A hearty and rustic layered casserole of golden roasted potatoes and savory ground beef, topped with melty cheese and served alongside a crisp fennel and apple salad—comfort food with a touch of freshness. This dish combines the warmth of baked potatoes and seasoned meat with the cool crunch of fennel salad for a well-balanced and satisfying meal.

Why You’ll Love This Recipe

This ground beef and potato casserole is a cozy, filling dish perfect for family dinners or casual gatherings. The layered textures of soft potatoes, juicy ground beef, and bubbling cheese deliver comfort in every bite, while the fennel salad adds a bright contrast. It’s a complete meal that’s simple to prepare, visually appealing, and sure to be a hit at the dinner table.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the casserole:

4 cups thinly sliced potatoes (Yukon Gold or Russet)
1 tablespoon olive oil
Salt and black pepper to taste
1 pound ground beef
1 small onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 cup tomato sauce
1/2 cup shredded mozzarella or Italian cheese blend
2 eggs

For the fennel salad:

1 bulb fennel, thinly sliced
1 green apple, julienned
1/4 cup walnuts, toasted
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and black pepper to taste

Directions

Preheat oven to 375°F (190°C).
Toss the potato slices with olive oil, salt, and pepper. Spread them in a greased baking dish and bake for 20 minutes, or until lightly golden.
In a skillet over medium heat, sauté the chopped onion and garlic until soft. Add the ground beef and cook until browned.
Stir in paprika, oregano, and tomato sauce. Let simmer for 10 minutes to blend the flavors.
Spread the beef mixture evenly over the roasted potatoes. Create two small wells in the meat and crack in the eggs.
Top with shredded cheese and return to the oven. Bake for 15 minutes, or until the eggs are just set and the cheese is bubbly and golden.
While the casserole bakes, prepare the salad: toss the sliced fennel, julienned apple, and toasted walnuts with lemon juice, olive oil, salt, and pepper.
Serve the hot casserole with the fresh fennel salad on the side.

Servings and timing

Servings: 4 servings
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Calories per serving: 420 kcal

Variations

Cheese Swap: Use cheddar, provolone, or Gouda for a different flavor profile.
Egg-Free Version: Omit the eggs and bake the casserole until the cheese is fully melted and golden.
Add Veggies: Layer in cooked spinach, mushrooms, or bell peppers with the beef for added nutrition.
Spicy Kick: Add red chili flakes or a pinch of cayenne to the beef mixture.
Vegan Option: Use plant-based ground meat, omit the eggs, and choose a vegan cheese alternative.

storage/reheating

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1–2 minutes. The fennel salad is best enjoyed fresh, but leftovers can be kept refrigerated for up to 1 day.

FAQs

Can I make the casserole ahead of time?

Yes, you can assemble the casserole (without the eggs) a day in advance, refrigerate it, and then bake it fresh with the eggs added just before serving.

What kind of potatoes work best for this casserole?

Yukon Gold and Russet potatoes are ideal as they hold their shape and develop a lovely texture when baked.

Can I freeze this casserole?

It’s best enjoyed fresh, but you can freeze the casserole without the eggs. Add fresh eggs and cheese just before baking after thawing.

Is it necessary to par-bake the potatoes?

Yes, pre-baking the potatoes ensures they are fully cooked and tender by the end of the baking process.

Can I use sweet potatoes instead?

Absolutely, sweet potatoes will give the dish a slightly sweeter and more complex flavor.

What can I substitute for fennel in the salad?

Try celery or thinly sliced cabbage for similar crunch and a refreshing taste.

Are the eggs fully cooked in this recipe?

The eggs are gently baked and typically set with a slightly runny yolk; you can adjust baking time to your preference.

Can I use ground turkey instead of beef?

Yes, ground turkey is a great lean alternative and works well with the seasonings and tomato sauce.

What cheese is best for topping?

Mozzarella or an Italian blend melts beautifully, but you can also use Parmesan for added sharpness.

How do I toast the walnuts for the salad?

Toast walnuts in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant and lightly browned.

Conclusion

This Ground Beef & Potato Casserole with Fresh Fennel Salad is the definition of comforting home-cooked food with a refreshing twist. The layers of seasoned beef, tender potatoes, and melted cheese offer rich, satisfying flavor, while the crisp fennel and apple salad adds a vibrant and healthy contrast. Perfect for family dinners, this meal strikes the ideal balance between indulgence and freshness.

Ground Beef & Potato Casserole with Fresh Fennel Salad

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Author: Mari
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Halal

Instructions

Preheat oven to 375°F (190°C).
Toss potato slices with olive oil, salt, and pepper. Spread in a greased baking dish and bake for 20 minutes or until lightly golden.
Meanwhile, sauté onion and garlic in a skillet until soft. Add ground beef and cook until browned. Stir in paprika, oregano, and tomato sauce. Simmer for 10 minutes.
Spread the beef mixture over the roasted potatoes. Make two small wells in the meat and crack in the eggs.
Top with shredded cheese and bake for another 15 minutes, or until eggs are just set and cheese is bubbly.
While casserole bakes, toss fennel, apple, and walnuts with lemon juice, olive oil, salt, and pepper.
Serve the hot casserole with the crisp fennel salad on the side.