There’s nothing quite like a hearty, comforting casserole to bring the family together at the dinner table. This cheesy ground beef and potato casserole is a simple yet satisfying dish that layers tender potatoes, savory ground beef, and a creamy, cheesy sauce. Whether you need an easy weeknight dinner or a cozy meal for colder days, this recipe is sure to hit the spot. Plus, it’s made with pantry-friendly ingredients, so you likely have everything you need on hand.
Why You Will Love Making This Recipe
- Simple Ingredients: You probably already have everything in your kitchen—no fancy ingredients needed!
- Family-Friendly: This casserole is a crowd-pleaser, loved by both kids and adults.
- Creamy & Cheesy Goodness: The combination of cream of chicken soup, evaporated milk, and cheddar cheese creates a rich, creamy texture.
- Budget-Friendly: Made with affordable ingredients like ground beef and potatoes, this dish is easy on the wallet.
- Make-Ahead Friendly: You can prep the ingredients ahead of time and bake when you’re ready.
- Customizable: Swap ingredients to suit your taste—try using different cheeses, proteins, or soups for variation.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- Garlic powder and onion powder, to taste
- 2 medium potatoes, sliced thin (russet or Yukon gold)
- 10.5 ounces (1 can) cream of chicken soup
- 1 cup evaporated milk
- 1 cup shredded cheddar cheese
Equipment Used
- Large skillet
- 13×9-inch baking dish
- Mixing bowl
- Knife or mandoline slicer
- Aluminum foil
Directions & Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). Grease a 13×9-inch baking dish.
- Cook the Beef Mixture: In a skillet over medium heat, cook the ground beef and chopped onion until the meat is browned and onions are soft (about 5 minutes). Add the minced garlic and cook for 30 more seconds. Season with salt, black pepper, garlic powder, and onion powder.
- Prepare the Potatoes: Thinly slice the potatoes using a sharp knife or mandoline slicer for even cooking.
- Assemble the Casserole:
- Layer half of the sliced potatoes in the baking dish. Season with salt, black pepper, garlic powder, and onion powder.
- Spread the cooked beef mixture evenly over the potatoes.
- In a mixing bowl, whisk together the cream of chicken soup and evaporated milk. Pour half of this mixture over the beef.
- Add the remaining potato slices on top. Season again with salt and pepper.
- Pour the remaining soup mixture over the top, making sure all potatoes are covered.
- Bake: Cover the casserole dish with aluminum foil and bake for 45 minutes.
- Add Cheese & Finish Baking: Remove the foil, sprinkle shredded cheddar cheese over the top, and bake uncovered for another 10 minutes until the cheese is melted and bubbly.
- Rest & Serve: Let the casserole sit for a few minutes before serving. Enjoy!
Nutritional Information
- Calories: ~350-400 kcal
- Protein: ~20g
- Carbohydrates: ~25g
- Fat: ~22g
- Fiber: ~3g
- Calcium: ~15% DV
Prep Time and Cook Time
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
Variations
- Swap the Soup: Use cream of mushroom soup instead of cream of chicken for a different flavor.
- Add More Veggies: Toss in some bell peppers, mushrooms, or spinach for extra nutrition.
- Try a Different Cheese: Use mozzarella, Colby Jack, or pepper jack for a unique twist.
- Use a Different Protein: Try ground turkey or sausage instead of ground beef.
- Make It Spicy: Add red pepper flakes or diced jalapeños for a kick.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes! Assemble the casserole, cover it with foil, and refrigerate for up to 24 hours before baking. You may need to add an extra 5-10 minutes to the baking time.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.
Can I freeze this casserole?
Yes! Assemble the casserole but do not bake it. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the fridge overnight before baking.
Pro Tips By Elisa
- Slice Evenly: Use a mandoline slicer for even, thin potato slices to ensure they cook evenly.
- Check for Doneness: Pierce potatoes with a fork to make sure they are tender before removing from the oven.
- Use Freshly Grated Cheese: Pre-packaged shredded cheese contains anti-caking agents that prevent smooth melting. Freshly grated cheese melts better.
- Let It Rest: Allow the casserole to sit for 5-10 minutes after baking to help the layers set.
Serving Suggestions
- Serve with a side of steamed vegetables like green beans or broccoli for a balanced meal.
- Pair with a simple side salad with a light vinaigrette.
- Add a slice of buttery garlic bread for an extra comforting touch.
Cheesy Ground Beef and Potato Casserole
This cheesy ground beef and potato casserole is an easy, comforting dinner! Made with simple ingredients, it's creamy, hearty, and delicious.
Equipment
- Large skillet
- 13x9-inch baking dish
- Mixing bowl
- Knife or mandoline slicer
- Aluminum foil
Ingredients
- 1 pound ground beef
- 1 onion chopped
- 3 cloves garlic minced
- Garlic powder and onion powder to taste
- 2 medium potatoes sliced thin (russet or Yukon gold)
- 10.5 ounces 1 can cream of chicken soup
- 1 cup evaporated milk
- 1 cup shredded cheddar cheese
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). Grease a 13x9-inch baking dish.
- Cook the Beef Mixture: In a skillet over medium heat, cook the ground beef and chopped onion until the meat is browned and onions are soft (about 5 minutes). Add the minced garlic and cook for 30 more seconds. Season with salt, black pepper, garlic powder, and onion powder.
- Prepare the Potatoes: Thinly slice the potatoes using a sharp knife or mandoline slicer for even cooking.
- Assemble the Casserole:
- Layer half of the sliced potatoes in the baking dish. Season with salt, black pepper, garlic powder, and onion powder.
- Spread the cooked beef mixture evenly over the potatoes.
- In a mixing bowl, whisk together the cream of chicken soup and evaporated milk. Pour half of this mixture over the beef.
- Add the remaining potato slices on top. Season again with salt and pepper.
- Pour the remaining soup mixture over the top, making sure all potatoes are covered.
- Bake: Cover the casserole dish with aluminum foil and bake for 45 minutes.
- Add Cheese & Finish Baking: Remove the foil, sprinkle shredded cheddar cheese over the top, and bake uncovered for another 10 minutes until the cheese is melted and bubbly.
- Rest & Serve: Let the casserole sit for a few minutes before serving. Enjoy!
Notes
Slice Evenly: Use a mandoline slicer for even, thin potato slices to ensure they cook evenly.
Check for Doneness: Pierce potatoes with a fork to make sure they are tender before removing from the oven.
Use Freshly Grated Cheese: Pre-packaged shredded cheese contains anti-caking agents that prevent smooth melting. Freshly grated cheese melts better.
Let It Rest: Allow the casserole to sit for 5-10 minutes after baking to help the layers set.