If you need a cozy, stick-to-your-ribs dinner that doesn’t take fancy ingredients, this baked beef and potato casserole delivers. It’s layers of tender potatoes, savory seasoned ground beef, and a creamy, cheesy finish—perfect for busy weeknights and even better as leftovers.
Why you’ll love this casserole
- Comfort-food classic flavors with simple grocery-store ingredients
- Great make-ahead option for meal prep
- Feeds a family (and reheats like a dream)
- Easy to customize with veggies, cheese, or spice level
Ingredients you’ll need
- Ground beef (80/20 recommended for flavor)
- Russet or Yukon Gold potatoes (thinly sliced)
- Yellow onion (diced)
- Garlic (minced)
- Cream of mushroom soup (or cream of chicken)
- Sour cream (for extra creaminess)
- Shredded cheddar cheese (sharp cheddar is great here)
- Beef broth (helps the potatoes cook through)
- Salt, black pepper, paprika
- Optional: Worcestershire sauce, chopped parsley, or a pinch of red pepper flakes
How to make baked beef and potato casserole
1) Prep the oven and pan. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2) Brown the beef. In a large skillet over medium-high heat, cook ground beef and onion until the beef is browned. Drain excess grease. Stir in garlic, salt, pepper, paprika, and (if using) a splash of Worcestershire sauce. Cook 30 seconds more.
3) Mix the creamy layer. In a bowl, stir together condensed soup, sour cream, and beef broth until smooth.
4) Layer it up. Add half the sliced potatoes to the baking dish in an even layer. Spoon on half the beef mixture. Pour on about half the creamy sauce. Repeat with remaining potatoes, beef, and sauce.
5) Bake covered, then add cheese. Cover tightly with foil and bake 60–70 minutes, or until the potatoes are tender when pierced with a knife.
6) Finish with cheese. Remove foil, sprinkle cheddar over the top, and bake uncovered 10–15 minutes until melted and bubbly. Rest 10 minutes before slicing.
Tips for the best results
- Slice potatoes thin. Aim for 1/8-inch slices so they cook evenly. A mandoline makes this quick.
- Seal the foil well. Tight coverage helps steam the potatoes until tender.
- Rest before serving. Letting it sit helps the layers set so it slices cleanly.
- Don’t skip seasoning. Potatoes need salt—season the beef well for a flavorful casserole.
Easy variations
- Add veggies: Layer in thawed frozen peas, corn, or sautéed mushrooms.
- Swap the cheese: Try Colby Jack, pepper jack, or a cheddar-mozzarella blend.
- Make it a little spicy: Add diced jalapeños or a pinch of cayenne to the beef.
- Use ground turkey: Works great—add an extra splash of broth for moisture.
What to serve with it
- Simple green salad with a tangy vinaigrette
- Steamed green beans or roasted broccoli
- Buttery dinner rolls or garlic bread
Storage and reheating
- Refrigerate: Store covered in the fridge up to 4 days.
- Freeze: Cool completely, wrap tightly, and freeze up to 2 months (best texture when thawed overnight in the fridge).
- Reheat: Microwave portions or warm covered in a 350°F oven until heated through. Add a splash of broth if it looks dry.
Baked Beef and Potato Casserole (Printable Recipe)
- Yield: 6–8 servings
- Prep time: 20 minutes
- Bake time: 75–85 minutes
Ingredients
- 1 1/2 lb ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 tsp kosher salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tbsp Worcestershire sauce (optional)
- 2 lb potatoes (Russet or Yukon Gold), peeled if desired and thinly sliced
- 1 (10.5 oz) can cream of mushroom soup
- 3/4 cup sour cream
- 3/4 cup beef broth
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Brown ground beef and onion in a skillet until beef is cooked through; drain grease. Add garlic, salt, pepper, paprika, and Worcestershire (if using). Cook 30 seconds.
- In a bowl, mix soup, sour cream, and beef broth until smooth.
- Layer half the potatoes in the dish. Top with half the beef mixture, then half the sauce. Repeat layers.
- Cover tightly with foil and bake 60–70 minutes, until potatoes are tender.
- Uncover, add cheddar cheese, and bake 10–15 minutes until bubbly. Rest 10 minutes before serving.
