The Cheesy Ground Beef and Potatoes casserole is my absolute favorite, time-tested recipe for a hearty, budget-friendly meal, perfected over ten years in my kitchen to deliver rich flavor and maximum cozy comfort.
You know how some recipes just feel like coming home? That’s exactly what this casserole is for me! This classic dinner layers tender potatoes and perfectly seasoned ground beef with a creamy, cheesy sauce, baking up into the ultimate weeknight comfort food. It’s simple, easy to prep, and honestly, the whole family will ask for seconds. If you’re looking for a simple ground beef dinner that delivers big on flavor, stop scrolling—you’ve found it.
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Key Takeaways
- Ultimate Comfort: This dish is pure, cozy comfort food that’s guaranteed to satisfy even the pickiest eaters in your house.
- Budget-Friendly Meal: It uses simple, economical ingredients like potatoes and ground beef, making it a perfect meal for feeding a crowd without breaking the bank.
- Simple Prep, Big Flavor: The main effort is in chopping and browning; the oven does the rest! You get a deeply savory, creamy sauce that’s just irresistible.
- Make-Ahead Magic: It’s ideal for meal prep. Assemble the whole thing the night before, pop it in the fridge, and bake it when you’re ready! For more quick ground beef dinner ideas, you should also check out my recipe for million dollar spaghetti.
Why You’ll Love This Cheesy Ground Beef and Potatoes Casserole
- Crispy Edges, Tender Center: We bake the potatoes just right so they’re soft inside, but the ones around the edge get those delightful crispy, buttery bits.
- It’s a Hug in a Bowl: There’s just something about warm, melty cheddar cheese mixed with savory beef and soft potatoes—it instantly warms you up!
- No Fancy Skills Needed: If you can brown meat and slice potatoes, you can make this. Seriously, it’s foolproof.
- Great Source of Protein: This recipe is packed with quality lean ground beef, a great source of protein to keep everyone feeling full and satisfied after dinner.
- Easy Customization: You can easily swap in different ingredients (like using chicken or turkey instead of beef) to keep the dinner rotation fresh. This casserole is the perfect blank slate, just like my recipe for chicken enchilada casserole.
- The Perfect Potluck Dish: It feeds a crowd, travels well, and is always the first thing to disappear at a party or family gathering.
Food or Cultural Background: My Mom’s Secret Weapon
You know, this Cheesy Ground Beef and Potatoes casserole isn’t fancy, but it carries so much memory for me. I still remember the first time I had it at my mom’s house on a cold, rainy day. My mom was always the queen of using simple pantry ingredients to create something spectacular, and this dish was her secret weapon. She’d always call it “Hamburger Potato Bake,” and she swore the key was to get the potatoes sliced super thin so they soaked up all that creamy sauce.
The simple pairing of meat and potatoes is a classic foundation of American comfort food, evolving from traditional, long-simmered regional dishes into quick, cheesy weeknight casseroles, especially popular in the Midwest where budget and warmth are key.
We aren’t using any complicated French sauces here—just good, honest ingredients like ground beef, cream of mushroom soup, and plenty of sharp Cheddar. It’s this pure simplicity that makes it so reliable and comforting. This kind of easy, family-focused cooking is what my blog, Karen Flavor, is all about. Another absolute classic from our family recipe book is the best classic meatloaf recipe—perfect for a similar cozy weeknight.
Ingredients for Cheesy Ground Beef and Potatoes Casserole
| Ingredient | Notes and Substitutions |
| 3 cups Thinly Sliced, Peeled Potatoes | Russet or Yukon Gold work best. Russets hold their shape well. You can leave the skin on for extra fiber and texture! |
| 1 lb Lean Ground Beef | You can swap this for ground turkey, ground chicken, or even mild Italian sausage for a different flavor twist. |
| 2 Tbsp Butter, Melted | Used for coating the potatoes. Olive oil works if you prefer, but butter gives the best flavor. |
| 1 (10.5-oz) Can Cream of Mushroom Soup | The classic flavor base! Substitute with Cream of Chicken or Cream of Celery soup if you don’t like mushroom. |
| 1 ½ Cups Shredded Sharp Cheddar Cheese | Sharp cheddar is essential for that cheesy tang! Use a blend like Colby Jack or Monterey Jack for a milder flavor. |
| ½ Cup Milk | Any kind works: whole milk, 2%, or even a splash of heavy cream for extra richness. |
| Seasoning (Salt, Pepper, etc.) | We’ll use the basics, but feel free to add garlic powder, onion powder, or a dash of Worcestershire sauce to the ground beef! |
For a similar cheesy side dish that uses potatoes, you absolutely have to try my recipe for cheesy ranch potatoes and smoked sausage!
