Ground Beef and Potatoes Casserole
This Ground Beef and Potatoes Casserole is a hearty, family-friendly dinner that’s pure comfort in every bite! Layers of seasoned ground beef, tender potatoes, and creamy cheese sauce are baked together until bubbly and golden. Easy to make with simple ingredients, it’s the perfect cozy weeknight meal everyone will love!
Ingredients
- 1 pound ground beef – Use lean beef so it’s not greasy.
- 5 medium potatoes – Russet or Yukon Gold work best. Slice them thin.
- 1 small onion – Adds flavor and a bit of sweetness.
- 2 cloves garlic – Fresh or minced from a jar.
- 1 can cream of mushroom soup – Or make your own white sauce.
- 1 cup milk – Helps make the sauce creamy.
- 2 cups shredded cheddar cheese – Or use mozzarella or Colby Jack.
- Salt and pepper – To season.
You can also add extras if you like:
- A handful of frozen peas or corn.
- A pinch of paprika or chili flakes.
- A few slices of cooked bacon for a smoky touch.
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the beef. In a skillet, brown the ground beef over medium heat. Add chopped onion and garlic. Cook until the beef is no longer pink. Drain any extra fat. Season with salt and pepper.
- Make the sauce. In a bowl, mix the cream of mushroom soup with milk until smooth. You can add a pinch of garlic powder or onion powder for more flavor.
- Layer the casserole. Place half of the sliced potatoes on the bottom of the dish. Spread half the beef mixture on top. Pour half the sauce over it. Repeat the layers with the rest of the potatoes, beef, and sauce.
- Add cheese. Sprinkle shredded cheese evenly on top.
- Bake. Cover with foil and bake for about 50–60 minutes. Remove the foil and bake another 10–15 minutes until the top is browned and the potatoes are tender.
Video
Notes
📝 Notes
- Use 85% lean ground beef for best flavor and less grease.
- Russet or Yukon Gold potatoes hold up well and stay tender.
- Add chopped onions and garlic for extra depth of flavor.
- Mix in a can of cream of mushroom soup for a creamy texture.
- Top with shredded cheddar during the last 10 minutes of baking.
- For a lighter version, swap beef with ground turkey or chicken.
- Leftovers keep well refrigerated up to 4 days; reheat covered.
- Freeze portions before baking for an easy make-ahead meal.
🍽️ Nutrition Facts (Per Serving)
Calories: 420Carbohydrates: 28g
Fiber: 3g
Sugars: 4g
Protein: 26g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
Sodium: 680mg
Potassium: 900mg
Calcium: 120mg
Iron: 3mg