Ground Beef and Potato Casserole
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I grew up on layered, cheesy casseroles, and this Ground Beef and Potato Casserole is the kind of dish that shows up whenever I need comfort plus leftovers that actually reheat well. Thin-sliced potatoes, savory browned beef, and a creamy mushroom sauce come together into a cozy 9 x 13 pan meal that’s as good for a busy weeknight as it is for feeding a crowd. If you like scalloped-style dishes, you’ll find this very familiar — here’s a close cousin: a scalloped potatoes and ground beef casserole that uses the same comforting technique.
Why you’ll love this dish
This casserole is dependable: budget-friendly, simple to assemble, and loved by kids and adults alike. It blends pantry staples (cream-of-mushroom soup, dried rosemary) with straightforward technique (brown the beef, layer the potatoes) so you get rich flavor without fuss. It also scales well — double the recipe to feed a crowd or halve it for two.
"This casserole is everything I want on a cold night — creamy, cheesy, and full of flavor. It’s the kind of comfort food you can make with one trip to the pantry." — a favorite home-cook review
What makes it perfect: prep is mostly slicing and browning; active hands-on time is short; the oven does the heavy lifting. It’s a great choice for weeknight dinners, potlucks, or a make-ahead dinner when you know you’ll be low on time the next day.
How this recipe comes together
- Brown the ground beef with onions and season. Drain any excess fat.
- Whisk the cream-of-mushroom soup with beef broth and heavy cream to make a pourable sauce.
- Thinly slice potatoes and layer them in a greased 9 x 13 pan with meat and sauce in alternating layers.
- Top with shredded cheese, bake covered for about 90 minutes until potatoes are tender, then uncover and melt the remaining cheese.
This gives you a dense, custardy interior where the potatoes absorb flavor and the cheese forms a golden top.
Gather these items
- 1 pound ground beef
- 5–6 medium potatoes, very thinly sliced (use a mandoline or a sharp knife)
- 1 medium onion, chopped
- 1 (10–11 oz) can cream of mushroom soup
- 1/2 cup beef broth
- 1 teaspoon dried rosemary (or 1/2 teaspoon powdered rosemary)
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup heavy whipping cream
- 2 cups shredded cheese (cheddar, Colby, or a blend)
Substitutions and notes:
- No cream-of-mushroom? Use cream of celery or cream of chicken, or make a quick roux with mushrooms and cream if you prefer fresh flavors.
- For lower fat, swap half-and-half for heavy cream and use 1% or 93/7 ground beef. Expect a slightly less rich result.
- Want a twist on the base? See this baked spaghetti casserole for another ground-beef comfort option: an easy baked spaghetti casserole.
Step-by-step instructions
- Preheat oven to 350°F. Grease or line a 9 x 13 baking dish.
- In a large skillet over medium-high heat, start browning the ground beef. Halfway through, add the chopped onion.
- Once the beef is fully browned and the onions are softened, drain any excess grease. Season with salt, pepper, garlic powder, and rosemary. Stir and set aside.
- In a bowl, whisk together the cream-of-mushroom soup, beef broth, and heavy cream until smooth.
- Arrange roughly half the potato slices in an even layer in the prepared baking dish. Pour about one-third of the soup mixture over the potatoes — pour slowly to distribute. (Tip: pour into small spots across the layer, then spread gently with the back of a spoon.)
- Sprinkle half of the cooked beef mixture over the sauce layer. Add another layer of potatoes on top. Pour another one-third of the soup mixture over these potatoes.
- Add the remaining meat mixture and drizzle the remaining soup mixture over everything. Sprinkle HALF of the shredded cheese evenly across the top.
- Cover the dish tightly with foil and bake for about 90 minutes, or until a fork or skewer easily pierces the potatoes.
- Remove foil in the last 5 minutes, sprinkle the remaining cheese on top, and return to the oven to melt and brown slightly.
- Let rest for 5 minutes before serving to let the layers set.
Serving suggestions
- Best plated with a crisp, acidic side to cut the richness: a simple mixed greens salad with lemon vinaigrette or steamed green beans with a squeeze of lemon.
- For heartier meals, pair with roasted vegetables or buttered peas.
- Add a tangy condiment like pickled red onions or a spoonful of salsa verde for brightness on each serving.
- Garnish with chopped parsley to add color and a fresh note.
Storage and reheating tips
- Refrigerator: Cool the casserole to room temperature, cover tightly, and store up to 3–4 days. Reheat single portions in the microwave, covered, for 1–2 minutes until hot.
