Ground Beef Potato Casserole

Ground beef potato casserole is comfort food at its very best. This is the dish I turn to on busy weeks or when I want something deeply satisfying but easy to bring together. Creamy potatoes, flavorful beef, gooey cheese, and a hint of savoriness from the mushroom soup all bake into soul-warming bites perfect for family dinners or potlucks.

I first made this casserole when my kids were small and always begged for seconds. Now it is my go-to for chilly Sundays or feeding friends after a day outside.

Ingredients

• Yukon Gold potatoes: Thin sliced for creaminess and a buttery texture Choose medium size and scrub well before slicing
• Lean ground beef: Brings hearty flavor Go for 80 to 85 percent lean for best juiciness
• Sweet yellow onion: Adds subtle sweetness and depth Look for firm bulbs with no green shoots
• Minced garlic: Lifts the savory notes Use fresh for best flavor or jarred in a pinch
• Cream of mushroom soup: Makes the sauce rich and luscious Choose a brand with minimal additives if possible
• Half and half: Balances richness and keeps the casserole moist Use whole milk as a lighter option
• Onion powder: Bumps up the background flavor Go for a freshly opened jar to avoid blandness
• Kosher salt: Enhances all the flavors I always use coarse salt for even seasoning
• Freshly cracked black pepper: Adds warm bite Always grind just before using for maximum aroma
• Colby Jack cheese: Melts smooth and tastes mild Shred fresh from a block for meltier results

Instructions

Prep the Potatoes:

Thinly slice Yukon Gold potatoes into even rounds about one eighth inch thick. Soak the slices in a big bowl of cold water to stop them from browning and to remove some starch which creates creamier layers later.

Preheat the Oven and Prepare the Dish:

Set your oven to three hundred fifty degrees Fahrenheit. Lightly grease a large nine by thirteen inch baking dish with a touch of oil or butter and set it aside.

Cook the Beef Mixture:

Take out a big skillet and add the ground beef yellow onion and garlic. Cook over medium high heat. Use a spatula or wooden spoon to break up the beef as it cooks. Sauté until the meat is brown and the onions are soft. Pour off any extra grease but leave a bit for flavor.

Whisk the Sauce:

In a mixing bowl whisk your cream of mushroom soup half and half onion powder kosher salt and freshly cracked black pepper. Keep whisking until it is completely smooth and there are no lumps.

Layer the Casserole:

Pat the potato slices dry with a clean towel. Begin layering one third of the potatoes across the bottom of the prepared dish. Add one third of the beef mixture then sprinkle on three fourths cup of shredded cheese. Spoon over one third of the creamy sauce. Repeat this layering one more time. Finish with the rest of the potatoes and beef pour all the remaining sauce over the top then add the last generous one and a half cups of cheese.

Bake the Casserole:

Cover the baking dish tightly with aluminum foil. Bake for one hour and ten minutes so the potatoes turn tender. Then take off the foil and let it bake another twenty minutes. The top should be golden and bubbling and the kitchen will smell amazing.

Rest and Serve:

When the casserole comes out let it rest for at least fifteen minutes. This helps it set up and makes it much easier to slice clean portions to serve.

My grandmother used to make a similar casserole and her secret was always to sneak in a little extra cheese for those golden edges everyone loved. The tradition of sharing casseroles at family gatherings always brings everyone back to the table.

Storage Tips

Let the casserole cool completely before wrapping the dish in foil or transferring slices to airtight containers. Store in the refrigerator for up to four days. For freezing cut individual portions and wrap tightly then thaw overnight in the fridge before reheating.

Ingredient Substitutions

Use ground turkey for a lighter meal or try ground sausage for a spicier kick. Substitute cheddar cheese or a Mexican blend for Colby Jack if you prefer stronger flavor. You can use full fat milk instead of half and half but avoid heavy cream as it can overwhelm the other ingredients.

Serving Suggestions

Serve hot with a crisp green salad or steamed green beans for a balanced meal. Add a drizzle of hot sauce or fresh herbs if you want extra flavor. This casserole makes a comforting main for gatherings or holiday brunches with the family.

Cultural and Historical Context

Potato casseroles have roots in thrifty home cooking going back generations. They became especially popular in postwar America when casseroles brought together pantry staples and fed large families. This dish is a modern twist on that classic idea combining convenience with homemade flavor.

Seasonal Adaptations

Add sliced mushrooms when they are in season for earthy depth. Try diced bell peppers in summertime for color and sweetness. Chop in cooked greens like spinach under the beef layer for extra veggies.

Success Stories

Last year I brought this casserole to a neighborhood potluck and several neighbors asked for the recipe on the spot. Another time I prepped it in advance for a busy week and my kids declared it their favorite dinner for days. The leftovers are always a welcome packed lunch.

Freezer Meal Conversion

Assemble the casserole through the layering step but do not bake. Wrap tightly in two layers of foil and freeze. To cook from frozen leave it at room temperature while the oven preheats and then bake covered for ninety minutes uncover for twenty minutes or until bubbly and hot throughout.

This hearty casserole will fill your kitchen with irresistible aromas. It is guaranteed to become a favorite comfort food you return to again and again.

Recipe FAQs

→ Can I use a different type of cheese?

Yes, feel free to substitute Colby Jack with cheddar, Monterey Jack, or a similar melty cheese for best results.

→ Do the potatoes need to be pre-cooked?

No, thinly sliced raw Yukon Gold potatoes will cook perfectly during the baking process.

→ Is it possible to make this dish ahead?

Absolutely. Assemble the casserole up to one day in advance and refrigerate until ready to bake.

→ Can I freeze leftovers?

Yes, allow the casserole to cool completely before freezing in an airtight container for up to three months.

→ Are other ground meats suitable?

Ground turkey or chicken can be used as alternatives for a lighter version, though flavor may vary slightly.