This cheesy ground beef and potato casserole is everything I crave in a comforting meal—rich, hearty, and incredibly satisfying. It layers tender, thinly sliced potatoes with savory seasoned ground beef, a creamy cheddar cheese soup blend, and finishes with melty shredded cheese on top. Baked to perfection, it’s the kind of dish that brings everyone back for seconds.

Why I Love This Recipe

I love how this casserole hits all the comfort food notes without being complicated. It’s a full meal in one dish—meaty, cheesy, and carb-loaded in the best way. The sauce makes the potatoes incredibly creamy, and the layered format ensures each bite is packed with flavor. Plus, it reheats beautifully, so I get to enjoy the leftovers just as much the next day.

Ingredients

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

1 (14 oz) can cheddar cheese soup
1 (12 oz) can evaporated milk or whole milk
½ cup heavy cream
1 lb ground beef
1 cup diced onion
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
2½ lb Yukon Gold potatoes, thin-sliced (~⅛ in)
1 cup shredded cheddar cheese
Fresh parsley, chopped (for garnish)

Directions

I start by preheating the oven to 400°F (204°C).
Then I whisk together the cheddar cheese soup, milk, and heavy cream in a bowl and set it aside.
I wash and dry the potatoes, slicing them into ⅛-inch rounds with a mandoline for uniform thickness.
In a skillet over medium-high heat, I cook the ground beef and diced onion until browned. After that, I stir in the garlic, paprika, salt, and pepper, cooking for another minute before draining the fat.
In a baking dish or oven-safe skillet, I layer one third of the potato slices, followed by one third of the cheese-soup mixture, then one third of the beef mixture.
I repeat the layers two more times—potatoes, sauce, beef—leaving the shredded cheese for later.
I cover the dish and bake it for 1 hour, until the potatoes are fork-tender.
After uncovering, I sprinkle the shredded cheddar over the top and return it to the oven for another 10 minutes, just until the cheese melts and bubbles.
Finally, I let it rest for 10 minutes before garnishing with chopped parsley and serving.

Servings and timing

This recipe makes about 6 servings.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes

Variations

Sometimes I swap in Russet or red potatoes, depending on what I have. If I want a spicier kick, I’ll mix in some pepper-jack cheese with the cheddar. And when I’m feeling indulgent, I might layer in some mushrooms for extra texture. The flexibility makes it easy to adjust based on my cravings or pantry supplies.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I want to reheat it, I either pop a slice in the microwave or warm the whole dish in the oven at 350°F until hot. It also freezes well—I wrap portions tightly and freeze them for up to 3 months. Just thaw overnight in the fridge before reheating.

FAQs

How do I slice the potatoes evenly?

I use a mandoline slicer—it gives me perfectly thin, uniform slices that cook evenly. A sharp knife works too, but I take my time to keep them consistent.

Can I make this casserole ahead of time?

Absolutely. I assemble the casserole, cover it, and refrigerate it overnight. When I'm ready to bake, I let it sit at room temperature for 20–30 minutes before popping it into the oven.

What can I use instead of cheddar cheese soup?

If I don’t have the canned soup, I make a quick cheese sauce using butter, flour, milk, and shredded cheese. It’s a bit more effort but still delicious.

Can I use ground turkey instead of beef?

Yes, I’ve made it with ground turkey before and it turns out just as tasty. I season it a bit more to enhance the flavor since turkey is milder than beef.

Why are my potatoes still firm after baking?

It’s usually because the slices were too thick or the oven temperature was off. I make sure my slices are around ⅛ inch and bake until they’re fork-tender—sometimes that takes a little longer depending on the potato type.

Conclusion

This cheesy ground beef and potato casserole is my go-to when I need a warm, filling dinner that feeds a crowd or makes great leftovers. It’s simple to prepare, endlessly adaptable, and hits the spot every single time. Whether it’s a cozy weeknight meal or part of a weekend spread, I always know it’s going to be a hit.

Cheesy Ground Beef and Potato Casserole

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Author: Sue
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Yield: 6 servings
Category: Entree / Casserole
Method: Bake
Cuisine: American
Diet: Low Lactose

Print Recipe

Description

Tender, cheesy, and comforting casserole combining seasoned ground beef, creamy cheese‑soup sauce, and thinly sliced potatoes.

Instructions

Preheat oven to 400 °F (204 °C).
In a bowl, whisk together cheddar cheese soup, evaporated milk (or whole milk), and heavy cream. Set aside.
Wash and dry potatoes, then slice into ~⅛‑inch slices using a knife or mandoline.
In a skillet over medium‑high heat, cook ground beef and diced onion until browned. Add minced garlic, paprika, salt, and black pepper; cook another minute. Drain excess fat.
Layer one third of the potato slices in an oven‑safe skillet or baking dish, then add one third of the cheese‑soup mixture and one third of the beef mixture.
Repeat the layers two more times (potatoes → sauce → beef), but do not add shredded cheese yet.
Cover the casserole and bake for 1 hour or until potatoes are fork‑tender.
Remove cover, sprinkle shredded cheddar cheese over top, and bake an additional 10 minutes until cheese is melted and bubbly.
Let rest for about 10 minutes; garnish with chopped parsley and serve.