Ground Beef and Potato Casserole – Cozy, Hearty, and Easy
This Ground Beef and Potato Casserole is the kind of dinner that brings everyone to the table fast. It’s hearty, budget-friendly, and uses simple ingredients you probably already have. Think savory seasoned beef, tender sliced potatoes, a creamy sauce, and melted cheese bubbling on top.
It’s comfort food with just the right amount of effort. Perfect for busy weeknights or casual weekends when you want something warm and satisfying.
Ground Beef and Potato Casserole - Cozy, Hearty, and Easy
Ingredients
Method
- Preheat and prep: Heat your oven to 375°F (190°C).Lightly grease a 9x13-inch baking dish with cooking spray or a thin swipe of oil.
- Slice the potatoes: Wash and thinly slice the potatoes, about 1/8 to 1/4 inch thick. Thinner slices cook more evenly and get tender faster.
- Cook the beef: In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up as it cooks. Drain excess fat if needed.
- Add aromatics: Stir in the onion and cook 3–4 minutes until softened.Add the garlic and cook 30 seconds until fragrant.
- Season the mixture: Stir in salt, pepper, paprika, and thyme. Taste and adjust seasoning. If using mushrooms or bell peppers, sauté them here until slightly softened.
- Make the sauce: In a bowl, whisk the condensed soup with the milk until smooth.This becomes the creamy binder for the casserole.
- Layer the casserole: Spread half the potato slices in the dish. Top with half the beef mixture. Pour over half the sauce.Sprinkle a handful of cheese. Repeat with remaining potatoes, beef, and sauce.
- Dot with butter: Scatter the butter pieces on top to help the potatoes stay moist and flavorful.
- Cover and bake: Cover tightly with foil and bake for 45 minutes. This steams the potatoes so they turn tender.
- Uncover and finish: Remove the foil, sprinkle the remaining cheese on top, and bake another 15–20 minutes, until the top is bubbly and the potatoes are fork-tender.
- Rest and garnish: Let the casserole rest 10 minutes before slicing.Garnish with parsley or chives and serve warm.
What Makes This Recipe So Good
- Simple pantry staples: Ground beef, potatoes, onion, and a few basics come together into something comforting and flavorful.
- Family-friendly: Mild flavors please picky eaters, but it’s easy to customize with spices, veggies, or different cheeses.
- Make-ahead friendly: Assemble earlier in the day and bake when you’re ready. Leftovers reheat beautifully.
- One-pan comfort: Everything bakes together for minimal mess and maximum flavor.
- Balanced and filling: Protein, carbs, and dairy make it a complete, satisfying meal.
What You’ll Need
- 1.5 pounds ground beef (80–90% lean works well)
- 2 pounds potatoes (Russet or Yukon Gold), thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 can (10.5 oz) condensed cream of mushroom soup (or cream of chicken)
- 3/4 cup milk (or half-and-half for extra creaminess)
- 2 tablespoons butter, cut into small pieces
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (smoked or sweet)
- 1/2 teaspoon dried thyme (or Italian seasoning)
- Optional add-ins: 1 cup frozen peas or corn, sliced mushrooms, or bell peppers
- Fresh parsley or chives, chopped, for garnish
- Cooking spray or a little oil for the baking dish
Step-by-Step Instructions
- Preheat and prep: Heat your oven to 375°F (190°C).Lightly grease a 9×13-inch baking dish with cooking spray or a thin swipe of oil.
- Slice the potatoes: Wash and thinly slice the potatoes, about 1/8 to 1/4 inch thick. Thinner slices cook more evenly and get tender faster.
- Cook the beef: In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up as it cooks. Drain excess fat if needed.
- Add aromatics: Stir in the onion and cook 3–4 minutes until softened.Add the garlic and cook 30 seconds until fragrant.
- Season the mixture: Stir in salt, pepper, paprika, and thyme. Taste and adjust seasoning. If using mushrooms or bell peppers, sauté them here until slightly softened.
- Make the sauce: In a bowl, whisk the condensed soup with the milk until smooth.This becomes the creamy binder for the casserole.
- Layer the casserole: Spread half the potato slices in the dish. Top with half the beef mixture. Pour over half the sauce.Sprinkle a handful of cheese. Repeat with remaining potatoes, beef, and sauce.
