Ground Beef and Potato Casserole
Ground beef and potato casserole is loaded with deliciously seasoned meat and potatoes and topped with gooey melted cheese. It’s the ultimate comfort food! Simple, satisfying, and tasty, making it a guaranteed family favorite. This fuss-free casserole is perfect as a main dish, side dish, or breakfast treat.
As a busy mom, I love easy, hearty, delicious, and kid-approved casserole recipes. They make life less stressful on busy weeknights. This ground beef casserole with potatoes ticks all the boxes!
It comes together in a jiff, and it’s so out-of-this-world that even the fussiest eater lines up for seconds. Not to mention versatile – I can serve it as a one-dish meal, a hearty side, or a breakfast casserole. And since I can make it ahead, it makes busy weeknight meal prep a breeze!
The Best Potatoes for Beef Casseroles
I love this recipe with russet potatoes because they have a high starch content, hold their shape well, and take on flavor. Yukon Gold is an all-purpose potato good for casseroles, although it has a slightly different texture than russets.
How to Make Ground Beef and Potato Casserole
- Peel and slice the potatoes thinly and as close to the same thickness as possible. That way, they cook evenly in the casserole. (Photo 1)
- Melt the butter over medium heat. Add the onion, garlic, and thyme, and sauté until the onion becomes translucent and the garlic is fragrant. (Photos 2-3)
- Add ground beef to the skillet and cook until browned and it loses the pink color. Break it into small crumbles as it cooks—season with salt, pepper, bouillon powder, oregano, and paprika. (Photos 4-5)
- Drain the grease from the skillet, then sprinkle the flour over the beef mixture. Stir well to combine, and cook for another minute to toast the flour. (Photo 6)
- Make the gravy by adding the beef broth and milk to the skillet, stirring constantly. Continue cooking until the mixture thickens slightly, forming a gravy-like consistency. (Photo 7)
- Assemble – Grease a 9″x13″ baking dish with butter or non-stick spray. Then, arrange half of the sliced potatoes on the bottom of the dish, followed by half of the ground beef mixture. Repeat with the remaining potatoes and beef mixture. (Photos 8-10)
- Bake, covered with aluminum foil, for about 45 minutes or until the potatoes are tender.
- Cheese – Uncover the dish and sprinkle the shredded cheddar cheese on top. Bake for another 10-15 minutes or until the cheese melts and bubbles.
- Serve – Take it out of the oven and let it cool for a few minutes. Garnish with chopped fresh parsley and serve.
Recipe Variations
- More vegetables. Feel free to customize the recipe with more veggies. Peas, carrots, sweet corn, and bell peppers, for example.
- Gravy. Replacing the gravy with cream of mushroom soup or cheese soup is quick and easy for those hectic weeknights.
- Meat swap. Replace the ground beef with turkey or chicken for a lighter option. Or swap the ground beef with spicy sausage for an upgrade.
- Cheese swap. Use grated Monterey Jack, Colby, or mozzarella for different flavor profiles. If you like a bit of heat, Pepper Jack is awesome.
- Seasonings – Experiment with chili powder or hot sauce for a spicy kick. Worcestershire or soy sauce gives a boost of umami.
Tips and Tricks
- Broil the casserole for a few minutes after it has finished baking for a crispy top.
- Wait until the casserole is done before adding cheese. Then, bake it uncovered until the cheese is nice and bubbly.
- Ground beef for a casserole is better slightly undercooked than over because it will finish cooking in the oven. It shouldn’t be pink, but it shouldn’t be dry, either.
- Let the potato and beef casserole rest for 10-15 minutes after cooking so the sauce thickens, the flavors meld, and you don’t burn your tongue.
Make-Ahead and Storage Instructions
This dish makes weeknight meal planning a breeze! Assemble the casserole ahead and refrigerate it, tightly covered with foil, for a day or two. It freezes nicely for 2-3 months because the potatoes are in a sauce.
When ready to bake, simply pop it in the oven and bake it as instructed. No need to preheat the oven because you don’t want to put a cold dish in a hot oven.
Double the recipe and plan for leftovers. They last 3-4 days refrigerated in an airtight container or frozen for up to 3 months. Thaw the frozen casserole in the fridge overnight before reheating. Then heat it in a 350℉ (180℃) oven for 15-20 minutes. Or reheat individual portions in the microwave for 1-2 minutes until heated through.
What to Serve With Ground Beef and Potato Casserole
This robust casserole is an amazing one-dish wonder! I love it with a cucumber tomato salad or kale salad for texture and extra nutrients. Soft garlic knots or Southern-style cornbread are perfect for soaking up the creamy sauce.
More Effortless Casserole Recipes to Try
- Fiesta Chicken Casserole
- Cheeseburger Tater Tot Casserole
- Ham Casserole
- Tuna Noodle Casserole
- Yam Casserole
Watch How to Make It
Ground Beef and Potato Casserole
Ingredients
- 6 medium potatoes, peeled and thinly sliced
- 2 tablespoons (28g) butter or cooking oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon (1g) fresh thyme, minced
- 1 pound (450g) ground beef
- 1 teaspoon (6g) salt (to taste)
- 1 teaspoon (3g) bouillon powder (or sub with salt)
- 1 teaspoon (2-3g) ground black pepper
- 1 teaspoon (3g) paprika
- 1 teaspoon (1-2g) oregano
- 2 tablespoons (15g) flour
- 1 cup (236ml) beef broth
- ½ cup (118ml) milk
- 1 cup (120g) shredded cheddar cheese
- fresh parsley chopped for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and slice the potatoes thinly and as close to the same thickness as possible so they cook evenly in the casserole.
- In a large skillet, melt the butter over medium heat. Add the onion, garlic, and thyme and sauté until the onion is translucent and garlic fragrant.
