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Ground Beef And Potato Casserole

Ground beef and potato casserole layered with thinly sliced potatoes and seasoned beef, then baked until tender and lightly browned. Finished with beef broth hydration and a bright lemon squeeze for a simple, hearty dinner.
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Prep Time 1 hour 10 minutes
Cook Time 1 hour
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1.5 lb ground beef
potatoes
  • 4 large potatoes, thinly sliced
cheese
  • 1 cup shredded cheese
beef broth
  • 1 cup beef broth
garlic powder
  • 1 tsp garlic powder
salt and pepper
  • 1 salt and pepper to taste
lemon juice
  • 0.5 lemon Juice of ½ lemon

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 375°F, so it reaches temperature before the casserole goes in. Set a baking dish on a sheet pan for easy handling.
  2. Brown the ground beef in a skillet, seasoning with garlic powder, salt, and pepper as it cooks. Cook until no pink remains and the beef looks crumbly.
  3. Layer half the sliced potatoes in the baking dish, covering the bottom in an even thickness. Overlap slightly so there are no big gaps.
  4. Spoon the seasoned beef over the potatoes, then spread it into an even layer. Keep an edge-to-edge coverage so each bite has beef and potato.
  5. Add the remaining sliced potatoes on top, forming a second even layer. Press lightly so the layers sit snugly.
  6. Pour the beef broth evenly over the top so it seeps between potato slices. Stop when the liquid is distributed across the surface.
  7. Cover with foil and bake for 45 minutes at 375°F, until the potatoes are noticeably tender. Look for bubbling at the edges under the foil.
  8. Uncover the casserole, sprinkle the shredded cheese over the top, and bake for 15 more minutes at 375°F. Bake until the cheese is melted and the top is lightly browned.
  9. Finish by squeezing fresh lemon juice over the casserole before serving. Add it right before eating so the citrus stays bright.

Notes

Pro tip: slice the potatoes thin and even so every layer cooks through at the same rate. Store leftovers in the refrigerator up to 3 days in a covered container; reheat in a 350°F oven or microwave until hot. Freezing is not recommended because thin potatoes can turn grainy after thawing. For a dietary swap, use reduced-fat shredded cheese to lower calories while keeping the casserole structure.