Ground Beef Potatoes Casserole

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

Pin it

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

Pin it

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.