I remember the first time I made this cheesy ground beef and potato casserole: the house smelled like comfort, and everyone dug in before I could grab a serving. This recipe is a one-pan, stick-to-your-ribs meal that pairs simple pantry staples with a gooey cheese finish. It’s the kind of dish you make when you want something hearty, affordable, and fuss-free—perfect for weeknights, potlucks, or feeding a hungry family. If you like make-ahead bakes such as this cottage cheese breakfast casserole, you’ll appreciate how forgiving and crowd-pleasing this casserole is.
Why you’ll love this dish
- Budget-friendly: Ground beef and potatoes are inexpensive ingredients that stretch to feed a crowd.
- Hands-off baking: Most of the work is in the skillet; then the oven takes over.
- Kid-approved comfort: The creamy mushroom soup and melted cheese create a familiar, comforting flavor kids love.
- Versatile: Swap cheeses or seasonings easily to match what’s in your fridge.
- Make-ahead friendly: Assemble it a day early, refrigerate, and bake when you’re ready.
“Thick, cheesy, and satisfying — my weeknight lifesaver,” — one family dinner reviewer.
How this recipe comes together
Start by sautéing onions and browning the beef with a touch of seasoning. While the meat cooks, whisk the cream of mushroom soup with milk to create a thin sauce that will cook the raw potato slices. Layer the casserole: half the potato-soup mix, all the browned beef, and half the cheese; then repeat. Cover and bake so the potatoes steam tender, then remove the foil and bubble the cheese to a golden finish. Let it rest briefly so slices hold together when served.
What you’ll need
- 1 lb ground beef (80/20)
- 4 medium potatoes, peeled and sliced thin (a mandoline helps for even slices)
- 1 onion, chopped
- 2 cups shredded cheese (cheddar or a cheddar blend works great)
- 1 can cream of mushroom soup (10–11 oz)
- 1 cup milk (whole or 2%)
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Olive oil for cooking
Notes and substitutions:
- For a lighter version, use ground turkey or lean ground beef and low-fat milk, but expect slightly different texture.
- If you don’t have cream of mushroom, cream of chicken or homemade white sauce works; increase herbs to boost flavor.
- Try a mix of cheddar and Monterey Jack for a creamier melt.
Step-by-step instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- Heat a drizzle of olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes.
- Add the ground beef to the skillet. Season with garlic powder, paprika, salt, and pepper. Cook, breaking up the meat, until browned and cooked through. Drain excess fat if necessary.
- In a medium bowl, whisk together the cream of mushroom soup and milk until smooth. Add the thinly sliced potatoes and toss so they’re evenly coated.
- Spread half of the potato mixture in the prepared casserole dish in an even layer. Spoon the browned beef over the potatoes. Sprinkle half of the shredded cheese over the beef.
- Repeat the layers with the remaining potatoes and cheese, finishing with the last of the cheese on top.
- Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for another 15–20 minutes, until the potatoes are tender and the cheese is bubbly and starting to brown.
- Remove from the oven and let rest 5–10 minutes before serving so it sets and slices hold together.
What to serve it with
This casserole is rich, so bright, acidic sides complement it well. Serve with:
- A simple green salad with lemon vinaigrette to cut the richness.
- Steamed green beans or roasted broccoli for color and texture contrast.
- Pickled beets or a crisp slaw for a tangy counterpoint.
For a breakfast-for-dinner twist, top warm slices with a fried egg and a sprinkle of scallions — a nice echo of casseroles like the cottage cheese breakfast casserole in spirit.
Storage and reheating tips
- Cool to room temperature but refrigerate within 2 hours to stay food-safe.
- Store leftovers in an airtight container or cover the casserole dish; keep in the fridge for 3–4 days.
- To freeze: wrap the cooled, assembled casserole tightly with plastic and foil or transfer to a freezer-safe container. Freeze up to 2–3 months.
- Reheat from refrigerated: cover with foil and bake at 350°F (175°C) until heated through, about 20–30 minutes. From frozen: thaw overnight in the fridge, then bake covered at 350°F until hot (30–45 minutes).
