Why Make This Recipe
Ground Beef and Potatoes Casserole is a comforting dish that brings warmth and satisfaction to any dinner table. It combines juicy ground beef, tender potatoes, and creamy cheese in a straightforward way, making it a perfect meal for families. This recipe is not only easy to prepare but also fills hearty appetites, making it a go-to option for busy nights or gatherings.
How to Make Ground Beef and Potatoes Casserole
Ingredients:
- 1 pound ground beef
- 4 medium russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 cup shredded cheddar cheese, divided
- 1 cup sour cream
- 1/2 cup beef broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
Directions:
- Preheat the oven to 375°F (190°C).
- Peel the potatoes and dice them into small, even cubes. Chop the onion and mince the garlic cloves.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic; sauté until fragrant and softened.
- Add the ground beef to the skillet. Season with salt, black pepper, thyme, and paprika. Cook, breaking up the meat, until browned and fully cooked.
- Pour in the beef broth and stir well, letting the mixture simmer for a few minutes to meld flavors. Remove the skillet from heat.
- In a large mixing bowl, combine the diced potatoes with the beef mixture. Fold in the sour cream and half of the shredded cheddar cheese until well incorporated.
- Transfer the beef and potato mixture into a baking dish, spreading it in an even layer. Sprinkle the remaining cheddar cheese on top.
- Cover the dish tightly with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and continue baking for 10 to 15 minutes, or until the cheese topping is melted and bubbling.
- Once baked, allow the casserole to rest for 10 minutes before serving for best texture.
How to Serve Ground Beef and Potatoes Casserole
Serve this delicious casserole hot from the oven. It pairs beautifully with a side salad or some steamed veggies for a balanced meal. You can also serve it with crusty bread to soak up any extra sauce.
How to Store Ground Beef and Potatoes Casserole
Leftover casserole can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply pop it in the oven or microwave until warmed through. You can also freeze the casserole before baking, wrapping it tightly in plastic wrap and aluminum foil for up to three months.
Tips to Make Ground Beef and Potatoes Casserole
- For extra flavor, consider adding your favorite herbs or spices to the beef mixture.
- You can use other types of cheese, like mozzarella or Monterey Jack, for different flavors.
- If you like a little crunch, add some breadcrumbs on top before the final bake.
Variation
You can make this casserole with ground turkey or chicken for a lighter option. Additionally, adding vegetables like peas or corn can enhance the dish’s nutrition and flavor.
FAQs
1. Can I use frozen potatoes?
Yes, you can use frozen diced potatoes. Just make sure to adjust the cooking time as they may need a bit longer to cook through.
2. What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt or cream cheese for a similar tangy flavor.
3. Is this casserole good for meal prep?
Absolutely! This casserole is perfect for meal prep as it keeps well in the fridge and reheats nicely for quick lunches or dinners.
Ground Beef and Potatoes Casserole
Ingredients
Meat Base
- 1 pound ground beef
Vegetables
- 4 medium russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
Dairy
- 1 cup shredded cheddar cheese, divided
- 1 cup sour cream
Liquids
- 1/2 cup beef broth
- 1 tablespoon olive oil
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Peel the potatoes and dice them into small, even cubes. Chop the onion and mince the garlic cloves.
Cooking
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic; sauté until fragrant and softened.
- Add the ground beef to the skillet. Season with salt, black pepper, thyme, and paprika. Cook, breaking up the meat, until browned and fully cooked.
- Pour in the beef broth and stir well, letting the mixture simmer for a few minutes to meld flavors. Remove the skillet from heat.
Assembly
- In a large mixing bowl, combine the diced potatoes with the beef mixture. Fold in the sour cream and half of the shredded cheddar cheese until well incorporated.
- Transfer the beef and potato mixture into a baking dish, spreading it in an even layer. Sprinkle the remaining cheddar cheese on top.
Baking
- Cover the dish tightly with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and continue baking for 10 to 15 minutes, or until the cheese topping is melted and bubbling.
Serving
- Once baked, allow the casserole to rest for 10 minutes before serving for best texture.