Hearty Cheesy Ground Beef & Potato Casserole (One-Pan!)

Cheesy Ground Beef & Potato Casserole Ingredients

• Ground Beef (1.5 lbs, 80/20 lean): This is your hearty base! I usually go for 80/20, it gives good flavor without being overly greasy. Don’t use anything leaner unless you want a dry casserole, honestly.
• Yukon Gold Potatoes (2 lbs, thinly sliced): My absolute favorite for this dish! They get so creamy and tender. Russets work, but they can be a bit starchier, and I just prefer the texture of Yukon Golds.
• Yellow Onion (1 large, chopped): The unsung hero! It adds so much depth and sweetness when sautéed. Don’t skimp on it.
• Garlic (4 cloves, minced): I always add more than the recipe says, oops! Fresh is best here, the jarred stuff just doesn’t have the same punch.
• Beef Broth (2 cups): Use a good quality, low-sodium beef broth. It really makes a difference in the overall flavor of your Cheesy Ground Beef & Potato Casserole.
• Whole Milk (1 cup): Please, use whole milk! Skim milk just doesn’t give you that rich, creamy mouthfeel this casserole deserves. I tried 2% once, and it worked… kinda, but not as good.
• All-Purpose Flour (1/4 cup): This is what thickens our sauce, making it cling to all those delicious potatoes and beef. It’s a key player, don’t forget it!
• Shredded Cheddar Cheese (2 cups): The sharper, the better, in my opinion! This is what gives us that golden, bubbly, cheesy crust. I always grab the block and shred it myself, it melts so much better.
• Smoked Paprika (1 tsp): Adds a lovely smoky warmth and a beautiful color. Regular paprika works too, but the smoked kind just elevates it.
• Dried Thyme (1/2 tsp): A classic comfort herb that pairs so well with beef and potatoes. It just smells like home to me when it cooks.
• Salt & Black Pepper (to taste): Seasoning as you go is key! I’m always tasting and adjusting.
• Fresh Parsley (2 tbsp, chopped, for garnish): Totally optional, but it adds a pop of color and freshness at the end. Makes it look like you tried harder than you did, ha!

Cheesy Ground Beef & Potato Casserole Instructions

Brown the Beef & Aromatics:

Get a big, oven-safe skillet (cast iron is my favorite for this!) nice and hot over medium-high heat. Toss in the ground beef and break it up with a spoon. Let it get beautifully browned, about 6-8 minutes. This step builds so much flavor, don’t rush it! Once browned, drain that fat thoroughly, a greasy casserole is just sad. Add the chopped onion and minced garlic to the skillet with the beef. Sauté until fragrant and softened, about 5 minutes. The smell is already getting good, isn’t it?

Build the Creamy Sauce:

Sprinkle the flour evenly over the beef and veggies in the skillet. Stir it in for a minute or two, letting it cook out that raw flour taste. This is called a roux, and it’s essential for a smooth sauce. Slowly pour in the beef broth, whisking constantly to avoid any lumps. Then, add the whole milk. Bring the mixture to a gentle simmer, stirring occasionally, and let it thicken a bit, about 3-5 minutes. This is where the magic happens for your Cheesy Ground Beef & Potato Casserole, creating that luscious base.

Season & Layer Potatoes:

Stir in your smoked paprika, dried thyme, and a good pinch of salt and black pepper. Taste it! Does it need more salt? A little more pepper? Adjust it to your liking. Now, arrange your thinly sliced potatoes over the beef mixture. Try to get them in a single layer if you can, or slightly overlapping. This helps them cook evenly. I usually aim for pretty thin slices, less than 1/4 inch, for quicker cooking. Don’t worry if they’re not perfectly uniform, rustic is good!

Bake Until Tender:

Pop that skillet, uncovered, into your preheated oven at 375°F (190°C). Let it bake for about 25-30 minutes, or until those potatoes are fork-tender. You’ll know they’re ready when a knife slides in easily. Don’t peek too much, you’ll lose all that precious heat! I always set a timer because, well, I get distracted easily, and nobody wants undercooked potatoes in their Cheesy Ground Beef & Potato Casserole.

Add the Cheese:

Carefully pull the skillet out of the oven. Now for the best part! Sprinkle that glorious shredded cheddar cheese all over the top. Be generous! Who doesn’t love extra cheese on their Cheesy Ground Beef & Potato Casserole? This is where it gets really good, trust me. Make sure to get it right to the edges.

