Ground Beef and Potatoes Casserole

Ground beef and potatoes casserole transforms everyday ingredients into melting comfort. Quick prep, rich flavor, and family-approved every time.

Last winter, I stood in my kitchen staring at ground beef and a bag of russet potatoes. My family wanted comfort food, but I’d already made meatloaf twice that week. Then it hit me—layer everything into one bubbling, cheesy casserole and let the oven do the magic. That first bite? Pure gold. Creamy, savory, with crispy cheese on top and tender potatoes underneath.

Now this ground beef and potatoes casserole anchors my weekly meal plan. I’ve tweaked it dozens of times, and this version nails the balance—hearty enough for hungry appetites, simple enough for busy weeknights. You know what makes it special? The sour cream folded right into the beef mixture creates richness that store-bought versions never match

Tasty at Home – Where bold flavors meet everyday kitchens.

What Makes This Ground Beef and Potatoes Casserole Different

This isn’t your grandmother’s hot dish with ground beef. I tested seven variations before landing on this winner. The secret lies in browning the beef with aromatic seasonings first, then folding in tangy sour cream to bind everything together. Most recipes skip that step and end up dry.

The potatoes cook directly in the casserole, absorbing all those savory beef drippings. No pre-boiling required. That saves you time and an extra pot to wash. Plus, baking covered initially ensures the potatoes turn fork-tender before the cheese topping gets its golden finish.

This recipe delivers what to make with ground beef and potato when you need something satisfying fast. It feeds six hungry people, reheats beautifully, and costs under twenty dollars to make.

Ingredient Breakdown: Quality Matters

Select fresh russet potatoes with firm flesh and no green spots. Green indicates solanine, which tastes bitter. For ground beef, choose 80/20 chuck—the fat content keeps the casserole moist. Organic eggs in your pantry? Save those for one-pan chicken with buttered noodles and use full-fat sour cream here instead.

Complete Ingredient Table

Ingredient	US Measurement	Metric	Notes
Ground beef	1 pound	450g	80/20 chuck recommended
Russet potatoes	4 medium	680g	Peeled and diced
Yellow onion	1 medium	150g	Chopped
Garlic cloves	2	6g	Minced
Cheddar cheese	1 cup	113g	Divided, shredded
Sour cream	1 cup	240ml	Full-fat preferred
Beef broth	1/2 cup	120ml	Low-sodium works
Olive oil	1 tablespoon	15ml	For sautéing
Salt	1 teaspoon	6g	Adjust to taste
Black pepper	1/2 teaspoon	1g	Freshly ground best
Dried thyme	1 teaspoon	1g	Adds earthiness
Paprika	1/2 teaspoon	1g	Smoked optional

Smart Shopping Tips

Head to the meat counter first. Ask the butcher to grind chuck fresh if available—it’s worth the extra minute. Grab your potatoes from the bulk bin rather than pre-bagged. You’ll select uniform sizes that cook evenly.

For cheese, buy a block and shred it yourself. Pre-shredded varieties contain anti-caking agents that prevent smooth melting. Pick up fresh thyme if you spot it. One tablespoon of fresh thyme equals one teaspoon dried, and the flavor boost is noticeable.

Ingredient Substitutions

Can’t find russet potatoes? Yukon Golds work beautifully for meals with diced potatoes. They’re slightly creamier and hold their shape well. Swap ground turkey or chicken for beef if you prefer lighter protein. Just add an extra tablespoon of olive oil since poultry runs leaner.

No sour cream? Greek yogurt delivers similar tang with bonus protein. Vegetarians can replace beef with cooked lentils and vegetable broth. The texture shifts slightly, but the comfort factor remains.

Equipment You’ll Need

Gather a large oven-safe skillet, a 9×13-inch baking dish, and aluminum foil. A sturdy wooden spoon helps break up the beef as it browns. You’ll also want a sharp chef’s knife for chopping vegetables and a cutting board.

