Name: Cheesy Ground Beef and Potato Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: Nonstick cooking spray; 3 cups thinly sliced, peeled potatoes; 2 tablespoons melted butter; ½ teaspoon salt; 1 pound ground beef; 10.5‑oz can condensed cream of mushroom soup; ¾ cup milk; ½ cup chopped onion; Salt and ground black pepper to taste; 1½ cups shredded sharp Cheddar cheese, divided

I’ve crafted a comforting and hearty casserole by layering thinly sliced potatoes, savory ground beef, and gooey cheddar cheese—perfect for warming up any weeknight dinner table. Cheesy Ground Beef and Potato Casserole

Why I’ll Love This Recipe

I love how this recipe balances simplicity and flavor. It starts with crispy, buttery potatoes, followed by a creamy, cheesy beef layer—it’s like pure comfort food in every forkful. Plus, it comes together quickly, making it a weekday lifesaver.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

nonstick cooking spray
3 cups thinly sliced, peeled potatoes
2 tablespoons melted butter
½ teaspoon salt
1 pound ground beef
10.5‑oz can condensed cream of mushroom soup
¾ cup milk
½ cup chopped onion
salt and ground black pepper to taste
1½ cups shredded sharp Cheddar cheese, divided

Directions

Preheat the oven to 400 °F (200 °C). Grease a 9×13‑inch casserole dish with nonstick spray.
In a bowl, toss the sliced potatoes with melted butter and ½ teaspoon salt until evenly coated. Arrange them in the prepared dish, overlapping as needed.
Bake the potatoes until they’re fork‑tender, about 20–30 minutes.
Meanwhile, brown the ground beef in a skillet over medium‑high heat until crumbly and no longer pink (5–7 minutes); drain excess fat.
In a bowl, stir together the beef, condensed soup, milk, and ¾ cup of the cheese; season with salt and pepper to taste.
Spread the beef–soup mixture over the baked potatoes. Sprinkle with the remaining ¾ cup Cheddar.
Return to the oven and bake until cheese is melted and bubbly—add a few minutes under the broiler if desired for golden topping.

Servings and timing

This recipe yields about 4 servings. Prep takes around 15 minutes, bake time is approximately 40 minutes, and total cooking time is near 55 minutes.

Variations

Swap the cream of mushroom soup for cream of celery or cheddar cheese soup for a flavor twist.
Add veggies like green beans or zucchini to sneak in nutrition—great with frozen cubes too.
Use frozen cubed potatoes to save prep time—just mix everything, bake, and you’re all set.

Storage/reheating

Let the casserole cool slightly before refrigerating. I store mine covered in the fridge; it keeps well for 3–4 days. For freezing, wrap tightly and freeze up to 3 months. To reheat, thaw overnight, then warm in a 350 °F (180 °C) oven for 15–20 minutes—or microwave individual portions for 1–2 minutes.

FAQs

What can I use if I don’t have cream of mushroom soup?

I’ve substituted easy alternatives like cream of celery or cheddar cheese soup—and they both worked beautifully in keeping things creamy.

Can I use frozen potatoes for this casserole?

Absolutely. I’ve used frozen cubed potatoes, and it cuts prep time while still delivering that comforting texture. Just mix everything and bake.

How do I get a crispy top on the casserole?

I take off the foil near the end of baking and even broil for a couple minutes to get that golden, bubbly crust of cheese.

Can I add vegetables to this casserole?

Yes! I’ve stirred in frozen green beans or chopped zucchini before baking—it’s an easy way to add color and nutrients.

What’s the best way to reheat leftovers?

I usually warm slices in a 350 °F oven for 15–20 minutes—or pop small portions in the microwave for about 1–2 minutes. If frozen, I thaw overnight first.

Conclusion

I love how this casserole brings together simple ingredients into something satisfying and warm. It’s easy, adaptable, and perfect for a fuss-free weeknight dinner—yet comforting enough for company. I can’t wait for you to try it and make it your own!