Hearty Ground Beef Potatoes Casserole: A Family Favorite (Print Version)
Ground Beef Potatoes Casserole for a comforting, easy meal. Layers of seasoned beef, tender potatoes, and cheesy goodness. Simple to make, always a hit!
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 65 Minutes minutes
Total Time: 90 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Meat, Dairy
# Ingredients:
→ Base Layers
01 -
1.5 lbs Ground Beef (80/20)
02 -
4-5 medium Russet Potatoes
→ Flavor Builders
03 -
1 large Onion, diced
04 -
4 cloves Garlic, minced
05 -
1 tsp Dried Thyme
06 -
1 cup Beef Broth
→ Creamy Goodness
07 -
1 (10.5 oz) can Cream of Mushroom Soup
→ Finishing Touches
08 -
2 cups Shredded Sharp Cheddar Cheese
09 -
Salt & Freshly Ground Black Pepper, to taste
# Instructions:
01 -
First things first, get those potatoes peeled and sliced into about 1/4-inch rounds. I usually use my mandoline for this, but watch those fingers! Seriously, I almost took off a nail once. Then, dice your onion and mince that glorious garlic. This is where I always get a little teary-eyed from the onions, but it's a necessary evil for this delicious Ground Beef Potatoes Casserole. Get your oven preheated to 375°F (190°C) and grab a 9x13 inch baking dish.
02 -
In a large skillet over medium-high heat, crumble and brown your ground beef. This step is crucial for flavor, so don't rush it! Drain off any excess fat – honestly, I used to skip this and ended up with a greasy casserole, which was not a fun discovery. Once it's nicely browned, toss in your diced onion and cook until it softens, about 5 minutes. The smell starts to get really good right about now, a promise of comfort.
03 -
Now, stir in that minced garlic and dried thyme into the beef and onion mixture. Let it cook for just about a minute until fragrant – don't burn the garlic, that's a mistake I've made too many times! Then, pour in the beef broth and bring it to a simmer. Stir in the cream of mushroom soup until everything is combined and looking gloriously creamy. Season with salt and pepper to taste; remember, you can always add more, but you can't take it away!
04 -
Time to assemble! Spread half of your sliced potatoes evenly in the bottom of your prepared baking dish. This is where I sometimes get a little messy, but it's all part of the fun, right? Spoon half of your delicious ground beef mixture over the potatoes, spreading it out as best you can. Then, sprinkle half of your shredded cheddar cheese over the beef layer. Repeat these layers with the remaining potatoes, beef mixture, and cheese.
05 -
Cover the baking dish tightly with aluminum foil. Pop it into your preheated oven and bake for about 45 minutes. This initial bake time is where those potatoes really get tender, soaking up all that savory goodness. I peek sometimes, even though I know I shouldn't, just to see the steam escaping. The kitchen will smell incredible, trust me on this one.
06 -
After 45 minutes, carefully remove the foil. Now, return the casserole to the oven and bake uncovered for another 15-20 minutes, or until the potatoes are completely tender and the cheese on top is bubbly and beautifully golden brown. That crispy, cheesy crust is the best part, honestly! Let it rest for 5-10 minutes before serving. This lets everything settle and makes for easier, less messy, serving.
# Notes:
01 -
Don't overcrowd your skillet when browning beef; it steams instead of browns, which happened to me once!
02 -
Storage advice that actually works from my kitchen trials: store in an airtight container for 3-4 days, best reheated in the oven.
03 -
Substitution I've tried that worked surprisingly well: sweet potatoes for regular ones, for a different twist.
04 -
Serving suggestion that makes this dish extra special: pair with a crisp green salad and a cozy movie night.
# Equipment Needed:
01 -
9x13 inch baking dish
02 -
Large skillet
03 -
Mandoline (optional)
# Nutrition (Per Serving):
Calories: Approx. 450-550 calories
Total Fat: Approx. 25-35g
Total Carbohydrate: Approx. 30-40g
Protein: Approx. 30-40g