Cheesy Ground Beef & Potato Casserole

ByMadison Rae
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Why Make This Recipe

Cheesy Ground Beef & Potato Casserole is a comfort food favorite that brings warmth and satisfaction to any table. This dish is perfect for busy weeknights and family gatherings. It combines hearty ground beef, tender potatoes, and cheesy goodness all in one dish. It’s filling, easy to prepare, and sure to please both kids and adults alike.

How to Make Cheesy Ground Beef & Potato Casserole

Ingredients:

  • 1 pound ground beef
  • 4 medium potatoes, sliced
  • 1 onion, diced
  • 2 cups shredded cheese (cheddar or your choice)
  • 1 can cream of mushroom soup
  • 1 cup milk
  • Salt and pepper to taste
  • Optional: garlic powder, paprika

Directions:

  1. Preheat oven to 350°F (175°C).
  2. In a skillet, brown the ground beef and onion over medium heat until cooked through. Drain excess fat.
  3. In a large mixing bowl, combine the cream of mushroom soup, milk, salt, pepper, and any other seasonings desired.
  4. Layer half of the sliced potatoes in a greased baking dish. Top with half of the ground beef mixture and half of the cheese.
  5. Repeat the layers with the remaining potatoes, beef mixture, and cheese.
  6. Cover with aluminum foil and bake for 45 minutes.
  7. Remove foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  8. Let it cool slightly before serving. Enjoy your hearty casserole!

How to Serve Cheesy Ground Beef & Potato Casserole

Serve this delicious casserole hot from the oven. It goes great with a side salad for a fresh touch. You can also add some crusty bread to soak up the creamy sauce. Everyone will love diving into this cheesy delight!

How to Store Cheesy Ground Beef & Potato Casserole

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. To reheat, simply place it in the microwave or oven until warmed through.

Tips to Make Cheesy Ground Beef & Potato Casserole

  • For a creamier texture, add extra cheese or use a mix of different cheeses.
  • Feel free to add vegetables like mushrooms or bell peppers for extra nutrition.
  • To save time, you can use frozen hash browns instead of fresh potatoes.

Variation

You can switch up the protein by using ground turkey or sausage instead of ground beef. For a vegetarian option, try using black beans or lentils.

FAQs

1. Can I make this casserole ahead of time?
Yes, you can prepare the casserole and store it in the refrigerator for up to 24 hours before baking. Just cover it tightly.

2. Can I freeze Cheesy Ground Beef & Potato Casserole?
Yes, you can freeze it. Just make sure to cool it completely, then store it in a freezer-safe dish. It can last for up to 2 months in the freezer.

3. Can I use other types of cheese?
Absolutely! Feel free to use any cheese you like, such as mozzarella, gouda, or even a spicy pepper jack for a kick.

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Cheesy Ground Beef & Potato Casserole

  • Author: admin
  • Total Time: 75 minutes
  • Yield: 6 servings 1x
  • Diet: Omnivore
Print Recipe

Description

A comforting casserole featuring ground beef, tender potatoes, and melty cheese, perfect for weeknights and gatherings.

Ingredients

Scale
  • 1 pound ground beef
  • 4 medium potatoes, sliced
  • 1 onion, diced
  • 2 cups shredded cheese (cheddar or your choice)
  • 1 can cream of mushroom soup
  • 1 cup milk
  • Salt and pepper to taste
  • Optional: garlic powder, paprika

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a skillet, brown the ground beef and onion over medium heat until cooked through. Drain excess fat.
  3. In a large mixing bowl, combine the cream of mushroom soup, milk, salt, pepper, and any other seasonings desired.
  4. Layer half of the sliced potatoes in a greased baking dish. Top with half of the ground beef mixture and half of the cheese.
  5. Repeat the layers with the remaining potatoes, beef mixture, and cheese.
  6. Cover with aluminum foil and bake for 45 minutes.
  7. Remove foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  8. Let it cool slightly before serving.

Notes

Serve with a side salad or crusty bread. For creamier texture, add extra cheese. Store leftovers in an airtight container for 3-4 days. You can freeze for up to 2 months.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 1g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 70mg

Keywords: casserole, ground beef, comfort food, easy recipe, weeknight dinner

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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