Homemade Ground Beef and Potato Casserole

Finding a comforting dinner recipe that doesn’t break the bank or require a million ingredients can feel impossible sometimes. We’ve all been there—staring into the fridge wondering how to turn basic staples into something the whole family will actually eat, especially on those nights when you’re too tired to think creatively.

That’s where this ground beef and potato casserole comes in clutch. It’s the kind of hearty, satisfying meal that comes together with ingredients you probably already have in your pantry, and it’s forgiving enough that you can adjust it based on what’s available. Plus, it bakes in one dish, which means less cleanup and more time to relax after dinner.

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What Kind of Ground Beef Should I Use?

For this casserole, you’ll want to pick ground beef with a fat content that balances flavor and texture. I typically go with 80/20 or 85/15 ground beef, which gives you enough fat to keep things juicy and flavorful without leaving your casserole swimming in grease. If you prefer leaner meat like 90/10, that works too, though you might want to drain less of the fat after browning to keep moisture in the dish. Ground chuck is usually your best bet at the grocery store since it has good marbling and won’t dry out during baking.

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Options for Substitutions

This casserole is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Ground beef: Ground turkey or ground chicken work well here if you want a leaner option. You can also use ground pork or Italian sausage for a different flavor profile. Just adjust the seasoning slightly since sausage already has spices in it.
• Potatoes: Any potato variety works – russets, Yukon golds, or red potatoes are all fine. You can even use sweet potatoes if you want a slightly sweeter take on the dish.
• Cheddar cheese: Feel free to swap this with mozzarella, Monterey Jack, Colby, or a Mexican cheese blend. Any good melting cheese will do the job.
• Beef broth: Chicken broth or vegetable broth can step in if that’s what you have. If using chicken broth, you might want to add a bit more bouillon powder to keep that rich, savory taste.
• Milk: Whole milk is best, but 2% works too. You can also use half-and-half for a creamier sauce, or unsweetened almond milk if you need a dairy-free option.
• Butter: Olive oil or vegetable oil can replace butter in a pinch, though butter does add nice flavor to the dish.

Watch Out for These Mistakes While Baking

The biggest mistake when making this casserole is slicing your potatoes too thick, which means they won’t cook through in time – aim for slices about 1/8 inch thick, and a mandoline slicer makes this job much easier and more consistent.

Another common error is skipping the step of draining excess fat from the ground beef, which can leave your casserole greasy and unappetizing, so take a minute to drain it well before adding the flour.

Don’t forget to check that your potatoes are actually fork-tender before removing the foil – if they’re still firm after 45 minutes, keep the casserole covered and bake for another 10-15 minutes.

For extra insurance against undercooked potatoes, you can parboil the sliced potatoes for 3-4 minutes before layering them in the dish, which guarantees they’ll be perfectly tender.

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What to Serve With Ground Beef and Potato Casserole?

This casserole is pretty hearty on its own, so I like to keep the sides simple and fresh to balance out the richness. A crisp green salad with a tangy vinaigrette is my go-to since it cuts through all that cheesy goodness, or you could do steamed green beans or roasted broccoli on the side. If you want to add some crunch, garlic bread or dinner rolls are perfect for soaking up any extra sauce from the casserole. Sometimes I’ll throw together a quick cucumber and tomato salad with a little olive oil and lemon juice, which adds a nice refreshing element to the meal.

Storage Instructions

Store: This casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or transfer it to an airtight container once it’s cooled down. It actually tastes even better the next day after all those flavors have had time to hang out together!

Freeze: You can freeze this casserole for up to 3 months, which makes it perfect for meal prep. Let it cool completely, then wrap it tightly in plastic wrap and foil, or portion it out into freezer-safe containers. I like to freeze individual servings so I can grab just what I need for a quick dinner.

Reheat: To warm it up, cover with foil and bake at 350°F for about 20-25 minutes if it’s from the fridge, or 45 minutes if frozen. You can also microwave individual portions for 2-3 minutes, stirring halfway through to heat it evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2450
• Protein: 110-125 g
• Fat: 115-130 g
• Carbohydrates: 170-195 g

Ingredients

For the beef mixture:

• 2.5 tbsp butter
• 1 large onion (finely chopped)
• 3 garlic cloves (minced)
• 1 tsp dried thyme
• 1 lb ground beef
• 1.25 tsp salt
• 1.5 tsp bouillon powder
• 1 tsp black pepper
• 1.25 tsp paprika
• 1 tsp dried oregano
• 2 tbsp flour
• 1 cup beef broth
• 3/4 cup milk

For the casserole:

• 7 medium potatoes

For the topping:

• 1.25 cups cheddar cheese (shredded)
• fresh parsley (chopped)

Step 1: Prep and Build the Aromatic Base

• 2.5 tbsp butter
• 1 large onion
• 3 garlic cloves
• 1 tsp dried thyme

Finely chop the onion and mince the garlic cloves, keeping them separate.

Heat 2.5 tablespoons of butter in a large skillet over medium heat until it foams, then add the chopped onion and cook for about 3-4 minutes until it becomes translucent and soft.

Add the minced garlic and dried thyme, cooking for another 30 seconds until fragrant.

This aromatic base will form the flavor foundation for the entire dish.

