Cheesy Ground Beef & Potato Casserole is a hearty baked dish of seasoned ground beef, tender potatoes, creamy sauce, and melted cheese that delivers comforting, family-friendly results. Cheesy Ground Beef & Potato Casserole is ideal for weeknight dinners and meal prep because it balances protein, starch, and a cheesy crust that everyone loves.
Cheesy Ground Beef & Potato Casserole is an easy one-pan-style casserole that reheats beautifully and freezes well for busy weeks. Cheesy Ground Beef & Potato Casserole offers familiar flavors with room for small creative twists to match regional preferences.
Table of Contents
What Makes This Recipe So Special
This Cheesy Ground Beef & Potato Casserole marries simple pantry staples with a short hands-on time and big payoff – perfect for feeding a crowd or saving leftovers. The key strengths are layered texture, a creamy binding sauce, and the toasty cheddar top. If you like casseroles that hold their shape yet stay tender and cheesy, this recipe delivers every time. For a cozy companion bowl, try pairing flavors similar to a creamy potato soup like the recipe in this cheddar garlic herb potato soup.
Why it works in practice:
- Ground beef provides savory backbone and browning flavor.
- Thinly diced potatoes cook through in the bake and create body.
- Condensed soup plus milk create a velvety sauce that keeps the casserole moist.
- Layering and short uncovered finish lets cheese brown without drying out the interior.
Ingredients
- 1 lb ground beef (80/20 or leaner if you prefer)
- 1 medium yellow onion – finely chopped
- 3 cloves garlic – minced
- 4 cups diced potatoes (about 1.5 lb) – small dice for even cook
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1/2 cup milk
- 2 cups shredded sharp cheddar cheese, divided
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 2 tbsp butter
- 1/4 cup chopped fresh parsley
- 1 cup frozen peas (optional)
- Cooking spray (for the dish)
Note: This ingredient list was crafted to keep measurements precise and repeatable. If you want an extra tang, stir in 1 tsp Dijon mustard to the sauce.
(Internal link placed naturally above to another comforting potato recipe – not in conclusion.)
Equipment
- 9×13 inch baking dish
- Large skillet
- Mixing bowl
- Sharp knife and cutting board
- Measuring cups and spoons
- Spatula and wooden spoon
- Aluminum foil
Prep Notes
- Preheat oven to 375°F.
- Spray the baking dish lightly with cooking spray.
- Dice potatoes into roughly 1/2-inch cubes so they cook through in the bake.
- Drain excess grease from the cooked beef to keep the casserole from being too oily.
Brown the Beef and Aromatics
Action: Heat a large skillet over medium-high heat and add the ground beef.
Substeps:
- Cook: Brown the meat, breaking it apart with a spatula until no pink remains – about 6-8 minutes.
- Add aromatics: Add chopped onion and garlic and sauté until translucent – about 3 minutes.
- Season: Stir in salt, pepper, and smoked paprika; mix well. Drain excess grease and return meat to pan.
Cheesy Ground Beef & Potato Casserole benefits from a well-seasoned beef layer – it’s the flavor engine of the dish.
Make the Creamy Binder
Action: Combine condensed soup and milk to create the sauce.
Substeps:
- Whisk: In a bowl, whisk the 10.5 oz can of cream of mushroom soup with 1/2 cup milk until smooth.
- Add cheese: Stir in 1 cup of the shredded cheddar to the sauce for extra body.
- Fold: Mix in the cooked beef (and peas if using) so everything is coated.
Assemble the Casserole
Action: Layer potatoes, beef mixture, and cheese in the prepared baking dish.
Substeps:
- First layer: Spread half the diced potatoes in an even layer.
- Middle layer: Spoon the beef and sauce over the potatoes.
- Top layer: Scatter remaining potatoes on top and press down slightly. Sprinkle the remaining 1 cup cheddar over the whole dish.
Cover and Bake
Action: Bake covered to steam the potatoes through.
Substeps:
- Cover: Tightly cover the dish with foil.
- Bake: Place in preheated oven at 375°F for 35 minutes. The foil creates a steamy environment for the potatoes to become tender without drying the topping.
Uncover and Finish
Action: Remove foil and continue baking to brown the cheese.
Substeps:
- Uncover: Carefully remove foil after 35 minutes.
- Finish baking: Return casserole to oven and bake uncovered for an additional 10 minutes until cheese is bubbly and golden.
