Cheesy Ground Beef and Potato Casserole is a hearty, comforting dish that brings together tender ground beef, soft potatoes, and plenty of melty cheese all baked into one warm, filling meal. The combination of gooey cheese and savory beef makes every bite satisfying, and the potatoes soak up all those delicious flavors perfectly.
I love making this casserole when I want something simple but still super tasty. It’s one of those meals you can whip up with just a few basic ingredients, yet it feels like a special treat. I like to sprinkle a little extra cheese on top toward the end so it gets wonderfully golden and bubbly—this little step always wins big praise from family and friends.
This casserole is great for busy weeknights because you can make it ahead and just pop it in the oven when you’re ready. I often serve it with a fresh green salad or some steamed veggies to keep things balanced. It’s also one of those dishes that tastes even better the next day, so leftovers are a happy bonus in my house!
Key Ingredients & Substitutions
Ground Beef: I like using 80/20 beef for a good mix of flavor and juiciness. If you want a leaner option, try ground turkey or chicken—they work well too but can be less rich.
Potatoes: Thin slices help them cook evenly and soak up all the cheese and juices. Yukon Gold or red potatoes are great choices; they hold shape well. Russets work fine too but can be a bit fluffier.
Cheese: Sharp cheddar is my go-to for that classic cheesy taste. You can mix it with mozzarella for extra stretchiness or use a Colby Jack blend. For dairy-free, a vegan cheese substitute can work, though the melt might differ.
Milk and Butter: These add creaminess and help keep the potatoes tender. Whole milk or 2% works best, but you can try plant-based milks like oat or almond for a dairy-free version. Butter gives flavor, but olive oil is a fine swap if needed.
How Can I Get the Potatoes Tender Without Overcooking the Cheese?
The potatoes need to be soft enough but also not overly mushy, and the cheese should be bubbly and nicely browned. Here’s how I make that happen:
- Slice potatoes thin: This helps them cook through in the baking time.
- Use foil to cover: Trapping steam keeps the potatoes moist and cooks them evenly.
- Bake covered first: Start with 45 minutes covered, then remove foil to let cheese brown and bubble.
- Check tenderness: Pierce potatoes with a fork near the end; if it goes through easily, they’re done.
- Let it rest: After baking, letting the casserole sit 5 minutes helps it set and finish cooking gently.
Patience with layering and baking times really pays off to get creamy, tender potatoes paired with perfectly melted cheesy beef topping.
Equipment You’ll Need
- 9×9 inch baking dish – I recommend this size because it fits the layers nicely and cooks evenly.
- Large skillet – perfect for browning the beef and sautéing onions and garlic; it makes cooking the filling easy.
- Chef’s knife and cutting board – for slicing potatoes and chopping green onions, making prep quick and safe.
- Measuring cups and spoons – helpful to measure ingredients accurately, like milk and spices.
- Aluminum foil – to cover the casserole during baking and lock in moisture for tender potatoes.
Flavor Variations & Add-Ins
- Swap ground beef for cooked sausage or turkey for different flavors or leaner options.
- Mix in diced bell peppers or mushrooms with the beef for extra veggies and texture.
- Use a blend of cheeses like Monterey Jack or Pepper Jack for a spicy twist or extra gooeyness.
- Add a pinch of cumin or chili powder to spice things up, great for those who like a little heat.
Cheesy Ground Beef And Potato Casserole
Ingredients You’ll Need:
- 1 lb ground beef
- 4 cups thinly sliced potatoes (about 4 medium potatoes)
- 1 small onion, diced (optional)
- 1 cup shredded cheddar cheese (plus extra for topping)
- 2 cloves garlic, minced
- 1/2 cup milk
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 2 green onions, chopped (for garnish)
- Cooking spray or oil for greasing the baking dish
How Much Time Will You Need?
Prepare to spend about 15 minutes prepping the ingredients and another hour baking the casserole. The potatoes need time to cook tender and the cheese to melt golden and bubbly. A little resting time after baking lets the flavors meld perfectly before serving.
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 375°F (190°C). Grease your baking dish with cooking spray or butter so the casserole doesn’t stick.
2. Cook the Beef Mixture:
In a skillet over medium heat, melt the butter. Add diced onions and garlic if you like, and sauté until they’re soft and smell wonderful, about 2 to 3 minutes. Next, add the ground beef and cook, breaking it up with a spoon, until it’s browned and cooked through. Drain excess fat. Season with salt, pepper, and paprika, then remove from heat.
3. Layer Your Casserole:
Spread half of the thin potato slices evenly in the bottom of the baking dish. Add half the cooked beef on top, followed by half of the shredded cheddar cheese. Repeat the layers one more time, finishing with cheese on top.
4. Add Milk and Bake:
Pour the milk evenly over the whole casserole. Cover with aluminum foil tightly to keep steam in. Bake for 45 minutes to make sure the potatoes cook through.
5. Melt the Cheese and Finish Baking:
Remove the foil and bake uncovered for 15 more minutes. This lets the cheese get bubbly and golden and ensures the potatoes are soft when you test them with a fork.
6. Rest and Serve:
Let the casserole rest for 5 minutes after baking. This helps it set nicely. Before serving, sprinkle chopped green onions on top for a fresh touch and extra flavor. Enjoy your warm, cheesy casserole!
Equipment You’ll Need
- 9×9 inch baking dish
- Large skillet for cooking the beef
- Chef’s knife and cutting board for slicing potatoes and chopping onions
- Measuring cups and spoons
- Aluminum foil for covering the dish while baking
Flavor Variations & Add-Ins
- Try ground turkey or sausage instead of ground beef for a different taste.
- Add diced bell peppers or mushrooms with the beef for extra vegetables.
- Use a mix of cheddar and mozzarella cheese for a gooier texture.
- Spice it up with a pinch of cumin or chili powder for added warmth.
Can I use frozen ground beef for this casserole?
Yes, you can! Just be sure to thaw the ground beef completely in the fridge overnight before cooking. This helps it brown evenly and prevents extra moisture in the casserole.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of milk if it seems dry.
Can I prepare this casserole ahead of time?
Absolutely! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Increase baking time by about 10 minutes if baking directly from the fridge.
What can I serve with this casserole?
This dish pairs nicely with a fresh green salad, steamed vegetables, or crusty bread to balance the richness of the cheese and beef.
