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Cheesy Ground Beef & Potato Casserole

A hearty baked dish of seasoned ground beef, tender potatoes, creamy sauce, and melted cheese that delivers comforting, family-friendly results. Ideal for weeknight dinners and meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main 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 can condensed cream of mushroom soup (10.5 oz)
  • 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)

Method
 

Preparation
  1. Preheat oven to 375°F.
  2. Spray the baking dish lightly with cooking spray.
  3. Dice potatoes into roughly 1/2-inch cubes.
Cooking
  1. In a large skillet over medium-high heat, brown the ground beef for 6-8 minutes until no pink remains.
  2. Add chopped onion and minced garlic, and sauté until translucent (about 3 minutes).
  3. Stir in salt, pepper, and smoked paprika. Drain excess grease and return the meat to the pan.
  4. In a mixing bowl, whisk together the cream of mushroom soup and milk until smooth.
  5. Stir in 1 cup of shredded cheddar cheese, followed by the cooked beef and peas, mixing to coat.
  6. In the prepared baking dish, layer half the diced potatoes, then spoon the beef mixture over them, followed by the remaining potatoes.
  7. Press down slightly and top with the remaining cheddar cheese.
  8. Cover the dish with foil and bake for 35 minutes.
  9. Uncover and bake for an additional 10 minutes, until the cheese is bubbly and golden.
  10. Let rest for 5-10 minutes before serving.

Notes

For extra tang, stir in 1 tsp Dijon mustard to the sauce. Use smaller-diced potatoes for even cooking. If dry, add extra milk. For a smoky twist, use smoked gouda instead of cheddar.