Cheesy Ground Beef and Potato Casserole
This Ground Beef and Potato Casserole is the kind of hearty, comforting dinner that makes everyone feel at home. Thinly sliced russet potatoes are layered with seasoned ground beef, creamy mushroom sauce, and plenty of shredded cheddar cheese before being baked until the potatoes are tender and the cheese is bubbling and golden.
The recipe is simple enough for a weeknight but satisfying enough for a relaxed family dinner. The ground beef is cooked with onion and warm seasonings, while the condensed cream of mushroom soup and milk create a creamy sauce that coats the potatoes as they bake.
As the casserole cooks, the potatoes absorb the savory flavors from the beef and creamy sauce. The cheddar cheese melts between the layers and creates a rich, cheesy finish. Fresh parsley adds a little color and freshness before serving.
This easy ground beef casserole is a practical family meal made with familiar ingredients. It is hearty, filling, and especially comforting on cool evenings when you want something warm from the oven.
Why Everyone Loves This Ground Beef and Potato Casserole
- Hearty and filling: Ground beef and potatoes make this a satisfying main dish.
- Creamy and cheesy: Mushroom sauce and cheddar cheese create a rich, comforting combination.
- Simple ingredients: Most of the ingredients are everyday pantry and refrigerator staples.
- Easy family dinner: The casserole is assembled in layers and baked in one dish.
- Budget-friendly: Ground beef and potatoes make a practical meal for feeding a family.
- Great for leftovers: The casserole can be refrigerated and reheated for another meal.
Ingredients Overview
Ground Beef
Ground beef provides the savory, hearty base of the casserole. Browning it with diced onion gives the meat extra flavor before it is layered with the potatoes.
Russet Potatoes
Russet potatoes are ideal for this casserole because they become tender and absorb the creamy sauce as they bake.
Slice the potatoes thinly and evenly so they cook at the same rate.
Yellow Onion
Diced yellow onion adds sweetness and savory flavor to the ground beef.
Condensed Cream of Mushroom Soup
Cream of mushroom soup forms the creamy sauce that surrounds the potatoes and beef. It provides rich flavor without requiring a separate homemade sauce.
Whole Milk
Milk thins the condensed soup into a pourable sauce that can spread evenly throughout the casserole.
Cheddar Cheese
Two cups of shredded cheddar provide plenty of cheesy flavor. Some cheese is layered inside the casserole while the remaining portion melts over the top.
Garlic Powder and Onion Powder
These seasonings enhance the savory flavor of the beef without requiring additional fresh ingredients.
Paprika
Paprika adds mild warmth and a subtle depth of flavor.
Salt and Black Pepper
These seasonings balance and enhance the other ingredients.
Olive Oil
Olive oil is used to sauté the onion and brown the ground beef.
Fresh Parsley
Fresh parsley adds a bright finishing touch and a little color to the rich casserole.
Variations
Add More Vegetables
For a heartier casserole, add vegetables such as sliced mushrooms, bell peppers, or frozen peas. Cook vegetables that need softening before adding them to the layers.
Try a Different Cheese
Cheddar works beautifully, but Monterey Jack, Colby, or a cheddar blend can also be used.
Add Bacon
Cooked, crumbled bacon can be added between the layers for an extra savory flavor.
Use Ground Turkey
Ground turkey can replace ground beef if you prefer a lighter meat option. Season it well because it has a milder flavor.
Add a Spicy Kick
For more heat, add crushed red pepper flakes or a pinch of cayenne pepper to the seasoned beef.
How to Make Cheesy Ground Beef and Potato Casserole
1. Preheat the Oven
Preheat the oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter or cooking spray.
2. Prepare the Potatoes
Wash and peel the russet potatoes.
Slice them into thin, even rounds.
Keeping the slices relatively uniform is important because it helps all of the potatoes cook at approximately the same rate.
3. Cook the Onion and Beef
Place a large skillet over medium-high heat.
Add the olive oil and diced yellow onion.
Cook for approximately 3 minutes, or until the onion begins to soften.
Add the ground beef and break it apart with a wooden spoon.
Cook for approximately 6–8 minutes, until the beef is fully browned.
Drain any excess grease from the skillet.
4. Season the Beef
Add the garlic powder, onion powder, paprika, black pepper, and salt to the cooked beef.
Stir well so the seasonings are evenly distributed throughout the meat.
Remove the skillet from the heat.
5. Prepare the Creamy Sauce
In a mixing bowl, combine the condensed cream of mushroom soup and whole milk.
Whisk until completely smooth.
The mixture should be thin enough to pour easily over the casserole layers.
6. Create the First Layer
Arrange half of the sliced potatoes across the bottom of the prepared baking dish.
Try to arrange them in a relatively even layer.
Spread half of the seasoned ground beef over the potatoes.
7. Add the Sauce and Cheese
Pour half of the creamy mushroom soup mixture evenly over the beef.
Sprinkle 1 cup of shredded cheddar cheese over the mixture.
8. Add the Remaining Layers
Arrange the remaining sliced potatoes over the cheese.
Spread the remaining seasoned ground beef over the potatoes.
Pour the remaining creamy soup mixture evenly over the top.
Make sure the sauce reaches as much of the casserole as possible.
9. Bake Covered
Cover the baking dish tightly with aluminum foil.
Place it in the preheated oven and bake for 45 minutes.
Covering the casserole helps trap steam, allowing the potatoes to soften while the layers cook.
10. Add the Remaining Cheese
Carefully remove the aluminum foil.
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
Return the casserole to the oven uncovered.
