Ground Beef and Potatoes Casserole is a simple and satisfying dish that brings together hearty ground beef, tender potatoes, and a melty cheese topping. It’s the kind of meal that feels like a warm hug on a plate, with every bite giving you a comforting mix of flavors and textures.
I love making this casserole when I want something easy to prep but filling enough to feed the whole family. It’s one of those recipes where you can toss everything into a baking dish, pop it in the oven, and then relax while it cooks. My little tip is to use a mix of potatoes for different textures—some soft and creamy, others with a bit of bite—because that little touch makes the dish extra tasty.
When I serve this casserole, I usually pair it with a simple green salad or some steamed veggies to balance out the richness. It’s perfect for chilly evenings or when I’m craving something homey and wholesome. Plus, the leftovers the next day taste just as good, which always makes me happy!
Key Ingredients & Substitutions
Potatoes: Yukon Gold potatoes offer a creamy texture, while Russets hold their shape well. If you want a starch shortcut, thinly sliced frozen hash browns would work too!
Ground Beef: Look for 80/20 for good flavor and juiciness. For a leaner or different option, try ground turkey or plant-based crumbles.
Cheese: Sharp cheddar adds a nice tang and melt. You can swap for Monterey Jack or mozzarella if you prefer a milder taste or less sharpness.
Milk & Sour Cream: These make the casserole rich and creamy. Greek yogurt can be a healthier stand-in for sour cream, while any milk (dairy or plant) will do.
Seasonings: Smoked paprika gives a subtle smoky depth. If you don’t have it, regular paprika works fine. Fresh thyme is lovely, but dried works well here.
How Do You Make Sure the Potatoes Cook Through Perfectly in the Casserole?
Potatoes need to be thinly sliced for even cooking and tenderness. Here’s how I get it right:
- Slice potatoes about 1/8-inch thick—too thick and they won’t cook fully in the baking time.
- Layer the slices evenly and slightly overlap them for even heat distribution.
- Cover the casserole tightly with foil during baking. This traps steam which helps soften potatoes without drying out the top.
- After removing the foil, bake a bit longer to brown and crisp the cheese topping.
- Let the casserole rest for 5-10 minutes after baking; this helps the potatoes finish cooking with residual heat and makes it easier to serve.
These tips help ensure your potatoes come out tender but not mushy, perfectly complementing the ground beef.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for layering and baking the casserole evenly.
- Large skillet – essential for browning ground beef and sautéing onions.
- Sharp knife and cutting board – to slice potatoes thinly and chop onions safely.
- Mixing bowl – for whisking together milk and sour cream easily.
- Aluminum foil – helps trap steam so potatoes cook through without drying out.
- Measuring spoons – to get the seasonings just right for balanced flavor.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter casserole.
- Stir in sautéed mushrooms or bell peppers with the beef for extra veggies and flavor.
- Try mixing in shredded mozzarella or pepper jack cheese for a different cheesy twist.
- Add fresh herbs like rosemary or thyme instead of dried for a more vibrant taste.
How to Make Ground Beef and Potatoes Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1.5 pounds potatoes (Yukon Gold or Russet), peeled and thinly sliced
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cheddar cheese, shredded
- 1 cup milk
- ½ cup sour cream
- 2 tablespoons butter
Seasonings:
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and about 1 hour to bake, including covered and uncovered baking time. Plan for a little extra to let the casserole rest before serving.
Step-by-Step Instructions:
1. Cook the Beef and Veggies:
Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter. In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chopped onion and minced garlic, cooking until they’re soft, about 3-4 minutes. Then add the ground beef. Break it into pieces and cook until browned and no longer pink. Drain off any extra fat. Stir in Worcestershire sauce, smoked paprika, dried thyme, salt, and pepper. Then remove the skillet from heat.
2. Mix the Creamy Sauce:
In a bowl, whisk together the milk and sour cream until smooth and well combined. This will add creaminess to the casserole.
3. Assemble the Casserole:
Start by layering half of the sliced potatoes in the bottom of the greased baking dish, slightly overlapping the slices. Spread half of the cooked ground beef mixture evenly on top. Pour half of the milk and sour cream mixture over the beef and potatoes. Sprinkle with half of the shredded cheddar cheese. Repeat the layers once more, finishing with the remaining cheese. Dot the top with small pieces of the remaining butter to add richness as it bakes.
4. Bake and Serve:
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for about 45 minutes. Then remove the foil and bake for another 15-20 minutes, until the potatoes are tender and the top is golden and bubbly. Let the casserole stand for 5-10 minutes to set before serving. Garnish with chopped fresh parsley and enjoy your warm, hearty meal!
Can I Use Frozen Potatoes for This Casserole?
Yes, you can use frozen sliced potatoes, but thaw them completely and pat dry to prevent excess moisture, which can make the casserole watery. Adjust baking time as needed to ensure they cook through.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole and refrigerate it covered for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if baking from cold.
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.
Can I Substitute Ground Beef with Another Protein?
Yes! Ground turkey, chicken, or even plant-based meat alternatives work well. Adjust seasoning and cooking times slightly based on your choice.
