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Cheesy Ground Beef and Potato Casserole

A comforting and budget-friendly casserole that combines layers of ground beef, potatoes, and cheese, perfect for family dinners or potlucks.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (85/15) Use leaner for a healthier option.
  • 1 medium yellow onion, finely diced Swap with shallots for a sweeter note.
  • 2 cloves garlic, minced Roast garlic for a mellow, caramelized flavor.
  • 4 medium potatoes (Yukon Gold or russet), thinly sliced Peel or leave skins on for texture and nutrition.
  • 1 cup frozen peas and carrots Optional — adds color and a veggie boost.
  • 1.5 cups shredded cheddar cheese Mix sharp and mild for depth; Gruyère makes it fancy.
  • 1 cup sour cream or Greek yogurt Greek yogurt is a lighter, tangy healthy option.
  • 0.5 cup milk Or vegetable broth for extra savory layers.
  • 2 tablespoons butter Or olive oil for dairy-free.
  • 1 teaspoon smoked paprika Or sweet paprika.
  • 1 teaspoon dried thyme or Italian seasoning
  • Salt and fresh cracked black pepper to taste
  • 2 tablespoons chopped fresh parsley For garnish.
  • 0.5 cup Panko breadcrumbs Optional crunchy topping mixed with 1 tablespoon melted butter.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Butter or spray a 9x13-inch casserole dish.
  2. Heat a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until browned and no pink remains, about 6–8 minutes. Drain excess fat if desired.
  3. Add the diced onion and butter to the skillet with the beef. Sauté until the onion is soft and translucent, about 4 minutes.
  4. Stir in the garlic, smoked paprika, thyme, salt, and pepper. Cook for 30 seconds until fragrant.
  5. In a bowl, whisk together the sour cream (or Greek yogurt), milk, and half of the shredded cheese until smooth.
Layering
  1. Layer half of the sliced potatoes in the prepared casserole dish. Sprinkle a pinch of salt and pepper over the potatoes.
  2. Spoon half of the beef mixture over the potato layer, then scatter half of the frozen peas and carrots.
  3. Pour half of the creamy cheese mixture over the top, spreading gently so it seeps into the layers.
  4. Repeat the layers: remaining potatoes, beef, veggies, and the rest of the creamy cheese mixture. Press down lightly to compact.
  5. Sprinkle the remaining shredded cheese evenly over the top. If using, mix Panko with melted butter and sprinkle for a golden crunchy finish.
Baking
  1. Cover the dish with foil and bake for 35 minutes.
  2. Remove the foil and bake another 10–12 minutes until the top is bubbly and golden.
  3. Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley and a few twists of black pepper.

Notes

Great for feeding a crowd and can be made ahead. Store leftovers in an airtight container for 3–4 days or freeze for up to 3 months.