- Oven reheat: Place covered in a 325°F oven for 15–20 minutes, or until warmed through.
- Freezing: Freeze the fully cooled casserole (wrapped well or in an airtight container) for up to 2 months. Thaw overnight in the refrigerator before reheating; you may need to add 10–15 minutes to the covered oven time.
- Food safety: Don’t leave the casserole out more than two hours at room temperature. Reheat leftovers to an internal temperature of 165°F for safety.
Pro chef tips
- Slice potatoes uniformly. Thin, even slices (about 1/8-inch) cook consistently and give a creamier texture. A mandoline speeds this up.
- Don’t over-drain the beef. Remove obvious fat, but leave a teaspoon or two of flavorful juices to keep the meat moist.
- Make the sauce slightly thinner than you think — potatoes will absorb liquid as they bake. The soup-broth-cream mix should be pourable.
- Let the casserole rest before cutting. It sets up and slices cleaner after 5–10 minutes out of the oven.
- If you’re short on time, par-cook (boil) the potato slices for 5 minutes to speed bake time, but pat dry before layering.
- For inspiration on layered, make-ahead casserole techniques, check this variation of layered baked casseroles: a baked spaghetti casserole with make-ahead tips.
Creative twists
- Mexican-style: Use taco seasoning on the beef, swap cream-of-mushroom for cream of chicken, add a cup of salsa to the sauce, and top with pepper Jack cheese. Serve with cilantro and lime.
- Veg-forward: Swap half the beef for cooked mushrooms or lentils to stretch the meat and add umami.
- Herb-forward: Replace rosemary with fresh thyme and a teaspoon of Dijon mustard in the sauce for more depth.
- Keto: Omit potatoes and layer thin slices of turnip or cooked cauliflower florets; reduce broth to keep moisture low.
- Crispy top: Mix panko with melted butter and sprinkle on top during the final 10 minutes for a crunchy finish.
Your questions answered
Q: Can I use russet, Yukon Gold, or red potatoes?
A: Yes. Yukon Golds are my favorite here because they hold shape and get creamy. Russets work but can break down more; slice a little thicker if using russets.
Q: How long does this take to assemble and bake?
A: Active prep ~25–35 minutes (mostly slicing). Bake time is ~90 minutes covered, plus 5 minutes uncovered at the end.
Q: Can I make this ahead and bake later?
A: Yes — assemble, cover tightly, and refrigerate for up to 24 hours. Add 10–15 minutes to the baking time if baking straight from chilled.
Q: What if I don’t have cream-of-mushroom soup?
A: Substitute another cream soup or make a quick sauce by sautéing sliced mushrooms with a knob of butter, adding 1 cup cream and 1/2 cup broth, and thickening slightly.
Q: Is it possible to halve the recipe?
A: Yes. Use an 8 x 8 or similar-size dish and reduce bake time slightly; check potatoes for doneness after 60–75 minutes.
Conclusion
If you want more inspiration for layered ground-beef-and-potato dishes, try this Immaculate Bites-style ground beef and potato casserole for a slightly different take. For a cheesy, crowd-pleasing oven meal that swaps potatoes for pasta, see the detailed guide at Real Food Whole Life’s beef and potato casserole. And if you’re exploring variations with different seasonings and textures, this Ovenspiration ground beef potato casserole has useful ideas and photos to spark creativity.
Ground Beef and Potato Casserole
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease or line a 9 x 13 baking dish.
- In a large skillet over medium-high heat, brown the ground beef with the chopped onion. Season with salt, pepper, garlic powder, and rosemary.
- Drain any excess grease from the beef mixture and set aside.
- In a bowl, whisk together the cream-of-mushroom soup, beef broth, and heavy cream until smooth.
- Arrange half of the potato slices in an even layer in the prepared baking dish.
- Pour one-third of the soup mixture over the potatoes.
- Sprinkle half of the cooked beef mixture over the soup layer.
- Add another layer of potatoes and pour another one-third of the soup mixture over these.
- Add the remaining meat mixture and drizzle with the rest of the soup mixture.
- Sprinkle half of the shredded cheese on top, cover tightly with foil, and bake for about 90 minutes, or until the potatoes are tender.
- In the last 5 minutes of baking, remove the foil, add the remaining cheese on top, and return to the oven to melt and brown slightly.
- Let the casserole rest for 5 minutes before serving.
- For storage, cover and refrigerate for up to 3-4 days. Reheat single portions in the microwave or oven.
