Nothing says comfort like a bubbling pan of Ground Beef and Potatoes Casserole golden on top, creamy underneath, and full of familiar warmth. This dish has everything a busy cook dreams of: affordable ingredients, minimal prep, and flavors that make everyone come back for seconds. Whether it’s a chilly weeknight or a Sunday family dinner, this casserole is the kind of meal that turns simple ingredients into a cozy memory.

Why You’ll Love This Casserole

There’s something deeply satisfying about a meal that feels like home. This Ground Beef and Potatoes Casserole combines simple, affordable pantry staples into a dish that practically cooks itself once assembled.

Uses ingredients you probably already have
Family-friendly, picky-eater approved
Naturally gluten-free
Perfect for meal prep or freezing
Minimal cleanup — one skillet + one baking dish

Personal note: I started making this when my kids were in that “no green stuff” phase. Now, every time the weather cools down, it’s the first thing they ask for. There’s a nostalgic comfort in those bubbling layers — like edible warmth.

Ingredients You’ll Need

Main Components

1 pound ground beef (80–85% lean for flavor and moisture)
4 medium russet or Yukon Gold potatoes, peeled and diced (½-inch cubes)
1 medium yellow onion, finely chopped
2 cloves garlic, minced

Dairy & Cheese

1 cup shredded sharp cheddar cheese, divided
1 cup sour cream (full-fat recommended for creaminess)

Liquids & Oils

½ cup beef broth (low-sodium preferred)
1 tablespoon olive oil

Seasonings

1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
½ teaspoon paprika

Quick Substitution Tip:
No sour cream? Swap in softened cream cheese or a splash of heavy cream.
No cheddar? Try Monterey Jack or Colby for a milder flavor.

How to Make Ground Beef and Potatoes Casserole

Preheat the Oven
Set oven to 375°F (190°C). Lightly grease a medium baking dish.
Prep the Potatoes & Aromatics
Dice the peeled potatoes evenly (½-inch cubes). Chop the onion and mince the garlic — this ensures everything cooks evenly and releases maximum flavor.
Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook for 4–5 minutes until softened and fragrant.
Brown the Beef
Add ground beef to the pan. Season with salt, pepper, thyme, and paprika. Cook until fully browned, breaking up clumps. Let the spices toast slightly for depth.
Deglaze & Simmer
Pour in beef broth, scraping up browned bits from the bottom. Simmer for about 4 minutes to blend flavors.
Combine & Mix
In a large bowl, combine the beef mixture with diced potatoes. Add sour cream and half the cheese. Stir until the potatoes are well coated.
Assemble & Bake
Transfer the mixture into your baking dish. Sprinkle remaining cheese evenly on top.
- Cover with foil and bake for 30 minutes.
- Uncover and bake another 10–15 minutes, until the top is golden and bubbling.
Rest & Serve
Let it rest 10 minutes before serving — this helps it set and slice neatly.

Expert Tips & Tricks

Dice evenly: Uneven cubes = uneven doneness.
Don’t rush the browning: That’s where the deep flavor comes from.
Rest before cutting: It keeps the creamy layers intact.
Add-ins: Frozen peas, sautéed mushrooms, or diced carrots all work beautifully.

BTW: Leftovers taste even better the next day — the flavors marry overnight.

Variations & Substitutions

Healthier or Dietary Tweaks

Use ground turkey or chicken for a leaner version.
Swap Greek yogurt for sour cream for extra protein.
Try dairy-free cheese and vegan sour cream to make it plant-based.

Flavor Variations

Add chopped jalapeños or a pinch of cayenne for heat.
Mix in smoked paprika for a deeper, southern-style aroma.
Layer in spinach or kale under the beef for added greens.

Make-Ahead, Storage & Freezing

To Make Ahead: Assemble the casserole (without baking), cover tightly, and refrigerate for up to 24 hours. Bake just before serving.
To Store Leftovers: Cool completely, then refrigerate in an airtight container for up to 4 days.
To Freeze: Wrap the cooled casserole tightly in foil and freeze for up to 3 months. Thaw overnight and reheat in the oven with a splash of broth for creaminess.

Pro Tip: If you meal prep, divide portions into freezer-safe containers — they reheat perfectly for busy weeknights.

Frequently Asked Questions

Can I use red potatoes instead of russet or Yukon Gold?

Yes! Red potatoes hold their shape beautifully and add a slight sweetness.

Should I pre-cook the potatoes?

No need — as long as you dice them small and bake covered first, they’ll cook through perfectly.

How can I make it spicier?

Add crushed red pepper flakes, cayenne, or a spoonful of diced green chilies to the beef mixture.

Can I freeze leftovers?

Absolutely. Wrap tightly and freeze up to 3 months; thaw overnight before reheating.

What goes well on the side?

A crisp green salad, roasted broccoli, or even buttered corn — anything light and fresh to balance the richness.

Nutrition Information (per serving)

Nutrient	Amount
Calories	~420 kcal
Protein	26g
Carbohydrates	22g
Fat	25g
Fiber	3g
Sodium	720mg

(Values are estimates and may vary by ingredient brands.)

Every time I pull this Ground Beef and Potatoes Casserole from the oven, it brings back the comfort of home the sound of laughter at the table, the smell of cheddar melting, and that first spoonful of warmth.

If you’ve been craving something simple, satisfying, and endlessly adaptable, this casserole is your next go-to recipe. Bake it once, and it’ll become part of your family rotation just like it did for mine.

Try it tonight, and don’t forget to leave a review or tag your version online. Homemade comfort is meant to be shared.