Name: Cheesy Ground Beef & Potato Casserole
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 onion, chopped; 2 cloves garlic, minced; 4–5 medium russet or Yukon gold potatoes, thinly sliced; 1 can (10.5 oz) cream of mushroom or cheddar soup; 1/2 cup milk; 2 cups shredded cheddar cheese; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika (optional); 1 tbsp olive oil or butter (for greasing); Fresh parsley, chopped (optional, for garnish)

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Cheesy Ground Beef & Potato Casserole is a comforting, satisfying dish that brings together tender potatoes, seasoned ground beef, and gooey melted cheese in every bite. It’s the kind of classic casserole I make when I want a hearty, family-friendly meal that doesn’t require a lot of fuss but still delivers big flavor.

Why You’ll Love This Recipe

I love this casserole because it’s simple, budget-friendly, and made with ingredients I usually have on hand. The layers of potatoes and ground beef soak up the creamy, cheesy sauce while everything bakes together into a bubbly, golden masterpiece. It’s great for weeknights, potlucks, or when I just want to feed a hungry crowd without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion (chopped)
Garlic (minced)
Russet or Yukon gold potatoes (thinly sliced)
Cream of mushroom or cream of cheddar soup
Milk
Cheddar cheese (shredded)
Salt and pepper
Paprika (optional, for added flavor)
Olive oil or butter (for greasing the baking dish)
Parsley (optional, for garnish)

Directions

I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a skillet over medium heat, I cook the ground beef with onion and garlic until the beef is browned and the onion is soft. I drain the excess fat and season with salt, pepper, and a little paprika.
In a bowl, I whisk together the cream soup and milk until smooth.
I layer half of the sliced potatoes in the bottom of the baking dish, then spread half of the ground beef mixture on top.
I pour half of the soup mixture over the layers and sprinkle with some shredded cheese.
I repeat the layers with the remaining potatoes, beef, soup mixture, and cheese.
I cover the dish with foil and bake for 60 minutes. Then I remove the foil and bake for another 15–20 minutes, until the top is golden and bubbly and the potatoes are fork-tender.
I let the casserole rest for 5–10 minutes before serving, and I sprinkle chopped parsley on top for a fresh finish.

Servings and timing

This casserole serves about 6–8 people. It takes around 20 minutes to prep and about 1 hour 20 minutes to bake, so I plan for roughly 1 hour 40 minutes total. It’s a great dish to prep ahead and bake when ready.

Variations

Sometimes I swap the cream of mushroom soup with cream of cheddar or cream of celery for a different base. I’ve added frozen corn or peas between the layers for extra veggies, or used pepper jack cheese when I want a little spice. For a Tex-Mex version, I season the beef with taco spices and use a mix of cheddar and Monterey Jack cheese.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat individual portions in the microwave or rewarm the whole casserole in the oven at 350°F, covered with foil. This dish also freezes nicely—just let it cool completely, wrap tightly, and freeze for up to 2 months. I thaw overnight in the fridge and reheat before serving.

FAQs

Can I use raw potatoes or do they need to be pre-cooked?

I always use thinly sliced raw potatoes. They cook through perfectly during baking, especially when sliced thin and layered evenly.

What’s the best cheese for this casserole?

Cheddar is my go-to because it melts well and has a bold flavor, but mozzarella, Colby Jack, or a cheese blend also work great.

Can I make this ahead of time?

Yes. I assemble it up to a day in advance, cover it tightly, and refrigerate. When I’m ready to bake, I just add 10–15 extra minutes to the cook time.

Do I have to use cream of mushroom soup?

No, I don’t. Cream of cheddar, cream of chicken, or even a homemade béchamel sauce works if I want to skip canned soup.

Can I use ground turkey instead of beef?

Absolutely. Ground turkey or even ground chicken makes a lighter version, and it still pairs perfectly with the potatoes and cheese.

Conclusion

Cheesy Ground Beef & Potato Casserole is one of my favorite comfort meals. It’s warm, filling, and packed with flavor, making it perfect for busy nights or anytime I want to serve something hearty and homemade. With its layers of tender potatoes, savory beef, and creamy cheese, this casserole never fails to satisfy—and it always disappears fast at the dinner table.

Cheesy Ground Beef & Potato Casserole