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Ground Beef Potato Casserole
This hearty Ground Beef Potato Casserole layers tender potatoes, seasoned ground beef, creamy sauce, and melted cheese
into the ultimate family-friendly comfort food. Perfect for weeknights, holidays, or whenever you need a warm and filling dish,
this recipe from deesviral delivers simple ingredients with big flavor.
Introduction
If you’re searching for an easy casserole that combines protein, starch, and creamy cheese into one pan—this Ground Beef Potato
Casserole is it. With its layers of thinly sliced potatoes, savory beef, and a velvety cream sauce topped with melted cheese,
it’s a complete meal that’s as satisfying as it is economical.
This dish has that down-home, old-fashioned feel: a recipe you’ll want to share at potlucks, bake on Sundays, and
reheat for comforting leftovers during the week.
Ingredients
- 1 1/2 pounds ground beef (80/20 recommended)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme (optional)
- 6 medium russet potatoes, peeled and thinly sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup whole milk or half-and-half
- 2 cups shredded cheddar cheese (divided)
- 2 tablespoons butter, cut into small cubes
- Fresh parsley, chopped (for garnish)
Swap cheddar with mozzarella or Colby Jack for a different flavor profile.
Add vegetables like frozen peas or corn between layers for extra nutrition.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a skillet, brown the ground beef with onion and garlic over medium-high heat. Drain excess grease. Season with salt, pepper, paprika, and thyme. Set aside.
- In a bowl, whisk together cream of mushroom soup and milk until smooth.
- Layer half the sliced potatoes in the baking dish. Top with half the beef mixture, then pour half the soup mixture over. Sprinkle with 1 cup of cheese.
- Repeat with remaining potatoes, beef, soup mixture, and cheese. Dot the top with butter cubes.
- Cover with foil and bake for 40 minutes. Remove foil and bake another 20 minutes, or until potatoes are tender and cheese is golden and bubbly.
- Garnish with fresh parsley before serving.
Storage & Make-Ahead
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Assemble unbaked casserole, wrap tightly, and freeze up to 2 months. Bake from frozen at 350°F (175°C) until heated through, about 1 1/2 hours.
- Reheat: Warm in the oven at 350°F (175°C) for 15–20 minutes for best texture.
Why This Recipe Works
- Layering method: Ensures even cooking and flavor in every bite.
- Cream of mushroom soup: Creates a creamy sauce without extra steps.
- Cheese topping: Adds richness and makes the dish golden and bubbly.
- Thin-sliced potatoes: Cook evenly and absorb the savory sauce.
Expert Tips
- Use a mandoline slicer for evenly thin potatoes, which ensures even cooking.
- If you prefer crispy edges, uncover the casserole for the last 10 minutes and broil briefly.
- Substitute ground turkey or chicken for a lighter version.
- Add a layer of sautéed mushrooms for earthy depth.
Frequently Asked Questions
Can I make this casserole ahead of time? Yes—assemble it a day in advance, cover, and refrigerate. Bake as directed, adding an extra 10–15 minutes if cold.
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What potatoes are best? Russet or Yukon Gold potatoes hold up well and become creamy when baked.
Can I make it without canned soup? Absolutely. Replace the soup and milk with 1 1/2 cups homemade béchamel or cheese sauce.
Estimated Nutrition
~420 kcal per serving (estimate; varies by ingredients and cheese used).
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