Cheesy Ground Beef & Potato Casserole Recipe Easy One-Pan Dinner

The sizzle of ground beef browning in a skillet always makes my mouth water, but when you add golden potatoes and a mountain of melty cheese? Oh boy, you can practically hear the comfort calling your name. My Cheesy Ground Beef & Potato Casserole recipe was born from one of those “what’s left in the fridge?” nights, when I needed a one-pan dinner that would make everyone at the table happy (even my picky 7-year-old). I promise—this casserole is pure, soul-soothing goodness that’s as easy to throw together as it is to devour.

I first made this dish on a chilly Sunday when I was craving something hearty but didn’t want a sink full of dishes. It ended up becoming a weekly staple, especially when I discovered how well potatoes soak up all the beefy flavor and cheesy richness. You know that feeling when you scoop into a bubbling casserole and the cheese stretches just so? That’s what you get here. And let’s face it, casseroles just have a way of making life easier for busy families, hungry students, and anyone who loves leftovers that taste even better the next day.

This Cheesy Ground Beef & Potato Casserole ticks all the boxes: it’s budget-friendly, packed with protein, and totally customizable. Whether you’re feeding a crowd or just want something cozy for yourself, this one-pan wonder delivers every time. I’ve tested it a dozen ways—different cheeses, various potato types, even swapping in turkey or sweet potatoes. Trust me, you’ll be coming back for seconds (and maybe thirds). If you’re searching for an easy one-pan dinner that’s loaded with flavor and comfort, this is the recipe you can rely on.

Why You’ll Love This Recipe

Honestly, recipes like this Cheesy Ground Beef & Potato Casserole are the reason my oven gets more love than my stovetop some weeks. After years of recipe testing for my blog and making dinners for my family, I can say with confidence—this casserole is a total keeper. Here’s why it stands out:

• Quick & Easy: Comes together in under 20 minutes prep, and bakes hands-off while you do something else. Perfect for busy weeknights or when you’re just too tired to fuss over dinner.
• Simple Ingredients: Uses everyday staples—ground beef, potatoes, cheese, a few pantry spices. No weird stuff or special trips to the store.
• Perfect for Any Occasion: This casserole is a hit for potlucks, cozy dinners, or even holiday brunches. I’ve taken it to family gatherings and always come home with an empty dish.
• Crowd-Pleaser: Kids and adults alike love the layers of cheesy, beefy, potato goodness. I’ve yet to meet someone who didn’t ask for seconds.
• Unbelievably Delicious: The combo of crispy potato edges, savory ground beef, and gooey cheese is next-level comfort. It’s the kind of food that makes you sigh with happiness after the first bite.

What makes my version of the Cheesy Ground Beef & Potato Casserole different? I use thinly sliced potatoes (not chunks) so they cook up perfectly, and I season the beef with a special blend of spices for depth. Plus, I layer the cheese both inside and on top for a double hit of melty magic. It’s a little indulgent, but sometimes that’s exactly what you need.

You know how some casseroles can be bland? Not this one. The beef is seasoned just right, the potatoes get all soft and flavorful, and the cheese pulls everything together. It’s a recipe that’s as comforting as a favorite blanket, but way more delicious. Whether you’re short on time or just want something cozy, this easy one-pan dinner is always a good idea.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that classic casserole texture—no fuss, just good food. Most of what you need is probably already in your pantry or fridge, which is a huge win for those “I forgot to meal plan” nights.

