Cheesy Ground Beef and Potato Casserole

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Of course! This Cheesy Ground Beef and Potato Casserole is the definition of comfort food. It’s hearty, filling, and incredibly easy to make. Think of it as a deconstructed cheeseburger meets a cozy potato bake.

Here’s a classic, highly-rated recipe that is sure to become a family favorite.

Classic Cheesy Ground Beef and Potato Casserole

This recipe layers seasoned ground beef, creamy soup, and tender potatoes under a blanket of melted cheese for a complete one-dish meal.

Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: About 1 hour 10 minutes
Servings: 6-8

Ingredients

· 1.5 lbs ground beef (80/20 is ideal for flavor)
· 1 medium onion, diced
· 2 cloves garlic, minced
· 1 (10.5 oz) can condensed cream of mushroom soup (or cream of chicken)
· 1 cup sour cream (or Greek yogurt for a tangier twist)
· 1/2 cup milk or beef broth
· 1 tsp Worcestershire sauce
· 1.5 tsp paprika
· 1 tsp dried thyme or Italian seasoning
· Salt and black pepper to taste
· 4-5 cups frozen shredded hash browns (thawed) – about 1 lb bag
· 2 cups shredded cheddar cheese, divided
· Optional toppings: sliced green onions, cooked and crumbled bacon

Instructions

  1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Cook the Beef: In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain off any excess grease. Add the minced garlic and cook for one more minute until fragrant.
  3. Create the Sauce: Reduce the heat to low. To the skillet with the beef, add the cream of mushroom soup, sour cream, milk, Worcestershire sauce, paprika, thyme, salt, and pepper. Stir until everything is well combined and heated through.
  4. Assemble the Casserole:
    · In the prepared baking dish, spread the thawed hash browns in an even layer.
    · Sprinkle 1 cup of the shredded cheddar cheese over the hash browns.
    · Pour the entire beef and sauce mixture over the cheese and potatoes. Spread it evenly to cover everything.
  5. Bake: Cover the dish tightly with aluminum foil and bake for 30 minutes.
  6. Add Final Cheese and Bake Again: Carefully remove the foil. Sprinkle the remaining 1 cup of cheese evenly over the top. Return the casserole to the oven, uncovered, and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  7. Rest and Serve: Let the casserole stand for 5-10 minutes before serving. This allows it to set, making it easier to slice. Garnish with sliced green onions or bacon if desired.

Tips for the Perfect Casserole

· Potato Variations: Don’t have frozen hash browns? You can use 4-5 cups of thinly sliced raw russet or Yukon Gold potatoes. Just be sure to slice them very thin (about 1/8 inch) so they cook through. Parboiling the slices for 5 minutes can help ensure they are tender.
· Vegetable Boost: Feel free to add other vegetables to the beef mixture. Diced bell peppers, corn, or peas work wonderfully. Sauté them with the onion.
· Cream Soup Substitute: If you prefer not to use canned soup, you can make a simple white sauce: Melt 3 tbsp butter, whisk in 3 tbsp flour, and cook for 1 minute. Gradually whisk in 1 1/4 cups milk and cook until thickened. Season with salt, pepper, and a pinch of garlic powder.
· Spice it Up: Add a pinch of red pepper flakes, a dash of hot sauce, or a tablespoon of taco seasoning to the beef for a kick.
· Make Ahead: You can assemble the casserole up to a day in advance. Cover and refrigerate. When ready to bake, you may need to add 5-10 minutes to the baking time since it will be cold from the fridge.

Enjoy your delicious, comforting meal

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