Ground Beef and Potatoes Casserole is one of those comforting, family-style dinners I turn to when I want something filling, flavorful, and fuss-free. It’s made with layers of seasoned ground beef, tender potatoes, and a creamy, cheesy sauce that ties everything together. This one-dish meal is warm, hearty, and always a hit around the table — especially when I need an easy dinner everyone will enjoy.
Why You’ll Love This Recipe
I love this recipe because it’s simple, budget-friendly, and satisfying. It uses everyday ingredients, comes together in one baking dish, and feeds a crowd. The layers of beef, potatoes, and creamy sauce bake into a comforting meal that feels like a hug on a plate. Plus, I can prep it ahead, and leftovers taste even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ground beef
- Yellow or white potatoes, thinly sliced
- Onion, chopped
- Garlic, minced
- Salt and black pepper
- Paprika or Italian seasoning (optional)
- Cream of mushroom soup or cream of chicken soup
- Milk
- Shredded cheddar cheese
- Olive oil or butter (for sautéing)
Directions
- I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet, I cook the ground beef with chopped onion and garlic over medium heat until browned. I season it with salt, pepper, and paprika, then drain excess grease.
- I wash and slice the potatoes thinly (about 1/8-inch thick) — a mandoline makes this quicker.
- In a bowl, I whisk together the cream soup and milk until smooth.
- I layer half the sliced potatoes in the baking dish, then spread half the beef mixture over them. I repeat the layers.
- I pour the creamy soup mixture evenly over the top, then cover tightly with foil.
- I bake for 45 minutes, then uncover, top with shredded cheddar, and return to the oven for 15–20 minutes more, until the cheese is bubbly and the potatoes are tender.
- I let it rest for 10 minutes before serving to help it set.
Servings and timing
This casserole serves 6 and takes about 1 hour and 15 minutes total — including 20 minutes of prep and about 55 minutes of baking.
Variations
Sometimes I add frozen peas or corn to the beef for more veggies. I’ve also swapped the cream of mushroom soup for a homemade white sauce or used ground turkey instead of beef. For a Tex-Mex twist, I add taco seasoning and top with pepper jack cheese. If I want a richer version, I stir in sour cream or a few spoonfuls of cream cheese into the sauce.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover and bake at 350°F or microwave individual portions until hot. It also freezes well — I wrap portions tightly and reheat from frozen or thaw overnight before baking.
FAQs
Do I need to cook the potatoes first?
No, I slice them thinly so they cook through in the oven. I just make sure they’re evenly sliced for consistent texture.
Can I use different cheese?
Yes, I like cheddar, but mozzarella, Monterey Jack, or Colby all melt beautifully and taste great.
What’s the best beef to use?
I use lean ground beef (like 85/15) to keep it flavorful without too much grease. I drain any excess fat after browning.
Can I make this ahead of time?
Yes, I assemble it up to a day in advance and keep it covered in the fridge. I bake it when ready, adding a few extra minutes if it’s cold from the fridge.
Can I make this gluten-free?
Absolutely. I use a gluten-free cream soup or make a simple roux-based sauce with gluten-free flour, and ensure the rest of the ingredients are gluten-free.
Conclusion
Ground Beef and Potatoes Casserole is the definition of classic comfort food — simple, filling, and delicious. Whether I’m feeding a hungry family or prepping meals for the week, this easy dinner delivers big flavor with minimal effort. With its creamy layers, melty cheese, and satisfying texture, it’s one of those dishes I come back to again and again.
Print
Ground Beef and Potatoes Casserole | Easy Dinner
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Dinner / Casserole
- Method: Baking
- Cuisine: Comfort American
Description
Ground Beef and Potatoes Casserole is a comforting, hearty one‑dish meal with layers of seasoned ground beef, thinly sliced potatoes, and a creamy cheesy sauce — simple, filling, and perfect for family dinners or meal prep.
Ingredients
- 1.5 lb (≈ 680 g) ground beef (lean, e.g. 85/15)
- 1 large onion, chopped
- 2–3 cloves garlic, minced
- 4–5 medium potatoes (yellow or white), thinly sliced (≈ 1/8 inch thick)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 1 cup milk (whole or reduced-fat)
- 2 cups shredded cheddar cheese
- 1 tablespoon olive oil or butter (for sautéing)
- Salt and black pepper, to taste
- 1 teaspoon paprika or Italian seasoning (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13‑inch baking dish.
- In a skillet over medium heat, heat olive oil (or butter), then sauté chopped onion until softened, about 3–4 minutes. Add minced garlic and sauté 30 seconds until fragrant.
- Add ground beef to the skillet. Season with salt, pepper, and paprika or Italian seasoning if using. Cook until browned and fully cooked, breaking up lumps, about 6–8 minutes. Drain excess grease and set aside.
- Wash and thinly slice the potatoes. Layer half of the potato slices evenly in the bottom of the prepared baking dish.
- Spread half of the cooked ground beef mixture over the potato layer.
- Repeat: layer remaining potatoes, then top with remaining beef mixture.
- In a bowl, whisk together the cream soup and milk until smooth. Pour this creamy mixture evenly over the layered potatoes and beef.
- Cover the dish tightly with aluminum foil. Bake for 45 minutes.
- Remove the foil, sprinkle shredded cheddar cheese evenly over the top, then return to the oven and bake an additional 15–20 minutes, until the cheese is melted, bubbly, and potatoes are tender when pierced.
- Remove from oven and let the casserole rest 10 minutes before serving — this helps it set and makes it easier to slice.
Notes
- For extra vegetables, stir in a cup of frozen peas or corn with the beef before layering.
- You can substitute ground turkey for beef for a lighter version.
- If you need gluten-free, use a gluten-free cream soup or prepare a homemade white sauce thickened with gluten-free flour.
- Use a mandoline slicer for evenly thin potato slices so they cook evenly.
- This casserole can be assembled a day ahead and refrigerated — add ~5–10 extra minutes baking time if it’s straight from the fridge.
- Leftovers store in an airtight container in the fridge up to 4 days. For best texture, reheat in the oven rather than microwave to keep potatoes from getting soggy.
Nutrition
- Serving Size: 1 slice (1/6 of casserole)
- Calories: 430
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: thirtyg
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg
