This ground beef casserole with potatoes layers sliced russets, seasoned beef, and sharp cheddar under a creamy sauce, then bakes it until bubbly and tender. It is a full meal in one dish that feeds a hungry family without much fuss.
Everything comes from the pantry and fridge, and the sauce is whisked in a bowl rather than cooked on the stove. Cover the dish with foil, let the oven do the work, and finish with a cheesy top.
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Why This Ground Beef Casserole With Potatoes Recipe Works
Slicing the potatoes thin means they soften evenly under the foil, so every layer turns tender without any crunchy raw centers.
Evaporated milk and cream of chicken soup make a sauce that stays smooth in the oven and does not curdle the way plain milk can.
Layering the beef, cheese, and seasoning as you go spreads flavor through the whole dish instead of leaving the bottom bland.
Ingredients for Ground Beef Casserole With Potatoes
- 4 pounds russet potatoes, peeled and sliced thin
- 1 pound ground beef
- 1 medium onion, diced
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (12 ounces) evaporated milk
- 1/2 cup whole milk
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 2 teaspoons onion powder
- 4 cups shredded cheddar cheese
Russet potatoes. Their starch thickens the sauce slightly and the slices hold their shape.
Ground beef. Brown it with the onion until no pink remains and drain the fat well.
Cream of chicken soup. It adds body and savory depth to the milk sauce.
Evaporated milk. Its concentrated richness makes a creamy sauce that resists separating.
Cheddar cheese. Shred it from a block for the smoothest melt.
How to Make Ground Beef Casserole With Potatoes
1. Heat the oven Set the oven to 350 degrees F and grease a 9 by 13 inch baking dish.
2. Brown the beef Cook the beef and onion in a skillet over medium heat with half the salt and some pepper until no pink remains, then drain the fat.
3. Whisk the sauce In a bowl, whisk the soup, evaporated milk, whole milk, onion powder, and remaining salt and pepper until smooth.
4. Build the first layer Spread one third of the potatoes in the dish, top with one third of the beef, and sprinkle on one cup of cheese.
5. Repeat the layers Make two more layers the same way, seasoning each lightly, then pour the sauce evenly over the top.
6. Bake covered Cover the dish tightly with foil and bake for 60 minutes, until a fork slides easily through the potatoes.
7. Add the cheese Remove the foil, sprinkle on the last cup of cheddar, and bake for about 5 minutes more, until melted and bubbling.
8. Rest the dish Let the casserole stand for 15 minutes so the sauce thickens before you cut it.
How to Serve Ground Beef Casserole With Potatoes
Cut the casserole into squares and serve it with stovetop bacon green beans and warm fluffy homemade dinner rolls for a full dinner. A crisp Italian house salad cuts the richness, and parmesan garlic roasted Brussels sprouts add another vegetable.
How to Store and Reheat Ground Beef Casserole With Potatoes
Cool the casserole for a short time, then cover and refrigerate within two hours. Leftovers keep for three to four days. For longer storage, freeze portions in airtight containers for up to three months and thaw overnight in the refrigerator. Reheat in the oven or microwave until steaming hot, 165 degrees F in the center.
Tips and Variations for Ground Beef Casserole With Potatoes
Flag the allergens. This casserole contains milk and wheat from the cream soup, so check labels for guests with allergies.
Cook the beef fully. Ground beef is safe at 160 degrees F, so brown it until no pink remains.
Slice evenly. A mandoline slicer makes slices of equal thickness, which cook at the same rate.
Keep the foil tight. Trapped steam softens the potatoes, so crimp the foil around the edges.
Add vegetables. Frozen corn or peas can be stirred into the beef layer for extra color.
Try ground turkey. Ground turkey can replace the beef, but cook it to 165 degrees F.
Season each layer. A light sprinkle of pepper on every layer seasons the potatoes, which would otherwise taste bland next to the cheese.
Check trusted guidance. For safe leftover handling, read the Purdue Extension guide to storing leftovers and reheat to a safe temperature.
Frequently Asked Questions About Ground Beef Casserole With Potatoes
Can I make ground beef casserole with potatoes ahead of time?
Yes. Assemble it, cover it, and refrigerate for up to one day, then add about ten extra minutes of baking time.
Why are the potatoes in ground beef casserole with potatoes still hard?
The slices were likely too thick or the foil was loose. Slice thinner, seal the foil, and bake until a fork slides in easily.
Can I freeze ground beef casserole with potatoes?
Yes, though potatoes soften a little after thawing. Freeze in portions for up to three months and reheat until steaming hot.
Do I need to peel the potatoes?
Peeling gives a smoother texture, but well scrubbed russets can be left unpeeled for a more rustic dish.
Can I use fresh milk instead of evaporated milk?
Whole milk works but makes a thinner sauce that can curdle in the oven, so stir in a tablespoon of flour first.
Ground Beef Casserole with Potatoes
Equipment
- 9 by 13 inch baking dish
- Large skillet
- Aluminum foil
- Mixing bowl
Ingredients
Main Ingredients
- 4 lb russet potatoes peeled and sliced thin
- 1 lb ground beef
- 1 medium onion diced
- 1 can cream of chicken soup 10.5 oz
- 1 can evaporated milk 12 oz
- ½ cup whole milk
- 1 tsp salt divided
- 1 tsp black pepper divided
- 2 tsp onion powder
- 4 cup shredded cheddar cheese divided
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and grease a 9 by 13 inch dish.
- Beef. Brown the beef and onion with half the salt and pepper for 7 to 8 minutes, then drain.
- Sauce. Whisk the cream soup, evaporated milk, whole milk, onion powder, and remaining seasoning until smooth.
- Layer. Build three layers of potatoes, beef, and 1 cup of cheddar each, then pour the sauce over the top.
- Bake. Cover with foil and bake 60 minutes, uncover, add the last cup of cheese, and bake 5 minutes more.
- Rest. Let the casserole stand 15 minutes before serving.