Equipment Needed
- 9×13-inch Casserole or Baking Dish: The standard size for this recipe.
- Large Skillet: Essential for browning the ground beef.
- Large Bowl: For mixing the creamy sauce.
- Mandoline Slicer (Recommended): This is a total game-changer for getting perfectly thin, even potato slices so they cook evenly. A sharp chef’s knife works, too!
How to Make Cheesy Ground Beef and Potatoes Step-by-Step
Preheat the oven to 400°F (200°C) and lightly spray your 9×13-inch baking dish with nonstick spray.
- Toss the thinly sliced potatoes in the melted butter and ½ teaspoon of salt until they are thoroughly coated. Arrange the slices in overlapping layers, covering the bottom and sides of the dish.
- Bake the potatoes for 20 to 30 minutes until they’re almost fork-tender. This crucial pre-cook step ensures your potatoes are perfectly soft, not crunchy, in the finished casserole.
- Meanwhile, Cook the ground beef in a large skillet over medium-high heat until it is completely browned and crumbly, about 5-7 minutes. Drain and discard any excess grease.
- Mix the beef with the condensed soup, milk, and ¾ cup of the shredded Cheddar cheese in a large bowl. Season with salt and pepper (and any extra seasoning you love!). This mixture should have a creamy, savory consistency.
- Spread the seasoned ground beef mixture evenly over the pre-baked potatoes in the casserole dish. Return the dish to the oven and bake until the mixture is heated through and bubbling gently, about 15 minutes.
- Sprinkle the remaining ¾ cup of Cheddar cheese over the top. Bake for a final 4 to 5 minutes until the cheese is beautifully melted, gooey, and maybe a little browned on the edges.
- Rest the casserole for 5-10 minutes before slicing and serving. This allows the creamy sauce to set up perfectly. If you love a simple one-pot meal, you’ve got to try the best one-pan hamburger casserole next!
Expert Tips for the Best Results
- Go Thin on the Slices: This is my number one tip! Whether you use a mandoline or a sharp knife, keep those potato slices about ⅛-inch thick. This guarantees they soften up beautifully and blend seamlessly with the creamy sauce.
- Season the Meat Well: The base of your flavor is the ground beef. After you drain the grease, stir in a teaspoon of garlic powder or some dried herbs (like thyme or oregano) for deeper, savory notes before you add the soup. Trust me, a little extra seasoning is a game-changer!
- Drain the Grease! Use lean ground beef to minimize grease, but always drain any excess fat after browning. You want creamy, not oily, so don’t skip this step.
- Add Texture with a Broil: For the last minute or two of the final bake (after the cheese is melted), slide the casserole under the broiler. Watch it closely! This gives you an amazing, crispy, browned cheese crust that really elevates the whole dish.
- Make it Ahead of Time: You can assemble the entire casserole (up to the point of the final cheese topping) and cover it tightly. Store it in the fridge for up to 24 hours. Just add an extra 10 minutes to the covered baking time! This trick also works great with my chicken enchilada casserole.
What to Serve With Cheesy Ground Beef and Potatoes
Because this casserole is so hearty, it pairs best with a light, fresh side dish that cuts through the richness of the cheese and beef.
- A simple side salad with a bright vinaigrette is perfect.
- Steamed or roasted green beans or broccoli.
- A side of cornbread (you can dip it right into the creamy sauce!).
- A dollop of sour cream and some chopped chives or green onions on top for garnish.
