When you need a dinner that feels like a warm hug but actually fuels your body, this high protein ground beef and potatoes casserole delivers on both counts. Tender potato slices, seasoned ground beef, and a creamy sauce come together in one dish that your whole family will finish without complaints.
This is the kind of recipe that gets passed down because it works. Simple ingredients you probably already have, straightforward steps, and a final result that tastes like you spent way more effort than you actually did. The casserole feeds six people generously and provides a solid protein boost—around 28 grams per serving—making it practical for anyone who needs real sustenance from their meals.
Why You’ll Love This Ground Beef and Potatoes Casserole
Everything bakes together in one dish, which means cleanup involves exactly one pan plus whatever you used to brown the beef. The casserole holds its shape when you cut into it, so you get clean servings that look good on the plate instead of a mushy pile.
The cream of mushroom soup creates a savory sauce that soaks into the potatoes as they bake, turning them creamy and flavorful without any complicated sauce-making. Sharp cheddar melted on top adds richness and that golden, bubbly finish everyone loves. The potatoes on the bottom get slightly crispy where they touch the pan, creating a textural contrast with the tender layers above.
This recipe is forgiving. If your potatoes are sliced a bit thicker, add 10 minutes to the baking time. If you use ground turkey instead of beef, the dish still works. The basic formula adapts to whatever you have available, which matters when you’re cooking on a weeknight and don’t want to run to the store for specialty ingredients.
Leftovers reheat beautifully and actually taste better the next day once the flavors have had time to settle. I portion out extras for easy weekday lunches, and they hold up well in the microwave without getting watery or separating.
Ingredients for High Protein Ground Beef and Potatoes Casserole
I use lean ground beef—90/10 or 93/7—because it provides plenty of protein without leaving excess grease to drain. The small amount of fat that remains adds flavor to the casserole without making it greasy.
- 1 lb lean ground beef
- 4 large potatoes (Russet or Yukon Gold), thinly sliced
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- Salt and black pepper to taste
- Optional: garlic powder, paprika, or Italian seasoning
Potato Selection: Russets work great because they have enough starch to become creamy when baked but still hold their structure. Yukon Golds give you a naturally buttery flavor and a slightly waxier texture that some people prefer. Either way, slice them uniformly at about 1/8 inch thick so they cook evenly. A mandoline makes this job faster and more consistent, but a sharp knife and steady hand work fine.
Soup and Milk: The condensed cream of mushroom soup provides the base for the sauce. When you mix it with milk, it loosens up enough to coat everything and seep between the layers. I use whole milk for better flavor, but 2% works if that’s what you have. Some people substitute the soup and milk combo with a mixture of Greek yogurt and broth for a lighter version, though the texture changes slightly.
Cheese Choice: Sharp cheddar gives you the most flavor. I shred my own from a block rather than using pre-shredded because it melts smoother and doesn’t have the anti-caking additives. Extra-sharp works too if you want a stronger cheese presence.
Seasonings: Don’t skip the salt and pepper—they’re essential for bringing out the flavors of the beef and potatoes. Garlic powder adds depth, paprika contributes a subtle warmth and color, and Italian seasoning works if you want a more herb-forward profile.
How to Make High Protein Ground Beef and Potatoes Casserole
The assembly process is straightforward. Get your potatoes sliced first, then brown the beef while the oven preheats. Everything comes together quickly after that.
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large skillet over medium heat, cook the ground beef until it’s completely browned and broken into small crumbles, about 6 to 8 minutes. Use a wooden spoon or spatula to break up any large chunks as it cooks. Drain off the excess fat by tilting the pan and spooning it out, or pour the beef into a colander if there’s a lot.
3. Return the beef to the pan and season it with salt, pepper, and your choice of optional spices. I use about half a teaspoon each of garlic powder and paprika, plus a quarter teaspoon of black pepper. Stir to distribute the seasonings evenly, then remove from heat.
