This oven-baked beef and potato casserole is the kind of cozy, budget-friendly dinner that always hits the spot: tender sliced potatoes, savory ground beef, and a creamy, cheesy finish—all baked in one pan.
Why You’ll Love This Casserole
- Made with everyday grocery-store ingredients
- Hearty, filling, and kid-friendly
- Great make-ahead and reheats well for lunches
- Easy to customize with veggies or different cheeses
Ingredients
- 1 1/2 pounds russet potatoes, peeled (optional) and thinly sliced (about 1/8-inch)
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 (10.5-ounce) can cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese, plus more for topping
- 1 tablespoon olive oil or butter (for greasing the dish)
- Optional: 1 cup frozen peas or mixed veggies
- Optional garnish: chopped parsley
How to Make Oven-Baked Beef and Potato Casserole
Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Brown the beef: In a large skillet over medium-high heat, cook ground beef and onion until the beef is browned and the onion is soft, 7–9 minutes. Drain excess grease if needed. Stir in garlic, 1 teaspoon salt, 1/2 teaspoon pepper, paprika, and Italian seasoning for 30 seconds.
- Mix the sauce: In a bowl, whisk together cream of mushroom soup and milk until smooth. Stir in 1 cup cheddar.
- Assemble: Layer half the sliced potatoes in the baking dish. Season lightly with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread the beef mixture over the potatoes (add veggies here if using). Pour half the sauce over the beef. Add remaining potatoes and pour the remaining sauce over the top.
- Bake covered: Cover tightly with foil and bake 60 minutes, or until the potatoes are nearly tender.
- Finish uncovered: Remove foil, sprinkle a handful of extra cheddar on top, and bake 10–15 minutes until bubbly and lightly golden.
- Rest and serve: Let stand 10 minutes before slicing so it sets. Garnish with parsley if you like.
Tips for Tender Potatoes (No Crunchy Slices)
- Slice thin and even: Aim for about 1/8-inch. A mandoline makes this fast and consistent.
- Seal tightly while baking: Foil traps steam and helps the potatoes soften.
- Check doneness with a fork: If potatoes need more time, re-cover and bake 10 more minutes.
- Use the right potatoes: Russets get tender and hearty; Yukon Golds turn extra creamy.
Easy Variations
- Swap the protein: Ground turkey or sausage both work great.
- Change the soup: Cream of chicken is a classic substitute.
- Add veggies: Peas, corn, green beans, mushrooms, or bell peppers.
- Make it spicy: Add diced jalapeños, hot sauce, or a pinch of cayenne.
What to Serve With Beef and Potato Casserole
- A crisp green salad with a tangy vinaigrette
- Steamed broccoli or green beans
- Simple buttered corn
- Dinner rolls or garlic bread
Storage and Reheating
- Refrigerate: Store covered in the fridge up to 4 days.
- Freeze: Wrap tightly and freeze up to 2 months (best texture when thawed overnight in the fridge).
- Reheat: Microwave portions until hot, or reheat in a 350°F oven covered with foil for 15–25 minutes.
Recipe Notes
- Make-ahead: Assemble up to 24 hours in advance, refrigerate, then bake (add 10–15 minutes to the covered bake time if going in cold).
- Cheese options: Cheddar is classic, but Colby Jack or a cheddar-mozzarella blend melts beautifully.
- Seasoning: Taste the beef mixture before assembling and adjust salt/pepper to your liking.
Oven-Baked Beef and Potato Casserole Recipe
Yield: 6–8 servings
Prep Time: 20 minutes
Cook Time: 70–80 minutes
Total Time: about 1 hour 40 minutes
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Brown ground beef and onion in a skillet. Drain if needed. Add garlic and seasonings.
- Whisk soup and milk; stir in 1 cup cheddar.
- Layer half the potatoes in the dish; season lightly. Add beef mixture, then half the sauce. Add remaining potatoes and remaining sauce.
- Cover with foil and bake 60 minutes.
- Uncover, top with more cheddar, and bake 10–15 minutes until bubbly and golden.
- Rest 10 minutes, slice, and serve.
