Name: Cheesy Beef and Potato Casserole
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 1 pound lean ground beef; 1 medium yellow onion, finely chopped ((about 1 cup)); 2 cloves garlic, minced; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon smoked paprika ((or regular paprika)); 1/2 cup beef broth or water; 1 tablespoon Worcestershire sauce ((optional for deeper flavor)); 3 pounds Yukon Gold or russet potatoes, peeled and thinly sliced ((about 1/8 inch)); 2 cups shredded sharp cheddar cheese, divided; 1 cup whole milk or 2% milk; 2 tablespoons unsalted butter, melted; 1 tablespoon all-purpose flour ((to thicken topping slightly)); Salt and pepper to taste; Fresh parsley for garnish ((optional))

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Introduction

I remember the first time I made this Cheesy Beef and Potato Casserole on a rainy evening when the kids came home starving from soccer practice. The kitchen smelled like sizzling onions and browned beef, and the house felt warm in a way that only comfort food can create. I tucked layers of thinly sliced potatoes under a rich beef and onion filling, topped everything with a blanket of cheddar, and by the time the timer chimed the family was already hovering by the counter. That moment the crunch of the top, the creamy potato beneath, and the happy sighs around the table is exactly why this dish lives in our weekly rotation.

This casserole is simple, hearty, and forgiving. It turns everyday pantry staples into a meal that feels special. If you enjoy layered, baked dinners you might also like this variation on a similar theme, Baked hashbrown casserole with ground beef.

Why make This Recipe

It combines budget-friendly ingredients into a meal that feeds a crowd.
The flavors develop while baking so a small amount of prep delivers big rewards.
It reheats beautifully for lunches or weeknight leftovers.

The Secret Behind This Delicious Recipe (cheesy, savory, crowd-pleaser)

Thin potato slices absorb savory juices from the beef, creating a tender, cohesive texture.
A mix of sharp cheddar and a touch of milk gives a creamy, melty topping that browns attractively.

What Makes It a Must-Try (quick prep, family-approved)

Family-approved, quick to assemble, and flexible for swaps like turkey or plant-based beef alternatives.

Ingredients You’ll Need

For the Beef Filling (ground beef mixture)

1 pound (450 g) lean ground beef
1 medium yellow onion, finely chopped (about 1 cup)
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika (or regular paprika)
1/2 cup (120 ml) beef broth or water
1 tablespoon Worcestershire sauce (optional for deeper flavor)

For the Potatoes and Cheese Layers (layers and topping)

3 pounds (about 6 medium) Yukon Gold or russet potatoes, peeled and thinly sliced (about 1/8 inch)
2 cups (200 g) shredded sharp cheddar cheese, divided
1 cup (240 ml) whole milk or 2% milk
2 tablespoons unsalted butter, melted
1 tablespoon all-purpose flour (to thicken topping slightly)
Salt and pepper to taste
Fresh parsley for garnish (optional)

Notes on quality and substitutions:

Yukon Gold potatoes hold their shape and give a creamier texture; russets are fine if you prefer fluffier layers.
For a lighter version, use lean ground turkey and low-fat cheese.
Use pre-shredded cheese if short on time, but freshly shredded melts better.

How to make Cheesy Beef and Potato Casserole

Step 1: Preheat and prep

Preheat oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray.
Slice potatoes thinly using a mandoline or sharp knife for even cooking.

Step 2: Cook the beef filling (about 10 minutes)

In a large skillet over medium-high heat, cook ground beef until browned and no longer pink, breaking it up with a spatula.
Add chopped onion and cook 4 to 5 minutes until translucent and soft. Stir in garlic, salt, pepper, and paprika and cook 30 seconds until fragrant.
Pour in beef broth and Worcestershire sauce and simmer 2 to 3 minutes until slightly reduced. The mixture should be moist but not soupy.

Step 3: Make the cheese-milk mixture

In a small bowl whisk together milk, melted butter, and flour until smooth. This helps the top layer thicken slightly. Reserve 1/2 cup of shredded cheddar for the topping and stir the rest into the milk mixture.

Step 4: Layer the casserole (about 10 minutes)

Arrange half of the potato slices in an even layer on the bottom of the prepared dish, overlapping slightly.
Spoon the cooked beef mixture evenly over the potatoes.
Add a second layer of potato slices to cover the beef, pressing gently to compact.

Step 5: Add the cheese and bake (45 to 55 minutes)

Pour the milk and cheese mixture evenly over the top layer. Sprinkle the reserved 1/2 cup cheddar over the top.
Cover tightly with foil and bake at 375°F (190°C) for 35 minutes. Remove foil and continue baking 10 to 20 minutes more until the top is golden and the potatoes are tender when pierced with a knife. Visual cue: potatoes should slide off the knife easily and top should be bubbling and lightly browned.

Step 6: Rest and serve (5 to 10 minutes)

Let the casserole rest 5 to 10 minutes before slicing. This helps it set and makes serving easier.

Tips & Recipe Variations

Use thin, even potato slices for uniform cooking. A mandoline speeds this up.
If the top browns too quickly, tent with foil until potatoes are done.
For extra creaminess, stir 1/2 cup sour cream into the cheese-milk mixture.
Make it vegetarian: swap beef for cooked lentils or a plant-based crumble and use vegetable broth.
Low-carb option: replace potatoes with thinly sliced cauliflower or turnips; adjust bake time until tender.
To prevent watery casserole: do not add excess broth; drain fatty beef and pat potatoes dry if very wet.
Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat covered in a 350°F (175°C) oven until warmed through, about 20 minutes.
Freezing: Freeze baked portions up to 2 months. Thaw overnight in fridge before reheating.

How to Serve

Pair with a crisp green salad or steamed green beans to balance richness.
Serve with crusty bread or soft rolls to scoop up any cheesy sauce.
Drinks: a light red wine like Pinot Noir, a cold beer, or a sparkling water with lemon.

Presentation tips:

Garnish with chopped fresh parsley for color.
Let the casserole rest before slicing for neat portions.
Serving size: recipe yields about 6 generous servings. Approximate calories per serving about 500 to 650 depending on cheese and beef choices.

Common Questions

Q: Can I make this recipe ahead of time?
A: Yes. Assemble the casserole up to the point of baking, cover and refrigerate for up to 24 hours. Increase bake time by 10 to 15 minutes if baking straight from the fridge.

Q: Can I freeze leftovers?
A: Yes. Store cooled portions in airtight containers for up to 2 months. Thaw overnight before reheating in the oven.

Q: What can I use instead of potatoes?
A: Thinly sliced cauliflower, turnips, or even sweet potatoes can work. Note that bake times will vary.

Q: How do I prevent the casserole from becoming watery?
A: Avoid excess liquid in the beef mixture, drain fatty meats, and slice potatoes thinly and evenly. Resting before slicing helps settle juices.

Q: Can I make this vegetarian or dairy-free?
A: Use cooked lentils or a plant-based crumble for the filling and a dairy-free cheese or cashew cream for the topping.

Reader Review

“This casserole became an instant favorite in our house. It is simple to make, feeds the whole family, and tastes like a hug on a plate. Leftovers were even better the next day.” – A happy home cook

Conclusion

This Cheesy Beef and Potato Casserole is one of those recipes that turns busy nights into cozy family dinners with minimal fuss. I hope it brings as much warmth and satisfaction to your table as it does to mine. For another take on a ground beef and potato bake that emphasizes budget-friendly shortcuts and simple pantry ingredients, check out Cheesy Ground Beef & Potato Dinner Casserole.