There’s something about coming home after a day that stretched on forever and knowing a warm, hearty meal is waiting in the oven. That’s the kind of comfort this Ground Beef and Potato Dinner Casserole brings—a simple layering of seasoned ground beef, tender potatoes, and cheese baked just right. It’s the sort of dinner that doesn’t demand a lot of fuss but still feels like you’ve truly taken care of yourself and anyone you’re sharing it with.
I remember the first time I made this casserole — I was halfway distracted by a phone call and maybe didn’t slice the potatoes quite as thin as I should have. Still, when I pulled it from the oven, the surface was golden and bubbly, and the aroma filled the whole kitchen. The first forkful was a little uneven, some potato, some beef, a generous hit of melted cheddar, but that imperfect bite was exactly what made it feel homemade. It wasn’t fancy, but it was exactly what I needed.
Why you’ll love it:
- It’s a layered comfort food that comes together with minimal hands-on time, letting the oven do most of the work.
- The balance between creamy sour cream and savory ground beef gives it a satisfying, rich flavor without being heavy.
- It’s simple — and that’s kind of the point. No complicated techniques, just honest ingredients baked into a crowd-pleaser.
- Leftovers reheat well, but the texture softens with time, so it’s best enjoyed fresh or the day after.
Even if you’re not planning a huge dinner, this casserole feels like a celebration of everyday moments. It’s the kind of meal that invites second helpings and a little extra time at the table.
PrintGround Beef and Potato Dinner Casserole
A hearty and comforting ground beef and potato casserole perfect for a satisfying dinner. This easy-to-make dish combines seasoned ground beef, tender potatoes, and melted cheese baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6
Ingredients
1 pound ground beef
1 medium onion, diced
2 cloves garlic, minced
4 medium potatoes, peeled and thinly sliced
1 cup shredded cheddar cheese
1 cup beef broth
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 tablespoons olive oil
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Add diced onion and minced garlic to the skillet and sauté for 3-4 minutes until softened.
Add ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Season the beef mixture with salt, black pepper, and dried thyme. Stir well and remove from heat.
In a large mixing bowl, combine beef broth and sour cream until smooth.
Lightly grease a 9×13 inch casserole dish.
Arrange half of the sliced potatoes in an even layer on the bottom of the casserole dish.
Spread half of the cooked ground beef mixture evenly over the potatoes.
Pour half of the sour cream and beef broth mixture over the beef layer.
Sprinkle half of the shredded cheddar cheese over the mixture.
Repeat with the remaining potatoes, ground beef mixture, sour cream mixture, and cheddar cheese, creating a second layer.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
Let the casserole rest for 5 minutes before serving.
Kitchen Notes: I usually use a sturdy casserole dish that’s not too deep so the layers cook evenly. Serving it with a crisp green salad or some steamed veggies can add a nice contrast in texture and freshness. If you’re feeling experimental, swapping out cheddar for a sharper cheese or adding a pinch of smoked paprika to the beef mix can add a subtle twist — though I haven’t tested all variations myself. Also, letting the casserole sit for a few minutes after baking helps everything settle and makes it easier to cut clean slices.
FAQ:
Can I make this ahead of time? Yes, you can prepare it up to the point before baking and keep it covered in the fridge for a few hours. Just add a little extra baking time since it will be cold going in.
What if I don’t have sour cream? A dollop of plain yogurt or even a splash of cream mixed with broth can work in a pinch, though the flavor and texture might shift slightly.
Can I use ground turkey or chicken instead? You can, but it might dry out more quickly, so watch the cooking time carefully and consider adding a bit more broth.
Give this casserole a try the next time you want something warm, filling, and a little forgiving in the kitchen. It’s a quiet little win when the day demands comfort without complexity.