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Cheesy Ground Beef and Potato Casserole

There are some dinners that feel comforting from the very first bite, and Cheesy Ground Beef and Potato Casserole is one of them. It combines tender potatoes, savory seasoned ground beef, creamy sauce, and plenty of melted cheese in one hearty dish. Everything bakes together until the potatoes are soft, the edges are beautifully golden, and the cheese forms a bubbling layer on top.

This casserole is especially useful on busy evenings because the ingredients are simple and affordable, yet the finished dish tastes like something that took much more effort. It also makes a generous meal, so leftovers can easily become lunch the next day.

Why You’ll Love This Casserole

The appeal of this recipe is its balance of textures and flavors. The potatoes become tender and soak up the savory juices from the beef, while the creamy sauce keeps the casserole moist. Melted cheddar adds richness and a slightly sharp flavor that brings everything together.

You can also adapt the recipe to whatever you have in your kitchen. Add onions, bell peppers, mushrooms, corn, or peas for extra vegetables, or use a different cheese if cheddar isn’t your favorite.

Ingredients

For a casserole that serves about 6 people, you’ll need:

1 ½ pounds ground beef
2 pounds potatoes, peeled and thinly sliced
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 can (10.5 ounces) condensed cream of mushroom soup
½ cup milk
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack or mozzarella cheese
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon dried Italian seasoning
½ teaspoon onion powder
¼ teaspoon garlic powder
2 tablespoons chopped fresh parsley, optional

Step 1: Prepare the Potatoes

Start by washing and peeling the potatoes. Slice them into thin, even rounds, ideally about ⅛ to ¼ inch thick.

Keeping the slices similar in thickness is important because it helps them cook at approximately the same rate. If some slices are very thick while others are thin, the casserole may have potatoes that are perfectly tender alongside pieces that still need more time.

Place the sliced potatoes in a bowl of cold water while you prepare the beef. This helps prevent them from browning while they sit.

Before assembling the casserole, drain the potatoes and pat them dry with a clean kitchen towel or paper towels.

Step 2: Brown the Ground Beef

Preheat your oven to 375°F (190°C).

Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for about 3–4 minutes, until it begins to soften.

Add the ground beef and break it apart with a wooden spoon or spatula. Cook until browned and no longer pink.

Add the minced garlic, paprika, Italian seasoning, onion powder, garlic powder, salt, and black pepper. Stir everything together and cook for another minute so the garlic and seasonings become fragrant.

If there is a large amount of excess grease in the skillet, carefully drain it before continuing.

Step 3: Make the Creamy Sauce

In a bowl, combine the condensed cream of mushroom soup with the milk. Whisk until the mixture is reasonably smooth.

This simple sauce is what helps keep the casserole creamy while the potatoes cook. If you prefer a stronger savory flavor, you can add a small pinch of black pepper or a little extra Italian seasoning to the sauce.