This ground beef casserole potatoes recipe is one of those comforting meals I rely on when I want something filling and familiar. I like how the thinly sliced potatoes soften into the creamy sauce while the seasoned beef and melted cheddar bring everything together. Every time I make this dish, it feels like a warm, homemade classic straight from the oven.
Why You’ll Love This Recipe
I love this recipe because it uses simple, affordable ingredients and turns them into a hearty family meal. I appreciate that everything bakes in one dish, which makes both cooking and cleanup easy. This casserole is also very flexible, so I can adjust flavors or ingredients while still keeping that cozy, comforting result.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1.8 kg russet potatoes, peeled and thinly sliced
450 g ground beef
1 medium onion, diced
295 g can cream of chicken soup
354 ml evaporated milk
120 ml whole milk
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons onion powder
400 g cheddar cheese, shredded
Directions
I begin by preheating my oven to 175°C. I peel and slice the potatoes into even rounds so they cook evenly in the oven.
In a large skillet over medium heat, I cook the ground beef with the diced onion, using about half a teaspoon of the salt and a quarter teaspoon of the black pepper. I break up the meat as it cooks until no pink remains, then drain off any excess fat and set it aside.
In a mixing bowl, I whisk together the cream of chicken soup, evaporated milk, whole milk, remaining salt, remaining black pepper, and onion powder until the mixture is smooth and creamy.
I lightly grease a 23 x 33 cm baking dish. I arrange one third of the sliced potatoes on the bottom, then add one third of the beef mixture and about 100 g of shredded cheddar. I repeat these layers two more times, ending with potatoes on top.
I slowly pour the creamy sauce over the entire casserole, making sure it reaches all the layers. I cover the dish tightly with foil and bake it for 60 minutes.
After that, I remove the foil and check the potatoes with a fork. Once they are tender, I sprinkle the remaining cheese over the top and return the casserole to the oven uncovered for about 5 minutes, until the cheese is melted and lightly golden. I always let the casserole rest for 15 minutes before serving so it sets nicely.
Servings And Timing
This recipe makes about 8 servings.
Prep time: 25 minutes
Cook time: 65 minutes
Total time: 90 minutes
Variations
I sometimes substitute ground turkey for the beef when I want a lighter version. I also like swapping the cream of chicken soup with cream of mushroom or cream of celery for a different flavor. For extra cheesiness, I mix sharp cheddar with another mild cheese I have on hand.
Storage/Reheating
I let the casserole cool completely before storing it. I keep leftovers covered in the refrigerator for up to 3 days. When reheating, I cover the dish and warm it in the oven until heated through. Individual portions also reheat well in the microwave.
FAQs
Can I prepare this casserole in advance?
I often assemble the casserole up to a day ahead, cover it tightly, and refrigerate it until I am ready to bake.
Do I need to pre-cook the potatoes?
I do not pre-cook the potatoes. As long as they are sliced thinly, they become tender during baking.
Can this casserole be frozen?
I like freezing leftovers in portions after they cool completely. They keep well in the freezer for up to two months.
What type of cheese works best?
I prefer sharp cheddar because it adds bold flavor, but other melting cheeses also work well.
How can I tell when the casserole is done?
I know it is ready when a fork slides easily through the potatoes and the top is bubbly and melted.
Conclusion
This ground beef casserole potatoes recipe is one I make again and again when I want a satisfying, home-style meal. I love how the creamy layers, tender potatoes, and cheesy topping come together in every bite. It is a dependable, comforting dish that always earns a place at my table.
A hearty and comforting ground beef and potato casserole layered with creamy sauce and melted cheddar cheese, perfect for family dinners.
Total Time:90 minutes
Yield:8 servings
Ingredients
1.8 kg russet potatoes, peeled and thinly sliced
450 g ground beef
1 medium onion, diced
295 g can cream of chicken soup
354 ml evaporated milk
120 ml whole milk
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons onion powder
400 g cheddar cheese, shredded
Instructions
Preheat the oven to 175°C (350°F).
Peel and slice the potatoes into thin, even rounds.
In a large skillet over medium heat, cook the ground beef with diced onion, using half the salt and a quarter of the pepper. Break up the meat and cook until no pink remains. Drain excess fat and set aside.
In a bowl, whisk together the cream of chicken soup, evaporated milk, whole milk, remaining salt, remaining black pepper, and onion powder until smooth.
Lightly grease a 23 x 33 cm baking dish.
Layer one third of the sliced potatoes in the dish, followed by one third of the beef mixture and 100 g of shredded cheddar. Repeat layers twice more, ending with potatoes on top.
Pour the creamy sauce evenly over the casserole, making sure it reaches all layers.
Cover the dish tightly with foil and bake for 60 minutes.
Remove the foil and check potato tenderness with a fork. If tender, sprinkle remaining cheese on top and bake uncovered for 5 more minutes until cheese is melted and golden.
Let the casserole rest for 15 minutes before serving.
Notes
Thinly slicing the potatoes ensures they cook through properly.
Try different soups or cheeses for varied flavor.
Can be assembled a day ahead and stored in the fridge before baking.