• For the Casserole:
  • 1 lb (450g) ground beef (80/20 for best flavor, but use lean if you prefer)
  • 2 lbs (900g) potatoes, thinly sliced (Yukon Golds or Russets both work great)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups (225g) shredded cheddar cheese (I like sharp cheddar for punch; try a blend for extra gooeyness)
  • 1 cup (240ml) whole milk (or any milk you prefer, even unsweetened oat milk)
  • 1/2 cup (120ml) beef broth (for extra savory flavor; swap with veggie broth for a lighter taste)
  • 2 tbsp (28g) unsalted butter, melted
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp ground black pepper
  • 1/2 tsp paprika (smoked or sweet, your call—adds lovely color)
  • 1/2 tsp dried thyme (optional, but I love the herby note)
• For the Topping:
  • 1/2 cup (50g) shredded mozzarella cheese (for extra stretch and melt)
  • 1/4 cup (25g) chopped fresh parsley (optional, for color and freshness)

Ingredient Notes & Substitutions:

• Swap ground beef for ground turkey or chicken for a lighter version.
• Use almond milk for dairy-free needs (just make sure it’s unsweetened).
• If you want a gluten-free casserole, double-check your beef broth—some brands sneak in gluten.
• Mix in frozen veggies like peas or carrots for a little extra nutrition.
• For spicier flavor, toss in a pinch of chili flakes or use pepper jack cheese.

When I’m feeling fancy, I use a mix of cheeses—sharp cheddar, Monterey Jack, and a bit of Gruyère. Trust me, it’s worth it if you love cheese (and who doesn’t?). If your potatoes are extra large, just add a splash more milk to keep things creamy. This Cheesy Ground Beef & Potato Casserole is flexible, so don’t stress about having the exact ingredients—make it yours!

Equipment Needed

• One large oven-safe skillet or casserole dish (a 9×13-inch / 23x33cm baking dish is perfect)
• Mandoline slicer or sharp chef’s knife (for thin, even potato slices—mandoline makes it way faster, but a knife works just fine)
• Cutting board
• Large mixing bowl
• Wooden spoon or spatula (for sautéing beef and mixing ingredients)
• Measuring cups and spoons
• Aluminum foil (for covering during part of the bake—keeps everything moist)

If you don’t have a mandoline, just take your time slicing potatoes thinly with a knife. I’ve tried both ways—the mandoline is a timesaver but requires careful handling (watch those fingers!). For budget-friendly baking, any sturdy glass or ceramic dish works. If you’re using a skillet, make sure it’s oven-safe (no plastic handles!). And, honestly, my wooden spoon has seen more casseroles than I can count—it’s my go-to for mixing up hearty dishes like this.

After baking, soak your dish in warm water with a bit of baking soda to make cleanup easier. Trust me, cheesy bits stuck to the pan can be stubborn. And if you’re just starting out with casseroles, don’t worry about having fancy gadgets. This Cheesy Ground Beef & Potato Casserole is forgiving and only needs basic tools.

Preparation Method

1. Prep the potatoes: Wash and peel 2 lbs (900g) potatoes. Slice them into thin rounds about 1/8 inch (3mm) thick. A mandoline makes this quick, but a sharp knife works too. The thinner the slices, the faster and more evenly they cook. If potatoes start to brown, keep them in cold water while you prep the rest.
2. Brown the ground beef: Heat a large skillet over medium-high. Add 1 lb (450g) ground beef and cook, breaking up with a spoon, until browned (about 5-6 minutes). Drain excess fat if needed. Toss in chopped onion and garlic, sauté for 2-3 minutes until fragrant. Sprinkle in salt, pepper, paprika, and thyme. Mix well.
3. Layer the casserole: Preheat oven to 375°F (190°C). Grease your 9×13-inch (23x33cm) dish with melted butter. Layer half the potato slices in the bottom, slightly overlapping. Spoon half the cooked beef mixture over the potatoes. Sprinkle 1 cup (115g) shredded cheddar cheese over beef. Repeat layers: remaining potatoes, beef, and another 1 cup (115g) cheddar.
4. Add liquids: Whisk together 1 cup (240ml) milk and 1/2 cup (120ml) beef broth. Pour evenly over the casserole—it helps steam the potatoes and keeps everything creamy.
5. Bake covered: Cover dish tightly with foil and bake for 45 minutes. This lets the potatoes steam and soften, and keeps the cheese from over-browning.
6. Uncover and finish: Remove foil. Sprinkle 1/2 cup (50g) mozzarella over top. Bake for another 15-20 minutes, until the cheese is golden and potatoes are fork-tender. If you want crispy cheese, broil for 2-3 minutes at the end (watch closely!).
7. Check doneness: Pierce casserole with a fork—potatoes should be soft all the way through. If not, re-cover and bake 10 minutes more. Occasionally, extra-thick slices need a bit longer.
8. Rest and garnish: Let casserole sit for 10 minutes before serving. Sprinkle with chopped parsley for color and a fresh note.

