Cheesy Ground Beef and Potato Casserole

Name: Cheesy Ground Beef and Potato Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 pound ground beef; 4 medium potatoes, peeled and thinly sliced; 1 cup shredded cheddar cheese; 1 small onion, chopped; 1 clove garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1 tablespoon vegetable oil; 1/2 cup beef broth

Author: Tessa

Published: August 16, 2025

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You know those nights when you just need something warm, comforting, and utterly uncomplicated? That’s exactly why this Cheesy Ground Beef & Potato Casserole exists—it’s my go-to when life feels chaotic but my stomach demands coziness. Picture this: layers of golden potatoes, savory ground beef spiced just right, and a blanket of melted cheddar bubbling on top. My mom used to make a version of this when I was a kid, and now it’s my turn to share the love (with a few sneaky upgrades). Best part? It’s forgiving—mess up the layers, forget a spice, and it’ll still hug you back with every bite.

Cheesy Ground Beef & Potato Casserole - detail 1

Why You’ll Love This Cheesy Ground Beef & Potato Casserole

This casserole is my weeknight hero for so many reasons—let me count the ways:

Effortless comfort: Just layer, bake, and let the oven do the work while you put your feet up.
Pantry-friendly: Basic ingredients you probably already have, no fancy grocery runs needed.
Kid-approved magic: Even my picky nephew scrapes his plate clean (and that’s saying something).
Endlessly adaptable: Swap in whatever cheese or spices you’ve got—it’s like a cozy blank canvas.
Leftover gold: Tastes even better the next day, if it lasts that long.

Ingredients for Cheesy Ground Beef & Potato Casserole

Here’s the simple lineup that makes this casserole sing—measurements matter, but don’t stress about perfection. My grandma always eyeballed hers, and it still turned out golden every time:

1 pound ground beef (80% lean): That bit of fat keeps things juicy—trust me, leaner cuts can dry out.
4 medium russet potatoes, peeled and sliced 1/8-inch thick (a mandoline helps, but a sharp knife works too).
1 cup shredded sharp cheddar: Pre-shredded works in a pinch, but block cheese melts smoother.
1 small yellow onion, chopped fine—no big chunks, just enough to sweeten the beef.
1 garlic clove, minced (or 1/2 teaspoon garlic powder if you’re rushing).
1 teaspoon salt, plus extra for sprinkling those potato layers.
1/2 teaspoon black pepper and 1/2 teaspoon paprika: Smoked paprika adds a fun twist if you’ve got it.
1 tablespoon vegetable oil for sautéing—olive oil works too, but don’t let it smoke.
1/2 cup beef broth: The secret steam that keeps the potatoes tender without mushiness.

That’s it! No fancy sauces or obscure spices—just honest, hearty ingredients that do the job right.

Equipment Needed

Here’s the shortlist of tools you’ll need: a trusty skillet for browning the beef, a 9×13-inch baking dish for layering, aluminum foil to keep things steamy, and a sharp knife (or mandoline) for those perfect potato slices. That’s it—let’s keep it simple!

How to Make Cheesy Ground Beef & Potato Casserole

Alright, let’s get cooking! This casserole comes together like a cozy puzzle—just follow these simple steps, and you’ll have a bubbling dish of comfort in no time. Pro tip: crank up some tunes while you prep. For some reason, everything tastes better when you’re dancing around the kitchen.

Step 1: Cook the Ground Beef Mixture

First things first: preheat that oven to 375°F (190°C). While it warms up, grab your skillet and heat the oil over medium. Toss in those onions and garlic—ahhh, that sizzle is the sound of flavor building! Cook until they’re soft and fragrant, about 3 minutes. Then add the ground beef, breaking it up with your spoon like you’re playing culinary whack-a-mole. Sprinkle in the salt, pepper, and paprika, and keep stirring until the beef is browned and happy, about 5-7 minutes. Drain any excess grease if needed (but leave a bit—flavor lives there!).

Step 2: Layer the Casserole

Time for the fun part: layering! Grab your baking dish and spread half the potato slices evenly across the bottom. Lightly salt them—this is your chance to season every bite. Next, spoon half the beef mixture over the potatoes, spreading it like you’re frosting a very savory cake. Repeat with the remaining potatoes and beef. Slowly pour the beef broth over the top—it’ll seep down and keep everything moist. Cover tightly with foil; we’re trapping steam like a flavor sauna.

