This easy Ground Beef Casserole with potatoes is the ultimate comfort food – perfect for busy weeknights! Hearty and delicious, this cheesy ground beef casserole recipe is a crowd pleaser with savory beef, tender potatoes, creamy mushrooms and crunchy Panko topping.
Looking for more delicious casserole recipes? Make sure to try my Broccoli Rice Casserole, Tater Tot Casserole and this amazing Mac and Cheese!
Ground Beef Casserole Recipe
There’s something so comforting about a warm, cheesy casserole and we can’t help but love making casseroles with ground beef – hearty, delicious and economical too. This Ground Beef Casserole is one of those recipes you’ll want to make again and again.
Loaded with layers of seasoned beef, creamy mushroom sauce, tender hash brown potatoes, two types of cheese and a golden panko crust, this casserole is the ultimate cozy meal that satisfies every craving. Plus, it’s easy to make and a fantastic choice for weeknight dinners!
This casserole is a lifesaver for busy days and is a great way to feed a crowd without spending hours in the kitchen. Whether you’re a casserole lover like me or just need a go-to recipe that everyone in the family will devour, this Ground Beef Casserole is sure to hit the spot!
Why You’ll Love This Recipe
Get ready to fall in love with this Ground Beef Casserole with Potatoes, a cozy, crowd-pleasing dish that’s as easy to make as it is delicious! Loaded with savory ground beef, a quick and easy creamy mushroom sauce, tender hash browns, and a perfectly crisp, cheesy Panko topping, this casserole is the ultimate comfort food.
- Easy to Make: Simple steps make this potato ground beef casserole perfect for busy weeknights.
- Family Favorite: A fuss-free dinner the whole family will love! Hearty and satisfying, the creamy, cheesy flavors are loved by all ages.
- Perfect for Leftovers: This ground beef casserole recipe reheats beautifully, so you can enjoy it throughout the week.
- Easily Customizable: Add some heat with some hot sauce, enhance the nutritional value with some veggies or try a new cheese – this recipe is easy to adapt to your preferences.
How To Make Ground Beef Casserole
This Ground Beef Potato Casserole recipe is incredibly easy to make and calls for mostly pantry ingredients. It’s so hearty and comforting, I know it will become part of your regular rotation. As always, you can find the full printable recipe card at the end of this post.
- Cook the ground beef and diced onion over medium-high heat, about 6-8 minutes.
- Add minced garlic, thyme, smoked paprika, salt, and pepper and cook for an additional 1-2 minutes.
- Whisk together the cream of mushroom soup, sour cream and beef broth until smooth.
- Spread half of the hash brown potatoes in a 9×13-inch baking dish.
- Top with the cooked ground beef mixture followed by one cup of shredded cheddar cheese.
- Pour the soup mixture evenly over the cheese then top with the remaining hash brown potatoes.
- Combine the remaining cup of shredded cheddar cheese, Parmesan cheese, and chopped parsley.
- Sprinkle this mixture evenly over the top of the casserole.
- Mix the panko breadcrumbs with the melted butter and sprinkle the breadcrumb mixture over the cheese topping.
- Bake the casserole, uncovered, for 45-50 minutes, or until golden brown and bubbling.
- Remove and let it cool for 5-10 minutes before serving.
Storage Information
Refrigerator: Ground Beef and Potato Casserole should be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven unOl thoroughly warmed.
Freezer: It’s best to freeze the casserole before baking it. This way, you avoid ending up with mushy textures, and the flavors stay nice and fresh for when you bake it later. Wrap tightly in plastic wrap and then foil (or transfer to a freezer bag) and freeze for up to 3 months. Thaw in the refrigerator overnight before baking or reheating at 350°F.
Make Ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. When ready, bake as directed.
Ingredient Substitutions
This Ground Beef Potato Casserole is delicious as is but here are some options should you need to substitute any ingredients.
- Ground Beef: Swap with ground turkey, or ground chicken.
- Onion: If you’re out of fresh onions, you can use a tablespoon of onion powder or dried minced onion as a subsitute.
- Cream of Mushroom Soup: Make a homemade version using milk, flour, and mushrooms, or use another cream soup like cream of chicken or celery.
