Cheesy Ground Beef Potatoes

This cheesy ground beef casserole with potatoes is the answer when you need a cozy hearty dish that satisfies everyone at the table The blend of creamy sauce tender potatoes browned beef and melty cheddar makes it feel like a hug in a pan and it is just as good for laidback breakfasts as it is for a crowdpleasing potluck

I first made this for a family brunch and could not believe how quickly the pan was scraped clean Now it is a go to for busy weeks

Ingredients

• Russet potatoes: They hold up well and become buttery soft Choose firm potatoes with no green spots
• Ground beef: Provides rich hearty flavor and protein Select lean beef for less grease
• Onion: Adds essential savoriness and sweetness Yellow onions work best when diced small
• Cream of chicken soup: The creamy base that ties everything together Look for low sodium if possible
• Evaporated milk: Gives extra creaminess without thinning out Choose shelfstable cans for convenience
• Milk: Balances the richness and helps everything bake up silky Use whole or twopercent
• Salt: Brings out all the flavors Taste as you go to avoid oversalting
• Pepper: Adds warmth Use freshly ground pepper for best flavor
• Onion powder: Layers in savory notes without overwhelming the dish
• Cheddar cheese: Melts gorgeously for that craveworthy topping Choose a sharp block and grate it for best results

Step-by-Step Instructions

Prep the Ingredients:

Peel and slice potatoes to about oneeighth inch thick This helps them cook evenly Dice the onion for even distribution in every bite

Brown the Beef and Onion:

Heat a skillet over medium and cook ground beef and onion with half a teaspoon salt and a quarter teaspoon pepper Stir and break up meat until beef is no longer pink and onions soften about eight minutes Drain off any excess grease so the casserole is not oily

Make the Sauce:

In a bowl whisk together cream of chicken soup evaporated milk milk one teaspoon salt a quarter teaspoon pepper and onion powder until smooth This mixture coats everything so whisk well

Layer the Casserole:

Lightly grease a nine by thirteen inch baking dish First layer one third of the sliced potatoes across the bottom Top with one third of the beefonion mixture and then one cup of shredded cheese Sprinkle with a pinch of salt and pepper Repeat these layers twice to use everything up

Add Sauce and Bake:

Pour the milk and soup sauce evenly over the whole dish so it sinks down to every layer Cover tightly with foil Place the casserole in a heated threehundredfifty degree oven and bake for one hour

Melt the Cheese:

After an hour check potato tenderness by piercing with a knife If soft remove foil sprinkle the top with the last cup of cheese and return to oven for five minutes This creates a bubbling cheesy finish

Rest and Serve:

Let the casserole rest for at least fifteen minutes after baking so it can thicken and slice beautifully

Pin

My favorite part is the top layer where the cheese gets golden and bubbly My youngest always tries to snag the first corner piece because that is where the most cheese melts together

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days The casserole reheats nicely in either the oven or microwave For freezing slice into portions and wrap tightly so it does not get freezer burn

Ingredient Substitutions

If you are out of ground beef try ground turkey or sausage For extra flavor swap cheddar for Monterey Jack or a blend If you prefer cream of mushroom soup that works nicely instead of cream of chicken

Serving Suggestions

Pair with a fresh green salad to balance the richness You can also serve with steamed green beans or a simple fruit salad for a pop of brightness At breakfast try a spoonful alongside scrambled eggs

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Cultural or Historical Context

Ground beef casseroles have deep roots in American and German kitchens combining simple affordable ingredients to stretch a meal for many These baked dishes became especially popular in the midtwentieth century as home cooks found creative ways to feed their families using pantry and fridge basics

Recipe FAQs

→ Can I substitute the cream of chicken soup?

Yes, cream of mushroom or cream of celery can work well for different flavor profiles.

→ How thin should I slice the potatoes?

Slice potatoes about 1/8 to 1/4 inch thick for even cooking and the best texture.

→ Can I use a different type of cheese?

Cheddar is recommended, but Monterey jack, Colby, or a cheese blend may be used.

→ Do I need to precook the potatoes?

No, the potatoes cook fully when baked, so precooking is not necessary.

→ How can I store leftovers?

Store cooled leftovers in an airtight container in the fridge for up to three days. Reheat before serving.

→ What can I serve with this dish?

It's great with a crisp green salad or steamed vegetables for a complete meal.