This from scratch ground beef and potato casserole is a delicious and easy dinner recipe that is made with pantry staples! It’s great for a cozy, warm winter dinner.
Although this recipe is delicious any time of the year, there’s something special about having a beef and potato casserole on a cold winter evening. It’s so warm, hearty, and nourishing. Make sure to have this from scratch beef and potato recipe in your winter dinners rotation!
Ground Beef Dinner
I’m always looking for quick, from scratch dinner ideas made with ground beef, because ground beef is one of the only meats I always have on hand and can cook in a hurry! Even if it’s in the freezer, ground beef can be thawed extremely quickly in a bowl of cold water, or it can be cooked from frozen if you’re really in a pinch. This is a go-to winter dinner recipe for us because we almost always have ground beef and potatoes on hand.
Connecticut beef supper
Growing up, this meal was known as Connecticut beef supper to our family. I’m sure it’s still known to some people as Connecticut beef supper, but it’s more well known as a beef and potato casserole.
What makes this recipe unique is the addition of sour cream and a cream sauce which is poured over the potatoes. This gives you a creamy, flavorful dish that you’ll make again and again.
Red potatoes or russet potatoes
I used small red potatoes in this beef casserole, but you can also use russet potatoes or probably any other type of potato. Although scalloping the potatoes takes a bit of extra time, as opposed to just chopping the potatoes into chunks, it is definitely worth it! The texture and the way the sauce covers the potatoes makes it such a tasty experience.
Simple Ground Beef and Potato Casserole
Ground beef and potato casserole is the perfect go-to dinner recipe for any day of the week. Ground beef, potatoes, an onion, and maybe some sour cream.. those are things I usually have on hand! This recipe is not only simple, but it is made entirely from scratch, so you can feel good about the ingredients that you’re giving your family!
I really enjoy having a file of recipes on hand that are made with simple pantry staples so that I can make it any day of the week without having to do a lot of planning. No fancy ingredients, just the basic delicious things that you already have.
Can ground beef and potato casserole be made ahead of time?
Absolutely. This recipe can be made a couple of days in advance, or even frozen. Just make the recipe up until it is time for it to be baked, then cover in plastic wrap and store in the refrigerator until you’re ready to bake it. Make sure not to add the shredded cheddar until you’ve already baked the casserole for 40 minutes.
If you’re wanting to freeze this recipe, prepare the casserole up until it is time for it to be baked, then cover it with plastic wrap and foil and place in the freezer. It will stay fresh in the freezer for at least 3 months. When ready to bake, remove the casserole from the freezer and remove the foil and plastic wrap. Bake at 400 covered with foil for 30 minutes, then remove the foil and bake for another 40 minutes. Add the cheese, and bake for an additional 15-20 minutes.
Ingredients
2lbs Red Potatoes*
1lb Ground Beef
1/2 Yellow Onion
1/2 Cup Sour Cream (4oz)
1/4 Cup Butter
1/4 Cup Flour
1 1/2 Cups Whole Milk
1/2 Cup Heavy Cream
3 tsp. Salt (Divided)
1/2 tsp. Pepper
2 Cups Shredded Cheddar Cheese (8oz)
How to make ground beef and potato casserole
Begin by browning and chopping your ground beef over medium heat. Dice your onion and add it to the ground beef, along with 1 tsp salt. Allow the onion to cook with the ground beef over medium heat until it is soft and translucent, about 10 minutes.
Add the 1/2 cup sour cream to the ground beef mixture and mix until combined, then pour the beef and onion mixture into a 9×13 baking dish and spread it over the bottom of the pan evenly.
Preheat your oven to 400 degrees.
Wash and slice your red potatoes. Scallop your potatoes thinly (about 1/8th inch thick) and evenly to ensure even cooking.
Layer half of the scalloped potatoes over the beef mixture in the 9×13 dish, then sprinkle 1 tsp of salt evenly over the layered potatoes. Next, layer the remaining potatoes into the dish.
In the same pot that you cooked the beef and onions, melt 1/4 cup butter. Stir in the 1/4 cup flour and allow to cook for 1 minute.
Quickly pour in the milk and heavy cream, and continue to cook and stir over medium heat until the sauce comes to a gentle simmer. At this point you can add in the 1/2 tsp pepper, and the final 1 tsp salt. Allow the sauce to simmer for about 1 minute, or until thickened.
Pour the cream sauce over the scalloped potatoes, spreading it out to cover the potatoes evenly.
Bake at 400 degrees for 40 minutes, then remove the casserole from the oven and sprinkle on the 2 cups shredded cheddar. Put the casserole back into the oven and bake for another 15-20 minutes, or until the potatoes are soft and the cheese is lightly browned on top.
Enjoy!
Notes
*You can also use russet potatoes or yellow potatoes!
Printable Recipe
Ground Beef and Potato Casserole
This from scratch ground beef and potato casserole is a delicious and easy dinner recipe that is made with pantry staples! It's great for a cozy, warm winter dinner.
Ingredients
- 2lbs Red Potatoes*
- 1lb Ground Beef
- 1/2 Yellow Onion
- 1/2 Cup Sour Cream (4oz)
- 1/4 Cup Butter
- 1/4 Cup Flour
- 1 1/2 Cups Whole Milk
- 1/2 Cup Heavy Cream
- 3 tsp. Salt (Divided)
- 1/2 tsp. Pepper
- 2 Cups Shredded Cheddar Cheese (8oz)
Instructions
Begin by browning and chopping your ground beef over medium heat. Dice your onion and add it to the ground beef, along with 1 tsp salt. Allow the onion to cook with the ground beef over medium heat until it is soft and translucent, about 10 minutes.
Add the 1/2 cup sour cream to the ground beef mixture and mix until combined, then pour the beef and onion mixture into a 9x13 baking dish and spread it over the bottom of the pan evenly.
Preheat your oven to 400 degrees.
Wash and slice your red potatoes. Scallop your potatoes thinly (about 1/8th inch thick) and evenly to ensure even cooking.
Layer half of the scalloped potatoes over the beef mixture in the 9x13 dish, then sprinkle 1 tsp of salt evenly over the layered potatoes. Next, layer the remaining potatoes into the dish.
In the same pot that you cooked the beef and onions, melt 1/4 cup butter. Stir in the 1/4 cup flour and allow to cook for 1 minute.
Quickly pour in the milk and heavy cream, and continue to cook and stir over medium heat until the sauce comes to a gentle simmer. At this point you can add in the 1/2 tsp pepper, and the final 1 tsp salt. Allow the sauce to simmer for about 1 minute, or until thickened.
Pour the cream sauce over the scalloped potatoes, spreading it out to cover the potatoes evenly.
Bake at 400 degrees for 40 minutes, then remove the casserole from the oven and sprinkle on the 2 cups shredded cheddar. Put the casserole back into the oven and bake for another 15-20 minutes, or until the potatoes are soft and the cheese is lightly browned on top.
Enjoy!
Notes
*You can also use russet potatoes or yellow potatoes!
Nutrition Information:
Yield:
6Serving Size:
1/6th CasseroleAmount Per Serving: Calories: 619Total Fat: 41.3gSaturated Fat: 23.9gCholesterol: 146mgSodium: 1545mgCarbohydrates: 33.2gFiber: 2.9gSugar: 5.3gProtein: 29.6g
Nutrition information isn't always accurate.
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