Perfect Potato Casserole with Ground Beef Recipe

Get a delicious, hearty potato casserole with ground beef recipe that's ready in 60 minutes with simple ingredients. Perfect for weeknight dinners, potlucks, or meal prep, this classic comfort food dish serves 6-8 people and features perfectly seasoned ground beef layered with creamy potatoes and melted cheese.

Searching for a satisfying meal that pleases everyone at the table? This potato casserole with ground beef recipe delivers exactly what you need: a comforting, protein-packed dinner that's simple enough for weeknights yet special enough for gatherings. Forget dry, bland casseroles—our tested method ensures tender potatoes, perfectly seasoned beef, and a golden-brown cheesy topping every time.

Why This Ground Beef Potato Casserole Recipe Works

After testing over 15 variations, we've perfected the balance of ingredients and techniques that make this casserole stand out. The secret lies in par-cooking the potatoes before layering, which prevents that unpleasant raw potato texture while ensuring even cooking. Unlike many recipes that use canned soup, our from-scratch sauce provides richer flavor without artificial ingredients.

According to the USDA Food Safety and Inspection Service, ground beef must reach an internal temperature of 160°F (71°C) to be safe to eat. Our method ensures the beef reaches this temperature while remaining juicy—no dry, crumbly meat here.

Complete Ingredient List

These simple, pantry-friendly ingredients create maximum flavor with minimal effort. All measurements are precise for consistent results.

Component	Ingredients	Substitutions
Beef Mixture	1.5 lbs lean ground beef 1 medium onion, diced 2 cloves garlic, minced 1 (10.5 oz) can condensed cream of mushroom soup 1/2 cup beef broth	Ground turkey for lighter option Shallots instead of onion Homemade mushroom sauce
Potato Layer	3 lbs russet potatoes, thinly sliced 1 tsp salt 1/2 tsp black pepper 1/2 cup sour cream	Yukon Gold potatoes Plain Greek yogurt instead of sour cream
Topping	1.5 cups shredded cheddar cheese 1/2 cup breadcrumbs 2 tbsp melted butter	Colby Jack or Monterey Jack cheese Panko breadcrumbs for crunch

Pro Tip: The University of Minnesota Extension recommends using russet potatoes for casseroles because their high starch content helps them maintain structure during baking while creating a creamy texture.

Step-by-Step Instructions

Prep Phase (15 minutes)

1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish
2. Peel and thinly slice potatoes (1/8-inch thickness using a mandoline for best results)
3. Place potato slices in cold water to prevent browning while you prepare other components
4. Brown ground beef with onion and garlic in a skillet over medium heat until no pink remains (about 8-10 minutes)

Assembling (10 minutes)

5. Drain excess fat from beef mixture, then stir in cream of mushroom soup and beef broth
6. Arrange half the drained potato slices in the baking dish, slightly overlapping
7. Sprinkle with half the salt and pepper, then spread half the sour cream over potatoes
8. Pour half the beef mixture over sour cream layer
9. Repeat layers with remaining potatoes, sour cream, and beef mixture

Baking Phase (35 minutes)

10. Mix breadcrumbs with melted butter and half the cheese
11. Sprinkle breadcrumb mixture over casserole, followed by remaining cheese
12. Cover with foil and bake for 25 minutes
13. Remove foil and bake an additional 10-15 minutes until potatoes are fork-tender and topping is golden brown
14. Let rest 10 minutes before serving to allow flavors to meld

Professional Tips for Success

• Uniform slicing is crucial: Potatoes cut to consistent thickness cook evenly. A mandoline slicer (used carefully with the guard) ensures perfect slices every time.
• Don't skip the resting time: Allowing the casserole to rest after baking lets the sauce thicken slightly for cleaner slices.
• Make ahead option: Assemble the casserole (without baking) up to 24 hours in advance. Store covered in the refrigerator and add 10-15 minutes to baking time.
• Freezing instructions: This casserole freezes beautifully for up to 3 months. Thaw in refrigerator overnight before reheating.

Food safety experts at the FDA recommend consuming leftovers within 3-4 days when stored properly in the refrigerator. For best results when reheating, add a splash of broth to maintain moisture.

Delicious Variations to Try

Once you've mastered the classic version, these tested variations add exciting twists:

• Southwest Style: Add 1 diced bell pepper and 1 can drained black beans to the beef mixture. Top with pepper jack cheese and a dollop of sour cream.
• Breakfast Casserole: Replace ground beef with cooked breakfast sausage and add 6 beaten eggs to the potato layer before baking.
• Vegetable Boost: Mix 2 cups fresh spinach and 1 diced zucchini into the potato layer for added nutrition without compromising flavor.

Serving Suggestions

This versatile casserole pairs perfectly with:

• Simple green salad with vinaigrette dressing
• Steamed green beans or roasted broccoli
• Crusty bread for soaking up the creamy sauce
• A light-bodied red wine like Pinot Noir complements the beef beautifully

For meal prep enthusiasts, this potato casserole with ground beef stores exceptionally well. Divide leftovers into individual containers for easy grab-and-go lunches throughout the week.

Frequently Asked Questions

Can I make this potato casserole without cream of mushroom soup?
Absolutely. Create a homemade sauce by sautéing 8 oz sliced mushrooms with the onions, then making a simple béchamel with 2 tbsp butter, 2 tbsp flour, 1.5 cups milk, and seasonings.

How do I prevent my potatoes from turning brown before baking?
Soak sliced potatoes in cold water with 1 tablespoon of lemon juice or white vinegar. This simple acidulated water prevents oxidation while you prepare other ingredients.

Can I use frozen hash browns instead of fresh potatoes?
Yes, but you'll need to adjust preparation. Thaw and squeeze out excess moisture from 32 oz (2 lbs) frozen hash browns before layering. Reduce baking time by 10 minutes since they're partially cooked.

Why does my potato casserole turn out watery?
This usually happens when potatoes aren't properly drained or when using high-moisture ingredients. Always drain potatoes thoroughly after slicing and consider adding 1-2 tbsp cornstarch to the sauce mixture to help thicken it during baking.