4. While the beef browns, peel and thinly slice your potatoes into rounds about 1/8 inch thick. Keep the slices as uniform as possible so they cook at the same rate. If you’re working ahead, you can store sliced potatoes in cold water to prevent browning, but drain and pat them dry before using.
5. Arrange the potato slices in the bottom of your prepared baking dish in a single, overlapping layer. Think of it like laying shingles on a roof—each slice should overlap the previous one by about half. This creates a sturdy base that supports the beef and sauce.
6. Spread the cooked ground beef evenly over the potato layer. Use a spoon to distribute it uniformly so every serving will have beef in it.
7. In a small bowl, whisk together the condensed cream of mushroom soup and milk until the mixture is smooth and pourable. You want to eliminate any lumps so the sauce distributes evenly.
8. Pour the soup mixture over the beef and potatoes, making sure it works its way into all the gaps and corners. Tilt the dish slightly if needed to help the sauce flow into the edges.
9. Cover the dish tightly with aluminum foil and bake for 60 minutes. The foil traps steam, which helps the potatoes cook through without drying out the top.
10. Remove the foil carefully—the steam will be hot. Sprinkle the shredded cheddar cheese evenly over the top, then return the dish to the oven uncovered. Bake for an additional 10 to 15 minutes until the cheese is melted, bubbly, and starting to turn golden in spots. Test the potatoes by piercing them with a fork—they should be completely tender with no resistance.
11. Let the casserole rest for 10 minutes before serving. This resting time allows the sauce to thicken slightly and makes cutting and serving much cleaner.
What to Serve with Ground Beef and Potatoes Casserole
This casserole is filling on its own, but adding a vegetable side or salad makes the meal feel complete and adds nutritional variety.
Steamed Green Beans: Simple and classic. Toss them with a little butter, salt, and pepper. The crisp-tender texture and bright color contrast nicely with the creamy casserole.
Garden Salad: Mixed greens, cherry tomatoes, cucumber, and shredded carrots with a tangy vinaigrette cut through the richness of the cheese and beef. The acidity refreshes your palate between bites.
Roasted Broccoli: Toss broccoli florets with olive oil, salt, and garlic powder, then roast at 425°F for 20 minutes until the edges get crispy. The slight char and crunch work well alongside the soft casserole.
Dinner Rolls: Soft, warm rolls are perfect for soaking up any extra sauce on your plate. They also make the meal feel a bit more special without requiring much effort.
Coleslaw: A vinegar-based slaw with shredded cabbage and carrots adds crunch and acidity. The cool temperature and tangy dressing provide a nice contrast to the hot, creamy casserole.
Corn on the Cob: When corn is in season, a couple of ears per person add sweetness and a pop of color to the plate. Brush with butter and sprinkle with salt.
Sautéed Spinach: Quick to make and healthy. Cook fresh spinach in a hot pan with a little olive oil and garlic until just wilted. The slight bitterness balances the richness of the main dish.
Pro Tips & Variations
Speed It Up: Par-boil the sliced potatoes for 5 to 8 minutes in salted boiling water before assembling the casserole. Drain them well, then proceed with the recipe. This cuts the final baking time by about 20 minutes and ensures the potatoes are tender.
Extra Vegetables: Layer thinly sliced onions or bell peppers between the potatoes and beef for added flavor and nutrition. Mushrooms work well too if you dice them and cook them with the beef.
Cheese Variations: Try a blend of cheddar and mozzarella for extra meltiness, or use Monterey Jack with jalapeños for a spicy kick. Pepper Jack also works if your family likes heat.
Protein Swaps: Ground turkey or chicken work in place of beef. The casserole will be leaner but still satisfying. Ground pork or a pork-beef blend adds richness.
Soup Alternatives: Swap cream of mushroom for cream of celery, cream of chicken, or even a cheese soup if you want a different flavor profile. The texture and cooking method stay the same.
