I’ve made this beef and potato casserole more times than I can count—it’s the kind of one-dish dinner that wins over picky eaters and cleans up fast. Thinly sliced potatoes baked with seasoned ground beef and melty cheese give you a comforting, filling meal that’s perfect for weeknights, potlucks, or a cozy Sunday supper. If you enjoy other family-style bakes like cheesy ground beef and rice casserole, this casserole will feel instantly familiar and even easier to throw together.
Why you’ll love this dish
This casserole is a winner because it’s simple, forgiving, and crowd-pleasing. The ingredients are pantry-friendly and inexpensive. You can prep it ahead, bake it while you relax, and the leftovers reheat beautifully—ideal for meal prep or feeding a hungry family.
“Comfort in a pan: tender potatoes layered with savory beef and gooey cheese—our go-to for busy weeknights.”
It’s also flexible: swap cheeses, add vegetables, or make it spicier. For a lighter poultry-based option with similar comforting vibes, try a trusted baked chicken-and-rice recipe like this angel chicken and rice casserole.
How this recipe comes together
Start by sautéing aromatics and browning the beef to develop savory depth. Then you layer thin potato slices with the cooked beef and shredded cheese in a greased dish. A cup of beef broth added before baking keeps the potatoes tender and gives the casserole a slightly saucy finish once baked. Covering it for the first part of baking steams the potatoes; removing the foil at the end crisps and browns the cheese.
If you’re short on time, you can par-cook the potato slices briefly in the microwave to ensure they’re soft all the way through after baking, but with 45–60 minutes in the oven the raw slices usually finish perfectly.
For another casserole-style inspiration with a similar layered approach, take a look at a classic baked chicken casserole like this angel chicken and rice casserole.
What you’ll need
- 1 pound ground beef (80/20 gives good flavor; leaner beef is fine if you drain excess fat)
- 4 medium potatoes, thinly sliced (Yukon Gold or russet both work)
- 2 cups shredded cheese (cheddar or your choice; sharp cheddar gives more flavor)
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 cup beef broth (low-sodium if you prefer)
- 1 tablespoon olive oil
Notes and substitutions:
- Swap ground turkey or plant-based crumbles for beef to lighten it.
- Use mixed cheeses (cheddar + Monterey Jack) for a creamier melt.
- If you don’t have beef broth, chicken broth or vegetable broth will still produce a tasty casserole—see a creamy beef-and-pasta twist for ideas at this related casserole.
Directions to follow
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté 3–4 minutes until translucent and fragrant.
- Add the ground beef to the skillet. Break it up with a spoon and cook until browned. Season with salt and pepper. Drain any excess fat if desired.
- Arrange half of the thinly sliced potatoes in an even layer on the bottom of the prepared baking dish. Season lightly with salt and pepper.
- Spoon half of the beef mixture over the potatoes in an even layer. Sprinkle half of the shredded cheese on top.
- Repeat with the remaining potato slices, the rest of the beef, and finish with the remaining cheese.
- Pour the cup of beef broth evenly over the layered casserole; it will settle between the potatoes and help them cook.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and bake an additional 15 minutes, or until the cheese is bubbly and golden and the potatoes are fork-tender. Let rest 5 minutes before serving.
If your potato slices are thicker, add another 10–15 minutes covered, then uncover to finish browning.
Best ways to enjoy it
Serve slices hot, scooped onto plates. Pair the casserole with bright, acidic sides to cut the richness: a tangy green salad with vinaigrette, quick pickled cucumbers, or roasted Brussels sprouts. For bread lovers, garlic toast or crusty rolls are great for sopping up any juices.
For a weekend gathering, offer a fresh slaw and a simple pan of roasted vegetables alongside this casserole—if you like combining beef and pasta flavors, you might also enjoy serving it with a creamy pasta like creamy beef and shells on the side.
How to store & freeze
- Refrigerating: Cool the casserole to room temperature, cover tightly, and refrigerate for up to 3–4 days. Store in an airtight container or keep the whole dish tightly wrapped.
- Reheating: Reheat individual portions in the microwave for 1–2 minutes, or reheat a pan in a 350°F oven for 15–20 minutes until warmed through. If the top dries, add a splash of broth or cover loosely with foil while reheating.
