Hotdish is a dependable choice when you want a filling meal made with simple ingredients. These classic recipes pair ground beef and potatoes in easy, family-friendly ways. You’ll find practical ideas for busy weeknights, cozy dinners, and make-ahead meals.
Helpful Tips Before You Start
A few simple steps can help your ground beef and potato hotdish cook evenly and turn out flavorful.
Brown the Beef First
Cook ground beef with onion, then drain excess fat before adding it to the casserole. This keeps the dish from becoming greasy.
Slice Potatoes Evenly
Cut potatoes into similar-sized pieces so they cook at the same rate. Thin slices work well in layered hotdishes.
Check the Potatoes for Doneness
Potatoes may take longer to cook than the beef. Test the thickest pieces with a fork before serving, and bake longer if they’re still firm.
Cover, Then Uncover
Cover the casserole for most of the baking time to help the potatoes soften. Remove the cover near the end for a browned, bubbly top.
Minnesota Tater Tot Hotdish
This Minnesota classic layers savory ground beef and creamy mushroom sauce beneath a crisp, golden topping of tater tots. A little onion and green beans make it a hearty one-pan meal that’s easy to bring to the table.
It works well for a cozy family dinner or a casual potluck. The filling stays tender and creamy, while the tots bake up crisp around the edges.
Serves 4 people.
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 can (10.5 ounces) condensed cream of mushroom soup
- ½ cup whole milk
- 1 can (14.5 ounces) cut green beans, drained
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 pound frozen tater tots
- 1 cup shredded cheddar cheese
Instructions
- Heat the oven to 400°F. Lightly grease a 2-quart baking dish.
- Place a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until the meat is browned and the onion is soft. Drain off excess fat.
- Stir the cream of mushroom soup, milk, salt, black pepper, and garlic powder into the skillet. Fold in the drained green beans until everything is evenly coated.
- Spoon the beef mixture into the prepared baking dish and spread it into an even layer. Arrange the frozen tater tots over the top in a single layer.
- Bake for 30 minutes, until the filling is bubbling and the tots are starting to turn golden. Sprinkle the cheddar evenly over the tots, then bake for another 5 to 10 minutes, until the cheese is melted and the topping is crisp.
- Let the hotdish rest for 5 minutes before serving so the filling can settle.
Extra Tips
For the crispest topping, keep the tater tots in a single layer and bake the dish uncovered. If the cheese starts browning before the tots are crisp, add it near the end as directed.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-Quart Baking Dish
Cheesy Ground Beef and Potato Layer Hotdish
This hotdish layers thinly sliced potatoes with seasoned ground beef and a creamy cheese sauce. It bakes into a hearty, comforting meal with tender potatoes, savory beef, and a golden top.
It works well for a family dinner or a cozy weekend meal. Letting the casserole rest briefly after baking helps the layers hold together when served.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ pounds russet potatoes, peeled and thinly sliced
- 1 can (10.5 ounces) condensed cream of mushroom soup
- ½ cup milk
- 1½ cups shredded cheddar cheese, divided
- 1 tablespoon butter, for greasing the baking dish
Instructions
- Heat the oven to 375°F. Grease a 2-quart baking dish with the butter.
- In a large skillet over medium heat, cook the ground beef and diced onion, breaking up the beef as it browns. Cook until the beef is no longer pink and the onion is softened. Drain excess fat.
- Stir the garlic powder, paprika, salt, and black pepper into the beef mixture.
- In a bowl, whisk the condensed cream of mushroom soup with the milk until smooth. Stir in ½ cup of the shredded cheddar.
- Arrange half of the sliced potatoes in an even layer in the baking dish. Spoon half of the beef mixture over the potatoes, then spread half of the soup mixture on top. Repeat with the remaining potatoes, beef, and soup mixture.
- Cover the dish tightly with foil and bake for 60 minutes, until the potatoes are nearly tender when pierced with a knife.
- Remove the foil and sprinkle the remaining cheddar evenly over the top. Bake uncovered for 15 to 20 minutes, until the cheese is melted and golden and the potatoes are tender.