Melt & Serve:

Put the skillet back in the oven for another 5-10 minutes, just until the cheese is bubbly, beautifully melted, and maybe, just maybe, a little golden brown on top. Once it’s done, let it rest for about 5-10 minutes before serving. It’s going to be piping hot, so be careful! The aroma filling your kitchen right now? That’s pure comfort, hon. Garnish with fresh parsley if you’re feeling fancy.

Storing Your Cheesy Ground Beef & Potato Casserole

Leftovers of this Cheesy Ground Beef & Potato Casserole are a true gift! Once cooled completely, transfer any remaining casserole to an airtight container. It’ll keep beautifully in the fridge for up to 3-4 days. I’ve tried microwaving it once, and the sauce separated a bit so don’t do that lol. For reheating, I actually prefer to pop individual servings back into the oven at 350°F (175°C) for about 15-20 minutes, covered with foil, until warmed through. This helps keep that creamy texture intact. It also freezes well! Just put cooled portions in freezer-safe containers for up to 2-3 months. Thaw overnight in the fridge before reheating.

Cheesy Ground Beef & Potato Casserole Substitutions

Life happens, and sometimes you don’t have exactly what the recipe calls for, right? For the ground beef, ground turkey or even ground chicken would work, though the flavor profile of your Cheesy Ground Beef & Potato Casserole will be lighter. I tried ground turkey once, and it worked… kinda, but I missed that beefy richness. If you don’t have cheddar, a blend of Monterey Jack and Colby would be delicious, or even some Gruyère for a fancier twist. No fresh garlic? A teaspoon of garlic powder can pinch-hit, but fresh is always superior. You can swap out dried thyme for dried oregano or an Italian seasoning blend if that’s what’s in your spice rack. Just use what you have!

Serving Your Cheesy Ground Beef & Potato Casserole

This Cheesy Ground Beef & Potato Casserole is a complete meal on its own, honestly, but sometimes I like to round things out. A simple green salad with a zesty vinaigrette cuts through the richness beautifully. Or, if you’re feeling extra, some steamed green beans or roasted broccoli would be perfect. For drinks, a crisp white wine or a hearty red would both be lovely. And for dessert? Something light, like a fruit crisp, would be a nice counterpoint. This dish and a rom-com on a chilly night? Yes please, that’s my ideal evening!

Cheesy Ground Beef & Potato Casserole Backstory

While this particular Cheesy Ground Beef & Potato Casserole isn’t tied to one specific cultural origin, it definitely pulls inspiration from classic comfort food traditions around the world. Think of dishes like shepherd’s pie or various meat and potato bakes that are staples in many European and American kitchens. It’s that quintessential “meat and potatoes” concept, elevated with a creamy sauce and, of course, lots of cheese. For me, it became special because it was the first hearty meal I consistently nailed on a weeknight when I was a busy mom. It’s about creating something satisfying and familiar, a dish that says, “You’re home, you’re safe, and dinner is taken care of.”

Frequently Asked Questions

→ Can I use different ground meat for this Cheesy Ground Beef & Potato Casserole?

Yep, you totally can! I’ve tried it with ground turkey, and while it’s lighter, it still works. Just know the flavor won’t be as rich as with beef. Ground chicken would also be an option if that’s what you have on hand.

→ What if my potatoes aren’t tender after the initial bake time?

Oh, that happens sometimes! Potato thickness can vary. Just pop your Cheesy Ground Beef & Potato Casserole back in the oven for another 5-10 minutes, checking every so often. Cover it with foil if the top starts to brown too much.

→ Can I make this Cheesy Ground Beef & Potato Casserole ahead of time?

You bet! You can assemble the whole thing, without adding the cheese, and store it covered in the fridge for up to 24 hours. When you’re ready, just add the cheese and bake as directed, maybe adding an extra 10-15 minutes to account for the cold start.

→ How do I get the cheese on my Cheesy Ground Beef & Potato Casserole extra crispy?

For a super crispy, golden-brown cheese topping, after it’s melted and bubbly, you can switch your oven to broil for 1-2 minutes. Watch it like a hawk though! It can go from perfect to burnt in a flash, I learned that the hard way.

→ Can I add other vegetables to this Cheesy Ground Beef & Potato Casserole?

Absolutely! I’ve tossed in some frozen peas or corn during the last 10 minutes of baking. Sliced carrots or bell peppers would also be lovely, just sauté them with the onion and garlic at the beginning. Experimentation is what makes cooking fun!