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This Ground Beef Casserole with Potatoes is pure comfort food made simple. Layers of creamy potatoes seasoned beef and plenty of cheddar become a bubbling golden dish everyone fights for at the table. When I want a meal that feels like a hug I come back to this classic.
I first made this casserole for a potluck at my neighbor’s and it is always the first dish to disappear. No matter the season this recipe brings out all the smiles and seconds at our gatherings.
Ingredients
- Russet potatoes: Go for fresh firm potatoes that feel heavy. These hold up best through baking and soak up all the flavors in the dish
- Ground beef: Look for eighty fifteen or leaner ground beef for the best flavor without excess grease
- Onion: Choose fresh vibrant onions with papery skin as they add sweetness and depth to the beef
- Cream of chicken soup: Use a quality canned soup or your own homemade if you like for a silky creamy layer
- Evaporated milk: Pick full fat evaporated milk for the richest flavor and smooth texture
- Milk: Whole milk adds extra creaminess
- Salt and pepper: Freshly ground black pepper and kosher salt make a big difference when layering
- Onion powder: A pinch brings a subtle background flavor that ties it all together
- Cheddar cheese: Shred your own sharp cheddar right off the block for the best melt and flavor
Instructions
- Prep and Slice:
- Scrub peel and slice your russet potatoes into quarter inch rounds. Uniform slicing ensures even baking and a perfect forkful every time
- Brown the Beef:
- In a large skillet add your ground beef diced onion salt and pepper. Cook over medium heat crumbling the beef as it cooks until no pink remains. Use a spoon to drain any extra grease and set aside
- Mix the Creamy Sauce:
- In a mixing bowl whisk together cream of chicken soup evaporated milk regular milk salt pepper and onion powder until smooth with no lumps
- Layer the Casserole:
- Grease the bottom and sides of a nine by thirteen inch baking dish. Start by arranging a single layer of potatoes followed by a portion of cooked beef and onions then a cup of shredded cheese. Sprinkle a pinch of salt and pepper. Repeat these layers three times finishing with a layer of potatoes on top
- Add the Sauce:
- Slowly pour the prepared milk mixture evenly over everything in the pan letting it soak through all the layers
- Cover and Bake:
- Tightly cover the dish with aluminum foil and bake at three hundred fifty degrees for one hour. The foil helps lock in steam so the potatoes get tender all the way through
- Check and Top with Cheese:
- After one hour test the potatoes with a fork for tenderness. Remove the foil sprinkle the rest of your cheddar cheese on top and return the casserole to the oven uncovered. Bake another five minutes until the cheese becomes bubbly and golden
- Rest and Serve:
- Take the casserole out of the oven and let it stand for at least fifteen minutes. This helps the creamy filling thicken for easier serving and better slices
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My favorite ingredient is sharp cheddar cheese. Every time I buy a block I grate extra just for this recipe. My youngest always sneaks a few bites as I prep. It is those little moments that make this casserole special in our house.
Storage Tips
Let the casserole cool completely before storing. Covered tightly you can refrigerate leftovers for three days. For longer keeping wrap portions and freeze for up to two months. Reheat in a low oven covered until piping hot
Ingredient Substitutions
Swap ground turkey or chicken for the beef if you prefer a lighter dish. Try cream of mushroom or cream of celery soup instead of cream of chicken for a new twist. Mozzarella or Colby Jack can stand in for cheddar
Serving Suggestions
Pair this casserole with a simple green salad and buttered rolls. On busy nights I serve it straight from the dish with applesauce on the side just like my grandma did
Cultural Context
Ground beef casseroles like this are rooted in American potluck and family table traditions. They stretch a pound of meat and a few pantry staples into a meal that brings everyone together. Each region and family has their own spin
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This casserole is a true crowd pleaser any night of the week. Enjoy every creamy cheesy bite fresh from the oven.
Frequently Asked Questions
- → Can I substitute other meats for the ground beef?
Yes, ground turkey or chicken may be used instead of beef. Adjust seasonings as needed for taste.
- → Do I need to pre-cook the potatoes?
No, layer the raw, thinly sliced potatoes in the dish and bake until tender for best results.
- → Can a different cheese be used?
Absolutely! Monterey Jack, mozzarella, or a blend of cheeses can add new flavors to the casserole.
- → How do I store leftovers?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat until hot throughout.
- → Can this casserole be made ahead?
Yes, assemble up to a day in advance, cover, and refrigerate. Bake just before serving for best results.