Ground Beef Potatoes Casserole

This ground beef and potatoes casserole is perfect for those nights when you want something comforting that comes together easily with basic ingredients. It has been a weeknight go-to in my house on brisk evenings or when I need to clean out the fridge. The combo of creamy potatoes, savory beef, and golden cheese never fails to win over even the pickiest eaters.

My first time making this casserole was on a busy school night and we sat around the table with big scoops laughing about our days. Now it is the official request of my youngest after soccer practice.

Ingredients

• Ground beef: Opt for eighty five percent lean for the best texture and flavor without too much grease
• Russet potatoes: Bring a creamy interior and hold up well while baking pick ones that feel firm and smooth
• Yellow onion: Adds sweet depth and gets meltingly tender as it cooks look for one with tight skin and no sprouts
• Garlic: Fresh cloves offer bold aroma crush or mince for best results
• Cheddar cheese: Makes the top golden and bubbling for the best flavor go for sharp cheddar and shred yourself if possible
• Sour cream: Gives creamy body and richness
• Beef broth: Deepens the savoriness use low sodium if you want more control over seasoning
• Olive oil: Helps brown the meat go with extra virgin for richer flavor
• Salt: Wakes up all the flavors use kosher or fine sea salt
• Black pepper: Lends gentle heat freshly cracked always tastes better
• Dried thyme: Adds herby notes that pair beautifully with beef
• Paprika: Provides sweet smokiness Hungarian paprika is my favorite in this dish

Instructions

Prep the Oven and Veggies:

Preheat your oven to three hundred seventy five degrees Fahrenheit Place your rack in the center Peel the potatoes cut them into tiny even cubes so they will bake at the same rate Chop the onion and mince your garlic finely

Sauté the Aromatics:

Pour olive oil into your biggest skillet over medium heat Once the oil is shimmering add the chopped onion and minced garlic Cook for about five to six minutes stirring often until everything is soft and the onion turns golden but not brown This step releases maximum aroma and builds your flavor base

Brown the Beef and Add Seasonings:

Add ground beef to the skillet with the cooked onion and garlic Sprinkle in salt black pepper dried thyme and paprika Let the beef cook undisturbed for a minute then begin breaking it up with a spatula As it cooks stir frequently to ensure there are no large clumps Continue until the meat is fully browned and cooked through with any moisture mostly evaporated

Simmer with Broth:

Pour beef broth into the skillet Stir to combine everything well Let the mixture bubble gently for about two minutes so the broth reduces slightly and blends the flavors Turn off the heat

Mix with Potatoes Sour Cream and Cheese:

In a large bowl combine the diced potatoes with the hot beef mixture Use a big spoon or spatula to fold everything together Next add the sour cream and half the cheddar cheese and keep mixing until every potato cube is coated and the cheese begins melting from the warmth of the filling

Assemble the Casserole:

Spread the beef and potato mixture evenly into a baking dish Press gently with the back of your spoon so there are no big gaps Sprinkle the remainder of the shredded cheddar evenly over the surface

Bake Covered and Then Uncovered:

Cover your baking dish tightly with foil and bake on the center rack for thirty minutes Take off the foil and return to the oven for another ten to fifteen minutes Watch for a golden brown cheesy top with the edges just starting to bubble

Rest Then Serve:

Remove the casserole and let it rest at least ten minutes before slicing This allows everything to set up for easy serving and ultimate creaminess

Cheddar cheese is my favorite part of this casserole I remember my mother letting me grate a fresh block of extra-sharp cheddar as a kid It would melt in a gooey blanket over the casserole and I always snuck a little piece for myself before it went into the oven Our whole kitchen would smell like bubbling cheese long after we finished dinner

Storage Tips

Let any leftovers cool completely and transfer to an airtight container Refrigerate for up to four days If you plan to freeze let the casserole cool then wrap tightly It will keep in the freezer for up to two months To reheat thaw overnight in the fridge and warm in the oven covered with foil

Ingredient Substitutions

You can swap ground turkey or chicken for the beef if you want a lighter flavor Sweet potatoes can add a hint of sweetness if you are feeling adventurous If you want to skip sour cream Greek yogurt works nearly the same for a tangy creaminess

Serving Suggestions

Serve with a crisp green salad and a sprinkle of fresh chives for extra color A dollop of hot sauce on the side or some pickled jalapenos ups the pep My family loves this casserole with simple steamed green beans or roasted broccoli

Cultural Context

Versions of beef and potato casseroles show up all over the world From American Midwest potluck fare to British cottage pie this dish has classic roots and is the picture of comfort food in many homes The cheese topping is one of those simple but deeply satisfying updates

Seasonal Adaptations

Add a handful of fresh chopped herbs in summer for brightness Toss in wilted greens like spinach or kale in spring Mix in roasted root vegetables for fall heartiness

Success Stories

My best friend made this ahead and brought it to our parents after their baby was born She just reheated in the oven when they needed an easy dinner Everyone raved about how it tasted even better the next day That inspired me to freeze single portions for my own busy weeks

Freezer Meal Conversion

To prep ahead assemble the casserole as directed but do not bake Cover tightly and freeze Freeze up to two months Bake straight from frozen at three hundred fifty degrees Fahrenheit until hot all the way through and the cheese is bubbling This takes a bit longer but always works like a charm

This casserole makes weeknights a little easier and tastier. It is a true comfort food classic your family will want again and again.

Recipe FAQs

→ Can I substitute another type of cheese?

Yes, mozzarella or Monterey Jack work well if you want to vary the flavor or creaminess in the casserole.

→ Should I pre-cook the potatoes?

No need—dicing them into small, even cubes ensures they cook through while baking alongside the beef mixture.

→ How do I store leftovers?

Let the casserole cool completely, then store in an airtight container in the refrigerator for up to 3 days.

→ Can this be frozen for later?

Absolutely. Let it cool, slice into portions, wrap tightly, and freeze for up to two months. Thaw and reheat before serving.

→ What sides pair nicely with this dish?

Serve with a crisp green salad or steamed vegetables for a balanced meal and extra freshness.

→ Can I add more vegetables?

Feel free to mix in peas, carrots, or sautéed mushrooms during assembly for added nutrition and flavor variety.