11. Finish Baking
Bake for another 20–25 minutes, or until the potatoes are tender and the cheese is melted, bubbling, and golden.
If you want to check the potatoes, insert a fork into the center. It should slide through the potato easily when they are done.
12. Rest and Garnish
Remove the casserole from the oven and let it rest for approximately 10 minutes.
Sprinkle the chopped fresh parsley over the top.
Cut into portions and serve warm.
Pro Tips and Cooking Secrets
Slice the potatoes evenly. Thin, uniform slices help prevent some pieces from becoming tender while others remain firm.
Do not skip draining the beef. Removing excess grease keeps the casserole from becoming overly oily.
Season the beef well. The beef is distributed throughout the casserole, so properly seasoning it helps flavor every layer.
Whisk the soup and milk completely. A smooth sauce spreads more evenly and prevents concentrated pockets of condensed soup.
Cover the casserole tightly. The trapped steam helps the potatoes cook through during the first stage of baking.
Check the center for tenderness. The potatoes in the middle may take slightly longer to cook than those around the edges.
Let the casserole rest. Ten minutes of resting allows the creamy sauce to settle and makes serving easier.
Add parsley at the end. Fresh parsley provides a bright contrast to the rich beef, potatoes, and cheese.
Serving Suggestions
Serve this Ground Beef and Potato Casserole warm as a complete family dinner.
Because the casserole is rich and hearty, a simple vegetable side works particularly well. Serve it with steamed green beans, broccoli, roasted carrots, or a crisp green salad.
Warm dinner rolls or crusty bread can also be served alongside the casserole for soaking up the creamy mushroom sauce.
For a casual family meal, place the baking dish directly on the table after allowing it to rest. The melted cheddar and fresh parsley make it especially inviting.
This casserole is also a practical option for meal preparation because leftovers can be portioned and reheated for another lunch or dinner.
How to Store Ground Beef and Potato Casserole
Allow leftovers to cool before storing.
Cover the casserole tightly with foil or plastic wrap, or transfer individual portions to airtight containers.
Refrigerate the leftovers and enjoy them within 3 days, following the original storage guidance.
How to Reheat
Individual portions can be reheated in the microwave until heated through.
For larger portions, place the casserole in an oven-safe dish and warm it in the oven until hot throughout.
If the casserole seems dry after refrigeration, a small splash of milk can help restore some moisture before reheating.
Can You Freeze This Casserole?
The casserole can be frozen, although potatoes can sometimes change texture after freezing and thawing.
If freezing, cool the casserole completely and divide it into freezer-safe portions. Wrap tightly and thaw overnight in the refrigerator before reheating.
For the best potato texture, refrigeration is preferable if you plan to eat the casserole within a few days.
Cheesy Ground Beef and Potato Casserole FAQs
Can I use a different type of potato?
Yes. Yukon Gold potatoes can be used instead of russet potatoes. The texture will be slightly different, but they work well in creamy casseroles.
Why are my potatoes still firm?
The potato slices may be too thick, or the casserole may need additional baking time. Slice the potatoes thinly and evenly, and make sure the casserole is tightly covered during the first baking stage.
Can I use ground turkey instead of beef?
Yes. Ground turkey can be substituted for the ground beef. Brown it thoroughly and season it well for the best flavor.
Can I make this casserole ahead of time?
Yes. You can assemble the casserole ahead and refrigerate it until you are ready to bake. If the casserole is very cold when it goes into the oven, it may require additional baking time.
Can I use another cream soup?
Yes. Cream of chicken or cream of celery soup can be used as alternatives to cream of mushroom soup, although the flavor will change.
Cheesy Ground Beef and Potato Casserole
Equipment
- 9-by-13-inch baking dish
- large skillet
- wooden spoon
- mixing bowl
- whisk
- aluminum foil
Ingredients
- 1 pound ground beef
- 5 medium russet potatoes, thinly sliced
- 1 small yellow onion, diced
- 1 can condensed cream of mushroom soup
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Grease a 9 by 13 inch baking dish with butter or cooking spray.
- Wash and peel the russet potatoes.
- Slice the potatoes into thin, even rounds.
- Place a large skillet over medium-high heat.
- Add the olive oil to the skillet.
- Add the diced yellow onion and cook for 3 minutes until softened.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon.
- Cook the ground beef for 6 to 8 minutes until fully browned.
- Drain the excess grease from the skillet.
- Add the garlic powder, onion powder, paprika, black pepper, and salt to the beef.
- Stir the seasonings evenly into the beef mixture.
- In a mixing bowl, combine the condensed cream of mushroom soup and whole milk.
- Whisk the mixture until completely smooth.
- Arrange half of the sliced potatoes across the bottom of the prepared baking dish.
- Spread half of the cooked ground beef evenly over the potatoes.
- Pour half of the creamy soup mixture over the beef.
- Sprinkle 1 cup of shredded cheddar cheese evenly over the mixture.
- Arrange the remaining sliced potatoes over the cheese.
- Spread the remaining ground beef over the potatoes.
- Pour the remaining creamy soup mixture evenly over the casserole.
- Cover the baking dish tightly with aluminum foil.
- Place the casserole in the preheated oven and bake covered for 45 minutes.
- Remove the aluminum foil and sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
- Return the uncovered casserole to the oven and bake for another 20 to 25 minutes until the potatoes are tender and the cheese is melted, bubbling, and golden.
- Remove the casserole from the oven and allow it to rest for 10 minutes.
- Sprinkle the chopped fresh parsley over the top before serving.
- Serve warm and enjoy! For leftovers, keep the casserole covered and refrigerated for up to 3 days.
