If you are looking for a hearty, comforting, and utterly satisfying meal to warm up your weeknight dinners, this Ground Beef and Potato Casserole Recipe will become your new go-to. It combines tender slices of russet potatoes layered with savory, seasoned ground beef and vegetables, all smothered in a luscious cream of mushroom and sour cream sauce. Finished with a golden layer of melted cheddar cheese and crispy French fried onions, this casserole delivers layers of flavor and texture that will have everyone asking for seconds. Whether you’re cooking for your family or prepping a potluck dish, this recipe shines as a classic crowd-pleaser that’s surprisingly simple to make yet incredibly delicious.
Ingredients You’ll Need
This Ground Beef and Potato Casserole Recipe relies on pantry staples and fresh produce that come together beautifully to create a rich, satisfying flavor profile. Each ingredient plays a crucial role in balancing taste, texture, and even a pop of color.
- 1 lb lean ground beef: The protein base, providing hearty flavor and a satisfying meaty texture.
- 1/2 cup yellow onion, diced: Adds sweetness and depth when sautéed with the beef.
- 1 green bell pepper, diced: Offers a mild, fresh crunch and a touch of color.
- 2 cloves garlic, minced: Infuses the dish with aromatic warmth and savoriness.
- 2-3 medium-sized Russet potatoes, peeled and thinly sliced: The starchy backbone of the casserole, tender and creamy when baked.
- 1 can condensed cream of mushroom soup (10.75 oz): Brings rich, savory creaminess that binds everything together.
- 1 cup sour cream: Adds tang and smooth texture to the sauce.
- 1 cup shredded cheddar cheese: Melts perfectly to create a bubbly, golden cheese crust.
- Salt and pepper, to taste: Essential seasonings that enhance all other flavors.
- French fried onions, for topping: Provides a crispy, flavorful finishing touch.
- Sliced green onions (optional, for garnish): Adds a fresh, mild pungency and color contrast.
- Chopped fresh parsley (optional, for garnish): Brightens the presentation with a burst of green and freshness.
How to Make Ground Beef and Potato Casserole Recipe
Step 1: Preheat the Oven and Prepare the Baking Dish
First things first, set your oven to 375°F (190°C). Giving your baking dish a light coating of cooking spray or butter ensures the casserole won’t stick, making serving and cleanup a breeze.
Step 2: Cook the Ground Beef and Vegetables
Next, heat a large skillet over medium heat and add your lean ground beef. Use a spatula to break it down as it browns, cooking for about 7 to 10 minutes until fully cooked through. Once browned, toss in the diced onion, green bell pepper, and minced garlic. Sauté everything together for about 5 minutes until the veggies soften and release a delightful aroma that signals flavor development.
Step 3: Prepare the Cream Sauce
In a medium bowl, whisk together the condensed cream of mushroom soup and sour cream until you achieve a smooth, creamy mixture. Season the sauce with salt and pepper to taste—this rich concoction will be the glue that melds the casserole components perfectly.
Step 4: Assemble the Casserole
Prepare your potatoes by peeling and slicing them thinly to allow even cooking. In your greased casserole dish, layer half of the potato slices, seasoning them lightly with salt and pepper. Add the remaining half as a second layer and season again. Then, spread the cooked ground beef and vegetable mixture evenly over the potatoes. Finally, pour the cream sauce over the top and gently spread it with a spatula to ensure all the layers are covered.
Step 5: Add Cheese and Bake
Sprinkle the shredded cheddar cheese evenly over the assembled casserole. Place it in the preheated oven and bake for 30 to 35 minutes. You’ll know it’s done when the potatoes are fork-tender and the cheese bubbling, turning a gorgeous golden brown that invites you to dig in.
Step 6: Add Toppings and Serve
Remove your casserole from the oven and generously sprinkle the French fried onions on top, a step that adds irresistible crunch and flavor. Pop it back in for another 5 minutes so the onions crisp up beautifully. Once out, allow the dish to cool for a few minutes before garnishing with sliced green onions or fresh parsley if you like. Now it’s ready to make the dinner table smile!
How to Serve Ground Beef and Potato Casserole Recipe
Garnishes
Simple garnishes like a handful of sliced green onions or a sprinkle of chopped fresh parsley can instantly brighten this casserole, adding a fresh bite and lovely green pops of color. The crispy French fried onions not only add texture but also bring an elevated flavor that contrasts beautifully with the creamy layers.
Side Dishes
This casserole is a complete meal by itself but pairs wonderfully with a crisp green salad dressed with a tangy vinaigrette to cut through the richness. Another excellent side is steamed or roasted seasonal vegetables such as green beans or broccoli, providing both nutrition and color variety to the plate.
Creative Ways to Present
For a family-style presentation, serve the casserole straight from the baking dish, letting everyone scoop out their portions. Alternatively, you can plate individual servings with a drizzle of sour cream or extra cheese on top for an elegant touch. If you want to impress guests, garnish with a few sprigs of fresh herbs and a side of crusty bread to soak up every delicious bite.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Ground Beef and Potato Casserole Recipe, simply cover it tightly with foil or plastic wrap and store it in the refrigerator. It will stay fresh for up to 3 days, making it perfect for quick lunches or dinners during the week.
