Cheesy Paprika Garden Casserole

Cheesy Paprika Garden Casserole Recipe

  • Author: Halle Cottis
  • Prep Time: 35 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 Servings 1x
  • Category: side dish
  • Method: baking
  • Cuisine: american


This cheesy paprika garden casserole recipe has the textures of a classic potato casserole but has a much more sophisticated flavor due to the addition of smoked paprika.


  • 3 medium all-purpose potatoes, or about 1 lb. potatoes of choice, peeled and cut into 1/2 to 1 inch pieces
  • 3 medium sweet potatoes, (about 1 lb.) peeled and cut into 1/2 to 1 inch pieces
  • 4 cups loosely packed fresh spinach leaves, well rinsed if freshly picked
  • 1 lb ground beef
  • 1 medium onion, chopped
  • 1 3/4 teaspoons salt, divided
  • 2 cups (16 oz) sour cream
  • 8 oz cream cheese, softened
  • 3 cloves garlic, minced
  • 1 egg
  • 2 teaspoons paprika, preferably smoked paprika
  • 1/4 chipotle chile pepper, or additional paprika
  • 1/2 teaspoon black pepper
  • 2 2/3 cups shredded Cheddar or Colby Jack cheese, divided
  • 4 to 5 slices bacon, fried till crisp and crumbled


  1. Begin by placing both kinds of chopped potatoes in a pot and covering with water. Bring to a boil. Reduce heat and simmer until potatoes are just tender but still firm. Remove from heat and drain. Set aside.
  2. In a saucepan bring 1/4 cup water to a boil. Add the spinach leaves and stir, just until the leaves have wilted. Drain the water and set the spinach aside.
  3. Brown the ground beef in a skillet with the onion and one teaspoon salt. Set aside.
  4. In a medium sized mixing bowl combine the sour cream, cream cheese, garlic, one egg, pepper, paprika, chipotle powder, and 3/4 teaspoon salt. Stir to combine, making sure the cream cheese is well incorporated. Stir in two cups cheese and the bacon crumbles.
  5. In a large mixing bowl combine the boiled potatoes, spinach, ground beef, and sour cream mixture.
  6. Spoon into a greased 9×13 inch baking pan. Sprinkle with remaining 2/3 cup shredded cheese.
  7. Bake at 350 degrees for 35-45 minutes, or until hot and bubbly, and the cheese has developed some brown spots.