Pin it This Beef and Potato Casserole is the ultimate comfort food my family always requests on chilly nights. Loaded with juicy ground beef, chunks of potato, sweet peas, and wrapped in a creamy sauce under a golden breadcrumb lid, it brings everyone running to the table after a long day.
After a rough week of school and work, I made this once as a quick dinner and my husband said it tastes like home. Now we put it on repeat for busy evenings and gatherings alike.
Ingredients
- Ground beef: Use fresh or lean ground beef for rich flavor and less grease
- Diced potatoes: Waxy potatoes like Yukon Gold hold their shape best
- Frozen peas: Add a pop of color and gentle sweetness
- Onion: Fresh chopped onion deepens the casserole's flavor
- Garlic: A couple of minced cloves bring an aromatic base
- Cream of mushroom soup: Gives the casserole its creamy backbone opt for low sodium if you like
- Milk: Helps the sauce stay smooth and creamy
- Sharp cheddar cheese: Melts into creamy pockets with bold flavor choose fresh-grated for best melt
- Breadcrumbs: Form the crisp topping use panko for extra crunch or homemade crumbs for old-school charm
- Butter: Adds richness to the breadcrumb layer look for quality unsalted butter
- Salt and pepper: Essential seasonings to tie everything together
Instructions
- Brown the Beef:
- Cook ground beef in a large skillet over medium heat until browned and crumbly. Break up with a spoon as it cooks and drain any excess fat for a lighter casserole.
- Sauté the Veggies:
- Add diced onions and minced garlic to the skillet. Cook for five minutes until onions turn translucent and the aroma fills your kitchen.
- Stir in Potatoes and Peas:
- Add diced potatoes and frozen peas. Cook together for another five minutes, letting potatoes just begin to soften and peas thaw into the mix.
- Create the Creamy Sauce:
- In a separate bowl, whisk together the cream of mushroom soup and milk until smooth. Pour this over the beef mixture in your skillet. Stir in half the shredded cheddar cheese so that it melts slightly from the heat.
- Assemble in Baking Dish:
- Spread the skillet mixture evenly into a greased casserole dish. Sprinkle remaining cheddar cheese across the top for melty richness in every bite.
- Prepare the Crunchy Topping:
- Mix breadcrumbs with melted butter in a small bowl, ensuring every crumb gets coated. Scatter this over the casserole as a thick, even layer.
- Bake Until Golden:
- Place casserole in a preheated oven set to 375 degrees Fahrenheit. Bake for thirty five to forty minutes until the potatoes are fork tender and the top is golden and bubbling.
- Let cool before serving:
- Let cool for ten minutes before serving so that everything sets and slices up nicely.
Pin it My favorite ingredient to play with is the breadcrumb topping. Sometimes I add a pinch of smoked paprika or a handful of grated parmesan for extra flavor. Last Christmas, my son turned topping duty into a game and made the thickest, crunchiest crust we ever had.
Storage Tips
Let leftovers cool completely then store in a sealed container in the fridge for up to four days. You can reheat individual squares in the microwave or return the whole pan to a low oven until hot. To freeze assemble everything except for the breadcrumb layer which you will add just before baking from frozen. Thaw in the fridge overnight before reheating for the tastiest results.
Ingredient Substitutions
If you are out of ground beef try ground turkey or chicken for a lighter take. Sweet potatoes are a fun switch for Yukon Golds giving a subtle sweetness that pairs well with peas. For the sauce you can use cream of celery soup or a homemade white sauce if you prefer no canned soups.
Serving Suggestions
This casserole is a complete meal on its own but a crisp green salad balances the richness perfectly. I often add pickled beets or sliced tomatoes for a fresh side. If you want to stretch it for a party offer soft dinner rolls to mop up every bit of the creamy sauce.
Cultural and Historical Context
Dishes like this casserole come from a long tradition of family table comfort. Hearty casseroles were popularized in mid century America thanks to their convenience and ability to feed big families. This version is an homage to the recipes my grandmother clipped from old cookbooks and passed down.
Seasonal Adaptations
Swap in chopped carrots or parsnips with the potatoes for a winter twist Add fresh or frozen corn alongside peas in late summer Use leftover cooked roast beef instead of ground beef for a holiday casserole
Success Stories
One reader wrote in to share that her teenagers request this dish every week. Another friend makes a double batch and drops off half to a neighbor in need. I once made this for a new mom it was the first meal she said truly filled her up after sleepless nights.
Freezer Meal Conversion
To freeze this casserole assemble through the final cheese layer but leave off the breadcrumbs. Wrap tightly and store for up to two months. When ready to eat thaw overnight then sprinkle on fresh breadcrumbs tossed with butter and bake as usual. This method keeps the topping perfectly crisp even after freezing.
Pin it This casserole warms hearts as much as it fills bellies. Make extra and freeze for a future cozy night in.
Common Questions
- → Can I substitute ground beef with another protein?
Yes, ground turkey or chicken work well for a lighter option while maintaining great flavor.
- → How do I get a crispy breadcrumb topping?
Toss breadcrumbs in melted butter before sprinkling on top, then bake until golden brown.
- → Should potatoes be precooked before baking?
Diced potatoes cook through while baking, so no need to precook them before assembling.
- → Is it possible to prepare in advance?
Yes, you can assemble ahead and refrigerate. Add breadcrumbs and bake when ready to serve.
- → Can frozen peas be used?
Absolutely. Frozen peas work perfectly and cook evenly during baking.