- Let the hotdish rest for 10 minutes before serving so the layers settle.
Extra Tips
Slice the potatoes as evenly as you can so they cook at the same rate. If the top browns before the potatoes are tender, loosely cover the dish with foil again and continue baking. Leftovers reheat well, covered, in the oven.Course: Main Course Cuisine: American Equipment: 2-quart Baking Dish, Large Skillet, Mixing Bowl, Whisk
Creamy Mushroom Beef and Hash Brown Hotdish
This hotdish pairs savory ground beef with tender hash browns in a creamy mushroom sauce. A layer of melted cheddar on top makes it a cozy, filling choice for a family dinner.
It is a practical one-dish meal for a chilly evening or a busy weeknight. The potatoes soften as they bake, while the mushroom sauce keeps the center creamy and the edges lightly browned.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can (10.5 ounces) condensed cream of mushroom soup
- ½ cup sour cream
- ¼ cup milk
- 4 cups frozen shredded hash browns, thawed
- 1 cup shredded cheddar cheese, divided
- 1 tablespoon chopped fresh parsley
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Cook the ground beef and diced onion in a large skillet over medium heat. Break up the beef as it cooks. Once the beef is browned and the onion is soft, drain off excess fat.
- Stir the garlic powder, salt, and black pepper into the beef mixture. Add the cream of mushroom soup, sour cream, and milk, then stir until the mixture is smooth and combined.
- Fold in the thawed hash browns and ½ cup of the cheddar cheese. Spread the mixture evenly in the prepared baking dish.
- Bake uncovered for 35 minutes. Sprinkle the remaining cheddar over the top and bake for 10 to 15 minutes more, until the potatoes are tender and the cheese is melted and lightly browned.
- Let the hotdish rest for 5 minutes, then sprinkle with fresh parsley before serving.
Extra Tips
Thaw the hash browns fully and drain away any excess moisture so the creamy sauce does not become watery. For a more browned cheese topping, leave the dish uncovered during the final bake, and let it rest briefly before scooping so the portions hold together.Course: Main Course Cuisine: American Equipment: Large Skillet, 8-inch Square Baking Dish, Mixing Spoon
Beef and Scalloped Potato Hotdish
This cozy hotdish layers seasoned ground beef with thinly sliced potatoes and a creamy sauce. The potatoes bake right in the casserole, soaking up the savory flavors as they turn tender.
It works well for a family dinner or a chilly evening when you want a filling, all-in-one meal. A golden cheddar topping adds a little richness and a lightly crisp finish.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
- 1 can (10.5 ounces) condensed cream of mushroom soup
- ¾ cup whole milk
- 1 teaspoon dried thyme
- 1 cup shredded sharp cheddar cheese, divided
- 1 tablespoon unsalted butter, for greasing the baking dish
Instructions
- Heat the oven to 375°F. Grease a 2-quart baking dish with the butter.
- Brown the ground beef in a large skillet over medium heat, breaking it into small pieces as it cooks. Add the diced onion and cook until softened. Stir in the garlic, salt, and pepper, then remove the skillet from the heat.
- In a bowl, whisk together the cream of mushroom soup, milk, and dried thyme until smooth.
- Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Spoon half of the beef mixture over them, then pour over half of the soup mixture. Repeat with the remaining potatoes, beef, and soup mixture.
- Cover the dish tightly with foil and bake for 55 minutes. Carefully uncover it and check that the potatoes are nearly tender when pierced with a knife.
- Sprinkle the cheddar cheese evenly over the top. Bake uncovered for another 15 to 20 minutes, until the potatoes are tender and the cheese is melted and lightly golden. Let the hotdish rest for 10 minutes before serving.
