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.

Course Dinner

Cuisine American

Prep Time 30

Cook Time 1

Resting time 5

Total Time 1 35

Servings

Calories 295kcal

Author Sharon Rhodes

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.

Video

Notes

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.

Nutrition