Ground Beef Potato Casserole is the kind of cozy, satisfying dish that brings everyone to the table with excitement. It’s hearty, cheesy, and packed with tender potatoes smothered in a creamy sauce that wraps around flavorful seasoned beef.
Every bite feels warm and comforting, delivering that classic “home-cooked” goodness we all crave on busy weeknights or chilly evenings. This casserole is simple enough for everyday meals yet filling and delicious enough for potlucks or Sunday dinners.
The combination of ground beef, soft potatoes, and melted cheese creates layers of texture and flavor that make this dish an instant favorite for both kids and adults. Easy, budget-friendly, and irresistibly satisfying—this recipe is everything comfort food should be.
Equipment You Will Need
- Large skillet
- 9×13-inch baking dish
- Mixing bowl
- Spatula or wooden spoon
- Cutting board and knife
- Measuring cups and spoons
- Aluminum foil
- Oven mitts
Ingredients List
- Beef & Potatoes
- 1 pound lean ground beef
- 4 cups diced potatoes (peeled)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Sauce & Topping
- 1 can condensed cream of mushroom soup (10.5 oz)
- ½ cup sour cream
- ½ cup milk
- 2 cups shredded cheddar cheese
- Optional: chopped parsley or green onions
Step-by-Step Instructions
Start by browning the ground beef in a large skillet over medium-high heat, breaking it apart with a spoon as it cooks. Allow the beef to develop a rich, browned color, which adds depth and savory flavor.
Once fully cooked, drain any excess grease to keep the casserole from becoming oily. Add the diced onion and garlic to the skillet and cook until softened and fragrant, letting them blend into the beef. Season with salt, pepper, paprika, onion powder, and garlic powder, stirring to coat the meat evenly.
While the beef mixture cooks, prepare the potatoes. Peel and dice them into small, even cubes to ensure they cook consistently. You can parboil them for five minutes to speed up baking time, or use them raw if you prefer a slower cook.
In a mixing bowl, combine the condensed cream of mushroom soup, sour cream, and milk, whisking until a smooth, creamy sauce forms. This mixture will bind the beef and potatoes while adding a rich, velvety texture.
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and spread the diced potatoes across the bottom in an even layer. Spoon the cooked beef mixture over the potatoes, distributing it evenly so every bite includes both elements.
Pour the creamy soup mixture over the top, spreading it gently with a spatula. The sauce will seep around the beef and potatoes, ensuring the casserole stays moist and flavorful as it bakes. Sprinkle half of the shredded cheddar cheese over the entire dish.
Cover the casserole with foil to prevent the cheese from browning too quickly. Bake covered for 40 minutes, allowing the potatoes to soften and absorb the flavors. Remove the foil and sprinkle the remaining cheese across the top.
Bake uncovered for an additional 15–20 minutes until the cheese melts fully and turns bubbly and golden. For a slightly crispy top, broil for the last one to two minutes, keeping a close eye on it.
Let the casserole rest for 10 minutes before serving. This helps the layers set and makes scooping easier. Garnish with chopped parsley or green onions for a pop of color and freshness. Serve warm and enjoy the rich, savory comfort this dish provides.
Expert Tips for Success
Dice the potatoes evenly to ensure consistent cooking throughout the casserole. Parboiling them before baking shortens cook time and guarantees tenderness.
When browning the beef, allow parts to caramelize slightly—this builds flavor and prevents a bland final dish. If your beef releases excess liquid, drain thoroughly before adding onions and garlic.
Mixing the sauce well prevents lumps and ensures even coating. Covering the casserole during the early baking phase helps cook the potatoes without burning the cheese.
Letting the casserole rest after baking enhances texture and makes serving easier. For extra creaminess, stir a handful of cheese directly into the sauce mixture before assembling.
Variations and Substitutions
Swap the beef for ground turkey, chicken, or sausage for different flavor profiles. Use cream of chicken or cream of cheddar soup instead of mushroom for a lighter or cheesier variation.
Add vegetables like peas, corn, bell peppers, or green beans to make it heartier. For a Tex-Mex twist, add taco seasoning to the beef and top with pepper jack cheese.
Make it extra cheesy by adding mozzarella or Monterey jack. Substitute the potatoes with hash browns, sliced potatoes, or tater tots for a different texture. Use Greek yogurt instead of sour cream for a lighter option. Add crispy bacon on top for a smoky finish.
Serving Suggestions and Pairings
Pair this casserole with a simple side salad to balance its richness. Steamed broccoli, roasted green beans, or sautéed spinach make excellent veggie sides.
Cornbread or crusty garlic bread complements the creamy, cheesy layers perfectly. For larger meals, serve alongside coleslaw, baked beans, or a warm vegetable medley.
Beverage pairings include iced tea, lemonade, or a light red wine like pinot noir. For a cozy winter meal, pair with hot rolls and butter. Leftovers make a great lunch and reheat beautifully, maintaining their comfort-food appeal.
Storage, Freezing, and Reheating
Store leftovers in an airtight container in the fridge for up to four days. The casserole reheats well in the microwave or oven.
For best results, reheat in the oven at 350°F until warmed through, adding foil to prevent the cheese from burning. To freeze, cool the casserole completely and portion into freezer-safe containers. It freezes well for up to two months.
To reheat from frozen, thaw overnight in the fridge or bake straight from frozen, adding extra time as needed. The potatoes maintain good texture even after freezing thanks to the creamy sauce.
Frequently Asked Questions
Do I need to cook the potatoes first?
No—but parboiling shortens baking time and ensures tenderness.
Can I use frozen diced potatoes?
Yes, thaw them first and pat dry.
Can I make this casserole ahead?
Absolutely—assemble, cover, and refrigerate up to 24 hours before baking.
Can I double the recipe?
Yes, simply use a larger baking dish and increase baking time slightly.
