Cheesy Beef Potato Casserole

How to Make Cheesy Beef Potato Casserole

1. 1

   Step 1: Brown the beef with aromatics

   Preheat the oven to 375°F (190°C). In a large skillet over medium-high heat, sauté the chopped onion until translucent, then add the minced garlic and cook 30 seconds more. Add the ground beef, Worcestershire sauce, and salt and pepper, breaking the meat up and cooking until no pink remains and the liquid has mostly evaporated; drain excess fat if desired.

   For this step

   • 1 lbGround beef (80/20)
   • 1 mediumYellow onion, finely chopped
   • 2 clovesGarlic cloves, minced
   • 1 tbspWorcestershire sauce
   • 1 1/2 tspSalt and ground black pepper
   
2. 2

   Step 2: Prepare potatoes or cauliflower

   If using potatoes, place sliced potatoes in a large pot of salted water and simmer until just tender, about 8–10 minutes, then drain. If using the low-carb cauliflower option, steam or simmer florets until fork-tender, about 6–8 minutes, then drain and roughly chop. Pat cooked potatoes or cauliflower dry before assembling.

   For this step

   • 3 mediumRusset potatoes, peeled and sliced 1/4-inch
   • 1 lbCauliflower florets (optional low-carb swap for potatoes)
   
3. 3

   Step 3: Make the creamy beef mixture

   Reduce heat and return the drained cooked beef to the skillet (or a mixing bowl) and stir in the sour cream until well combined and saucy. Taste and adjust seasoning with additional salt and pepper if needed; the sour cream binds the filling and keeps the casserole moist.

   For this step

   • 1 cupSour cream
   
4. 4

   Step 4: Assemble the casserole

   Lightly grease a 9x13-inch (23x33 cm) baking dish. Layer half of the sliced potatoes (or half the cauliflower) across the bottom, spread the creamy beef mixture evenly over them, then top with the remaining potatoes or cauliflower. Sprinkle the shredded cheddar cheese evenly over the top for a golden, cheesy crust.

   For this step

   • 2 cupsShredded sharp cheddar cheese
   
5. 5

   Step 5: Bake until bubbly and golden

   Cover loosely with foil and bake in the preheated oven for 20 minutes, then remove the foil and bake 10–15 minutes more until the cheese is melted and edges are bubbling and golden. If desired, broil for 1–2 minutes to deepen the cheese color—watch carefully to avoid burning.
   
6. 6

   Step 6: Rest and serve

   Let the casserole rest for 5–10 minutes to set before cutting so portions hold together. Serve hot with an optional green salad or steamed veggies; store leftovers covered in the fridge up to 3 days and reheat until warmed through.

1. Preheat the oven to 375°F (190°C). In a large skillet over medium-high heat, sauté the chopped onion until translucent, then add the minced garlic and cook 30 seconds more. Add the ground beef, Worcestershire sauce, and salt and pepper, breaking the meat up and cooking until no pink remains and the liquid has mostly evaporated; drain excess fat if desired.
2. If using potatoes, place sliced potatoes in a large pot of salted water and simmer until just tender, about 8–10 minutes, then drain. If using the low-carb cauliflower option, steam or simmer florets until fork-tender, about 6–8 minutes, then drain and roughly chop. Pat cooked potatoes or cauliflower dry before assembling.
3. Reduce heat and return the drained cooked beef to the skillet (or a mixing bowl) and stir in the sour cream until well combined and saucy. Taste and adjust seasoning with additional salt and pepper if needed; the sour cream binds the filling and keeps the casserole moist.
4. Lightly grease a 9x13-inch (23x33 cm) baking dish. Layer half of the sliced potatoes (or half the cauliflower) across the bottom, spread the creamy beef mixture evenly over them, then top with the remaining potatoes or cauliflower. Sprinkle the shredded cheddar cheese evenly over the top for a golden, cheesy crust.
5. Cover loosely with foil and bake in the preheated oven for 20 minutes, then remove the foil and bake 10–15 minutes more until the cheese is melted and edges are bubbling and golden. If desired, broil for 1–2 minutes to deepen the cheese color—watch carefully to avoid burning.
6. Let the casserole rest for 5–10 minutes to set before cutting so portions hold together. Serve hot with an optional green salad or steamed veggies; store leftovers covered in the fridge up to 3 days and reheat until warmed through.