I have a soft spot for comforting, stick-to-your-ribs dinners—and this Cheesy Ground Beef and Potato Casserole is one I come back to again and again. It’s a one-dish wonder that reminds me of cozy weeknights growing up, when the smell of bubbling cheese and seasoned beef would drift through the house, pulling everyone to the table. I love how it combines everyday ingredients—ground beef, potatoes, and cheese—into something that feels both hearty and satisfying, but still simple enough to whip up without a fuss.

What really makes this casserole shine is the way the flavors build. The savory beef, the creamy, cheesy layers, and the tender, golden potatoes all melt into each other as they bake. It’s the kind of meal that makes everyone go back for seconds—and maybe thirds. Whether you’re feeding a hungry family or just want leftovers that actually reheat well, this one absolutely earns a spot in your regular dinner rotation.

Why You’ll Love This Cheesy Ground Beef and Potato Casserole

This casserole is the ultimate weeknight dinner hero: budget-friendly, easy to prep, and loved by picky eaters and foodies alike. The layering of creamy cheese, seasoned beef, and soft potatoes gives you a balanced bite every time. It’s also versatile—you can easily tweak the ingredients to fit your pantry or dietary preferences. Whether you’re craving comfort food or need a filling make-ahead meal, this one’s got you covered.

What Kind of Potatoes Work Best in a Cheesy Ground Beef and Potato Casserole?

I’ve tested this recipe with a few types of potatoes, and Yukon Golds consistently come out on top. They hold their shape well during baking, have a naturally buttery texture, and don’t turn mushy. Russet potatoes are another good option if you’re looking for something starchier and fluffier. Just make sure to slice them evenly so they cook at the same rate. I’d steer clear of red potatoes for this one—they tend to be too waxy and firm, even after baking.

Options for Substitutions

This casserole is forgiving and flexible, which is part of its charm. Here are some easy swaps you can make:

Ground beef → Try ground turkey or ground chicken for a leaner option. Ground sausage also adds a spicy twist.

Cheddar cheese → You can mix things up with Monterey Jack, mozzarella, or even pepper jack if you want a little heat.
Cream sauce → If you’re not using cream of mushroom or cheddar soup, a simple béchamel (butter, flour, milk, cheese) works great as a homemade base.
Potatoes → Sweet potatoes can be a delicious alternative and add a slight sweetness to the dish.

Add-ins → Toss in some cooked spinach, sautéed mushrooms, or corn kernels to give it more texture and flavor.

Don’t be afraid to experiment—this casserole is all about what works best for you and your kitchen.

Ingredients for This Cheesy Ground Beef and Potato Casserole

Ground Beef
This is the heart of the dish, providing savory flavor and protein. Use 80/20 for the best balance of flavor and juiciness.

Potatoes (Yukon Gold or Russet)
Thinly sliced potatoes create the comforting, tender layers in the casserole. Their starch helps the dish hold together while baking.
Cheddar Cheese
It melts into gooey, golden goodness, binding the layers and adding a rich, creamy bite. A sharp cheddar adds more depth.
Onion
Sautéed with the beef, onion builds a flavorful base and adds a touch of sweetness to balance the richness.

Garlic
A couple of cloves go a long way in boosting the flavor of the beef mixture.
Cream of Cheddar Soup (or Mushroom/Cream Sauce Substitute)
This adds creaminess and helps hold everything together as it bakes.
Milk
Loosens the soup base to make it pourable and creamy throughout the layers.

Salt & Black Pepper
Essential seasonings to enhance all the ingredients. Season in layers for the best result.
Paprika (Optional)
Adds a mild kick and helps the top layer brown beautifully.
Parsley or Chives (Optional for Garnish)
A sprinkle of fresh herbs at the end brightens up the rich, cheesy dish.

Step 1: Prep the Ingredients

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. Wash and thinly slice your potatoes—about ⅛-inch thick works best. Dice the onion and mince the garlic. Grate your cheddar cheese if you’re using a block (which I highly recommend for the best melt).

Step 2: Cook the Ground Beef

In a large skillet over medium heat, cook the ground beef with the diced onion and minced garlic. Break up the meat with a wooden spoon and sauté until browned and fully cooked. Season with salt, pepper, and paprika if using. Drain excess fat if needed.

Step 3: Make the Cheese Sauce Layer

In a bowl, mix the cream of cheddar soup (or chosen alternative) with the milk. Stir until smooth and combined. This will be your creamy binder for the layers.

Step 4: Assemble the Casserole

Start with a layer of sliced potatoes on the bottom of the baking dish. Spread half of the cooked ground beef mixture over the potatoes. Pour a portion of the cheese sauce over the beef, followed by a sprinkle of shredded cheddar. Repeat the layers once more, finishing with a generous layer of cheese on top.

Step 5: Bake the Casserole

Cover the dish tightly with foil and bake for 45 minutes. Then remove the foil and continue baking for another 20–25 minutes, or until the top is bubbly and golden brown and the potatoes are fork-tender.

Step 6: Rest and Garnish

Let the casserole rest for 10 minutes after removing it from the oven. This allows the layers to settle and makes it easier to slice. Garnish with fresh parsley or chives if desired, and serve hot.

How Long to Cook the Cheesy Ground Beef and Potato Casserole

Total bake time is typically around 65 to 70 minutes. Start by covering the casserole with foil and baking at 375°F (190°C) for 45 minutes to let the potatoes soften. Then, remove the foil and bake for an additional 20 to 25 minutes until the top is golden, the cheese is melted and bubbly, and a knife slides easily through the potatoes.

If your potato slices are a bit thicker, you may need to tack on an extra 5–10 minutes. Always test with a fork or knife in the center to be sure they’re tender.