Step 2: Brown the Beef and Build the Sauce

• 1 lb ground beef
• 2 tbsp flour
• 1 cup beef broth
• 3/4 cup milk
• 1.25 tsp salt
• 1.5 tsp bouillon powder
• 1 tsp black pepper
• 1.25 tsp paprika
• 1 tsp dried oregano

Add the ground beef to the pan with the aromatics from Step 1 and cook over medium-high heat for 5-7 minutes, breaking it up as it cooks, until it’s browned throughout.

Drain excess fat if needed, then sprinkle the flour over the beef and stir constantly for 1 minute to create a roux base.

Pour in the beef broth and milk while stirring, then add the salt, bouillon powder, black pepper, paprika, and dried oregano.

Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon—this creates a rich, cohesive filling.

Step 3: Prepare the Potatoes and Preheat the Oven

• 7 medium potatoes

While the beef sauce simmers, preheat your oven to 375°F.

Slice the 7 medium potatoes into thin, even slices (about 1/8-inch thick)—I recommend using a mandoline slicer here for consistency, which helps them cook evenly and creates a more cohesive casserole texture.

Set the sliced potatoes aside.

Step 4: Layer and Assemble the Casserole

• sliced potatoes from Step 3
• beef sauce mixture from Step 2

Lightly grease a 9×13 inch baking dish with butter or cooking spray.

Spread half of the sliced potatoes in an even layer on the bottom of the dish, then pour half of the beef sauce mixture from Step 2 over them.

Repeat with the remaining potatoes as the second layer, followed by the remaining beef sauce.

Press gently to ensure the potatoes are evenly distributed and the sauce reaches throughout.

Step 5: Bake Covered Until Potatoes Soften

Cover the baking dish tightly with aluminum foil to trap steam, which helps the potatoes cook through evenly.

Bake at 375°F for 45 minutes until the potatoes are fork-tender.

I like to test one with a fork around the 40-minute mark to gauge doneness, as potato thickness can vary slightly.

Step 6: Top with Cheese and Finish Baking

• 1.25 cups cheddar cheese

Carefully remove the foil from the hot casserole and sprinkle the shredded cheddar cheese evenly over the top.

Return the uncovered dish to the oven and bake for 10-15 minutes until the cheese is melted, bubbly, and just beginning to brown at the edges.

This final step creates a golden, cheesy crust that adds texture and richness to the dish.

Step 7: Rest and Garnish

• fresh parsley

Remove the casserole from the oven and let it rest for 5 minutes before serving—this allows the layers to set slightly, making it easier to scoop and plate.

Garnish the top with fresh chopped parsley for a bright finish and pop of color.

Homemade Ground Beef and Potato Casserole

Delicious Homemade Ground Beef and Potato Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 6 servings

Calories 2325 kcal

Ingredients

  

For the beef mixture::

• 2.5 tbsp butter
• 1 large onion (finely chopped)
• 3 garlic cloves (minced)
• 1 tsp dried thyme
• 1 lb ground beef
• 1.25 tsp salt
• 1.5 tsp bouillon powder
• 1 tsp black pepper
• 1.25 tsp paprika
• 1 tsp dried oregano
• 2 tbsp flour
• 1 cup beef broth
• 3/4 cup milk

For the casserole::

• 7 medium potatoes

For the topping::

• 1.25 cups cheddar cheese (shredded)
• fresh parsley (chopped)

Instructions

 

• Finely chop the onion and mince the garlic cloves, keeping them separate. Heat 2.5 tablespoons of butter in a large skillet over medium heat until it foams, then add the chopped onion and cook for about 3-4 minutes until it becomes translucent and soft. Add the minced garlic and dried thyme, cooking for another 30 seconds until fragrant. This aromatic base will form the flavor foundation for the entire dish.
• Add the ground beef to the pan with the aromatics from Step 1 and cook over medium-high heat for 5-7 minutes, breaking it up as it cooks, until it's browned throughout. Drain excess fat if needed, then sprinkle the flour over the beef and stir constantly for 1 minute to create a roux base. Pour in the beef broth and milk while stirring, then add the salt, bouillon powder, black pepper, paprika, and dried oregano. Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon—this creates a rich, cohesive filling.
• While the beef sauce simmers, preheat your oven to 375°F. Slice the 7 medium potatoes into thin, even slices (about 1/8-inch thick)—I recommend using a mandoline slicer here for consistency, which helps them cook evenly and creates a more cohesive casserole texture. Set the sliced potatoes aside.
• Lightly grease a 9x13 inch baking dish with butter or cooking spray. Spread half of the sliced potatoes in an even layer on the bottom of the dish, then pour half of the beef sauce mixture from Step 2 over them. Repeat with the remaining potatoes as the second layer, followed by the remaining beef sauce. Press gently to ensure the potatoes are evenly distributed and the sauce reaches throughout.
• Cover the baking dish tightly with aluminum foil to trap steam, which helps the potatoes cook through evenly. Bake at 375°F for 45 minutes until the potatoes are fork-tender. I like to test one with a fork around the 40-minute mark to gauge doneness, as potato thickness can vary slightly.
• Carefully remove the foil from the hot casserole and sprinkle the shredded cheddar cheese evenly over the top. Return the uncovered dish to the oven and bake for 10-15 minutes until the cheese is melted, bubbly, and just beginning to brown at the edges. This final step creates a golden, cheesy crust that adds texture and richness to the dish.
• Remove the casserole from the oven and let it rest for 5 minutes before serving—this allows the layers to set slightly, making it easier to scoop and plate. Garnish the top with fresh chopped parsley for a bright finish and pop of color.