Irresistibly Cheesy Ground Beef and Potatoes Casserole Recipe

Introduction

This Ground Beef and Potatoes Casserole is a comforting and hearty dish perfect for busy weeknights or cozy weekends. Layers of savory ground beef, creamy shredded potatoes, and melted cheddar cheese combine to create a family favorite filled with rich flavors.

Ingredients

• 1½ lbs (680g) ground beef
• 1 tbsp vegetable oil
• 1 tsp salt (or to taste)
• ½ tsp ground black pepper
• 1 tsp onion powder
• ½ tsp garlic powder
• 1 tsp paprika
• 1 cup chopped onion (150g)
• 1 tbsp minced garlic
• 1 cup diced bell pepper (red or green)
• 1 (14.5 oz / 410g) can diced tomatoes, undrained
• 4 cups frozen shredded hash brown potatoes (450g), thawed
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1½ cups whole milk
• 2 cups shredded cheddar cheese, divided
• ½ cup sour cream
• Chopped parsley for garnish (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Step 2: Heat oil in a skillet over medium heat. Add ground beef, breaking it apart until browned. Season with salt, pepper, paprika, onion powder, and garlic powder.
3. Step 3: Stir in onions, bell peppers, and minced garlic. Cook for 4–5 minutes until softened and fragrant. Add diced tomatoes with juices and simmer for 5 minutes. Remove from heat.
4. Step 4: In a saucepan, melt butter over medium heat. Stir in flour and whisk for 1 minute. Gradually add milk, whisking constantly until thickened. Remove from heat and stir in 1 cup cheddar cheese and sour cream until smooth.
5. Step 5: Layer half the hash browns in the baking dish. Spread the beef mixture over them, then pour the cheese sauce evenly on top. Add remaining hash browns and sprinkle with remaining cheddar cheese.
6. Step 6: Bake uncovered for 35–40 minutes, until bubbly and golden. Let rest for 10 minutes before serving. Garnish with chopped parsley if desired.

Tips & Variations

• Use lean ground beef to reduce grease and improve texture.
• Thaw and drain hash browns well to avoid sogginess in the casserole.
• Let the casserole rest before slicing so the layers set nicely.
• Try mashed potatoes instead of shredded hash browns for a creamier texture.
• Swap cheddar cheese with mozzarella or pepper jack for a different flavor profile.

Storage

Allow the casserole to cool completely before storing. Cover tightly and refrigerate for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through. This dish also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, you can shred fresh potatoes and use them instead. Just be sure to remove excess moisture by squeezing grated potatoes in a clean towel to prevent sogginess.

Can I make this casserole ahead of time?

Absolutely. You can assemble the casserole and refrigerate it uncovered or covered with foil for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from chilled.

Irresistibly Cheesy Ground Beef and Potatoes Casserole Recipe

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4.9 from 127 reviews

This Irresistibly Cheesy Ground Beef and Potatoes Casserole is a hearty and comforting dish that combines layers of savory seasoned ground beef, creamy shredded potatoes, and melted cheddar cheese. Perfect for busy weeknights or cozy weekend dinners, this casserole offers a satisfying blend of flavors and textures sure to please the whole family.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Dinner / Casserole / Comfort Food
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef Mixture

• 1½ lbs (680g) ground beef
• 1 tbsp vegetable oil
• 1 tsp salt (or to taste)
• ½ tsp ground black pepper
• 1 tsp onion powder
• ½ tsp garlic powder
• 1 tsp paprika
• 1 cup chopped onion (150g)
• 1 tbsp minced garlic
• 1 cup diced bell pepper (red or green)
• 1 (14.5 oz / 410g) can diced tomatoes, undrained

Potatoes & Cheese Sauce

• 4 cups frozen shredded hash brown potatoes (450g), thawed
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1½ cups whole milk
• 2 cups shredded cheddar cheese, divided
• ½ cup sour cream
• Chopped parsley for garnish (optional)

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
2. Cook the Beef: Heat vegetable oil in a skillet over medium heat. Add the ground beef, breaking it apart as it cooks until it’s browned evenly. Season with salt, pepper, paprika, onion powder, and garlic powder, stirring well to combine the flavors.
3. Add Vegetables: Stir in the chopped onion, diced bell peppers, and minced garlic. Cook for 4–5 minutes until the vegetables soften and become fragrant. Add the undrained diced tomatoes, then simmer the mixture uncovered for 5 minutes. Remove from heat afterward.
4. Make the Cheese Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually pour in the whole milk, whisking constantly until the sauce thickens smoothly. Remove from heat and stir in 1 cup of shredded cheddar cheese and the sour cream until the sauce is creamy.
5. Assemble the Casserole: Spread half of the thawed hash brown potatoes evenly in the prepared baking dish. Layer the cooked beef and vegetable mixture on top. Pour the cheese sauce evenly over the beef layer. Then add the remaining hash browns on top and sprinkle with the remaining 1 cup of cheddar cheese.
6. Bake and Serve: Bake the casserole uncovered for 35–40 minutes until it is bubbly and the cheese is golden brown. Allow it to rest for 10 minutes before slicing and serving. Garnish with chopped parsley if desired.

Notes

• Use lean ground beef for a better texture and to reduce grease.
• Thaw and drain hash browns thoroughly to prevent the casserole from becoming soggy.
• Allow the casserole to rest before slicing so the layers can set properly.
• For a creamier texture, try substituting mashed potatoes instead of shredded hash browns.
• Swap cheddar cheese with mozzarella or pepper jack for variation in flavor.
• This casserole freezes well—cool completely before wrapping and freeze for up to 2 months.

Keywords: ground beef casserole, cheesy casserole, potato casserole, comfort food, easy weeknight dinner, cheesy ground beef, hash brown casserole