Ground Beef Casserole with Potatoes
This easy Ground Beef Casserole with potatoes is the ultimate comfort food that is perfect for busy weeknights! Hearty and delicious, this cheesy ground beef casserole recipe is a crowd pleaser with its savory beef, tender potatoes, creamy mushrooms and crunchy Panko topping.
Ingredients
- 1 pound ground beef I used 85% lean
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon fine sea salt
- ¼ teaspoon fresh ground black pepper
- 10 ½ ounces cream of mushroom soup 1 can
- 1 cup sour cream
- 1 cup beef broth low sodium
- 32 ounces frozen diced hash brown potatoes thawed, 1 bag
- 2 cups shredded cheddar cheese divided
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- ½ cup Panko breadcrumbs
- 2 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
- In a large skillet, cook the ground beef and diced onion over medium-high heat, stirring occasionally, until the beef is browned and the onion is softened, about 6 to 8 minutes.1 pound ground beef, 1 medium onion
- Add the minced garlic, thyme, smoked paprika, salt and pepper to the skillet. Stir to combine and cook for an additional 1 to 2 minutes, until fragrant.3 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, ½ teaspoon fine sea salt, ¼ teaspoon fresh ground black pepper
- In a separate bowl, whisk together the cream of mushroom soup, sour cream, and beef broth until smooth.10 ½ ounces cream of mushroom soup, 1 cup sour cream, 1 cup beef broth
- Spread half of the thawed hash brown potatoes in an even layer in the prepared baking dish. Top with the cooked ground beef mixture, followed by one cup of the shredded cheddar cheese.32 ounces frozen diced hash brown potatoes, 2 cups shredded cheddar cheese
- Pour the soup mixture evenly over the cheese, then top with the remaining hash brown potatoes.
- In a small bowl, combine the remaining one cup of shredded cheddar cheese, Parmesan cheese and chopped parsley. Sprinkle this mixture evenly over the top of the casserole.2 cups shredded cheddar cheese, ½ cup grated Parmesan cheese, ¼ cup chopped fresh parsley
- In another small bowl, mix the Panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture over the cheese topping.½ cup Panko breadcrumbs, 2 tablespoons unsalted butter
- Bake the casserole, uncovered, for 45 to 50 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
- Remove the casserole from the oven and let it cool for 5 to 10 minutes before serving.
Notes
Storage Information
Refrigerator: Ground Beef and Potato Casserole should be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven unOl thoroughly warmed.
Freezer: It’s best to freeze the casserole before baking it. This way, you avoid ending up with mushy textures, and the flavors stay nice and fresh for when you bake it later. Wrap tightly in plastic wrap and then foil (or transfer to a freezer bag) and freeze for up to 3 months. Thaw in the refrigerator overnight before baking or reheating at 350°F.
Make Ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. When ready, bake as directed.