Extra Tips
Slice the potatoes evenly and thinly so they cook at the same rate. If the top browns before the potatoes are tender, cover the dish loosely with foil again and continue baking until a knife slides easily into the center.Course: Main Course Cuisine: American Equipment: Large Skillet, Mixing Bowl, 2-Quart Baking Dish, Aluminum Foil
Tex-Mex Beef, Potato, and Black Bean Hotdish
This hotdish layers seasoned ground beef, tender potatoes, black beans, and salsa for a hearty meal with a Tex-Mex twist. Melted cheddar ties everything together, while a cool spoonful of sour cream balances the warm spices.
It works well for a casual family dinner or a make-ahead weeknight meal. The potatoes bake until soft, and the beef and beans make each serving filling without feeling too heavy.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup chunky salsa
- 1 pound russet potatoes, peeled and cut into 1/4-inch slices
- 1 cup shredded cheddar cheese
- 1/4 cup sour cream, for serving
- 2 tablespoons chopped fresh cilantro, for serving
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until it is browned and the onion has softened, about 6 to 8 minutes.
- Stir in the garlic, cumin, chili powder, salt, and black pepper. Cook for 30 seconds, then add the black beans and salsa. Stir until combined and remove the skillet from the heat.
- Arrange half of the potato slices in an even layer in the baking dish. Spoon half of the beef and bean mixture over the potatoes. Repeat with the remaining potatoes and beef mixture.
- Cover the dish tightly with foil and bake for 45 minutes. Check that the potatoes are tender when pierced with a fork. If needed, cover again and bake for a few more minutes.
- Remove the foil and sprinkle the cheddar evenly over the top. Bake uncovered for 10 to 15 minutes, until the cheese is melted and lightly golden.
- Let the hotdish rest for 5 minutes. Serve with sour cream and chopped cilantro.
Extra Tips
Slice the potatoes evenly so they cook at the same rate, and keep the dish covered until they are tender. For a milder flavor, choose a mild salsa. Leftovers can be refrigerated and reheated covered in the oven until warmed through, with a splash of water added if the potatoes seem dry.Course: Main Course Cuisine: Tex-Mex Equipment: Large Skillet, 2-Quart Baking Dish, Foil
Shepherd’s Pie Hotdish with Ground Beef and Mashed Potatoes
This cozy hotdish layers savory ground beef and vegetables beneath creamy mashed potatoes. A little tomato paste and beef broth bring the filling together, while the browned potato topping makes each serving hearty and satisfying.
It works well for a family dinner or a make-ahead meal on a chilly evening. Let it rest briefly after baking so the layers hold together when served.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 cup frozen peas
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ pounds russet potatoes, peeled and cut into chunks
- 3 tablespoons butter
- ⅓ cup milk
- ½ teaspoon salt, for the potatoes
- ½ cup shredded cheddar cheese
Instructions
- Heat the oven to 400°F. Place the potatoes in a saucepan and cover with cold water. Bring to a boil, then simmer for 15 to 18 minutes, until the potatoes are tender when pierced with a fork.
- While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the ground beef, onion, and carrots. Cook for 7 to 9 minutes, breaking up the beef, until it is browned and the carrots begin to soften. Drain excess fat if needed.
- Stir in the tomato paste and flour until the beef and vegetables are coated. Pour in the beef broth and add the peas, Worcestershire sauce, salt, and black pepper. Simmer for 3 to 5 minutes, stirring, until the filling thickens slightly.
- Drain the cooked potatoes and return them to the saucepan. Add the butter, milk, and ½ teaspoon salt. Mash until smooth, adding a little more milk only if needed to make the potatoes easy to spread.
- Spoon the beef filling into a baking dish. Spread the mashed potatoes evenly over the top, then sprinkle with the shredded cheddar cheese.
- Bake for 20 to 25 minutes, until the filling bubbles around the edges and the potato topping is lightly golden. Rest for 5 minutes before serving.
Extra Tips
For a more browned potato topping, spread it with the back of a fork to create small ridges before adding the cheese. If assembling ahead, keep the filling and mashed potatoes covered separately in the refrigerator, then layer and bake when ready.Course: Main Course Cuisine: American Equipment: Saucepan, Large Skillet, Baking Dish, Potato Masher
French Onion Beef and Potato Hotdish
This French Onion Beef and Potato Hotdish brings the cozy flavor of French onion soup to a hearty ground beef and potato bake. Caramelized onions, savory broth, and melted Gruyère give each bite a rich, familiar flavor.
