Description

This Ground Beef and Potato Casserole is a comforting, hearty dish perfect for family dinners. It combines browned ground beef, sautéed onions and mushrooms, tender potatoes, and a rich creamy gravy all baked to golden perfection with melted cheddar cheese on top. Easy to prepare and packed with flavor, this casserole offers a satisfying one-pan meal that warms you from the inside out.

Ingredients

Scale

Main Ingredients

2 tablespoons oil
2 tablespoons butter
1 medium onion, finely chopped (about 1 cup)
8 oz mushrooms, chopped
1-1/2 pounds ground beef
Salt and pepper, to taste
1 tablespoon tomato paste
2 teaspoons garlic herb or all-purpose seasoning (more or less to taste)
2/3 cup flour
2-1/2 cups chicken broth
2 pounds potatoes, peeled and diced into no larger than 0.3-inch cubes (about 4 cups)
1/2 cup heavy cream (or half-and-half)
1 tablespoon cornstarch
1 cup shredded cheddar cheese (or more to taste)

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Instructions

Prep: Heat the oven to 350°F. Use a 3.5 – 4 quart oven-safe skillet or transfer the mixture to a ~4 quart casserole dish for baking. Prepare all ingredients for easy assembly.
Cook vegetables: Heat oil and butter over medium-high heat in the oven-safe skillet or braiser. Add chopped onion and mushrooms and cook until they start to soften, about 5 minutes.
Brown beef: Add the ground beef, season lightly with salt and pepper, and cook, breaking up the meat until browned. Stir in tomato paste and garlic herb or all-purpose seasoning.
Make gravy: Reduce heat to medium-low. Sprinkle flour evenly over the beef and vegetables, stirring constantly until no dry spots remain. Slowly add chicken broth while stirring to form a smooth gravy.
Simmer potatoes: Stir diced potatoes into the beef mixture. Bring to a gentle simmer, then reduce heat to low. Cover with a lid and simmer until potatoes are halfway tender, about 10 minutes. Stir occasionally to prevent scorching and maintain a low steady simmer.
Finish: Whisk heavy cream or half-and-half with cornstarch until smooth, then stir into the skillet mixture. Mix in half a cup of shredded cheddar cheese, then top the casserole with the remaining cheese or as much as you like.
Bake: Place the skillet or casserole dish in the preheated oven and bake for 25-30 minutes until edges are bubbly, the top is golden, and potatoes are fully tender. If the top browns too quickly, cover loosely with foil. Once baked, let the casserole rest on the counter for 10-20 minutes to thicken. Serve warm.

Notes

Use an oven-safe skillet for ease or transfer to a casserole dish before baking.
Resting the casserole after baking allows the gravy to thicken and improves texture.
Adjust seasoning to taste throughout the cooking process.
For a creamier casserole, use heavy cream instead of half-and-half.
Leftovers can be refrigerated and reheated in the oven for best results.