Why Make This Recipe
Ground Beef and Potatoes Casserole is a fantastic dish that combines comfort and nourishment in one hearty meal. It’s simple to prepare and is packed with flavor. This casserole is perfect for family dinners or potluck gatherings, offering a filling meal that everyone will love. Plus, it makes great leftovers!
How to Make Ground Beef and Potatoes Casserole
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
Directions
- Preheat the oven to 375°F (190°C).
- Peel the potatoes and dice them into small, even cubes. Chop the onion and mince the garlic cloves.
- Heat the olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté until fragrant and softened.
- Add the ground beef to the skillet. Season with salt, black pepper, thyme, and paprika. Cook, breaking up the meat, until browned and fully cooked.
- Pour in the beef broth and stir well, letting the mixture simmer for a few minutes to meld flavors. Remove the skillet from heat.
- In a large mixing bowl, combine the diced potatoes with the beef mixture. Fold in sour cream and half of the shredded cheddar cheese until well incorporated.
- Transfer the beef and potato mixture into a baking dish, spreading it in an even layer. Sprinkle the remaining cheddar cheese on top.
- Cover the dish tightly with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and continue baking for 10 to 15 minutes, or until the cheese topping is melted and bubbling.
- Once baked, allow the casserole to rest for 10 minutes before serving for best texture.
How to Serve Ground Beef and Potatoes Casserole
Serve the casserole warm, straight from the oven. It pairs well with a simple green salad or steamed vegetables for a complete meal. You can also add a sprinkle of fresh herbs on top for extra flavor.
How to Store Ground Beef and Potatoes Casserole
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the casserole for up to 3 months. To reheat, simply place it in the oven until warmed through, or microwave individual portions.
Tips to Make Ground Beef and Potatoes Casserole
- Make sure to cut the potatoes into uniform pieces for even cooking.
- For extra flavor, you can add other veggies like bell peppers or corn.
- If you like your casserole creamier, add more sour cream or cheese.
Variation
To make a healthier version, you can swap out the ground beef for lean turkey or chicken. Additionally, use sweet potatoes instead of russet potatoes for a different taste profile.
FAQs
Can I use frozen potatoes?
Yes, you can use frozen diced potatoes. Just add them directly to the beef mixture without thawing.
What can I substitute for sour cream?
If you want a different flavor, you can use Greek yogurt instead of sour cream.
Can I make this casserole ahead of time?
Absolutely! You can prepare it the night before, cover it, and keep it in the fridge until you’re ready to bake it the next day. Just add a few extra minutes to the cooking time.
Ground Beef and Potatoes Casserole
Ingredients
Main Ingredients
- 1 pound ground beef
- 4 medium russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese, divided Half for mixing, half for topping
- 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
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Peel the potatoes and dice them into small, even cubes. Chop the onion and mince the garlic cloves.
Cooking
- Heat the olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté until fragrant and softened.
- Add the ground beef to the skillet. Season with salt, black pepper, thyme, and paprika. Cook, breaking up the meat, until browned and fully cooked.
- Pour in the beef broth and stir well, letting the mixture simmer for a few minutes to meld flavors. Remove the skillet from heat.
- In a large mixing bowl, combine the diced potatoes with the beef mixture. Fold in sour cream and half of the shredded cheddar cheese until well incorporated.
- Transfer the beef and potato mixture into a baking dish, spreading it in an even layer. Sprinkle the remaining cheddar cheese on top.
- Cover the dish tightly with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and continue baking for 10 to 15 minutes, or until the cheese topping is melted and bubbling.
- Once baked, allow the casserole to rest for 10 minutes before serving for best texture.