Cheesy Ground Beef & Potato Casserole

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Cheesy Ground Beef and Potato Casserole is basically the culinary equivalent of putting on sweatpants and ordering comfort. It is cozy, forgiving, and somehow makes leftovers feel like a treat.

If you want to double down on casserole comfort, check out this cheesy ground beef and rice casserole for a rice-based cousin that also knows how to hug your stomach.

Ready to dig in and make something that feeds a crowd or just your hungry self for the week? Let us go.

Why This Recipe is Awesome

First off, it is stupid simple. You do not need fancy skills or a tiny sous chef to help you. Brown the beef, slice the taters, layer, bake. Done.

It makes great leftovers and reheats like a dream. Like, pop it in the oven or microwave and you have dinner again. No judgment if you eat it straight from the container.

It is flexible. Want to swap cheeses or sneak in some veggies? No problem. This dish forgives mistakes and rewards laziness. If you can spoon, you can casserole. FYI, this is also a perfect way to use up random bits of cheese in the fridge.

If you love hearty baked dishes, you might also enjoy this comforting read on a classic version that celebrates warm, cheesy vibes cheesy ground beef rice casserole a comfort food classic. Trust me, variety is the spice of weeknight dinners.

Ingredients You’ll Need

• 1 lb ground beef. Use whatever ground beef you prefer. Leaner is less greasy, fattier is more flavor.
• 4 medium potatoes, thinly sliced. Russets or Yukon Gold work great.
• 1 onion, chopped. White, yellow, or red. I will not judge.
• 2 cups shredded cheese, cheddar or your choice. Mix it up if you want.
• 1 can cream of mushroom soup. Yes, the can is part of the charm.
• 1 cup milk. Whole milk makes it richer but skim works in a pinch.
• Salt and pepper to taste. Be brave with the pepper.
• 1 teaspoon garlic powder. Or fresh garlic if you feel fancy.
• 1 teaspoon paprika. For color and tiny smoky vibes.
• 1 tablespoon olive oil. For browning the beef and onion.

Keep it simple. Do not skip seasoning. The soup and milk are the glue, but salt and pepper make it sing.

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and ground beef, cooking until the beef is browned and the onion is tender. Drain excess fat.
3. Stir in the cream of mushroom soup, milk, garlic powder, paprika, salt, and pepper. Mix well.
4. In a greased baking dish, layer half of the sliced potatoes. Top with half of the beef mixture, then sprinkle with half of the cheese. Repeat the layers with the remaining potatoes, beef mixture, and cheese.
5. Cover the dish with foil and bake for 30-35 minutes.
6. Remove the foil and bake for an additional 10-15 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
7. Let it cool for a few minutes before serving.

A few quick tips while you follow the steps. Slice the potatoes thin so they cook through without turning the oven into a time machine. If you slice them thicker, parboil for a few minutes first. Grease the dish well so the edges do not stick and cry when you try to serve.

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven. Rookie mistake. Hot oven means even cooking and crisp edges.
• Overcrowding your skillet when browning the beef. The meat steams instead of browns. Brown equals flavor.
• Forgetting to season the beef mixture. The soup is tasty but bland on its own. Salt and pepper are your friends.
• Using potatoes that are too thick without parboiling. You will end up with crunchy sadness in the middle.
• Leaving the foil on for the whole bake. You want that cheese to bubble and get a little golden. Take the foil off near the end.
• Cutting corners by skipping the drain step after browning. Too much grease will pool and make the casserole soggy.

Laugh at these mistakes now, but resist making them. I made most of them at least twice before learning.

Alternatives & Substitutions

• No cream of mushroom soup? Use cream of chicken or celery, or make a quick roux with butter, flour, and milk to thicken a broth for a homemade sauce.
• Want more veggies? Add a layer of thinly sliced zucchini, bell peppers, or frozen peas. They play nicely with the beef.
• Cheese swap. Try Monterey Jack, pepper jack, or a blend of cheddar and mozzarella for extra meltiness. IMO, a little sharp cheddar goes a long way.
• Low dairy option. Use a dairy-free milk and a dairy-free cheese. Texture changes but flavor survives.
• Potato swap. Use thinly sliced sweet potatoes for a slightly sweeter take. Or use leftover mashed potatoes for a shepherds pie vibe.
• For a lighter option, replace half the potatoes with cauliflower slices. It reduces carbs without dramatically changing the soul of the dish.

If you’re in the mood to explore other hearty casseroles, consider this countryside favorite that leans into rustic flavors ground beef country casserole hearty and comforting. It is a good cousin for nights when you want something similar but different.

FAQ (Frequently Asked Questions)

Q. Can I use ground turkey instead of ground beef?
A. Sure. It will be leaner and lighter. Add a touch more seasoning because turkey needs backup singers.

Q. Can I assemble this ahead of time and bake later?
A. Absolutely. Assemble, cover, and refrigerate for up to 24 hours. Bake from cold and add a few extra minutes if needed.

Q. Do I have to peel the potatoes?
A. No. Leaving the skins on adds texture and nutrients. Peel if you prefer a smoother finish.

Q. Can I freeze this casserole?
A. Yes. Cool completely, wrap tightly, and freeze. Thaw in the fridge overnight before reheating in the oven.

Q. What if my potatoes are not tender after the stated time?
A. Keep baking in 10 minute increments until tender. Fork test is your friend. No one likes undercooked potatoes.

Q. Can I use fresh mushrooms instead of canned soup?
A. You can, but then you should make a quick cream sauce to replace the canned soup. Fresh mushrooms alone will be dry.

Q. Can I make this in a slow cooker?
A. You can try. Layer everything and cook on low for several hours until potatoes are tender. Do not expect a golden cheese top unless you broil at the end.

Final Thoughts

This casserole is the kind of dish that makes life easier and dinner happier. It feeds a small army and warms the heart. Leftovers are a badge of honor and reheating is practically a superpower here.

Play with it, make it your own, and do not stress perfection. Cooking should be fun, messy, and delicious. If that sounds like you, congratulations, you belong in my kitchen.

Now go impress someone or just yourself with your new culinary skills. You earned it.

Conclusion

If you want another take or a slightly different recipe to compare techniques and flavor, check out this helpful variation called Cheesy Ground Beef & Potato Dinner Casserole. It is a great companion to experiment with and adapt to your taste.

Cheesy Ground Beef and Potato Casserole

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• Author: admin
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Diet: Beef

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Description

A cozy and forgiving casserole that’s simple to prepare, perfect for leftovers, and allows for versatility with ingredients.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 4 medium potatoes, thinly sliced
• 1 onion, chopped
• 2 cups shredded cheese (cheddar or your choice)
• 1 can cream of mushroom soup
• 1 cup milk
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 tablespoon olive oil

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and ground beef, cooking until the beef is browned and the onion is tender. Drain excess fat.
3. Stir in the cream of mushroom soup, milk, garlic powder, paprika, salt, and pepper. Mix well.
4. In a greased baking dish, layer half of the sliced potatoes. Top with half of the beef mixture, then sprinkle with half of the cheese. Repeat the layers with the remaining potatoes, beef mixture, and cheese.
5. Cover the dish with foil and bake for 30-35 minutes.
6. Remove the foil and bake for an additional 10-15 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
7. Let it cool for a few minutes before serving.

Notes

Slice potatoes thinly for even cooking. If using thicker slices, parboil first. Grease the dish well to prevent sticking.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 1g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 60mg

Keywords: casserole, ground beef, comfort food, potatoes, easy recipe