- Dot with butter: Scatter the butter pieces on top to help the potatoes stay moist and flavorful.
- Cover and bake: Cover tightly with foil and bake for 45 minutes. This steams the potatoes so they turn tender.
- Uncover and finish: Remove the foil, sprinkle the remaining cheese on top, and bake another 15–20 minutes, until the top is bubbly and the potatoes are fork-tender.
- Rest and garnish: Let the casserole rest 10 minutes before slicing.Garnish with parsley or chives and serve warm.
How to Store
- Refrigerator: Cool completely, then cover the dish or transfer to airtight containers. Keep up to 4 days.
- Freezer: Wrap tightly and freeze up to 2 months. For best results, freeze before baking; thaw in the fridge overnight and bake as directed, adding 10–15 minutes.
- Reheating: Warm individual portions in the microwave for 1–2 minutes, or reheat in a 350°F oven, covered, for 15–20 minutes until hot.
Benefits of This Recipe
- Budget-minded: Ground beef and potatoes are affordable and widely available.
- Customizable: You can tweak the spices, sauce, or veggies without complicating the process.
- Great for meal prep: It reheats well and tastes even better the next day.
- Comforting flavors: Familiar, crowd-pleasing taste with a creamy, cheesy finish.
- Minimal equipment: A skillet, a baking dish, and a knife are all you need.
Pitfalls to Watch Out For
- Potatoes too thick: Thick slices can stay firm.Aim for uniform, thin slices for even cooking.
- Undersalting: Potatoes soak up salt. Season the beef well and taste the sauce before layering.
- Dry casserole: If you skimp on sauce or don’t cover the dish at first, the potatoes can dry out. Keep it covered for the initial bake.
- Grease pooling: If the beef is very fatty and you don’t drain it, the casserole can be oily.Drain excess fat after browning.
- Rushing the rest: Cutting too soon can make slices messy. Let it rest to set up.
Recipe Variations
- Tex-Mex: Add 1 tablespoon taco seasoning, swap cheddar for pepper jack, and toss in corn and black beans. Serve with salsa and cilantro.
- French onion style: Caramelize the onions, use Gruyère or Swiss, and stir a splash of beef broth into the sauce.
- Bacon ranch: Add cooked, crumbled bacon and 1 tablespoon ranch seasoning.Use a blend of cheddar and Monterey Jack.
- Mushroom and thyme: Sauté sliced mushrooms with the onions and increase thyme to 1 teaspoon.
- Lighter version: Use 93% lean beef, light condensed soup, and reduced-fat cheese. Swap half the potatoes for thinly sliced zucchini.
- From-scratch sauce: Make a quick béchamel: 2 tablespoons butter + 2 tablespoons flour cooked 1 minute, whisk in 1.5 cups milk, simmer until thick, season with salt, pepper, and a pinch of nutmeg.
FAQ
Do I need to peel the potatoes?
You don’t have to. Russets benefit from peeling for a smoother texture, but Yukon Golds have thin skins that bake up tender.
Wash well and slice thinly either way.
Can I use ground turkey instead of beef?
Yes. Ground turkey works great. Add a little extra oil when browning and boost the seasoning slightly, since turkey is milder.
What if I don’t have condensed soup?
Use the from-scratch sauce variation or whisk 1 cup sour cream with 1/2 cup milk and a pinch of garlic powder and onion powder.
It will be creamy and flavorful.
How can I tell when it’s done?
The top should be bubbly and lightly browned, and a fork should slide easily through the potatoes. If the top browns before the potatoes are tender, tent with foil and continue baking.
Can I assemble this ahead?
Yes. Assemble up to a day in advance, cover tightly, and refrigerate.
Bake straight from the fridge, adding about 10 minutes to the covered bake time.
What should I serve with it?
A crisp green salad, steamed green beans, or a simple roasted vegetable side balances the richness. Warm bread or rolls are a nice bonus.
In Conclusion
Ground Beef and Potato Casserole is weeknight cooking at its best: humble ingredients, big comfort, and plenty of leftovers. The layers bake into a creamy, savory dish with just the right amount of cheese.
Keep it classic or make it your own with the variations above. Either way, it’s the kind of meal that makes the whole kitchen smell inviting and brings everyone back for seconds.
