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

Nothing says comfort quite like a cheesy ground beef and potato casserole — a hearty, one-pan dinner that brings the whole family to the table. This classic American-style casserole layers savory ground beef, tender slices of potato, and melty cheese into a warm, bubbling dish that’s as filling as it is flavorful.

Perfect for busy weeknights, this one-pan casserole is easy to prepare, budget-friendly, and endlessly customizable. It’s a nostalgic recipe that many remember from childhood dinners, but this version elevates the flavor with sautéed onions, a creamy sauce, and a golden cheese topping that’s hard to resist.

Whether you’re feeding a crowd or planning ahead for leftovers, this cheesy beef and potato bake is a satisfying meal-in-one that checks all the boxes: protein, carbs, and rich cheesy goodness.

Ingredients Overview

Each layer of this casserole adds a new level of flavor and texture. Let’s break down what you need and why it matters.

Ground Beef

Lean ground beef (80/20 or 85/15) is ideal — rich enough to stay moist without making the dish greasy. Searing it first adds depth and ensures the casserole doesn’t turn watery.

Substitute: Ground turkey, chicken, or plant-based meat alternatives all work.

Potatoes

Yukon Gold or Russet potatoes slice easily and become tender in the oven. They soak up the flavors from the beef and sauce, giving each bite that creamy, soft center with slightly crisp edges.

Tip: Slice them thin (⅛ inch) using a mandoline or sharp knife for even cooking.

Onion & Garlic

Sautéed onions add sweetness and body, while garlic boosts the savory base. Cooking them with the beef ensures their flavor infuses throughout the dish.

Shredded Cheese

Cheddar cheese is the go-to here — sharp, melty, and bold enough to hold up to the hearty beef and potatoes. A mix of cheddar and Monterey Jack adds extra creaminess.

Note: Always shred cheese fresh off the block if possible. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.

Cream or Milk Mixture

A simple sauce of milk or half-and-half, thickened slightly with a spoonful of flour or cream of mushroom soup, brings everything together. It keeps the casserole moist and binds the layers.

Dairy-free? Use unsweetened almond or oat milk and dairy-free cheese.

Seasonings

• Salt and pepper are essential.

• Add paprika for warmth, or a pinch of thyme or Italian seasoning for herby notes.

• Optional: a dash of Worcestershire sauce adds umami depth.

Step-by-Step Instructions

1. Preheat & Prep

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a large oven-safe skillet.

Thinly slice the potatoes and set them aside in cold water to prevent browning.

2. Brown the Beef

In a large skillet over medium heat, cook ground beef until no longer pink, breaking it into crumbles. Add diced onion and garlic; cook until softened, about 5 minutes.

Drain any excess grease, then season with salt, pepper, paprika, and (optional) Worcestershire sauce.

3. Make the Sauce

Whisk together 1½ cups of milk with 1 tablespoon of flour or stir in 1 cup of cream of mushroom soup. Warm gently in the skillet with the beef mixture, just until slightly thickened.

This will keep the casserole moist and help the potatoes cook through.

4. Layer the Casserole

In your prepared dish:

1. Arrange a layer of sliced potatoes across the bottom.

2. Spoon half the beef mixture over the potatoes.

3. Sprinkle with ½ cup shredded cheese.

4. Repeat layers: potatoes, beef mixture, cheese.

Pour any remaining sauce over the top to keep it moist.

5. Bake Covered

Cover the casserole with foil and bake for 40 minutes. This steams the potatoes and ensures tenderness.

6. Finish Uncovered

Remove foil and bake an additional 20 minutes, or until potatoes are fork-tender and cheese is bubbly and golden.

Let rest 10 minutes before slicing to allow everything to set.

Tips, Variations & Substitutions

Cooking Tips

• Slice potatoes evenly to ensure they cook at the same rate.

• Rest the casserole before serving — it firms up as it cools slightly.

• Add a layer of shredded cheese just before the final 10 minutes of baking for a gooey topping.

Variations

• Tex-Mex style: Add taco seasoning, canned green chilies, and top with pepper jack.

• Loaded version: Add bacon bits and green onions on top.

• Breakfast twist: Swap beef for breakfast sausage and add scrambled eggs.

Dietary Swaps

• Gluten-free: Use cornstarch to thicken the sauce or skip flour entirely with a cream-based version.

• Dairy-free: Use plant-based cheese and milk alternatives.

• Low-carb: Substitute potatoes with thinly sliced zucchini or cauliflower.

Serving Ideas & Occasions

This cheesy ground beef and potato casserole is ideal for:

• Weeknight dinners when you need something warm and filling.

• Potlucks and family gatherings — it holds up well and serves a crowd.

• Meal prep — it reheats beautifully and keeps for several days.

Serve with a crisp green salad, sautéed green beans, or steamed broccoli for balance. For something refreshing, pair with a dollop of sour cream or tangy pickles on the side.

Nutritional & Health Notes

This casserole offers a satisfying balance of protein, carbs, and fat in one dish. Potatoes provide potassium and fiber, while ground beef delivers iron and B vitamins.

Health Tips:

• Choose lean beef to reduce saturated fat.

• Add extra veggies like spinach or bell peppers to stretch the filling.

• Use reduced-fat cheese and milk for a lighter version.

A single portion is filling, so moderate serving sizes go a long way.

FAQs

Q1: Can I make this casserole ahead of time?

A: Yes! Assemble it a day in advance, cover, and refrigerate. When ready to bake, bring to room temperature and add 10 extra minutes to the baking time.

Q2: How do I store and reheat leftovers?

A: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F or in the microwave until hot.

Q3: Can I freeze this casserole?

A: Yes — freeze the baked casserole, tightly wrapped, for up to 3 months. Thaw in the fridge overnight and reheat covered in the oven.

Q4: What kind of potatoes work best?

A: Yukon Golds are best for a creamy texture, but Russets also work well. Just be sure to slice them thinly and evenly.

Q5: Can I add vegetables to the filling?

A: Definitely! Try chopped spinach, mushrooms, or bell peppers. Just sauté them briefly before layering to reduce moisture.

Q6: Why are my potatoes still hard after baking?

A: They may have been sliced too thick. Ensure slices are about ⅛-inch thick. Also, keep the dish covered for the first 40 minutes to steam the potatoes.

Q7: Is this casserole gluten-free?

A: It can be! Use gluten-free thickener like cornstarch or arrowroot, and ensure your soup (if using) is gluten-free.

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