Homestyle Ground Beef Potatoes Casserole Bake (Print Version)

Ground Beef Potatoes Casserole - A hearty, comforting dish that feels like a hug. Simple to assemble, perfect for busy weeknights or a satisfying family meal.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Hearty Foundation

01 - 1.5 lbs (680g) lean ground beef
02 - 2 lbs (900g) potatoes (Russet or Yukon Gold), peeled and thinly sliced
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, minced

→ Creamy Sauce & Flavor

05 - 1 (10.5 oz) can cream of mushroom soup (condensed)
06 - 1 cup (240ml) whole milk
07 - 1 tsp dried thyme
08 - Salt and freshly ground black pepper, to taste

→ Cheesy Topping

09 - 2 cups (220g) shredded sharp cheddar cheese, divided

→ Optional Extras

10 - 1 tbsp olive oil (if using very lean beef)
11 - A pinch of smoked paprika for garnish

# Instructions:

01 - First things first, let's get those potatoes ready! Peel your potatoes and slice them into thin, even rounds – aim for about 1/4-inch thick. This is where I always forget to salt the water, so don't be like me! Pop them into a large pot of cold, salted water, bring it to a boil, then reduce the heat and simmer for about 5-7 minutes until they're just tender-crisp. You don't want them mushy; they'll finish cooking in the oven. Drain them well and set aside. I love the smell of potatoes boiling; it's so homey.
02 - While your potatoes are doing their thing, heat a large skillet over medium-high heat. Add your ground beef and break it up with a spoon. Cook until it's nicely browned all over, about 7-10 minutes. This is where the magic starts to happen, smelling so savory! Drain off any excess fat – seriously, don't skip this, or your casserole will be greasy. Then, toss in your chopped onion and minced garlic. Sauté for another 3-5 minutes until the onion softens and the garlic becomes fragrant. Oh, and don't forget to season the beef with a good pinch of salt and pepper here, I almost did once and had to go back and mix it in. Oops!
03 - Now for the heart of our Ground Beef Potatoes Casserole! In that same skillet with the beef and onions (or a separate bowl if you prefer less mess, but I embrace the chaos), stir in the cream of mushroom soup, milk, and dried thyme. Mix it all together until it's smooth and well combined. Let it simmer gently for a couple of minutes, allowing the flavors to meld and the sauce to thicken just a touch. Taste and adjust seasonings – this is your chance to make it perfect for you! I usually add a little more pepper here.
04 - Time to assemble! Grab a 9x13 inch baking dish. Spread about half of your par-boiled potato slices in an even layer on the bottom. Next, spoon half of the beef and sauce mixture over the potatoes, spreading it out. Sprinkle about a third of your grated cheddar cheese over the beef layer. Repeat these layers: remaining potatoes, then the rest of the beef mixture, and another third of the cheese. Honestly, this part always makes me hungry with all the delicious smells!
05 - Once your layers are all nestled in the dish, cover it loosely with aluminum foil. This helps the casserole cook evenly and keeps the cheese from browning too quickly. Pop it into your preheated oven at 375°F (190°C) and bake for 25 minutes. During this time, all those wonderful flavors are really getting to know each other. I've definitely peeked too many times during this stage, just because I couldn't resist the aromas.
06 - After 25 minutes, carefully remove the foil. Now, sprinkle the remaining cheddar cheese evenly over the top of your Ground Beef Potatoes Casserole. Return it to the oven and bake uncovered for another 15-20 minutes, or until the cheese is beautifully melted, bubbly, and golden brown. The edges should be slightly crispy, and the sauce should be simmering. Let it rest for 5-10 minutes before serving – this helps the casserole set a bit and prevents it from falling apart when you scoop it out. The smell of that crispy, melted cheese is just divine!

# Notes:

01 - Don't overcook the potatoes in the first step; they should still have a little bite.
02 - Always drain the fat from the ground beef, or your casserole will be greasy and nobody wants that.
03 - Freshly grated cheese melts much better and tastes superior to pre-shredded, trust me on this one.
04 - A splash of Worcestershire sauce in the beef mixture adds a fantastic umami boost.

# Equipment Needed:

01 - Large skillet
02 - Large pot
03 - 9x13 inch baking dish

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

Back