Ground Beef and Potatoes Casserole Recipe

If you’re anything like me, you’re always on the hunt for recipes that are easy to make, taste amazing, and don’t leave your kitchen looking like a hurricane just swept through. Well, friend, let me introduce you to my Ground Beef and Potatoes Casserole — a one-pan wonder that’s as comforting as it is simple.

This recipe has been a go-to in my house for years. It’s the kind of dish that gets everyone excited to come to the dinner table, even on the busiest weeknights. Plus, it’s a lifesaver when you’re trying to feed a hungry crowd without breaking the bank.

Let’s talk about how to make this magic happen.

Why You’ll Love This Recipe

• Simple Ingredients: You probably already have most of these ingredients in your pantry or fridge. No fancy trips to specialty stores here!
• Quick Prep: You can have everything ready to go in just 15 minutes. Seriously, it’s that easy.
• Family-Friendly: Kids and adults alike love this casserole. It’s hearty, flavorful, and perfect for picky eaters.
• Budget-Friendly: Ground beef and potatoes are affordable staples that stretch a long way.

Ingredients You’ll Need

Here’s what you’ll need to whip up this comforting casserole:

• 1 pound ground beef
• 4 medium potatoes, thinly sliced
• 1 medium onion, finely chopped
• 1 cup shredded cheddar cheese
• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken if you prefer)
• ½ cup milk
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

How to Make Ground Beef and Potatoes Casserole

Step 1: Prep Your Ingredients

First things first, preheat your oven to 375°F (190°C). While that’s heating up, go ahead and slice your potatoes, chop your onion, and gather your ingredients. Trust me, having everything ready before you start cooking makes the process so much smoother.

Step 2: Cook the Ground Beef

In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until it’s browned and crumbled. Toss in the chopped onion and cook until it’s softened. Season with garlic powder, paprika, salt, and pepper. Drain any excess grease and set the beef mixture aside.

Step 3: Layer It Up

Grab a 9×13-inch baking dish and lightly grease it. Start by spreading half of the sliced potatoes in an even layer at the bottom. Sprinkle a bit of salt and pepper over them, then add half of the ground beef mixture. Repeat the layers with the remaining potatoes and beef.

Step 4: Make the Sauce

In a small bowl, whisk together the cream of mushroom soup and milk until smooth. Pour this mixture evenly over the casserole. Use a spoon to gently spread it out so it covers everything nicely.

Step 5: Add the Cheese

Sprinkle the shredded cheddar cheese over the top. This is where the magic happens—that melty, golden cheese crust is pure heaven.

Step 6: Bake

Cover the baking dish with aluminum foil and bake in your preheated oven for 45 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the potatoes are tender and the cheese is bubbly and golden.

Pro Tips for the Best Casserole

• Use a Mandoline: If you have one, a mandoline slicer makes slicing potatoes thin and even so much easier.
• Swap the Cheese: Not a fan of cheddar? Try mozzarella, Monterey Jack, or even a blend of your favorites.
• Make It Ahead: You can assemble this casserole the night before and store it in the fridge. Just pop it in the oven when you’re ready to bake.
• Add Veggies: If you’re feeling adventurous, toss in some chopped bell peppers or frozen peas for extra color and nutrition.

Serving Suggestions

This casserole is hearty enough to stand on its own, but if you’re looking to round out the meal, here are some great side options:

• A crisp green salad with a simple vinaigrette.
• Steamed green beans or roasted broccoli.
• Warm dinner rolls to soak up all that cheesy, saucy goodness.

Storing and Reheating Leftovers

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave, or pop the whole dish back in the oven at 350°F until warmed through.

This casserole also freezes beautifully. Just wrap it tightly in plastic wrap and aluminum foil before freezing. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat as needed.

Why This Recipe Works Every Time

I’ve made this casserole so many times, I could probably do it with my eyes closed. What I love most is how forgiving it is. Don’t have cream of mushroom soup? Swap it for cream of chicken. Want to use sweet potatoes instead of regular ones? Go for it. This recipe is as flexible as it is foolproof.

There’s something about the combination of savory ground beef, tender potatoes, and creamy, cheesy goodness that just hits the spot every single time. It’s comfort food at its finest, and I know your family is going to love it as much as mine does.

So, what are you waiting for? Go grab those ingredients and give this Ground Beef and Potatoes Casserole a try. Trust me, it’s about to become a regular in your recipe rotation. Enjoy!