It works well for a weeknight dinner or a relaxed family meal. Thinly sliced potatoes bake until tender beneath a bubbling layer of beef, onions, and cheese.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 2 large yellow onions, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds Yukon Gold potatoes, thinly sliced
- 1 cup shredded Gruyère cheese
Instructions
- Heat the oven to 375°F. Lightly grease a 9-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring often, until soft and deeply golden, about 20 minutes. Lower the heat if they begin to brown too quickly. Stir in the dried thyme.
- Add the ground beef to the skillet. Break it into small pieces and cook until no pink remains. Sprinkle the flour over the beef and onions, then stir for about 1 minute.
- Pour in the beef broth and Worcestershire sauce. Stir in the salt and black pepper, scraping up any browned bits from the skillet. Simmer until the mixture thickens slightly, then remove it from the heat.
- Arrange half of the sliced potatoes in an even layer in the baking dish. Spoon half of the beef and onion mixture over them. Repeat with the remaining potatoes and beef mixture.
- Cover the dish tightly with foil and bake for 45 minutes. Remove the foil, sprinkle the Gruyère evenly over the top, and bake uncovered for 15 to 20 minutes, until the potatoes are tender and the cheese is melted and golden. Let the hotdish rest for 10 minutes before serving.
Extra Tips
Slice the potatoes evenly so they cook at the same rate, and keep the foil tightly sealed during the first part of baking to help them soften. For a stronger French onion flavor, cook the onions slowly until they are richly golden before adding the beef.
Course: Main Course Cuisine: American Equipment: Large Skillet, 9-inch Square Baking Dish, Aluminum FoilBeef Stroganoff Hotdish with Egg Noodles and Potatoes
This hotdish brings together the creamy, savory flavors of beef stroganoff with tender potatoes and egg noodles in one cozy casserole. Ground beef, mushrooms, sour cream, and a little Dijon mustard make the sauce rich and tangy.
It works well for a family dinner or a make-ahead meal on a chilly evening. The noodles and potatoes bake beneath a golden cheese topping, while the creamy sauce keeps each serving hearty and satisfying.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 small yellow onion, diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup sour cream
- 8 ounces wide egg noodles
- 12 ounces Yukon Gold potatoes, cut into ½-inch cubes
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the potatoes and cook for 6 minutes. Add the egg noodles and cook according to the package directions until just shy of al dente. Drain both and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until it is browned and the onion is soft. Drain excess fat if needed.
- Add the mushrooms and cook until softened and their released liquid has mostly evaporated. Stir in the garlic and cook for 30 seconds.
- Sprinkle the flour over the beef mixture and stir to coat. Slowly pour in the beef broth, then add the Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper. Simmer, stirring, until the sauce thickens slightly. Remove the skillet from the heat and stir in the sour cream.
- Fold the cooked potatoes and egg noodles into the sauce. Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the cheddar over the top.
- Bake for 20 to 25 minutes, until bubbling around the edges and golden on top. Let it rest for 5 minutes, then scatter the chopped parsley over the casserole before serving.
Extra Tips
Keep the noodles slightly undercooked before baking so they stay tender without turning soft in the oven. For a tangier stroganoff flavor, add a little extra Dijon mustard to the sauce before folding in the noodles and potatoes.Course: Main Course Cuisine: American Equipment: Large Pot, Large Skillet, 9-by-13-inch Baking Dish
Italian Beef, Potato, and Tomato Hotdish
This hotdish pairs browned ground beef and tender potatoes with tomatoes, Italian herbs, and a layer of melted mozzarella. It is a cozy, all-in-one meal with a savory, tomato-rich flavor and a lightly crisp cheese topping.
It works well for a family dinner when you want familiar ingredients with an Italian-inspired twist. Assemble it in one baking dish, then serve it warm straight from the oven.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes, drained
- ½ cup beef broth
- 1½ pounds Yukon Gold potatoes, peeled and thinly sliced
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until it is browned and the onion is softened. Drain excess fat if needed.
