Cheesy Ground Beef Potato Bake

This Ground Beef Casserole with Potatoes is pure comfort in a pan and makes busy weeknights feel so much easier. Creamy layers of potato and beef blanketed with bubbling cheddar cheese remind me of the casseroles my mom made on chilly evenings. It is a simple recipe that delivers hearty flavor and plenty of leftovers for lunches.

This dish quickly became my go to when everyone in the family shows up hungry and I need a dinner that stretches. The leftovers are even better the next day so I look forward to enjoying it twice.

Ingredients

• Russet potatoes: about four pounds peeled and sliced thin for creamy even cooking Select firm potatoes with no sprouting
• Ground beef: one pound for rich flavor and substance Choose fresh beef with good marbling for tenderness
• Onion: diced for sweetness and depth Look for onions without bruising and papery skin
• Cream of chicken soup: one can for a velvety base Use low sodium if desired
• Evaporated milk: one can for creaminess and richness Shake the can well before opening to mix
• Milk: half a cup to balance thickness Whole milk gives the best result
• Salt: two teaspoons for seasoning
• Pepper: one teaspoon for a bit of heat
• Onion powder: two teaspoons to deepen the savoriness
• Cheddar cheese: four cups shredded for a bubbling topping Use freshly grated cheese for the smoothest melt

Step-by-Step Instructions

Prepare the Oven:

Set your oven to 350 degrees Fahrenheit so it warms while you prep This ensures even baking

Brown the Beef and Onions:

Heat a skillet on medium and crumble the ground beef with the diced onion Add half a teaspoon of salt and a quarter teaspoon of pepper Stir often for about ten minutes until the beef is browned and onions are soft Drain off any grease to keep the casserole from being too rich Transfer to a plate and clean up the skillet

Mix the Creamy Sauce:

Grab a large mixing bowl and whisk together the can of cream of chicken soup evaporated milk regular milk the remaining salt and pepper and all the onion powder Mix until smooth with no lumps This sauce thickens as it bakes

Assemble the Layers:

Grease a nine by thirteen inch baking dish with butter or oil Place one third of the sliced potatoes in an even layer Top with one third of the beef onion mix Sprinkle on a cup of cheddar cheese Scatter a little salt and pepper over this layer Repeat the potatoes beef and cheese twice more to create rich layers

Add the Sauce:

Slowly pour the milk and soup mixture over the entire casserole so it trickles down evenly between the layers Tap the dish gently on the counter to settle the mixture throughout the pan

Cover and Bake:

Lay a sheet of foil across the top of the dish and press it snugly around the edges Slide into the oven and bake for one hour This steams the potatoes until tender

Top with Cheese and Broil:

Remove the foil carefully and test a potato slice for doneness If tender scatter the rest of the shredded cheese on top Return to the oven for five minutes so the cheese becomes melted and golden

Rest Before Serving:

Let the finished casserole sit on the counter for fifteen minutes so it thickens and slices neatly This makes for the best presentation

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Cheddar cheese is my favorite part here I remember as a kid sneaking to sprinkle extra cheese on top when my mother was not looking The browned cheesy crust is always what gets devoured first at my table.

Storage Tips

Let the casserole cool to room temperature before storing. Place leftovers in a lidded container in the refrigerator where they stay delicious for up to four days. For longer storage cover tightly with foil and freeze for up to two months. To reheat thaw in the fridge overnight then warm covered in a low oven until heated through.

Ingredient Substitutions

If you are out of ground beef try ground turkey or even crumbled sausage for different flavors. Swap cream of chicken soup for mushroom soup or make your own white sauce using flour and milk. Monterey Jack or Colby cheese are good alternatives if you want a milder melt.

Serving Suggestions

Serve big scoops with a bright green salad and tangy pickles for contrast. This casserole tastes right at home next to buttered peas or roasted broccoli. Sometimes I set out hot sauce or chopped chives so everyone can add their own flair.

Cultural or Historical Context

Casseroles like this have deep roots in American kitchens as a way to stretch simple ingredients into satisfying meals. They became especially popular in the mid twentieth century when canned soups and ovens made home cooking both accessible and predictable. This is comfort food at its most nostalgic.

Frequently Asked Questions

→ Can I use a different cheese for this bake?

Absolutely! Substitute cheddar with mozzarella, Monterey Jack, or your favorite meltable cheese for different flavor profiles.

→ Do I need to pre-cook the potatoes?

No, the thinly sliced potatoes will cook through during baking. Ensure slices are even for the best texture.

→ Can I make this ahead of time?

Yes, you can assemble the bake, cover, and refrigerate overnight. Simply bake as directed when ready to serve.

→ What can I serve alongside this bake?

Fresh green salad, steamed vegetables, or crusty bread pair well to round out the meal.

→ Can I freeze leftovers?

Yes, cool leftovers thoroughly, portion into containers, and freeze for up to three months. Reheat before serving.

→ Is it possible to use ground turkey?

Ground turkey can work as a lean alternative to beef—just be sure to season generously for rich flavor.