Ground Beef Potato Casserole

There is nothing cozier than digging into a bubbling ground beef potato casserole loaded with layers of tender potatoes juicy beef and plenty of cheese. This dish is that classic American comfort food perfect when your family needs something hearty warming and totally satisfying at the end of the day.

This is always a hit at my house especially for Sunday dinners. The first time I brought it to a neighborhood potluck everyone asked for seconds and the recipe.

Ingredients

• Yukon gold potatoes: Choose potatoes that are firm and smooth for best texture leaving the skin on can add extra nutrients and flavor
• Lean ground beef: Go for fresh beef with bright color and little excess moisture this ensures your casserole is not greasy
• Sweet yellow onion: Sweet onions mellow out during baking and offer a subtle background flavor pick onions with tight dry skins
• Minced garlic: Fresh garlic brings out savory notes slice or mince just before cooking for best aroma
• Cream of mushroom soup: Use a good quality condensed soup for the creamiest texture and rich mushroom flavor
• Half and half: This helps the casserole stay creamy and balances the richness of the meats and potatoes
• Onion powder: Adds a gentle onion warmth that works well with fresh onions too make sure your onion powder is fresh for more kick
• Kosher salt: Use a generous pinch as potatoes really soak it up taste your salt before using
• Fresh cracked black pepper: Freshly cracked pepper wakes up all the flavors in this rich casserole
• Colby jack cheese: Use freshly shredded cheese instead of pre-shredded for the best melt and flavor choose cheese with a milky aroma and rich color

Step-by-Step Instructions

Prepare the Potatoes:

Slice potatoes into thin rounds about one eighth inch thick and place them straight into water to stop browning you want uniform slices so the casserole cooks evenly

Brown the Beef and Aromatics:

In a large saucepan or Dutch oven cook the ground beef onions and garlic over medium high heat breaking up the beef as you go stir often until the beef is fully browned and the onions are soft drain off any excess fat

Mix Up the Creamy Sauce:

In a mixing bowl whisk together the cream of mushroom soup half and half onion powder salt and pepper until totally smooth this makes the luscious sauce that holds the layers together

Assemble the Layers:

Begin with a layer of potatoes at the base of your prepared 9 by 13 baking dish add a generous scoop of the beef mixture then a layer of shredded cheese drizzle on some of the sauce repeat these layers ensuring you finish with cheese on top

Bake the Casserole:

Cover the casserole tightly with foil and bake in a preheated three hundred fifty degree oven for seventy minutes then remove the foil and let it bake uncovered for an additional twenty minutes until the top is bubbly and golden

Rest and Serve:

Once baked set the casserole aside to rest about fifteen minutes this helps set the layers and makes cutting easier serve warm

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My favorite part is the crust of melted cheese on top of the casserole because it reminds me of my mom’s homemade bakes on cold nights. Nothing brings my family together faster at the table than that first scoop of beefy cheesy potatoes straight from the oven.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to four days. Reheat gently in the oven with a bit of foil to preserve the creamy texture or microwave individual portions for quick lunches. For longer storage freeze portions in freezer safe containers up to two months thaw overnight in the fridge before reheating.

Swapping Ingredients

Feel free to swap Yukon gold potatoes for red potatoes or russets if you have them on hand. Ground turkey or chicken also work for a lighter version. If Colby jack is not available try cheddar or even mozzarella for a gooey finish. For a mushroom free sauce use cream of chicken or celery soup.

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How to Serve

This casserole is delicious on its own but a fresh green salad or steamed broccoli makes for a balanced meal. For extra richness top with a dollop of sour cream or chopped chives. Leftovers can even be packed into thermos containers for hearty lunches on the go.

Comfort Food Roots

Hamburger potato casseroles have a proud place in the history of American home cooking especially in the Midwest and South. They are rooted in a tradition of stretching ingredients to feed big families using pantry basics and turning everyday items into something special and memorable.

Recipe FAQs

→ Can I use a different cheese besides Colby jack?

Yes, cheddar, Monterey jack, or a blend all melt well and give the dish great flavor. Choose your favorite cheese or what you have on hand.

→ How thin should I slice the potatoes?

For best results, slice the potatoes into ⅛-inch rounds so they cook through evenly and create tender layers.

→ Can I assemble the casserole in advance?

Absolutely! Build the casserole in your baking dish, cover, and refrigerate. Bake when ready, adding a little extra time if chilled.

→ Is peeling the potatoes necessary?

It’s a matter of preference. Keeping the peels adds texture and nutrients, but you may peel them for a smoother bite.

→ What’s the best method for even baking?

Cover tightly with foil for the first hour and ten minutes, then bake uncovered for browning. Let it rest before slicing.