Description

This Cozy Ground Beef and Potatoes Casserole is an easy and comforting family meal perfect for any night of the week. It combines savory ground beef sautéed with onions and garlic, creamy sour cream, tender diced potatoes, and a generous topping of melted cheddar cheese baked to golden perfection. Simple yet flavorful, this casserole is a hearty dish that brings warmth and satisfaction, ideal for feeding a crowd or enjoying leftovers.

Ingredients

Scale

Meat and Vegetables

1 pound Ground Beef (you can substitute with ground turkey or chicken)
4 cups Potatoes (Yukon Gold or Russet), peeled and diced
1 medium Yellow Onion, chopped
2 cloves Garlic, minced

Dairy

1 cup Cheddar Cheese, shredded (can substitute with Monterey Jack or Colby cheese)
1 cup Sour Cream (can substitute with cream cheese or heavy cream)

Liquids and Oils

0.5 cup Beef Broth
1 tablespoon Olive Oil

Spices and Seasonings

1 teaspoon Salt
0.5 teaspoon Black Pepper
1 teaspoon Dried Thyme
1 teaspoon Paprika

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
Prepare Vegetables: Peel the potatoes and dice them into small, even cubes. Chop the onion and mince the garlic cloves finely to ensure they cook evenly.
Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onions and minced garlic, sautéing for about 3-5 minutes until the onions turn translucent and fragrant.
Cook Ground Beef: Add the ground beef to the skillet, breaking it apart with a spoon. Season it with salt, black pepper, dried thyme, and paprika. Cook for 5-7 minutes until the beef is browned and cooked through.
Add Broth and Simmer: Pour in the beef broth and let the mixture simmer for 3-4 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Combine Ingredients: Transfer the beef mixture into a large mixing bowl. Gently fold in the diced potatoes, sour cream, and half of the shredded cheddar cheese until well combined.
Assemble the Casserole: Spread the combined mixture evenly into a large baking dish. Sprinkle the remaining cheddar cheese evenly over the top.
Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. This helps the potatoes cook through while keeping moisture in.
Bake Uncovered: Remove the foil and continue baking for another 10-15 minutes until the cheese topping is melted, bubbly, and golden brown.
Rest and Serve: Allow the casserole to sit for about 10 minutes after baking to set slightly before serving warm.

Notes

You can substitute ground turkey or chicken for the ground beef for a lighter protein option.
If you prefer a creamier casserole, swap sour cream with cream cheese or heavy cream.
For a different flavor profile, try using Monterey Jack or Colby cheese instead of cheddar.
Ensure potatoes are diced evenly to cook through uniformly.
Covering the casserole during initial baking helps steam the potatoes, making them tender.
Allowing the casserole to rest before serving helps it hold its shape when scooped.