Deliciously Hearty Classic Beef and Potato Casserole for Family Dinners

Classic Beef and Potato Casserole is a cozy, one-dish meal that brings simple ingredients together for big flavor. This dish layers seasoned ground beef, thinly sliced potatoes, and a cheesy sauce, then bakes until golden and bubbling perfect for weeknights or a relaxed weekend dinner.
I like to pair it with a crisp green salad or a warm roll. For another slow-cooked comfort idea, try this easy crockpot beef noodle dish for a different but familiar flavor: Crockpot Mississippi Beef and Noodles.

A homey casserole that fits any season

There’s something comforting about a casserole that feeds the family without fuss. This recipe works year-round. It uses pantry staples and a short list of fresh items. You can make it ahead and bake later. It warms up well, and guests always ask for seconds.

Cozy Flavor with Everyday Ingredients

The flavors are simple and honest. Ground beef brings savory depth. Potatoes add creaminess and texture. Onion and a splash of tomato paste round out the base. Grated cheese on top melts to a golden crust. No fancy techniques. Just steady, dependable taste.

Quick to Make, Easy to Love

Prep moves fast when you work in stages: brown the beef, slice the potatoes, layer, and bake. Total hands-on time runs about 25–30 minutes. The oven does the rest. If you like, you can swap in leftover mashed potatoes for a shortcut or turn it into a freezer meal for busy days.

Ingredients and substitutions

Below you’ll find the items you need and simple swaps for dietary needs or what’s in your pantry. This is a forgiving recipe exact measures can bend to taste.

What You’ll Need for This Recipe

• 1 lb (450 g) ground beef (lean to 85% lean)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste or 1/2 cup canned crushed tomatoes
• 4–5 medium potatoes (Yukon Gold or russet), thinly sliced
• 1 cup beef or vegetable broth
• 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
• 2 tbsp butter or olive oil
• 1 tsp dried thyme or rosemary
• Salt and black pepper to taste

If you want a richer finish, stir 1/2 cup plain yogurt or sour cream into the broth before pouring. For a lighter layer, swap half the cheese for low-fat cheese.

For recipe ideas that also pair potatoes with savory broth, see this hearty Italian sausage potato soup: Italian Sausage and Potato Soup.

Smart Swaps for Dietary Needs

• Vegetarian: Replace beef with crumbled tempeh or a plant-based ground “beef” and use vegetable broth.
• Lower-carb: Replace half the potatoes with thinly sliced cauliflower.
• Dairy-free: Use dairy-free cheese and a splash of olive oil instead of butter.

Smart Variation (Optional)

Add a layer of sautéed mushrooms or spinach between the beef and potatoes for extra vegetables. For a smokier note, use smoked paprika (not smoked meats).

How to Make Classic Beef and Potato Casserole

Follow a clear order and you’ll get even cooking and a creamy result.

Step-by-Step Cooking Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat butter or oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 30 seconds.
3. Add ground beef. Cook, breaking it apart, until no longer pink. Stir in tomato paste, thyme, salt and pepper. Cook 1–2 minutes. If mixture seems dry, add a splash of broth.
4. Lightly grease a 9×13-inch baking dish. Layer half the potato slices in an even layer. Season lightly with salt and pepper. Spread the beef mixture over the potatoes. Add the remaining potato slices on top.
5. Pour broth evenly over the layered dish. Cover tightly with foil.
6. Bake covered for 35 minutes. Remove foil, sprinkle cheese over the top, and bake 15–20 minutes more until potatoes are tender and the top is golden. Let rest 10 minutes before serving.

Step	Details
1	Preheat oven to 375°F (190°C).
2	Brown onion and beef with garlic; stir in tomato paste and seasonings.
3	Layer potatoes and beef, pour in broth, cover and bake 35 minutes; add cheese and finish baking.

Tips for Texture, Timing & Tools

• Slice potatoes evenly for uniform cooking. A mandoline or sharp knife helps.
• If top browns too fast, tent with foil.
• Use a shallow dish so potatoes cook through. For deeper dishes, add 10–15 minutes to baking time.
• Test potatoes with a fork before removing from oven.

For another potato-forward comfort recipe that pairs well with baked mains, see this apple cider stew idea: Apple Cider Stew over Mashed Potatoes.

Keep it fresh and reheat with care

After baking, this casserole keeps well and reheats cleanly. Here’s how to store, reheat, and make it again with minimal fuss.

How to Store It Right

Cool the casserole to near room temperature within two hours. Cover tightly with foil or transfer portions to airtight containers. Refrigerate up to 3–4 days. For longer storage, freeze up to 2 months. Thaw overnight in the fridge before reheating.

Reheating Without Losing Flavor

Reheat single portions in the microwave until warm. For an even crust and better texture, reheat in a 350°F (175°C) oven for 15–20 minutes, covered, then uncover for a few minutes to crisp the top. If frozen, allow extra time and cover to prevent drying.

A Dish Worth Making Again and Again

This casserole is forgiving. Swap seasonings, add vegetables, or top with different cheeses to suit the crowd. It’s reliable for meal prep and potlucks.

For a related beef stew that stores and reheats well, check this comforting beef and pumpkin stew: Beef Pumpkin Stew Recipe.

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Questions people often ask

Can I make this ahead and bake later?

Yes. Assemble in the baking dish, cover, and refrigerate up to 24 hours. Add a few extra minutes of oven time if baking straight from cold.

What potatoes work best?

Yukon Gold and russet are both good. Yukon Gold gives creamier texture; russet crisps up nicely and absorbs flavors.

Can I freeze the casserole?

Yes. Bake fully, cool, and freeze in portions or whole. Reheat from frozen at 350°F (175°C) until heated through, about 45–60 minutes depending on size.

How do I get a crispy top without drying the potatoes?

Remove foil for the last 15–20 minutes of baking and watch the color. If the top browns too fast, tent with foil and return to the oven.

Conclusion

If you want more ideas on ground beef and potato casseroles, this article on Crockpot Hamburger Potato Casserole offers a similar crowd-pleasing approach and a few different techniques to try next time.