- Add the ground beef to the skillet and cook until browned and cooked through. Break it into small crumbles as it cooks—season with salt, pepper, bouillon powder, oregano, and paprika.
- Drain excess fat from the skillet, then sprinkle the flour over the beef mixture. Stir well to combine, and cook for another minute to toast the flour.
- Gradually add the beef broth and milk to the skillet, stirring constantly. Continue cooking until the mixture thickens slightly, forming a gravy-like consistency.
- Grease a 9"x13" baking dish with butter (or non-stick spray). Then, arrange half of the sliced potatoes along the bottom, followed by half of the ground beef mixture. Repeat with the remaining potatoes and beef mixture.
- Cover with foil and bake for about 45 minutes or until the potatoes are tender.
- Uncover the dish, sprinkle the shredded cheddar cheese evenly over the top, and bake for another 10-15 minutes or until the cheese melts and bubbles.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley and serve.
Tips & Notes:
- Broil the casserole for a few minutes after it has finished baking for a crispy top.
- Wait until the casserole is done before adding cheese. Then, bake it uncovered until the cheese is nice and bubbly.
- Ground beef for a casserole is better slightly undercooked than over because it will finish cooking in the oven. It shouldn’t be pink, but it shouldn’t be dry, either.
- Let the potato and beef casserole rest for 10-15 minutes after cooking so the sauce thickens, the flavors meld, and you don’t burn your tongue.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Mine is in the oven now, so haven’t tasted it yet. But my initial thought on putting it all together was that it needs WAY more meat!?
Hi Jill. Most recipes are suggestions, so feel free to add more meat if that’s the way you roll. Some people like less, and others replace it with impossible meat or soy protein.
You never say what size baking dish????
Thanks for pointing that out. I have fixed it with a 9″x13″ baking dish.
I made this today and it was a hit! Thank uouy
Wonderful!!! Thanks for your feedback.
If I need to add carrots, do I sauté them with the onions?
Yes, I would dice them and add them with the onions. Please let me know how it goes.
This was really good, I don’t even like Thyme and I’m glad I added it because it all really worked together. It’s like a healthier Hamburger helper! I made it as written but added about a 1/4 cup carrots that I had in the freezer, just to use them up basically. I baked it for one hour and the potatoes were perfectly fork tender. I’m sure I’ll be making this again, even my picky hubby had seconds!
Awesome!!! Thanks for sharing your tweaks 🙂
Made this for my family and it was a huge hit. Used ground turkey breast instead of ground beef and it was really delicious. Will definitely make again. I added a little Worcestershire and brown mustard to the sauce but otherwise followed this to the letter. Broiling at the end for a crispy top is a definite win.
Awesome!!! Thanks for sharing your tweaks.
Has anyone tried to freeze this casserole? I would like to take it for a weekend away.
Thanks!
Yes, this casserole should freeze well. Casseroles are great make-aheads because they usually freeze well and taste even better the next day. Please let me know how it goes.
This has the best combination of seasoning! It’s so flavorful! I had a leftover jalapeño in my fridge, so I chopped it real small and threw it in to add a little flavor wink wink otherwise it was perfect just the way it was written.
Awesome!! Great use of ingredients you have on hand.
Absolutely delicious,super easy to make. Wouldn’t change a thing
Hi Cathy,
Thanks so much for the kind words, this made my day
This is delicious recipe I already made it two times. My family love it. Thank you for sharing it with us.
Hi Aida,
This is the best kind of compliment, so glad you enjoyed it!
This was excellent. I was looking for a ground beef and potato recipe that did not include a can of cream soup! I used pepper jack as my husband likes some kick. The cooking time was perfect, the cheese was perfectly brown without the need to broil. Thank you!
Awesome! Thanks for taking time out to share this with us .
This recipe is delicious
Aww, thanks so much.
I used a mandolin and cut the potatoes to an eighth inch it wasn’t close to done at 45 mins. My guess is closer to 1.5 hours.
Cooking times can vary based on oven accuracy, potato type, and layer thickness. If your potatoes weren’t done at 45 minutes, baking for 1.5 hours makes sense. Try testing with a fork and baking longer as needed. You can also par-cook the potatoes to speed things up next time. Hope that helps!
This was delicious and definitely a keeper! My husband asked me to make it again before he had even finished his plate. I added parsley & broiled it as the tip mentioned and it was perfect! We both went back for more.
Hi shaunie! So glad you both loved it! Adding parsley and broiling sounds perfect—happy it’s a keeper!
I just popped this in the oven and I can’t wait to dig in! I tried the gravy meat sauce and it tastes amazing! I made one change. I melted some butter and poured it all over the potatoes and then layered the meat sauce and potatoes. Thank you for this recipe!
Awesome! Thanks for sharing, Cynthia!
Just made this tonight and it is DELICIOUS!! I had to have seconds, and my bf is now eating his thirds!! This is a definate make again!!
Thank you!!
Hi Darlene,
It’s fantastic to hear that the ground beef and potato casserole was a hit with you and your boyfriend! The fact that you went for seconds and he for thirds really speaks to how much you both enjoyed it. When you decide to make it again, you might consider trying slight variations to mix things up:
Different Proteins: Experiment with different types of ground meat, like turkey, chicken, or even a plant-based substitute.
Vegetables: Add in some vegetables like peas, carrots, or corn for extra nutrition and flavor.
Cheese Varieties: Try different types of cheese for a new flavor profile.
Spices and Herbs: Adjust the spices and herbs to suit your taste preferences or to explore different flavor combinations.
Toppings: Experiment with different toppings like breadcrumbs, bacon bits, or a dollop of sour cream.
It’s great that you’re excited to make it again. Happy cooking, and enjoy your culinary adventures!