before cooking. Thaw it safely in the refrigerator overnight or use the defrost setting on your microwave. Cooking it from frozen can result in unevenly cooked beef.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready, bake it as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of beef broth if the casserole feels dry.
Can I Substitute the Potatoes?
Yes! Sweet potatoes or even thinly sliced cauliflower can be used instead of regular potatoes for a slightly different flavor or a lower-carb option. Adjust baking time if needed depending on the vegetable’s tenderness.
