I love a good Ground Beef and Potatoes Casserole. There’s something about that bubbly cheese topping and the tender layers underneath that just feels like a warm hug after a long day. I started making this version about three years ago when I needed something hearty that wouldn’t keep me in the kitchen past bedtime, and it quickly became one of those recipes I turn to again and again.
Table of Contents
Ingredients for Ground Beef and Potatoes Casserole
I’ve made this casserole countless times, and I’ve learned which ingredients make the biggest difference. Russet potatoes are my top choice because they hold their shape beautifully while developing that tender, creamy texture we’re after. For the cheese, I recommend using a block of sharp cheddar that you shred yourself rather than pre-shredded, as it melts much more smoothly.
- 1 pound ground beef
- 4 medium russet potatoes (peeled and diced into ½-inch cubes)
- 1 medium yellow onion (chopped)
- 2 garlic cloves (minced)
- 1 cup shredded cheddar cheese, divided – sharp cheddar gives the best flavor
- 1 cup sour cream – full-fat works best for a creamier result
- ½ cup beef broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon paprika
Step-by-Step Instructions
Taking a few extra minutes to brown the beef properly and drain any excess grease makes a noticeable difference in the final flavor of this casserole.
Step 1: Preheat your oven to 375°F. Peel the potatoes and dice them into small, uniform cubes about ½-inch in size. Chop the onion and mince the garlic cloves, setting them aside together.
Step 2: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking for about 2-3 minutes until they become fragrant and softened. You’ll know they’re ready when the onion turns translucent.
Step 3: Add the ground beef to the skillet, breaking it up with your spoon as it cooks. Season with salt, black pepper, thyme, and paprika. Continue cooking for 6-8 minutes until the beef is completely browned with no pink remaining. Drain excess grease if needed. Make sure to break up any large chunks for an even texture throughout the casserole.
Step 4: Pour in the beef broth and stir everything together, allowing the mixture to simmer for 2-3 minutes so the flavors can blend. Remove the skillet from the heat.
Step 5: In a large mixing bowl, combine the diced potatoes with the cooked beef mixture. Fold in the sour cream and half of the shredded cheddar cheese, stirring until everything is well incorporated and the potatoes are evenly coated.
Step 6: Transfer the beef and potato mixture into a 9×13-inch baking dish, spreading it out in an even layer. Sprinkle the remaining cheddar cheese evenly across the top.
Step 7: Cover the dish tightly with aluminum foil and bake for 30 minutes. Then remove the foil and continue baking for another 10-15 minutes, until the cheese topping is melted, bubbling, and beginning to turn golden.
Step 8: Let the casserole rest for 10 minutes before serving. This resting time allows the layers to set properly, makes serving much easier, and ensures the potatoes are fork-tender throughout.
Perfect Pairings for Ground Beef and Potatoes Casserole
This hearty casserole pairs beautifully with lighter sides that balance its richness.
Crisp Garden Salad: A fresh green salad with a tangy vinaigrette cuts through the richness of the cheese and beef while adding a refreshing crunch that complements the soft texture of the casserole.
Roasted Green Beans: Simple roasted green beans seasoned with garlic add a healthy vegetable component and provide a nice textural contrast to the creamy casserole.
Garlic Butter Steak Bites and Potatoes: If you love the potato element in this casserole, these crispy garlic butter potatoes make an excellent standalone side for other meals.
Steamed Broccoli: Lightly steamed broccoli florets bring color to your plate and offer nutritional balance without competing with the main dish’s comforting flavors. Try pairing it with our Cheesy Chicken Broccoli Orzo for another family-friendly option.
Hearty Cheddar Garlic Herb Potato Soup: While not a traditional side, this soup shares the same comforting potato-and-cheese combination and works wonderfully as a starter course.
Keeping It Fresh
Store any leftover casserole in an airtight container in the refrigerator for up to 4 days. The flavors actually develop nicely overnight, making leftovers just as delicious as the first serving.
For reheating, I recommend using the oven at 350°F for about 15-20 minutes, covered with foil to prevent drying out. You can also microwave individual portions for 2-3 minutes, though the oven method gives you a better texture. If you’re planning ahead, this casserole freezes beautifully for up to 3 months in a freezer-safe container.
This casserole is also incredibly versatile. Try adding diced bell peppers or mushrooms to the beef mixture, or swap the cheddar for a Mexican cheese blend and serve with salsa and sour cream for a different flavor profile. For more ground beef inspiration, check out our Cheesy Ground Beef and Potatoes or Hobo Casserole.
FAQs
Can I use a different type of potato?
While russet potatoes work best because of their starchy texture, Yukon Gold potatoes are a good alternative. Avoid waxy red potatoes as they don’t break down as nicely and can remain too firm.
How do I know when the potatoes are fully cooked?
The casserole is ready when you can easily pierce the potatoes with a fork and they feel tender throughout. If the cheese is browning but the potatoes aren’t done, cover with foil and continue baking.
Can I make this casserole ahead of time?
Absolutely! Assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Add an extra 10 minutes to the covered baking time if starting from cold.
Ground Beef and Potatoes Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F. Peel the potatoes and dice them into small, uniform cubes about ½-inch in size. Chop the onion and mince the garlic cloves, setting them aside together.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking for about 2-3 minutes until they become fragrant and softened. The onion should turn translucent.
- Add the ground beef to the skillet, breaking it up with your spoon as it cooks. Season with salt, black pepper, thyme, and paprika. Continue cooking for 6-8 minutes until the beef is completely browned with no pink remaining. Drain excess grease if needed.
- Pour in the beef broth and stir everything together, allowing the mixture to simmer for 2-3 minutes so the flavors can blend. Remove the skillet from the heat.
- In a large mixing bowl, combine the diced potatoes with the cooked beef mixture. Fold in the sour cream and half of the shredded cheddar cheese, stirring until everything is well incorporated.
- Transfer the beef and potato mixture into a 9×13-inch baking dish, spreading it out in an even layer. Sprinkle the remaining cheddar cheese evenly across the top.
- Cover the dish tightly with aluminum foil and bake for 30 minutes. Then remove the foil and continue baking for another 10-15 minutes, until the cheese topping is melted, bubbling, and beginning to turn golden.
- Let the casserole rest for 10 minutes before serving. This resting time allows the layers to set properly, makes serving much easier, and ensures the potatoes are fork-tender throughout.
Notes
