Potato and Ground Beef Casserole – A Hearty, Comforting Classic

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  1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. In a skillet over medium heat, cook the ground beef and onion until the meat is browned. Drain excess grease.
  3. Stir in garlic, salt, black pepper, paprika, oregano, and diced tomatoes (if using). Let it simmer for 2 minutes, then remove from heat.

Step 2: Make the Cheese Sauce

  1. In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute, whisking constantly.
  2. Slowly add the milk, whisking until smooth and slightly thickened.
  3. Stir in Dijon mustard, salt, garlic powder, cheddar cheese, and mozzarella until melted and creamy.

Step 3: Assemble the Casserole

  1. Arrange half of the sliced potatoes in the prepared baking dish.
  2. Spoon half of the beef mixture over the potatoes.
  3. Pour half of the cheese sauce on top.
  4. Repeat with the remaining potatoes, beef mixture, and cheese sauce.

Step 4: Bake & Serve

  1. Cover with foil and bake for 45 minutes.
  2. Remove the foil and bake for an additional 15–20 minutes, until the top is golden and the potatoes are fork-tender.
  3. Let rest for 5 minutes before serving. Garnish with fresh parsley or chives if desired.

Serving and Storage Tips

Serving Suggestions:

  • Pair with a simple green salad or roasted vegetables.
  • Add a dollop of sour cream or drizzle with hot sauce for extra flavor.
  • Serve with crusty bread to soak up the cheesy goodness.

Storage & Reheating:

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze individual portions for up to 3 months.
  • Reheating: Warm in the oven at 350°F (175°C) for 15 minutes, or microwave in short bursts.

Variants & Customization

  • Spicy Version: Add ½ tsp cayenne pepper or mix in diced jalapeños.
  • Vegetable Boost: Add layers of spinach, mushrooms, or bell peppers.
  • Creamy Upgrade: Swap milk for heavy cream for a richer cheese sauce.
  • Taco-Style Twist: Season the beef with taco seasoning and use pepper jack cheese.

FAQ

1. Can I use pre-cooked or frozen potatoes?

Yes! Frozen hash browns or pre-cooked sliced potatoes can save time—just adjust the baking time accordingly.

2. What’s the best cheese for this casserole?

Cheddar is the classic choice, but Colby Jack, Monterey Jack, or Gruyère also work well.

3. Can I make this casserole ahead of time?

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

4. How do I ensure the potatoes cook evenly?

Slice them thinly and evenly—about ⅛ inch thick—or partially cook them before assembling.

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