Cheesy Ground Beef & Potato Casserole

If you crave a cozy, no-fuss dinner that tastes like a hug, this Cheesy Ground Beef & Potato Casserole is it. Think tender layers of thin sliced potatoes, savory seasoned beef, and a creamy, melty cheddar blanket on top. It is simple, family friendly, and perfect for busy weeknights when everyone is hungry and you want real food fast.

Why You’ll Love This Cheesy Ground Beef & Potato Casserole

• Layered comfort with minimal prep and big flavor.
• One pan dinner that feeds a crowd on a budget.
• Flexible with easy swaps for dairy free or gluten free.
• Kid approved, leftovers reheat like a dream.
• Packs protein and real potatoes for a hearty bite.

Cheesy Ground Beef & Potato Casserole Ingredients & Substitutions

• 1 lb lean ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp kosher salt and 1/2 tsp black pepper
• 1 tsp smoked paprika and 1 tsp Italian seasoning
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato paste or ketchup
• 2 tbsp all purpose flour or 1 tbsp cornstarch for gluten free
• 2 tbsp butter or olive oil
• 1.5 lbs russet potatoes, thinly sliced about 1/8 inch
• 1 cup low sodium beef broth
• 1 cup milk or half and half
• 2 cups shredded sharp cheddar, divided
• 1/2 cup shredded mozzarella or Monterey Jack
• 2 tbsp chopped parsley or chives for garnish
• Optional 1/4 cup sour cream stirred into the sauce for extra creaminess

Substitutions: Use ground turkey, chicken, or plant based crumbles. Swap sweet potatoes or thin sliced Yukon Golds. Use evaporated milk for extra richness. For dairy free, use olive oil and a creamy oat milk plus a dairy free cheese that melts well.

Step-by-Step Instructions

1. Heat the oven to 375 F. Grease a 9×13 inch baking dish.
2. Brown the beef: In a large skillet over medium heat, warm butter or oil. Add onion and cook 3 to 4 minutes until soft. Add ground beef and cook, breaking it up, until browned. Drain excess fat if needed. Stir in garlic, salt, pepper, paprika, Italian seasoning, Worcestershire, and tomato paste. Cook 1 minute.
3. Make the sauce: Sprinkle flour over the beef and cook 1 minute, stirring. Whisk in broth and milk. Simmer 3 to 5 minutes until slightly thick and glossy. Taste and adjust seasoning.
4. Layer: Arrange half the potatoes in the dish. Lightly season with a pinch of salt and pepper. Spoon over half the beef sauce, then 1 cup cheddar. Repeat with remaining potatoes, sauce, and 1/2 cup mozzarella.
5. Bake covered: Cover tightly with foil and bake 35 minutes.
6. Cheese and finish: Remove foil, top with remaining 1 cup cheddar, and bake 15 to 20 minutes more until potatoes are tender and the top is golden and bubbly. Broil 1 to 2 minutes if you like extra color.
7. Rest and serve: Let stand 10 minutes so the layers set. Sprinkle with parsley and serve warm.

Tips for Success

• Slice potatoes thin and even for tender layers that cook through quickly.
• Shred your own cheese for the best melt and fewer additives.
• Season each layer lightly so every bite pops.
• If short on time, microwave potato slices for 3 minutes to jump start cooking.
• Let the casserole rest before cutting so slices hold together.

Variations

• Tex Mex: Use taco seasoning, add corn and diced green chiles, and swap in pepper jack. Serve with salsa and cilantro.
• Bacon Ranch: Stir in crisp bacon and 1 tsp ranch seasoning. Top with green onions.
• Mushroom Swiss: Sauté mushrooms with the onion and use Swiss cheese.
• Veggie Loaded: Add diced bell pepper and a handful of spinach between layers.

Serving Suggestions

• Fresh green salad with a bright vinaigrette.
• Roasted broccoli or green beans for a crisp side.
• Pickles or a spoon of sour cream for a cool contrast.
• Hot sauce or a drizzle of ranch for the topping crew.

