Introduction
Beef and Potato Casserole is the ultimate comfort food—layers of tender potatoes, savory ground beef, and a creamy, cheesy sauce baked to golden perfection. This dish is hearty, filling, and ideal for weeknight dinners or family gatherings. With simple ingredients and straightforward preparation, it delivers classic homestyle flavor in every bite.
Ingredients
1 lb (450 g) ground beef
1 medium onion, chopped
2 cloves garlic, minced
4–5 medium potatoes, thinly sliced
1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
½ cup sour cream
½ cup milk
2 cups shredded cheddar cheese (divided)
1 tsp paprika
½ tsp dried thyme or oregano (optional)
Salt and pepper, to taste
2 tbsp olive oil or butter (for greasing the dish)
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or oil.
In a large skillet, cook ground beef over medium heat until browned. Add onion and garlic, cooking until softened. Drain excess fat. Season with salt, pepper, paprika, and optional thyme.
In a bowl, whisk together cream of mushroom soup, sour cream, and milk until smooth.
Layer half of the sliced potatoes in the bottom of the baking dish. Season lightly with salt and pepper.
Spread half of the beef mixture over the potatoes, then spoon half of the soup mixture on top. Sprinkle with 1 cup cheddar cheese.
Repeat layers with remaining potatoes, beef, soup mixture, and top with the last cup of cheese.
Cover with foil and bake for 50–55 minutes. Remove foil and bake an additional 15–20 minutes, until potatoes are tender and top is golden and bubbly.
Let rest for 10 minutes before serving. Garnish with parsley.
Description
This casserole is layered with creamy, cheesy goodness and hearty beef flavor. The potatoes become soft and tender while soaking up the rich flavors of the sauce, and the melted cheddar creates a gooey, golden crust. Every bite is warm, savory, and deeply satisfying.
Tips
Slice potatoes thinly and evenly for quicker, more even cooking.
Use a mandoline slicer for consistent slices.
Let the casserole rest before serving to help it set and slice neatly.
For extra creaminess, add a layer of ricotta or cottage cheese in the middle.
Make it ahead: assemble the casserole, cover, and refrigerate up to 24 hours before baking.
Variations
Mexican Style: Add taco seasoning to the beef, layer in some corn and black beans, and top with pepper jack cheese.
Healthier Version: Use lean ground beef or ground turkey and light sour cream.
Veggie Boost: Add spinach, zucchini slices, or bell peppers in between layers.
Loaded Style: Top with crispy bacon bits and green onions after baking.
Cheese Lovers: Mix cheddar with mozzarella or Gruyère for extra melty richness.
Correction
A common mistake is undercooking the potatoes—make sure they are thinly sliced and test doneness before removing from the oven.
Don’t skip draining the beef, or the casserole may turn greasy.
Avoid over-salting early; the canned soup and cheese already add plenty of salt.
Enjoy
Serve this Beef and Potato Casserole warm with a crisp side salad, roasted vegetables, or a slice of crusty bread. It’s a complete, hearty meal that the whole family will love—comfort food at its best.