Beef and potato casserole brings cozy, nostalgic comfort to your table with layers of hearty flavor and creamy, cheesy goodness in every bite.
Perfect for weeknight dinners or chilly weekends, this beef and potato casserole is easy to assemble and even easier to love.
What’s Inside: Key Ingredients in This Beef and Potato Casserole
- Ground beef – Savory and satisfying, it creates the hearty foundation for this one-dish wonder.
- Russet potatoes – Starchy and tender when baked, they form the ultimate comforting base.
- Cream of mushroom soup – Adds creamy depth and ties all the layers together with rich flavor.
- Yellow onion – A mellow aromatic that enhances the flavor of the beef.
- Garlic – Boosts the savory profile with subtle warmth.
- Milk – Lightens the soup mixture just enough to make it pourable and smooth.
- Sharp cheddar cheese – Melted throughout and over the top, it delivers bold flavor and gooey texture.
Layer It On: How to Make This Beef and Potato Casserole
Brown the beef with garlic and onion until tender and aromatic. Stir together the cream of mushroom soup, milk, and a portion of the cheese to create the creamy sauce.
Layer half the thinly sliced potatoes into a greased baking dish. Spoon over half the creamy soup mixture, followed by half of the beef. Repeat the layers with the remaining ingredients.
Cover with foil and bake until the potatoes are soft and the flavors meld together. Uncover, top with more cheese, and bake again until bubbling and golden. Let it rest before serving to allow it to set.
Kitchen Know-How: Tips for the Best Casserole
Thin, evenly sliced potatoes are essential for even cooking—use a mandoline if you have one. Don’t skip the resting time after baking; it helps the casserole hold its shape when sliced.
Feel free to swap in ground turkey or chicken for a lighter twist, or add a layer of sautéed mushrooms or green beans for extra texture and nutrition. Smoked gouda or Monterey Jack can add a different cheese personality, if you’re feeling adventurous.
Storing Your Comfort: Leftover Love for This Casserole
Store leftovers tightly wrapped in the fridge for up to four days. Reheat portions in the oven or microwave until warmed through. For longer storage, wrap individual portions and freeze for up to two months—just thaw overnight in the fridge before reheating.
Beef and Potato Bake Casserole
Ingredients
- 2 cups shredded sharp cheddar cheese divided
- ¾ cup milk
- 2 large russet potatoes peeled and thinly sliced (approximately 3-4 cups)
- 10.75 oz can condensed cream of mushroom soup
- 1 yellow onion finely chopped (about ½ cup)
- 2 cloves garlic minced
- 1 pound ground beef
Instructions
- Set the oven to preheat at 350°F.
- In a skillet set over medium heat, begin cooking the ground beef. Introduce the chopped onions and minced garlic, stirring and sautéing until the beef is thoroughly browned. Drain any residual fat, if present.
- In a separate bowl, blend the condensed mushroom soup with milk and incorporate 1 cup of shredded cheddar cheese.
- Coat a 2-quart (11×7 inch) baking dish lightly with non-stick cooking spray. Begin layering by arranging half of the sliced potatoes across the bottom. Spoon over half the prepared soup mixture, then spread half the cooked beef. Repeat the layering sequence with the remaining potatoes, soup, and beef.
- Cover the assembled dish with aluminum foil and bake for 60 minutes.
- Remove the foil and distribute the remaining 1 cup of cheddar cheese over the top. Return the dish to the oven and bake, uncovered, for an additional 15 to 20 minutes, or until the cheese is melted and bubbly and the potatoes are fork-tender.
- Once baked, allow the casserole to rest for 10 to 15 minutes before slicing and serving.