Don’t own a large skillet? A Dutch oven works perfectly and transitions straight from stovetop to oven. Just skip transferring to a separate baking dish. No meat thermometer? Ground beef should reach 160°F internally, but visual cues work too—no pink remains when fully cooked.

DIY Equipment Alternatives

Missing a baking dish? Use a deep cast-iron skillet or any oven-safe pan with high sides. Foil shortage? A tight-fitting lid traps steam just as effectively during the covered baking phase.

Ground Beef and Potatoes Casserole Preparation

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). This temperature cooks the potatoes through without drying out the beef mixture. Position your oven rack in the center for even heat distribution.

Peel and dice the potatoes into half-inch cubes. Uniform sizing ensures everything finishes cooking simultaneously. Chop the onion and mince the garlic cloves. Fresh garlic beats pre-minced jars every time—the flavor difference is stunning.

Step 2: Build Aromatic Foundation

Heat olive oil in your large skillet over medium heat. Once shimmering, add the chopped onion. Sauté for three minutes until softened and translucent. Toss in minced garlic and cook another thirty seconds until fragrant—no longer, or it’ll turn bitter.

This base creates depth. Well, most recipes dump everything together and wonder why the flavor falls flat. Those few minutes of proper sautéing? Absolute game-changer.

Step 3: Brown the Ground Beef

Add ground beef to the skillet, breaking it apart with your wooden spoon. Season with salt, black pepper, dried thyme, and paprika. Cook for six to eight minutes, stirring occasionally, until no pink remains and the beef develops rich brown bits.

Don’t rush this step. Proper browning develops the Maillard reaction—that savory, slightly caramelized flavor you crave in comfort food. Julia Child always emphasized browning meat properly before adding liquids, and she was absolutely right.

Step 4: Deglaze and Simmer

Pour beef broth into the skillet, scraping up any brown bits stuck to the bottom. Those bits pack concentrated flavor. Let the mixture simmer for two minutes to reduce slightly and meld the seasonings. Remove from heat.

The broth keeps the beef mixture moist during baking. It also helps distribute the seasonings evenly throughout the casserole.

Step 5: Combine Everything

Transfer the beef mixture to a large mixing bowl. Add diced potatoes, sour cream, and half the shredded cheddar cheese. Fold gently until everything’s well incorporated. The sour cream should coat the potatoes evenly.

Oops—I once skipped mixing thoroughly and ended up with cheese pockets. Not terrible, but definitely uneven. Take an extra minute here for consistent results.

Step 6: Layer in Baking Dish

Spread the beef and potato mixture into your greased 9×13-inch baking dish. Press down gently to create an even layer with no air pockets. Sprinkle the remaining cheddar cheese across the top in an even blanket.

That top layer of cheese creates the golden, bubbly crust everyone fights over. Make sure it reaches the edges—nobody wants a cheeseless corner piece.

Step 7: Covered Bake Phase

Cover the baking dish tightly with aluminum foil. Slide it into your preheated oven and bake for thirty minutes. The foil traps steam, which softens the potatoes. They’ll absorb moisture from the beef mixture and broth.

Check that your foil doesn’t touch the cheese. If your dish is shallow, tent the foil slightly to prevent sticking.

Step 8: Finish Uncovered

Remove the foil carefully—steam will escape quickly. Return the casserole to the oven uncovered. Bake another ten to fifteen minutes until the cheese melts completely and develops golden-brown spots. The edges should bubble slightly.

Watch during these final minutes. Oven temperatures vary, and you want melted cheese, not scorched. If your cheese browns too fast, tent loosely with foil again.

Step 9: Rest Before Serving

Let the casserole rest for ten minutes after removing it from the oven. This settling time allows the layers to firm up slightly, making cleaner cuts when serving. It also prevents mouth-burning temperatures.

Man, oh man, the smell during this rest period is torture. But trust me—cutting too early creates a sloppy mess instead of neat portions.

