Cheesy Ground Beef and Potato Casserole is a hearty, comforting dish featuring tender ground beef, soft potato slices, and a generous layer of gooey melted cheese on top. It’s the kind of meal that fills the kitchen with the smell of home and gives you that warm, satisfied feeling after every bite.
I love making this casserole when I want something that’s both simple and filling. One of my favorite tricks is to make sure the potatoes are sliced thin enough so they cook through nicely without needing to boil them first. The cheesy sauce melts perfectly over the meat and potatoes, making it all stick together in the best way. It’s a dish that gets better when you let it sit for a little while before serving.
This casserole is perfect for family dinners or when you need something quick to serve that will please everyone. I usually pair it with a simple green salad or some steamed veggies to balance out all the richness. It reminds me of cozy weekend meals growing up, where everyone gathered around the table and enjoyed food that felt like a big warm hug.
Key Ingredients & Substitutions
Ground Beef: Use lean or regular ground beef depending on your preference. Lean keeps it less greasy, while regular can give more flavor. You can swap it with ground turkey or chicken for a lighter option.
Potatoes: Thin slicing is key so they cook through while baking. Russet or Yukon Gold potatoes work well here because they become tender but hold their shape. Sweet potatoes can add a nice twist, too.
Cheddar Cheese: Sharp cheddar brings great flavor, but you can mix in mozzarella or Monterey Jack for a creamier, milder cheese topping.
Condensed Soup: Cream of mushroom is classic, but cream of celery or cream of chicken work fine. For a dairy-free version, try a homemade white sauce or a non-dairy cream soup alternative.
How Do I Get the Potatoes Tender Without Pre-Cooking?
The trick is slicing the potatoes thin, about 1/8 inch thick or less. This helps them cook fully in the oven during baking. Here’s what I do:
- Use a sharp knife or mandoline to get even thin slices.
- Layer slices evenly without too much overlap to help steam and cook them through.
- Covering the dish with foil traps moisture, softening the potatoes.
- Bake covered for the first 45 minutes, then uncover to brown the top nicely while finishing cooking.
This way, your potatoes will be tender but not mushy, with a perfect texture under that cheesy, beefy topping.
Equipment You’ll Need
- 9×13 inch baking dish – I prefer this size because it fits everything nicely and bakes evenly.
- Large skillet – perfect for browning the beef and sautéing onions and garlic.
- Mandoline or sharp knife – helps cut the potatoes thin and even, which is key for proper cooking.
- Whisk – for mixing the soup and milk smoothly.
- Aluminum foil – covers the casserole to keep moisture in during baking.
Flavor Variations & Add-Ins
- Swap ground beef for cooked ground turkey, chicken, or plant-based crumbles to change up the protein.
- Add cooked bacon bits or use a cheese blend (like Monterey Jack or mozzarella) for a different cheesy flavor.
- Mix in sautéed vegetables like bell peppers, mushrooms, or spinach to boost the veggie content.
- Use smoked paprika or chili powder for a smoky or spicy kick, perfect when you want a little heat.
Cheesy Ground Beef And Potato Casserole
Ingredients You’ll Need:
- 1 lb ground beef
- 4-5 medium potatoes, peeled and thinly sliced
- 1 medium onion, finely chopped (optional)
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) condensed cream of mushroom soup (or cream of celery)
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika (optional)
- 1 tbsp olive oil or butter
- Fresh parsley or dried parsley flakes for garnish (optional)
Time You’ll Need
This casserole takes about 20 minutes to prepare and 1 hour to bake. You’ll brown the beef and layer the ingredients first, then let the dish bake covered for 45 minutes before uncovering it to melt and brown the cheese. After baking, a few minutes of resting makes it easier to serve.
Step-by-Step Instructions
1. Prepare Your Oven and Pan:
Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
2. Cook the Ground Beef:
Heat olive oil or butter in a large skillet over medium heat. Add the chopped onion (if using) and minced garlic; sauté until translucent. Add the ground beef, breaking it apart with a spoon, and cook until browned and cooked through. Drain excess fat if necessary. Stir in salt, black pepper, and paprika. Remove from heat and set aside.
3. Mix the Soup Sauce:
In a bowl, whisk together the condensed soup and milk until smooth. This will make the creamy sauce for the casserole.
4. Assemble the Casserole:
Arrange half of the thinly sliced potatoes evenly in the bottom of the baking dish. Spread half of the cooked beef mixture over the potatoes. Pour half of the soup mixture on top. Repeat these layers with the remaining potatoes, beef, and soup mixture.
5. Add Cheese and Bake:
Sprinkle the shredded cheddar cheese evenly over the top. Cover the dish tightly with aluminum foil and bake for 45 minutes. Then, remove the foil and bake uncovered for an additional 15-20 minutes until the cheese is bubbly and golden and the potatoes are tender.
6. Rest and Serve:
Remove the casserole from the oven and let it rest for 5-10 minutes to firm up. Sprinkle with parsley if desired, then serve warm and enjoy!
Can I Use Frozen Ground Beef for This Casserole?
Yes, you can, but be sure to fully thaw the ground beef before cooking. Thaw it safely in the refrigerator overnight or use the defrost setting on your microwave. Cooking thawed beef ensures even browning and proper texture.
Can I Prepare This Casserole Ahead of Time?
Absolutely! Assemble the casserole without baking, then cover and refrigerate for up to 24 hours. When ready, bake as directed—just add a few extra minutes to the baking time if baking straight from the fridge.
How Do I Store Leftovers?
Store any leftovers 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 use a microwave for quicker reheating.
Can I Substitute the Potatoes with Sweet Potatoes?
Yes! Sweet potatoes add a lovely sweetness and unique flavor. Slice them thinly just like regular potatoes to ensure they cook evenly within the baking time.