Freezing
This casserole freezes beautifully. Assemble the dish up to the baking step, then cover it well with foil and freeze for up to 2 months. When ready to enjoy, thaw it overnight in the fridge before baking as instructed. This makes it an excellent make-ahead meal for busy days.
Reheating
To reheat leftovers, warm individual portions in the microwave or reheat the entire casserole in the oven at 350°F (175°C) covered with foil for about 20 minutes or until heated through. Removing the foil in the last few minutes will help restore the crispy top.
FAQs
Can I use a different type of potatoes for this casserole?
While Russet potatoes are ideal because of their starchy texture that becomes creamy when baked, you can substitute with Yukon Gold potatoes for a slightly buttery flavor and similar tenderness. Avoid waxy potatoes as they tend to stay firm and won’t create the same soft, comforting texture.
Is it possible to make this recipe gluten-free?
Yes! The only ingredient that may contain gluten is the condensed cream of mushroom soup and the French fried onions topping. Look for gluten-free soup varieties and substitute crispy gluten-free onions or crushed gluten-free crackers for the topping to keep it safe for gluten-sensitive diets.
Can I add other vegetables to the casserole?
Absolutely! Additional veggies like diced carrots, mushrooms, or peas would blend beautifully into this dish. Just be sure to sauté any added vegetables along with the onions and bell pepper to soften them before assembling.
How can I make this casserole spicier?
To kick up the heat, consider adding a pinch of red pepper flakes while cooking the ground beef or stir in some chopped jalapeños with the bell pepper. For a smoky touch, a little smoked paprika also pairs wonderfully with the flavors in this casserole.
Can I prepare this recipe in advance and bake later?
You can assemble the casserole a day ahead and store it covered in the refrigerator. When ready, just pop it back into the oven to bake. This makes it a fantastic solution for busy schedules or entertaining, saving precious prep time on the day of serving.
Final Thoughts
This Ground Beef and Potato Casserole Recipe is a warm hug on a plate that delivers comfort, flavor, and ease all at once. It’s the kind of dish that turns simple ingredients into a crowd-pleasing masterpiece. So go ahead, gather your ingredients, and treat yourself and your loved ones to this timeless classic. Once you try it, it’s sure to become one of your treasured favorites.
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Ground Beef and Potato Casserole Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
A comforting and hearty Ground Beef and Potato Casserole featuring layers of tender sliced potatoes, savory browned ground beef with sautéed vegetables, and a creamy mushroom sauce, all topped with melted cheddar cheese and crispy French fried onions. This baked casserole is perfect for a family dinner and serves 6.
Ingredients
Beef and Vegetable Mixture
- 1 lb lean ground beef
- 1/2 cup yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
Potatoes
- 2–3 medium-sized Russet potatoes, peeled and thinly sliced
Cream Sauce
- 1 can condensed cream of mushroom soup (10.75 oz)
- 1 cup sour cream
- Salt and pepper, to taste
Toppings
- 1 cup shredded cheddar cheese
- French fried onions, for topping
- Sliced green onions (optional, for garnish)
- Chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven and Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish using cooking spray or butter to prevent sticking.
- Cook the Ground Beef and Vegetables: In a large skillet over medium heat, cook the lean ground beef, breaking it up with a spatula until browned, about 7-10 minutes. Add the diced onion, diced green bell pepper, and minced garlic; sauté for approximately 5 minutes until the vegetables are softened and fragrant.
- Prepare the Cream Sauce: In a bowl, combine the condensed cream of mushroom soup with the sour cream. Mix until smooth. Season with salt and pepper to taste, adjusting for your preferences.
- Assemble the Casserole: Peel and thinly slice the Russet potatoes. Place half of the potato slices in an even layer at the bottom of the greased baking dish, seasoning lightly with salt and pepper. Add the remaining potato slices as a second layer, seasoning again. Evenly spoon the cooked beef and vegetable mixture over the potato layers. Pour the cream sauce over the top, spreading it evenly with a spatula.
- Add Cheese and Bake: Sprinkle the shredded cheddar cheese evenly over the casserole surface. Bake in the preheated oven for 30-35 minutes until the potatoes are tender when pierced with a fork and the cheese is bubbly and golden brown.
- Add Toppings and Serve: Remove the casserole from the oven and sprinkle French fried onions over the top. Return to the oven for an additional 5 minutes to allow the onions to crisp up. Let the casserole cool for a few minutes before serving. Garnish with sliced green onions or chopped fresh parsley if desired.
Notes
- For a lower fat version, use reduced-fat sour cream and cheese.
- Russet potatoes are preferred for their starch content which helps with casserole texture.
- Make sure to slice potatoes evenly for uniform cooking.
- French fried onions add a delightful crunch but can be omitted for a gluten-free option.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
