BEST Cheesy Ground Beef Potato Casserole
This Cheesy Ground Beef Potato Casserole is the ultimate comfort food, combining savory ground beef, tender potatoes, and a generous blanket of melted cheese. Simple enough for a weeknight meal, it's guaranteed to become a family favorite and a satisfying dish for any occasion.
Equipment
- Large pot
- Colander
- Large skillet
- Spoon
- 9x13 inch baking dish
- Aluminum foil
- Oven
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1.5 pounds lean ground beef 80/20 or 90/10
- 5 medium potatoes, peeled and diced Russet or Yukon Gold
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese sharp or mild
- ½ cup milk
- ½ cup sour cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika optional
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and dice the potatoes into roughly 1/2-inch cubes.
- Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for about 8-10 minutes, or until they are slightly tender but not mushy. Drain well.
- While the potatoes are cooking, heat the olive oil in a large skillet over medium heat.
- Add the ground beef and cook, breaking it up with a spoon, until it's browned all over. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet and cook for another 3-5 minutes, or until the onion is softened and translucent.
- In the skillet with the ground beef and onion mixture, stir in the cream of mushroom soup, milk, sour cream, garlic powder, onion powder, salt, pepper, and paprika (if using).
- Mix everything together until well combined and heated through.
- Lightly grease a 9x13 inch baking dish.
- Spread half of the cooked potatoes evenly in the bottom of the dish.
- Top with half of the ground beef mixture, making sure to spread it evenly.
- Sprinkle with half of the shredded cheddar cheese.
- Repeat layers: remaining potatoes, ground beef mixture, and cheddar cheese.
- Cover the baking dish with aluminum foil.
- Bake for 20 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the casserole rest for 5-10 minutes before serving.
Notes
Don't overcook the potatoes when parboiling. Drain the potatoes and ground beef thoroughly to prevent a soggy casserole. You can substitute cream of mushroom soup with cream of celery or cream of chicken soup. For a spicier kick, add a can of diced tomatoes and green chilies. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or bake the entire casserole in a preheated oven at 350°F (175°C) until heated through. Sprinkle some crushed crackers or French-fried onions on top of the casserole before baking for added crunch. Bacon bits can also be added before serving.