Ground Beef Potato Casserole

This ground beef potato casserole is the ultimate weeknight comfort meal with golden Yukon potatoes, hearty seasoned beef, and melty Colby jack cheese all layered in a rich and savory mushroom cream sauce. Every bite reminds me of cozy family dinners growing up, when just one bubbling pan could bring everyone to the table hungry for seconds.

I remember making this for my first potluck after college and feeling so proud when I left the dish empty and was asked for the recipe.

Ingredients

• Yukon gold potatoes: give creamy texture and buttery flavor without falling apart choose firm, unblemished ones
• Lean ground beef: adds rich flavor and protein I prefer 85 percent lean for the best balance of taste and less grease
• Sweet yellow onion: delivers natural sweetness and depth look for onions that feel heavy and have shiny skin
• Minced garlic: brings sharpness and warmth use fresh cloves for the brightest flavor
• Cream of mushroom soup: acts as a creamy binder opt for a brand with a rich earthy profile
• Half and half: provides richness and a silky mouthfeel a fresher date ensures best results
• Onion powder: boosts the savory flavor with a hint of sweetness
• Kosher salt: offers clean seasoning try to use a coarse variety for even distribution
• Freshly cracked black pepper: adds a gentle kick and aroma grind it just before cooking for best results
• Colby jack cheese: gives a gooey melt and mild flavor shred your own for the best texture and flavor

Step-by-Step Instructions

Prepare the Potatoes:

Slice Yukon gold potatoes into very thin one eighth inch slices and submerge them in cold water to avoid browning while you prepare the rest of the dish

Preheat and Prepare the Dish:

Set your oven to three hundred fifty degrees Fahrenheit Spray a nine by thirteen inch baking dish with cooking spray and set it aside

Brown the Beef and Aromatics:

Set a large saucepan over medium high heat Add lean ground beef along with the finely diced onions and minced garlic Cook while breaking up the beef with a spoon until it is browned and the onions are soft Drain any excess oil to keep the casserole from becoming greasy

Mix the Cream Sauce:

In a medium mixing bowl stir together cream of mushroom soup with half and half onion powder kosher salt and freshly ground black pepper until the mixture is completely smooth This will make your sauce extra silky

Assemble the Casserole Layers:

Drain the prepared potato slices Layer one third of the potatoes in the bottom of your baking dish Next spread one third of the cooked beef mixture followed by three quarters cup of shredded Colby jack cheese and one third of the mushroom soup mixture Repeat these layers for the next third of the ingredients

Top and Finish the Layers:

For the last layer add the remaining potatoes and ground beef Pour the last of the soup mixture over everything then scatter the remaining one and one half cups of Colby jack cheese on top

Bake the Casserole:

Cover tightly with aluminum foil Set in your preheated oven and bake for one hour and ten minutes Remove the foil and bake for another twenty minutes so the cheese browns nicely Let the casserole sit out for fifteen minutes so the juices settle before serving

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My kids always hover near the kitchen when this bakes and their favorite part is the golden crust of cheese on top I will always remember them fighting over the corners when they were little

Storage Tips

Store leftovers in a tightly covered dish in the refrigerator for up to four days warm slices in the microwave or a low oven for best texture You can freeze cooled portions in single serving containers for easy future meals Just thaw in the fridge overnight and reheat thoroughly

Ingredient Substitutions

Swap russet potatoes if you do not have Yukon golds the texture will be slightly drier but still works Chicken or turkey can stand in for the ground beef if you prefer a lighter flavor If you need a gluten free version use a gluten free cream soup and double check your cheese and other ingredients for gluten Monterey jack or cheddar cheese can be used in place of Colby jack for a similar gooey result

Serving Suggestions

Pair this hearty casserole with a crisp green salad or steamed green beans for a classic meal The cheesy beefy layers also taste great with a spoonful of tangy sour cream or a sprinkle of fresh green onions on top For true comfort food vibes serve alongside some warm bread or rolls to mop up the creamy sauce

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A Bite of History

Potato casseroles are a staple of American comfort cooking evolving from humble layered bakes found at community suppers and church picnics They are beloved for simplicity and the way they stretch a few ingredients into a family feast My grandmother always said a recipe like this could make any day feel a little more special

Frequently Asked Questions

→ Can I prepare this dish ahead of time?

Yes, you can assemble the layers, cover, and refrigerate until ready to bake. Add extra baking time if chilled.

→ Should I peel the potatoes before slicing?

Peeling is optional. Yukon gold potatoes have tender skins that add texture, but feel free to peel if you prefer.

→ Can I use a different type of cheese?

Colby jack works well, but cheddar, Monterey Jack, or a cheese blend are also excellent for melting and flavor.

→ How do I know when it’s finished baking?

The top should be golden and bubbly, and a fork should slide easily through the potatoes when tested.

→ Are there suggested side dishes to serve with this?

Try pairing with a simple green salad, steamed vegetables, or warm dinner rolls to round out the meal.