30-Minute Ground Beef and Potatoes Casserole – Irresistibly Easy!

You know those nights when you need dinner on the table fast, but you still want something hearty and comforting? That’s when my Ground Beef and Potatoes Casserole saves the day. I’ve been making this dish for years—it’s the one my kids actually cheer for when they see it coming out of the oven. The best part? It’s ridiculously simple. Just layer some potatoes with seasoned ground beef, pour in a little milk, top with cheese, and let the oven do the work. In under an hour, you’ve got a bubbling, golden-brown casserole that tastes like you spent all day in the kitchen. Trust me, this is the kind of recipe you’ll turn to again and again.

Why You’ll Love This Ground Beef and Potatoes Casserole

Let me count the ways this casserole will become your new weeknight hero:

• Quick prep: Just brown the beef, slice some potatoes, and layer—dinner’s in the oven in 15 minutes flat.
• Hearty flavor: The combo of seasoned beef, tender potatoes, and melty cheese is pure comfort in every bite.
• Minimal ingredients: No fancy pantry items needed—just simple, real food you probably already have.
• Budget-friendly: Feeds a family for less than takeout, with leftovers for lunch the next day.
• Kid-approved: My picky eaters devour this (and yours will too—shh, it’s got veggies hidden in there!).

Honestly, what’s not to love? Trust me, this is the kind of recipe you’ll want to save.

Ingredients for Ground Beef and Potatoes Casserole

Here’s what you’ll need to make this cozy casserole magic happen:

• • 1 lb ground beef (or swap in ground turkey if you’re feeling lighter)
  • 4 medium potatoes, sliced about ¼-inch thick (russets work best, but any will do)
  • 1 onion, diced (yellow or white—whatever’s hanging out in your pantry)

2 cloves garlic, minced (or ½ tsp garlic powder in a pinch)

• 1 cup shredded cheddar cheese (dairy-free works great too!)
• ½ cup milk (whole milk makes it extra creamy, but any kind works)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika (smoked paprika adds a nice kick)
• 1 tbsp olive oil (or whatever oil you’ve got)

 

See? Nothing fancy—just good, simple ingredients that come together beautifully. If you’re looking for more simple meals, check out my other recipes.

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets for this casserole! Just grab:

• A trusty skillet (for browning that beef)
• A 9×13-inch casserole dish (or whatever oven-safe pan you’ve got)
• A sharp knife and cutting board (for those potatoes and onions)
• Measuring spoons (eyeballing the spices works too—I won’t tell!)

That’s it—now let’s get cooking!

How to Make Ground Beef and Potatoes Casserole

Okay, let’s get this cozy casserole in the oven! I promise it’s easier than you think—just follow these simple steps and you’ll have dinner ready before you know it.

Step 1: Cook the Ground Beef Mixture

First things first—fire up that oven to 375°F (190°C). While it’s heating, grab your skillet and heat the olive oil over medium. Toss in those diced onions and minced garlic—ahh, smell that? Cook them until they’re soft and fragrant, about 3 minutes. Now add your ground beef, breaking it up with a wooden spoon as it browns. Once there’s no pink left (about 5-7 minutes), drain off any excess fat—this keeps your casserole from getting greasy. Sprinkle in the salt, pepper, and paprika, give it all a good stir, and take it off the heat.

Step 2: Layer the Casserole

Time to assemble! Grab your greased casserole dish and layer those potato slices evenly across the bottom—no need to be perfect here. Spoon the beef mixture right over the potatoes, spreading it out nice and even. Now pour the milk over everything—it’ll help the potatoes get tender and creamy as they bake. Finally, shower that shredded cheese over the top like you’re decorating a cake (this is my favorite part!).

Step 3: Bake to Perfection

Pop that beauty in the oven and let it work its magic for about 40 minutes. You’ll know it’s done when the potatoes are fork-tender and the cheese is golden and bubbly—oh man, that smell! Let it sit for 5 minutes before serving (I know, the waiting is torture) so everything sets up nicely. Then dig in—you’ve earned it!

Tips for the Best Ground Beef and Potatoes Casserole

Here are my tried-and-true secrets for casserole perfection:

• Slice potatoes evenly: About ¼-inch thick ensures they cook through without getting mushy. A mandoline makes this quick—just watch those fingers!
• Drain that fat well: After browning the beef, tilt the skillet and spoon out excess grease. Your casserole won’t be swimming in oil.
• Let it rest: Those 5 minutes after baking are crucial—they let the flavors settle and make slicing cleaner.

Follow these, and you’ll get golden, bubbly perfection every time!

Variations to Try

Oh, the possibilities! This casserole is like a blank canvas—here’s how I like to mix it up:

• Veggie boost: Toss in diced bell peppers or mushrooms when cooking the onions—extra flavor and nutrients!
• Spice swap: Try Italian seasoning instead of paprika, or add a pinch of red pepper flakes for heat.
• Cheese change-up: Swap cheddar for mozzarella, pepper jack, or even a sprinkle of parmesan.
• Potato alternatives: Sweet potatoes work beautifully for a twist—just slice them thin.

Make it your own—that’s the beauty of home cooking! For other comforting meals, check out this creamy cheese and meat soup.

Serving Suggestions

This casserole is plenty hearty on its own, but here’s how I love to round out the meal:

• A crisp green salad with tangy vinaigrette to cut through the richness
• Steamed green beans or broccoli for a fresh veggie side
• Crusty bread to sop up every last cheesy bite (my family fights over the corners!)

Honestly though? Sometimes we just eat it straight from the dish with forks—no judgment here!

Storing and Reheating

Here’s the best part—leftovers taste even better the next day! Let the casserole cool completely, then cover tightly and stash in the fridge for up to 3 days. When you’re ready for round two, reheat individual portions in the microwave (about 2 minutes) or pop the whole dish back in the oven at 350°F until warmed through. If the cheese starts looking a little dry, just sprinkle a splash of milk over the top before reheating—trust me, it makes all the difference!

Ground Beef and Potatoes Casserole FAQs

I get asked about this casserole all the time—here are the answers to the most common questions:

Can I freeze this casserole? Absolutely! Assemble it completely but don’t bake. Wrap tightly in foil and freeze for up to 3 months. When ready, bake straight from frozen—just add 15-20 minutes to the cooking time.

Can I use sweet potatoes instead? You bet! Sweet potatoes work wonderfully—just slice them thin since they take slightly longer to soften than russets.

What if I don’t have cheddar cheese? No problem! Any melty cheese works—mozzarella, Colby Jack, even Swiss would be delicious. Use what you’ve got!

Can I make this ahead? Yes! Prep everything, cover, and refrigerate overnight. When ready, just pop it in the oven—you might need an extra 5-10 minutes since it’s cold.

Help—my potatoes aren’t tender! No worries—just cover with foil and bake 10 more minutes. Next time, slice them thinner or parboil for 3 minutes before layering.

Nutritional Information

Here’s the scoop on what’s in each serving (but remember—these are estimates and will vary based on your specific ingredients):

• Calories: 450
• Protein: 25g
• Carbs: 30g
• Fiber: 4g
• Fat: 25g

Using leaner beef or low-fat cheese? Those numbers will look even better! Now go make this casserole tonight—I want to hear how your family loved it!

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