Ground Beef Casserole
This ground beef casserole recipe is a delicious family dinner favorite. Browned beef is combined in a rich tomato sauce, layered with hearty, comforting potatoes, and topped with cheese.
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Casseroles and bakes are some of our most popular recipes. This Chicken Broccoli Bake and this Tex Mex Casserole lead the pack. Check out all of our homemade casseroles for more inspiration.
Why You Will Love This Recipe
- Hearty and comforting, this easy casserole is a total crowd-pleaser.
- It freezes well and can be assembled ahead of time, which is great for both entertaining and meal-prepping.
- This recipe is naturally gluten-free. Bonus!
Ingredients
Find the complete ingredient list, with measurements, in the recipe card below.
- Olive Oil + Butter – For sauteeing the onions and garlic.
- Onions + Garlic – These elements add
- Ground Beef – We use grass-fed lean ground beef, but regular or extra lean will also work.
- Salt + Pepper – A pinch of salt and pepper will bring out the best flavors in your ingredients.
- Tomato Sauce – We use a plain variety and add our own seasonings.
- Crushed Fire-Roasted Tomatoes – This brings a smoky element to the dish. You could also use regular crushed tomatoes.
- Russet Potatoes – Russets keep their shape when the casserole is baked and won’t turn to mush.
- Cheese – Our choice is marble, which has a mixture of mozzarella cheese and cheddar cheese. It melts beautifully on top of the casserole.
- Basil – A sprinkle of basil brings a beautiful pop of color and a burst of fresh flavor.
Equipment
- Large bottomed saucepan or large skillet – It is best to use a deep pot or pan to reduce tomato sauce splatter. It’s easier to wash the pot than the whole stovetop.
- Baking Dish – We recommend an 8×11 or 9×9 casserole dish.
- Foil – This is used to cover the baking dish while the casserole cooks.
- Made of premium ceramic material.
- Suitable for oven, microwave, freezer, and dishwasher.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
Start by warming the butter and oil in the pan over medium heat.
Step 2
Next, add the onions and sweat them down for 3-5 minutes to soften them.
Step 3
Then, add the minced garlic and stir for one minute.
Step 4
Next, add the ground beef and break it up with a wooden spoon. Cook until browned through and no pink remains, stirring occasionally.
Step 5
Then, pour in the tomato sauce and crushed fire-roasted tomatoes. Stir it well to combine everything and bring it to a quick boil.
Reduce the heat and let the ground beef mixture simmer for 10-15 minutes.
Step 6
Meanwhile, grease the baking dish and preheat your oven to 375.
Peel the russet potatoes and slice them into 1/4-inch thick rounds.
Step 7
Next, add an even layer of the sliced potatoes to the bottom of the greased casserole dish.
Step 8
Follow that up with a layer of the cooked ground beef sauce.
Step 9
Repeat that order and then top the mixture evenly with the shredded cheese.
Step 10
Finally, cover the dish with foil and pop it into the preheated oven. Bake for 40 minutes covered, then remove the foil and bake for another 10-15 minutes.
Once it is browned and bubbling, it is ready!
Expert Tip!
Let the dish rest for 5 minutes after baking so that the juices and sauce can redistribute from the edges back into the casserole. This will also make it much easier to cut into clean portions.
Sprinkle on some fresh chopped basil for flavor, color, and aromatherapy.
I LOVE the clean herbaceous scent of summertime basil.
Substitutions
- Lighten it up by using leaner protein such as ground turkey or ground chicken.
- Use sweet potatoes or fingerlings instead of russets.
- Instead of fresh garlic and onion, garlic powder and onion powder will work in a pinch.
- Substitute freshly chopped oregano instead of basil for a more woodsy flavor.
Recipe Variations
- Give it a southwestern vibe by adding black beans, corn, and some homemade taco seasoning.
- Kick it up a notch with a topping of homemade tater tots.
- For a more creamy sauce, stir in a couple of spoonfuls of cream cheese or sour cream into the sauce after it simmers.
Serving Suggestions
- We love serving this with a simple lettuce salad on the side. If you want to get fancy, try this arugula salad.
- You can make it super hearty with a side of egg noodles, whole grain, or gluten-free pasta. We also serve it with brown rice cooked in broth.
FAQS
Yes, this recipe can be assembled ahead of time, covered, and stored in the refrigerator for up to 24 hours. Simply follow the instructions up until baking. Let the dish come to room temperature for 10-15 minutes before putting it into a hot oven. This is convenient for meal prepping or preparing for a gathering.
Storage Tips
To Store: Any leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the microwave until warm or in a 350-degree oven for 10-15 minutes.
To Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and follow the above instructions for reheating.
More Recipes With Ground Beef
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Ground Beef Casserole
Ingredients
- ½ tbsp olive oil
- ½ tbsp butter
- ½ cup chopped onions
- 4 cloves garlic, minced
- 1 lb lean ground beef
- ½ tsp fine sea salt
- ½ tsp black pepper
- 8 ounce can plain tomato sauce
- 14 ounce can fire-roasted tomatoes
- 2 large russet potatoes
- ¾ cup shredded cheese
- 1 tbsp freshly chopped basil
Instructions
- Set the oven to 375. Grease an 8 x 11 casserole dish and set it aside.
- Add the butter and oil to a wide-bottomed saucepan or large skillet over medium heat. Once it is hot, add the chopped onions. Stir and cook for 3-5 minutes until they are softened. Add the minced garlic and stir for one more minute.
- Place the beef in the pan with the onions and break it up with a wooden spoon. Season with salt and pepper. Cook until the beef is browned and cooked through with no visible pink – about 5- 7 minutes.
- Pour in the tomato sauce and crushed fire-roasted tomatoes. Stir well and bring to a quick boil. Lower the heat to medium-low and simmer, stirring occasionally, for 15 minutes.
- Meanwhile, peel the russet potatoes and slice them into ¼-inch thick round slices.
- Layer half of the potato slices in the bottom of the greased baking dish, followed by a layer of the sauce, then a layer of the rest of the potatoes and sauce. Finish by topping the sauce with the shredded cheese.
- Cover the dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for 10-15 more minutes.
- Let the casserole rest for 5 minutes. Sprinkle with fresh chopped basil and serve warm.
