Meat and Potato Casserole is one of those old‑fashioned, weeknight‑friendly dishes that feels like a hug in a pan. Thinly sliced potatoes are layered with well‑seasoned ground beef and onions, then smothered in a creamy gravy or soup‑based sauce before being topped with a thick blanket of melted cheese.
As it bakes, the potatoes turn soft and buttery, the beef stays juicy under the sauce, and the cheese on top melts into a bubbly, golden crust you can barely wait to dig into. It’s the kind of casserole that feeds a family, reheats like a dream, and never goes out of style.
Equipment
- 9×13‑inch (or similar 3–4 quart) baking dish, greased.
- Large skillet for browning ground beef and making the sauce.
- Cutting board and sharp knife for thinly slicing potatoes and chopping onions.
- Mandoline slicer (optional, for very even potato slices).
- Mixing bowl if you prefer to mix the sauce separately.
- Aluminum foil for covering during part of the bake.
Ingredients
This version blends the spirit of old‑school hamburger–potato casseroles with the creamier, cheesy styles that are popular now.
- 1½–2 lb (680–900 g) ground beef (85–93% lean).
- 1 medium onion, finely chopped (about 1 cup).
- 2–3 cloves garlic, minced (or 1 teaspoon garlic powder).
- 3–4 medium russet or Yukon gold potatoes, sliced into ⅛–¼‑inch rounds (about 2–2½ lb total).
Creamy sauce (pick condensed‑soup style or lightened sauce; this combines both approaches):
- 1 can (10.5 oz / ~300 g) cream of mushroom or cream of chicken soup.
- 1 cup (240 ml) milk or half‑and‑half.
- ½–1 cup (115–240 g) sour cream or plain Greek yogurt (for extra creaminess and tang).
- ½–1 cup (120–240 ml) beef broth (to loosen if needed).
Cheese and seasoning:
- 2 cups (about 200 g) shredded cheddar cheese, divided (sharp cheddar or a cheddar–mozzarella mix).
- 1 teaspoon Worcestershire sauce (optional, boosts savory flavor).
- 1 teaspoon garlic powder (if not already using fresh garlic).
- ½ teaspoon onion powder.
- 1 teaspoon paprika (optional, for color and subtle warmth).
- 1–1½ teaspoons salt, or to taste.
- ½ teaspoon black pepper, or to taste.
Optional add‑ins / toppings:
- 1–2 cups frozen peas, corn, or mixed vegetables for a “complete meal” casserole.
- Chopped fresh parsley or green onions for garnish.
Instructions And Steps
Preheat the oven to 350°F (175°C) and grease the 9×13‑inch baking dish with cooking spray or a thin layer of butter so the potatoes don’t stick. Wash and dry the potatoes, then slice them into even rounds, about ⅛–¼ inch thick; using a mandoline makes this faster and more consistent, but a sharp knife works fine.
In a large skillet over medium‑high heat, add the ground beef and chopped onion. Cook, breaking the meat into crumbles with a spoon, until the beef is no longer pink and the onions are softened and translucent. If using fresh garlic, stir it in near the end of browning and cook for 30–60 seconds until fragrant.
Drain off any excess fat from the skillet so the finished casserole isn’t greasy, leaving just a bit for flavor if you like. Return the skillet to medium heat, then season the beef mixture with Worcestershire sauce (if using), garlic powder, onion powder, paprika, salt, and pepper, stirring so the spices coat the meat and onions evenly.
To make the creamy sauce, reduce the heat to low and stir the condensed soup into the seasoned beef mixture. Add the milk and sour cream or Greek yogurt, stirring until you have a smooth, thick, creamy mixture that coats the meat. If it seems too thick to pour or spread, splash in a little beef broth until it’s the consistency of a pourable gravy.
If you want vegetables in the casserole, now is the time to stir in frozen peas, corn, or mixed veg so they’re evenly distributed through the beef and sauce. Taste the sauce and adjust seasoning, adding more salt, pepper, or paprika if needed; it should be well seasoned now, because the potatoes will absorb some flavor as they bake.
Layer half of the sliced potatoes in the bottom of the prepared baking dish, overlapping them slightly and making sure they cover the surface from edge to edge. Sprinkle with a light pinch of salt and pepper so the potatoes themselves are seasoned, not just the sauce.
Spoon about half of the creamy ground beef mixture evenly over the potato layer, spreading it out gently so that it reaches all corners but doesn’t disturb the potatoes too much. Sprinkle about half of the shredded cheese (around 1 cup) over this beef layer so there’s a cheesy middle in addition to the top.