- Beef Broth: Chicken broth, vegetable broth, or water with a bouillon cube can subsitute for beef broth.
- Frozen Hash Brown Potatoes: Freshly diced potatoes can be used; just parboil them first.
- Panko Breadcrumbs: Regular breadcrumbs, crushed crackers, or even crushed potato chips can be used for the topping.
Can I use fresh potatoes instead of frozen hash browns?
Yes, you can use fresh diced potatoes. Boil them until they’re just tender before adding them to the casserole to ensure they cook through during baking.
Can I make this casserole ahead of time?
Yes, you can assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. You may need to add a few minutes to the baking time if it goes into the oven cold from the fridge.
Can I add vegetables to this casserole?
Yes, you can add vegetables like bell peppers, broccoli, or carrots. Cook them with the onions and ground beef to ensure they are tender.
Can I use a different type of cheese?
Yes, you can use mozzarella, Gouda, or any other cheese that melts well in place of cheddar.
How do I know when the casserole is done?
The ground beef potato casserole is done when it’s golden brown on top, bubbling at the edges, and heated through in the center. You can check for doneness by seeing if the potatoes are tender.
Variations To Try
- Add a diced jalapeño or a sprinkle of red pepper flakes for some heat. You can also mix in some hot sauce with the sour cream mixture.
- Stir in frozen peas or green beans for extra veggies to make this casserole an all-in-one-dinner.
- Try mozzarella or Monterey Jack for a different cheesy flavor. Pepper jack would be a great option to add a little heat.
Trish’s Tips
- Don’t Skip the Browning: Browning the beef and onion adds essential flavor depth.
- Even Layers: For the best texture, spread each layer evenly, especially the hash browns and cheese.
- Cheesy Topping: Add extra cheese on top for an ultra-cheesy, gooey finish.
More Casserole Recipes To Try
- Corn Casserole
- Twice Baked Potato Casserole
- Cheesy Green Chile Rice Casserole
- Tuna Casserole with Noodles
- Rotisserie Chicken and Rice Casserole
Ground Beef Casserole with Potatoes
Ingredients
- 1 pound ground beef I used 85% lean
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon fine sea salt
- ¼ teaspoon fresh ground black pepper
- 10 ½ ounces cream of mushroom soup 1 can
- 1 cup sour cream
- 1 cup beef broth low sodium
- 32 ounces frozen diced hash brown potatoes thawed, 1 bag
- 2 cups shredded cheddar cheese divided
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- ½ cup Panko breadcrumbs
- 2 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
- In a large skillet, cook the ground beef and diced onion over medium-high heat, stirring occasionally, until the beef is browned and the onion is softened, about 6 to 8 minutes.1 pound ground beef, 1 medium onion
- Add the minced garlic, thyme, smoked paprika, salt and pepper to the skillet. Stir to combine and cook for an additional 1 to 2 minutes, until fragrant.3 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, ½ teaspoon fine sea salt, ¼ teaspoon fresh ground black pepper
- In a separate bowl, whisk together the cream of mushroom soup, sour cream, and beef broth until smooth.10 ½ ounces cream of mushroom soup, 1 cup sour cream, 1 cup beef broth
- Spread half of the thawed hash brown potatoes in an even layer in the prepared baking dish. Top with the cooked ground beef mixture, followed by one cup of the shredded cheddar cheese.32 ounces frozen diced hash brown potatoes, 2 cups shredded cheddar cheese
- Pour the soup mixture evenly over the cheese, then top with the remaining hash brown potatoes.
- In a small bowl, combine the remaining one cup of shredded cheddar cheese, Parmesan cheese and chopped parsley. Sprinkle this mixture evenly over the top of the casserole.2 cups shredded cheddar cheese, ½ cup grated Parmesan cheese, ¼ cup chopped fresh parsley
- In another small bowl, mix the Panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture over the cheese topping.½ cup Panko breadcrumbs, 2 tablespoons unsalted butter
- Bake the casserole, uncovered, for 45 to 50 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
- Remove the casserole from the oven and let it cool for 5 to 10 minutes before serving.
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