Beef and Potato Bake

Why You’ll Love This Recipe

This recipe brings together familiar, budget-friendly ingredients in a way that feels both cozy and indulgent. It’s a complete meal in one pan, with protein, carbs, and cheese all baked to perfection. The layers of beef and thinly sliced potatoes soak up all the flavor, and the melted cheese topping adds the perfect golden finish. Plus, it’s easy to customize to your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beef
olive oil (if needed)
yellow onion, diced
garlic, minced
Russet or Yukon gold potatoes, thinly sliced
cream of mushroom soup or sour cream
milk
cheddar cheese, shredded
salt
black pepper
paprika or smoked paprika
optional: green onions, parsley, or crushed red pepper for garnish

Directions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large skillet, cook ground beef over medium heat until browned. Drain excess fat if needed.
3. Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 1 more minute. Season with salt, pepper, and paprika. Remove from heat.
4. In a bowl, mix cream of mushroom soup (or sour cream) with milk until smooth.
5. Layer half of the sliced potatoes in the bottom of the prepared baking dish.
6. Spread half of the beef mixture over the potatoes, followed by a few spoonfuls of the soup mixture.
7. Repeat with the remaining potatoes, beef, and soup mixture.
8. Cover the dish tightly with foil and bake for 60 minutes.
9. Remove foil, sprinkle shredded cheddar cheese over the top, and bake uncovered for another 15–20 minutes until the cheese is melted and bubbly.
10. Let rest for 5–10 minutes before serving. Garnish with chopped green onions or parsley if desired.

Servings and timing

This recipe serves 6 people.
Prep time: 20 minutes
Cook time: 1 hour 20 minutes
Total time: 1 hour 40 minutes

Variations

• Cheesy loaded version: Add crumbled bacon and green onions to the top with the cheese.
• Add vegetables: Layer in corn, peas, or spinach between the beef and potatoes.
• Use different cheese: Try Monterey Jack, mozzarella, or a Mexican cheese blend.
• Creamier base: Add a dollop of cream cheese or a bit of heavy cream to the soup mixture.
• Spicy version: Add diced jalapeños or a pinch of cayenne pepper to the beef.
• Gluten-free: Use gluten-free cream soup or make a homemade white sauce with gluten-free flour.
• Swap protein: Use ground turkey, chicken, or plant-based meat for a lighter or vegetarian version.
• Add herbs: Mix in thyme, rosemary, or Italian seasoning for added depth.
• Top with crushed crackers or breadcrumbs: For a crunchy finish.
• Make it Tex-Mex: Add taco seasoning and top with salsa before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in the oven at 350°F (175°C) covered with foil until heated through, or microwave individual portions for 1–2 minutes.
This dish can also be frozen—assemble ahead and freeze before baking, or freeze leftovers for up to 2 months. Thaw in the fridge overnight before baking or reheating.

FAQs

Can I use raw potatoes in this recipe?

Yes, just make sure they are thinly sliced (about 1/8 inch) so they cook through evenly.

Can I make this ahead of time?

Yes, you can assemble the casserole and refrigerate it up to 24 hours before baking.

Do I have to use cream of mushroom soup?

No, you can use sour cream, Greek yogurt, or a homemade white sauce as an alternative.

What type of potato is best?

Russet or Yukon gold potatoes work best for their texture and ability to absorb flavor.

Can I add cheese between the layers?

Absolutely! For extra cheesiness, sprinkle some cheese between the beef and potato layers.

Is this dish freezer-friendly?

Yes, it freezes well either before or after baking. Be sure to wrap tightly and label.

What’s a good side dish for this?

A green salad, steamed vegetables, or garlic bread pair well with this hearty bake.

Can I use shredded hash browns instead of sliced potatoes?

Yes, but reduce baking time slightly and monitor texture. It becomes more of a hash brown casserole.

How do I know when it’s done baking?

The potatoes should be tender when pierced with a fork, and the top should be golden and bubbly.

Can I add tomato sauce or ketchup?

Yes, mix a little into the beef mixture for a tangy, slightly sweet twist.

Conclusion

Beef and Potato Bake is a cozy, all-in-one casserole that brings together familiar flavors in the most comforting way. It’s hearty, budget-friendly, and endlessly adaptable to your tastes. Whether you’re feeding a family or prepping meals for the week, this dish is a delicious, satisfying solution that’s sure to become a favorite.

Beef and Potato Bake

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Beef and Potato Bake is a hearty, comforting casserole that layers seasoned ground beef, thinly sliced potatoes, and creamy cheese into a satisfying, one-pan meal. It’s perfect for busy weeknights, potlucks, or meal prep.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 6 servings
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil (if needed)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4–5 medium Russet or Yukon gold potatoes, thinly sliced (about 1/8 inch thick)
• 1 can (10.5 oz) cream of mushroom soup or 1 cup sour cream
• 1/2 cup milk
• 1 1/2 cups shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika or smoked paprika
• Optional: chopped green onions, parsley, or crushed red pepper for garnish

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook ground beef until browned. Drain excess fat if needed.
3. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook 1 minute more. Season with salt, pepper, and paprika. Remove from heat.
4. In a bowl, whisk together cream of mushroom soup (or sour cream) with milk until smooth.
5. Layer half of the sliced potatoes in the bottom of the prepared baking dish.
6. Spread half of the beef mixture over the potatoes, then spoon half of the soup mixture over the beef.
7. Repeat layers with remaining potatoes, beef, and soup mixture.
8. Cover the dish tightly with foil and bake for 60 minutes.
9. Remove foil, sprinkle shredded cheddar cheese on top, and bake uncovered for 15–20 more minutes until cheese is melted and bubbly.
10. Let rest 5–10 minutes before serving. Garnish with green onions or parsley if desired.

Notes

• Slice potatoes thinly for even cooking—use a mandoline for best results.
• Add cheese between layers for an extra cheesy version.
• Use different cheeses or add cooked vegetables for variety.
• Make ahead and refrigerate before baking, or freeze assembled dish.

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 4g
• Sodium: 780mg
• Fat: 30g
• Saturated Fat: 13g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 85mg