This ground beef and potatoes casserole is a hearty, comforting dish that brings together simple ingredients for a satisfying meal. It’s got tender chunks of ground beef mixed with soft, flavorful potatoes, all baked together with a bit of cheese and seasoning to create a warm, tasty casserole everyone will enjoy.
I love how easy this recipe is to put together. I usually brown the beef with some onions and garlic for extra flavor, then layer it with sliced potatoes and a creamy sauce before popping it in the oven. It’s one of those dishes that feels like a big warm hug on a plate, especially on chilly evenings.
My favorite way to serve this casserole is with a light green salad on the side or some steamed veggies to balance out the meal. Plus, it’s a great recipe for leftovers because the flavors really deepen after a day or two. Whenever I make this, family and friends always ask for seconds!
Key Ingredients & Substitutions
Ground Beef: This is the heart of the casserole. I like using 80/20 beef for a good balance of flavor and moisture. If you want leaner options, try ground turkey or chicken – just add a bit more seasoning since they’re milder.
Potatoes: Thin slices help them cook evenly and absorb flavors. Yukon Gold or Russets work great. If short on time, you can parboil the potatoes slightly before layering to speed up baking.
Cheddar Cheese: Sharp cheddar gives a nice tang and melts beautifully. You can swap for mozzarella or Monterey Jack for a milder taste, or even a blend for more layers of flavor.
Broth & Milk: These add moisture and creaminess. Beef broth keeps the meat flavor strong, but chicken broth or vegetable broth work too. For creaminess, half-and-half or plain yogurt can be interesting swaps.
How Do You Get Potatoes Tender but Not Mushy in a Casserole?
Achieving tender but firm potatoes is all about slicing and cooking time:
- Slice thinly: Use a sharp knife or mandoline to get even, thin slices. Thin slices cook through more evenly without turning mushy.
- Layer properly: Spread potatoes in a single layer and avoid too thick a pile. This lets heat reach every slice.
- Cover while baking: Covering with foil traps steam, helping the potatoes cook through gently.
- Check doneness: Insert a fork at 45 minutes. If they feel firm, bake a bit longer but keep checking to avoid overcooking.
If short on time, parboiling potatoes for 5-7 minutes before layering helps them cook evenly and speeds up baking. I often do this when I’m in a hurry.
Equipment You’ll Need
- Large skillet – perfect for browning ground beef and sautéing onions; its size helps cook everything evenly.
- Medium saucepan – you’ll warm the broth and milk here to pour over the casserole.
- Casserole dish (around 9×9 inches) – sturdy and just the right size to layer potatoes and beef nicely.
- Sharp knife or mandoline – to slice potatoes thinly and evenly for even cooking.
- Aluminum foil – covers the casserole while baking to keep moisture in and helps potatoes cook tender.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or sausage to change the flavor and lighten the dish.
- Add chopped bell peppers or mushrooms with the onions for extra veggies and texture.
- Stir in a teaspoon of smoked paprika or chili powder to give the beef a subtle smoky or spicy kick.
- Mix in shredded mozzarella or pepper jack cheese instead of cheddar for a creamier or spicier top layer.
Delicious Ground Beef and Potatoes Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) ground beef
- 4 large potatoes, peeled and thinly sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- 1 cup shredded cheddar cheese
- 1 cup beef broth
- 1/2 cup milk or cream
- 2 tbsp olive oil or butter
- 1 tsp dried oregano
- 1 tsp dried parsley (plus extra for garnish)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 1 hour of baking time. Allow 5 more minutes for resting before serving. Overall, expect approximately 1 hour and 20 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Casserole Dish:
Preheat your oven to 375°F (190°C). Lightly grease a medium-sized casserole dish to prevent sticking.
2. Cook the Beef Mixture:
In a large skillet over medium heat, warm the olive oil or butter. Add the chopped onion and sauté for about 3-4 minutes until soft and translucent. Then add the minced garlic and cook for 1 more minute until fragrant. Add the ground beef, breaking it up as it browns. Cook until no longer pink, then drain any excess fat.
3. Add Flavor to the Beef:
Stir in the diced tomatoes, dried oregano, dried parsley, salt, and pepper. Let the mixture simmer for about 5 minutes so the flavors combine nicely, then remove from heat.
4. Prepare the Liquid Mixture:
In a separate saucepan, gently warm the beef broth with the milk or cream until heated through.
5. Layer the Casserole:
Place half of the potato slices evenly in the bottom of the casserole dish. Spread the cooked beef mixture over the potatoes. Top with the remaining potatoes.
6. Add the Liquid and Bake:
Pour the warm broth and milk mixture evenly over the casserole. Cover the dish tightly with aluminum foil to keep the moisture in.
Bake in the oven for 45 minutes to 1 hour, until the potatoes are tender when pierced with a fork.
7. Add Cheese and Finish Baking:
Remove the foil and sprinkle the shredded cheddar cheese evenly on top. Return the casserole to the oven and bake uncovered for another 10 to 15 minutes, or until the cheese is melted and golden.
8. Rest and Serve:
Take the casserole out of the oven and let it rest for 5 minutes. Garnish with extra dried parsley if you like, then serve warm and enjoy!
Can I Use Frozen Ground Beef for This Casserole?
Yes, you can! Just make sure to fully thaw the ground beef in the refrigerator overnight before cooking. This ensures even cooking and the best texture.
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can assemble the casserole up to step 9, then cover and refrigerate it for up to 24 hours. When ready, pour the liquid, cover with foil, and bake as directed—add a few extra minutes if baking from cold.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For best texture, reheat uncovered and add a splash of broth or milk if it seems dry.
Can I Substitute Other Vegetables for Potatoes?
Yes! You can try layering thin slices of sweet potatoes, zucchini, or even cauliflower for a different twist. Keep in mind, cooking times may vary slightly depending on the vegetable’s density.