Step 3: Bake and Add Cheese

Pop that foil-covered dish into the oven and let it bake for 45 minutes. When you peel back the foil, the potatoes should be tender (test with a fork—no resistance!). Now, the grand finale: sprinkle that glorious cheese evenly over the top. Return it to the oven, uncovered, for 15 more minutes until the cheese is melted and golden-brown in spots. Let it rest for 5 minutes before serving—I know, the wait is torture, but it helps the layers set. Then dig in and watch those happy faces around the table!

Cheesy Ground Beef & Potato Casserole - detail 2

Tips for the Best Cheesy Ground Beef & Potato Casserole

Want to take your casserole from good to *chef’s kiss*? Here are my tried-and-true tips for nailing it every time:

Slice those spuds evenly: A mandoline is your best friend here—it keeps the potato layers uniform so they cook evenly. No mandoline? Just take your time with a sharp knife.
Drain the fat: After browning the beef, tilt the skillet and spoon out excess grease. Too much fat can make things greasy instead of cozy.
Cheese experiments welcome: Swap in pepper jack for a kick, or mix mozzarella with cheddar for extra gooeyness. Cheese is your playground—have fun!

These little tweaks make a big difference, trust me!

Variations for Cheesy Ground Beef & Potato Casserole

One of my favorite things about this casserole? It’s like a culinary chameleon—you can tweak it a dozen ways and it’ll still be delicious. Here are some of my go-to twists:

Turkey twist: Swap ground beef for lean turkey (just add an extra splash of broth to keep it moist).
Sweet potato upgrade: Use thin sweet potato slices for a caramelized, slightly sweet vibe—perfect with smoked paprika!
Cheese party: Try Monterey Jack for creaminess or a bold gouda if you’re feeling fancy. Even feta crumbles on top add a fun tang.

See? Comfort food doesn’t have to be boring!

Serving Suggestions

This casserole shines all on its own, but here’s how I love to round out the meal: a crisp green salad with tangy vinaigrette cuts through the richness perfectly, and a hunk of warm crusty bread is mandatory for mopping up every last cheesy bit. Some nights, I’ll even roast whatever veggies are languishing in the fridge—tossed with olive oil and herbs, they make this humble dish feel fancy without any extra work!

Storing and Reheating Cheesy Ground Beef & Potato Casserole

Leftovers? Lucky you! Let the casserole cool completely, then tuck it into an airtight container—it’ll keep in the fridge for up to 3 days. To reheat, I always go for the oven (350°F for 15-20 minutes) to keep that cheese perfectly melty, though the microwave works in a pinch (1-2 minutes, stirring halfway). Pro tip: Sprinkle a little extra cheese on top before reheating—it’s like a flavor revival!

Nutritional Information

Here’s the scoop per serving (based on my ingredients): about 350 calories, 20g protein, and all that cheesy goodness! Remember—nutritional values are estimates and can vary based on your ingredients and brands.

Frequently Asked Questions

Got questions? I’ve got answers! Here are the ones I hear most often about this cozy casserole:

Can I freeze this casserole?
Absolutely! Just assemble it (without baking), wrap it tight in foil, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and bake as directed—adding 10 extra minutes if it’s still chilly in the center.

Is pre-shredded cheese okay?
Sure, in a pinch! But here’s my secret: block cheese melts smoother because pre-shredded has anti-caking agents. If you do use pre-shredded, give it an extra minute under the broiler to get properly gooey.

Can I make this ahead?
You bet! Prep everything up to the baking step, cover, and refrigerate overnight. Just add 5-10 minutes to the bake time since it’ll be cold from the fridge.

What potatoes work best?
Russets are my go-to—they hold their shape but get tender. Yukon Golds work too, but they’re softer. Avoid waxy potatoes like red bliss; they stay too firm.

Final Thoughts

There you have it—my go-to hug in a baking dish! Whether it’s a busy Tuesday or a lazy Sunday, this cheesy ground beef and potato casserole never lets me down. Give it a try and make it your own—then come back and tell me how it turned out! I love hearing your twists and seeing those cheesy, golden-brown photos. Happy baking, friends!