- Stir in the garlic, Italian seasoning, salt, and black pepper. Cook for 30 seconds, then add the drained tomatoes and beef broth. Stir to combine and remove the skillet from the heat.
- Arrange half of the sliced potatoes in an even layer in the baking dish. Spoon half of the beef and tomato mixture over them. Repeat with the remaining potatoes and beef mixture.
- Cover the dish tightly with foil and bake until the potatoes are nearly tender, about 50 minutes. Carefully remove the foil.
- Sprinkle the mozzarella and Parmesan evenly over the top. Bake uncovered until the potatoes are tender and the cheese is melted and lightly browned, about 15 minutes. Let the hotdish rest for 10 minutes before serving.
Extra Tips
Slice the potatoes evenly so they cook at the same rate, and keep the dish covered for the first part of baking to help them soften. For a more browned cheese topping, broil briefly at the end while watching closely.Course: Main Course Cuisine: Italian-American Equipment: Large Skillet, 2-Quart Baking Dish, Aluminum Foil
Beef and Potato Hotdish with Cabbage and Caraway
This hearty hotdish brings ground beef and tender potatoes together with sweet cabbage and warm, earthy caraway. A creamy broth holds everything together, while a golden top adds a little contrast to each comforting bite.
It’s a practical one-dish meal for a chilly evening or a family dinner. The cabbage softens as it bakes, and the caraway gives the casserole a savory flavor that sets it apart from a standard beef and potato bake.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 tablespoon neutral cooking oil
- 1 medium yellow onion, diced
- 3 cups thinly sliced green cabbage
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ pounds Yukon Gold potatoes, peeled and cut into ¼-inch slices
- 1 can (10.5 ounces) condensed cream of mushroom soup
- ½ cup beef broth
- 1 cup shredded cheddar cheese
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Heat the oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until it is browned and the onion is softened. Drain excess fat if needed.
- Stir in the sliced cabbage, caraway seeds, salt, and black pepper. Cook for 4 to 5 minutes, stirring occasionally, until the cabbage begins to soften.
- In a small bowl, stir the condensed cream of mushroom soup and beef broth together until smooth.
- Arrange half of the sliced potatoes in an even layer in the baking dish. Spread the beef and cabbage mixture over the potatoes, then pour the soup mixture evenly over the filling. Add the remaining potatoes in an even layer on top.
- Cover the dish tightly with foil and bake for 50 minutes. Carefully remove the foil and check that the potatoes are nearly tender. If they are still firm, cover and bake for another 10 minutes.
- Sprinkle the cheddar over the top. Bake uncovered for 10 to 15 minutes, until the potatoes are tender and the cheese is melted and lightly golden. Let the hotdish rest for 10 minutes before serving.
Extra Tips
Slice the potatoes evenly so they cook at the same rate, and keep the dish covered until they are nearly tender to prevent the top from drying out. For a more pronounced caraway flavor, lightly crush the seeds before adding them to the skillet.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-Quart Baking Dish, Mixing Bowl, Aluminum Foil
Barbecue Beef and Sweet Potato Hotdish
This hotdish pairs savory ground beef with tender sweet potatoes and a tangy barbecue sauce. Cheddar melts over the top, adding a creamy finish to the sweet and smoky flavors.
It works well for a cozy weeknight dinner or a casual family meal. The beef cooks in one skillet before baking, while thinly sliced potatoes make a hearty topping that softens in the oven.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 garlic clove, minced
- 1 cup barbecue sauce
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 medium sweet potatoes, peeled and sliced into 1/8-inch rounds
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking up the beef, until it is browned and the onion is softened. Drain excess fat if needed.
- Stir in the garlic and smoked paprika. Cook for 30 seconds, then add the barbecue sauce, beef broth, Worcestershire sauce, salt, and black pepper. Stir until combined and bring the mixture to a gentle simmer.
