Ground Beef and Potato Casserole is classic, cozy comfort food where thinly sliced potatoes bake up tender under a rich, savory layer of creamy ground beef and melted cheese. It’s hearty, budget-friendly, and exactly the kind of “meat and potatoes” dinner that fills the house with good smells and the table with happy faces.
This version keeps things simple with browned beef, a quick creamy sauce, and plenty of cheese, all baked together until bubbling and golden on top.
Equipment
- Large skillet
- 9×13-inch baking dish
- Mixing bowl
- Cutting board and sharp knife
- Measuring cups and spoons
- Foil
Ingredients
- 1 pound ground beef
- 1 small onion, finely diced
- 3–4 medium potatoes, thinly sliced (about ½ inch or thinner)
- 1 can (10.5 ounces) cream of mushroom or cream of chicken soup
- 1 cup milk
- 1½–2 cups shredded cheddar or Colby Jack cheese, divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 tablespoon butter or oil (for greasing dish)
Instructions
To make Ground Beef and Potato Casserole, begin by prepping your potatoes so they bake evenly. Peel them if you prefer a smoother texture, or leave the skins on scrubbed Yukon gold or red potatoes for a more rustic feel.
Slice the potatoes into thin rounds, about ¼–½ inch thick, trying to keep them as uniform as you can; thinner slices will cook faster and soften more easily in the oven. Set the potatoes aside while you build the beef layer and sauce.
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or oil, making sure to coat the bottom and sides. In a large skillet over medium-high heat, add the ground beef and diced onion.
Cook, breaking the meat apart with a spoon, until the beef is browned and no pink remains and the onion is soft and translucent. Drain off any excess grease from the skillet so your casserole doesn’t turn out oily, then return the beef and onion to the pan.
Sprinkle the garlic powder, onion powder, salt, and pepper over the cooked beef and stir to combine, letting the spices toast lightly for a minute so they bloom and coat the meat well. In a separate mixing bowl, whisk together the cream soup and milk until smooth and pourable. Stir in about half of the shredded cheese so it starts to melt into the sauce.
Pour this creamy mixture into the skillet with the seasoned beef and onion and stir everything together until the meat is evenly coated; you should have a thick, saucy beef mixture that will create the rich layer between the potatoes.
Now it’s time to assemble the casserole. Lay half of the sliced potatoes in the bottom of the prepared baking dish, overlapping them slightly like shingles to cover the base in a fairly even layer. Sprinkle this potato layer with a light pinch of salt and pepper if you like, then spread half of the creamy ground beef mixture over the potatoes, using a spoon or spatula to reach to the edges and fill in the gaps.
Repeat the layers with the remaining potatoes and the rest of the beef mixture, ending with the beef on top. This stacking ensures the potatoes cook through in the flavorful sauce and the beef fat and juices drip down into the potatoes as everything bakes.
Cover the baking dish tightly with foil and place it in the preheated oven. Bake, covered, for about 50–60 minutes, or until the potatoes are tender when pierced with a knife or fork.
The exact time will depend on how thinly you sliced the potatoes and how your oven runs; start checking around the 45–50 minute mark. When the potatoes feel soft all the way through, remove the foil and sprinkle the remaining shredded cheese evenly over the top of the casserole.
Return the uncovered dish to the oven and bake for another 10–15 minutes, or until the cheese is fully melted, bubbly, and just starting to turn golden in spots. If you like a deeply browned, slightly crusty cheese topping, you can switch the oven to broil for the last couple of minutes, watching very closely so the cheese doesn’t burn.
Once the top looks just the way you like it, remove the casserole from the oven and let it rest on the counter for about 10 minutes. This rest allows the layers to set slightly so the casserole scoops more neatly and the sauce isn’t too runny when you serve.
After resting, scoop generous portions with a large spoon or spatula, digging down to make sure each serving gets some of the creamy beef, tender potatoes, and cheesy top. The casserole should be hot and comforting, with the potatoes soft but not falling apart and the beef nestled in a rich, savory sauce.
Tips & Variations
Ground Beef and Potato Casserole is very forgiving and easy to adapt to your taste. Using lean ground beef keeps the dish from becoming too greasy, but if you use a fattier blend, just be sure to drain it well. You can also swap part of the beef for ground pork or sausage for a deeper flavor.
The type of potato matters too: russets tend to break down a bit more and give a softer, more creamy result, while Yukon golds or red potatoes hold their shape better and stay slightly firmer. The key is slicing them thin enough so they become tender within the baking time; if your slices are thick, expect to add more time.
The creamy sauce can easily be played with using different soups or add-ins. Cream of mushroom brings a subtle earthy note, while cream of chicken makes it taste more like a chicken-pot-pie-style gravy around the beef.
You can mix in a spoonful of sour cream or plain Greek yogurt with the soup and milk for extra tang and richness, or add a splash of Worcestershire sauce for a deeper umami flavor. If you want to sneak in a bit more veg, you can layer in a handful of thawed frozen peas or green beans along with the beef, or scatter some sautéed mushrooms between the potato layers.
Cheese choice also lets you steer the flavor. Cheddar is classic and gives a cozy, familiar taste, but Colby Jack, Monterey Jack, or a bit of mozzarella can all work well. A sprinkle of Parmesan on top along with the main cheese adds a slightly sharper, salty hit that browns beautifully. If you like a bit of spice, you can stir in a pinch of red pepper flakes with the seasonings or use pepper Jack cheese for a mild kick.
For an extra indulgent version, a few dollops of cream cheese stirred into the sauce will make it even thicker and more luxurious.
You can prep this casserole ahead by assembling it up to the point of baking, covering it tightly, and refrigerating for several hours or overnight. If you do this, let the dish sit at room temperature for a bit while the oven heats, and be prepared to add some extra baking time since it will be starting cold.
Covering with foil ensures the top doesn’t dry out before the potatoes are cooked through, and then uncovering toward the end lets the cheese melt and brown properly.
Serving & Storage
Ground Beef and Potato Casserole is a full, hearty meal on its own, but it pairs nicely with a few simple sides that add freshness and balance. A crisp green salad with a light vinaigrette or a side of steamed or roasted vegetables—like broccoli, green beans, or a medley of carrots and peas—helps cut through the richness.
Warm rolls, biscuits, or a slice of crusty bread are optional but always welcome if you want something to soak up any extra sauce on the plate.
Leftovers reheat well and make great next-day lunches. Let the casserole cool to room temperature, then cover the dish tightly or transfer portions to airtight containers and refrigerate for up to three or four days. To reheat a larger portion in the baking dish, cover with foil and warm in a 325°F (165°C) oven until hot all the way through.
Individual servings can be reheated in the microwave in short intervals, stirring or cutting through the middle halfway to ensure even heating. If the casserole seems a bit dry when reheating, a splash of milk or broth drizzled over the top before warming can help revive the creaminess.
This casserole can also be frozen for make-ahead meals. For best results, bake it, let it cool completely, then wrap the entire dish tightly in plastic wrap and foil, or portion into freezer-safe containers. Freeze for up to a couple of months. Thaw overnight in the refrigerator and reheat in the oven until hot and bubbly, adding a fresh sprinkle of cheese on top if you like to refresh the golden, melty layer.
