This ground beef and potatoes casserole is a hearty, comforting meal that brings together simple ingredients in a truly satisfying way. Tender ground beef, soft potatoes, and a blend of comforting spices all baked together until golden and bubbly—it’s like a warm hug on a plate. The flavors meld together perfectly, making it a great choice for a cozy family dinner.
I love making this casserole because it’s really straightforward and comes together quickly, especially on busy nights. What I find most helpful is browning the beef with some onions and seasoning it well before layering it with thinly sliced potatoes. The best part is letting it bake until the potatoes are tender and the top gets a nice golden crust. It’s always a hit, and I enjoy how the flavors deepen overnight if you happen to have leftovers.
Personally, I like to serve this casserole with a simple side salad or steamed veggies to add some freshness and balance out the richness. It’s also perfect for making ahead and warming up again later, which is a lifesaver on hectic days. Whenever I bring this casserole to potlucks or family gatherings, it disappears fast—everyone seems to love that combination of cozy beef and soft potatoes. It’s a classic comfort dish that never gets old in my kitchen.
Key Ingredients & Substitutions
Ground beef: I like using 80/20 beef for a good balance of flavor and fat, but leaner beef works too if you want less grease. You can also swap for ground turkey or chicken for a lighter dish.
Potatoes: Yukon Gold are my favorite because they hold their shape well and get tender without falling apart. Russets can work but may be a bit softer. Slice them thin for even cooking.
Cheddar cheese: Sharp cheddar adds great flavor and melts nicely. If you want a milder taste, use mild cheddar or Monterey Jack. For extra creaminess, add a little cream cheese or sour cream in the beef mixture.
Beef broth: This keeps the casserole moist and flavorful. If you don’t have beef broth, chicken broth or vegetable broth works just fine too.
Tomato paste: Adds richness and depth. You could substitute with a few tablespoons of tomato sauce if needed.
How Do I Make Sure the Potatoes Cook Through Without Drying Out the Casserole?
Potatoes need enough moisture and proper layering to cook well in the oven. Here’s how I do it:
- Slice the potatoes thinly—about 1/8-inch thick—to ensure they cook evenly and quickly.
- Pour beef broth over the layers; this steams the potatoes during baking and keeps the dish moist.
- Cover the casserole with foil for most of the baking time. This traps steam and softens the potatoes without drying them.
- Remove the foil near the end to let the cheese brown and crisp up nicely for texture and flavor.
- Let the casserole rest for a few minutes after baking so the potatoes finish cooking and the layers set perfectly.
Following these steps helps you get tender potatoes that blend beautifully with the beef and cheese. It’s a simple trick but makes a big difference!
Equipment You’ll Need
- Large skillet – great for browning your ground beef and cooking onions evenly.
- Sharp knife and cutting board – essential for slicing potatoes thinly and safely.
- 9×13-inch casserole dish – spacious enough for layering potatoes, beef, and cheese.
- Aluminum foil – helps cover the casserole during baking to keep it moist.
- Measuring cups and spoons – for accurate ingredient amounts and seasoning.
- Wooden spoon or spatula – handy for breaking up beef and mixing flavors.
Flavor Variations & Add-Ins
- Add diced bell peppers or mushrooms with the onions for extra veggies and texture.
- Stir in some cooked bacon bits for a smoky, salty twist that pairs well with beef.
- Use pepper jack cheese instead of cheddar for a bit of spicy heat.
- Swap ground beef for ground turkey or chicken to lighten the dish while keeping it protein-rich.
Ground Beef and Potatoes Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ pounds ground beef
- 4 large potatoes (Yukon Gold or Yukon-style), peeled and thinly sliced
- 1 medium onion, finely chopped
- 2 cups shredded sharp cheddar cheese
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil or vegetable oil
- 1 teaspoon dried thyme or parsley (for garnish)
How Much Time Will You Need?
This casserole takes about 15-20 minutes to prepare, including slicing potatoes and cooking the beef mixture. Then it needs about 1 hour to bake in the oven—45 minutes covered and 15 minutes uncovered for a golden cheese topping. After baking, allow 5 minutes of resting time before serving. Total time is approximately 1 hour 25 minutes.
Step-by-Step Instructions:
1. Prepare the Beef Mixture:
Preheat your oven to 375°F (190°C). In a large skillet over medium heat, warm the olive oil. Add the chopped onion and sauté until translucent, about 3-5 minutes. Add the ground beef and cook, breaking it apart, until browned and cooked through. Drain excess fat if needed. Stir in the tomato paste, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Cook for another 2-3 minutes to blend the flavors well.
2. Assemble the Casserole:
Grease a 9×13-inch casserole dish. Layer half of the thin potato slices evenly at the bottom. Spread half of the cooked beef mixture over the potatoes. Pour half of the beef broth evenly over the layers. Sprinkle 1 cup of shredded cheddar cheese on top.
Repeat the layers with the remaining potatoes, beef mixture, broth, and cheese.
3. Bake and Serve:
Cover the casserole tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is bubbling and golden brown. Remove from the oven and let the casserole rest for 5 minutes. Garnish with dried thyme or fresh parsley before serving.
Enjoy your warm, comforting Ground Beef and Potatoes Casserole—it’s perfect for a hearty family meal!
Can I Use Frozen Ground Beef for This Casserole?
Yes, you can use frozen ground beef, but be sure to thaw it completely in the fridge overnight before cooking. This ensures even browning and better texture in the casserole.
Can I Prepare This Casserole Ahead of Time?
Absolutely! Assemble the casserole up to the baking step, cover it tightly with foil, and refrigerate for up to 24 hours. When ready, bake as instructed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
Can I Substitute Other Vegetables in This Recipe?
Yes! Diced bell peppers, mushrooms, or carrots work well when added with the onions. Just sauté them along with the onions before adding the beef for extra flavor and nutrition.
