Cheesy Ground Beef & Potato Casserole (One-Pan Dinner!)

Looking for a cozy, family-friendly meal that’s both comforting and easy to clean up? This Cheesy Ground Beef & Potato Casserole checks all the boxes. It’s a one-pan dinner loaded with creamy potatoes, savory ground beef, and melty cheese — basically everything you want in a weeknight comfort dish. Whether you’re cooking for picky kids, prepping for the week, or just need a no-fuss dinner, this recipe is a keeper.

Beyond how delicious it is, this casserole is also incredibly budget-friendly and easy to customize based on what’s in your fridge or pantry. You can swap meats, cheeses, or even the soup base to make it your own. For example, if you’re curious about which type of ground beef works best or want tips on how to cook it properly, check out these beef cooking tips.

And let’s not forget the potatoes — the real star here. Whether you use russet, red, or Yukon Gold, each brings something special. If you’re unsure which type to use or how to get them perfectly tender, visit Potato Goodness for a deep dive into the best potatoes for baking.

Why You’ll Love This One-Pan Casserole

• Minimal cleanup with just one dish
• Perfect for meal prep or feeding a crowd
• Customizable with ingredients you already have
• Kid-approved and easy to reheat

Ingredients

Here’s what you’ll need to get started:

• 1 lb ground beef
• 3 cups thinly sliced potatoes (peeled)
• 1 (10.5 oz) can cream of mushroom soup
  • Tip: Don’t have canned soup? Learn how to make your own condensed soup
• 1 ½ cups shredded cheddar cheese (divided)
• ½ cup milk
• 2 tbsp melted butter
• ½ tsp salt
• Salt and black pepper to taste
• Nonstick cooking spray

Optional Add-Ins

• Chopped onions or shallots
• Minced garlic
• Worcestershire sauce
• Bell peppers
• Crispy bacon
• Green onions or chives for garnish

Tools You’ll Need

• 9×13” casserole dish
• Mandoline or sharp knife for slicing
• Mixing bowls
• Oven preheated to 400°F (200°C)

Step-by-Step Instructions

1. Prep the potatoes
   • Peel and thinly slice your potatoes (aim for about 1/8-inch thickness).
   • Toss them in a bowl with melted butter and ½ tsp salt until coated.
2. Layer the base
   • Spray your casserole dish with nonstick spray.
   • Arrange the potatoes on the bottom and sides of the dish, slightly overlapping.
3. Pre-bake the potatoes
   • Bake uncovered at 400°F for 20–30 minutes or until fork-tender.
4. Cook the beef
   • In a skillet over medium-high heat, brown the ground beef until fully cooked.
   • Drain grease. Mix in the cream of mushroom soup, ¾ cup cheddar, and milk.
   • Season with salt and pepper.
5. Combine and bake
   • Remove pre-baked potatoes from the oven.
   • Spread the beef mixture evenly over the potatoes.
   • Bake for 15 more minutes.
6. Final cheese topping
   • Sprinkle remaining cheese on top.
   • Bake for an additional 5 minutes until the cheese is melted and bubbly.

Serving Ideas

This casserole is rich and hearty, so pairing it with something light works well:

• A fresh green salad
• Steamed broccoli or green beans
• Garlic bread or dinner rolls

Flavor Variations

Want to put your own twist on this classic?

• Tex-Mex Style: Add taco seasoning, salsa, and a blend of cheddar and pepper jack.
• Breakfast Version: Swap ground beef for breakfast sausage and top with scrambled eggs.
• Vegetable Boost: Stir in corn, peas, or sautéed mushrooms.
• Cheese Sauce Upgrade: Mix shredded cheese with warm evaporated milk and a splash of lemon juice for a homemade Velveeta-style sauce.

Tips for Success

• Season the potatoes before baking — this is a common oversight.
• Don’t overdo the soup or milk; it can make the dish watery.
• If using lean beef, consider adding extra butter or cheese for richness.
• Use a mandoline to ensure even potato slices for consistent cooking.

Make-Ahead & Freezer Tips

This casserole is a meal prep dream.

• To Make Ahead: Assemble everything but don’t bake. Store covered in the fridge for up to 24 hours.
• To Freeze: Assemble and freeze before baking. When ready, thaw in the fridge overnight and bake as directed.
• To Reheat: Cover with foil and warm in the oven at 350°F for 15–20 minutes.

Common Mistakes to Avoid

• Skipping pre-baking the potatoes (they’ll stay crunchy!)
• Not draining the beef — can lead to greasy texture
• Under-seasoning the layers — flavor every step!

Recipe Variations for Special Diets

• Keto-Friendly: Swap potatoes with cauliflower slices.
• Vegetarian: Use mushrooms or lentils in place of beef.
• Low-Sodium: Make your own soup base and go easy on the cheese.
• Dairy-Free: Use plant-based milk and cheese alternatives.

FAQs

Can I make this ahead of time?
Yes! Assemble it a day in advance and keep it chilled until you’re ready to bake.

Which potatoes are best for this casserole?
Yukon Gold or russet potatoes are ideal — they hold shape and get tender.

Can I use ground turkey instead of beef?
Absolutely. Just season it well to keep the flavor rich.

How do I prevent the dish from getting watery?
Don’t overdo the milk or soup, and be sure to drain the beef.

How long will leftovers last?
Stored in the fridge, they’ll be good for up to 4 days. Freeze for up to 3 months.

Can I add vegetables?
Yes! Corn, peas, bell peppers, or even spinach all work beautifully.

Final Thoughts

This Cheesy Ground Beef & Potato Casserole is the definition of comfort food made simple. It’s a flexible recipe that welcomes creativity, and it always earns a spot in the weekly dinner rotation. Whether you keep it classic or give it a twist, it’s one of those meals that makes you feel at home — all in one pan.