🥔 Ground Beef Potato Casserole with Cheddar Cheese
Tender potatoes, savory seasoned ground beef, and layers of gooey melted cheddar come together in this comforting Ground Beef Potato Casserole. Baked until the potatoes are soft, the cheese is bubbling, and the top is beautifully golden, this hearty dish is the kind of homemade dinner that brings everyone to the table.
Made with simple, affordable ingredients, this family-friendly casserole is perfect for busy weeknights, cozy weekend dinners, or whenever you’re craving a satisfying meal straight from the oven. A creamy, flavorful sauce ties everything together, making every bite rich, cheesy, and delicious!
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 60–75 minutes
- Total Time: Approximately 1 hour 35 minutes
- Servings: 6
- Course: Main Course, Dinner
- Cuisine: American-inspired
- Difficulty: Easy
Ingredients
For the Beef and Potato Layers
- 1 lb ground beef (450 g)
- 4 large potatoes (approximately 900 g–1 kg), thinly sliced
- 1 cup shredded cheddar cheese (approximately 110 g)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil, if needed
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
For the Creamy Sauce
- 1 can condensed cream of mushroom soup (10.5 oz / approximately 298 g)
- ¾ cup milk (180 ml)
- ½ cup sour cream (120 g)
- ½ teaspoon dried thyme, optional
For the Cheese Topping
- 1 additional cup shredded cheddar cheese (approximately 110 g)
- 2 tablespoons chopped fresh parsley, optional
Total cheddar cheese: Approximately 2 cups (220 g).
Instructions
Step 1: Prepare the Oven and Baking Dish
Preheat the oven to 190°C (375°F).
Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish with butter or nonstick cooking spray.
Wash, peel if desired, and thinly slice the potatoes into rounds approximately ⅛ inch (3 mm) thick. Try to keep the slices uniform so they cook evenly.
Place the sliced potatoes in a bowl of cold water while preparing the beef if you’re working ahead. Drain and pat them dry before layering.
Step 2: Brown the Ground Beef
Heat a large skillet over medium-high heat. Add the ground beef and cook for approximately 6–8 minutes, breaking it into small crumbles with a wooden spoon.
Continue cooking until the beef is browned and no pink remains. Drain excess fat if necessary.
Add the chopped onion and cook for another 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds, until fragrant.
Step 3: Season the Beef
Add the paprika, Italian seasoning, garlic powder, black pepper, and salt to the beef mixture.
Stir well so the spices coat the meat and onions evenly. Cook for another minute to bring out the flavors, then remove the skillet from the heat.
Taste the mixture and adjust the seasoning if necessary.
Step 4: Prepare the Creamy Sauce
In a medium bowl, whisk together the condensed cream of mushroom soup, milk, sour cream, and optional dried thyme until smooth.
The sauce should be pourable but creamy. If it seems too thick to spread easily, add another tablespoon or two of milk.
This mixture adds moisture to the potatoes while creating a rich, savory sauce throughout the casserole.
Step 5: Assemble the Casserole
Arrange one-third of the sliced potatoes in an even layer across the bottom of the prepared baking dish.
Spread half of the seasoned ground beef over the potatoes, followed by a little of the creamy sauce and a sprinkle of cheddar cheese.
Add another layer of potatoes, then the remaining ground beef and some more sauce and cheese.
Finish with the remaining potato slices. Pour the rest of the sauce evenly over the top, making sure it reaches the edges and works down between the potato layers.
Reserve the final cup of cheddar cheese for the end of baking.
Tip: Press the layers down gently with a spatula to help them settle and make contact with the sauce.
Step 6: Cover and Bake
Cover the baking dish tightly with aluminum foil.
Bake for 50–60 minutes, or until the potato slices are beginning to soften. The exact time will depend on how thickly the potatoes are sliced and the depth of the casserole.
Carefully remove the foil and test the center with a thin knife. The potatoes should be nearly tender.
If the potatoes are still firm, cover the dish again and continue baking for another 10–15 minutes before adding the cheese topping.
Step 7: Add the Cheddar Cheese
Remove the foil once the potatoes are nearly tender.
Sprinkle the remaining cup of shredded cheddar cheese evenly over the casserole.
Return the uncovered dish to the oven and bake for another 10–15 minutes, until the cheese has melted, the edges are bubbling, and the top is lightly golden.
For a deeper golden finish, switch to the broiler for 1–2 minutes, watching carefully to prevent burning.
Step 8: Rest Before Serving
Remove the casserole from the oven and let it rest for 10–15 minutes before serving.
This resting period allows the sauce to settle and thicken slightly, making the casserole easier to portion.
Sprinkle with freshly chopped parsley if desired, then scoop generous portions onto plates and serve hot.