Storage & Reheating

• Fridge: Cool, cover, and refrigerate up to 4 days.
• Freeze: Wrap tightly and freeze up to 3 months. Thaw in the fridge overnight.
• Reheat: Warm covered at 350 F for 15 to 20 minutes, or microwave in slices. Add a splash of broth or milk if it seems dry.

Memories Made Around the Table

The first time I baked this, the golden top hit the table and the forks were already in the air. We ate in happy quiet, then traded the last cheesy corner for promises to make it again soon. That is the kind of dinner I love.

FAQs

Can I use frozen hash browns instead of sliced potatoes?

Yes. Use 5 to 6 cups thawed shredded hash browns. Pat dry, then layer as directed. Bake time may be 10 minutes shorter.

Can I assemble this ahead?

Yes. Assemble up to 24 hours in advance, cover, and refrigerate. Bake covered 40 minutes, then uncover and finish as directed.

How can I make it lighter?

Use 93 percent lean beef, low fat milk, and reduce cheese by 1/2 cup. Add thin cauliflower slices with the potatoes for more veg volume.

Final Thoughts

This Cheesy Ground Beef & Potato Casserole is weeknight comfort with zero fuss. Keep the staples on hand and you are one step from a hearty, happy dinner any night of the week.

Cheesy Ground Beef & Potato Casserole

Tender layers of thin-sliced potatoes, savory seasoned ground beef, and a creamy, melty cheddar blanket baked until golden and bubbly—easy, cozy, and weeknight-friendly.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dinner

Cuisine American

Servings 8 people

Equipment

• 1 9×13 inch baking dish greased
• 1 Large Skillet
• 1 Whisk
• 1 Aluminum foil for covering
• 1 Mandoline or sharp knife for thinly slicing potatoes

Ingredients

  

1x2x3x

Casserole

• 1 lb lean ground beef
• 1 small onion diced
• 3 cloves garlic minced
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato paste or ketchup
• 2 tbsp all purpose flour or 1 tbsp cornstarch for gluten free
• 2 tbsp butter or olive oil
• 1.5 lb russet potatoes thinly sliced about 1/8 inch
• 1 cup low sodium beef broth
• 1 cup milk or half and half
• 2 cups sharp cheddar shredded, divided
• 0.5 cup mozzarella shredded, or Monterey Jack
• 2 tbsp parsley chopped, or chives, for garnish
• 0.25 cup sour cream optional, stirred into the sauce

Instructions

 

Prep & Brown

• Heat the oven to 375 F. Grease a 9×13 inch baking dish.
• In a large skillet over medium heat, warm the butter or oil. Add the diced onion and cook 3 to 4 minutes until softened. Add the ground beef and cook, breaking it up, until browned; drain excess fat if needed. Stir in the garlic, salt, pepper, smoked paprika, Italian seasoning, Worcestershire, and tomato paste. Cook 1 minute.
• Sprinkle the flour over the beef and cook 1 minute, stirring. Whisk in the beef broth and milk. Simmer 3 to 5 minutes until slightly thick and glossy. Taste and adjust seasoning. (Stir in sour cream now if using.)

Assemble & Bake

• Arrange half of the potatoes in the prepared dish and lightly season with a pinch of salt and pepper. Spoon over half of the beef sauce, then sprinkle with 1 cup cheddar. Repeat with remaining potatoes, the rest of the beef sauce, and 1/2 cup mozzarella.
• Cover tightly with foil and bake for 35 minutes.
• Remove the foil, top with the remaining 1 cup cheddar, and bake 15 to 20 minutes more, until the potatoes are tender and the top is golden and bubbly. Broil 1 to 2 minutes if you like extra color.
• Let the casserole stand for 10 minutes so the layers set. Sprinkle with parsley or chives and serve warm.

Notes

Tips: Slice potatoes thin and evenly; shred your own cheese; season layers lightly; microwave potato slices 3 minutes to jump-start cooking; let the casserole rest before cutting. Storage: Refrigerate up to 4 days or freeze up to 3 months; reheat covered at 350 F for 15–20 minutes or microwave slices. Variations: Tex-Mex, Bacon Ranch, Mushroom Swiss, or Veggie Loaded.

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