Cheesy Ground Beef & Potato Casserole (One-Pan Dinner!)

Your New Favorite Dinner is Here: Cheesy Ground Beef & Potato Casserole

Hey there, friend! Isla here from BiteTide. Let’s be real for a second: some nights, you just need a dinner that feels like a warm hug. You know the kind—the one that fills your kitchen with the most incredible, savory aroma, promises minimal cleanup, and has everyone (yes, even the picky eaters) asking for seconds before they’ve even finished their first plate. If you’re nodding your head, then you, my friend, have landed in the right place.

This Cheesy Ground Beef and Potato Casserole is that dinner. It’s the hero of busy weeknights, the savior of empty refrigerators, and the undisputed champion of comfort food. We’re talking tender, thinly sliced potatoes layered with richly seasoned ground beef and onions, all smothered in a simple, creamy sauce and topped with a blanket of golden, bubbling cheddar cheese. The best part? It all comes together in one glorious pan. That’s right—less time scrubbing pots and more time doing your happy dance when you pull this masterpiece out of the oven.

This isn’t just a recipe; it’s your secret weapon for a stress-free, deliciously satisfying meal. So, preheat your oven, grab your favorite baking dish, and let’s make some magic happen.

The Casserole That Built a Fort

This casserole always takes me right back to my grandma’s kitchen. It wasn’t a fancy kitchen by any means—linoleum floors, checkered curtains, and a oven that had seen more birthdays than I had. But it was the heart of our home. One particularly stormy afternoon, when the power flickered and the rain beat a rhythm on the roof, my grandma decided we were building a fort. Not just any fort—a “castle,” constructed from every pillow and blanket we could find, right in the living room.

While my sister and I engineered our textile palace, the smells started drifting in from the kitchen. Onions sizzling, beef browning, and that unmistakable scent of cheese beginning to melt and mingle with everything else. When the fort was complete, Grandma emerged, not with a regal crown, but with two steaming plates of this very casserole. We ate our dinner cross-legged under the blanket roof, the storm raging safely outside, feeling like the most protected, loved kids in the world. That’s the power of a simple, hearty meal—it’s not just food; it’s a feeling. And it’s a feeling I hope this recipe brings to your table, too.

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Gather Your Flavor Crew

Here’s the dream team of ingredients that’s going to make your kitchen smell like a five-star cozy cafe. Don’t stress if you’re missing something—I’ve included my favorite swaps and chef-y insights to make this recipe work for you!

• 1 lb Ground Beef: I typically use an 80/20 blend for the best flavor, but leaner works great too! Chef’s Insight: For a next-level flavor boost, try using a blend of beef and pork.
• 1 Medium Onion, diced: Our aromatic base. Yellow or white onions are perfect here, adding a sweet, savory depth.
• 2 Cloves Garlic, minced: Because is it even a recipe without garlic? Fresh is best, but ½ tsp of garlic powder in a pinch will do the trick.
• 4 Cups Thinly Sliced Potatoes: About 3-4 medium spuds. Pro-Tip: Use a mandoline (carefully!) for uniform, quick-cooking slices. Russets or Yukon Golds are my go-to—they hold their shape but get beautifully tender.
• 1½ Cups Shredded Cheddar Cheese: The glorious, melty crown! Substitution Tip: Feel free to mix it up! A Monterey Jack blend, pepper jack for a kick, or even a smoky gouda would be incredible.
• 1 Cup Milk: This forms the base of our simple sauce. Whole milk will give you the creamiest result, but 2% works perfectly fine.
• 1 Can (10.5 oz) Cream of Mushroom Soup: The “secret” shortcut to a rich, velvety sauce without making a roux. Allergy-Friendly Swap: Use cream of chicken, celery, or a homemade condensed soup substitute.
• 1 tsp Salt, ½ tsp Black Pepper, ½ tsp Paprika, ½ tsp Garlic Powder: Our simple yet mighty seasoning squad. The paprika adds a subtle warmth and beautiful color.
• 1 tbsp Olive Oil or Butter: Just for greasing the pan to prevent any stickage dramas.
• Optional: Chopped Parsley or Green Onions: A sprinkle of fresh green at the end makes it look restaurant-pretty and adds a pop of freshness.

Let’s Build Your Flavor Masterpiece

Okay, team! Time to assemble. I’ll walk you through each step with my favorite little hacks to ensure casserole perfection. You’ve got this!