- Transfer the beef mixture to the prepared baking dish and spread it evenly. Arrange the sweet potato rounds over the top, overlapping them slightly.
- Cover the dish with foil and bake for 35 minutes, until the sweet potatoes are nearly tender. Remove the foil, sprinkle the cheddar evenly over the potatoes, and bake uncovered for 10 to 15 minutes more, until the cheese is melted and the potatoes are fork-tender.
- Let the hotdish rest for 5 minutes before serving so the sauce can settle.
Extra Tips
Slice the sweet potatoes evenly so they cook at the same rate, and keep the dish covered during the first part of baking to help them soften. For a tangier finish, choose a vinegar-forward barbecue sauce, or use a sweeter sauce for a milder flavor.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-Quart Baking Dish, Aluminum Foil
Beef, Potato, and Green Bean Hotdish with Crispy Onions
This hearty hotdish brings ground beef, tender potatoes, and green beans together in a creamy, savory sauce. Crispy fried onions on top add a crunchy finish to every serving.
It’s a cozy choice for a weeknight dinner or a casual family gathering. The ingredients are simple, and the casserole bakes into a filling meal with creamy layers and a crisp topping.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- ½ cup sour cream
- 1 pound russet potatoes, peeled and cut into ½-inch cubes
- 1 can (14.5 ounces) cut green beans, drained
- 1 cup shredded cheddar cheese
- 1 cup crispy fried onions, divided
Instructions
- Heat the oven to 375°F. Grease a 2-quart baking dish.
- Brown the ground beef and diced onion in a large skillet over medium heat, breaking the beef into small pieces as it cooks. Drain off excess fat.
- Stir in the garlic powder, salt, pepper, and flour. Cook for 1 minute, stirring so the flour coats the beef and onion.
- Slowly pour in the beef broth, stirring until the mixture thickens slightly. Remove the skillet from the heat and stir in the sour cream.
- Add the potato cubes and drained green beans to the skillet. Stir to coat them evenly in the beef mixture, then transfer everything to the prepared baking dish.
- Cover the dish with foil and bake for 45 minutes, or until the potatoes are tender when pierced with a fork.
- Remove the foil. Sprinkle the cheddar cheese and half of the crispy fried onions over the top. Bake uncovered for 10 minutes, until the cheese is melted.
- Scatter the remaining crispy fried onions over the hotdish just before serving so they stay crunchy.
Extra Tips
Cut the potatoes into evenly sized cubes so they cook at the same rate. For the crunchiest topping, add the last half of the crispy fried onions right before serving, rather than baking them with the casserole.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-Quart Baking Dish, Aluminum Foil
Loaded Baked Potato and Ground Beef Hotdish
This hotdish brings together seasoned ground beef, tender potatoes, and the familiar toppings of a loaded baked potato. A creamy sauce and melted cheddar make it hearty, while sour cream and green onions add a cool, savory finish.
It’s a cozy choice for a weeknight dinner or a casual family meal. The potatoes bake until soft, and the beef-and-cheese topping makes every serving filling and comforting.
Serves 4 people.
Ingredients
- 1½ pounds russet potatoes, scrubbed and cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 pound ground beef
- ½ teaspoon garlic powder
- 1 cup sour cream, divided
- ½ cup milk
- 1 cup shredded cheddar cheese, divided
- 4 slices bacon, cooked and crumbled
- 2 green onions, thinly sliced
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- Put the potato cubes in the baking dish. Toss them with the olive oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Spread them in an even layer and bake for 25 minutes, stirring once, until beginning to soften.
- Meanwhile, cook the ground beef in a large skillet over medium heat, breaking it into small pieces. When it is browned and cooked through, drain off excess fat. Stir in the garlic powder and remaining salt and pepper.
- In a bowl, mix ½ cup of the sour cream with the milk and ½ cup of the cheddar. Pour this mixture over the potatoes and gently stir to coat. Spread the beef evenly over the potatoes, then scatter the crumbled bacon on top.
