There’s something timeless about a bubbling pan of Cheesy Ground Beef & Potato Casserole. It’s the kind of hearty, stick-to-your-ribs supper you bring to the table when you want everyone to relax, dig in, and go back for seconds. Tender slices of potato, savory ground beef, caramelized onions, and plenty of melty cheese come together in one pan—no fancy steps, no fuss. If you’re searching for potato and ground beef casserole recipes, a reliable ground beef potato cheese casserole, or even a streamlined 4-ingredient ground beef casserole riff on busy nights, this version delivers flexibility with big comfort.
As a baker who loves cozy home cooking, I’m a firm believer in recipes that feel like a warm hug. This casserole layers pantry staples into a weeknight-friendly, budget-conscious dinner you can assemble in minutes. It’s also endlessly adaptable: swap cheeses, add veggies, or make-ahead to bake later. You’ll find tips for ground beef potato onion casserole lovers, easy shortcuts for beef recipes easy dinners, and storage tricks for meal-prep pros.
If this is your vibe, you’ll also love these reader favorites:
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- Check out Garlic Butter Beef Bites and Potatoes
Table of Contents
Why You’ll Love Cheesy Ground Beef & Potato Casserole
- Comforting and crowd-pleasing: Creamy, cheesy layers with tender potatoes and savory beef.
- Flexible to your pantry: Works with Yukon Golds or russets; cheddar, Colby-Jack, or mozzarella.
- Weeknight-easy: Straightforward steps, no special equipment required.
- Budget-friendly: Uses affordable staples for a filling beef and potato casserole.
- Make-ahead friendly: Assemble earlier, bake when you’re ready.
- Customizable: Slide in extra veggies, switch spices, or make a lighter sauce.
- Great leftovers: Reheats beautifully for lunches and next-day dinners.
Ingredients:
For the casserole
- 1 ½ pounds russet or Yukon Gold potatoes, peeled and thinly sliced (⅛–¼ inch)
- 1 pound ground beef (85–90% lean)
- 1 large yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 ½ teaspoons kosher salt, divided (to taste)
- ½ teaspoon black pepper, divided (to taste)
- 1 teaspoon smoked paprika (or sweet paprika)
- ½ teaspoon dried thyme (or Italian seasoning)
- 2 tablespoons butter (for the pan & onions)
For the creamy cheese sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%; warmed)
- 1 teaspoon Dijon mustard (optional for tang)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (to taste)
- 2 cups shredded cheddar (or cheddar/Monterey Jack blend), divided
Optional add-ins (choose your adventure)
- 1 cup frozen peas or corn (no need to thaw)
- 1 cup sliced mushrooms (sauté first with the onions)
- 1 cup diced bell peppers (sauté with onions)
- Pinch red pepper flakes for heat
- ½ cup sour cream or Greek yogurt (stir into sauce off-heat for extra creaminess)
Shortcut note for a 4-ingredient ground beef casserole: use just potatoes, ground beef, salt/pepper, and 2 cups shredded cheese; skip the sauce and layer with a splash of milk or cream plus foil to steam. See Variations for details.
Step-by-Step Instructions
- Prep & preheat
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray. Peel and slice potatoes thinly for even cooking. - Brown the beef
Heat a large skillet over medium-high. Add ground beef, season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, breaking up with a spatula, until browned with no pink, 6–8 minutes. Transfer to a bowl (leave 1–2 teaspoons fat behind for the onions). - Sauté onions & garlic
To the same skillet, add 2 tablespoons butter and the sliced onions. Cook over medium heat until lightly golden and sweet, 6–8 minutes. Add garlic; cook 30 seconds. Stir in smoked paprika, thyme, and a pinch of red pepper flakes if using. Return beef to the skillet; toss to combine. Remove from heat. - Make the cheese sauce (quick roux)
In a saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour; cook 1 minute. Slowly stream in warm milk while whisking until smooth. Simmer 2–3 minutes until slightly thick. Off the heat, whisk in Dijon (optional), garlic powder, onion powder, ½ teaspoon salt (to taste), and 1½ cups shredded cheddar. Stir until melted and glossy. - Layer the casserole
Arrange half the potatoes in the dish; season lightly with remaining salt/pepper. Spoon half the beef-onion mixture over. Pour half the cheese sauce across. Repeat with remaining potatoes, beef mixture, and sauce. If using peas/corn, sprinkle between layers. - Top & cover
Sprinkle the remaining ½ cup cheese over the top. Cover tightly with foil. - Bake
Bake covered 45 minutes. Uncover and bake 15–20 minutes more, until potatoes are tender when pierced and the top is bubbling and golden. - Rest & serve
Let rest 10 minutes so layers set (this matters!). Garnish with chopped parsley or chives if you like. Slice and serve warm.
How to Serve Cheesy Ground Beef & Potato Casserole
This casserole is a meal in one, but a few simple sides make the plate sing. For fresh balance, pair each serving with a bright green salad—arugula with lemon vinaigrette, or romaine with crunchy cucumbers and cherry tomatoes. A quick side of steamed green beans or buttered peas delivers color and snap against the creamy layers. If you’re feeding big appetites, a warm loaf of crusty bread or buttered dinner rolls helps scoop every last cheesy bite.
