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To make a delicious beef and potato casserole, gather these main ingredients: - 1 lb ground beef - 4 large potatoes, thinly sliced into rounds - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup beef broth - 1 cup sour cream - 1 cup shredded cheese (preferably sharp cheddar or a blend) - 2 tablespoons extra virgin olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste These ingredients create layers of flavor. The ground beef gives the dish a hearty base. Potatoes add texture, while cheese brings richness. For a lovely finish, consider these optional garnishes: - Fresh parsley, chopped - Extra cheese for topping - Sliced green onions These garnishes brighten the dish. They also add color and freshness to your plate. Here are some tools to help you cook this casserole: - A large skillet - A 9x13-inch casserole dish - A sharp knife for slicing - A spatula for mixing - Aluminum foil to cover the dish Using the right tools makes cooking easier. They help you layer and bake the casserole evenly. For the full recipe, see the details above. First, gather all your ingredients. You will need: - 1 lb ground beef - 4 large potatoes, thinly sliced into rounds - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup beef broth - 1 cup sour cream - 1 cup shredded cheese (preferably sharp cheddar or a blend) - 2 tablespoons extra virgin olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - Fresh parsley, chopped (for garnish) Make sure your potatoes are thinly sliced. This helps them cook evenly. Chop the onion and mince the garlic for best flavor. Heat a large skillet over medium heat. Add the olive oil. Once hot, toss in the chopped onion and minced garlic. Sauté for about 3-4 minutes. You want the onion to look clear and smell great. Next, add the ground beef. Use a spatula to break it apart. Cook until it is browned, which takes about 5-7 minutes. If there is extra fat, drain it off. This keeps your casserole from being greasy. Now, pour in the beef broth. Add the dried thyme, smoked paprika, salt, and pepper. Stir well and let it simmer for about 5 minutes. This helps all the flavors blend together. Take a 9x13-inch casserole dish and grease it well. Start by placing half of the sliced potatoes at the bottom. Spread them out evenly. Now, spoon half of the beef mixture over the potatoes. Then, add half of the sour cream. Dollop it evenly across the layer. Finally, sprinkle half of the shredded cheese on top. Repeat this process with the rest of the potatoes, beef mixture, sour cream, and cheese. Make sure to distribute them evenly. Cover the dish tightly with aluminum foil. This keeps moisture in while baking. Place it in your preheated oven at 375°F (190°C). Bake for 30 minutes. After 30 minutes, carefully take off the foil. Return the casserole to the oven for another 15 minutes. Bake until the potatoes are fork-tender and the cheese is golden brown and bubbly. Once it's done, let the casserole cool for a few minutes. Before serving, add some chopped parsley for a fresh touch. To get great potatoes in your casserole, slice them thin. Thin slices cook faster and become tender. I suggest using a mandoline for even slices. Soak the slices in water for about 30 minutes before using. This helps remove extra starch and keeps them from turning brown. Drain and dry them well to avoid extra moisture in your dish. Seasoning is key to a tasty casserole. I love using dried thyme and smoked paprika in this dish. Both add warmth and depth. Don't forget to taste as you go. Sometimes, a pinch of salt or pepper makes a big difference. If you like a little heat, add some cayenne or crushed red pepper. Fresh parsley on top adds a nice touch of color and flavor. One common mistake is overcooking the beef. Cook it just until it’s browned, not dry. Another pitfall is layering too much potato. Keep layers even for better cooking. Also, remember to cover the dish tightly with foil. This helps steam the potatoes and keeps them moist. Finally, don’t skip letting the casserole cool for a few minutes before serving. This helps the layers set and makes it easier to serve. For the full recipe, check out the Hearty Beef & Potato Casserole 🥩🥔 section. {{image_4}} You can easily make a vegan or vegetarian version of this casserole. Instead of ground beef, use lentils or a meat substitute like tempeh or textured vegetable protein (TVP). These options give a hearty texture. For the broth, swap beef broth with vegetable broth. Use cashew cream or coconut cream instead of sour cream for a creamy finish. This way, you keep it rich and satisfying. If you want to change the cheese, try vegan cheese or a mild goat cheese. Both melt well and add a different flavor. For broth, chicken or mushroom broth works nicely. These choices can enhance the taste without losing the dish's essence. Feel free to mix and match cheeses to find your favorite combination. Adding veggies boosts the nutrition of your casserole. Consider mixing in carrots, peas, or spinach. These veggies provide color and flavor. You can also add bell peppers for a sweet kick. Just chop them finely and layer them with the potatoes. This way, you create a balanced meal that looks great and tastes amazing. To keep your beef and potato casserole fresh, let it cool first. Once cool, transfer it to an airtight container. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you are ready to eat, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to prevent it from drying out. Heat for about 20-25 minutes, or until it is hot throughout. You can also reheat individual portions in the microwave for quick meals. If you plan to freeze the casserole, do it before baking. Assemble the layers and cover tightly with foil or plastic wrap. Label it with the date. You can freeze it for up to three months. When you want to bake it, thaw it overnight in the fridge and then follow the baking instructions from the Full Recipe. Yes, you can use other meats in this casserole. Ground turkey or chicken works well. You can also try diced steak or even pork. Each meat will bring a unique flavor to the dish. Just make sure to adjust the cooking time if you use larger pieces of meat. Ground meat cooks faster than larger cuts. Your casserole is done when the potatoes are fork-tender. You can also check the cheese; it should be golden and bubbly. If you use a thermometer, the center should reach 165°F (74°C). Let it cool for a few minutes before serving. This will help the layers set nicely. Yes, you can prepare this casserole ahead of time. Assemble it and cover it tightly with foil. Store it in the fridge for up to a day. When you are ready to bake, add a few extra minutes to the cooking time. You can also freeze it for later. Just thaw it overnight in the fridge before baking. - Full Recipe: Hearty Beef & Potato Casserole 🥩🥔 This blog post covered how to make a tasty Beef & Potato Casserole. We looked at key ingredients, and cooking tools, and I shared easy steps for preparation. I also included tips for cooking potatoes and avoiding common mistakes, plus tasty variations and storage advice. Cooking this dish can be fun and rewarding. Enjoy making it your own and share it with family and friends! You’ll create a meal that’s warm, hearty, and satisfying every time.

