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

Few things are more satisfying than a warm, hearty casserole made with simple pantry staples. This Cheesy Ground Beef & Potato Casserole is the ultimate one-pan dinner — a bubbling blend of savory beef, tender potatoes, melted cheese, and a creamy sauce that brings it all together.

Perfect for busy weeknights, this dish is both economical and comforting. The ingredients are humble, but when layered and baked together, they transform into a rich and filling family-style meal that tastes like home. Think of it as a cheeseburger-meets-potato-gratin — all made in one dish, with minimal cleanup.

Whether you’re feeding a crowd or meal-prepping for the week, this casserole hits all the right notes: cheesy, creamy, savory, and deeply satisfying.

Ingredients Overview

Here’s a breakdown of what makes this casserole so crave-worthy — plus ideas for tweaks and smart substitutions.

Ground Beef

The foundation of the dish. Ground beef adds rich, meaty flavor and helps create that classic casserole base.

Tip: Use 85/15 ground beef for the right balance of moisture and flavor. Be sure to drain off excess grease after browning.

Substitutes: Ground turkey, chicken, or plant-based alternatives work well for lighter or vegetarian versions.

Russet Potatoes

Thinly sliced russet potatoes add structure and heartiness. They absorb the beefy juices and bake until fork-tender, creating a melt-in-your-mouth texture.

Alternatives: Yukon Gold potatoes add a buttery richness. Sweet potatoes can be used for a slightly sweet and nutritious twist.

Pro Tip: Slice evenly (1/8–¼ inch) for consistent cooking — a mandoline works wonders.

Onion & Garlic

Diced onion and minced garlic create the flavor base. When sautéed with beef, they infuse the whole dish with warmth and depth.

Cheddar Cheese

The star of the topping. Sharp cheddar melts beautifully and adds bold flavor. It’s layered throughout and on top to create a golden, bubbly crust.

Try: Pepper jack for a spicy kick, mozzarella for stretch, or a cheese blend for variety.

Cream Sauce

A simple mixture of milk, broth, and seasonings — often thickened with a little flour — turns this dish into a creamy bake without the need for canned soups.

Optional Shortcut: Cream of mushroom or cream of cheddar soup can be used for a faster version.

Beef Broth

Adds depth and helps the potatoes cook evenly in the oven. Choose low-sodium so you can control the salt.

Seasonings

Salt, pepper, paprika, and a hint of thyme elevate the flavor. Paprika gives the dish a subtle warmth and enhances the golden top.

Olive Oil or Butter

Used for sautéing the onion and garlic, and adding richness to the sauce. Either works — or use a bit of both for flavor and browning.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or a large oven-safe skillet with butter or cooking spray.

2. Brown the Beef

In a large skillet over medium-high heat, cook ground beef until browned, breaking it up as it cooks (about 6–8 minutes). Drain excess grease.

Add diced onion and cook for 3–4 minutes until softened. Stir in garlic, paprika, salt, pepper, and thyme. Cook 1 more minute until fragrant. Set aside.

3. Prepare the Potatoes

Peel and thinly slice potatoes evenly. Rinse briefly and pat dry. If using a mandoline, aim for slices about ⅛-inch thick.

4. Make the Creamy Sauce

In the same skillet (or a saucepan), melt 2 tablespoons butter or oil over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute.

Gradually whisk in 1½ cups milk and ½ cup beef broth. Cook, stirring constantly, until thickened (about 3–4 minutes). Season with a pinch of salt and pepper.

Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and smooth.

5. Assemble the Casserole

Layer half of the sliced potatoes in the prepared baking dish. Spread half the ground beef mixture on top, then pour over half of the cheese sauce.

Repeat with remaining potatoes, beef, and cheese sauce.

Top with the remaining shredded cheddar (about 1 cup) for a melty, golden finish.

6. Bake

Cover with foil and bake for 40 minutes. Then uncover and bake an additional 20–25 minutes until the top is bubbly and golden and the potatoes are tender.

If needed, broil for the last 2–3 minutes to brown the cheese.

7. Rest and Serve

Let the casserole rest for 10 minutes before slicing. This allows the layers to set and the sauce to thicken slightly.

Tips, Variations & Substitutions

• Add veggies: Sautéed mushrooms, bell peppers, or spinach can be added with the beef.

• Spice it up: Add chili flakes, cayenne, or swap in pepper jack cheese.

• Shortcut version: Use canned cream soup and precooked sliced potatoes or frozen hash brown rounds.

• Gluten-free: Use a gluten-free flour blend or cornstarch to thicken the sauce.

Storage and Reheating:

• Store leftovers in an airtight container in the fridge for up to 4 days.

• Reheat in the oven at 350°F until warmed through, or microwave in individual portions.

Serving Ideas & Occasions

This casserole is perfect for:

• Weeknight family dinners: Hearty and filling with just one pan.

• Cold-weather comfort food: Ideal for cozy nights or casual get-togethers.

• Meal prep: Portion into containers for easy lunches.

• Potlucks or gatherings: A guaranteed crowd-pleaser.

Pair it with:

• A simple green salad with vinaigrette

• Steamed broccoli or roasted Brussels sprouts

• A slice of crusty bread to soak up the creamy sauce

Nutritional & Health Notes

While rich and comforting, this dish offers several nutrient benefits:

• Protein-packed: Thanks to the beef and cheese.

• Customizable veggies: Add greens or mushrooms to boost fiber and vitamins.

• Calcium-rich: From the cheese and milk in the sauce.

For a lighter version, use lean ground beef, reduced-fat cheese, and unsweetened almond milk for the sauce. Portion control is easy with its layered structure.

FAQs

Q1: Can I use frozen potatoes?

A1: Yes, frozen sliced potatoes or hash browns can be used. Just thaw them first and pat dry. Adjust bake time slightly as frozen potatoes may release moisture.

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Q2: Can I make this ahead of time?

A2: Absolutely. Assemble the casserole and refrigerate up to 24 hours before baking. Add 10–15 minutes extra if baking straight from the fridge.

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Q3: How do I keep the potatoes from being undercooked?

A3: Slice them thinly and evenly. Covering the casserole during the first part of baking helps them steam and soften properly.

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Q4: Can I freeze this casserole?

A4: Yes, you can freeze it either before baking (assembled and wrapped tightly) or after it’s baked. To reheat, thaw overnight and bake at 350°F until hot.

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Q5: What kind of cheese melts best?

A5: Sharp cheddar adds flavor and melts well. You can also use mozzarella for stretch, Colby jack for creaminess, or a blend of all three.

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Q6: What can I use instead of flour in the sauce?

A6: Cornstarch works well — use 1 tablespoon mixed with cold milk before adding to the pan. Arrowroot or gluten-free flour blends are great substitutes too.

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Q7: Can I make this casserole spicy?

A7: Yes! Add diced jalapeños, hot sauce to the sauce, or use spicy cheese like pepper jack for a kick.

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