Quick and Easy Baked Potato Casserole with Beef
Savor the ultimate comfort food with this Quick and Easy Baked Potato Casserole with Beef—a hearty, family-friendly dish that combines layers of tender russet potatoes, savory seasoned ground beef, and rich, melty cheddar cheese. This all-in-one meal is brought together with a creamy sour cream and milk sauce, making every bite irresistibly flavorful. Perfect for busy weeknights, this casserole boasts a simple prep time of just 20 minutes, with the oven doing the rest of the work. Garnished with fresh parsley for a burst of color, this cheesy potato casserole is a crowd-pleaser that transforms humble ingredients into a satisfying dinner. Plus, it’s easy to customize and feed a crowd!
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 1 lb ground beef
- 1 medium yellow onion
- 2 cloves garlic cloves
- 2 cups shredded cheddar cheese
- 0.5 cup sour cream
- 0.25 cup milk
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 2 tbsp chopped parsley (optional for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Peel the russet potatoes and slice them thinly into 1/4-inch rounds. Place them in a pot of salted water and bring to a boil. Cook for 8-10 minutes until tender but not falling apart. Drain and set aside.
While the potatoes are boiling, heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking for 2-3 minutes until fragrant.
Add the ground beef to the skillet, breaking it up with a wooden spoon. Season with salt, black pepper, and paprika, and cook until the beef is browned and fully cooked, about 7-8 minutes. Drain excess fat and set the beef mixture aside.
In a small saucepan, melt the butter over low heat. Stir in the milk and sour cream, mixing well to create a creamy sauce.
Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of butter. Layer half of the potato slices evenly at the bottom of the dish.
Spread half of the cooked beef mixture over the potatoes, followed by a layer of 1 cup of shredded cheddar cheese.
Repeat the layers with the remaining potatoes, beef mixture, and another 1 cup of shredded cheddar cheese.
Pour the sour cream and milk mixture evenly over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese on top is melted and bubbly.
Let the casserole cool slightly for 5 minutes. Garnish with chopped parsley if desired before serving.
Nutrition Facts
Calories |
3220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.5 g | 275% | |
| Saturated Fat | 111.5 g | 558% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 4465 mg | 194% | |
| Total Carbohydrate | 184.7 g | 67% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 23.7 g | ||
| Protein | 160.8 g | 322% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2038 mg | 157% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 5312 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
