Ground Beef Potato Casserole 

Looking for a hearty, delicious, and family-approved dinner? This ground beef potato casserole layers tender Yukon gold potatoes, seasoned ground beef, and gooey Colby Jack cheese in a rich, creamy sauce. It’s pure comfort in every bite and perfect for busy weeknights or gatherings.

Ingredients

3 lbs Yukon gold potatoes, sliced 1/8-inch thick
1 lb lean ground beef
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
2 cups Colby Jack cheese, shredded
1 can (10.5 oz) cream of mushroom soup
1 cup whole milk
2 tablespoons butter

Instructions

• Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
• In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
• Add diced onion and minced garlic to the skillet; cook for 3–4 minutes until softened.
• Stir in salt, pepper, paprika, and thyme. Remove from heat and set aside.
• In a medium bowl, whisk together cream of mushroom soup and milk until smooth.
• Layer half of the sliced potatoes in the bottom of the prepared baking dish.
• Top with half of the cooked beef mixture and sprinkle with half of the shredded cheese.
• Repeat the layers with remaining potatoes, beef, and cheese.
• Pour the soup and milk mixture evenly over the casserole.
• Dot the top with small pieces of butter.
• Cover the dish with foil and bake for 60 minutes.
• Remove foil and bake uncovered for 20–30 minutes, or until potatoes are tender and top is golden brown.
• Let rest for 10 minutes before serving.

Serving and Storage Tips

• Let the casserole rest for about 10 minutes after baking to help it set for easier slicing.
• Serve warm as a complete meal or pair it with a crisp green salad, roasted veggies, or dinner rolls.
• For a garnish, sprinkle fresh chopped parsley or green onions on top before serving.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• To reheat, microwave individual portions for 1–2 minutes or bake in a preheated oven at 350°F (175°C) until heated through.
• If making ahead, assemble the casserole fully, cover tightly with foil, and refrigerate for up to 24 hours before baking.
• This casserole can also be frozen. Wrap it tightly in foil and plastic wrap before baking and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed.

Variations

• Ground Turkey or Chicken – Substitute the ground beef with ground turkey or chicken for a leaner version. Season generously to boost flavor, as these meats are milder than beef.

• Different Cheeses – Swap Colby Jack with sharp cheddar for a more robust flavor, mozzarella for a mild and stretchy texture, or pepper jack for a spicy kick. Mixing cheeses also works beautifully for a complex flavor profile.

• Add Vegetables – Boost the nutrition by mixing in vegetables like sautéed mushrooms, diced bell peppers, shredded carrots, or chopped spinach. Add them to the beef mixture while cooking to soften and blend flavors.

• Creamier Sauce – Stir in 1/4 cup of sour cream, cream cheese, or a splash of heavy cream into the soup and milk mixture for a richer, silkier texture. This variation adds extra creaminess and depth to the dish.

• Spicy Twist – Add 1/4 teaspoon of cayenne pepper or red pepper flakes to the beef for a little heat. You can also stir in a few spoonfuls of diced green chilies or jalapeños for a bold flavor.

• Herb Upgrade – Replace or enhance dried thyme with Italian seasoning, rosemary, or fresh parsley for a more fragrant and herbaceous taste.

• Topping Crunch – For added texture, top the casserole with crushed Ritz crackers, cornflakes, or seasoned breadcrumbs mixed with melted butter before baking uncovered. This creates a delicious crispy topping.

• Loaded Baked Potato Style – Add crumbled cooked bacon, chopped green onions, and a sprinkle of extra cheese on top for a loaded potato vibe. You can even drizzle sour cream just before serving.

• Gluten-Free Option – Use a gluten-free cream of mushroom soup or make your own with gluten-free flour and broth. Always double-check labels on packaged items.

• Mini Individual Portions – Prepare the casserole in muffin tins for personal-sized servings. Reduce bake time and check for doneness earlier—perfect for meal prep or parties.

FAQs

1. Can I use a different type of potato?
Yes, you can use russet or red potatoes if Yukon gold isn’t available. However, Yukon golds hold their shape well and have a naturally creamy texture ideal for casseroles.

2. Do I need to peel the potatoes?
Peeling is optional. Yukon gold potatoes have thin, tender skins that become soft when baked, so leaving them on adds texture and saves time.

3. Can I make this casserole ahead of time?
Absolutely. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Allow it to sit at room temperature for 20–30 minutes before placing it in the oven.

4. How do I know when the casserole is fully cooked?
The casserole is done when the potatoes are fork-tender and the top is golden and bubbly. You can test the potatoes with a knife or skewer—if it slides in easily, it’s ready.

5. Can I freeze this casserole?
Yes. Wrap the unbaked or baked casserole tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before baking or reheating.

6. What can I use instead of cream of mushroom soup?
You can substitute it with cream of chicken soup or make a homemade white sauce with butter, flour, milk, and seasonings if you prefer a preservative-free option.

7. Is this casserole spicy?
Not as written. If you like heat, you can add spices like cayenne pepper, red pepper flakes, or use pepper jack cheese for a spicy variation.

8. Can I add more cheese?
Definitely. If you’re a cheese lover, feel free to sprinkle additional cheese on top during the last 10–15 minutes of baking for a gooey, golden finish.

9. What should I serve with this casserole?
It pairs well with a light green salad, steamed broccoli, or roasted vegetables. It’s also hearty enough to stand alone as a full meal.

10. How do I prevent the casserole from becoming watery?
Make sure to brown and drain the ground beef thoroughly. Also, avoid using high-moisture veggies like zucchini unless they’ve been sautéed or drained first.

This ground beef potato casserole delivers everything you want in a comfort food meal—creamy, cheesy, filling, and absolutely delicious. Easy to make and loved by all ages, it’s a satisfying solution for dinner any night of the week.

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