Tips for Perfect Cheesy Ground Beef and Potato Casserole

Slice Potatoes Evenly: Use a mandoline if you have one. Thin, uniform slices (about ⅛ inch) cook more evenly and give you better texture.

Grate Your Own Cheese: Pre-shredded cheese has anti-caking agents that prevent smooth melting. Freshly grated cheese will melt creamier and taste better.
Season in Layers: Lightly salt and pepper the potatoes as you layer to ensure every bite is flavorful, not just the meat.
Don’t Skip the Resting Time: Letting the casserole sit for 10 minutes after baking helps it firm up and slice cleanly.

Make Ahead Option: You can assemble the casserole earlier in the day, cover, refrigerate, and bake when ready. Just add about 10 extra minutes to the covered bake time if it goes straight from fridge to oven.

Watch Out for These Mistakes While Cooking

Even the most forgiving casseroles can go wrong without a few key precautions. Here’s what to avoid:

Slicing Potatoes Too Thick: Thick slices take much longer to cook, which can leave you with underdone potatoes and overcooked beef. Stick to thin, even slices—about ⅛ inch.

Skipping the Drain on Ground Beef: Leaving too much grease in the meat mixture will make your casserole oily. Always drain excess fat after browning.
Not Covering with Foil Initially: If you skip this step, the top will brown too quickly while the potatoes stay hard. The foil traps steam to cook the potatoes properly.
Overloading the Cheese Sauce: Too much liquid or cheese sauce can make the casserole soggy. Stick to the recommended ratio for best texture.

Forgetting to Let It Rest: Cutting into the casserole right out of the oven causes it to fall apart. Give it at least 10 minutes to set.

What to Serve With Cheesy Ground Beef and Potato Casserole?

This casserole is hearty enough to be a full meal, but pairing it with something fresh or light can really balance the plate. Here are some great companions:

Simple Green Salad

A crisp side salad with vinaigrette adds freshness and crunch to contrast the creamy casserole.

Steamed Broccoli

Mild, steamed broccoli is the perfect green veggie that doesn’t overpower the dish.

Garlic Green Beans

Toss sautéed green beans with garlic and a little lemon zest for a bright, simple side.

Roasted Carrots

Sweet and slightly caramelized roasted carrots add color and a bit of natural sweetness.

Buttered Peas

Quick to make and comforting, peas bring just the right touch of green to the plate.

Dinner Rolls or Breadsticks

Soft bread is perfect for soaking up any cheesy sauce that slips onto the plate.

Cucumber and Tomato Salad

This light, tangy salad balances out the richness of the casserole beautifully.

Pickles or Pickled Veggies

A sharp, acidic bite is surprisingly great with all that melted cheese and savory meat.

Storage Instructions

Leftovers of this Cheesy Ground Beef and Potato Casserole store beautifully, which makes it a great option for meal prep or next-day lunches.

Refrigerator: Allow the casserole to cool completely, then store it in an airtight container or cover the baking dish with foil or plastic wrap. It will keep well in the fridge for up to 4 days.

Freezer: You can freeze this casserole either baked or unbaked. Wrap tightly with plastic wrap and foil, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake (or reheat) until hot and bubbly.
Reheating: For best results, reheat in a 350°F (175°C) oven covered with foil for 20–25 minutes, or until heated through. You can also microwave individual portions, but the texture is best when reheated in the oven.

Estimated Nutrition

Here’s a general estimate per serving (based on 8 servings total):

Calories: ~420
Protein: 25g
Carbohydrates: 28g

Fat: 23g
Saturated Fat: 11g
Cholesterol: 75mg

Sodium: 650mg
Fiber: 2g
Sugar: 3g

These values may vary depending on your specific ingredients (like cheese type or soup brand), so be sure to recalculate if you make substitutions.

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes! You can fully assemble the casserole, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. Add 10–15 minutes to the baking time if you’re cooking it straight from the fridge.

Can I use frozen potatoes or hash browns instead of fresh potatoes?

You can substitute thinly sliced frozen potatoes or even shredded hash browns, but let them thaw and pat them dry to avoid excess moisture.

What’s the best way to slice potatoes evenly?

A mandoline slicer is your best bet for consistent, thin slices. Otherwise, use a sharp knife and take your time for uniform thickness—this ensures even cooking.

Can I use a different kind of meat?

Absolutely. Ground turkey, chicken, or sausage all work well. Just keep an eye on fat content—lean meats may need a touch of oil or extra seasoning to keep them flavorful.

Is it okay to skip the soup and use a homemade sauce?

Yes! You can make a quick béchamel sauce with butter, flour, milk, and shredded cheese for a delicious homemade alternative.

Can I add vegetables to the casserole?

Definitely. Cooked spinach, peas, mushrooms, or corn are great additions. Just make sure to cook off any extra moisture before layering.

How do I know when it’s done baking?

The casserole is ready when the top is golden brown, the cheese is bubbly, and a knife easily slides through the potatoes in the center.

Can I double the recipe?

Yes, you can double it for a crowd—just use a larger (or two) baking dish(es). Baking time may increase by 10–15 minutes depending on thickness, so check for doneness in the center.

Conclusion

This Cheesy Ground Beef and Potato Casserole is everything you want in a comforting, no-fuss dinner: creamy, hearty, and packed with flavor. It’s perfect for busy weeknights, family gatherings, or make-ahead meal prep. With its warm layers of seasoned beef, tender potatoes, and golden melted cheese, it’s the kind of dish that brings everyone to the table with a smile. Whether you’re serving it with a side salad or enjoying it on its own, one thing’s for sure—it’ll be on repeat in your kitchen.