This hearty Ground Beef & Potato Casserole is classic comfort food at its best. Tender layers of thinly sliced potatoes, savory seasoned beef, and a creamy mushroom sauce bake together under a blanket of melted cheddar. It’s simple, budget-friendly, and perfect for cozy family dinners or make-ahead meals on busy weeknights.
Ingredients
- 1 pound (450 g) ground beef
- 4 medium potatoes, thinly sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz / 298 g) cream of mushroom soup
- 1 cup (240 ml) milk
- 1 cup (115 g) shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
- Cooking spray or extra oil for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with cooking spray or a little oil.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté for 2–3 minutes, until the onion is soft and translucent.
- Add the ground beef to the skillet, breaking it up with a spoon or spatula. Cook for 5–7 minutes, until browned and no pink remains. Drain excess fat if needed.
- In a large mixing bowl, whisk together the cream of mushroom soup, milk, salt, black pepper, and paprika until smooth and well combined.
- Arrange half of the sliced potatoes in an even layer on the bottom of the prepared baking dish. Top with half of the cooked ground beef mixture, then pour over half of the soup mixture, spreading it evenly.
- Repeat the layers with the remaining potatoes, remaining ground beef, and the rest of the soup mixture, making sure the top layer is well coated.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes, or until the potatoes begin to soften.
- Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the casserole to the oven, uncovered, and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is melted, bubbly, and lightly golden.
- Remove from the oven and let the casserole rest for 5–10 minutes to set slightly for easier slicing.
- Garnish with chopped fresh parsley if desired, then slice and serve warm.
Variation
- Cheesy Veggie Boost: Add a layer of thinly sliced carrots, zucchini, or frozen peas and corn between the potato and beef layers. This adds color, nutrition, and extra texture without much extra work.
- Creamy Bacon Ranch: Stir 2–3 tablespoons of ranch seasoning and 1/2 cup of cooked, crumbled bacon into the soup and milk mixture for a smoky ranch twist.
- Lighter Version: Use lean ground beef (or ground turkey), low-fat cream of mushroom soup, and reduced-fat cheddar. Swap half the potatoes for thinly sliced cauliflower to cut carbs and calories.
Cooking Notes
- If your potatoes are very starchy, you can briefly rinse and pat them dry to prevent them from sticking together in the layers.
- Cooking time can vary depending on how thin the potatoes are sliced. If they’re thicker, you may need an extra 5–10 minutes of baking until tender.
- For a slightly crispier top, broil the casserole for 1–2 minutes at the end of the baking time, watching carefully so the cheese doesn’t burn.
Serving Suggestions
- Serve with a simple green salad or steamed vegetables (like green beans or broccoli) to balance the richness of the casserole.
- Add a side of crusty bread, dinner rolls, or garlic toast to soak up the creamy sauce.
- Top each serving with a spoonful of sour cream, a sprinkle of chopped chives, or extra shredded cheese for an indulgent touch.
Tips
- Use a mandoline slicer for fast, even potato slices that cook through more reliably.
- Let the casserole rest before cutting so the layers hold together and serving is neater.
- Make it ahead: assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add 5–10 extra minutes of baking time if going straight from the fridge to the oven.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 20 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I use a different type of meat?
Yes, you can substitute ground turkey, chicken, or pork. Just be sure to cook and season it well before layering in the casserole. - Do I need to peel the potatoes?
Peeling is optional. Thin-skinned potatoes (like Yukon Gold) work well unpeeled, while russets are usually best peeled for a smoother texture. - Can I freeze this casserole?
Yes. Cool completely, wrap tightly, and freeze for up to 2–3 months. Thaw overnight in the refrigerator and reheat, covered, at 350°F (175°C) until warmed through. - How do I know when the potatoes are done?
Insert a knife or fork into the center of the casserole; the potatoes should be tender and offer little resistance when fully cooked.
Conclusion
This Ground Beef & Potato Casserole brings all the cozy, nostalgic flavors of a homemade family dinner to your table with minimal effort. Simple ingredients, comforting creaminess, and cheesy goodness make it a weeknight staple and potluck favorite. Serve it hot, and let everyone dig into this classic, satisfying bake.
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Ground Beef & Potato Casserole
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This hearty Ground Beef & Potato Casserole is classic comfort food at its best. Tender layers of thinly sliced potatoes, savory seasoned beef, and a creamy mushroom sauce bake together under a blanket of melted cheddar. It’s simple, budget-friendly, and perfect for cozy family dinners or make-ahead meals on busy weeknights.
Ingredients
Scale
- 1 pound (450 g) ground beef
- 4 medium potatoes, thinly sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz / 298 g) cream of mushroom soup
- 1 cup (240 ml) milk
- 1 cup (115 g) shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
- Cooking spray or extra oil for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with cooking spray or a little oil.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté for 2–3 minutes, until the onion is soft and translucent.
- Add the ground beef to the skillet, breaking it up with a spoon or spatula. Cook for 5–7 minutes, until browned and no pink remains. Drain excess fat if needed.
- In a large mixing bowl, whisk together the cream of mushroom soup, milk, salt, black pepper, and paprika until smooth and well combined.
- Arrange half of the sliced potatoes in an even layer on the bottom of the prepared baking dish. Top with half of the cooked ground beef mixture, then pour over half of the soup mixture, spreading it evenly.
- Repeat the layers with the remaining potatoes, remaining ground beef, and the rest of the soup mixture, making sure the top layer is well coated.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes, or until the potatoes begin to soften.
- Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the casserole to the oven, uncovered, and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is melted, bubbly, and lightly golden.
- Remove from the oven and let the casserole rest for 5–10 minutes to set slightly for easier slicing.
- Garnish with chopped fresh parsley if desired, then slice and serve warm.
Notes
- For even cooking, slice the potatoes as uniformly and thinly as possible—about 1/8 inch (3 mm) thick.
- If your casserole browns too quickly on top, loosely re-cover it with foil for part of the baking time.
- Season the potatoes lightly with a pinch of extra salt and pepper between layers if your family prefers bolder flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Casserole, Dinner, Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 3 g (approx.)
- Sodium: 650 mg (approx.)
- Fat: 20 g (approx.)
- Saturated Fat: 9 g (approx.)
- Unsaturated Fat: 10 g (approx.)
- Trans Fat: 0.5 g (approx.)
- Carbohydrates: 23 g (approx.)
- Fiber: 2 g (approx.)
- Protein: 20 g (approx.)
- Cholesterol: 70 mg (approx.)
Keywords: ground beef casserole, potato casserole, easy weeknight dinner, family meal, comfort food