1. Preheat & Prep: Fire up that oven to 375°F (190°C). Take your 9×13-inch baking dish and give it a light but thorough greasing with your olive oil or butter. Chef’s Hack: I sometimes use the wrapper from a stick of butter to grease my pans—zero waste and super easy!
2. Brown the Beef: Grab a large skillet and set it over medium-high heat. Add your ground beef, diced onion, and minced garlic. Cook it all up, breaking the meat apart with your spoon, until the beef is beautifully browned and the onions are soft and translucent. This is where the flavor foundation is built! Once it’s done, drain off any excess fat. Little Tip: Don’t rush this step! Letting the beef get a little caramelization equals big flavor payoffs later.
3. Whisk the Wonder Sauce: In a medium bowl, combine the cream of mushroom soup, milk, salt, pepper, paprika, and garlic powder. Whisk it all together until it’s smooth and homogenous. It might look a little simple now, but trust me, in the oven, this transforms into a creamy, dreamy sauce that binds everything together.
4. The Layering Party (This is the fun part!): Now, let’s create those beautiful layers. Spread half of your thinly sliced potatoes evenly across the bottom of your prepared baking dish. It’s okay if they overlap a bit! Next, spoon half of the beef and onion mixture over the potatoes. Drizzle half of your creamy sauce over the beef, and then sprinkle on half of the shredded cheddar cheese. Take a moment to admire your work. Then, repeat the entire process: remaining potatoes, remaining beef, remaining sauce. Hold the last half of the cheese for now! We’re saving it for the grand finale.
5. Bake to Bubbly Perfection: Once your layers are assembled, tightly cover the entire dish with aluminum foil. This is crucial—it creates a steamy environment that cooks the potatoes through without drying anything out. Pop it in the oven and bake for 45 minutes.
6. The Golden Crown: After 45 minutes, carefully remove the dish from the oven (steam is hot!) and take off the foil. It will look good, but we’re not done yet! Sprinkle the remaining cheese over the top. Return the dish to the oven, uncovered, for another 15-20 minutes. You’re waiting for that gorgeous, golden-brown cheese on top and for the potatoes to be completely tender when pierced with a fork.
7. The Most Important Step: Rest! I know, I know. It’s tempting to dive right in. But let the casserole rest on the stovetop for 5-10 minutes after pulling it out. This allows the sauce to thicken up slightly and makes serving so much easier. Garnish with your fresh parsley or green onions, and get ready to serve up some serious joy.

How to Serve It Up

This casserole is a hearty meal all on its own, but I love rounding out the plate with something fresh and green to balance the richness. A simple, crisp side salad with a tangy vinaigrette is my absolute go-to. It cuts through the cheesiness perfectly. For a real comfort food extravaganza, a side of buttery garlic bread or fluffy dinner rolls is non-negotiable for mopping up every last bit of sauce. Serve it right from the baking dish at the table for that family-style, “dig in!” vibe.

Ride Your Own Flavor Wave: Recipe Variations

This recipe is a fantastic canvas for your creativity! Here are a few of my favorite ways to mix it up:

• Tex-Mex Fiesta: Swap the seasonings for 1 tbsp of taco seasoning. Stir in a can of drained black beans and a cup of frozen corn with the beef. Use a blend of cheddar and Monterey Jack cheese.
• Veggie-Packed Power: Sneak in extra nutrients by adding a layer of sautéed spinach, chopped broccoli, or bell peppers with the potatoes.
• Breakfast-for-Dinner Style: Use breakfast sausage instead of beef, and add a layer of frozen hash browns for extra crunch. You could even whisk 4-5 eggs with the milk and soup mixture for a quiche-like feel.
• “Shepherd’s Pie” Twist: Swap the sliced potatoes for a layer of defrosted frozen tater tots on top for the final 15 minutes of baking. Kid-approved every time!

Isla’s Chef Notes & Kitchen Confessions

This recipe has been a part of my life for so long, it’s practically evolved with me. I remember one time, in my first apartment, I was so determined to make this for a date that I accidentally used cinnamon instead of paprika. Let’s just say it was… memorable. (We ordered pizza, and he’s now my husband, so it all worked out!). The moral of the story? Double-check your spice jars!

Over the years, I’ve learned that the key is truly in the potato slices. If they’re too thick, they won’t cook through in time. If you don’t have a mandoline, just take your time with a sharp knife and aim for 1/8-inch slices. Also, don’t be afraid of the salt! Potatoes need a good amount of seasoning to really shine. This casserole is also a fantastic make-ahead meal. You can assemble it completely, cover it, and refrigerate it overnight. Just add about 10-15 extra minutes to the baking time if you’re putting it in the oven cold.

Your Questions, Answered!

I’ve gotten a lot of questions about this casserole over the years! Here are the answers to the most common ones.

Q: My potatoes are still a little firm. What happened?
A: Ah, the potato dilemma! This usually happens if the slices were a bit too thick or the oven runs cool. No worries! Just cover it back up with foil and pop it back in the oven for another 10-15 minutes, checking every 5. For next time, make sure your slices are nice and thin, and consider using an oven thermometer to check your oven’s accuracy.

Q: Can I make this ahead of time?
A: Absolutely! This is a meal prep superstar. Assemble the entire casserole, cover it tightly with plastic wrap and then foil, and refrigerate for up to 24 hours. When you’re ready to bake, remove the plastic wrap, re-cover with the foil, and bake. You’ll likely need to add an extra 10-20 minutes to the baking time since it’s starting from cold.

Q: What’s the best way to reheat leftovers?
A> To keep it from drying out, I highly against the microwave for this one. Reheat individual portions in the oven at 350°F (175°C) for 15-20 minutes, or until warmed through. You can also reheat the whole dish, covered with foil, for about 20-30 minutes. Adding a tiny splash of milk before reheating can help revive the sauce.

Q: Can I use a different meat?
A> Of course! Ground turkey, chicken, or even a plant-based ground meat alternative would work beautifully. Just adjust your cooking time accordingly if needed, and make sure to season well.

Nutritional Information (Approximate)

Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes | Serves: 6-8

Per Serving (based on 8 servings): Calories: ~400 | Protein: 22g | Carbohydrates: 25g | Fat: 24g

Note: Nutritional information is an estimate and can vary based on the specific ingredients you use.

This Cheesy Ground Beef & Potato Casserole is everything you want in a cozy, satisfying meal — rich, creamy, and packed with homestyle flavor. With its golden, cheesy topping and melt-in-your-mouth layers, it’s a guaranteed crowd-pleaser that makes weeknight dinners effortless. One pan, zero stress, and pure comfort in every bite!