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Hearty Ground Beef and Potatoes Casserole

Layers of seasoned ground beef and tender potato slices baked in creamy sauce and topped with melted cheddar cheese for a high-protein comfort dinner.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef 90/10 or 93/7
  • 4 large potatoes Russet or Yukon Gold, thinly sliced (about 1/8 inch thick)
  • 1 can (10.75 oz) condensed cream of mushroom soup
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese sharp or extra-sharp preferred
  • salt and black pepper to taste
  • optional seasonings garlic powder, paprika, or Italian seasoning

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Knife or mandoline for slicing
  • small mixing bowl
  • aluminum foil

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter or cooking spray.
  2. 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.
  3. 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.
  4. Peel and thinly slice the potatoes into rounds about 1/8 inch thick, keeping slices as uniform as possible.
  5. Arrange the potato slices in a single, overlapping layer in the bottom of the prepared baking dish, like laying shingles on a roof.
  6. Spread the cooked ground beef evenly over the potato layer.
  7. In a small bowl, whisk together the condensed cream of mushroom soup and milk until smooth and pourable with no lumps.
  8. 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.
  9. Cover the dish tightly with aluminum foil and bake for 60 minutes.
  10. 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.
  11. Let the casserole rest for 10 minutes before serving to allow the sauce to thicken and the layers to set.

Notes

Storage: Store leftovers in airtight containers in the fridge for up to 3-4 days. Reheating: Microwave individual portions on medium power for 2-3 minutes, or reheat larger portions covered with foil at 325°F for 20 minutes. Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in fridge before reheating. Make-Ahead: Assemble up to 24 hours ahead, cover, and refrigerate. Let sit at room temperature 15 minutes before baking, or add 5-10 minutes to covered baking time. Speed Tip: Par-boil sliced potatoes for 5-8 minutes before assembling to cut final baking time by about 20 minutes. Substitutions: Use ground turkey or chicken for leaner option. Swap cream of mushroom for cream of celery or chicken. Try cheddar-mozzarella blend or Pepper Jack for different flavors. Variations: Layer sliced onions or bell peppers between potatoes and beef. Add crumbled bacon over the beef layer. For lower-fat version, use Greek yogurt thinned with broth instead of soup-milk mixture.