Beef and Potato Casserole with Ranch Dressing
If you’re looking for a hearty, no-fuss dinner that feeds a crowd and tastes like comfort in every bite, this beef and potato casserole delivers. Layers of thinly sliced potatoes, seasoned ground beef, creamy ranch sauce, and melted mozzarella come together into a rich, satisfying bake. It’s the kind of meal that works just as well for a weeknight family dinner as it does for a casual gathering.
The ranch seasoning adds tang and depth without needing a long list of spices, while sour cream and milk create a creamy sauce that soaks into the potatoes as it bakes.
Prep Time: 20–25 minutes
Bake Time: 50–60 minutes
Total Time: About 1 hour 20 minutes
Servings: 6–8
Ingredients
Main Ingredients
1 lb ground beef
4 medium russet potatoes, thinly sliced
1 packet (1 oz) ranch seasoning mix
1 cup shredded mozzarella cheese
1 cup sour cream
1 cup milk
Aromatics and Seasonings
1 small onion, chopped
1 tsp garlic powder
1 tbsp olive oil
Salt and pepper to taste
Garnish
1/2 cup chopped green onions
Instructions
Preheat the oven.
Set oven to 190°C (375°F). Lightly grease a 9×13-inch baking dish.
Prepare the potatoes.
Wash, peel if desired, and thinly slice russet potatoes about 1/8 inch thick for even cooking.
Cook the beef.
Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened.
Brown the meat.
Add ground beef to the skillet. Cook until browned and fully cooked, breaking it up as it cooks. Drain excess fat if necessary.
Season the beef.
Stir in garlic powder, half the ranch seasoning packet, salt, and pepper. Mix well and remove from heat.
Prepare the creamy sauce.
In a bowl, whisk together sour cream, milk, and the remaining ranch seasoning until smooth.
Layer the casserole.
Arrange half of the sliced potatoes in the baking dish. Spread half of the beef mixture over the potatoes. Pour some of the ranch sauce on top.
Repeat layers.
Add remaining potatoes, beef, and pour the rest of the sauce evenly over everything.
Bake covered.
Cover tightly with foil and bake for 40 minutes. Remove foil, sprinkle mozzarella cheese over the top, and bake uncovered for another 10–20 minutes until cheese is melted and potatoes are tender.
Rest and garnish.
Let casserole rest for 10 minutes before serving. Top with chopped green onions.
Tips
Slice potatoes evenly for uniform cooking.
Use a mandoline slicer for quick, consistent slices.
Drain excess grease from beef to avoid a greasy casserole.
Taste the sauce before layering to adjust seasoning.
Cover tightly with foil to trap steam and cook potatoes through.
Check tenderness with a fork before removing from oven.
Let the dish rest before slicing for cleaner portions.
Add extra cheese if you prefer a cheesier top.
Use freshly shredded mozzarella for better melting.
If top browns too quickly, loosely tent with foil.
Variations
Add cooked bacon bits for smoky flavor.
Substitute cheddar for mozzarella.
Mix in sautéed mushrooms with the beef.
Add a layer of frozen mixed vegetables.
Use ground turkey instead of beef.
Add crushed red pepper for heat.
Stir in cream of mushroom soup for extra creaminess.
Top with crispy fried onions before serving.
Add spinach between layers for extra greens.
Swap russet potatoes for Yukon Gold for a buttery texture.
Q&A
Can I make this ahead of time?
Yes, assemble and refrigerate up to 24 hours before baking.
Do I need to peel the potatoes?
Peeling is optional; skins add texture and nutrients.
Can I freeze it?
Yes, freeze after baking. Reheat covered in the oven.
How do I know potatoes are done?
A fork should slide in easily without resistance.
Can I use heavy cream instead of milk?
Yes, it will make the sauce richer.
Why is my casserole watery?
Excess moisture from potatoes or not draining beef properly.
Can I add more cheese?
Absolutely, adjust to your preference.
What side dishes go well?
Simple green salad or steamed vegetables.
How long does it last in the fridge?
Up to 4 days in an airtight container.
Can I double the recipe?
Yes, use a larger baking dish and adjust baking time slightly.
Nutrition
(Approximate per serving, based on 8 servings)
Calories: 420–500 kcal
Protein: 22–26 g
Carbohydrates: 30–35 g
Fat: 24–30 g
Fiber: 3–4 g
Sodium: Moderate to high (due to ranch seasoning)
Values vary depending on exact brands used.
Conclusion
Beef and Potato Casserole with Ranch Dressing is the kind of meal that feels nostalgic and comforting from the first bite. Creamy layers of potatoes and seasoned beef topped with melted cheese make it filling, flavorful, and perfect for sharing.
It’s flexible enough to adapt with extra vegetables, different cheeses, or lighter protein options. Whether you’re feeding a family or prepping leftovers for the week, this casserole is reliable, satisfying, and easy to love.