Arrange the remaining potato slices on top of the meat and cheese in another even, overlapping layer. Pour the rest of the beef and sauce mixture over this second layer, spreading it out so it seeps down between the potato slices. If needed, drizzle a small amount of broth around the edges to ensure there’s enough liquid to cook the potatoes fully.
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for about 45–60 minutes, depending on how thick your potatoes are sliced and how hot your oven runs. The casserole is ready for the cheese topping stage when the potatoes are fork‑tender in the center; test by piercing through the middle with a knife or fork—it should slide in easily.
Remove the foil, sprinkle the remaining cheese evenly over the top of the casserole, and return it to the oven uncovered for another 10–15 minutes, or until the cheese is fully melted, bubbly, and starting to brown around the edges. If you like a deeper golden top, you can switch to broil for the last 2–3 minutes, watching carefully so it doesn’t scorch.
Take the casserole out of the oven and let it rest for at least 10 minutes before serving. This allows the sauce to thicken a bit and the layers to set, making it much easier to slice and serve neat portions without everything sliding apart. Garnish with chopped parsley or green onions, if you like, then scoop generous portions onto plates and serve hot.
Tips And Tricks
Slice the potatoes evenly. Thinner, uniform slices (around ⅛ inch) cook faster and more evenly, preventing some pieces from staying firm while others overcook and fall apart. A mandoline helps keep thickness consistent, but careful knife work is just as effective if you don’t mind the extra few minutes.
Season each layer lightly. Potatoes are bland on their own, so sprinkling a pinch of salt and pepper over the potato layers in addition to seasoning the meat and sauce helps ensure every bite is flavorful. Just keep in mind the condensed soup and cheese both carry salt, so taste the sauce before adding extra.
Don’t rush the covered bake. The foil‑covered phase is when the potatoes actually cook through in the steamy environment; removing the foil too early may give you browned cheese but underdone potatoes. Always test the center before uncovering for the final cheese melt and browning step.
Thicken or thin the sauce as needed. If your beef mixture looks too thick and pasty, add a bit more broth or milk to loosen it to a gravy‑like consistency; the potatoes will soak up a lot of liquid. If the baked casserole seems too loose right when it comes out, resting it for 10–15 minutes usually allows it to firm up nicely.
Draining the beef properly keeps the casserole from being greasy, especially if you’re using higher‑fat ground beef. If you’re using very lean beef, you might leave a tablespoon or two of fat in the pan to carry flavor and keep the sauce from feeling flat.
This casserole stores and reheats very well. Leftovers can be cooled, then refrigerated and reheated in the oven or microwave; adding a tiny splash of milk or broth when reheating in the oven and covering with foil helps restore creaminess.
Variations
Shepherd’s‑pie style: Spread the meat mixture in the bottom of the dish, then top with mashed potatoes instead of sliced potatoes before baking, finishing with cheese on top. This gives you the same meat‑and‑potato comfort profile but with a smoother, mashed topping instead of scalloped slices.
Veggie‑boosted: Stir peas, corn, or a mixed vegetable blend into the beef sauce, or layer them between the potatoes and meat to make the casserole more of a full one‑dish meal. This is a great way to use up frozen vegetables and add color and texture.
Lightened‑up sauce: Instead of condensed soup, make a quick stovetop white sauce with butter, flour, milk, and beef broth, then stir in Greek yogurt for creaminess the way some modern recipes do. This gives you more control over ingredients while keeping the casserole just as rich and satisfying.
Extra‑cheesy: Combine cheddar with mozzarella or Monterey Jack for more stretch, or add a layer of cheese in every potato/meat layer rather than just the middle and top. You can also sprinkle Parmesan over the final cheese layer to give the top a slightly crisp, nutty crust.
Different meats: Swap ground beef for ground turkey, Italian sausage, or a mix of beef and pork to change the flavor while keeping the same basic layering method. For a more stew‑like variation, some recipes use cubed chuck roast or steak in gravy topped with sliced potatoes instead of ground meat, turning it into more of a one‑pot roast and potato bake.
Spice it up: Add chili powder, cayenne, or crushed red pepper to the beef mixture for a spicier version, or stir in a can of diced green chiles for a subtle heat and Tex‑Mex twist. Serve with a dollop of sour cream and sliced green onions to balance the spice.
However you tweak it, Meat and Potato Casserole is all about layers of comfort—soft potatoes, savory meat, creamy sauce, and a golden cheese cap—coming together in one deeply satisfying bake.
