Old Fashioned Ground Beef and Vegetable Potato Casserole

This filling casserole combines seasoned ground beef and vegetables with layers of tender potatoes for an easy comfort-food dinner. 

This hearty ground beef and vegetable casserole is a comforting one-dish meal with plenty of flavor and just a little kick. Ground beef is cooked with onion, bell pepper, celery, carrot, and garlic, then seasoned with paprika, red pepper flakes, cayenne, and a few unexpected warm spices.

The vegetables can easily be adapted to what you have on hand, just as my mom did when she made this dish. She often used vegetables from her garden and adjusted the seasonings to give the beef and potatoes a slightly different flavor each time.

The recipe originally came from my mom's brother, who enjoyed cooking. It's one of those old-fashioned family recipes that's hearty, filling, and wonderfully comforting.

Ingredients:

1 pound ground beef
1  onion, chopped
1  green bell pepper, chopped
2  celery stalks, chopped
1  carrot, shredded or chopped fine
2 cloves garlic, minced
1/2 Tbs. paprika
3/4 tsp. black pepper
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
1/8 tsp. cayenne pepper
1 pinch ground cinnamon
1 pinch ground cloves
1 can peas, undrained
2 Tbs. red wine
1 Tbs. Worcestershire
1 cube beef bouillon or 1 tsp. beef bouillon powder
2 Tbs evaporated milk or half-and-half
2 to 3 potatoes, peeled and sliced

For seasoning the potatoes:
Salt
Black pepper
Paprika
Dried parsley, optional 

Directions: 

Preheat the oven to 350°F. Lightly grease a casserole dish or cast iron Dutch oven.

In a large skillet over medium heat, add the ground beef, onion, bell pepper, celery, carrot, and garlic. Cook for 5 to 8 minutes, breaking up the beef as it cooks, until the beef is browned and the vegetables are tender.

Stir in the paprika, black pepper, salt, red pepper flakes, cayenne pepper, cinnamon, and cloves. Cook for another minute to allow the seasonings to become fragrant.

Stir in the undrained peas, red wine, and Worcestershire sauce. Bring the mixture to a gentle bubble and cook for about 5 minutes, stirring occasionally, until slightly reduced.

Stir in the beef bouillon until completely dissolved. Remove the skillet from the heat and stir in the evaporated milk or half-and-half.

Arrange about one-third of the sliced potatoes in an even layer in the bottom of the prepared casserole dish or Dutch oven. Season lightly with salt, pepper, paprika, and parsley, if using.

Spread half of the beef and vegetable mixture over the potatoes. Add another one-third of the potatoes and season as before. Spread the remaining beef mixture over the potatoes, then finish with the remaining potato slices. Season the top potatoes with salt, pepper, and paprika.

Cover the dish with a lid or aluminum foil. Bake for about 45 minutes, or until the potatoes are tender when pierced with a fork.

Let the casserole rest for 5 to 10 minutes before serving. Sprinkle with additional dried parsley, if desired.

Tips for Best Success:

• Slice the potatoes thinly and evenly. This helps them cook through in the allotted time.
• Don't skip browning the beef. Browning adds flavor and gives the vegetables a chance to soften before the casserole goes into the oven.
• Use a flavorful potato. Russet, Yukon Gold, or another good baking potato all work well.
• Taste the filling before layering. Adjust the salt or pepper if needed, keeping in mind that the bouillon will add additional salt.
• Cover the casserole while baking. The trapped steam helps the potatoes become tender.
• Check the potatoes before removing the casserole from the oven. If they're not quite tender, cover and bake for another 5 to 10 minutes.
• Let it rest before serving. A short rest allows the juices to settle and makes the casserole easier to serve.

Variations and Substitutions:

•  Ground turkey: Substitute ground turkey for the beef, although the finished dish will have a lighter flavor.
  Different vegetables: Try frozen mixed vegetables, corn, green beans, mushrooms, or additional garden vegetables.
• Fresh peas: Fresh or frozen peas can be used instead of canned peas. If using frozen peas, add a little beef broth or water in place of some of the canned pea liquid.
• Potatoes: Yukon Gold or red potatoes work particularly well. Leave the skins on for a more rustic casserole if desired.
• More heat: Increase the red pepper flakes or cayenne, or add a little hot sauce to the beef mixture.
• Less heat: Omit the cayenne and red pepper flakes or reduce the amount.
• No wine: Substitute an equal amount of beef broth or water.
• Creamier filling: Use half-and-half for a slightly richer result.
• Garden-style version: Use whatever fresh vegetables are in season, following the spirit of the original family recipe.

Serving Suggestions:

This casserole is hearty enough to serve as a complete meal, but it also pairs nicely with a simple side.

• A crisp green salad
• Steamed green beans or broccoli
• Roasted vegetables
• Crusty bread or dinner rolls
• A simple cucumber and tomato salad
• Applesauce for a nostalgic, old-fashioned pairing

How to Store:

• Refrigerator: Let the casserole cool, then cover tightly or transfer leftovers to an airtight container. Refrigerate for up to 3 to 4 days.
• Reheating: Reheat individual portions in the microwave until hot throughout. For larger portions, cover and reheat in a 350°F oven until warmed through.
• Freezer: The casserole can be frozen, although the texture of the potatoes may become somewhat softer after thawing. Cool completely, wrap tightly, and freeze for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I make this casserole ahead of time?

Yes. You can assemble the casserole ahead of time, cover it, and refrigerate it until you're ready to bake. Because the potatoes will be cold, you may need to add some extra baking time.

What kind of potatoes work best?

Russet and Yukon Gold potatoes are both good choices. The most important thing is to slice them thinly and evenly so they cook at the same rate.

Can I use frozen peas instead of canned?

Yes. Frozen peas work well. Since canned peas provide some liquid, add a small amount of beef broth or water if the filling seems too dry.

Can I leave out the wine?

Absolutely. Replace the red wine with an equal amount of beef broth or water.

How spicy is this casserole?

It has a mild-to-moderate kick from the red pepper flakes and cayenne. You can easily adjust the amount to suit your taste.

Why are cinnamon and cloves added to the beef?

Only a small pinch of each is used. They add subtle warmth and depth to the seasoning without making the casserole taste sweet.

Can I use a Dutch oven instead of a casserole dish?

Yes. A cast-iron Dutch oven works especially well for this recipe because it can go directly from the stovetop to the oven.