Beef & Potato Casserole

Get ready to enjoy a comforting Hearty Beef & Potato Casserole that’s perfect for family dinners! This delicious dish layers ground beef, tender potatoes, and rich cheese for a meal everyone will love. With simple ingredients and easy steps, it’s perfect for any night of the week.
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Ingredients
  

1 lb ground beef

4 large potatoes, thinly sliced into rounds

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup beef broth

1 cup sour cream

1 cup shredded cheese (preferably sharp cheddar or a blend)

2 tablespoons extra virgin olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C) to prepare for baking.

    In a large skillet, heat the extra virgin olive oil over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion turns translucent and fragrant.

      Add the ground beef to the skillet. Use a spatula to break it apart, cooking it until browned, approximately 5-7 minutes. If any excess fat accumulates, drain it off to keep the dish from becoming greasy.

        Incorporate the beef broth, dried thyme, smoked paprika, salt, and pepper into the skillet. Allow the mixture to simmer gently for about 5 minutes, stirring occasionally to blend the flavors.

          Grease a 9x13-inch casserole dish thoroughly. Begin layering by placing half of the thinly sliced potatoes evenly over the bottom of the dish.

            Spoon half of the savory beef mixture over the potatoes, followed by half of the sour cream, dolloping it evenly across, and finally topping with half of the shredded cheese.

              Repeat the layering process with the remaining sliced potatoes, beef mixture, sour cream, and cheese, ensuring even distribution.

                Cover the casserole dish tightly with aluminum foil to prevent drying out during baking, and place it in the preheated oven. Bake for 30 minutes.

                  After 30 minutes, carefully remove the foil and return the casserole to the oven for an additional 15 minutes. Bake until the potatoes are fork-tender and the cheese is bubbling and golden brown.

                    Once finished, allow the casserole to cool for a few minutes before serving. Garnish with freshly chopped parsley for a vibrant touch.

                      - Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6

                        - Presentation Tips: Serve the casserole in individual portions, garnished with extra parsley and accompanied by a lightly dressed green salad for a balanced meal.