Cheesy Ground Beef and Potato Casserole is one of those hearty, comforting dishes that feels like a warm hug on a plate. It combines tender, seasoned ground beef with soft, sliced potatoes and a generous blanket of gooey melted cheese. The mix of flavors and textures makes it a simple but satisfying meal that’s perfect for feeding the whole family.
One of my favorite things about this casserole is how easy it is to make ahead of time and just pop it in the oven when you’re ready. I like to let it bake until the cheese on top gets those golden, bubbly edges—that’s when you know it’s just right. Plus, it’s a one-dish dinner that means less mess in the kitchen, which is always a win.
I love serving it with a fresh green salad or some steamed veggies to balance out the richness. It’s the kind of recipe that everyone asks for again because it’s so filling and straightforward, making it perfect for chilly evenings or when you want a reliable, tasty meal without fuss. Whenever I make it, it fills the house with that cozy, welcoming smell that always gets everyone excited to eat.
Key Ingredients & Substitutions
Ground beef: This adds rich flavor and protein. If you want a leaner option, try ground turkey or chicken. For a vegetarian twist, cooked lentils or mushrooms work well.
Potatoes: Yukon Gold or Russet potatoes are great here because they hold texture when cooked. You can also use sweet potatoes for a slightly sweeter taste.
Cheese: Cheddar is classic with its sharpness. Mixing in mozzarella gives a nice melty stretchiness. If you prefer a stronger flavor, swap cheddar for Pepper Jack or Colby.
Sour cream or cream of mushroom soup: These keep the casserole creamy. For a dairy-free version, use coconut cream or a plant-based soup alternative.
How Do I Make the Potatoes Tender But Not Mushy?
Boiling potatoes just until tender is key. Here’s how:
- Cut potatoes evenly so they cook at the same rate.
- Start them in cold salted water, then bring to a boil.
- Check doneness after 8-10 minutes by piercing with a fork; it should slide in easily but potatoes still hold their shape.
- Drain promptly to avoid overcooking.
This prevents the potatoes from turning into a mash and helps the casserole keep its structure.
Equipment You’ll Need
- Large pot – I use it to boil potatoes easily and quickly.
- Skillet – perfect for browning the ground beef and onions; I like a non-stick for easy cleanup.
- Mixing bowl – for combining the beef, potatoes, and creamy ingredients without making a mess.
- Casserole dish – a 9×13 inch works well for even baking and servings.
- Oven – to bake the casserole until bubbly and golden on top.
Flavor Variations & Add-Ins
- Swap ground beef for turkey, chicken, or even plant-based crumbles for a different flavor or healthier option.
- Mix in cooked vegetables like peas, corn, or chopped peppers to add color and extra nutrients.
- Use different cheeses like Monterey Jack, Pepper Jack, or Parmesan to customize the flavor.
- Add a dash of hot sauce, chili powder, or smoked paprika for some extra spice or smoky flavor.
Cheesy Ground Beef And Potato Casserole
Ingredients You’ll Need:
- 1 lb ground beef
- 4 medium potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese (optional for extra cheesiness)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sour cream or cream of mushroom soup (for creaminess)
- 1/2 cup milk
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 1/2 tsp dried thyme or mixed herbs
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and about 25 minutes baking time. Including boiling the potatoes and resting the dish, the total time will be around 45 minutes.
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by boiling the diced potatoes in salted water. Cook them just until tender, about 10 minutes, then drain and set aside so they don’t get mushy.
2. Cook the Ground Beef Mixture:
Heat butter in a skillet over medium heat. Sauté onions until soft, about 3-4 minutes, then add garlic and cook for another minute. Add ground beef, season with salt, pepper, paprika, and herbs, and cook until browned. Drain any extra fat.
3. Mix and Assemble:
In a large bowl, combine the cooked ground beef, potatoes, sour cream (or cream of mushroom soup), milk, and half of the shredded cheese. Stir gently to mix without mashing the potatoes. Spread this mixture evenly in a greased casserole dish, then sprinkle the remaining cheese on top.
4. Bake and Serve:
Bake the casserole uncovered in your preheated 375°F (190°C) oven for 20-25 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and golden brown. Let it rest for 5 minutes before garnishing with fresh parsley and serving.
Can I Use Frozen Potatoes Instead of Fresh?
Yes, you can! Just be sure to thaw them completely and pat them dry to avoid excess moisture that could make the casserole soggy.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. You might need to add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Serve with This Dish?
This casserole pairs well with a fresh green salad, steamed veggies, or garlic bread for a complete and balanced meal.
