There’s something magical about a dish that brings everyone to the table without fail. For me, that dish has always been my Ground Beef & Potato Casserole—warm, hearty, and packed with flavor. It’s the kind of meal I grew up with, the one my mom would whip up on busy weeknights when we needed comfort. And now, it’s my go-to when I want to feed my family something satisfying without spending hours in the kitchen. Trust me, this casserole is a winner—layers of tender potatoes, savory beef, and melty cheese that come together in one simple pan. No fuss, just pure, delicious comfort.
Why You’ll Love This Ground Beef & Potato Casserole
This casserole isn’t just food—it’s a hug in a baking dish. Here’s why it’ll become your new weeknight hero:
- One-pan magic: From skillet to oven, you’ll dirty minimal dishes (hallelujah for easy clean-up!).
- Kid-approved: Picky eaters? Never met them. The cheesy, beefy layers disappear faster than you can say “seconds please.”
- Play with it: Swap in sweet potatoes, add a handful of corn, or spice it up with jalapeños—it’s endlessly adaptable.
- Leftover gold: Tastes even better the next day (if it lasts that long).
See? I told you this recipe was special. Now go preheat that oven!
Ingredients for Ground Beef & Potato Casserole
Listen, I know eyeballing ingredients is tempting—but trust me, this casserole turns out best when we measure properly. Here’s exactly what you’ll need:
- 1 lb ground beef (85% lean works great—enough fat for flavor but not too greasy)
- 4 medium potatoes, peeled and sliced 1/4-inch thick (no cheating with pre-sliced—they dry out!)
- 1 onion, diced small (white or yellow, whatever’s in your pantry)
- 2 cloves garlic, minced (fresh is best—none of that jarred stuff today)
- 1 cup shredded cheddar cheese, packed (the good sharp kind, please)
- 1/2 cup whole milk (2% works in a pinch, but skip the skim)
- 1 tbsp olive oil (for that perfect beef-browning action)
- 1 tsp salt + 1/2 tsp black pepper (season in layers, friends)
- 1 tsp paprika (smoked if you’re feeling fancy)
See? Simple stuff—probably already in your kitchen. Now let’s make some magic!
How to Make Ground Beef & Potato Casserole
Okay, let’s get cooking! This casserole comes together in three simple stages—browning the beef, layering everything with love, and letting the oven work its magic. Follow these steps, and you’ll have a golden, bubbly masterpiece in no time.
Browning the Ground Beef
First things first—preheat your oven to 375°F (190°C). Now grab your favorite skillet (I use my trusty cast-iron) and heat that olive oil over medium heat. When it shimmers, add the ground beef. Here’s my trick: break it up with a wooden spoon as it cooks so you get perfect little crumbles, not big chunks. Once it’s browned (about 5-7 minutes), drain most of the fat—leave just a tablespoon or so for flavor.
Now toss in those diced onions and minced garlic. Oh, that smell! Cook them until the onions turn translucent, about 3 minutes. This step builds so much flavor, so don’t rush it. Remove from heat and set aside while we prep the star of the show—those potatoes!
Layering the Casserole
Time to assemble our edible masterpiece! Grab a 9×13 inch baking dish and give it a quick grease (butter or cooking spray works). Spread half your potato slices evenly across the bottom—overlapping slightly is fine. Now sprinkle with half the salt, pepper, and paprika. This is KEY—seasoning between layers makes every bite delicious.
Next, spoon half that glorious beef mixture over the potatoes. Repeat the layers—remaining potatoes, seasonings, then the rest of the beef. Finally, pour the milk evenly over everything (this keeps it moist) and top with all that glorious cheddar. Pro tip: For extra cheesy goodness, mix a little parmesan into your cheddar!
Baking and Finishing Touches
Cover the dish tightly with foil—this helps the potatoes cook through without drying out. Bake for 45 minutes, then remove the foil. The cheese should be melted but pale at this point. Bake uncovered for another 15 minutes until the top turns golden and the potatoes are fork-tender (test a center slice—no resistance means they’re done!).
Want that picture-perfect crispy top? Switch to broil for the last 2-3 minutes, but WATCH CLOSELY—cheese burns fast! Let it rest 10 minutes before serving (I know, the wait is torture). This lets the layers set so you get clean slices. Dig in and enjoy the ooey-gooey goodness!
Tips for the Best Ground Beef & Potato Casserole
Listen, I’ve made this casserole more times than I can count—and I’ve learned a few secrets along the way. Here’s how to take yours from good to unforgettable:
- Dry those potatoes: After slicing, pat them dry with a kitchen towel. Wet potatoes = soggy casserole (and nobody wants that).
- Brown the beef well: Don’t just gray it—get proper caramelization for max flavor. Those crispy bits? Gold.
- Layer with confidence: Press down slightly on each layer—this helps everything meld together while baking.
