This Ground Beef Potato Casserole is a cozy, oven-baked dish that hits all the comfort-food notes: savory browned beef, tender layered potatoes, creamy mushroom sauce, and a golden, bubbly cheese top. It smells warm and savory as it bakes, and the texture is a pleasing mix of soft potatoes and melty cheese with hearty beef in every bite. If you like easy one-dish dinners, this casserole is as satisfying as a favorite weeknight bake like the baked potato chicken broccoli casserole and comes together with pantry-friendly ingredients.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 1 hour (60 minutes)
- Total Time: 1 hour 20 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 510 kcal
- Protein: 26 g
- Carbohydrates: 25 g
- Fat: 34 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 780 mg
Why Make This Ground Beef Potato Casserole
This casserole is simple, filling, and crowd-friendly. It uses basic ingredients you likely have on hand. The melted cheese and creamy soup make the potatoes tender and comforting, while the browned beef adds savory depth. It’s great for weeknights, potlucks, and busy nights when you want a hearty meal with little fuss.
How to Make Ground Beef Potato Casserole
You’ll brown the beef with onions, mix a creamy sauce, layer thin potatoes, and bake until tender and golden. The steps are straightforward and forgiving, so it’s a good recipe to customize.
Ingredients:
- 1 lb ground beef
- 4 cups potatoes, peeled and thinly sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups shredded cheese (cheddar or your choice)
- 1 can cream of mushroom soup
- 1 cup milk
- Salt and pepper to taste
- 1 tablespoon olive oil
- Chopped parsley for garnish (optional)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Peel the potatoes and slice them thinly so they cook through in the baking time. Grease a 9×13-inch casserole dish with a little oil or nonstick spray. Chop the onion and mince the garlic.
Step 2: Sautéing and Browning
In a skillet over medium heat, warm the olive oil and add the chopped onion. Sauté until the onion is translucent and soft, about 4–5 minutes. Add the ground beef and minced garlic. Cook until the beef is browned, breaking it into small pieces. Drain any excess fat from the pan and season the beef with a little salt and pepper.
Step 3: Mixing the Sauce and Layering
In a large bowl, stir the cream of mushroom soup and milk until smooth. Taste and season with salt and pepper. In the greased casserole dish, arrange half of the sliced potatoes in an even layer. Spoon the beef mixture over the potatoes. Sprinkle half of the shredded cheese on top. Pour half of the soup mixture evenly over the layers. Repeat: layer the remaining potatoes, then the rest of the beef, then the remaining cheese. Pour the remaining soup mixture over everything, spreading it so it soaks into the potatoes.
Step 4: Baking and Finishing
Cover the casserole tightly with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is bubbly and lightly browned. Let the casserole rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.
How to Serve Ground Beef Potato Casserole
Serve warm, spooned onto plates. Pair with a crisp green salad or steamed vegetables to balance the richness. Top with a dollop of sour cream or a few sliced green onions for freshness. This casserole also works well for casual dinners, potlucks, or meal prep—cut into portions and serve family-style.
How to Store Ground Beef Potato Casserole
- Refrigerator: Cool to room temperature, cover tightly, and refrigerate for up to 3–4 days.
- Freezer: Cut into portions, wrap in foil or place in airtight containers, and freeze for up to 2–3 months.
- Reheating: Thaw overnight in the fridge if frozen. Reheat in a 350°F oven until warmed through (about 20–30 minutes for a portion). For a quicker option, reheat single servings in the microwave until hot, stirring halfway.
Expert Tips for Perfect Ground Beef Potato Casserole
- Slice potatoes thin and even so they cook uniformly. A mandoline makes this quick and consistent.
- If you’re short on time, parboil sliced potatoes for 5 minutes to speed up baking. Pat them dry before layering.
- Use low-sodium cream soup or reduce added salt to control sodium. You can also make a quick white sauce (butter, flour, milk) as a homemade swap.
- Drain excess fat from the browned beef to avoid a greasy casserole.
- Let the casserole rest for a few minutes after baking so the sauce thickens and slices hold together.
Delicious Variations
- Turkey & Veggie: Swap ground beef for ground turkey and add chopped bell pepper or mushrooms.
- Cheesy Bacon: Stir in cooked crumbled bacon and use a sharp cheddar blend.
- Green Veg Boost: Add a layer of steamed broccoli or spinach between the beef and potatoes.
- Creamy Herb: Mix in 1 teaspoon each of dried thyme and parsley into the soup mixture for extra flavor.
- Low-Sodium/Healthier: Use lean ground beef or ground turkey, low-fat milk, and low-sodium soup.
Frequently Asked Questions
Q: Can I use frozen potatoes instead of fresh?
A: Yes. Thaw and pat dry before layering. Frozen slices may release extra water, so blot them to avoid a watery casserole. You might need a slightly longer baking time.
Q: Do I have to use cream of mushroom soup?
A: No. You can use cream of chicken, cream of celery, or make a simple béchamel (butter, flour, milk) if you prefer a homemade sauce or lower sodium.
Q: Can I assemble this ahead of time?
A: Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if baking straight from the fridge.
Q: How do I prevent the top from burning while the potatoes finish cooking?
A: Cover with foil for most of the bake. Remove foil near the end to brown the cheese. If the cheese browns too quickly, tent foil lightly.
Q: Is this recipe freezer-friendly?
A: Yes. Once baked and cooled, wrap tightly or use airtight containers. Freeze up to 2–3 months. Reheat from thawed or bake from frozen, adding time until heated through.
Q: Can I make this with ground beef that’s already seasoned?
A: You can, but taste as you go. Pre-seasoned meat may have additional salt or spices, so adjust added salt and other seasonings in the soup mixture.
Conclusion
This Ground Beef Potato Casserole is an easy, filling dish that comforts and satisfies. It’s flexible, forgiving, and perfect for family dinners or reheating for lunches. If you want a slightly different take or more inspiration for ground beef and potato bakes, check this helpful take on the dish at Ground Beef and Potato Casserole – Immaculate Bites. Give it a try—slice, serve, and enjoy the warm, cheesy goodness.
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Ground Beef Potato Casserole
- Total Time: 80
- Yield: 6 servings 1x
- Diet: Omnivore
Description
A cozy, oven-baked dish featuring savory browned beef, tender layered potatoes, creamy mushroom sauce, and a golden cheese top.
Ingredients
- 1 lb ground beef
- 4 cups potatoes, peeled and thinly sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups shredded cheese (cheddar or your choice)
- 1 can cream of mushroom soup
- 1 cup milk
- Salt and pepper to taste
- 1 tablespoon olive oil
- Chopped parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with a little oil or nonstick spray. Peel and thinly slice the potatoes.
- In a skillet over medium heat, warm the olive oil and add the chopped onion. Sauté until translucent, about 4–5 minutes. Add the ground beef and minced garlic. Cook until browned, then drain excess fat and season.
- In a large bowl, mix the cream of mushroom soup and milk until smooth. Season with salt and pepper. In the prepared casserole dish, layer half of the sliced potatoes, add the beef mixture, then half of the cheese and half of the soup mixture. Repeat the layers.
- Cover the casserole with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until bubbly. Let rest for 5–10 minutes before serving.
Notes
Slice potatoes thin for even cooking. You can assemble the casserole ahead of time and refrigerate for up to 24 hours.
- Prep Time: 20
- Cook Time: 60
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 3g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg
