Cheesy Ground Beef & Potato Casserole: Easy & Wonderful

This Cheesy Ground Beef & Potato Casserole is the definition of cozy, weeknight-friendly comfort food. Tender diced potatoes and savory ground beef bake together in a creamy, well-seasoned base under a blanket of melty cheese. The top turns bubbly and golden, the edges get a little crisp, and the center stays rich and satisfying. It’s budget-minded, one-pan convenient, and endlessly flexible, whether you keep it classic or stir in a few vegetables for color and balance.

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

• Weeknight-easy: Quick stovetop prep and a hands-off bake—dinner without drama.
• Crowd-pleasing flavor: Savory beef, tender potatoes, and gooey cheese check every comfort box.
• Flexible & forgiving: Swap proteins, add vegetables, or vary the cheese.
• Make-ahead friendly: Assemble earlier, bake when you’re ready (great for busy evenings).
• Affordable staples: Uses everyday pantry items and freezer standbys.
• Great leftovers: Reheats beautifully for lunches and next-day dinners.

What Is Cheesy Ground Beef & Potato Casserole?

Cheesy Ground Beef & Potato Casserole layers three things most families love: a seasoned ground beef base, soft potato cubes that soak up flavor as they bake, and a generous amount of cheese that melts into every nook. A quick creamy element ties the filling together so each slice cuts cleanly but remains tender and saucy. Think of it as a cross between a skillet hash and a classic baked casserole—hearty enough for a main dish, simple enough for weeknights, and versatile enough to welcome extra veggies without changing the method.

Cheesy Ground Beef & Potato Casserole: Easy & Wonderful

This Cheesy Ground Beef & Potato Casserole is the ultimate cozy, weeknight-friendly meal. Savory beef, tender potatoes, and melty cheese come together in a creamy, flavorful bake that’s budget-friendly, customizable, and crowd-pleasing.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 520 kcal

Ingredients

  

Beef & Aromatics

• 1 tbsp olive oil
• 1 lb ground beef (90–93% lean)
• 1 small onion, finely diced
• 2 cloves garlic, minced or 1 tsp garlic powder
• 0.75 tsp fine sea salt plus more to taste
• 0.5 tsp black pepper
• 1 tsp paprika sweet or smoked
• 0.5 tsp dried oregano or Italian seasoning

Potatoes & Creamy Base

• 1.5 lb russet or Yukon gold potatoes peeled and ½-inch diced (about 3 medium)
• 10.5 oz condensed mushroom-style soup
• 0.5 cup sour cream or plain Greek yogurt
• 0.25 cup low-sodium beef or vegetable broth up to ½ cup, as needed
• 1 tsp Dijon mustard optional, for brightness

Cheese & Finish

• 2 cups shredded cheddar cheese divided (or cheddar–mozzarella blend)
• 1 tbsp olive oil or melted butter for brushing top
• 2 tbsp chopped parsley or chives for garnish, optional

Instructions

 

• Step 1 – Heat the oven and prep the dish
  Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
• Step 2 – Brown the beef and build flavor
  Warm oil in a skillet over medium-high heat. Add beef and cook until browned. Stir in onion and garlic; sauté 3–4 minutes. Add salt, pepper, paprika, and oregano. Drain excess fat if needed.
• Step 3 – Start the potatoes
  Add diced potatoes to the skillet. Cook 2–3 minutes. Pour in ¼ cup broth and simmer 2 minutes to begin softening.
• Step 4 – Make it creamy
  Reduce heat. Stir in soup and sour cream. Add more broth if needed for a thick, spreadable mixture. Adjust seasoning.
• Step 5 – Assemble
  Spread mixture in prepared dish. Top with 1 cup cheese. Brush oil across the top.
• Step 6 – Bake
  Cover with foil and bake 15 minutes. Remove foil, top with remaining cheese, and bake 10–15 minutes more until golden and bubbling.
• Step 7 – Rest and garnish
  Let rest 5–10 minutes. Garnish with parsley or chives and serve hot.

Notes

Keep potato cubes even for thorough baking. Add frozen veggies directly or sauté watery ones. Rest before serving to help slices hold their shape. Try flavor twists like southwest seasoning or mushroom mix-ins.

Keyword beef potato casserole, cheesy casserole, easy comfort food, ground beef recipe, weeknight dinner

Ingredients for Cheesy Ground Beef & Potato Casserole

Beef & Aromatics

• 1 Tbsp olive oil
• 1 lb ground beef (90–93% lean recommended)
• 1 small onion, finely diced
• 2 garlic cloves, minced (or 1 tsp garlic powder)
• ¾ tsp fine sea salt, plus more to taste
• ½ tsp black pepper
• 1 tsp paprika (sweet or smoked)
• ½ tsp dried oregano (or Italian seasoning)

Potatoes & Creamy Base

• 3 medium russet or Yukon gold potatoes (about 1¼–1½ lb), peeled and ½-inch diced
• 1 can (10.5 oz) condensed mushroom-style soup
• ½ cup sour cream (or plain Greek yogurt)
• ¼–½ cup low-sodium beef or vegetable broth (to loosen slightly—see steps)
• 1 tsp Dijon mustard (optional, for brightness)

Cheese & Finish

• 2 cups shredded cheddar, divided (or a cheddar–mozzarella blend)
• 1 Tbsp olive oil (or melted butter) for brushing the top
• 2 Tbsp chopped parsley or chives, for garnish (optional)

Optional Add-Ins (choose up to 1–1½ cups total)

• Frozen peas and/or corn (no thawing needed)
• Diced bell pepper (sauté with the onions for best texture)
• Sliced mushrooms (sauté off moisture with the beef)
• Finely diced carrot or celery (soften briefly with onion)

Serves 6. Bakes in a 9×13-inch dish.

Ingredient Notes (Substitutions & Smart Tips)

• Beef: Lean beef keeps the casserole from getting greasy. If using higher-fat beef, brown and drain before seasoning.
• Potatoes: Yukon golds hold shape and stay creamy; russets go extra tender. Dice evenly (½ inch) so they cook through.
• Creamy element: If you prefer to skip condensed soup, make a quick skillet white sauce: whisk 2 Tbsp olive oil with 2 Tbsp flour for 2 minutes, then whisk in 1¾ cups warm broth, simmer to thicken, and season with salt, pepper, and a pinch of garlic powder. Stir ¼ cup sour cream into the finished sauce for richness.
• Cheese: Cheddar = classic flavor. Mozzarella adds stretch. Colby Jack or provolone are great alternatives.
• Seasonings: Paprika adds warmth; oregano gives gentle herbiness. Add a pinch of chili flakes for soft heat if you like.
• Gluten-aware path: Use the soup labeled accordingly, or opt for the from-scratch white sauce using a suitable flour blend or thickener.

Step-by-Step Instructions

Step 1 – Heat the oven and prep the dish

Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish so slices release cleanly.

Step 2 – Brown the beef and build flavor

Warm 1 Tbsp olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until it loses pink. Stir in onion and garlic; sauté 3–4 minutes until the onion softens. Season with salt, pepper, paprika, and oregano. If you see excess fat, drain now so the base stays cohesive, not greasy.

Step 3 – Start the potatoes

Stir in the diced potatoes and cook 2–3 minutes, letting edges pick up a touch of flavor. Pour in ¼ cup broth (add more only if the skillet is very dry) and simmer 2 minutes to jump-start tenderness. This quick step means the oven time focuses on melting and browning rather than trying to soften raw potatoes from scratch.

Step 4 – Make it creamy

Reduce heat to medium-low. Stir in the condensed mushroom-style soup and sour cream. Add a splash more broth if needed; you’re aiming for a thick but spreadable mixture—moist, not soupy. Taste and adjust salt and pepper. The flavors should be slightly bold now since potatoes and cheese will mellow them.

Step 5 – Assemble

Spread the beef–potato mixture evenly in the prepared baking dish. Sprinkle 1 cup cheese over the surface. Brush or drizzle 1 Tbsp olive oil across the top; it encourages gentle browning and a glossy finish.

Step 6 – Bake to bubbly perfection

Cover loosely with foil and bake 15 minutes to steam and soften the potatoes. Remove foil, sprinkle the remaining 1 cup cheese evenly on top, and bake 10–15 minutes more, until the cheese is melted and the edges are lightly golden and bubbling. A fork should slip into the potatoes easily.

Step 7 – Rest and garnish

Let the casserole rest 5–10 minutes so slices hold shape. Sprinkle with parsley or chives and serve hot.

Pro Tips for Success

1. Even dice, even bake: Keep potato cubes about ½ inch so they cook through at the same rate.
2. Season assertively: Taste the skillet mixture before it goes into the oven. The base should seem a touch salty and savory; potatoes and cheese tone it down.
3. Manage moisture: Drain excess beef fat and don’t over-thin the creamy base. You want a cohesive filling, not a stew.
4. Cover, then color: A brief covered bake softens potatoes; uncovering finishes with melt and light browning.
5. Cheese as glue: A layer beneath and a layer on top helps slices cut neatly and delivers melty pull in every bite.
6. Veg add-ins, the easy way: Peas and corn can go in straight from the freezer. For watery vegetables (mushrooms, zucchini), sauté off moisture first.
7. Crispier edges: Bake in a metal pan or move the dish to the upper-middle rack for the last 5 minutes.

Flavor Variations

• Loaded Baked Potato Vibes: Add ½ cup diced bell pepper to the skillet; finish with chives and a dollop of plain yogurt at the table.
• Southwest Comfort: Stir 1 tsp chili powder and ½ tsp cumin into the beef; swap half the cheddar for pepper jack; add corn kernels and garnish with cilantro and lime wedges.
• Herb & Garlic: Increase garlic to 1½ tsp, add 1 tsp Italian seasoning, and finish with extra parsley.
• Mushroom Lover’s: Sauté 1 cup sliced mushrooms with the onions; add an extra pinch of thyme; use all cheddar for classic flavor.
• Veggie Boost: Fold in ¾ cup peas and ¾ cup diced carrots; keep seasoning bold and don’t add extra broth so the mixture stays thick.
• Sheet-Pan Swap: Spread the creamy beef–potato mixture on a rimmed sheet tray, top with cheese, and bake. You’ll get more browned edges and a slightly firmer slice.

Serving Suggestions

• Fresh contrast: A lemony green salad, crisp cucumbers, or simple steamed green beans balance the richness.
• Bowl meal: Spoon the casserole into bowls and top with a handful of chopped tomatoes, herbs, and a small dollop of plain yogurt.
• Brunch twist: Serve with a soft-fried or jammy egg on top and a quick side of fruit.
• Make it a spread: Pair with roasted vegetables and warm dinner rolls for a complete, comfort-forward table.

Storage and Freezing Instructions

• Refrigerate: Cool completely, cover, and refrigerate up to 3 days.
• Reheat: Oven or toaster oven at 350°F (175°C) for 12–15 minutes restores the creamy center and gently crisps the top. Microwave in short bursts if you’re in a hurry (the top will be softer).
• Freeze (unbaked): Assemble in a freezer-safe dish without the final cheese layer. Wrap tightly and freeze up to 2 months. Bake from frozen at 350°F (175°C) for 40–50 minutes, adding the remaining cheese for the final 5 minutes.
• Freeze (baked leftovers): Portion, wrap well, and freeze up to 2 months. Reheat covered at 350°F for 20–25 minutes, then uncover 3–5 minutes.

Nutrition Facts (Per Serving)

Estimated for 6 servings using lean ground beef, condensed mushroom-style soup, sour cream, and 2 cups cheddar. Values vary by brand and exact portions.

For lighter numbers: swap sour cream for Greek yogurt, reduce cheese by ½ cup, and increase the veggie add-ins.

FAQ About Cheesy Ground Beef & Potato Casserole

TastyInspo Notes

• Season in layers: Salt the beef after browning, again after the potatoes go in, and check once more after adding the creamy element. Tiny, layered salts make a big difference.
• Texture contrast wins: A lightly oiled top and a final uncovered bake produce those craveable browned spots that make each forkful interesting.
• Keep it cohesive: A cheese layer in the middle acts like tasty “glue,” helping slices hold together when you cut.
• Rest before serving: Five to ten minutes lets starches set and prevents the creamy base from spilling.
• Bright finish: A sprinkle of chives or parsley and a crack of fresh pepper right before serving lift the richness.
• Leftover glow-up: Rewarm and spoon into a warm tortilla or pita with crunchy lettuce and herbs for a speedy lunch.

Final Thoughts

This Cheesy Ground Beef & Potato Casserole earns a permanent spot in the weeknight rotation. The method is simple—brown, stir, layer, bake—but the payoff is big: a bubbling, golden pan that’s savory, creamy, and utterly satisfying. Once you learn the rhythm (even dice, assertive seasoning, controlled moisture, and a quick covered-to-uncovered bake), you can riff endlessly with add-ins and cheese blends. Keep ground beef, potatoes, and a bit of cheese on hand, and you’ll always have a reliable, comforting dinner just a few steps away.