Ground Beef Potatoes Casserole

Featured in Hearty Main Courses.

This dish features seasoned ground beef layered with diced potatoes, blended with onions, garlic, and spices for extra depth. It’s made extra creamy with sour cream and mushroom soup, while a generous sprinkle of cheddar and Parmesan adds richness. The casserole is finished with a buttery Panko crust for irresistible crunch. Baked until golden and bubbling, it offers hearty comfort and is ideal for busy nights, family gatherings, or any occasion when warm, satisfying flavors are welcome. Easy to assemble in advance and flexible for make-ahead or freezer-friendly meals.

Casey
Updated on Mon, 02 Jun 2025 21:09:15 GMT
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This comforting ground beef casserole with potatoes is one of those old-school family favorites that always disappears fast at my table. Rich savory beef layered with tender potatoes and a creamy mushroom sauce then finished with a golden cheesy topping and crunchy Panko breadcrumbs. It is perfect for feeding a crowd or making a cozy weeknight extra special.

I first cooked this up on a rainy Monday when dinner needed to be simple. My husband went back for seconds and my kids still ask for the crispy topping every time.

Ingredients

  • Ground beef: choose 85 percent lean for the best savory flavor without too much grease
  • Diced onion: brings sweetness and depth to the beef
  • Fresh garlic: adds punchy aromatics do not skip this
  • Dried thyme: gives a subtle earthiness and pairs perfectly with mushroom
  • Smoked paprika: for gentle warmth and richness Spanish-style gives the best color
  • Fine sea salt: keeps the flavors balanced
  • Fresh ground black pepper: wakes everything up use freshly cracked if you can
  • Cream of mushroom soup: gives that classic creamy texture choose a good quality canned or homemade version
  • Sour cream: provides tang and makes the casserole extra luscious look for full fat for best results
  • Beef broth: thins the sauce and brings out more beefy flavor low sodium helps control saltiness
  • Frozen diced hash brown potatoes: no peeling or dicing required just thaw before using
  • Shredded cheddar cheese: classic golden melt cheese go sharp for bolder flavor
  • Grated Parmesan cheese: adds savory punch pick freshly grated for best results
  • Chopped fresh parsley: for freshness and color flat-leaf or curly both work
  • Panko breadcrumbs: for ultimate crunch on top pick plain so you control the seasoning
  • Unsalted butter: helps the Panko brown and brings richness use real butter not margarine

Step-by-Step Instructions

Preheat and Prepare:
Set the oven to three hundred seventy five degrees Fahrenheit and grease a nine by thirteen inch baking dish thoroughly to prevent sticking
Brown the Beef and Onion:
Place ground beef and diced onion in a large skillet over medium high heat Stir frequently and cook for about six to eight minutes until the beef is fully browned and onions are tender This is where the foundation of flavor builds so make sure there is some nice color on the meat
Add Aromatics and Spices:
Add in the minced garlic dried thyme smoked paprika sea salt and black pepper Stir well and cook for one to two minutes until the garlic is aromatic and the spices are evenly distributed This step really brings out the earthy and smoky notes
Mix Creamy Sauce:
In a separate bowl whisk together cream of mushroom soup sour cream and beef broth until smooth No lumps should remain This makes sure your casserole is creamy but not dry
Layer the Casserole:
Spread half of the thawed hash brown potatoes into the prepared baking dish in an even layer Top with all the cooked beef mixture Then sprinkle one cup of shredded cheddar cheese evenly across this layer
Add Sauce and Potatoes:
Pour the creamy mushroom mixture evenly over the cheese spreading with a spatula if needed Add the remaining half of the hash brown potatoes in a second layer
Cheese and Parsley Topping:
In a small bowl mix the remaining cup of cheddar cheese grated Parmesan and chopped parsley Sprinkle this evenly over the casserole for a well distributed cheesy finish
Prepare the Panko Topping:
Melt the unsalted butter and toss with Panko breadcrumbs until all crumbs are lightly coated Sprinkle evenly over the cheese layer This step creates that signature golden crunchy top
Bake:
Place the casserole uncovered in the oven Bake for forty five to fifty minutes until the top is golden and crisp and the edges are bubbling with sauce
Cool and Serve:
Let the casserole sit five to ten minutes before slicing This allows it to set and makes serving simpler while keeping everything creamy
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My favorite thing in this casserole is the contrast between the creamy base and the crispy cheesy top Always brings back memories of big family gatherings everyone coming back to the kitchen for seconds especially for those golden edge pieces

