Cheesy Ground Beef & Potato Casserole

Name: Cheesy Ground Beef & Potato Casserole
Prep time: 20 minutes
Cook time: 60 minutes
Total time: 80 minutes
Yield: 6
Ingredients: 1 pound ground beef; 4 medium potatoes, thinly sliced; 1 onion, chopped; 2 cups shredded cheese (cheddar or your choice); 1 can cream of mushroom soup; 1 cup milk; Salt and pepper to taste; Olive oil for sautéing

By: RILEY

Published: January 28, 2025

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Why Make This Recipe

Cheesy Ground Beef & Potato Casserole is a comforting meal that brings together simple ingredients in a delicious way. It’s perfect for families and gatherings, packed with flavor and cheesy goodness. This dish is easy to prepare, making it an excellent choice for busy weeknights or potlucks.

How to Make Cheesy Ground Beef & Potato Casserole

Ingredients:

1 pound ground beef
4 medium potatoes, thinly sliced
1 onion, chopped
2 cups shredded cheese (cheddar or your choice)
1 can cream of mushroom soup (or homemade equivalent)
1 cup milk
Salt and pepper to taste
Olive oil for sautéing

Directions:

Preheat the oven to 350°F (175°C).
In a large skillet, heat olive oil over medium heat and sauté the onion until translucent.
Add the ground beef and cook until browned. Season with salt and pepper.
In a large mixing bowl, combine the cream of mushroom soup and milk. Stir until blended.
In a greased baking dish, layer half of the sliced potatoes, followed by the beef mixture, and half of the cheese.
Repeat with the remaining potatoes, pour the soup mixture over the top, and then top with the remaining cheese.
Cover with foil and bake for 45 minutes.
Remove the foil and bake for another 15 minutes, or until the potatoes are tender and the cheese is bubbly.
Let sit for a few minutes before serving.

How to Serve Cheesy Ground Beef & Potato Casserole

Serve this casserole hot, straight from the oven. It’s fantastic on its own but can also be paired with a simple green salad or some crusty bread for a complete meal.

How to Store Cheesy Ground Beef & Potato Casserole

Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. You can also freeze portions for later use; just ensure they’re well-sealed to prevent freezer burn.

Tips to Make Cheesy Ground Beef & Potato Casserole

For added flavor, consider mixing in some herbs like thyme or rosemary with the beef.
You can also use different types of cheese based on your preference, such as mozzarella or gouda.
Make sure to slice the potatoes evenly for uniform baking.

Variation

You can customize this casserole with vegetables such as bell peppers or spinach mixed into the beef layer for a healthier option. Additionally, using different canned soups like cream of chicken or celery can change the flavor profile.

FAQs

1. Can I use frozen potatoes for this casserole?
Yes, you can use frozen hash browns or diced potatoes. Just make sure they are thawed before adding them to the casserole.

2. How do I know when the casserole is done?
The casserole is done when the potatoes are tender and the cheese is bubbly and golden. You can pierce the potatoes with a fork to check for doneness.

3. Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole in advance, cover it tightly, and store it in the refrigerator. Just bake it when you’re ready to serve, adding a few extra minutes to the cooking time if needed.

Cheesy Ground Beef & Potato Casserole

A comforting casserole packed with ground beef, potatoes, and gooey cheese, perfect for families and gatherings.

Prep Time 20 minutes

Cook Time 60 minutes

Total Time 80 minutes

By: Riley
Category: DINNER
Difficulty: Not specified
Cuisine: Not specified
Yield: 6 Servings
Dietary: None

Ingredients

01 1 pound ground beef
02 4 medium potatoes, thinly sliced
03 1 onion, chopped
04 2 cups shredded cheese (cheddar or your choice)
05 1 can cream of mushroom soup
06 1 cup milk
07 Salt and pepper to taste
08 Olive oil for sautéing

Instructions

Step 01

1. Preheat the oven to 350°F (175°C).

Step 02

2. In a large skillet, heat olive oil over medium heat and sauté the onion until translucent.

Step 03

3. Add the ground beef and cook until browned. Season with salt and pepper.

Step 04

4. In a large mixing bowl, combine the cream of mushroom soup and milk. Stir until blended.

Step 05

5. In a greased baking dish, layer half of the sliced potatoes, followed by the beef mixture, and half of the cheese.

Step 06

6. Repeat with the remaining potatoes, pour the soup mixture over the top, and then top with the remaining cheese.

Step 07

7. Cover with foil and bake for 45 minutes.

Step 08

8. Remove the foil and bake for another 15 minutes, or until the potatoes are tender and the cheese is bubbly.

Step 09

9. Let sit for a few minutes before serving.

Riley

Hi there I’m Riley Thompson, 42 years old, currently cooking, teaching, and experimenting from my cozy kitchen in Asheville, North Carolina. I wasn’t always a chef. In fact, I spent the first part of my adult life working in advertising in Chicago, living on takeout and black coffee. But somewhere between late nights and client deadlines, I realized that the happiest moments of my week were when I was trying to recreate my grandmother’s chicken pot pie on Sunday afternoons. That slow shift from eating to cooking sparked something deeper in me. I started small watching cooking shows, reading old cookbooks, and playing around with ingredients I barely knew how to pronounce. I burned a lot of things. I under-seasoned even more. But every time I nailed a dish. even a simple scrambled egg.I felt like I’d won a little prize. That joy never left. When I turned 30, I left my job, much to everyone’s confusion, and enrolled in a local culinary program. It was terrifying and thrilling. I wasn’t the youngest, or the fastest, but I was obsessed. After graduation, I spent a few years working in restaurants, picking up everything I could about timing, knife work, and how to stay calm when you’re ten tickets deep on a Saturday night. But it was in my own kitchen, making meals for friends and family, that I found my groove. These days, I focus on helping home cooks people just like you feel confident in the kitchen. I believe in recipes that work but also leave room for creativity. Cooking should feel like jazz, not math. I want you to taste, adjust, and make it your own. Some of the best meals I’ve ever had were “mistakes” that turned out better than the plan. I love teaching people how to use what they already have in their pantry, how to trust their palate, and how to bring a little fun into every meal. Whether it's a Tuesday night pasta or a weekend brunch with friends, my goal is to help you find the rhythm and joy in cooking without the stress. So come hang out, grab your favorite knife, and let’s cook something delicious together. Mistakes welcome. Seconds encouraged.

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