Cheesy Ground Beef and Potato Casserole is a hearty, comforting dish that brings together tender ground beef, soft potatoes, and plenty of gooey cheese. It’s a perfect combination of rich flavors and satisfying textures that make it a favorite for family dinners or lazy weekends. The melted cheese on top adds just the right touch of golden, bubbly goodness that makes it so inviting.
I love making this casserole when I want something that feels like a warm hug on a plate. It’s one of those recipes I turn to when I want to feed a crowd or just enjoy some simple, homey food. What’s great is how easy it is to put together—everything goes into one baking dish, and you can even prep it ahead of time. I usually like to add a bit of onion and some seasoning to the beef to give it extra flavor, and then I layer everything with the potatoes and cheese to make sure each bite has a bit of everything.
My favorite way to serve this casserole is straight from the oven, with a side of steamed green veggies or a fresh salad to balance out the richness. When I was growing up, this dish was always a hit at family gatherings because it’s filling and tastes like a special treat, even though it’s so simple. If you want a meal that feels like home and takes the stress out of cooking, this casserole is exactly what you need.
Key Ingredients & Substitutions
Ground Beef: This is the star of the dish, giving it meaty flavor and heartiness. If you want a leaner option, try ground turkey or chicken.
Potatoes: I like using Yukon Gold for their creamy texture, but russets or red potatoes work well too. Just cut them into even pieces so they cook evenly.
Cheese: Cheddar is classic here for its sharpness and meltability. You can mix in mozzarella for extra stretch or use pepper jack to add some spice.
Sour Cream: This adds creaminess and tang. If you don’t have sour cream, plain Greek yogurt works as a good swap.
Milk & Flour: These make the creamy sauce. For a dairy-free version, use almond milk and a gluten-free flour or cornstarch to thicken.
How Do You Get the Creamy Cheese Sauce Just Right?
Making the cheese sauce (or roux-based sauce) is key to a smooth, creamy casserole. Here’s how:
- Melt the butter gently; too hot and it can brown or burn.
- Add flour and stir for about a minute to cook out the raw taste.
- Slowly whisk in milk in small amounts to avoid lumps.
- Keep stirring as it thickens—it should be smooth and coat the back of your spoon.
- Once off the heat, stir in sour cream and cheese to keep the sauce rich and smooth without it becoming grainy.
Take your time with this step and your casserole will be creamy and perfect every time!
Equipment You’ll Need
- Large skillet – I prefer this because it’s easy to brown the beef and sauté the onions all in one pan.
- Medium pot – for boiling potatoes; a colander makes draining quick and easy.
- Small saucepan – to make the cheese sauce; it helps keep the sauce smooth and prevents spills.
- Mixing spoon or spatula – for stirring everything together gently.
- Baking dish – a 9×13-inch dish works well for even baking and easy serving.
- Measuring cups and spoons – to keep your ingredients accurate and simple.
Flavor Variations & Add-Ins
- Use cooked bacon bits or crumbled cooked sausage instead of ground beef for extra flavor.
- Mix in cooked vegetables like peas, corn, or bell peppers for added color and nutrition.
- Sprinkle a little hot sauce or add chopped jalapeños if you like some heat.
- Top with crushed potato chips, fried onions, or extra cheese for an extra crispy or cheesy topping.
Cheesy Ground Beef and Potato Casserole
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 4 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup milk
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This casserole takes about 15 minutes for preparation, including boiling the potatoes and cooking the beef mixture, plus about 25 minutes to bake. Overall, plan for around 40 minutes from start to finish, making it a quick and easy dish to prepare any day of the week.
Step-by-Step Instructions:
1. Prep and Boil Potatoes:
Start by peeling and dicing your potatoes into small pieces. Place them in a pot of salted water and bring to a boil. Cook for about 10 minutes, or until the potatoes are just tender but not falling apart. Drain and set aside.
2. Cook the Beef Mixture:
While your potatoes cook, heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat. Add the chopped onion and minced garlic, and sauté together until the onion softens, about 3-4 minutes.
3. Make the Cheese Sauce:
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook it for about 1 minute to form a roux. Slowly whisk in the milk and keep stirring until the sauce thickens, which takes about 3-5 minutes. Remove from heat and stir in the sour cream and 1 cup of shredded cheddar cheese. Season the sauce with salt, black pepper, and paprika if using. Mix until smooth.
4. Combine and Bake:
In a large bowl, gently mix the cooked potatoes, beef and onion mixture, and cheese sauce together. Transfer this tasty mix into a greased baking dish. Sprinkle extra shredded cheddar cheese evenly over the top.
5. Bake and Serve:
Bake the casserole in your preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese on top is bubbly and golden brown. Let it cool a few minutes before garnishing with fresh chopped parsley. Serve and enjoy your hearty, cheesy casserole!
Can I Use Frozen Potatoes for This Casserole?
Yes, you can use frozen diced potatoes to save time. Just thaw them completely and pat dry to remove excess moisture before mixing with the other ingredients.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly with foil, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking from cold.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, plain Greek yogurt is a great substitute that will give similar creaminess and tang.
