Ground Beef and Potatoes Casserole
Warm up your kitchen and delight your family with a comforting dish that’s as satisfying as it is delicious: Ground Beef and Potatoes Casserole. This dish combines hearty ingredients into a bubbly, cheesy delight that will make any weeknight dinner feel special. It’s perfect for those chilly evenings when you need warmth and comfort in a single dish.
Why You’ll Love This Ground Beef and Potatoes Casserole:
- Flavorful: The combination of ground beef, thyme, and paprika creates a savory masterpiece that bursts with flavor in every bite.
- Easy Preparation: With a straightforward list of ingredients and simple steps, this recipe saves you time without sacrificing taste.
- Family-Friendly: This casserole is a hit with both kids and adults, making it a great way to please even the pickiest eaters.
- Great for Meal Prep: Make it ahead of time and store it in the refrigerator or freezer for quick meals throughout the week.
Ingredients Needed:
- Protein:1 pound ground beef
- Vegetables:4 medium russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- Cheese:1 cup shredded cheddar cheese, divided
- Sauce:1 cup sour cream
- 1/2 cup beef broth
- Oils and Spices:1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
Step-by-Step Instructions:
- 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.
- 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 the beef broth and stir well, letting the mixture simmer for a few minutes to meld flavors. Remove the skillet from heat.
- 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 the best texture.
Serving Suggestions for Ground Beef and Potatoes Casserole
Serve this savory casserole alongside a simple green salad or steamed vegetables for a well-rounded meal. A dollop of additional sour cream on top adds a nice touch!
Tips for Success with Ground Beef and Potatoes Casserole
- Use lean ground beef to make the dish a little lighter without sacrificing flavor.
- Don’t overcrowd the skillet when browning the beef; this allows for even cooking.
- For extra creaminess, try adding some cream cheese alongside the sour cream.
- Feel free to customize with your favorite veggies, such as bell peppers or peas, for added nutrition.
- Leftover casserole can be reheated easily and makes a delicious lunch the next day!
Variation
Swap out the cheddar cheese for mozzarella or pepper jack for a different flavor profile or add vegetables like green beans or corn for extra texture and nutrients.
FAQs
Can I make this casserole ahead of time?
Yes! You can prepare the casserole a day in advance and store it in the refrigerator until you are ready to bake it. Just add a few extra minutes to the baking time if it’s going straight from the fridge.
Can I freeze Ground Beef and Potatoes Casserole?
Absolutely! Once baked and cooled, you can freeze portions in airtight containers for up to three months. Just reheat in the oven until warmed through.
What sides pair well with this casserole?
This dish pairs wonderfully with a fresh garden salad, steamed broccoli, or some garlic bread for soaking up the delicious sauce!
Ingredients
Protein
- 1 pound ground beef Use lean ground beef for a lighter dish.
Vegetables
- 4 medium russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
Cheese
- 1 cup shredded cheddar cheese, divided Substitute with mozzarella or pepper jack for different flavor.
Sauce
- 1 cup sour cream For extra creaminess, add cream cheese.
- 1/2 cup beef broth
Oils and Spices
- 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.
Cooking
- 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 the beef broth and stir well, letting the mixture simmer for a few minutes to meld flavors. Remove the skillet from heat.
Assembly and Baking
- 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 the best texture.