- Bake for 15 minutes, until the potatoes are tender and the hotdish is bubbling. Sprinkle the remaining cheddar over the top and bake for another 5 minutes, until melted.
- Let the hotdish rest for 5 minutes. Spoon the remaining sour cream over each serving and finish with the sliced green onions.
Extra Tips
Cut the potatoes into similar-sized cubes so they soften evenly. If the cheese begins to brown before the potatoes are tender, loosely cover the dish with foil for the rest of the baking time. Add the sour cream and green onions just before serving to keep their cool, fresh flavor.Course: Main Course Cuisine: American Equipment: 9-by-13-inch Baking Dish, Large Skillet, Mixing Bowl
Beef and Potato Breakfast Hotdish with Eggs
This breakfast hotdish combines browned ground beef, tender potatoes, and eggs in one comforting bake. A little onion and cheddar add savory flavor, while the eggs make it hearty enough to serve as a full meal.
It works well for a relaxed weekend breakfast or brunch, and it’s easy to portion straight from the baking dish. The top turns lightly golden, while the center stays soft and savory.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 pound russet potatoes, peeled and cut into ½-inch cubes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ½ cup water
- 4 large eggs
- ½ cup shredded cheddar cheese
Instructions
- Heat the oven to 375°F. Warm the olive oil in a large oven-safe skillet over medium heat.
- Add the ground beef and diced onion. Cook, breaking up the beef with a spoon, until the beef is browned and the onion has softened. Drain off excess fat if needed.
- Stir in the potatoes, salt, black pepper, paprika, and water. Cover the skillet and cook for 10 to 12 minutes, stirring once or twice, until the potatoes are beginning to soften.
- Remove the cover and cook for a few minutes, stirring gently, until most of the water has evaporated. Spread the beef and potato mixture into an even layer.
- Use the back of a spoon to make four shallow wells in the mixture. Crack one egg into each well, then sprinkle the cheddar over the top.
- Transfer the skillet to the oven and bake uncovered for 10 to 15 minutes, until the egg whites are set and the yolks are cooked to your liking. Let the hotdish rest for a few minutes before serving.
Extra Tips
Cut the potatoes into evenly sized cubes so they soften at the same rate. For runnier yolks, check the eggs toward the shorter end of the baking time. If your skillet is not oven-safe, transfer the beef and potato mixture to a greased baking dish before adding the eggs and cheddar.Course: Breakfast Cuisine: American Equipment: Large Oven-Safe Skillet, Spoon, Baking Dish (optional)
Curry-Spiced Beef and Potato Hotdish
This hotdish brings ground beef and tender potatoes together with warm curry spices in a creamy, savory sauce. A golden layer of cheddar adds a familiar casserole finish, while peas bring a little sweetness to each bite.
It works well for a cozy weeknight dinner or a casual family meal. The potatoes make it hearty, and the curry gives the classic beef-and-potato combination a gentle, fragrant twist.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pound Yukon Gold potatoes, peeled and cut into ½-inch cubes
- 1 cup frozen peas
- 1 cup beef broth
- ½ cup sour cream
- 1 cup shredded cheddar cheese
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the onion and cook for about 4 minutes, stirring, until softened. Add the garlic, curry powder, and cumin. Stir for 30 seconds to release their aroma.
- Add the ground beef, salt, and black pepper. Cook, breaking the beef into small pieces, until it is browned and no longer pink. Drain off excess fat if needed.
- Stir in the potatoes, peas, beef broth, and sour cream. Mix until the ingredients are evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Cover the dish with foil and bake for 35 minutes.
- Remove the foil and check that the potatoes are tender. Sprinkle the cheddar evenly over the top, then bake uncovered for 10 to 15 minutes, until the cheese is melted and lightly golden. Let the hotdish rest for 5 minutes before serving.
Extra Tips
Cut the potatoes into evenly sized cubes so they cook at the same rate. For a milder curry flavor, use 2 teaspoons of curry powder instead of 1 tablespoon. Letting the hotdish rest briefly after baking helps it settle and makes serving easier.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-Quart Baking Dish, Foil
