Ground Beef and Potatoes Casserole

Nothing satisfies my comfort food cravings like this Ground Beef and Potatoes Casserole. The recipe brings together seasoned ground beef, tender cubes of potato, and plenty of melty cheddar cheese. It is a true family favorite and a weeknight-saver because it can feed a hungry crowd with simple, everyday ingredients. This casserole is hands-off once assembled and blossoms in the oven into everything I crave when I want something hearty and homey.

I started making this casserole when my kids went through their picky stage and refused to eat vegetables unless they were hiding in cheese and potatoes. It is now the first thing they request when the weather turns cold because it reminds them of cozy weeknights at home.

Ingredients

• Ground beef: one pound choose eighty to eighty five percent lean for flavor and moisture without too much grease
• Potatoes: four medium russet or Yukon Gold are best for their creamy centers and golden crust
• Onion: one medium any variety works but yellow onions bring the deepest sweetness
• Garlic: two cloves fresh garlic adds depth choose firm unbroken cloves for strongest flavor
• Shredded cheddar cheese: one cup sharp cheddar is perfect for melting and bold flavor
• Sour cream: one cup thickens everything and makes the dish creamy opt for full fat for best texture
• Beef broth: one half cup use a low sodium and rich broth so the casserole is not too salty
• Olive oil: one tablespoon needed for sautéing and extra richness go for extra virgin if possible
• Salt: one teaspoon enhances every flavor use fine sea salt for even seasoning
• Black pepper: one half teaspoon freshly ground for subtle spice
• Dried thyme: one teaspoon for herby earthiness dried works perfectly here
• Paprika: one half teaspoon brings a gentle smokiness look for fresh for vibrant color

Instructions

Prep the Potatoes:

Dice the peeled potatoes into small, uniform cubes about half an inch wide so they can cook evenly and become fork tender in the oven

Chop the Aromatics:

Finely chop the onion and mince the garlic cloves to release their flavor as they cook

Sauté the Aromatics:

Heat the olive oil in a large skillet over medium heat Add the onion and garlic and cook slowly until soft and fragrant about four to five minutes stirring often so they do not burn

Brown the Beef:

Add ground beef to the skillet breaking it up with a wooden spoon as it cooks Sprinkle in salt black pepper dried thyme and paprika Keep stirring and cook until the meat is fully browned and no pink remains allow the spices to toast gently with the meat

Simmer with Broth:

Pour in the beef broth and stir thoroughly to release any browned bits from the pan simmer for four minutes to let the flavors meld and reduce slightly

Combine the Filling:

Remove the skillet from the heat In a large bowl gently mix the beef mixture with the diced potatoes Add in the sour cream and half the shredded cheddar fold everything together well so the potatoes are evenly coated

Assemble in Baking Dish:

Spoon the mixture into a lightly greased baking dish and spread it out into an even layer Sprinkle the rest of the shredded cheddar cheese over the top

Bake:

Cover the dish tightly with foil and bake in the preheated oven at three hundred seventy five degrees Fahrenheit for thirty minutes Potatoes will become soft and flavors will blend

Finish Baking:

Remove the foil and return the dish to the oven for another ten to fifteen minutes until the cheese topping is bubbling and golden brown

Rest and Serve:

Let the casserole rest ten minutes before serving The casserole will set up slightly making perfect slices Serve hot simple or with a green salad

Pin

I am sentimental about the sour cream in this recipe because my grandmother always swore by it for the creamiest results. Every time I fold it in I remember how she would sneak me extra spoonfuls to taste and let me sprinkle the cheese on top.

Storage Tips

Once cooled stash leftovers in an airtight container in the refrigerator They will keep fresh for up to four days Reheat gently in the oven or microwave with a splash of beef broth or water to maintain creaminess If you want to freeze simply wrap tightly and freeze for up to three months Defrost overnight in the fridge before reheating

Ingredient Substitutions

No sour cream Use softened cream cheese or a splash of heavy cream Instead of ground beef try ground turkey or chicken for a lighter twist Yukon Gold potatoes are buttery and perfect but russets crisp up beautifully on the edges Shredded Monterey Jack or Colby can stand in for cheddar in a pinch

Serving Suggestions

This casserole is a complete meal but it welcomes the company of a crisp green salad or roasted green vegetables like broccoli or brussels sprouts When I serve for guests I add sliced pickled jalapeños on the side for those who love some heat A dollop of extra sour cream makes it even more luscious on the plate

Pin

Every time I make this casserole it brings back the warmth of family kitchens and the joy of sharing a meal together. Enjoy every forkful!

Recipe Q&A

→ Can I use different types of potatoes?

Yes, Yukon Gold or Russet potatoes work best, but red potatoes also hold their shape well in this dish.

→ Is it necessary to pre-cook the potatoes?

No, dicing them small ensures they cook through as the casserole bakes. Just make sure pieces are even.

→ Can I substitute the ground beef?

Ground turkey, chicken, or even plant-based crumbles can be used instead of beef for variety.

→ How do I store leftovers?

Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat portions as needed.

→ What can I add for extra flavor?

Mix in vegetables like peas, carrots, or bell peppers, or spice it up with cayenne or chopped chili pepper.

→ Can this casserole be made ahead?

Yes, assemble and refrigerate before baking, then cook when ready to serve for a convenient meal.