Simple and filling casseroles are some of my favorite things to make for my family! If you’re looking for more casserole recipes, try this Chili Dog Casserole (kids love it!). And if you love cheese, then make the Paula Deen Casserole. It is full of so much creamy goodness.
Easy Beef Potato Casserole
When you’re stuck on the “what should I make for dinner” question, this is your answer! It’s a one-dish meal, and you don’t even have to think about sides! Plus, it has everyone’s favorite flavors – ground beef, creamy cheese, and tender potatoes.
Serve this beef and potato casserole with a simple green salad, roasted broccoli, green beans, or buttery dinner rolls. It is especially nice for chilly fall and winter nights, but it is easy enough to make any time of year. Add it to your weeknight dinner rotation, bring it to a potluck, or serve it when you need a filling meal the whole family will enjoy.
Beef Potato Casserole Ingredients
- Ground Beef: You’ll need about a pound, but you can use more or less if you want.
- Onion: Diced onion boosts the flavor. I suggest using white or yellow onion.
- Spices: Keep it simple and use salt, pepper, paprika, and garlic powder.
- Cream of Chicken Soup: This is the secret to the creamy sauce.
- Milk: You’ll need to use whole milk to get the most flavor.
- Sour Cream: The sour cream adds essential tanginess and creamy texture to the sauce.
- Worcestershire sauce: Use as much as you like – it gives it a rounded flavor.
- Potatoes: Russet potatoes will turn out the best when you cut and bake them.
- Cheese: For the best flavor, use extra-sharp cheddar cheese that you freshly grate.
How to Make Beef Potato Casserole
Here are the basic instructions to make this cheesy beef and potato bake. Check out the recipe card at the bottom of this blog post with full ingredients and instructions to make it.
Cooking Tips and Tricks
- Slice the potatoes very thin and as evenly as possible, about ⅛ inch thick. A mandoline makes this quick, but a sharp knife works well too. Thin slices help the potatoes tenderize during baking.
- Drain the cooked ground beef well before adding the seasonings. This keeps the casserole creamy instead of greasy and lets the sauce and cheese flavors shine through.
- Let the casserole rest for 10 to 15 minutes after it comes out of the oven. The sauce thickens as it sits, making it easier to scoop and serve while still staying creamy.
Recipe Variations
- Use a different cheese: Swap the sharp cheddar for Colby Jack, Monterey Jack, mozzarella, pepper jack, or a cheddar blend. Pepper jack is a great choice if you want to add a little heat.
- Add more vegetables: Stir in diced bell peppers, sliced mushrooms, frozen corn, or thawed frozen peas with the ground beef. You can also add a layer of fresh spinach before assembling the casserole.
- Make it with another meat: Try ground turkey, ground chicken, Italian sausage, or ground pork instead of ground beef. Ground sausage adds extra savory flavor, while turkey makes it lighter.
Frequently Asked Questions
Do I need to peel the potatoes? Peeling the russet potatoes is recommended for the creamiest texture, but it is not required. If you prefer to leave the skins on, scrub the potatoes well first and slice them very thinly so they cook through evenly.
How do I know when the casserole is done baking? The casserole is ready when the potatoes are fork-tender and the sauce is hot and bubbling around the edges. Test a potato slice near the center with a fork or a thin knife. If it slides in easily, the potatoes are cooked. The cheese on top should be melted with light golden spots.
How to Store & Reheat
How to store it? Let the Beef Potato Casserole cool slightly, then transfer leftovers to an airtight container or cover the baking dish tightly with plastic wrap or foil. Refrigerate within 2 hours of cooking and enjoy within 3 to 4 days. For faster cooling, divide large portions into shallow containers before refrigerating.
How to reheat it? For individual servings, place a portion on a microwave-safe plate, cover loosely, and heat until hot throughout. For a larger portion, cover the casserole dish with foil and reheat in a 350°F oven until warmed through. Add a small splash of milk if the sauce has thickened too much. No matter which method you use, reheat leftovers to 165°F in the center before serving.
How to freeze it? Freeze leftover casserole in individual portions or in a freezer-safe dish for an easy future meal. Let it cool, wrap it tightly, and label it with the date. It is best enjoyed within 3 to 4 months for the best flavor and texture. Thaw overnight in the refrigerator, then reheat covered in the oven until hot. You can also reheat it from frozen, but it will take longer.
Try these other great dinner ideas!
- Rosemary Garlic Butter Steak Bites
- Chicken Matzo Ball Soup
- Chicken Tortellini Alfredo
- Chili Mac and Cheese
- Sheet Pan Chicken Fajitas
If you’ve tried this hamburger potato casserole recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes.
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Ground Beef Potato Casserole
Ingredients
- 1 pound ground beef, lean
- 2 teaspoons olive oil
- 1 small onion, finely diced
- 1 10.5 ounce can condensed cream of chicken soup
- 3/4 cup whole milk
- 1/2 cup sour cream
- 1 teaspoon worcestershire sauce
- 2 large garlic cloves, minced
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 pounds russet potatoes, 2-3 large potatoes, washed and peeled
- 1 1/2 cups cheddar cheese, shredded
Instructions
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Preheat the oven to 400°F. Line a 9×13-inch baking dish with parchment paper or lightly grease. Set aside.
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Heat a large skillet over medium-high heat. Add in the ground beef. Next to the ground beef pour in the oil. Let heat for a minute then add in the onions.
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While beef is cooking, to a medium bowl, whisk together the cream of chicken soup, milk, sour cream. Once combined mix in the Worcestershire sauce, smoked paprika, and remaining ½ teaspoon salt until smooth. Set aside.
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Cook beef for 8-10 minutes, breaking up the beef, until browned and the onion is soft. Mix together. Add in the minced garlic and cook for one minute. Drain any excess grease if there is any.
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Sprinkle on 1/2 teaspoon salt and black pepper.
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Slice the potatoes very thinly, in ⅛ inch slices. Keeping them thin to ensure they cook through.
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Spread about ⅓ of the potatoes across the bottom of the baking dish. Add about ⅓ of the beef mixture, ⅓ of the soup mixture, and ½ cup of the cheddar cheese. Repeat the layers two more times except the cheese, finishing with the remaining potatoes and sauce.
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Cover the dish tightly with aluminum foil and bake for 55-60 minutes until the potatoes are tender.
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Remove the foil and sprinkle the remaining 1 cup cheddar cheese over the top. Return to the oven uncovered for 15–20 minutes, until the potatoes are tender and the cheese is melted and lightly browned.
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Let the casserole rest for 10–15 minutes before serving. This allows the sauce to thicken slightly while keeping the casserole nice and creamy.
Recipe Notes
- Slice the potatoes very thin and as evenly as possible, about ⅛ inch thick. A mandoline makes this quick, but a sharp knife works well too. Thin slices help the potatoes tenderize during baking.
- Use a different cheese: Swap the sharp cheddar for Colby Jack, Monterey Jack, mozzarella, pepper jack, or a cheddar blend. Pepper jack is a great choice if you want to add a little heat.
- Add more vegetables: Stir in diced bell peppers, sliced mushrooms, frozen corn, or thawed frozen peas with the ground beef. You can also add a layer of fresh spinach before assembling the casserole.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Nutrition Information
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