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Ground Beef and Potatoes Casserole

Ground Beef and Potato Casserole

This ground beef and potato casserole is a hearty and satisfying comfort food, perfect for a chilly evening. It's a simple, no-fuss one-dish meal that layers seasoned ground beef, tender potatoes, and melted cheese with a creamy sour cream and beef broth sauce. This easy recipe is a guaranteed crowd-pleaser for any family dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound ground beef
  • 4 medium russet potatoes, peeled and diced
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 cup shredded cheddar cheese, divided
  • 1 cup sour cream
  • 1/2 cup beef broth
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika

Equipment

  • Large skillet
  • Spoon
  • Large mixing bowl
  • 9x13 inch baking dish
  • Aluminum foil

Method
 

Instructions
  1. First things first, get your oven preheating to 375°F (190°C). This ensures it’s ready to go when you are.
  2. Now, for the prep. Peel your potatoes and dice them into small, bite-sized cubes. Try to keep them roughly the same size so they cook evenly. Finely chop the onion and mince the garlic.
  3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for a few minutes until it starts to soften, then toss in the minced garlic and cook for another minute until you can smell it.
  4. Add the ground beef to the skillet. Sprinkle in the salt, black pepper, thyme, and paprika. Use a spoon to break up the meat as it cooks. Continue cooking until it's nicely browned all over.
  5. Pour in the beef broth and give everything a good stir. Let it simmer for a couple of minutes; this little step creates a simple, savory base sauce for the casserole. Once it has simmered, remove the skillet from the heat.
  6. In a large mixing bowl, combine the cooked beef mixture with your diced potatoes. Add the sour cream and half of your shredded cheddar cheese. Gently fold everything together until it's all well combined.
  7. Spoon the mixture into a baking dish (a 9x13 inch dish works great) and spread it out into an even layer. Sprinkle the rest of the shredded cheese all over the top.
  8. Cover the dish tightly with aluminum foil. This traps the steam and helps the potatoes cook through. Bake for 30 minutes.
  9. After 30 minutes, carefully remove the foil. Return the dish to the oven and bake for another 10 to 15 minutes. You'll know it's ready when the cheese is bubbly and starting to turn a beautiful golden brown.
  10. Let the finished baked dish rest on the counter for about 10 minutes before you serve it. This is important! It allows the casserole to set up, making it easier to scoop and serve.

Notes

For the best texture, use Russet potatoes. Ensure you brown the beef well and drain any excess grease to prevent the casserole from being oily. Letting the beef broth simmer helps to thicken the sauce base. This recipe is adaptable; you can substitute ground beef with ground turkey or sausage, and add vegetables like corn, peas, or mushrooms. Different cheeses like Monterey Jack or pepper jack can also be used for variation.