Storage Tips

Let leftovers cool completely and store tightly wrapped or in an airtight container in the fridge for up to three days Reheat portions gently in the microwave or cover and warm in a low oven for best texture To freeze before baking assemble completely and double wrap in plastic then foil or use a good freezer bag This holds up well for up to three months Always thaw in the fridge overnight

Ingredient Substitutions

You can swap ground turkey or chicken for beef if you like a lighter version For the potatoes try thinly sliced fresh russet or Yukon golds for more texture If you are not a mushroom fan use cream of celery soup If cheddar is not your thing a Monterey Jack or Colby Jack is also melty and delicious

Serving Suggestions

I like to pair this casserole with a crisp green salad or simple steamed green beans Keeps things balanced and lets the rich casserole shine This is also satisfying with a dollop of tangy ketchup or even a dash of hot sauce My kids love when I add extra chopped parsley at the table for more color

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Cultural and Historical Context

This dish feels like a close cousin to Midwestern hot dish style casseroles which became a staple in American homes for their practicality and comfort food appeal Using canned soup and frozen potatoes really took off in the sixties and seventies but the combination is still a hit any night of the week

Frequently Asked Questions

→ How can I prevent the casserole from turning soggy?

Ensure the potatoes are fully thawed and drain any excess moisture before layering. Baking uncovered also allows steam to escape, keeping the topping crisp.

→ Can I substitute fresh potatoes instead of frozen?

Yes, use peeled and diced raw potatoes. They may require a slightly longer baking time to become fully tender.

→ Is it possible to make this dish ahead?

Absolutely! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking as usual.

→ How do I freeze this casserole for later use?

Wrap the unbaked dish tightly with plastic wrap and foil or place in a freezer-safe container. Freeze for up to 3 months, then thaw in the refrigerator before baking.

→ What can I use instead of cream of mushroom soup?

Try using cream of chicken or celery soup, or a homemade white sauce thickened with flour and broth for a similar result.

Ground Beef Potatoes Casserole

Savory ground beef, tender potatoes, and cheddar in a creamy mushroom sauce, topped with crispy Panko crumbs.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes
By: Casey

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings

Dietary: ~

Ingredients

→ Ground Beef Layer

01 1 pound ground beef, 85% lean
02 1 medium onion, diced
03 3 cloves garlic, minced
04 1 teaspoon dried thyme
05 1 teaspoon smoked paprika
06 ½ teaspoon fine sea salt
07 ¼ teaspoon fresh ground black pepper

→ Sauce Mixture

08 10 ½ ounces cream of mushroom soup (1 can)
09 1 cup sour cream
10 1 cup low-sodium beef broth

→ Potato Base and Topping

11 32 ounces frozen diced hash brown potatoes, thawed (1 bag)
12 2 cups shredded cheddar cheese, divided
13 ½ cup grated Parmesan cheese
14 ¼ cup chopped fresh parsley
15 ½ cup Panko breadcrumbs
16 2 tablespoons unsalted butter, melted

Instructions

Step 01

Preheat the oven to 375°F and grease a 9×13-inch baking dish.

Step 02

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.

Step 03

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.

Step 04

In a separate bowl, whisk together the cream of mushroom soup, sour cream, and beef broth until smooth.

Step 05

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.

Step 06

Pour the sauce mixture evenly over the cheese, then top with the remaining hash brown potatoes.

Step 07

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.

Step 08

In another small bowl, mix the Panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture over the cheese topping.

Step 09

Bake the casserole, uncovered, for 45 to 50 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

Step 10

Remove the casserole from the oven and let it cool for 5 to 10 minutes before serving.

Notes

  1. This dish can be prepared up to 24 hours ahead and refrigerated. Bake as directed when ready.
  2. For best results, freeze the casserole before baking it. Thaw in the refrigerator before cooking.

Tools You'll Need

  • Large skillet
  • Mixing bowls
  • 9×13-inch baking dish
  • Wooden spoon or spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy from sour cream, cheddar cheese, Parmesan cheese, and cream of mushroom soup.
  • Contains gluten in Panko breadcrumbs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 22.9 g
  • Total Carbohydrate: 35.6 g
  • Protein: 21.4 g