Prep Notes: If you notice excess moisture during baking, leave foil off a bit earlier to help evaporate. Sometimes, if you use lean beef, you may want to add an extra tablespoon of butter for richness. If cheese starts to brown too much, loosely tent with foil. The aroma will tell you when it’s ready—savory, cheesy, and mouthwatering!

Personal tip: Prepping all ingredients before you start layering makes assembly much smoother. I like to set up a little “casserole station” on my counter, so everything’s within reach. And if you’re making this for meal prep, let it cool completely before slicing—it holds together better and tastes just as good reheated.

Cooking Tips & Techniques

I’ve made this Cheesy Ground Beef & Potato Casserole at least a dozen times, and every bake teaches me something new. Here are my best tips, learned the hard way (and through a few kitchen mishaps):

• Slice potatoes evenly: Uneven slices mean some potatoes will be mushy, while others are undercooked. If you don’t have a mandoline, just take your time—thin and even is key!
• Season each layer: Don’t be shy with salt and pepper, especially between layers. Potatoes absorb a lot of flavor, so a little extra seasoning goes a long way.
• Don’t skip the resting time: Letting your casserole sit after baking helps the cheese set and makes serving way easier. If you dig in too soon, it might fall apart (I’ve done it…still tasty, just messier).
• Avoid soggy casserole: If you end up with too much liquid, bake uncovered for the last 20 minutes. The top gets golden and any excess moisture evaporates.
• Troubleshooting: If your potatoes aren’t cooking through, make sure they’re sliced thin enough. Super thick slices can take twice as long, so adjust accordingly. Overcooked cheese can turn rubbery—keep an eye during broiling!
• Multitasking magic: While the casserole bakes, I clean up the prep mess or whip up a quick salad. One-pan dinners are awesome for reclaiming your evening.
• Consistency secrets: Using room temperature milk and cheese helps everything melt together smoothly. Cold ingredients sometimes make the casserole cook unevenly.

I’ve burned the cheese more than I care to admit, but a quick foil cover saves the day. And if you’re worried about sticking, a light butter or oil on the dish always helps. Trust your senses—the smell, the color, and a fork test are your best guides. This Cheesy Ground Beef & Potato Casserole is pretty forgiving, so don’t stress if your layers aren’t perfect. It’s all about that cozy, cheesy goodness!

Variations & Adaptations

Casseroles are made for customization, and this Cheesy Ground Beef & Potato Casserole is no exception. Here are a few favorite twists:

• Dietary Swap: Use ground turkey or chicken instead of beef for a lighter version. I’ve tried this with both, and the flavors still shine—just add a dash more spices for richness.
• Seasonal Spin: In the fall, swap half the potatoes for sweet potatoes. Their natural sweetness pairs perfectly with the savory beef and cheese. Bonus: gorgeous color!
• Flavor Boost: Add a layer of sautéed mushrooms or bell peppers for extra depth. Sometimes I toss in a handful of frozen peas for a pop of color and nutrition.
• Cooking Methods: Make it in a slow cooker: Layer everything as directed, cook on low for 5-6 hours, or until potatoes are tender. The cheese won’t crisp up, but it’s super creamy.
• Allergen Substitutions: For dairy-free, use vegan cheese and plant-based milk. Gluten-free breadcrumbs can be sprinkled on top for crunch (if you miss that classic casserole topping).

My personal favorite adaptation? I sometimes mix in a spoonful of whole-grain mustard with the beef for a subtle tang. It’s unexpected and seriously good! This Cheesy Ground Beef & Potato Casserole is designed to be flexible, so don’t hesitate to experiment—make it your own and enjoy discovering new family favorites.

