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

Cheesy Ground Beef & Potato Casserole is the kind of cozy, all-in-one dinner that never goes out of style. With layers of seasoned ground beef, tender potatoes, and gooey melted cheese, this dish is both hearty and comforting — a timeless classic that satisfies big appetites.

Perfect for busy nights, this casserole comes together easily in a single baking dish, making clean-up just as simple as prep. It’s packed with flavor, rich in texture, and ideal for feeding a family or meal prepping for the week. The beef delivers savory depth, the potatoes provide that satisfying bite, and the cheese ties everything together into a melty, craveable dish.

Whether you’re craving something nostalgic or need a dependable dinner, this casserole is a winner every time.

Ingredients Overview

Every layer in this casserole has a purpose — from flavor to texture. Here’s a closer look at what you’ll need:

Ground Beef

The backbone of the dish, ground beef offers deep, savory flavor and hearty texture. Choose 85–90% lean beef for the best balance.

• Substitutes: Ground turkey or ground pork

• Tip: Drain excess grease after browning to prevent a greasy casserole

Potatoes

Yukon Gold or Russet potatoes work best. They hold up well during baking and develop soft, creamy centers.

• Tip: Slice into thin, even rounds (about ⅛–¼ inch thick) for even cooking

• Shortcut: Use a mandoline slicer to speed up prep

Onion & Garlic

Aromatics that build foundational flavor for the beef. Yellow onions are ideal, but red or white work too.

• Shortcut: Use onion powder and garlic powder if needed

Cheese

Shredded sharp cheddar brings bold flavor and excellent melt. Colby Jack or Monterey Jack also work well.

• Tip: Always shred your cheese fresh for the best melt — bagged cheese contains anti-caking agents

Cream Sauce or Cream of Mushroom Soup

This adds moisture, richness, and brings all the ingredients together. You can use:

• 1 can of condensed cream of mushroom soup
  or

• A homemade roux with butter, flour, broth, and milk

• Alternative: Cream of chicken or cream of celery also work well

Milk or Broth

Thins out the sauce for even baking coverage.

• Tip: Whole milk adds creaminess; broth enhances savory flavor

Seasonings

Salt, black pepper, paprika, thyme, and a pinch of chili flakes if desired for mild heat.

• Optional: Add mustard powder for subtle tang

Step-by-Step Instructions

1. Preheat the Oven

   Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or large casserole pan.

2. Brown the Ground Beef

   In a skillet over medium-high heat, cook the ground beef with chopped onion and garlic until browned and fully cooked, about 8–10 minutes. Drain any excess fat.

   Season with salt, pepper, paprika, and thyme. Remove from heat.

3. Prepare the Sauce

   In the same skillet (or in a bowl), combine the cream of mushroom soup with ½ cup milk or broth. Stir until smooth. Taste and adjust seasoning if needed.

4. Layer the Casserole

   In the prepared baking dish:

   • Layer half of the sliced potatoes

   • Spoon and spread half the beef mixture over the potatoes

   • Drizzle with half the sauce

   • Sprinkle with a handful of cheese

   Repeat with remaining potatoes, beef, sauce, and cheese.

5. Cover and Bake

   Cover the dish tightly with foil and bake for 45–50 minutes. Remove the foil and bake for an additional 15–20 minutes, until the potatoes are tender and the top is bubbly and golden brown.

6. Let It Rest

   Allow the casserole to rest for 10 minutes before serving. This helps the layers set and makes it easier to slice.

Chef’s Tips:

• Use precooked ground beef from a meal prep batch to save time.

• To test doneness, insert a knife into the center — the potatoes should be tender all the way through.

• Add chopped parsley or green onions on top for a pop of color.

Tips, Variations & Substitutions

Variations:

• Tex-Mex Style: Add taco seasoning to the beef, mix in corn and black beans, and top with Pepper Jack cheese.

• Bacon Cheeseburger Casserole: Add crumbled bacon and a few pickle slices before baking, then drizzle with burger sauce before serving.

• Veggie-Loaded: Add diced bell peppers, mushrooms, or zucchini for extra nutrients and texture.

Substitutions:

• Gluten-Free: Use gluten-free condensed soup or make a homemade roux with gluten-free flour.

• Dairy-Free: Use dairy-free cheese and a plant-based cream soup alternative.

• Low-Carb: Swap potatoes for thinly sliced zucchini or cauliflower.

Serving Ideas & Occasions

This casserole is rich and filling on its own, but it also pairs beautifully with a few simple sides:

Serve With:

• Steamed green beans or broccoli

• A crisp romaine or Caesar salad

• Garlic bread or dinner rolls

Occasions:

• Weeknight Dinner: Easy to prep, bake, and serve

• Potlucks or Gatherings: Feeds a crowd and reheats well

• Meal Prep: Make ahead and portion for quick reheatable lunches

Nutritional & Health Notes

This dish is high in protein and satisfying fats, with plenty of room to adjust based on your dietary needs.

• Protein: Ground beef supplies complete protein and iron.

• Carbs: Potatoes offer fiber and energy; swap for a lower-carb option if needed.

• Fats: Cheese and cream sauce add richness — reduce cheese or use low-fat dairy for a lighter take.

Make it more nutrient-dense by:

• Adding extra vegetables

• Using lean ground meat

• Topping with Greek yogurt instead of sour cream

FAQs

Q1: Can I make this ahead of time?

A1: Yes! Assemble the entire casserole up to 24 hours in advance. Cover and refrigerate. Add an extra 10–15 minutes to the baking time if starting cold.

Q2: Can I freeze Cheesy Ground Beef & Potato Casserole?

A2: You can. Freeze before baking for best texture. Cover tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before baking.

Q3: What kind of potatoes work best?

A3: Yukon Gold and Russet potatoes hold up well and become wonderfully creamy. Avoid waxy potatoes like red potatoes, which may remain too firm.

Q4: Can I use raw ground beef in the casserole?

A4: It’s best to cook the beef first. Raw ground beef won’t distribute flavor evenly and could lead to uneven cooking.

Q5: How do I make this dish spicy?

A5: Add diced jalapeños, a dash of cayenne, or use spicy shredded cheese like Pepper Jack.

Q6: What size pan should I use?

A6: A standard 9×13-inch baking dish works perfectly. For smaller portions, halve the recipe and use an 8×8 or 9×9-inch pan.

Q7: How long do leftovers last?

A7: Store leftovers in the fridge for up to 4 days. Reheat individual portions in the microwave or reheat the entire dish in a 350°F oven until warmed through.

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