This was gone before anything else on the table disappeared.
This Cheesy Ground Beef and Potato Casserole takes comfort food to the next level. Fluffy russet potatoes pair with a savory beef-and-onion mixture, turning classic “meat and potatoes” into a creamy, layered bake. The magic is in the homemade cheese sauce—mixing condensed soup, milk, and freshly shredded cheddar creates a silky texture that pre-shredded cheese can’t match.
Cheesy Ground Beef and Potato Casserole
Ingredients:
For the Base:
- 1 1/2 lbs ground beef (80–90% lean)
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
Potato Layers:
- 2 lbs potatoes (Russet or Yukon Gold)
- 2 tbsp unsalted butter, softened
Creamy Sauce:
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup milk (whole or 2%)
- 1 1/2 cups shredded sharp cheddar, divided
- 1 tsp salt & 1/2 tsp black pepper, divided
Instructions:
Step 1: Prep Potatoes
Preheat oven to 375°F and butter a 9×13-inch dish. Slice potatoes into 1/8-inch rounds.
Tip: Even slices are key. Use a mandoline with the guard or slice carefully by hand so potatoes cook evenly.
Step 2: Cook Beef
Sauté beef and onion 7–9 minutes until browned. Add garlic in the last minute, then drain excess fat. Stir in half the salt, pepper, and Italian seasoning.
Step 3: Make Cheese Sauce
Whisk together soup, milk, remaining salt and pepper, and 1 cup of shredded cheese. Optional: add 1/2 tsp paprika or garlic powder for extra flavor.
Step 4: Layer Casserole
Spread 2–3 tbsp sauce on the dish bottom. Layer half the potatoes, half the beef, then half the remaining sauce. Repeat once. Press top layer gently so sauce fills gaps.
Step 5: Bake in Two Stages
- Covered: Bake 45–55 minutes with foil.
- Uncovered: Sprinkle remaining 1/2 cup cheese and bake 10–15 minutes until bubbly and potatoes are tender.
Step 6: Rest Before Serving
Let casserole sit 10 minutes to thicken and set layers for clean, perfect squares.
