Ground Beef Potato Casserole

Above view of a plateful of ground beef casserole and a side salad. The casserole dish, a fork, and a white striped towel surround the plate.

This Beef Potato Casserole is super-cheesy, hearty, and so easy to make. It has layers of seasoned ground beef, thin-sliced potatoes, creamy sauce, and lots of sharp cheddar cheese. Everything bakes together in one dish until the potatoes are tender and the cheese is golden and melty. It’s a simple family dinner, perfect for busy weeknights, lazy weekends, or whenever you need a warm, filling meal.

Prep Time20

Cook Time1 30

Resting Time10

Total Time2

Course: Main Course

Cuisine: American

Servings:

Calories: 503kcal

Author: Tristin - Home Cooked Harvest

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

Preheat the oven to 400°F. Line a 9x13-inch baking dish with parchment paper or lightly grease. Set aside.
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.
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.
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.
Sprinkle on 1/2 teaspoon salt and black pepper.
Slice the potatoes very thinly, in ⅛ inch slices. Keeping them thin to ensure they cook through.
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.
Cover the dish tightly with aluminum foil and bake for 55-60 minutes until the potatoes are tender.
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.
Let the casserole rest for 10–15 minutes before serving. This allows the sauce to thicken slightly while keeping the casserole nice and creamy.

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