- Rest: Let rest 5-10 minutes before serving to set.
Tips and Troubleshooting
- Use smaller-diced potatoes to ensure even cooking in the time allotted. If you prefer larger chunks, parboil for 5 minutes before layering.
- If the casserole seems dry, mix in an extra 1/4 cup milk to the sauce before baking.
- To avoid a greasy top, drain the beef well and pat the meat dry briefly before combining with the sauce.
- For a smoky twist, substitute smoked gouda for half the cheddar.
- Short on time – slice very thinly or use shredded potatoes for a quicker bake, but expect a different texture.
(Second internal link placed naturally here for readers interested in a meaty pasta pairing – not in conclusion.)
Example: try a bold side like Cajun steak with cheesy rigatoni for a flavor contrast at a heartier dinner party.
Serving Suggestions
Serve hot from the oven with a fresh green salad and crusty bread. You can also top individual portions with a spoonful of sour cream or a sprinkle of green onions. Middle-of-article reminder: Cheesy Ground Beef & Potato Casserole shines when cut into squares and served family-style.
Pairing ideas:
- A crisp vinaigrette-dressed salad
- Roasted Brussels sprouts for a bitter contrast
- Pickles or a sharp slaw to cut the richness
Storage and Make-Ahead
- Refrigerate leftovers in an airtight container for up to 3-4 days.
- Reheat in a 350°F oven covered for 15-20 minutes or until warmed through.
- Freeze individual portions for up to 3 months; thaw overnight in the fridge before reheating.
- To bake from frozen, add 15-20 minutes to the covered bake time.
Nutrition (Estimated per serving – serves 6)
- Calories: ~420 kcal
- Protein: 24 g
- Carbohydrates: 28 g
- Fat: 24 g
- Fiber: 3 g
- Sodium: varies with soup brand – roughly 600 mg
Food Safety
- Ensure ground beef reaches an internal temperature of 160°F when cooked.
- Reheat leftovers to an internal temperature of 165°F.
- Store promptly within two hours of cooking to prevent bacterial growth.
Frequently Asked Questions
Can I use frozen potatoes?
Yes – thaw and pat dry. Adjust bake time if they release excess moisture.
Can I substitute a different condensed soup?
Cream of chicken works well if you prefer. Avoid watery soups as they thin the binding sauce.
Is this recipe freezer-friendly?
Absolutely. Freeze before baking or after fully cooked. Reheat thoroughly.
How can I make this vegetarian?
Replace ground beef with cooked lentils or a plant-based crumble and use vegetable soup instead of mushroom.
Can I use pre-shredded cheese?
Yes, though freshly shredded melts a bit better due to lack of anti-caking agents.
Conclusion
This Cheesy Ground Beef & Potato Casserole is a reliable, comforting dinner that combines savory browned beef, tender potatoes, and plenty of melty cheese – perfect for family meals and make-ahead lunches. Its short hands-on time and forgiving nature make it a winner for busy cooks who still want homemade flavor and texture. If you enjoyed this recipe, check out a similar inspiration at Cheesy Ground Beef & Potato Dinner Casserole for another take and helpful tips. Please leave a comment and a star rating below if you try this – what variation did you make? Share on Pinterest or Facebook to help others find this easy comfort food.
Cheesy Ground Beef & Potato Casserole
Ingredients
Method
- Preheat oven to 375°F.
- Spray the baking dish lightly with cooking spray.
- Dice potatoes into roughly 1/2-inch cubes.
- In a large skillet over medium-high heat, brown the ground beef for 6-8 minutes until no pink remains.
- Add chopped onion and minced garlic, and sauté until translucent (about 3 minutes).
- Stir in salt, pepper, and smoked paprika. Drain excess grease and return the meat to the pan.
- In a mixing bowl, whisk together the cream of mushroom soup and milk until smooth.
- Stir in 1 cup of shredded cheddar cheese, followed by the cooked beef and peas, mixing to coat.
- In the prepared baking dish, layer half the diced potatoes, then spoon the beef mixture over them, followed by the remaining potatoes.
- Press down slightly and top with the remaining cheddar cheese.
- Cover the dish with foil and bake for 35 minutes.
- Uncover and bake for an additional 10 minutes, until the cheese is bubbly and golden.
- Let rest for 5-10 minutes before serving.
