Cheesy Ground Beef & Potato Casserole

A cozy, hearty casserole made with seasoned ground beef, tender potatoes, creamy sauce, and plenty of melted cheese. It’s an easy family dinner that comes together with simple pantry ingredients.

Ingredients

For the casserole:

• 1½ lb (680 g) ground beef
• 2 lb (900 g) russet or Yukon Gold potatoes, thinly sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup beef broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 2 cups shredded cheddar cheese, divided
• ½ cup shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley

Optional:

• ½ cup sour cream
• ½ teaspoon red pepper flakes
• ½ cup diced bell pepper
• 4 slices cooked bacon, crumbled
• 2 green onions, sliced

Instructions

1. Prepare the potatoes
   Preheat the oven to 375°F (190°C). Peel the potatoes if desired and slice them very thinly and evenly. Set aside.
2. Cook the ground beef
   Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook for 6–8 minutes, breaking up the beef as it cooks, until browned and the onion is softened.
3. Add garlic and seasoning
   Drain excess grease if necessary. Add the minced garlic, paprika, Italian seasoning, onion powder, garlic powder, salt, and black pepper. Cook for another 1 minute.
4. Make the creamy sauce
   In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the milk and beef broth until smooth.
5. Thicken the sauce
   Cook for 3–5 minutes, stirring frequently, until the sauce thickens slightly. Remove from the heat and stir in 1 cup of cheddar cheese until melted and smooth. Stir in sour cream if using.
6. Assemble the casserole
   Lightly grease a 9×13-inch (23×33 cm) baking dish.

Arrange half of the sliced potatoes in an even layer. Spread half of the seasoned ground beef over the potatoes. Pour over half of the cheese sauce.

Repeat with the remaining potatoes, beef, and sauce.

7. Add the cheese topping
   Sprinkle the remaining 1 cup cheddar cheese and the mozzarella evenly over the top.
8. Bake
   Cover tightly with aluminum foil and bake for 45 minutes.

Remove the foil and continue baking for another 20–25 minutes, until the potatoes are tender and the cheese is bubbling and golden.

9. Rest and garnish
   Let the casserole rest for 10–15 minutes before slicing. Garnish with fresh parsley and green onions if desired.

Nutrition Information

Approximate per serving, based on 8 servings and without optional toppings:

• Calories: 510 kcal
• Protein: 30 g
• Carbohydrates: 35 g
• Fat: 28 g
• Saturated Fat: 14 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 720 mg
• Cholesterol: 90 mg

Nutrition will vary depending on the ground beef, cheese, milk, and other ingredients used.

Nut & Allergen Information

• Contains dairy from butter, milk, cheddar, mozzarella, and optional sour cream.
• Contains wheat/gluten from all-purpose flour.
• Naturally nut-free when prepared with nut-free ingredients.
• Egg-free.
• For gluten-free preparation, replace the flour with a gluten-free flour blend or cornstarch and use certified gluten-free ingredients.
• Check packaged cheese and seasonings for possible cross-contamination if allergies are a concern.

Helpful Tips

• Slice the potatoes very thinly so they cook evenly.
• Yukon Gold potatoes give the casserole a creamy texture, while russets make it thicker and starchier.
• For extra flavor, use 80/20 ground beef and drain excess grease after browning.
• Don’t skip the resting time—it allows the creamy sauce to set.
• For a crispy topping, broil for 1–2 minutes at the end, watching carefully.
• Add mushrooms, corn, peas, or diced bell peppers for extra vegetables.
• For a spicier version, add jalapeños or red pepper flakes.

Frequently Asked Questions

Q: Can I use ground turkey instead of beef?
A: Yes. Ground turkey or chicken works well. You may want to add a little extra seasoning for more flavor.

Q: Can I use pre-shredded cheese?
A: Yes, although freshly shredded cheese usually melts more smoothly.

Q: Do I need to boil the potatoes first?
A: No. Thinly sliced potatoes will cook directly in the casserole. Make sure they are sliced evenly.

Q: Can I make this casserole ahead of time?
A: Yes. Assemble it, cover tightly, and refrigerate for up to 24 hours. Add a little extra baking time if baking directly from the refrigerator.

Q: Can I freeze it?
A: Yes, but the potatoes and creamy sauce may change slightly in texture after freezing. Cool completely, wrap well, and freeze for up to 2 months.

Q: How long do leftovers last?
A: Store covered in the refrigerator for 3–4 days and reheat thoroughly before serving.