This Cheesy Beef and Potato Casserole is the perfect hearty meal for busy nights. Made with layers of seasoned ground beef, tender potatoes, and a creamy, cheesy sauce, this dish is pure comfort food. It’s easy to make ahead, freezer-friendly, and always a family favorite.
Why You’ll Love This Recipe
This Cheesy Beef and Potato Casserole is a hearty and filling dish, combining tender potatoes, seasoned beef, and gooey melted cheese for the ultimate comfort meal. Everything bakes together in one pan, making cleanup effortless—perfect for busy weeknights! Plus, this recipe is easy to customize, allowing you to swap out ingredients for a healthier twist or add extra flavors to suit your taste. Best of all, it’s make-ahead and freezer-friendly, so you can prepare it in advance and simply reheat it for a stress-free dinner.
How to Serve This Casserole
This cheesy beef and potato casserole pairs well with:
🥦 Steamed or roasted vegetables (broccoli, green beans, or carrots)
🥗 A fresh garden salad with vinaigrette
🥖 A warm slice of crusty bread
🔄 Topping Variations
- Crunchy Crust: Sprinkle crushed Ritz crackers or cornflakes on top before baking.
- Extra Cheesy: Add an extra ½ cup of cheese on top for extra melty goodness.
- Herb Infused: Sprinkle dried thyme or rosemary into the beef mixture for more depth of flavor.
📌 FAQ – Cheesy Beef & Potato Casserole
Q: Can I use frozen potatoes?
Yes! You can use frozen hash browns or thinly sliced frozen potatoes. Just thaw them before layering.
Q: How do I make this casserole gluten-free?
Use a gluten-free cream of mushroom soup and swap out the panko breadcrumbs for crushed gluten-free crackers.
Q: Can I cook this in a slow cooker?
Yes! Layer everything in a slow cooker and cook on low for 5-6 hours or high for 3-4 hours.
Q: Can I use sweet potatoes instead?
Absolutely! Sweet potatoes will add a slightly sweet flavor that pairs well with the savory beef.
Cheesy Beef and Potato Casserole
Ingredients
Method
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large skillet over medium heat, cook the ground beef, breaking it apart as it browns. Add diced onions and garlic and sauté until softened. Stir in salt, pepper, paprika, and oregano. Pour in Worcestershire sauce, cream of mushroom soup, and beef broth. Simmer for 3-5 minutes until well combined. Remove from heat.
- Wash and peel the potatoes, then slice them thinly (about ⅛-inch thick). In a bowl, toss them with heavy cream, garlic powder, onion powder, and salt.
- Spread half of the sliced potatoes in the prepared baking dish.
- Add half of the cooked beef mixture over the potatoes.
- Sprinkle with half of the cheddar and mozzarella cheese.
- Repeat the layers with the remaining potatoes, beef, and cheese.
- For a crispy top, mix panko breadcrumbs with melted butter and sprinkle over the casserole.
- Cover the dish with aluminum foil and bake for 40 minutes. Remove foil and bake for an additional 10 minutes or until the cheese is bubbly and the potatoes are tender.
- Let the casserole rest for 5-10 minutes before slicing. Garnish with fresh parsley and serve warm.
Notes
Recipe Notes
- For a Healthier Version: Swap out ground beef for ground turkey or chicken. Use low-fat cheese and replace heavy cream with milk.
- Cheese Variations: Try using pepper jack for a little heat or Swiss cheese for a rich, nutty flavor.
- Make-Ahead Tip: Assemble the casserole up to a day in advance and refrigerate before baking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months.
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