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–+ servings
image of fresh ground beef russet potatoes shredded cheddar cheese cream of mushroom soup diced onion minced garlic milk butter salt pepper frozen green beans sweet corn arranged on white marble kitchen counter with clear glass bowls and rustic brown wooden utensils under soft diffuse daylight

Hearty Ground Beef and Potatoes Casserole

A classic, comforting casserole featuring savory ground beef, tender potatoes, and a creamy, cheesy sauce. This budget-friendly, family-approved dish is perfect for weeknight dinners or meal prep.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Casserole, dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ground Beef
  • 1.5 lbs ground beef 85/15 recommended
Vegetables & Aromatics
  • 4-5 medium potatoes Russet or Yukon Gold, thinly sliced
  • 1 medium yellow onion finely diced
  • 3 garlic cloves minced
  • 2 tbsp butter
Sauce & Seasonings
  • 10.5 oz condensed cream of mushroom soup or cream of celery soup
  • 1 cup milk whole milk recommended
  • 2 tbsp all-purpose flour optional, for thickening
  • 1 tsp salt
  • 1 tsp black pepper freshly ground
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tbsp Worcestershire sauce
Cheese
  • 2 cups shredded sharp Cheddar cheese

Equipment

  • Large skillet,
  • 9x13-inch baking dish,
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Peel the potatoes and slice them thinly, about 1/8 to 1/4 inch thick. If you prefer crispier edges, par-boil them for 5 minutes before slicing, but for a true simple casserole approach, raw slices are fine!
  2. In a large skillet, melt the butter over medium-high heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Push the onions to the side and add the ground beef. Break up the beef with a spoon and brown thoroughly. Drain off any excess grease.
  3. Once the beef is fully browned, stir in the minced garlic, smoked paprika, dried thyme, salt, and pepper. Cook for about 60 seconds until the garlic is fragrant.
  4. Reduce the heat to low. Stir in the condensed cream of mushroom soup, Worcestershire sauce, and milk. If you're using flour to help thicken, sprinkle it over the beef mixture now before adding the liquid. Stir until the sauce is smooth, creamy, and simmering gently.
  5. Lightly grease a 9x13 inch baking dish. Spread half of the seasoned ground beef mixture evenly across the bottom of the dish. Arrange half of the sliced potatoes tightly over the beef layer. Sprinkle a generous amount of shredded cheddar (about 3/4 cup) over the potatoes.
  6. Pour the remaining beef mixture over the first layer of cheese and potatoes. Top the beef mixture with the remaining potato slices, arranging them in an overlapping pattern. Season the top layer of potatoes lightly with salt and pepper.
  7. Cover the dish tightly with aluminum foil. This step is crucial for steaming the potatoes so they become tender. Bake in the preheated oven for 45 minutes.
  8. Carefully remove the foil. Sprinkle the remaining 1 1/4 cups of Cheddar cheese over the top of the potatoes. Return the casserole to the oven, uncovered, and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and beautifully golden brown, and the potatoes are fork-tender.
  9. Let the casserole rest for 10-15 minutes before serving. This allows the sauce to settle and prevents the whole thing from running sideways when you slice into it.

Nutrition

Calories: 420kcalCarbohydrates: 25gProtein: 25gFat: 22gSaturated Fat: 11gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 15mgCalcium: 20mgIron: 15mg

Notes

Variations: Add frozen corn or green beans to the beef mixture for extra color and nutrition. For a Mexican-style twist, use taco seasoning and pepper jack cheese.
Make-Ahead: Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Let sit at room temperature for 15-20 minutes before baking, and add about 10 minutes to the total baking time.
Storage: Refrigerate leftovers for 3-4 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 20-25 minutes, covered with foil.
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