- Let it rest: I know it’s hard, but waiting 10 minutes after baking means perfect slices instead of a cheesy landslide.
- Broil with caution: For that gorgeous crust, broil for just 2 minutes—stand guard like a cheese sentinel!
Follow these, and you’ll have a casserole that’ll make your family cheer. Promise!
Ingredient Substitutions & Variations
One of the best things about this casserole? You can tweak it a million ways to suit your taste or what’s in your fridge! Here are my favorite swaps:
- Meat lovers: Swap beef for ground turkey, chicken, or even sausage (Italian-style adds great flavor).
- Veggie boost: Toss in diced bell peppers, mushrooms, or carrots when sautéing the onions.
- Cheese changes: Use mozzarella, Colby Jack, or dairy-free cheese if needed—just avoid pre-shredded (it doesn’t melt as well).
- Potato power: Sweet potatoes or Yukon golds work beautifully—just slice them thin.
- Spice it up: Add a pinch of cayenne or chipotle powder if you like heat.
See? Endless possibilities—make it yours!
Serving Suggestions for Ground Beef & Potato Casserole
This casserole is practically a meal on its own, but I love rounding it out with fresh, simple sides. My go-to? A crisp green salad with tangy vinaigrette—the acidity cuts through the richness perfectly. Roasted carrots or steamed green beans also work wonders. And don’t forget crusty bread for mopping up every cheesy bite!
Storing and Reheating Leftovers
Okay, let’s be real—you might not have leftovers (this casserole disappears fast at my house!). But just in case, here’s how to keep it tasting amazing: Store cooled portions in an airtight container in the fridge for 3–4 days. When reheating, skip the microwave—it turns the potatoes rubbery. Instead, warm slices in a 350°F oven for 15 minutes or until heated through. The cheese will get gooey again, and the edges crisp up beautifully. Pro tip: Sprinkle a little fresh cheese on top before reheating for bonus melty goodness!
Ground Beef & Potato Casserole FAQs
Got questions? I’ve got answers! Here are the things people ask me most about this recipe:
Can I freeze this casserole?
Absolutely! Assemble it but don’t bake—just wrap tightly in foil and freeze for up to 3 months. When ready, thaw overnight in the fridge, then bake as directed (add 10-15 minutes if it’s still chilly). Already baked? Slice and freeze portions—they reheat beautifully in the oven!
How thin should I slice the potatoes?
Aim for 1/4-inch slices—thick enough to hold their shape but thin enough to cook through evenly. My grandma’s old mandoline slicer is my secret weapon here, but a sharp knife works too. Just no potato chips or doorstops, okay?
Can I make this ahead?
You bet! Prep everything and refrigerate (covered) for up to 24 hours before baking. The flavors actually get better! Just add 5-10 minutes to the baking time since it’ll be cold from the fridge.
Why does my cheese topping turn greasy?
Ah, the cheese might be too oily—try a sharper cheddar with less fat. Also, let the casserole rest before serving so the fats can reabsorb. And always blot your beef well after browning!
Help—my potatoes are still hard!
Two fixes: slice them thinner next time, or parboil the slices for 3 minutes before layering. Also, make sure your oven temp is accurate—an oven thermometer is a game-changer!
Nutritional Information
Just a heads up—these numbers are estimates since brands and ingredients vary. But for my version of this Ground Beef & Potato Casserole, each serving (about 1/6 of the dish) packs roughly:
- 320 calories
- 20g protein (thanks to that hearty beef!)
- 22g carbs (mostly from those wholesome potatoes)
- 18g fat (the good, flavorful kind)
It’s comfort food, but it’s got balance. Now go enjoy every bite—you’ve earned it!
Share Your Feedback
Did you make this Ground Beef & Potato Casserole? I’d love to hear how it turned out! Drop me a note about your favorite tweaks or how your family reacted. Nothing makes me happier than knowing my recipes are bringing joy to your kitchen too!
Irresistible Ground Beef & Potato Casserole in 1 Hour
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
A hearty and comforting casserole made with ground beef and potatoes, perfect for a family dinner.
Ingredients
- 1 lb ground beef
- 4 medium potatoes, peeled and sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and cook the ground beef until browned. Add onions and garlic, sauté until softened.
- Layer half the sliced potatoes in a greased baking dish. Top with half the cooked ground beef mixture.
- Repeat the layers with the remaining potatoes and beef.
- Pour milk over the top and sprinkle with cheese, salt, pepper, and paprika.
- Cover with foil and bake for 45 minutes. Remove foil and bake for another 15 minutes or until potatoes are tender.
Notes
- You can add other vegetables like bell peppers or carrots for extra flavor.
- For a crispier top, broil for the last 2-3 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
Keywords: ground beef, potato casserole, easy dinner, comfort food