Lower-Fat Version: Use 93% lean ground turkey and replace the soup-milk mixture with a combination of plain Greek yogurt thinned with a bit of chicken broth. The sauce won’t be quite as thick, but it lightens the overall dish considerably.
Add More Protein: Crack a couple of eggs over the top during the last 15 minutes of baking. The eggs will set into the cheese layer and boost the protein content even more.
Storage & Reheating Tips
Storage: Let the casserole cool completely before covering it tightly with plastic wrap or transferring portions to airtight containers. It keeps in the refrigerator for up to 3 to 4 days.
Reheating: For individual portions, microwave on medium power for 2 to 3 minutes until heated through. For larger portions, cover with foil and reheat in a 325°F oven for about 20 minutes. The oven method preserves the texture better—the microwave can make the potatoes a bit softer, but it’s faster for weekday lunches.
Freezing: This casserole freezes reasonably well, though the potatoes can change texture slightly when thawed. Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating. The flavors remain good even if the texture isn’t quite as perfect as when freshly baked.
Meal Prep: Assemble the entire casserole up to 24 hours ahead, cover, and refrigerate. When you’re ready to cook, let it sit at room temperature for 15 minutes, then bake as directed. You may need to add 5 to 10 minutes to the covered baking time if starting from cold.
Common Questions
Can I use frozen hash browns instead of sliced potatoes? Yes, thawed frozen hash browns work as a shortcut. Spread them in the bottom of the dish, top with beef and sauce, and bake. The texture will be different—less structured and more like a hash brown casserole—but it’s still good.
What if my potatoes aren’t tender after an hour? Cover the dish again and bake for another 10 to 15 minutes. Thicker potato slices or a colder oven can extend the cooking time. Test with a fork to check doneness.
Can I make this without the canned soup? You can make a simple white sauce by melting 2 tablespoons of butter, whisking in 2 tablespoons of flour, then gradually adding 1.5 cups of milk while stirring until thick. Season with salt, pepper, and garlic powder. It takes more effort but tastes fresh.
How do I prevent the casserole from being watery? Make sure to drain the ground beef well after browning. Also, let the casserole rest for the full 10 minutes after baking—this allows the sauce to thicken and the layers to set up.
Can I add bacon to this recipe? Absolutely. Cook 4 to 6 strips of bacon until crispy, crumble them, and sprinkle over the beef layer before adding the sauce. Bacon adds smokiness and extra protein.
This high protein ground beef and potatoes casserole proves that comfort food and practical nutrition can coexist. The straightforward preparation fits into busy schedules, and the hearty result satisfies everyone at the table. Make this one your go-to when you need dinner to be easy but substantial.
Hearty Ground Beef and Potatoes Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
- In a large skillet over medium heat, cook the ground beef until completely browned and broken into small crumbles, about 6 to 8 minutes. Drain off the excess fat.
- Season the beef with salt, pepper, and optional spices like garlic powder (1/2 tsp), paprika (1/2 tsp), or Italian seasoning. Stir to distribute evenly, then remove from heat.
- Peel and thinly slice the potatoes into rounds about 1/8 inch thick, keeping slices as uniform as possible.
- Arrange the potato slices in a single, overlapping layer in the bottom of the prepared baking dish, like laying shingles on a roof.
- Spread the cooked ground beef evenly over the potato layer.
- In a small bowl, whisk together the condensed cream of mushroom soup and milk until smooth and pourable with no lumps.
- Pour the soup mixture evenly over the beef and potatoes, ensuring it works into all the gaps and corners. Tilt the dish slightly if needed.
- Cover the dish tightly with aluminum foil and bake for 60 minutes.
- Remove the foil carefully (watch for hot steam), sprinkle the shredded cheddar cheese evenly over the top, and bake uncovered for an additional 10 to 15 minutes until the cheese is melted, bubbly, and golden. Test potatoes with a fork—they should be completely tender.
- Let the casserole rest for 10 minutes before serving to allow the sauce to thicken and the layers to set.
