Hearty Ground Beef Potato Casserole

When you’ve cooked dinner nearly every night for 20 years like I have, there are a few dishes that quietly become part of the family rhythm. This Ground Beef Potato Casserole is one of those recipes—not flashy or trendy, but hearty, satisfying, and totally devoured every single time I make it.

I first threw it together on a Monday evening, standing barefoot in the kitchen, staring into the fridge and wondering what to make with two pounds of ground beef and some Yukon golds I didn’t want to waste.

The kids had soccer practice, my husband was working late, and I needed something that could hang out in the oven without much babysitting. I didn’t follow a recipe, just layered what I had: potatoes, beef, onions, a can of soup, a splash of cream. The magic? That mountain of Colby Jack cheese bubbling on top. By the time it came out of the oven, the whole house smelled like comfort food heaven.

Since then, I’ve refined the layering, added seasoning, and landed on the perfect ratios. But the soul of the dish is still the same: creamy, cheesy, and so ridiculously cozy you’ll be going back for seconds, maybe thirds.

Short Description

A hearty, creamy casserole layered with tender Yukon gold potatoes, savory ground beef, and melty Colby Jack cheese—this classic comfort dish is oven-baked to golden perfection and loved by the whole family.

Key Ingredients

• 2.5 pounds Yukon gold potatoes, sliced into ⅛-inch rounds
• 2 pounds lean ground beef
• 1 cup sweet yellow onion, finely diced
• 1 tablespoon minced garlic
• 10.5 oz can cream of mushroom soup (Great Value brand)
• 1 cup half and half
• 1 tablespoon onion powder
• 1½ teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 3 cups Colby jack cheese, freshly shredded (Use ¾ cup, ¾ cup, and 1½ cups for layering)

Tools Needed

• 9×13-inch baking dish
• Mandoline slicer or sharp knife
• Medium and large mixing bowls
• Large skillet or saucepan
• Wooden spoon or spatula
• Aluminum foil
• Measuring spoons
• Cheese grater (if shredding fresh cheese)

Cooking Instructions

Step 1: Slice the Potatoes
Slice Yukon gold potatoes into ⅛-inch rounds using a mandoline or knife. Place them in cold water to prevent browning while you prep the rest.

Step 2: Preheat and Prep
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.

Step 3: Cook the Beef Mixture
In a large skillet over medium-high heat, cook ground beef, diced onions, and garlic. Stir and break up the meat until fully browned and no longer pink—about 8–10 minutes. Drain excess grease.

Step 4: Mix the Sauce
In a medium bowl, whisk together the cream of mushroom soup, half and half, onion powder, kosher salt, and black pepper until smooth.

Step 5: Start Layering
Drain the potatoes. Layer ⅓ of the slices across the bottom of the baking dish. Top with ⅓ of the beef mixture, ¾ cup of shredded cheese, and ⅓ of the sauce.

Step 6: Repeat Layers
Repeat the same layering: potatoes, beef, cheese, sauce.

Step 7: Finish the Top Layer
Add the final layer of potatoes and beef. Pour the remaining sauce over the top, and generously sprinkle with the last 1½ cups of cheese.

Step 8: Cover and Bake
Cover tightly with foil and bake for 1 hour and 10 minutes.

Step 9: Uncover and Crisp
Remove the foil and continue baking for 20 more minutes, until the cheese is bubbly and golden.

Step 10: Let It Rest
Remove from the oven and let the casserole rest for 15 minutes to firm up before slicing and serving.

Why You’ll Love This Recipe

Ultimate Comfort Food: Creamy potatoes, savory beef, melty cheese, every bite is rich and cozy.

One-Dish Wonder: It’s a full meal in one pan, great for busy weeknights or feeding guests.

Kid-Approved: No weird ingredients or strong flavors—just familiar, hearty deliciousness.

Budget-Friendly: Made with pantry staples and affordable proteins.

Make-Ahead Friendly: Assemble ahead and bake when ready!

