There’s something extra special about a hearty casserole bubbling away in the oven—it’s like a warm hug on a chilly night. I still remember the first time I made this Ground Beef and Potatoes Casserole for my family. They were hungry after a long day, and as the dish came together, the savory smell wafted through the kitchen, drawing everyone in like a magnet. When it was finally time to dig in, you could see the delight on their faces—comfort food at its finest!
You see, this casserole isn’t just a combination of ingredients; it’s an experience, evoking memories of cozy evenings and joyous gatherings around the dinner table. So, let’s whip up this warm, cheesy delight that’ll have everyone begging for seconds!
Why you’ll love this recipe
If you’re wondering why you should make this dish tonight, let me paint a picture for you. Imagine tender, seasoned ground beef mingling with creamy potatoes, melting cheddar, and a touch of spice—perfect comfort food after a long day. The beauty of this casserole lies in its simplicity. It’s easily customizable and incredibly satisfying, making it the go-to recipe for work nights, potlucks, or even lazy Sundays.
Plus, it’s a one-dish wonder! No need to complicate your life with multiple pots and pans. Just one baking dish and you’ll have a complete meal packed with protein, carbs, and gooey goodness. The kids love it (who doesn’t love cheese?), and it’s even great for meal prep! As it bakes, it transforms into a golden-brown masterpiece that will make your home smell divine and leave your friends asking for the recipe. Trust me, this is comfort food that feels luxurious but remains incredibly down-to-earth.
Gather these ingredients
Ground Beef: Using 1 pound of ground beef is essential. It’s the hearty star of this dish. I usually go for lean ground beef, but you can substitute with ground turkey or chicken if you’re looking for a lighter option.
Potatoes: Four medium russet potatoes do the trick—peeled and diced into even cubes. They bake to fluffy perfection and soak up all those beautiful flavors. If you’re feeling adventurous, feel free to swap them with sweet potatoes for a twist!
Onion and Garlic: The aromatic duo that adds depth. One medium yellow onion, chopped, and two minced garlic cloves work wonders in the savory beef mixture.
Cheddar Cheese: You’ll need a cup of shredded cheddar cheese, divided—who can say no to melted cheese? It’s a must for that creamy, dreamy finish. For a gourmet touch, try sharp cheddar or a mix with pepper jack for a kick!
Sour Cream: Just a cup of sour cream adds richness, helping to bind everything together while keeping it moist. You can use Greek yogurt as a healthier alternative if you’d like a tangy twist.
Beef Broth: Half a cup ensures the dish is luscious and not dry. If you’re out of beef broth, chicken broth works too!
Olive Oil: Just a tablespoon is all you need to sauté the aromatics. It adds a nice bit of flavor and helps prevent sticking.
Spices: Don’t forget the seasoning! One teaspoon of salt, half a teaspoon of black pepper, one teaspoon of dried thyme, and half a teaspoon of paprika bring everything to life—these are not just any spices but the secret to depth and flavor!
Preparing Ground Beef and Potatoes Casserole
- Preheat your oven to 375°F (190°C)—the anticipation is half the fun!
- Start with the potatoes: peel them and dice them into small, even cubes. This helps them cook evenly.
- Next, chop your onion and mince those garlic cloves. The aroma of sautéing onion and garlic is magical—trust me, you’ll want this.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they’re fragrant and softened—about 3-4 minutes.
- Now, add the ground beef. Season it with salt, black pepper, thyme, and paprika. Cook it while breaking it apart until it’s fully browned—no one likes undercooked beef!
- Pour in the beef broth and stir well, letting the mixture simmer for a few minutes to meld those delicious flavors together. Once it’s done, remove it from the heat—you’re almost there!
- Grab a large mixing bowl and combine the diced potatoes with the beef mixture. Fold in the sour cream and half of the shredded cheddar cheese until everything is well incorporated.
- Next, transfer this glorious mixture into a baking dish, spreading it evenly. Add the remaining cheddar cheese on top—because cheese is life!
- Cover the dish tightly with foil and bake it in your preheated oven for 30 minutes. This step allows the potatoes to become tender and absorb all those lovely flavors.
- After 30 minutes, remove the foil and let the cheese get all bubbly and golden—bake for an additional 10 to 15 minutes.
- Once it’s done, allow the casserole to rest for 10 minutes. This step enhances the texture, making every bite even better.
Best way to enjoy it
To serve this delightful casserole, imagine a blend of vibrant side dishes! It pairs beautifully with a crisp green salad drizzled with a zesty vinaigrette, or perhaps some steamed broccoli for those seeking balance. If you’re wanting to stick to comfort, serve it with crusty bread or garlic knots. And don’t shy away from garnishing with fresh herbs—think parsley or chives—that’ll add a pop of freshness and color.
Storage and reheating tips
Got leftovers? Lucky you! Allow your casserole to cool completely before transferring it to an airtight container. It’ll keep in the fridge for about 3-4 days, and believe me, it tastes even better on the second or third day as the flavors meld beautifully!
Want to freeze it? Portion it out into individual servings, freeze them tightly sealed, and they’ll last for up to 3 months. When you’re ready to reheat, simply thaw overnight in the fridge and pop it into the oven until heated through—like a cozy reminder of home.
