Get ready for a heartwarming, crowd-pleasing meal with Ground Beef and Potatoes Casserole! This classic comfort food brings together tender potatoes, savory ground beef, melty cheddar, and a creamy sauce in one bubbly bake. Whether you’re feeding a hungry family or looking for an easy make-ahead dinner, this dish delivers on nostalgia, flavor, and ease. Each forkful is a combination of cheesy, hearty layers that are sure to become a household favorite.
Ingredients You’ll Need
Ingredients You’ll Need
It’s amazing how such a simple list of basics can create a casserole that’s big on flavor and color. Each ingredient in this Ground Beef and Potatoes Casserole brings its own special magic—whether it’s richness, creaminess, or a boost of comforting nostalgia.
- Ground beef: Go for lean ground beef for great flavor without too much excess fat.
- Olive oil: Adds richness for browning the beef and onions.
- Onion: A small chopped onion gives the dish gentle sweetness and a cozy aroma.
- Garlic: Just a couple of cloves brings bold, irresistible depth to the casserole.
- Russet potatoes: Peeled and thinly sliced, these potatoes go creamy and tender in the oven.
- Shredded cheddar cheese: Melts into gooey deliciousness; use sharp cheddar for extra cheesy punch.
- Cream of mushroom soup: The secret shortcut to super creamy, savory layers without extra fuss.
- Milk: Blends with the soup for a luscious, pourable sauce.
- Dried thyme: A little herb goes a long way in adding an earthy flavor background.
- Salt: Just enough to bring out all the best in your ingredients.
- Black pepper: A pinch of pepper wakes up every bite with mild heat.
- Chopped parsley (optional): Sprinkle for a burst of fresh color at the end.
How to Make Ground Beef and Potatoes Casserole
Step 1: Prep Your Oven and Dish
Start by cranking up your oven to 375°F so it’s perfectly preheated. Grease a 9×13-inch baking dish with a little butter or nonstick spray—this means cleanup is effortless and ensures nothing sticks when you’re ready to serve up those golden, cheesy layers.
Step 2: Cook the Ground Beef Mixture
In a large skillet set over medium heat, warm the olive oil, then toss in your ground beef and chopped onion. Cook, stirring and breaking up the beef, until it’s beautifully browned and the onion turns soft and fragrant—this usually takes about 5 to 7 minutes. Add in the minced garlic and let it sizzle for another minute. If you notice excess fat, just drain it off.
Step 3: Mix Up the Creamy Sauce
In a small bowl, whisk together the cream of mushroom soup, milk, thyme, salt, and black pepper. This sauce is what transforms your Ground Beef and Potatoes Casserole into pure comfort—ultra-creamy and bursting with flavor. Mixing it first helps you pour it evenly over the layers.
Step 4: Layer the Casserole
Layer half the potato slices on the bottom of your prepared dish. Spoon on half of the beef mixture, sprinkle over half the shredded cheese, and then drizzle on half of the soup mixture. Repeat those layers once more with the rest of your ingredients, making sure you finish with cheese and sauce for a golden, bubbly top.
Step 5: Bake and Finish
Cover tightly with foil and slide the dish into the oven for 45 minutes. After this time, the potatoes will have started to soften and everything will smell irresistible. Remove the foil and continue baking, uncovered, for another 15 to 20 minutes until the top turns golden and bubbly and the potatoes are fork-tender. If you like, scatter on some chopped parsley for a final flourish.
How to Serve Ground Beef and Potatoes Casserole
Garnishes
A sprinkle of freshly chopped parsley goes a long way toward brightening up the hearty, rich tones of the casserole. For a little extra flavor, you can also add sliced green onions or a dusting of paprika just before serving.
Side Dishes
This Ground Beef and Potatoes Casserole is hearty enough to be the star of your dinner table. Pair it with a crisp green salad, steamed green beans, or maple-glazed carrots for a little color and crunch on the side. Warm dinner rolls or crusty bread are also perfect for soaking up every last drop of the creamy sauce!
Creative Ways to Present
Try baking the casserole in individual ramekins for a fun, personal-sized dinner or for stress-free entertaining. You can also turn leftovers into stuffed bell peppers by spooning the casserole into halved peppers and baking until heated through—a playful twist that’s sure to delight.
Make Ahead and Storage
Storing Leftovers
To store leftovers, let your Ground Beef and Potatoes Casserole cool to room temperature, then cover tightly and refrigerate for up to 4 days. The flavors somehow get even better as they mingle overnight, making lunch or busy weeknight dinners extra rewarding.
Freezing
This casserole is a dream for meal preppers! Assemble it completely, but don’t bake—just cover well with foil and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed, or portion individual servings to freeze for super convenient meals on the go.
Reheating
To reheat, pop portions in the microwave until steaming hot, or cover leftovers and warm them in a 350°F oven for 20 to 30 minutes. If it looks a little dry, add a splash of milk or extra cheese before reheating to bring back that luscious texture.
FAQs
Can I use different kinds of potatoes in this casserole?
Absolutely! While russet potatoes yield the creamiest result, Yukon Golds or red potatoes will work wonderfully. Just make sure to slice them thin so they cook evenly in the oven.
Can I swap out the cream of mushroom soup?
Yes, you can! Cream of chicken or cream of celery soup work well, or you can use homemade white sauce if you’re looking for a fully from-scratch option. Just maintain the same consistency to keep your Ground Beef and Potatoes Casserole as creamy as possible.
What’s the best way to make this gluten-free?
Simply reach for a gluten-free condensed soup (there are several brands available now) and double-check all seasoning and cheese labels. Everything else in the casserole is naturally gluten-free, so you can serve it confidently to everyone at the table.
Can I add vegetables to the casserole?
Definitely! Stir in frozen peas, corn, or even diced carrots to the beef mixture before layering—this is an easy way to sneak in extra veggies and make your dinner even more colorful and nutritious.
What’s the best way to save time when prepping?
For quick assembly, slice potatoes using a mandoline for even, ultra-thin slices and have your cheese pre-shredded. You can also cook the beef mixture ahead of time and store it in the fridge, making the final layering and assembly super fast.
Final Thoughts
There’s nothing better than sharing a home-cooked meal that brings a smile to everyone’s face, and this Ground Beef and Potatoes Casserole does just that. It’s easy, satisfying, and utterly comforting. Whether you’re making it for family, friends, or stashing leftovers in the fridge, you’re sure to fall in love with every cheesy, creamy bite!
Print
Ground Beef and Potatoes Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This hearty Ground Beef and Potatoes Casserole is a comforting and delicious dish perfect for a family dinner. Layers of tender potatoes, flavorful ground beef, creamy mushroom sauce, and melted cheddar cheese come together in a satisfying meal that everyone will love.
Ingredients
Ground Beef and Onion:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, chopped
Garlic and Potatoes:
- 2 cloves garlic, minced
- 3 cups russet potatoes, peeled and thinly sliced
Additional Ingredients:
- 1½ cups shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- Chopped parsley for garnish (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Cook Ground Beef: In a skillet, sauté the ground beef and onion until browned. Add garlic, cook briefly, then drain excess fat.
- Mix Soup: Combine cream of mushroom soup, milk, thyme, salt, and pepper in a bowl.
- Layer: Arrange half of the potatoes, beef, cheese, and soup in the dish. Repeat the layers.
- Bake: Cover with foil and bake for 45 minutes. Uncover and bake for an additional 15–20 minutes until golden and bubbly.
- Garnish and Serve: Garnish with parsley and serve hot.
Notes
- For extra flavor, use sharp cheddar or mozzarella.
- Add frozen peas or corn for more vegetables.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 80 mg
