Cheesy Beef and Potato Casserole

This hearty Cheesy Beef and Potato Casserole has been my go-to comfort food recipe whenever I need to feed a hungry crowd with minimal fuss. The layers of tender potatoes, savory beef, and gooey cheese create the ultimate satisfying meal that disappears quickly from the table every time.

I first made this casserole during a particularly cold winter when my family needed something substantial and warming. The way my children's faces lit up at the first bite told me this recipe would become a regular in our meal rotation. Now they request it almost weekly when the temperature drops.

Ingredients

• Ground beef provides the hearty protein base and rich flavor foundation
• Potatoes act as the substantial starchy component that makes this truly filling
• Onion and garlic create an aromatic base that permeates the entire dish
• Beef broth adds depth and moisture preventing the casserole from drying out
• Cheddar cheese forms that irresistible golden crust and creamy interior texture
• Condensed cream of mushroom soup creates the creamy binding sauce with minimal effort
• Salt and pepper are essential for proper seasoning throughout the layers
• Olive oil helps sauté the aromatics to develop their flavor properly
• Optional fresh parsley brightens the finished dish with color and fresh flavor

Step-by-Step Instructions

Preheat Oven

Set your oven to 375°F and allow it to fully preheat while you prepare the remaining components. A properly preheated oven ensures even cooking from the moment the casserole goes in.

Sauté Aromatics

Heat olive oil in a large skillet over medium heat until it shimmers but does not smoke. Add your finely chopped onion and minced garlic, cooking them gently for about 5 minutes until the onion becomes translucent and fragrant. This crucial step builds the flavor foundation for the entire dish.

Brown the Beef

Add ground beef to the skillet with the aromatics, breaking it into small pieces with a wooden spoon. Cook thoroughly until no pink remains, usually about 7 to 8 minutes. Drain any excess fat to prevent a greasy final dish. The well-browned beef provides deep savory notes throughout the casserole.

Create the Sauce

Stir the cream of mushroom soup and beef broth into the beef mixture until fully incorporated. This creates the rich sauce that will surround and flavor the potatoes as they cook. Season generously with salt and pepper to ensure layers of flavor throughout the dish.

Layer the Components

In a greased baking dish, create your first layer with half of the thinly sliced potatoes arranged slightly overlapping. Follow with half of the beef mixture spread evenly, then sprinkle one cup of cheddar cheese. Repeat these layers with remaining ingredients, finishing with a generous cheese topping that will form a beautiful golden crust.

Cover and Bake

Cover the baking dish tightly with aluminum foil to trap steam which helps cook the potatoes to tender perfection. Bake covered for one full hour, allowing the potatoes to soften completely while the flavors meld together.

Final Browning

Remove the foil and continue baking for 15 additional minutes until the cheese on top becomes gloriously golden brown and bubbling around the edges. This final uncovered baking creates that irresistible cheese crust everyone fights over.

Rest and Serve

Allow the casserole to rest for 5 to 10 minutes before serving. This brief resting period allows the layers to set slightly making it easier to portion and serve. Garnish with freshly chopped parsley if desired for a pop of color and fresh flavor.

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The secret to making this casserole truly exceptional lies in how you slice the potatoes. After years of making this dish, I discovered that slicing them uniformly thin is crucial for even cooking. My grandmother taught me to use a mandoline for perfectly consistent slices, and that small technique change transformed this from a good casserole to a great one.

Storage and Reheating

This casserole keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors actually intensify after a day, making leftovers something to look forward to. When reheating, cover with foil and warm in a 350°F oven for about 20 minutes until heated through. For individual portions, the microwave works well using medium power to prevent the cheese from becoming rubbery.

Smart Substitutions

This recipe welcomes adaptations based on what you have available. Ground turkey can replace beef for a lighter option, while sweet potatoes offer a nutritious alternative to regular potatoes with a slightly sweeter flavor profile. For dairy sensitivities, dairy free cheese alternatives melt surprisingly well in this application. The cream of mushroom soup can be swapped for cream of celery or even a homemade white sauce for those avoiding processed ingredients.

Serving Suggestions

This hearty casserole pairs beautifully with light side dishes that provide contrast to its richness. A simple green salad dressed with vinaigrette cuts through the creaminess perfectly. Steamed broccoli or green beans add nutritional balance and vibrant color to the plate. For a complete comfort food experience, serve with warm crusty bread for soaking up any extra sauce. This dish shines at potlucks and family gatherings where its homey appeal satisfies guests of all ages.

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Recipe Questions & Answers

→ Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole up to 24 hours in advance and refrigerate it covered. When ready to cook, add about 15 minutes to the baking time if cooking directly from the refrigerator. You can also freeze the unbaked casserole for up to 3 months - just thaw overnight in the refrigerator before baking.

→ What can I substitute for cream of mushroom soup?

Cream of chicken or cream of celery soup work well as substitutes. For a homemade alternative, make a roux with 2 tablespoons each of butter and flour, then whisk in 1 cup of milk and 1 cup of broth, simmering until thickened. Season with salt, pepper, and herbs to taste.

→ Can I add vegetables to this casserole?

Absolutely! Consider adding 1 cup of frozen peas, diced carrots, corn, or bell peppers when mixing the beef and soup. For green vegetables like broccoli or green beans, parboil them first to ensure they cook properly in the casserole.

→ What's the best cheese to use?

Sharp cheddar provides the best flavor, but you can experiment with combinations. Try mixing cheddar with monterey jack for creaminess, pepper jack for heat, or gruyere for nutty depth. Ensure you use freshly shredded cheese rather than pre-packaged for better melting properties.

→ How do I ensure the potatoes cook properly?

Slice the potatoes thinly and uniformly (about 1/8 inch thick) to ensure even cooking. If you prefer, you can parboil the potato slices for 5 minutes before assembling the casserole, which helps them cook more evenly and reduces overall baking time.

→ What can I serve with this casserole?

This casserole works well with simple side dishes like a green salad, steamed vegetables, dinner rolls, or garlic bread. A light, acidic side such as a vinaigrette-dressed salad helps balance the richness of the casserole.