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A warm, easy meal that feeds a family in about an hour.

Table of Contents

introduction

This Ground Beef and Potatoes Casserole is simple, hearty, and good for weeknights. It uses basic ingredients and gives a creamy, cheesy finish. If you like easy casseroles, try this and see how fast it comes together. You can also compare other simple casseroles like bagel and cream cheese casserole for more ideas.

why make this recipe

It is quick and filling.
Uses cheap, common ingredients.
Feeds a family or makes good leftovers.
Tastes like home and is easy to change.

how to make Ground Beef and Potatoes Casserole

Follow these steps in order.

Preheat the oven to 375°F (190°C).
Peel the potatoes and dice them into small, even cubes. Chop the onion and mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté until fragrant and softened.
Add the ground beef to the skillet. Season with salt, black pepper, thyme, and paprika. Cook, breaking up the meat, until browned and fully cooked.
Pour in beef broth and stir well, letting the mixture simmer for a few minutes to meld flavors. Remove the skillet from heat.
In a large mixing bowl, combine the diced potatoes with the beef mixture. Fold in sour cream and half of the shredded cheddar cheese until well incorporated.
Transfer the beef and potato mixture into a baking dish, spreading it in an even layer. Sprinkle the remaining cheddar cheese on top.
Cover the dish tightly with foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for 10 to 15 minutes, or until the cheese topping is melted and bubbling.
Once baked, allow the casserole to rest for 10 minutes before serving for best texture.

Ingredients :

1 pound ground beef
4 medium russet potatoes, peeled and diced
1 medium yellow onion, chopped
2 garlic cloves, minced
1 cup shredded cheddar cheese, divided
1 cup sour cream
1/2 cup beef broth
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika

Directions :

Preheat the oven to 375°F (190°C).
Peel the potatoes and dice them into small, even cubes. Chop the onion and mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté until fragrant and softened.
Add the ground beef to the skillet. Season with salt, black pepper, thyme, and paprika. Cook, breaking up the meat, until browned and fully cooked.
Pour in beef broth and stir well, letting the mixture simmer for a few minutes to meld flavors. Remove the skillet from heat.
In a large mixing bowl, combine the diced potatoes with the beef mixture. Fold in sour cream and half of the shredded cheddar cheese until well incorporated.
Transfer the beef and potato mixture into a baking dish, spreading it in an even layer. Sprinkle the remaining cheddar cheese on top.
Cover the dish tightly with foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for 10 to 15 minutes, or until the cheese topping is melted and bubbling.
Once baked, allow the casserole to rest for 10 minutes before serving for best texture.

how to serve Ground Beef and Potatoes Casserole

Serve warm. Spoon onto plates and add a simple side like a green salad or steamed vegetables. A dollop of extra sour cream on top works well. For different pairings, look at a beef tamale casserole to get ideas for side dishes and flavors.

how to store Ground Beef and Potatoes Casserole

Cool to room temperature before storing.
Refrigerate in an airtight container for up to 3–4 days.
Freeze in a freezer-safe container for up to 2 months. Thaw in fridge overnight before reheating.
Reheat in the oven at 350°F (175°C) until hot, or microwave portions until warm.

tips to make Ground Beef and Potatoes Casserole

Cut potatoes small so they cook well in the bake time.
Brown the beef well for better flavor.
Use full-fat sour cream for creamier texture.
If potatoes seem undercooked after 40–45 minutes, cover and bake 10 more minutes.
Drain excess fat from beef if you want a lighter dish.

variation (if any)

Add mixed frozen vegetables (peas, carrots) for color and extra nutrition.
Use ground turkey or chicken instead of beef.
Swap cheddar for pepper jack for a spicy kick.
Stir in a spoon of Dijon mustard to the sour cream for tang.

FAQs

Q: Can I use red potatoes instead of russet?
A: Yes. Red potatoes work, but they hold shape more. Dice them small so they cook through.

Q: Do I need to peel the potatoes?
A: No. You can leave skins on for texture and extra fiber. Wash well before dicing.

Q: Can I make this ahead and bake later?
A: Yes. Assemble the casserole, cover, and refrigerate up to 24 hours. Bake as directed, adding a few extra minutes if cold.

Q: Is there a dairy-free option?
A: Substitute sour cream with a dairy-free plain yogurt and use dairy-free cheese.

Q: Can I add more broth for a softer casserole?
A: A little extra broth makes it creamier, but do not add too much or it will be soupy.

Conclusion

For more recipe ideas and a similar take on this dish, see Ground Beef and Potato Casserole – Immaculate Bites and compare variations at Ground Beef Potato Casserole – Ovenspiration.