This cheesy ground beef and potato casserole is comfort food at its best! With juicy beef, tender potatoes, and lots of gooey cheese, it’s a hug in a dish.
It’s super easy to make—just layer everything and bake! I always look forward to leftovers; they seem to taste even better the next day. Yum! 🥔🧀
Key Ingredients & Substitutions
Ground Beef: I love using 80/20 ground beef for this casserole. It adds flavor without being too greasy. If you’re leaning towards leaner options, turkey or chicken can work, but you’ll miss some of that beefy richness.
Potatoes: Russet potatoes are great as they become tender and fluffy when baked. You can swap them with Yukon Gold for a creamier texture, or even use sweet potatoes for a different taste.
Cheese: Cheddar is a classic choice, giving that sharp flavor. If you’re looking for something different, try using Pepper Jack for a kick or mozzarella for ultimate creaminess.
Soup: Cream of mushroom soup adds that nice creaminess. If you’re avoiding mushrooms, cream of chicken is a good alternative. For a homemade version, blend some cooked mushrooms, cream, and chicken broth.
How Do You Layer the Casserole for Best Results?
Layering is key to creating a delicious casserole! It helps each ingredient complement the others. Here are some helpful tips:
- Start with potatoes to create a base that absorbs flavors.
- Ensure even layering; this makes cooking time uniform.
- Don’t skimp on cheese between layers for that gooey goodness!
- Cover tightly with foil initially to keep moisture in, then uncover for a bubbly finish.
Following this method ensures that each bite is filled with tasty layers of beef, potatoes, and cheese!
Cheesy Ground Beef and Potato Casserole
Ingredients:
- 1 lb ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 large potatoes, peeled and thinly sliced
- 2 cups shredded cheddar cheese (divided)
- 1 cup shredded mozzarella cheese (optional for extra cheesiness)
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon Worcestershire sauce (optional)
- 2 tablespoons olive oil or butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
The total time for this delicious casserole is about 1 hour and 15 minutes. You’ll need around 15 minutes for prep and then about 60 minutes in the oven—45 minutes covered and 15 minutes uncovered. After cooking, it’s best to let it rest for 5-10 minutes before serving.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While that’s warming up, grab a 9-inch baking dish or an oven-safe skillet and grease it lightly with butter or cooking spray. This will help prevent sticking and make cleanup easier!
2. Sauté the Aromatics:
In a large skillet over medium heat, add olive oil or butter. Once melted, add the finely chopped onions and minced garlic. Sauté them for about 3-4 minutes until the onions become translucent and fragrant. This will add a lovely depth of flavor to your casserole!
3. Brown the Ground Beef:
Now, add the ground beef to the skillet. Use a spatula to break it up as it cooks. Make sure it’s browned through, which usually takes about 6-8 minutes. As it cooks, season it with salt, pepper, paprika, and Worcestershire sauce, if you’re using it. Once it’s done, drain any excess fat and remove the skillet from the heat.
4. Prepare the Soup Mixture:
In a mixing bowl, combine the cream of mushroom (or chicken) soup with the milk. Stir it until smooth. This will be the creamy glue that holds all your layers together!
5. Start Layering!
Layering is where the magic happens! Begin by placing half of the thinly sliced potatoes evenly at the bottom of your baking dish. Then, grab half of the cooked ground beef mixture and spread it over the potatoes. Next, pour half of the soup mixture over the beef, making sure it’s well distributed. Finally, sprinkle 1 cup of shredded cheddar cheese on top. If you want to add mozzarella for extra cheesiness, feel free to toss that in too!
6. Repeat the Layers:
Now, you’ll repeat the layering process with the remaining ingredients. Place the rest of the potatoes, followed by the rest of the beef, the remaining soup mixture, and finally, top with the last cup of cheddar and more mozzarella if you like.
7. Bake the Casserole:
Cover the casserole tightly with aluminum foil—this helps steam the potatoes and cook everything through. Bake it in the oven for 45 minutes. After that, remove the foil and bake it uncovered for an additional 15 minutes. You want the cheese to be melted and bubbly, and the potatoes should be tender when you poke them with a fork.
8. Let It Rest & Serve:
Once out of the oven, allow the casserole to rest for about 5-10 minutes. This helps it set and makes it easier to serve. Before serving, sprinkle some freshly chopped parsley on top for a nice touch of color!
Enjoy this rich and cheesy ground beef and potato casserole! It’s perfect for family dinners and reheats wonderfully for leftovers. 🥔🧀
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can use frozen ground beef, but make sure to thaw it completely before cooking. You can thaw it overnight in the fridge or use the microwave if you’re in a hurry. Just ensure it’s fully cooked before layering it in the casserole!
What Can I Substitute for the Cream of Mushroom Soup?
If you’re not fond of cream of mushroom soup, feel free to use cream of chicken soup instead! Alternatively, you can make a homemade version by mixing equal parts of cream, chicken broth, and sautéed mushrooms until smooth.
How Do I Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave it until warmed through, or pop it back in the oven for a few minutes until hot and bubbly.
Can I Make This Casserole Ahead of Time?
Absolutely! You can assemble the casserole a day in advance and keep it covered in the fridge until you’re ready to bake it. Just add a few extra minutes to the baking time if you’re cooking it straight from the fridge.