- For an easy, wholesome side, my healthy turkey taco bowls can be adapted to serve the rice and veggies alongside this casserole!
Storing and Reheating Tips
To store leftovers, simply let the casserole cool completely, then cover the baking dish tightly with plastic wrap or transfer individual servings to airtight containers. It will stay fresh in the fridge for up to 4 days. To reheat, you can microwave individual servings, or cover the whole dish with foil and bake at 350°F (175°C) for about 20-25 minutes, or until warmed through.
Nutrition Facts
| Nutrition Facts | Amount Per Serving | % Daily Value* |
| Calories | 779 | |
| Total Fat | 58g | 74% |
| Saturated Fat | 28g | 141% |
| Cholesterol | 169mg | 56% |
| Sodium | 1183mg | 51% |
| Total Carbohydrate | 27g | 10% |
| Dietary Fiber | 3g | 9% |
| Protein | 36g | 73% |
| Vitamin C | 23mg | 25% |
| Calcium | 442mg | 34% |
| Iron | 4mg | 23% |
| Potassium | 892mg | 19% |
Nutrition information is estimated and may vary based on ingredients and cooking methods.
FAQs About Cheesy Ground Beef and Potatoes
What kind of potatoes are best for this casserole?
I highly recommend using Yukon Gold or Russet potatoes for this Cheesy Ground Beef and Potatoes casserole. Russets absorb the sauce nicely, giving you a heartier dish, while Yukon Golds offer a smoother, creamier texture and tend to hold their shape a little better.
Can I make Cheesy Ground Beef and Potatoes ahead of time?
Yes, absolutely! This recipe is a perfect make-ahead dinner. You can assemble the entire casserole, cover it tightly, and keep it in the refrigerator for up to 24 hours before baking. Just add about 10-15 minutes to the initial bake time to account for the chill.
What are some good side dishes to serve with this casserole?
The rich flavor of this Cheesy Ground Beef and Potatoes casserole pairs best with something light and fresh. A simple crisp green salad, steamed green beans, or even fresh-cut tomato slices are perfect to add color and balance to the meal.
Can I substitute the ground beef with another meat?
Yes, you can easily swap the ground beef. Ground turkey or ground chicken are fantastic lean alternatives that keep the cozy texture. For a fun change, you could also use mild Italian sausage—it adds great seasoning and flavor to the dish!
How do I make the potato slices cook evenly?
The key to cooking the potato slices evenly is to slice them as thin and consistently as possible (ideally ⅛-inch thick) and pre-bake them for 20-30 minutes before adding the ground beef mixture. This gives them a head start and guarantees a tender bite throughout the casserole.
Final Thoughts
Honestly, there’s nothing better than pulling a hot, bubbly casserole out of the oven, especially when it’s this Cheesy Ground Beef and Potatoes recipe. It’s a classic for a reason—easy, flavorful, and just pure, unadulterated comfort food that brings everyone to the table. I can’t wait to see your photos! Don’t forget to leave a star rating and tell me how your family tweaked it—I love hearing your substitutions! For another amazing hearty meal, try my recipe for the best stuffed shells with ground beef.
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Cheesy Ground Beef and Potatoes
Ingredients
Method
- Preheat the oven to 400°F (200°C). Spray a 9×13-inch casserole dish. Toss sliced potatoes in melted butter and ½ teaspoon salt. Arrange slices, overlapping, to cover the bottom and sides of the dish.
- Bake in the preheated oven until potatoes are fork-tender, 20 to 30 minutes.
- While potatoes bake, cook and stir ground beef in a large skillet over medium-high heat until browned and crumbly (5-7 minutes). Drain and discard all grease.
- Transfer beef to a large bowl. Stir in the condensed soup, ¾ cup Cheddar cheese, milk, salt, and pepper until well combined.
- Remove potatoes from the oven. Spread the beef mixture on top evenly. Return to the oven and bake until heated through, about 15 minutes.
- Top with the remaining ¾ cup of Cheddar cheese and bake until melted and bubbly, 4 to 5 more minutes. Rest the casserole for 5-10 minutes before slicing and serving.