- When reheating in the microwave, use shorter bursts and stir or rotate slices to avoid dry edges.
Pro chef tips
- Slice potatoes uniformly: Use a mandoline or very sharp knife so they cook evenly.
- Don’t over-drain: If you remove all fat from the skillet, add a teaspoon of oil back to keep the beef moist.
- Test doneness with a fork: If the potato slice in the center gives easily, it’s done.
- Let it rest: Resting improves sliceability and prevents the top from pulling apart when served.
- For extra flavor, brown the beef a little longer to develop deeper caramelization before adding it to the casserole.
Flavor swaps and variations
- Tex-Mex: Stir 1 cup corn and 1 can diced green chiles into the potato mix and use pepper jack cheese; top with sliced jalapeños.
- Italian: Swap soup for a béchamel with a tablespoon of tomato paste, add Italian seasoning, and use mozzarella and Parmesan.
- Low-carb: Substitute thinly sliced cauliflower or parsnips for potatoes.
- Vegetarian: Replace beef with sautéed mushrooms, lentils, or a mixture of cooked chickpeas and roasted vegetables; use vegetable cream soup.
- Crust topping: Mix panko with melted butter and sprinkle over cheese for a crunchy finish.
Helpful answers
Q: How long does this take from start to finish?
A: Active prep is about 20–30 minutes (slicing potatoes, browning beef, mixing sauce). Baking is 45–50 minutes, plus a 5–10 minute rest—roughly 1 hour 15 minutes total.
Q: Do the potatoes need to be par-cooked first?
A: No. Thinly sliced potatoes cook through in the saucy casserole if sliced uniformly. Thicker slices may require a few extra minutes in the oven.
Q: Can I make this ahead of time?
A: Yes. Assemble, cover, and refrigerate up to 24 hours before baking. Add an extra 5–10 minutes to baking time if it goes straight from fridge to oven.
Q: Is it safe to freeze after baking?
A: Yes. Cool to room temperature, then wrap tightly and freeze up to 2–3 months. Thaw overnight in the fridge before reheating for best texture.
Q: What’s the best cheese for melting?
A: Cheddar melts well and gives flavor; mixing half cheddar with Monterey Jack, Colby, or mozzarella improves meltiness and creaminess.
Conclusion
If you want the original inspiration or want to compare notes, see Salt & Lavender’s Cheesy Ground Beef & Potato Casserole for another take on this cozy classic.
Print
Cheesy Ground Beef and Potato Casserole
- Total Time: 75 minutes
- Yield: 6 servings
- Diet: None
Description
A hearty one-pan meal featuring ground beef and layers of sliced potatoes, all topped with gooey cheese, perfect for weeknights and potlucks.
Ingredients
- 1 lb ground beef (80/20)
- 4 medium potatoes, peeled and sliced thin
- 1 onion, chopped
- 2 cups shredded cheese (cheddar or a cheddar blend)
- 1 can cream of mushroom soup (10–11 oz)
- 1 cup milk (whole or 2%)
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- Heat a drizzle of olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes.
- Add the ground beef to the skillet. Season with garlic powder, paprika, salt, and pepper. Cook, breaking up the meat, until browned and cooked through. Drain excess fat if necessary.
- In a medium bowl, whisk together the cream of mushroom soup and milk until smooth. Add the thinly sliced potatoes and toss so they’re evenly coated.
- Spread half of the potato mixture in the prepared casserole dish in an even layer. Spoon the browned beef over the potatoes. Sprinkle half of the shredded cheese over the beef.
- Repeat the layers with the remaining potatoes and cheese, finishing with the last of the cheese on top.
- Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for another 15–20 minutes, until the potatoes are tender and the cheese is bubbly and starting to brown.
- Remove from the oven and let rest 5–10 minutes before serving so it sets and slices hold together.
Notes
For a lighter version, use ground turkey or lean ground beef and low-fat milk. Try a mix of cheddar and Monterey Jack for a creamier melt.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American