Serving & Storage Suggestions

This Cheesy Ground Beef & Potato Casserole is best served hot from the oven, when the cheese is bubbly and golden. Let it rest for 10 minutes before slicing—this keeps the layers neat and makes serving easier.

• Serving Temperature: Serve warm, straight from the baking dish. For a little flair, garnish with fresh parsley or chives.
• Presentation: Cut into hearty squares or spoon out rustic servings. Pair with a crisp green salad or steamed broccoli for a complete meal.
• Complementary Dishes: Garlic bread, pickled veggies, or a simple tomato soup are great sides. For brunch, serve with scrambled eggs and fruit.
• Storage: Cool leftovers completely, then store in an airtight container in the fridge for up to 4 days. This casserole actually gets tastier as the flavors meld!
• Freezing: Freeze individual portions or the whole casserole (tightly wrapped) for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Microwave individual servings until heated through, or reheat in a 350°F (175°C) oven, covered, for 20-25 minutes. Add a sprinkle of fresh cheese before reheating for extra gooeyness!

Personal tip: The flavors deepen overnight, so leftovers are dynamite. I’ve even tucked slices into wraps or lunchboxes for a super satisfying midday treat. This Cheesy Ground Beef & Potato Casserole is a meal that keeps on giving—perfect for busy weeknights and lazy weekends alike.

Nutritional Information & Benefits

Here’s an estimate for one hearty serving (out of 6):

• Calories: ~420
• Protein: 23g
• Carbohydrates: 28g
• Fat: 22g
• Fiber: 3g
• Sugar: 3g

This Cheesy Ground Beef & Potato Casserole is packed with protein from the beef and cheese, plus satisfying fiber and potassium from the potatoes. It’s naturally gluten-free (just double-check your broth), and you can make it dairy-free with plant-based cheese and milk. If you’re watching sodium, use low-salt broth and cheese.

I love how this recipe fuels busy days—protein keeps you full, and potatoes give lasting energy. For those on a low-carb kick, swap in cauliflower slices for half the potatoes. Allergens to watch: dairy and beef, but easy substitutions make it flexible for most diets. In my kitchen, meals like this make wellness simple and delicious!

Conclusion

If you’re craving a cozy, fuss-free dinner, this Cheesy Ground Beef & Potato Casserole is the recipe to try. It’s hearty, cheesy, and packed with flavor—plus, it’s a breeze to assemble and guaranteed to please everyone at the table. I love how adaptable it is, so don’t be shy about swapping in your favorite cheeses or veggies.

Personally, I keep coming back to this casserole because it’s comforting without being complicated. It’s the kind of meal that makes weeknights easier and weekends extra special. Whether you’re cooking for a crowd or just yourself, it’s a reliable one-pan dinner that feels like a warm hug.

Give it a shot, share your tweaks in the comments, and let me know how it turned out! If you have your own version, I’d love to hear about it. Pin this recipe for later, and don’t forget to send it to a friend who needs a little comfort food magic. Happy cooking!

Frequently Asked Questions

How thin should I slice the potatoes for this casserole?

About 1/8 inch (3mm) is ideal—thin enough to cook through evenly and soak up all the cheesy goodness. A mandoline slicer helps, but a sharp knife works if you’re careful.

Can I make this Cheesy Ground Beef & Potato Casserole ahead of time?

Absolutely! Assemble everything (except the final cheese topping) and refrigerate up to 24 hours ahead. Add the last layer of cheese right before baking.

What’s the best cheese to use for this casserole?

Sharp cheddar gives the most flavor, but you can use a blend of mozzarella, Monterey Jack, or even Gruyère for different textures. Mix and match to suit your taste!

Can I freeze leftovers?

Yes, the casserole freezes well. Cool completely, portion, then wrap tightly. Thaw overnight in the fridge and reheat in the oven or microwave.

How do I avoid a soggy casserole?

Use thin potato slices, don’t overdo the liquid, and bake uncovered for the last 15-20 minutes. If there’s still excess moisture, broil briefly to crisp the top.

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