Why You’ll Love This Recipe
This casserole is the definition of comfort food—simple ingredients, easy preparation, and a filling result that the whole family will enjoy. The layers cook together beautifully, allowing the potatoes to soak up all the savory flavors from the beef and sauce. It’s also a great make-ahead meal and perfect for feeding a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef
potatoes, thinly sliced
onion, chopped
garlic, minced
cream of mushroom soup
milk
shredded cheddar cheese
butter
salt
black pepper
paprika
Directions
Preheat your oven to 375°F (190°C).
In a skillet over medium heat, cook the ground beef with the chopped onion until browned. Add the minced garlic and cook for another minute. Drain excess grease and season with salt, black pepper, and paprika.
In a bowl, mix the cream of mushroom soup with the milk until smooth.
Grease a baking dish and begin layering: start with a layer of thinly sliced potatoes, followed by a portion of the beef mixture, then a layer of the soup mixture. Repeat the layers until all ingredients are used, finishing with a layer of sauce on top.
Dot the top with small pieces of butter and cover the dish with foil.
Bake for 45 minutes, then remove the foil and sprinkle shredded cheddar cheese evenly over the top.
Return to the oven and bake uncovered for an additional 15 to 20 minutes, or until the potatoes are tender and the cheese is melted and golden.
Let the casserole rest for a few minutes before serving.
Servings and timing
Servings: 4 to 6
Preparation time: 20 minutes
Cooking time: 60 to 65 minutes
Total time: 1 hour 25 minutes
Variations
You can substitute ground turkey or chicken for a lighter version. Add vegetables like peas, carrots, or green beans for extra nutrition. Swap cheddar cheese for mozzarella or a cheese blend. For a richer flavor, include a layer of sour cream or add herbs like thyme or rosemary.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. Add a splash of milk if needed to keep it from drying out.
FAQs
Can I use pre-cooked potatoes?
Yes, but reduce the baking time since they’re already tender.
How thin should the potatoes be sliced?
Thin slices (about 1/8 inch) cook more evenly and become tender.
Can I make this casserole ahead of time?
Yes, assemble it in advance and refrigerate before baking.
Can I freeze this dish?
Yes, it freezes well either before or after baking.
What can I use instead of cream of mushroom soup?
You can use cream of chicken soup or a homemade white sauce.
How do I know when the casserole is done?
The potatoes should be tender when pierced with a fork.
Can I add more cheese?
Yes, you can add extra cheese between layers or on top.
Why are my potatoes still hard?
They may be sliced too thick or need more cooking time.
Can I make this dish dairy-free?
Use dairy-free substitutes for milk, butter, and cheese.
What sides go well with this casserole?
Serve with a green salad or steamed vegetables.
Conclusion
Layered beef and potato casserole is a classic, satisfying dish that brings warmth and comfort to the table. With its rich layers of beef, tender potatoes, and creamy sauce, it’s an easy and dependable recipe perfect for family meals or make-ahead dinners.
PrintLayered Beef and Potato Casserole
A hearty layered casserole made with seasoned ground beef, tender sliced potatoes, and a creamy sauce, baked until golden and bubbling. This comforting dish is perfect for family meals and make-ahead dinners.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 85 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Bake
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 1 lb ground beef
- 4 cups potatoes, thinly sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons butter
- salt
- black pepper
- 1 teaspoon paprika
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, cook ground beef with chopped onion until browned. Add garlic and cook for 1 minute. Drain excess grease and season with salt, black pepper, and paprika.
- In a bowl, mix cream of mushroom soup with milk until smooth.
- Grease a baking dish and layer sliced potatoes, beef mixture, and soup mixture. Repeat layers, finishing with sauce on top.
- Dot the top with butter and cover with foil.
- Bake for 45 minutes, then remove foil and sprinkle shredded cheddar cheese on top.
- Return to oven and bake uncovered for 15 to 20 minutes until potatoes are tender and cheese is melted and golden.
- Let rest for a few minutes before serving.
Notes
- Substitute ground turkey or chicken for a lighter option.
- Add vegetables like peas, carrots, or green beans for extra nutrition.
- Use different cheeses such as mozzarella or a blend.
- Add herbs like thyme or rosemary for more flavor.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat with a splash of milk to maintain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 85 mg