- Freezing: For longer storage, freeze baked casserole portions in freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating. For best texture, you can also assemble (but not bake) the casserole, wrap tightly, and freeze; bake from frozen, adding about 20–30 minutes to the covered baking time and then uncover to brown.
Food safety tip: Don’t leave cooked casserole at room temperature longer than two hours. Reheat leftovers to 165°F (74°C) before serving.
Tricks for success
- Slice potatoes uniformly: Use a mandoline or sharp knife so all slices cook evenly.
- Don’t skimp on seasoning: Season each layer lightly—potatoes can be bland without salt.
- Use a little broth: The cup of beef broth prevents a dry casserole and yields a creamier texture.
- Cheese timing: If you want extra-bubbly browned cheese, broil for 1–2 minutes at the end—but watch closely to avoid burning.
- Make-ahead: Assemble the casserole the night before, refrigerate, then bake from chilled (add 10–15 minutes to baking time).
Creative twists
- Veggie boost: Add a layer of sautéed mushrooms, spinach, or chopped bell pepper with the beef.
- Cheesy béchamel: Stir a quick cheese sauce into the beef for a creamier filling.
- Spicy kick: Add a tablespoon of chipotle in adobo or a teaspoon of smoked paprika to the beef.
- Herbs & toppings: Sprinkle chopped chives or parsley before serving, or add a crunchy panko-and-parmesan topping for texture.
- Low-carb: Replace potato slices with thinly sliced cauliflower steaks or use half potatoes and half rutabaga for fewer carbs.
Your questions answered
Q: How long does this take from start to finish?
A: Active prep is about 15–20 minutes (chopping, slicing, browning). Bake time is roughly 60 minutes total. Plan for about 80 minutes including resting.
Q: Can I use frozen shredded potatoes?
A: You can, but thaw and squeeze excess moisture before layering; adjust bake time as needed. Par-cooking frozen potatoes briefly helps ensure they’re fully tender.
Q: Is this recipe freezer-friendly?
A: Yes. You can freeze the baked casserole in portions for 2–3 months, or assemble and freeze unbaked—add extra baking time when cooking from frozen. Always thaw in the fridge overnight for even reheating.
Q: How can I make this vegetarian?
A: Replace the ground beef with seasoned lentils, diced mushrooms, or a plant-based mince. Use vegetable broth instead of beef broth and adjust seasonings to taste.
Q: Will the potatoes be cooked through if I slice them raw?
A: Yes, if they’re sliced thinly (about 1/8-inch) and baked covered for 45 minutes, then uncovered for 15. Thicker slices may need more time or a brief par-cook.
If you want another comforting layered bake that swaps rice for pasta and keeps the family happy, check out a similar casserole idea like this baked chicken casserole.
Enjoy the cozy comfort of this beef and potato casserole—simple to make, easy to love, and flexible enough to suit whatever you have on hand.
Print
Beef and Potato Casserole
- Total Time: 80 minutes
- Yield: 6 servings 1x
- Diet: Beef
Description
A comforting one-dish dinner, featuring layers of sliced potatoes, seasoned ground beef, and cheesy goodness, perfect for weeknights or potlucks.
Ingredients
- 1 pound ground beef (80/20)
- 4 medium potatoes, thinly sliced (Yukon Gold or russet)
- 2 cups shredded cheese (cheddar or your choice)
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 cup beef broth (low-sodium)
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté 3–4 minutes until translucent and fragrant.
- Add the ground beef to the skillet. Break it up with a spoon and cook until browned. Season with salt and pepper. Drain any excess fat if desired.
- Arrange half of the thinly sliced potatoes in an even layer on the bottom of the prepared baking dish. Season lightly with salt and pepper.
- Spoon half of the beef mixture over the potatoes in an even layer. Sprinkle half of the shredded cheese on top.
- Repeat with the remaining potato slices, the rest of the beef, and finish with the remaining cheese.
- Pour the cup of beef broth evenly over the layered casserole.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and bake an additional 15 minutes, or until the cheese is bubbly and golden and the potatoes are fork-tender. Let rest 5 minutes before serving.
Notes
Great for meal prep; leftovers reheat well. Can use ground turkey or plant-based crumbles for a lighter version. Try mixing cheeses for creaminess.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: casserole, beef, potatoes, weeknight dinner, comfort food