Serving for brunch? Cut the casserole into neat squares and dollop each with a little sour cream or Greek yogurt, a scattering of chives, and a few shards of crispy fried onions or bacon crumbles (optional). For a family-style spread, set the pan on a trivet, add bowls of toppings (green onions, hot sauce, extra shredded cheese), and let everyone build their own perfect plate.
If you lean into comfort, make a duo with a simple soup—try a cup of creamy potato soup for a cozy “double potato” theme or a brothy veggie soup to lighten the meal. A vinegary slaw cuts through richness beautifully. And don’t forget condiments: ketchup, hot honey, BBQ sauce, or cholula each give fun twists.
Portion guidance: This 9×13 pan yields 8 hearty servings or up to 10 lighter ones. For kids, smaller squares with a side of fruit and peas work great. For game-day buffets, hold the baked casserole warm (200°F/95°C) loosely covered; the surface stays melty and inviting, and the potatoes remain tender.
Hosting potluck style? Bake in a disposable foil pan for transport and bring along a little extra warm cheese sauce (thinned with milk) to re-gloss the top before serving.
How to Store Cheesy Ground Beef & Potato Casserole
Cool & cover: Let the casserole rest until barely warm—about 30 minutes—so steam doesn’t trap in the container. Cover tightly (or transfer to airtight containers).
Refrigerator: Keeps 3–4 days. Individual portions reheat fastest; whole-pan reheats are best covered with foil to prevent drying.
Freezer: This dish freezes well for 2–3 months. For best texture, freeze baked & cooled portions wrapped in plastic and foil, or in freezer-safe meal-prep containers. Label with date and reheat instructions.
Reheat:
- Microwave (single servings): 60–90 seconds, then 20-second bursts until hot. Add a teaspoon of milk or broth around the edges before heating for moisture.
- Oven (whole or half pan): 325°F (165°C), covered, 20–30 minutes until hot in the center. Uncover the last 5 minutes to re-crisp the top; add a sprinkle of cheese if you like.
- Air fryer (individual squares): 320°F (160°C) for 6–8 minutes for a crisp-top finish.
Make-ahead options:
- Assemble ahead: Build the casserole up to the cheese topping, cover, and refrigerate up to 24 hours. Add 10–15 extra minutes to the bake time straight from the fridge.
- Par-bake method: Bake covered 35 minutes, cool, refrigerate overnight, then finish uncovered 20–25 minutes before serving. This is ideal for entertaining.
Moisture insurance: If leftovers seem dry, whisk a splash of milk or broth into a few spoonfuls of sour cream and drizzle over the reheated portion. The sauce re-hydrates the layers without greasiness.
Meal-prep bonus: Pack single servings with a side of steamed green beans or a scoop of corn for grab-and-heat lunches all week.
Tips to Make Cheesy Ground Beef & Potato Casserole
- Slice evenly: ⅛–¼-inch potato slices cook through reliably. A mandoline keeps things uniform.
- Season in layers: Light salt/pepper on potatoes + seasoned beef = deeper savory flavor.
- Warm the milk: Warm milk makes a lump-free, quick-melting cheese sauce.
- Melt off heat: Stir cheese into the sauce off heat to keep it silky, not grainy.
- Rest before slicing: Ten minutes post-bake lets it set for cleaner squares.
- Use Yukon Golds for creaminess: They hold shape with a buttery bite; russets are classic and tender.
- Veggie boosts: Sauté mushrooms and peppers with onions for umami and sweetness. Add frozen peas directly to layers.
- Lean but juicy: 85–90% lean beef balances flavor and moisture. Drain excess fat after browning to avoid greasiness.
- Spice it your way: Smoked paprika adds campfire depth; chili powder or Cajun seasoning makes it bolder.
- Cheese matters: Sharp cheddar = tangy; Colby-Jack = extra melty; provolone or mozzarella = stretchy pulls.
- No-roux shortcut: For nights you’re racing the clock, sprinkle cheese directly between layers, splash ½ cup milk over the top, cover with foil, and bake—see 4-ingredient variation below.
- Gluten-free: Use GF flour (or make a cornstarch slurry) in the sauce; everything else is naturally GF.
- Make mini casseroles: Layer into two 8×8 pans; bake one now, freeze one later.
- Golden top hack: A brief broil (1–2 minutes) at the end adds irresistible browned cheese—watch closely.
Variations of Cheesy Ground Beef & Potato Casserole
- 4-Ingredient Ground Beef Casserole: Potatoes + salt/pepper + ground beef + cheese. Layer potatoes, seasoned beef, and cheese; repeat. Pour ½–¾ cup milk or cream over the top for steam/creaminess. Cover with foil and bake until tender, uncover to brown.
- Hamburger Potato Cheese Casserole (Onion Lovers): Double the onions and caramelize deeper; fold in Worcestershire and a splash of beef broth for savory depth.
