This Ground Beef and Potatoes Casserole is a simple, hearty dish that brings together tender ground beef, soft potatoes, and a blend of comforting seasonings baked to golden perfection. It’s the kind of meal that feels like a warm hug on a plate, with every bite offering a mix of savory meat and creamy potatoes.
I love making this casserole when I want something that’s fuss-free but still satisfying. It’s easy to throw together, and I usually add a bit of cheese on top because who can say no to melted cheese? Plus, it’s a great way to use up leftover potatoes or ground beef without much effort.
My favorite way to serve this casserole is straight from the oven with a simple side salad or steamed veggies to keep things fresh. It’s the kind of meal where you can just grab a big spoonful and enjoy without any worries. It always reminds me of cozy family dinners where everyone gathers around the table to enjoy something familiar and tasty.
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Key Ingredients & Substitutions
Ground Beef: This is the star protein. I prefer 80/20 beef for a good mix of flavor and fat. For a leaner option, choose 90/10 or swap with ground turkey or plant-based crumbles.
Potatoes: I use Yukon Gold or Russet potatoes. They hold their shape when baked and become tender. Thin slices help them cook evenly. Sweet potatoes can be a tasty swap for a sweeter twist.
Cream of Mushroom Soup: This adds creaminess and depth. If you want to avoid canned soup, make a quick roux with butter, flour, and milk, then add mushrooms. Dairy-free cream soups work well, too.
Cheddar Cheese: Sharp cheddar melts nicely and adds flavor. You can mix in mozzarella for extra gooeyness or use vegan cheese alternatives if needed.
How Do I Get Tender Potatoes and a Crispy Cheese Top?
Cooking the potatoes evenly without drying them out is key. Here’s how:
- Slice potatoes thinly and evenly for consistent cooking.
- Layer them with enough liquid from the soup and broth to keep moisture.
- Covering the dish with foil traps steam and cooks potatoes through without burning.
- Remove foil toward the end to let the cheese brown and crisp up.
- Letting the casserole rest after baking helps the layers set, making it easier to serve.
Equipment You’ll Need
- Large skillet – perfect for browning ground beef and sautéing onions all in one pan.
- Sharp knife and cutting board – you’ll need these to peel and thinly slice the potatoes easily.
- 9×13 inch casserole dish – roomy enough for layering all ingredients and baking evenly.
- Aluminum foil – helps keep the casserole moist while baking and prevents the top from burning.
- Spatula or wooden spoon – great for stirring the beef and soup mixture smoothly.
Flavor Variations & Add-Ins
- Add diced bell peppers or mushrooms with the onions for extra veggie flavor and texture.
- Swap cheddar for pepper jack cheese to give the casserole a mild spicy kick.
- Use ground turkey or chicken instead of beef for a lighter version that’s still hearty.
- Mix in some cooked bacon bits for a smoky flavor that pairs well with the potatoes and cheese.
Ground Beef and Potatoes Casserole
Ingredients You’ll Need:
- 1 1/2 pounds ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1/2 cup beef broth or water
- 4 large potatoes, peeled and thinly sliced
- 2 cups shredded sharp cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 2 tbsp olive oil or butter
- 2 green onions, sliced for garnish
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prepare and roughly 1 hour to bake. Add a few extra minutes for resting time before serving, so the flavors meld and layers set perfectly.
Step-by-Step Instructions:
1. Prepare the Beef Mixture:
Preheat your oven to 375°F (190°C). In a large skillet, heat olive oil or butter over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Add the ground beef and cook until browned, breaking it apart as it cooks. Stir in minced garlic and cook for another minute. Drain any excess fat. Season with salt, pepper, and smoked paprika if using.
2. Combine Beef with Soup and Broth:
Stir in the condensed cream of mushroom soup and beef broth (or water) into the cooked beef mixture. Mix well and take off the heat.
3. Layer the Casserole:
Grease a 9×13 inch casserole dish lightly. Spread a thin layer of the beef mixture on the bottom. Then, layer half of the sliced potatoes evenly over the beef. Sprinkle a third of the cheddar cheese over the potatoes. Spread half of the remaining beef mixture over the cheese. Add the remaining potato slices on top. Pour the rest of the beef mixture evenly over the potatoes, and finish with the remaining cheddar cheese on top.
4. Bake and Rest:
Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 15-20 minutes, until the cheese is golden and bubbly and the potatoes are tender when poked with a fork. Let the casserole rest for 5 minutes before serving.
5. Garnish and Serve:
Sprinkle the sliced green onions on top for a fresh pop of color and flavor. Serve warm and enjoy your comforting, cheesy casserole!
Can I Use Frozen Ground Beef for This Casserole?
Yes, you can! Just make sure to thaw it completely in the fridge overnight before cooking. This helps it brown evenly and reduces excess moisture in the dish.
Can I Substitute Sweet Potatoes for Regular Potatoes?
Absolutely! Sweet potatoes add a slightly sweet flavor and creamy texture. Slice them thinly like regular potatoes and adjust baking time if needed, checking for tenderness with a fork.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. Adding a splash of broth can help keep it moist.
Can I Prep This Casserole Ahead of Time?
Yes! You can assemble the casserole up to a day ahead, cover it tightly, and keep it in the fridge. When ready, bake it as directed, adding a few extra minutes to ensure it’s heated through evenly.
