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 (feel free to double the amount if you like a beefier casserole)
- 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.
This is awesome! I made it as is but I Iove how you can make it your own. Thanks for the great recipe!
Thank you!!! You just made my day 🙂