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Ground Beef and Potato Casserole - Cozy, Hearty, and Easy

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add aromatics: Stir in the onion and cook 3–4 minutes until softened. Add the garlic and cook 30 seconds until fragrant.
  5. 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.
  6. Make the sauce: In a bowl, whisk the condensed soup with the milk until smooth. This becomes the creamy binder for the casserole.
  7. 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.
  8. Dot with butter: Scatter the butter pieces on top to help the potatoes stay moist and flavorful.
  9. Cover and bake: Cover tightly with foil and bake for 45 minutes. This steams the potatoes so they turn tender.
  10. 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.
  11. Rest and garnish: Let the casserole rest 10 minutes before slicing. Garnish with parsley or chives and serve warm.