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Cheesy Ground Beef and Potato Casserole

A close-up of a hearty slice of cheesy ground beef and potato casserole with melted cheddar topping.

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Make this simple, budget-friendly ground beef and potato casserole for an easy weeknight dinner. It layers seasoned beef, tender potatoes, and melted cheese for a comforting meal.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 (10.5 ounce) can condensed cream of mushroom soup (or homemade sauce)
  • 1/2 cup milk
  • 2 cups cooked, sliced potatoes (about 2 medium potatoes)
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×9 inch baking dish.
  2. Brown the ground beef and chopped onion in a skillet over medium heat. Drain off any excess grease.
  3. Stir in the salt, pepper, and garlic powder into the beef mixture.
  4. In a separate bowl, whisk together the condensed soup and milk until smooth.
  5. Spread half of the cooked potato slices in the bottom of the prepared baking dish.
  6. Spoon half of the seasoned ground beef mixture over the potatoes.
  7. Pour half of the soup mixture evenly over the beef layer.
  8. Repeat the layers: remaining potatoes, remaining beef, and remaining soup mixture.
  9. Sprinkle the shredded cheddar cheese evenly over the top layer.
  10. Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
  11. Let the casserole rest for 5 minutes before serving.

Notes

  • For a from-scratch sauce instead of condensed soup, mix 1 tablespoon of butter, 1 tablespoon of flour, 1 cup of beef broth, and 1/4 cup of heavy cream. Cook until thickened before mixing with milk.
  • You can prepare this casserole the day before and keep it covered in the refrigerator. Add 10 minutes to the baking time if cooking straight from the fridge.
  • For added flavor, mix 1/2 cup of frozen peas and carrots in with the beef mixture before layering.

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