This ground beef potato casserole is a warm, comforting dish that layers tender sliced potatoes with savory browned beef, creamy mushroom soup, and melted cheddar. It’s easy to assemble, smells like a cozy Sunday dinner while baking, and comes out bubbly and golden on top with a soft, fork-tender interior. If you enjoy family-friendly oven bakes, you might also like a similar layered comfort dish such as baked potato chicken broccoli casserole for another dinner idea.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 60 minutes (45 minutes covered + 15 minutes uncovered)
- Total Time: 80 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 400 kcal
- Protein: 21 g
- Carbohydrates: 22 g
- Fat: 24 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 600 mg
Why Make This Ground Beef Potato Casserole
Make this casserole when you want something satisfying with minimal fuss. It combines familiar flavors—earthy potatoes, seasoned beef, creamy mushroom soup, and sharp cheddar—into one dish that’s hearty and crowd-pleasing. The aroma while it bakes is rich and savory, the top turns bubbly and golden, and the inside is soft with tender potato slices soaked in savory juices. It’s great for weeknights, potlucks, or a simple family dinner that leaves leftovers for easy lunches.
How to Make Ground Beef Potato Casserole
This casserole is a simple layer-and-bake recipe. You brown the beef and onions, layer sliced potatoes, add the creamy soup, then bake until the potatoes are soft and the cheese is melted and golden. The technique is forgiving—slice the potatoes evenly for even cooking and use a hot skillet to get good browning on the beef for added flavor.
Ingredients:
- 1 pound ground beef
- 4 medium potatoes, sliced (about 1/8-inch thick)
- 1 can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 onion, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
Substitutions and notes:
- Use ground turkey or chicken for a lighter version.
- Swap cream of mushroom for cream of chicken or a homemade white sauce to control sodium.
- Try Swiss or Monterey Jack cheese if you prefer milder flavor.
- Leave potato skins on for more texture and fiber; scrub them well first.
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease a baking dish (about 9×13 inches works well). Peel (optional) and slice the potatoes evenly so they cook at the same rate. Chop the onion and set aside. Gather the cream soup, cheese, and olive oil so everything is ready to go.
Step 2: Mixing
In a skillet, heat the olive oil over medium heat and sauté the chopped onion until translucent, about 4–5 minutes. Add the ground beef and cook until browned, breaking it up with a spoon; drain any excess fat. In the greased baking dish, layer half of the sliced potatoes in an even layer. Spread the cooked ground beef and onion mixture over the potatoes. Pour the can of cream of mushroom soup over the beef layer and spread gently. Top with the remaining potato slices and season the top with salt and pepper.
Step 3: Cooking
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This allows the potatoes to steam and become tender. After 45 minutes, remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden and the potatoes are fork-tender.
Step 4: Finishing
Remove the casserole from the oven and let it cool slightly for 5–10 minutes to set. This makes it easier to slice and helps the layers hold together. Serve warm, and garnish with chopped parsley or green onions if desired.
How to Serve Ground Beef Potato Casserole
Serve this casserole straight from the dish with a simple green salad and pickles or a side of steamed green beans for contrast. It pairs well with a crisp, acidic side (like a lemony slaw) to cut the richness. For a heartier meal, add roasted vegetables or serve alongside crusty bread.
How to Store Ground Beef Potato Casserole
- Refrigerator: Cool the casserole to room temperature, cover tightly, and store in the fridge for up to 3–4 days.
- Freezer: For longer storage, cut into serving portions and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat individual portions in the microwave for 2–3 minutes or in a 350°F (175°C) oven for 15–20 minutes covered, removing the cover for the last few minutes to refresh the top.
Expert Tips for Perfect Ground Beef Potato Casserole
- Slice potatoes thin and even so they cook uniformly. A mandoline is helpful but use caution.
- Brown the beef well to build flavor; small browned bits add a meaty depth.
- Drain excess fat after browning to prevent a greasy casserole.
- If you like the casserole creamier, mix a splash of milk into the cream soup before pouring.
- Let the bake rest before cutting—this helps layers set and keeps slices intact.
- Taste and season the beef mixture before assembling; canned soup can be salty, so adjust salt accordingly.
Delicious Variations
- Tex-Mex: Stir in a tablespoon of taco seasoning and top with pepper jack cheese. Serve with salsa and sour cream.
- Veggie-Loaded: Add a layer of sautéed mushrooms, bell peppers, or spinach between the beef and potatoes.
- Italian Style: Use marinara mixed with a bit of cream instead of mushroom soup and top with mozzarella and Parmesan.
- Breakfast Twist: Add cooked, crumbled breakfast sausage and top with shredded cheddar; serve with eggs.
- Lighter Version: Use ground turkey, low-fat cheese, and reduced-sodium soup to cut calories and fat.
Frequently Asked Questions
Q: Can I use frozen potatoes or hash browns instead of slicing fresh potatoes?
A: Yes. Thawed frozen sliced potatoes or shredded hash browns can work, but adjust baking time—shredded potatoes may cook faster. Make sure frozen potatoes are fully thawed and drained to avoid excess liquid.
Q: Do I need to pre-cook the potatoes before assembling?
A: Not necessary if slices are thin (about 1/8 inch). The covered bake steams the potatoes through. If you prefer, parboil slices for 5 minutes to speed up baking and ensure tenderness.
Q: Can I make this ahead and bake later?
A: Absolutely. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if it goes into the oven cold.
Q: How can I reduce sodium in this recipe?
A: Use a low-sodium or homemade cream sauce instead of canned soup. Choose low-sodium cheese or reduce the amount of added salt. Fresh herbs and acid (like a splash of lemon) can boost flavor without more salt.
Q: Is this dish freezer-friendly after baking?
A: It freezes best before baking. Assemble and freeze in an airtight container for up to 2 months. Thaw overnight and bake as directed. If you freeze after baking, wrap tightly and consume within 1–2 months for best quality.
Conclusion
This ground beef potato casserole is an easy, comforting meal that delivers creamy texture, rich savory flavor, and a bubbly cheese topping—perfect for busy weeknights or relaxed family dinners. For another version of a layered potato casserole with different proteins and veggies, see Ground Beef and Potato Casserole – Immaculate Bites. Give this recipe a try—you’ll enjoy the warm, homey flavors and simple prep.
Print
Ground Beef Potato Casserole
- Total Time: 80 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A warm, comforting dish that layers tender sliced potatoes with savory browned beef, creamy mushroom soup, and melted cheddar.
Ingredients
- 1 pound ground beef
- 4 medium potatoes, sliced (about 1/8-inch thick)
- 1 can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 onion, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Slice the potatoes evenly.
- In a skillet, heat olive oil over medium heat. Sauté chopped onion until translucent, about 4–5 minutes. Add ground beef and cook until browned, then drain excess fat.
- Layer half of the sliced potatoes in the baking dish, then spread the beef and onion mixture over the potatoes. Pour the cream of mushroom soup over the beef layer, then add the remaining potato slices on top and season with salt and pepper.
- Cover with aluminum foil and bake for 45 minutes. Remove the foil, sprinkle cheese on top, and bake uncovered for an additional 15 minutes until the cheese is bubbly and golden.
- Let it cool slightly before serving. Garnish with chopped parsley or green onions if desired.
Notes
For a lighter version, use ground turkey or chicken. You can also swap the cream of mushroom soup for cream of chicken or a homemade white sauce.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 70mg
