Ground Beef Potato Casserole

Save this recipe on:

When I think of cozy, comforting meals that bring everyone around the dinner table, this Ground Beef Potato Casserole immediately comes to mind. It’s hearty, cheesy, and packed with layers of savory flavor. The combination of tender potatoes, seasoned ground beef, and gooey melted cheese creates a dish that’s not just filling—it’s irresistibly satisfying.

I love making this casserole when I need something simple yet nourishing. It’s the kind of dish you can prep ahead or throw together on a busy night. Whether you’re feeding a family or meal prepping for the week, this one-pan wonder never disappoints.

---

Why You’ll Love This Ground Beef Potato Casserole

This casserole is a beautiful blend of convenience and comfort. You only need a few pantry staples, but the result tastes like something you’ve spent hours perfecting. It’s a crowd-pleaser for both picky eaters and food lovers alike, and leftovers (if there are any!) taste just as good the next day.

---

What Kind of Potatoes Work Best?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well and offer a buttery texture that’s perfect for layering. Russet potatoes are also a good choice if you prefer a softer, fluffier result. Just be sure to slice them evenly so they cook uniformly.

---

Options for Substitutions

You can easily adapt this recipe based on what you have. Swap the ground beef for ground turkey or plant-based meat for a lighter or vegetarian twist. Want extra veggies? Add in spinach, mushrooms, or bell peppers. You can also mix up the cheese—sharp cheddar, Monterey Jack, or even a creamy mozzarella all work wonderfully.

---

Ingredients for this Ground Beef Potato Casserole

Ground Beef – The hearty base of the casserole. It brings in rich flavor and satisfying protein.

Potatoes – Choose Yukon Gold or Russet potatoes for their creamy texture. Sliced thinly, they form the comforting layers of this dish.

Onion – Adds sweetness and depth of flavor. Sautéed with the beef, it enhances the entire dish.

Garlic – Just a couple cloves make a big difference in elevating the savory notes.

Cheddar Cheese – A generous amount of sharp cheddar gives the casserole its gooey, golden topping.

Milk or Heavy Cream – Helps bind the layers and adds richness. You can choose based on how creamy you want it.

Butter – Used to grease the baking dish and add a little indulgence to the sauce.

All-Purpose Flour – Helps thicken the creamy sauce layered into the casserole.

Salt and Black Pepper – Essential for seasoning every layer.

Paprika or Smoked Paprika – A subtle smoky touch makes a big flavor impact.

Fresh Parsley (Optional) – For garnish and a pop of color.

---

Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This helps prevent sticking and makes cleanup easier.

---

Step 2: Cook the Ground Beef

In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spatula. Drain excess fat, then add chopped onions and minced garlic. Sauté until onions are translucent and fragrant. Season with salt, pepper, and paprika.

---

Step 3: Make the Creamy Sauce

In a small saucepan, melt butter and whisk in flour to make a roux. Slowly add milk or cream while whisking constantly until it thickens into a smooth, pourable sauce. Season with a pinch of salt and pepper.

---

Step 4: Slice the Potatoes

While the beef simmers, wash and thinly slice the potatoes (about 1/8 inch thick). You can use a mandoline for even slices. Don’t peel them unless you prefer it.

---

Step 5: Layer the Casserole

Begin layering in the prepared dish: start with a layer of potatoes, followed by half of the ground beef mixture, a drizzle of sauce, and a sprinkle of cheese. Repeat the layers until ingredients are used up, finishing with a generous layer of cheese on top.

---

Step 6: Bake Until Golden

Cover with foil and bake for 45 minutes. Remove the foil and bake for another 15–20 minutes until the cheese is golden and bubbly, and the potatoes are fork-tender.

---

Step 7: Rest and Garnish

Let the casserole rest for at least 10 minutes after baking. This helps it set and makes slicing easier. Garnish with freshly chopped parsley before serving.

---

How Long to Prepare the Ground Beef Potato Casserole

Preparation Time:
The hands-on time for this recipe is about 25–30 minutes. That includes slicing the potatoes, cooking the ground beef mixture, and preparing the creamy sauce. You can speed things up by using a mandoline for the potatoes or prepping the meat mixture in advance.

Cooking Time:
Once assembled, the casserole bakes for 60–65 minutes total. Covering it for the first 45 minutes ensures the potatoes cook through, and removing the foil at the end helps the cheese become perfectly golden and bubbly.

---

Tips for Perfect Ground Beef Potato Casserole

• Use a mandoline for thin, even potato slices that cook evenly.
• Shred your own cheese for better meltability—pre-shredded cheese often contains anti-caking agents.
• Don’t skip resting the casserole after baking; it helps firm up the layers.
• Season each component as you go: the beef, the sauce, and the potatoes.
• Add a pinch of nutmeg or mustard powder to the sauce for a deeper flavor boost.

---

Watch Out for These Mistakes While Cooking

• Overcrowding the Layers: Thick layers of potatoes may stay undercooked. Keep them thin and even.
• Skipping the Sauce: This layer adds creaminess and helps bind everything. Don’t leave it out.
• Under-seasoning: This dish needs seasoning in every layer, or it may taste bland.
• Overbaking Without Foil: Cheese can burn quickly if exposed for too long.
• Not Letting It Rest: Cutting into the casserole too soon can make it fall apart.

---

What to Serve With Ground Beef Potato Casserole?

1. Green Salad with Vinaigrette

A light, crisp salad balances the richness of the casserole.

2. Steamed Green Beans

Tender green beans with a hint of butter offer color and a fresh bite.

3. Roasted Carrots

Naturally sweet and caramelized, they complement the savory layers beautifully.

4. Crusty Bread

Perfect for soaking up any cheesy sauce left on the plate.

5. Pickled Beets or Red Cabbage

The acidity cuts through the richness and adds a pop of color.

---

Storage Instructions

Refrigerator:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until hot throughout. Add a splash of milk or cover with foil to retain moisture if reheating in the oven.

Freezer:
You can freeze the assembled, unbaked casserole for up to 3 months. Wrap tightly in foil and plastic wrap. When ready to bake, thaw overnight in the fridge and follow baking instructions. Already baked portions can also be frozen and reheated.

---

Estimated Nutrition

Per Serving (based on 8 servings):

• Calories: 420
• Protein: 22g
• Carbohydrates: 28g
• Fat: 25g
• Saturated Fat: 13g
• Fiber: 3g
• Sugar: 3g
• Sodium: 580mg
• Cholesterol: 85mg

---

Frequently Asked Questions

How thin should I slice the potatoes?

Aim for about 1/8-inch thick slices. Too thick, and they’ll take longer to cook; too thin, and they may fall apart.

Can I make this casserole ahead of time?

Yes! Assemble it the day before, cover, and refrigerate. Bake when ready to serve.

What’s the best cheese for this casserole?

Sharp cheddar is the classic choice, but you can mix in mozzarella, Monterey Jack, or even Gruyère.

Can I add vegetables to the casserole?

Absolutely. Mushrooms, bell peppers, spinach, or even frozen mixed vegetables work well.

How do I know when it’s done?

The top should be golden and bubbly, and a knife inserted should slide easily through the potatoes.

---

Conclusion

Ground Beef Potato Casserole is a comforting, family-friendly classic that delivers every time. It’s simple to make, flexible with ingredients, and satisfying enough to stand alone or pair with sides. Whether you’re cooking for a weeknight dinner or prepping for guests, this casserole promises hearty flavor in every bite.

---

Print

Save this recipe on: