Warm, cheesy, and comfortingly simple, this Ground Beef and Potatoes Casserole is the kind of meal that eats like a hug. It’s an all-in-one bake that combines browned seasoned beef, tender cubed russets, a creamy cheddar-sour cream mix, and a golden melted top—perfect for weeknights, potlucks, or a no-fuss family dinner. If you want the legal small print about site content while you try variations, see the recipe terms and conditions for this site.
Why you’ll love this dish
This casserole hits a lot of home-cooking sweet spots: inexpensive pantry-friendly ingredients, minimal hands-on time, and a hearty, familiar flavor everyone recognizes. The recipe uses 80/20 ground beef for richness, but you can swap leaner meat if you prefer less grease. Cubed russets bake through in about 40–45 minutes when cut to 1/2-inch pieces, giving you tender potato bites without pre-boiling. It’s kid-approved, easy to scale up for guests, and forgiving if you want to add vegetables or change the cheese.
“A weeknight lifesaver—rich, cheesy, and sticks to the ribs. Great leftovers, too.” — a typical home-cooker reaction
The cooking process explained
Before you start, understand the flow: you’ll brown aromatics and beef on the stove, deglaze with a little beef broth, then mix raw diced potatoes with the meat, sour cream, and half the cheese. Everything goes into a greased baking dish, covered for most of the bake to let the potatoes steam and soften, then uncovered to melt and brown the cheese. Total active time is about 20–25 minutes; oven time is 40–45 minutes plus a 10-minute rest.
What you’ll need
- 1 pound ground beef (80/20 recommended for flavor; 90/10 if you want leaner)
- 4 medium russet potatoes, peeled and diced into ~1/2-inch cubes (about 4–5 cups)
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 cup shredded cheddar cheese, divided (sharp cheddar for more flavor)
- 1 cup sour cream (Greek yogurt can substitute for tang and protein)
- 1/2 cup beef broth (low-sodium if watching salt)
- 1 tablespoon olive oil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
Ingredient notes:
- If you prefer less dairy, use 1/2 cup sour cream + 1/2 cup low-fat milk. For a gluten-free dish, confirm your broth is GF.
- Swap russets for Yukon Golds for a creamier texture, or try sweet potatoes for a sweeter, autumn twist.
Step-by-step instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch or equivalent baking dish.
- Peel and dice the potatoes into even 1/2-inch cubes. Chop the onion and mince the garlic.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and garlic. Sauté for 3–4 minutes until fragrant and softened.
- Add the ground beef to the skillet. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1/2 teaspoon paprika. Break the meat into small pieces and cook 6–8 minutes until browned and cooked through.
- If there’s excess fat and you used 80/20, spoon off most of it or tilt the pan and drain a little—too much fat can make the casserole greasy. Pour in 1/2 cup beef broth and simmer 2–3 minutes to pick up browned bits and concentrate flavor.
- In a large mixing bowl, combine the diced potatoes with the cooked beef mixture. Fold in 1 cup sour cream and half of the shredded cheddar (about 1/2 cup), mixing until evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining cheddar over the top.
- Cover the dish tightly with foil and bake for 30 minutes at 375°F (190°C).
- Remove the foil and bake an additional 10–15 minutes, until the cheese is melted and the potato cubes are fork-tender. If the top isn’t nicely browned, switch to broil for 1–2 minutes—watch closely to avoid burning.
- Let the casserole rest for 10 minutes before serving to set up and make it easier to portion.
Best ways to enjoy it
This casserole stands on its own but pairs well with a crisp green salad or steamed green beans to cut the richness. For a fuller meal, serve with buttery dinner rolls and a tangy pickle or quick slaw. For plating, spoon a generous portion into a shallow bowl and top with chopped fresh parsley, chives, or a drizzle of hot sauce for contrast.
Storage and reheating tips
Cool leftovers to room temperature (no more than two hours at room temp) and store in an airtight container in the refrigerator for up to 3–4 days. To freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating methods:
- Oven: Preheat to 350°F (175°C). Cover with foil and reheat 20–25 minutes, or until warmed through.
- Microwave: Reheat single portions for 1–2 minutes, stirring halfway to distribute heat.
- Stovetop: Reheat on low in a covered skillet with a splash of broth to prevent sticking.
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Helpful cooking tips
- Cut potatoes uniformly to ensure even baking; 1/2-inch is the target size here.
- If you’re short on time, parboil the diced potatoes 5 minutes, drain, then mix with the beef to reduce bake time by 10–15 minutes.
- Use sharp cheddar for stronger flavor; mild cheddar for a creamier, less assertive top.
- Don’t skip the 10-minute rest—hot dairy firms up and makes serving neater.
- For less grease on the finished dish, drain excess fat after browning the beef or blot the meat with a paper towel before mixing.
Creative twists
- Mexican-style: Stir in 1–2 tablespoons taco seasoning instead of thyme and paprika. Top with pepper jack, and garnish with cilantro, salsa, and avocado.
- Mediterranean: Use lamb or beef-lamb mix, add oregano and a tablespoon of tomato paste to the meat, top with feta instead of cheddar.
- Vegetarian swap: Replace beef with cooked lentils or crumbled firm tofu sautéed with the same spices; use vegetable broth.
- Breakfast version: Crack eggs into the top during the last 12 minutes of baking for a hearty brunch casserole.
Common questions
Q: Can I use frozen diced potatoes?
A: You can, but thaw and pat them dry before mixing to avoid excess water in the casserole. Baking time may vary; check tenderness after the covered bake.
Q: Do the potatoes cook thoroughly when added raw?
A: Yes—cut into 1/2-inch cubes and covered baking for 30 minutes steams and softens them, with the final uncovered bake finishing the job. If cubes are larger, parboil or increase covered time.
Q: What internal temperature should the beef reach?
A: Ground beef should reach 160°F (71°C) during browning for food safety. The casserole will be fully cooked once the potatoes are tender and the dish is hot throughout.
Q: Can I make this ahead?
A: Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the covered baking time if baking straight from chilled.
Q: Is it freezer-friendly?
A: Yes—freeze in portions or the whole dish for up to 3 months. Thaw overnight in the fridge, then bake or reheat until hot and bubbling.
Enjoy the comforting ease of this Ground Beef and Potatoes Casserole—simple to make, flexible to adapt, and reliably satisfying.