Description
This Ground Beef Potatoes Casserole is a comforting dish that combines tender ground beef with creamy potatoes and savory seasonings. Perfect for weeknight dinners or gatherings, this recipe is sure to become a family favorite.
Ingredients
Scale
- 1 lb lean ground beef
- 4–5 medium russet or Yukon Gold potatoes
- 1 sweet onion (or yellow/red onion)
- 2 cups cheddar cheese (or Monterey Jack or a blend)
- 1 cup mixed vegetables (bell peppers, corn, peas, or frozen mixed vegetables)
- 2 cups beef broth (or vegetable/chicken broth)
- 1 tsp garlic powder
- Salt to taste
- Pepper to taste
- Optional: thyme or rosemary
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and slice your potatoes into thin rounds. If using pre-cooked or frozen hash browns, skip this step.
- In a large skillet over medium heat, brown the ground beef, breaking it apart with a spatula as it cooks. Drain any excess fat once fully cooked.
- Add chopped onions to the skillet with the ground beef and sauté until the onions are translucent. Stir in garlic powder, salt, and pepper to taste.
- In a greased 9×13 inch baking dish, layer half of the sliced potatoes at the bottom. Spread half of the ground beef mixture over the potatoes, followed by a layer of cheese. Repeat with the remaining potatoes, beef, and top with the rest of the cheese.
- Pour the beef broth evenly over the casserole.
- Cover the baking dish with aluminum foil and bake for about 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
- Allow the casserole to cool for a few minutes before serving.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: For a creamier casserole, consider adding a can of cream of mushroom soup or sour cream between the layers. You can also assemble the casserole a day in advance and refrigerate it until ready to bake.