Mistakes to Avoid & Solutions

Slicing Potatoes Too Thick:
Problem: They won’t cook through in time.
Solution: Use a mandoline for even, thin slices—no more than ⅛ inch.

Using Pre-Shredded Cheese:
Problem: It doesn’t melt as smoothly.
Solution: Always shred fresh cheese for the creamiest texture.

Forgetting to Drain the Beef:
Problem: Your casserole will be greasy.
Solution: After browning, always drain the fat thoroughly.

Skipping the Rest Time:
Problem: Casserole will fall apart when sliced.
Solution: Let it sit at least 15 minutes before serving to set the layers.

Under-seasoning:
Problem: Potatoes soak up flavor fast.
Solution: Don’t skimp on salt and pepper in both the sauce and meat layers.

Serving and Pairing Suggestions

Main Dish: Serve it on its own with a light side salad or steamed green beans.

Side Dish: Great alongside roast chicken or baked fish.

Family Style: Cut into squares and serve directly from the baking dish.

Buffet-Style Meal: Perfect for potlucks and gatherings—just keep warm in a covered dish.

Drink Pairings:

Crisp white wine like Sauvignon Blanc

Sparkling water with lemon

Unsweetened iced tea

Storage and Reheating Tips

Refrigerate Leftovers:
Cool completely, then cover tightly with foil or place in airtight containers. Store up to 4 days in the fridge.

Freezing:
You can freeze fully baked portions. Wrap individual slices in plastic wrap, then foil. Freeze for up to 3 months.

Reheating:

Oven: Bake at 350°F, covered, for 15–20 minutes.

Microwave: Heat individual slices for 1–2 minutes, covered with a damp paper towel.

Tip: Add a splash of cream when reheating to keep it moist.

FAQs

1. Can I use other types of potatoes?
Yes, but Yukon golds hold their shape best and have a creamy texture. Russets work but may break down more.

2. Can I use ground turkey instead of beef?
Absolutely. Ground turkey or chicken works well—just add a bit more seasoning for flavor.

3. Can I prep this ahead of time?
Yes! Assemble the entire casserole, cover, and refrigerate for up to 24 hours before baking.

4. Can I make it without the mushroom soup?
You can sub with a homemade cream sauce: use butter, flour, milk, and broth for a DIY version.

5. How do I know when it’s fully cooked?
The top will be bubbly and golden, and a fork should glide easily through the potatoes.

Tips & Tricks

Use a mandoline for ultra-thin, even potato slices.

Always shred your own cheese, it melts creamier.

Cover tightly with foil to trap steam and ensure the potatoes cook through.

Let the casserole rest so the layers set and flavors meld.

Add a pinch of smoked paprika or crushed red pepper for a subtle kick.

Recipe Variations

1. Cheesy Jalapeño Version

Add 1 diced jalapeño per layer

Swap Colby jack for pepper jack cheese

Sprinkle crushed tortilla chips on top before baking for crunch

2. Vegetarian Twist

Replace beef with sautéed mushrooms and lentils

Use cream of celery soup instead of mushroom

Add spinach or kale between layers for extra veggies

3. Tex-Mex Style

Mix taco seasoning into the ground beef

Swap Colby jack for a cheddar-monterey blend

Add a layer of black beans and corn before baking

4. Breakfast Casserole

Swap beef for breakfast sausage

Crack 6 eggs into the soup mixture for an eggy base

Serve with hot sauce or salsa

Final Thoughts

Every time I pull this casserole out of the oven, it feels like a small triumph. It’s the kind of meal that earns you quiet “mmm” sounds at the table and leaves no leftovers behind. What I love most isn’t just the flavor (though that melty cheese top is hard to beat), but the fact that this dish feeds my family in the most comforting way. It’s warm, it’s reliable, and somehow always feels like just what we needed.

This is a recipe that works on a weeknight, at a potluck, or as a make-ahead meal for busy weekends. And as someone who’s been cooking for a full household for decades now, trust me when I say: the fewer the dishes, the better. This casserole doesn’t just feed, it satisfies. And that, in my book, makes it a keeper.