Helpful cooking tips
Here are a few extra nuggets of wisdom:
- Toast your spices! Sauté them with the onions and garlic for an extra depth of flavor—trust me, it’s magic.
- Microwaving: Short on time? You can microwave the diced potatoes for a few minutes prior to adding them to the dish to reduce baking time.
- Flavor exploration: Experiment with different cheese blends; mozzarella or a sprinkle of feta can give a delicious twist.
Recipe variations
Got a craving for something different? Try adding some veggies! Bell peppers, corn, or even diced carrots can add both flavor and color.
Feeling spicy? Some jalapeños or diced green chiles would deliver a delightful kick! And for my vegan friends, substitute the beef with lentils or chickpeas, use dairy-free cheese, and a plant-based sour cream to create a satisfying alternative.
Key ingredients
- Ground beef (1 pound)
- Russet potatoes (4, peeled and diced)
- Yellow onion (1, chopped)
- Garlic cloves (2, minced)
- Shredded cheddar cheese (1 cup, divided)
- Sour cream (1 cup)
- Beef broth (1/2 cup)
- Olive oil (1 tablespoon)
- Salt (1 teaspoon)
- Black pepper (1/2 teaspoon)
- Dried thyme (1 teaspoon)
- Paprika (1/2 teaspoon)
Step-by-step instructions
- Preheat oven to 375°F (190°C).
- Peel and dice potatoes into small cubes.
- Chop onion and mince garlic.
- Heat olive oil in a skillet over medium heat; sauté onion and garlic until softened.
- Add ground beef; season and cook until browned.
- Pour in beef broth; stir and simmer for a few minutes. Remove from heat.
- Combine potatoes and beef mixture in a large bowl. Fold in sour cream and half the cheddar.
- Spread mixture in a baking dish; top with remaining cheese.
- Cover with foil; bake for 30 minutes.
- Remove foil; bake for an additional 10-15 minutes until cheese is melted.
- Let rest for 10 minutes before serving.
Your questions answered
How long does it take to prepare?
Expect about 15-20 minutes for prep and about 40-45 minutes of baking time.
Can I make this ahead of time?
Absolutely! You can assemble it a day ahead and store it before baking.
What are good sides for this casserole?
A salad or some steamed veggies pair beautifully, but honestly, you can enjoy this alone and it will still be a hit!
Can I use frozen potatoes?
Yes! Just keep in mind they might release more moisture, so you might need to adjust the baking time.
Is this recipe easy to modify for dietary restrictions?
For a gluten-free option, just ensure your broth and any cheese are certified gluten-free. You can also go dairy-free with suitable substitutions for cheese and sour cream.
This Ground Beef and Potatoes Casserole is more than just a meal; it’s a testament to the heartwarming power of home cooking. I urge you to give it a try. Throw on your apron, dive into this creamy, cheesy bliss, and don’t be surprised if it becomes your family’s favorite too! Share your creations and tweaks in the comments; I’d love to hear how it goes for you! Happy cooking!
Use Your Leftovers
Reduce food waste by making these recipes with your leftover ingredients:
Ground Beef and Potatoes Casserole
Description
This Ground Beef and Potatoes Casserole is a warm and cheesy delight, perfect for busy weeknights or cozy family gatherings.Ingredients
Main Ingredients
Instructions
Preparation
-
Preheat Oven
Preheat your oven to 375°F (190°C). -
Prepare Potatoes
Peel and dice the potatoes into small cubes. -
Chop Aromatics
Chop onion and mince garlic. -
Sauté Onion and Garlic
Heat olive oil in a skillet over medium heat; sauté onion and garlic until softened. -
Brown the Beef
Add ground beef; season and cook until browned. -
Add Broth
Pour in beef broth; stir and simmer for a few minutes. Remove from heat. -
Combine Mixture
Combine potatoes and beef mixture in a large bowl. Fold in sour cream and half the cheddar. -
Transfer to Baking Dish
Spread mixture in a baking dish; top with remaining cheese. -
Bake Covered
Cover with foil; bake for 30 minutes. -
Bake Uncovered
Remove foil; bake for an additional 10-15 minutes until cheese is melted. -
Rest Before Serving
Let rest for 10 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 10g50%
- Trans Fat 0g
- Cholesterol 70mg24%
- Sodium 800mg34%
- Potassium 800mg23%
- Total Carbohydrate 35g12%
- Dietary Fiber 4g16%
- Sugars 2g
- Protein 25g50%
- Vitamin A 10 IU
- Vitamin C 15 mg
- Calcium 20 mg
- Iron 15 mg
- Vitamin D 0 IU
- Vitamin E 0 IU
- Vitamin K 5 mcg
- Thiamin 0 mg
- Riboflavin 0 mg
- Niacin 15 mg
- Vitamin B6 10 mg
- Folate 5 mcg
- Vitamin B12 20 mcg
- Biotin 0 mcg
- Pantothenic Acid 0 mg
- Phosphorus 20 mg
- Iodine 0 mcg
- Magnesium 10 mg
- Zinc 15 mg
- Selenium 0 mcg
- Copper 0 mg
- Manganese 0 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
