When the weather cools down or your week gets busy, nothing beats the comforting aroma of a hearty casserole baking in the oven. This Ground Beef and Potato Casserole is a family-approved classic—rich, cheesy, and filled with creamy layers of beef and tender potatoes.
Perfect for potlucks, weeknight dinners, or weekend comfort food, this one-pan dish is simple, affordable, and packed with flavor. Let’s break it down step by step!
Here’s everything you’ll need to create this delicious ground beef casserole:
1 lb ground beef – Choose lean for less grease.
4 medium potatoes, thinly sliced – Russet or Yukon gold work best.
1 onion, chopped – Adds a nice base of flavor.
2 cloves garlic, minced – For aromatic depth.
1 can (10.5 oz) cream of mushroom soup – The creamy binder.
1 cup milk – Helps loosen the soup for easier layering.
1 cup shredded cheddar cheese – For that melty, cheesy finish.
1 tsp salt, ½ tsp black pepper, 1 tsp paprika – For seasoning.
1 tbsp olive oil – For sautéing.
Fresh parsley – Optional garnish for a fresh finish.
Follow these easy steps for a perfect result every time.
Set your oven to 375°F (190°C).
Heat olive oil in a large skillet. Add chopped onion and garlic, and sauté for 2–3 minutes until translucent.
Add ground beef and cook until browned, about 5–7 minutes. Drain excess fat if necessary.
In a bowl, whisk together the cream of mushroom soup, milk, salt, pepper, and paprika.
Grease a 9x13-inch baking dish. Layer:
Half the sliced potatoes
Half the cooked ground beef
Half the soup mixture
Repeat the layers with remaining ingredients.
Cover with foil and bake for 45 minutes.
Remove foil, sprinkle with cheddar cheese, and bake uncovered for 15 more minutes until bubbly and golden.
Allow to cool for 5–10 minutes. Garnish with chopped parsley and serve warm.
Add veggies: Mix in frozen peas or spinach for extra nutrition.
Swap the protein: Use ground turkey or sausage for a twist.
Cheese it up: Mix in mozzarella or pepper jack for more cheesy goodness.
Spice it up: Add chili flakes or jalapeños if you love heat.
Store: Refrigerate in an airtight container for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months.
Reheat: Microwave individual portions or bake at 350°F until heated through.
Yes, but keep them submerged in cold water in the fridge to prevent browning.
It's best to cook the beef first to ensure it’s fully browned and seasoned.
Russet or Yukon Gold potatoes hold their shape and cook evenly.
Absolutely! Assemble, cover, and refrigerate for up to 24 hours before baking.
This Cheesy Ground Beef and Potato Casserole is classic comfort food at its best—easy to prepare, hearty, and totally satisfying. Whether you're feeding a family or batch-cooking for the week, this recipe is sure to be a regular favorite.
Save this recipe, share it with friends, and don’t forget to leave a rating below if you make it!
Cheesy Vegan Pizza Beans is a delicious and satisfying vegan dish that is perfect for a quick dinner or a satisfying snack. Made with kidney beans, tomato sauce, and vegan cheese, this dish is packed with protein and flavor.
Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.
Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.
Preheat the oven to 375°F (190°C) 🔥.
Heat the olive oil in a large skillet over medium heat. Add the onion 🧅, bell pepper, and garlic 🧄, and cook for 5 minutes, or until the vegetables are tender.
Add the oregano, basil, salt 🧂, and black pepper, and stir to combine.
Add the tomato sauce 🍅 and cooked beans to the skillet and stir to combine.
Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese 🧀 shreds and vegan parmesan cheese on top.
Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.
Serve hot ♨ and enjoy!
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
You can also use other types of beans in this recipe, such as black beans or pinto beans.
Feel free to get creative and add your favorite pizza toppings to the mix!
