Ground beef and potato casserole might not look fancy but it warms you up better than anything on a chilly night. The mix of ground beef, sliced potatoes and creamy sauce is easy to throw in one dish and it taste great for almost everyone.
Casserole dishes go way back to Europe when people started cooking all their ingredients together slow and low in a covered pot because it made dinner easier and the flavor got better. Over time they added their own ingredients and now we got this ground beef and potato version that is cheap but filling so many families love it when money is tight.
These baked one-dish meals are great for parties or family dinners cause they feed a bunch of people and you dont need lots of pans. Also you can swap stuff in and out based on what you have in the fridge. In this guide we will cover everything about making and changing up ground beef and potato casserole from the basics to tips, so even if cooking isnt your thing you can nail this dish.
What is Ground Beef and Potato Casserole?
This casserole is basically ground beef, taters and a creamy sauce all baked together in one big dish. The slow cooking in the oven lets the flavors mix and makes the potatoes soft and the beef juicy.
Most casseroles have a protein, some veggies, a sauce and a topping like cheese or crumbs. Here the beef’s savory taste goes perfect with the tender potatoes and melty cheese on top.
It fills you up and gives you protein from the meat, carbs from the potatoes and a bit of calcium from the cheese. Not bad for a simple comfort food that wont break the bank.
Ingredients for Ground Beef and Potato Casserole
To whip up this cheap and yummy casserole you need few things:
- Potatoes: Russet or Yukon Gold work best but you can use other potatos too.
- Ground beef: The main protein; pick lean or regular, its up to you.
- Onions: Dice them small so they cook fast and blend with the meat.
- Cream of mushroom soup: Gives creaminess. You can swap in cream of chicken or make your own white sauce.
- Cheese: Shredded cheddar or mozzarella is great for that gooey top.
- Seasonings: Salt, pepper n garlic powder, dont skip em or it will taste bland.
If you want you can also add:
- Vegetables: Carrots, peas or bell peppers for more color and vitamins.
- Toppings: Bread crumbs for a crunch or fresh herbs for smell.
Just try to pick fresh potatoes that are firm and good quality beef so the casserole comes out tasty.
Directions: How to Make Ground Beef and Potato Casserole
Follow these steps and you’ll have a great casserole every time.
Preparation Steps
- Prep the veg: Peel and slice the potatoes into thin rounds so they cook evenly. Chop the onions fine.
- Cook the beef: Heat a skillet over medium. Brown the ground beef, breaking it up. Drain fat then toss in onions until soft.
Casserole Assembly
Now put it all together:
- In a big bowl mix potato slices, soup, garlic powder, salt and pepper until potatoes are coated.
- Grease a baking dish. Layer half the potato mix on bottom, then add the beef and onions, then top with the rest of the potatoes.
- Sprinkle cheese all over the top.
Baking Instructions
Last part:
- Preheat oven to 350°F (175°C).
- Cover dish with foil so it dont dry out. Bake 45 minutes.
- Take off foil and bake another 15 minutes or until cheese is melty and golden.
Tips for Perfecting Your Casserole
Some tricks I learned from messing around in the kitchen:
- Browning beef: Dont skip it or your casserole will taste kinda raw.
- Steam hard veggies: If you add carrots or broccoli, steam them a bit first so they get soft enough.
- Watch your oven: Every oven is different, so check on it so the top dont burn.
- Make ahead: You can assemble it the night before, cover and keep in fridge. Bake when you’re ready.
- Storage: Save leftovers in an airtight box in the fridge for up to 4 days. Reheat in oven at 350°F until hot.
Variations of Ground Beef and Potato Casserole
This dish is super flexible, try these twists:
- Vegetarian: Swap beef for lentils, mushrooms or crumbled tofu.
- Southwest: Add corn, black beans, diced tomatoes and chili powder for a spicy vibe.
- Italian: Use marinara instead of mushroom soup, add Italian seasoning and olives.
- Low-carb: Swap potatoes for cauliflower florets (steam them first).
Health Considerations
This is comfort food so keep these in mind:
- Nutrition: Beef gives protein and iron, potatoes give carbs and vitamins. Cheese adds calcium but also fat.
- Health tweaks: Use lean beef, low-fat cheese and low-sodium soup to cut calories.
- Allergies: Swap out dairy with plant-based milk or cheese, use gluten-free soup if needed.
FAQ Section: Common Questions About Ground Beef and Potato Casserole
Quick answers to usual questions:
- Sub for cream of mushroom soup? Try cream of chicken soup, homemade white sauce or a dairy-free alternative.
- Make ahead? Yes, you can assemble it and refrigerate until you’re ready to bake.
- Storing leftovers? Airtight container in fridge for up to 4 days, or freeze portions for 3 months.
- Good sides? A green salad or steamed veggies go nice with its richness.
- Can I freeze it? Totally—cool it first, wrap it tight and freeze. Reheat in oven when you want it.
Conclusion
Ground beef and potato casserole is a simple, filling meal thats easy to change up and hard to mess up. Whether you keep it classic or try a new version, it will always bring comfort to the table. Give it a shot and see how it goes—you might just find your new favorite dinner.
ground beef and potato casserole
Equipment
- 1 large skillet
- 1 large casserole dish (9x13 inch)
- 1 cutting board
- 1 mixing bowl
- 1 set measuring cups and spoons
- 1 aluminum foil
Ingredients
- 1 pound ground beef
- 4 medium potatoes, peeled and sliced thin About 2 pounds total.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- optional fresh parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent (about 5 minutes).
- Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula. Season with salt, pepper, and paprika. Drain excess fat if necessary.
- In a mixing bowl, combine the cream of mushroom soup and milk. Stir until smooth.
- In a large casserole dish, layer half of the sliced potatoes at the bottom. Spread half of the ground beef mixture over the potatoes, followed by half of the soup mixture. Sprinkle with ⅓ cup of cheese.
- Repeat the layers with the remaining potatoes, ground beef mixture, soup mixture, and top with the remaining cheese.
- Cover the casserole dish with aluminum foil and bake for 40 minutes in the preheated oven.
- After 40 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the potatoes are fork-tender.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