Chef’s Tips for the Best Beef Potato Casserole
- Slice the potatoes evenly: Thin, uniform slices cook more reliably and create tender layers.
- Use freshly grated cheese: It melts smoothly and creates a creamier finish than many pre-shredded cheeses.
- Brown the beef properly: Browning develops savory flavor that carries through the entire casserole.
- Cover during the first stage of baking: The foil traps steam, helping the potatoes soften without drying out.
- Check the potatoes before adding the cheese: The casserole should be nearly tender before you uncover it for the final browning stage.
- Keep the sauce distributed: Pour it around the dish rather than only in the center to help the edges cook evenly.
- Allow time to rest: Cutting into the casserole immediately can cause the sauce to run out before it has a chance to settle.
- Adjust seasoning to your taste: If your condensed soup is salty, start with a little less added salt.
Delicious Variations
Bacon Cheddar Potato Casserole
Add ½ cup cooked, crumbled bacon to the beef mixture for smoky flavor and extra richness.
Beef and Mushroom Casserole
Sauté 1 cup sliced mushrooms with the onions before adding the garlic for a deeper, earthier flavor.
Spicy Ground Beef Potato Casserole
Add ½ teaspoon chili flakes or a little cayenne pepper to the beef seasoning for a gentle kick.
Mexican-Inspired Beef Potato Casserole
Season the beef with cumin and chili powder, use a cheddar-Monterey Jack cheese blend, and serve with chopped tomatoes and cilantro.
Vegetable-Packed Casserole
Add a layer of thinly sliced bell peppers, spinach, or cooked carrots between the potatoes and beef for extra vegetables.
Extra-Creamy Cheese Casserole
Replace ¼ cup of the milk with heavy cream and add a little grated Parmesan to the cheddar topping.
Make-Ahead Instructions
You can prepare the seasoned beef and creamy sauce up to one day in advance. Store them separately in covered containers in the refrigerator.
For the best potato texture, slice and assemble the casserole shortly before baking. If assembling it ahead, cover and refrigerate it promptly, then allow extra baking time because the casserole will start cold.
Make sure the center reaches a safe, thoroughly heated temperature before serving.
Storage Instructions
Refrigerator: Allow leftovers to cool slightly, then transfer them to an airtight container. Refrigerate within 2 hours and consume within 3–4 days.
Reheating: Reheat individual portions in the microwave until steaming hot throughout. For larger portions, cover the casserole with foil and warm in an oven at 175°C (350°F) until heated through. Add a small splash of milk if the sauce has thickened.
Freezing: Freeze fully baked and cooled portions in freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating. The potatoes may soften slightly after freezing, but the casserole will still be delicious.
Frequently Asked Questions
Do I need to boil the potatoes before assembling the casserole?
No. Thinly sliced raw potatoes can cook directly in the casserole as long as there is enough sauce and the dish is covered during the initial baking period. If the slices are thick, parboiling them for a few minutes can help shorten the baking time.
Why are my potatoes still hard?
They may be sliced too thickly, or the casserole may not have had enough time to steam and bake. Cover it again and continue baking until a knife slides easily into the potatoes.
Can I use cream of chicken soup instead of cream of mushroom soup?
Yes. Cream of chicken soup works well and gives the sauce a slightly different savory flavor.
Can I make this casserole without sour cream?
Yes. Replace the sour cream with plain Greek yogurt or an additional ½ cup of milk, adjusting the sauce consistency as needed. The result will be slightly different in richness and tanginess.
Can I use ground turkey instead of beef?
Absolutely. Ground turkey is a lighter alternative, but it has less fat than many ground beef varieties. Season it well and make sure it is cooked thoroughly.
How do I know when the casserole is fully cooked?
The potatoes should be tender when pierced with a knife, the filling should be hot throughout, and the edges should be bubbling. A food thermometer inserted into the center should register at least 74°C (165°F) for a thoroughly reheated casserole.
Serving Suggestions
Serve this hearty casserole with:
- Crisp green salad with vinaigrette
- Steamed green beans
- Roasted broccoli or carrots
- Garlic bread or dinner rolls
- Fresh tomato and cucumber salad
- Pickles or coleslaw for a refreshing contrast
For an easy family dinner, pair it with a simple green salad and warm bread to soak up the creamy sauce.
Final Result
This Ground Beef Potato Casserole delivers layers of tender potatoes, savory seasoned beef, creamy sauce, and melted cheddar cheese in one comforting dish. Its golden, bubbly top and hearty filling make it a satisfying family meal that is easy to customize with your favorite vegetables and seasonings.
The secret to success: slice the potatoes evenly, cover the casserole while they soften, and add the final layer of cheese near the end of baking. Let it rest briefly before serving for the perfect cheesy, creamy texture.