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Cheesy Ground Beef & Potato Casserole

Cheesy ground beef and potato casserole in a rustic baking dish.
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Cheesy Ground Beef & Potato Casserole is the kind of meal that feels like a warm hug from your kitchen—simple ingredients layered into something cozy, satisfying, and perfect for busy weeknights or casual family gatherings. The flavors actually deepen overnight, making it a fantastic make-ahead option for lunches and dinners all week.

Ingredients

Scale

For the Casserole Base:

  • 1 ½ pounds lean ground beef
  • 1 large yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste

For the Potatoes and Sauce:

  • 2 pounds russet potatoes, peeled and thinly sliced (about ⅛-inch thick)
  • 1 (10.5-ounce) can condensed cream of mushroom soup
  • 1 cup beef broth
  • ½ cup sour cream
  • 1 tablespoon Worcestershire sauce

For the Cheese Topping:

  • 2 cups shredded sharp cheddar cheese, divided
  • ½ cup shredded Monterey Jack cheese
  • Fresh chopped parsley, for garnish (optional)

Instructions

  1. Prepare the Potatoes: Peel your russet potatoes and slice them uniformly about ⅛-inch thick. A mandoline slicer makes this quick and ensures even cooking, but a sharp knife works just fine. Place the sliced potatoes in a bowl of cold water to prevent browning while you prepare the other components.
  2. Brown the Ground Beef and Aromatics: Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, cook the ground beef and diced onion together, breaking up the meat with a spoon, until the beef is no longer pink and the onion is soft. Drain off any excess grease. Add the minced garlic, paprika, thyme, salt, and pepper, and cook for one more minute until fragrant.
  3. Create the Creamy Sauce: In a medium bowl, whisk together the cream of mushroom soup, beef broth, sour cream, and Worcestershire sauce until smooth and well-combined. This simple mixture is the magic that creates the luxurious, creamy sauce for your casserole.
  4. Assemble the Layers: Grease a 9×13 inch baking dish. Drain the potato slices and pat them dry with a clean kitchen towel—this step is crucial for a non-watery sauce. Spread half of the sliced potatoes in an even layer on the bottom of the dish. Top with the entire cooked ground beef mixture. Sprinkle 1 cup of the shredded cheddar cheese over the beef. Arrange the remaining potato slices over the cheese. Pour the creamy sauce evenly over the entire casserole, gently shaking the dish to help it settle.
  5. Top and Bake: In a small bowl, toss together the remaining 1 cup of cheddar cheese and the Monterey Jack cheese. Sprinkle this cheesy blend evenly over the top. Cover the dish tightly with foil and bake for 40 minutes. Then remove the foil and bake for another 15–20 minutes, or until the potatoes are tender when pierced with a fork and the top is beautifully golden and bubbly. Let it rest for 5–10 minutes before serving so the sauce can thicken and the layers set.

Notes

Smart Swaps:

  • Ground Beef: Swap in ground turkey or a plant-based crumble if you like.
  • Potatoes: A 28-ounce bag of thawed frozen shredded hash browns is a great shortcut—no peeling or slicing.
  • Cream of Soup: Use cream of chicken, celery, or a homemade white sauce for a no-canned-soup version.
  • Sour Cream: Plain Greek yogurt works beautifully and adds extra protein.

Healthier Ideas:

  • Use leaner ground beef (93%), ground turkey, or chicken.
  • Use reduced-fat cheese and swap sour cream for non-fat Greek yogurt.
  • Make a lighter homemade sauce with milk, a simple roux, and broth instead of condensed soup.

Common Mistakes to Avoid:

  • Not drying the potatoes after soaking—they’ll make the sauce watery.
  • Slicing potatoes too thick; aim for about ⅛-inch for tender layers.
  • Under-seasoning the beef layer; it’s the main flavor base, so be generous with salt and pepper.
  • Skipping the rest time; letting the casserole stand 5–10 minutes helps it set for cleaner slices.

Storage:

  • Refrigerate cooled leftovers in an airtight container for up to 4 days.
  • Freeze cooled portions for up to 3 months; thaw overnight in the fridge, then reheat in a 350°F (175°C) oven until hot.

Nutrition

Find it online: https://harmonymeal.com/cheesy-ground-beef-potato-casserole/