- Tex-Mex Beef & Potato Bake: Season beef with chili powder, cumin, and oregano; layer with pepper jack and corn; top with salsa after baking and a handful of cilantro.
- French Onion-Style: Deglaze onions with sherry or white wine; swap part of cheddar for Gruyère. Finish with crispy fried onions on top.
- Cheeseburger Casserole: Add diced pickles between layers and swirl ketchup/mustard into the sauce. Top with American cheese for a diner vibe.
- Veggie-Loaded: Add thin zucchini or spinach layers. For moisture control, sauté zucchini first to reduce water.
- Mushroom & Thyme: Brown mushrooms in butter until golden; fold into beef. Add extra thyme and a dash of cream to the sauce.
- Lighter Take: Use 93% lean beef, 1% milk, and part-skim cheeses; stir Greek yogurt into the sauce off heat for creamy body with less fat.
FAQs
Q1: Do I need to parboil the potatoes first?
No. Thin slices (⅛–¼ inch) cook through in the oven. Just cover the casserole for the first part of the bake to steam and soften the potatoes.
Q2: Can I substitute another meat?
Yes. Ground turkey, chicken, or even plant-based crumbles work. If using leaner meats, add a teaspoon of olive oil when browning and season generously.
Q3: How do I avoid a greasy casserole?
Drain excess fat after browning the beef. The cheese sauce adds creaminess without oiliness.
Q4: Can I prep this the day before?
Absolutely. Assemble, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 10–15 minutes.
Q5: What cheese melts best?
Freshly shredded cheddar or Colby-Jack melts smoothly. Pre-shredded works but can be a bit less silky due to anti-caking agents.
Q6: How do I make it gluten-free?
Use gluten-free flour or a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold milk) in place of the roux.
Final Thoughts
This Cheesy Ground Beef & Potato Casserole is the definition of a dependable, delicious weeknight dinner: satisfying layers, simple steps, and big comfort in every bite. Dress it up with caramelized onions and Gruyère, keep it classic with cheddar and a quick roux, or go ultra-simple with the 4-ingredient method—every path leads to clean plates and recipe requests. Keep this one at the top of your ground beef and potatoes rotation; it’s a keeper.
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Cheesy Ground Beef & Potato Casserole
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
This Cheesy Ground Beef & Potato Casserole layers thinly sliced potatoes, savory ground beef with sweet onions, and a quick homemade cheese sauce. It’s cozy, budget-friendly, and weeknight-easy—perfect for beef-and-potato lovers and meal-prep leftovers.
Ingredients
CASSEROLE
- 1 1/2 lb russet or Yukon Gold potatoes, peeled and thinly sliced (1/8–1/4 inch)
- 1 lb ground beef (85–90% lean)
- 1 large yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 1/2 tsp kosher salt, divided (to taste)
- 1/2 tsp black pepper, divided (to taste)
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 2 Tbsp butter (for onions/pan)
CHEESE SAUCE
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 2 cups milk, warmed
- 1 tsp Dijon mustard (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt (to taste)
- 2 cups shredded cheddar or cheddar/Jack blend, divided
OPTIONAL ADD-INS
- 1 cup frozen peas or corn (no need to thaw)
- 1 cup sliced mushrooms (sauté with onions)
- 1 cup diced bell peppers (sauté with onions)
- Pinch red pepper flakes
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Slice potatoes thinly.
2. Brown ground beef with 1/2 tsp salt and 1/4 tsp pepper in a skillet over medium-high, 6–8 minutes. Transfer to a bowl; leave a little fat.
3. Add 2 Tbsp butter and onions to the skillet; cook 6–8 minutes until lightly golden. Stir in garlic 30 seconds, smoked paprika, thyme, and optional red pepper flakes. Return beef to the skillet and toss.
4. Make cheese sauce: Melt 2 Tbsp butter in a saucepan. Whisk in flour 1 minute. Slowly whisk in warm milk; simmer 2–3 minutes to thicken slightly. Off heat, whisk in Dijon (optional), garlic powder, onion powder, 1/2 tsp salt to taste, and 1 1/2 cups shredded cheese until smooth.
5. Layer: Half the potatoes (season lightly), half the beef-onion mixture, half the cheese sauce. Repeat. Sprinkle remaining 1/2 cup cheese on top.
6. Cover with foil; bake 45 minutes. Uncover and bake 15–20 minutes more, until potatoes are tender and top is bubbly and golden.
7. Rest 10 minutes before slicing. Garnish with parsley or chives if desired.
Notes
Make-ahead: Assemble up to 24 hours in advance; add 10–15 minutes to bake time from fridge.
Freezer: Freeze baked, cooled portions up to 3 months; reheat covered at 325°F until hot.
Gluten-free: Use GF flour or a cornstarch slurry in the sauce.
4-ingredient shortcut: Layer potatoes, seasoned beef, and cheese; pour 1/2–3/4 cup milk over top. Cover and bake until tender; uncover to brown.
Serving ideas: Green salad, steamed green beans, or a cup of simple soup for balance.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 casserole)
- Calories: 430
- Sugar: 6g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg