Ground Beef and Potatoes Casserole
A comforting layered casserole made with ground beef, tender potatoes, and creamy cheese, perfect for weeknight family dinners.
Ingredients
Main Ingredients
- 1 pound ground beef
- 4 medium russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese, divided Save half for topping
- 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
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.
Cook the Meat
- Heat the olive oil in a large skillet over medium heat.
- Add 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 beef broth and stir well, letting the mixture simmer for a few minutes to meld flavors. Remove the skillet from heat.
Combine and Bake
- In a large mixing bowl, combine the diced potatoes with the beef mixture. Fold in 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.
Notes
Great on its own or pairs well with a fresh side salad or steamed vegetables. You might also enjoy it with a dollop of sour cream or a sprinkle of fresh herbs on top. This casserole can be made ahead of time and stored in the fridge for up to 24 hours before baking.