Description
How to make a savory cheesy ground beef and potato casserole with tender potatoes that is an easy one-pan meal for busy nights.
Ingredients
- Main Components:
- 1.5 lbs lean ground beef
- 2 lbs Russet or Yukon Gold potatoes, peeled and thinly sliced
- 2 cups sharp cheddar cheese, shredded
- Aromatics & Liquids:
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 tablespoon Worcestershire sauce
- Seasonings:
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon smoked paprika
- Garnish:
- 1/4 cup fresh parsley, chopped
Instructions
- Brown Beef & Aromatics: In a large skillet, brown the lean ground beef, then drain any excess fat. Add the diced yellow onion and minced garlic, cooking until softened and fragrant. This creates the savory base for your Cheesy Ground Beef & Potato Casserole.
- Whisk Creamy Sauce: In a medium bowl, whisk together the beef broth, cream of mushroom soup, whole milk, sour cream, and Worcestershire sauce. Stir in salt, pepper, and smoked paprika until the mixture is smoothly emulsified. This forms your rich, creamy sauce.
- Combine Beef & Sauce: Pour the prepared creamy sauce directly into the skillet with the browned beef, onion, and garlic. Stir everything thoroughly to ensure the beef mixture is well coated. This step infuses every bite with delicious, comforting flavor.
- Layer Casserole: Arrange half of the thinly sliced potatoes in the bottom of a 9×13 inch baking dish. Spoon half of the beef and sauce mixture over the potatoes, then sprinkle with a cup of shredded sharp cheddar. Repeat these layers once more.
- Bake Casserole: Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 30 minutes. Remove the foil, then continue baking for another 10-15 minutes until the potatoes are tender and the cheese is bubbly and golden.
- Rest & Garnish: Let the Cheesy Ground Beef & Potato Casserole rest for 5-10 minutes after baking. Garnish generously with fresh chopped parsley before serving. This allows the flavors to meld beautifully and makes for easier slicing.
Notes
Ensure potatoes are thinly and evenly sliced to prevent undercooked, hard pieces in your casserole.
Store leftover casserole in an airtight container in the refrigerator for 3-4 days; check for off smells before reheating.
Monterey Jack, Colby, or a mix of good melting cheeses can substitute sharp cheddar for variety.
Serve warm, directly from the baking dish, alongside a crisp green salad or steamed green beans for balance.
Prep components a day ahead: brown beef and slice potatoes, storing separately; assemble just before baking.
Toast smoked paprika briefly with the beef to deepen its flavor and add aromatic complexity to the dish.
**Allergy Information:** Dairy, Gluten, Fish