Ground Beef Casserole with Potatoes

Why You’ll Love This Recipe

I love how this casserole layers simple, budget-friendly ingredients into a satisfying dinner that tastes like it took hours. The combination of seasoned ground beef, thinly sliced russet potatoes, and rich, cheesy sauce makes it feel like a warm hug in a baking dish. It’s perfect for feeding a family, meal prepping for the week, or bringing to a potluck. And the leftovers? Even better the next day.

Ingredients

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

→ Main Ingredients

• 1.8 kg russet potatoes, peeled and thinly sliced

• 450 g ground beef

• 1 medium onion, finely diced

→ Dairy & Dairy Alternatives

• 300 g cheddar cheese, shredded

• 295 ml evaporated milk

• 120 ml whole milk

→ Sauces & Condiments

• 285 g canned cream of chicken soup

→ Seasonings

• 10 ml salt (divided)

• 5 ml ground black pepper (divided)

• 10 ml onion powder

Directions

1. I preheat the oven to 175°C (about 350°F).

2. In a skillet over medium heat, I sauté the ground beef with the diced onion, 2.5 ml of salt, and 1.25 ml of pepper until the beef is fully browned. Then I drain any excess fat and set the mixture aside.

3. In a mixing bowl, I whisk together the cream of chicken soup, evaporated milk, whole milk, remaining 5 ml salt, 1.25 ml pepper, and the onion powder until the mixture is smooth.

4. In a greased 23 x 33 cm (9 x 13 inch) baking dish, I begin layering:

   • First, one-third of the sliced potatoes

   • Then one-third of the ground beef mixture

   • Followed by 75 g of shredded cheddar cheese

   • I lightly season each layer with a bit more salt and pepper before repeating

5. I repeat the layering two more times, ending with a layer of cheese.

6. I pour the milk and soup mixture evenly over the casserole, making sure it soaks through the layers.

7. I cover the dish tightly with aluminum foil and bake for 60 minutes.

8. After an hour, I remove the foil and check the potatoes for tenderness using a fork or knife.

9. I sprinkle the remaining cheddar cheese over the top and return the dish to the oven uncovered for another 5 minutes until the cheese is melted and bubbling.

10. Once out of the oven, I let it rest for 15 minutes so the layers can set before slicing and serving.

Servings and timing

This recipe yields 8 servings.
Prep time: 20 minutes
Cook time: 65 minutes
Total time: 1 hour 25 minutes

Variations

• I sometimes add thin slices of bell pepper or zucchini between layers for extra veggies.

• Swapping cheddar for a mix of cheeses like mozzarella or Monterey Jack adds a different flavor.

• For a little spice, I stir a pinch of chili flakes or a dash of hot sauce into the sauce.

• If I want a more traditional cream sauce, I use cream of mushroom instead of cream of chicken.

• For a richer flavor, I add a spoonful of Dijon mustard to the milk mixture.

storage/reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat in the oven at 350°F or in the microwave until warmed through. When reheating in the oven, I cover with foil to keep the top from drying out. It also freezes well—just let it cool completely, then freeze in portions for up to 2 months.

FAQs

Can I slice the potatoes ahead of time?

Yes, I slice them up to a few hours ahead and store them in cold water to prevent browning. Just pat them dry before layering.

Can I use ground turkey instead of beef?

Definitely. I’ve used ground turkey and even ground chicken—it lightens up the dish while still tasting great.

How do I get evenly sliced potatoes?

I use a mandoline for consistent thickness, which helps them cook evenly. A sharp knife works fine too if I take my time.

Can I make this casserole ahead?

Yes, I often assemble it a few hours ahead and keep it in the fridge until ready to bake. If baking straight from the fridge, I add an extra 10–15 minutes to the cook time.

What’s the best cheese to use?

I usually go with sharp cheddar for its bold flavor, but any good melting cheese works—try a blend if I want something creamier.

Conclusion

This Ground Beef Casserole with Potatoes is one of those simple, filling meals I keep coming back to. It’s packed with layers of comforting flavor, easy to prepare, and perfect for feeding a crowd or saving for leftovers. Whether it’s a cozy family dinner or a make-ahead meal for the week, this classic casserole hits the spot every single time.

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