Ground Beef and Potatoes Casserole is a hearty, simple dish that combines tender ground beef with soft, flavorful potatoes baked together in a cozy casserole. It’s a great way to bring comfort food to the table with minimal fuss, making it perfect for busy weeknights or a relaxed family dinner. The layers of ground beef and potatoes soak up all the delicious seasonings, creating a warm, satisfying meal everyone will enjoy.
I love how easy this casserole comes together—just a few ingredients and a little time in the oven gives you that golden, bubbly top and a filling that tastes like home. One of my favorite tips is to add a bit of cheese on top before baking; it makes the dish extra tasty and gooey. I always find myself going back for seconds, which is a pretty good sign!
Serving this with a simple green salad or some steamed veggies rounds out the meal nicely and keeps things fresh. It’s one of those meals that feels like a big, warm hug on a plate. Whenever I make it, the whole family gathers around eagerly, and it never fails to bring smiles at the dinner table.
Key Ingredients & Substitutions
Ground Beef: This adds rich flavor and protein. I like using 80/20 lean-to-fat ratio for juiciness. For a leaner option, choose 90% lean beef or ground turkey.
Potatoes: Thin slices cook evenly and soften well. Russets or Yukon Gold work best for their creamy texture. You can swap with sweet potatoes for a sweeter twist.
Cheese: Cheddar gives a nice sharpness and melts well. Feel free to mix in mozzarella for stretchiness or use a dairy-free cheese if needed.
Milk & Butter (for sauce): These create a creamy cheese sauce. Whole milk works best but you can use 2% or dairy-free milk alternatives like oat or almond milk with similar results.
How Do I Make a Smooth, Creamy Cheese Sauce for the Casserole?
Making the sauce starts with a roux (butter + flour). It thickens the mixture and prevents lumps.
- Melt butter on medium heat, then stir in flour. Cook for 1-2 minutes while stirring—it should look smooth and bubbly.
- Slowly whisk in milk and beef broth. Keep whisking to avoid lumps.
- Cook until sauce thickens and coats the back of a spoon, usually about 5 minutes.
- Remove from heat, then stir in half the cheese until melted—you want a silky, gooey sauce.
Tip: Add cheese off the heat to stop it from becoming grainy. Stir gently and don’t overheat once cheese is added.
Equipment You’ll Need
- Large skillet – perfect for browning the ground beef and sautéing onions evenly.
- Medium saucepan – to make the creamy cheese sauce without mess.
- Whisk – helps keep your sauce smooth and lump-free while cooking.
- Sharp knife and cutting board – for slicing potatoes thinly and chopping onions.
- 9-inch round or square casserole dish – roomy enough for layering all ingredients.
- Aluminum foil – to cover the dish and keep moisture during baking.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter option that still tastes great.
- Add sliced mushrooms or bell peppers to the beef mixture for extra flavor and veggies.
- Mix in shredded mozzarella or Monterey Jack cheese for a creamier, milder cheese sauce.
- Stir in some cooked bacon bits or caramelized onions before baking for a smoky, sweet boost.
Ground Beef and Potatoes Casserole
Ingredients You’ll Need:
For the Beef and Veggies:
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil or vegetable oil
For the Potatoes:
- 4 medium potatoes, peeled and thinly sliced
For the Cheese Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 cup beef broth
- 1 ½ cups shredded cheddar cheese (divided)
- Salt and pepper to taste
For Garnish:
- 1 tsp dried parsley (plus extra for garnish)
How Much Time Will You Need?
This Ground Beef and Potatoes Casserole takes about 15 minutes of active prep. Baking time is roughly 50-55 minutes total, including a covered bake and an uncovered bake for a nice golden top. Set aside around 5 minutes for cooling before serving.
Step-by-Step Instructions:
1. Cook the Beef Mixture:
Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant for about 3-4 minutes. Add the ground beef and break it up with a spoon. Cook until browned and no longer pink. Season with salt, pepper, and paprika. Turn off heat and set aside.
2. Make the Cheese Sauce:
In a small saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes, stirring constantly to form a smooth roux. Slowly whisk in the milk and beef broth. Keep whisking until the sauce thickens, about 5 minutes. Remove from heat, then add half of the shredded cheddar cheese. Stir until melted and smooth. Season with salt and pepper to taste.
3. Assemble and Bake the Casserole:
Grease your casserole dish lightly. Spread half of the sliced potatoes evenly at the bottom. Layer half of the cooked beef mixture over the potatoes, then pour half of the cheese sauce on top. Repeat with the remaining potatoes, beef, and cheese sauce. Sprinkle the remaining cheddar cheese over the top. Cover the dish with foil and bake for 35 minutes. Remove the foil and bake uncovered for another 15-20 minutes or until the cheese is golden and bubbly, and the potatoes are tender when pierced with a fork. Let it rest for 5 minutes, then garnish with dried parsley before serving.
Can I Use Frozen Ground Beef for This Casserole?
Yes, you can! Just make sure to thaw it completely in the refrigerator overnight before cooking. This helps ensure even cooking and prevents excess moisture in the dish.
Can I Substitute Potatoes with Sweet Potatoes?
Absolutely! Sweet potatoes add a nice natural sweetness and work well sliced thin like regular potatoes. Keep an eye on baking time as they may cook a bit faster.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Casserole Ahead of Time?
Yes! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