Expert Tips for Perfect Results

Use room-temperature sour cream. Cold dairy can seize when mixed with hot beef, creating lumps. Pull it from the fridge thirty minutes before cooking. This tiny step ensures silky texture throughout.

Season in layers. I add salt and pepper during three stages—when sautéing onions, browning beef, and mixing the final combination. This builds complexity rather than one-note saltiness.

Don’t skip the resting time. Thomas Keller advocates for resting most cooked dishes briefly, and casseroles are no exception. Those few minutes make serving exponentially easier.

Test potato doneness by inserting a fork through the center before removing the foil. It should slide in with minimal resistance. If you feel firmness, recover and bake another five minutes.

Creative Variations to Try

Mexican-Inspired Hot Dish

Swap cheddar for pepper jack cheese and add one tablespoon taco seasoning to the beef. Top with sliced jalapeños before baking. Serve with sour cream, salsa, and crushed tortilla chips. This variation transforms your standard hot dish with ground beef into fiesta night.

Loaded Potato Style

Mix in crispy bacon bits, sliced green onions, and extra cheddar. Top the finished casserole with additional sour cream and chives. It tastes like loaded baked potatoes met beef stroganoff—pure comfort magic.

Mediterranean Twist

Replace thyme with oregano and add sun-dried tomatoes and crumbled feta. Use Greek yogurt instead of sour cream. Finish with fresh parsley. This lighter version still satisfies but feels less heavy.

Breakfast Casserole Adaptation

Add scrambled eggs to the beef mixture and swap dinner seasonings for breakfast spices like sage. Top with shredded hash browns before baking. Perfect for holiday brunch crowds.

Mushroom Lover’s Version

Sauté eight ounces of sliced mushrooms with the onions. Add one tablespoon Worcestershire sauce to the beef for umami depth. This earthy variation pairs beautifully with a crisp green salad.

Storage and Make-Ahead Strategy

Refrigerate leftovers in an airtight container for up to four days. The flavors actually deepen overnight as seasonings marry. Reheat individual portions in the microwave for two minutes, or warm the entire dish covered at 350°F for twenty minutes.

Freeze assembled but unbaked casserole for up to three months. Wrap tightly with plastic wrap, then foil. Thaw overnight in the refrigerator before baking as directed. Add five extra minutes to the covered baking time if going straight from fridge to oven.

Storage Times Table

Storage Method	Duration	Best Practice
Refrigerator (cooked)	4 days	Airtight container
Freezer (cooked)	3 months	Double-wrapped portions
Freezer (unbaked)	3 months	Foil-wrapped tightly
Room temperature	2 hours max	Discard after

Perfect Pairings

Serve this ground beef and potatoes casserole alongside simple one-pot creamy garlic pasta for an Italian-American feast. The pasta’s lightness balances the casserole’s richness beautifully.

A crisp Caesar salad or roasted green beans add freshness. For beverages, pour an iced tea or a medium-bodied red wine like Merlot. The wine’s fruit notes complement the savory beef without overwhelming the dish. Looking for more weeknight winners? Try ground beef stroganoff or chicken enchiladas next. Both deliver similar comfort with different flavor profiles.

Ground Beef and Potatoes Casserole FAQs

Final Thoughts: Your New Weeknight Hero

This ground beef and potatoes casserole will become your secret weapon for busy evenings. It’s budget-friendly, feeds a crowd, and tastes like you spent hours cooking. The leftovers somehow taste even better the next day.

Try pairing it with a cold glass of milk or a craft beer for the ultimate comfort meal. Share your favorite variations in the comments below—I’d love to hear how you make this recipe your own.

Let me tell you, after dozens of test batches, this version finally nailed the balance between easy and delicious. It reminds me why I started Tasty at Home in the first place—real food that brings people together without the fuss.

Make this ground beef and potatoes casserole tonight, and discover why comfort food never goes out of style.

For more hearty recipes, explore our complete collection at Tasty at Home. Check out Longhorn Steakhouse Parmesan Chicken for another crowd-pleasing dinner idea.