Creamy Ground Beef and Potato Casserole

When dinner needs to stretch a grocery budget without shortchanging anyone at the table, this is the recipe to reach for. Creamy ground beef and potato casserole layers thinly sliced potatoes with seasoned beef and a tangy mushroom cream sauce, then bakes everything under a blanket of bubbling cheddar until the potatoes are completely tender and the sauce has set into something almost scalloped in character.

This hamburger potato casserole recipe delivers a complete, filling dinner from a short, inexpensive ingredient list. The sour cream in the sauce adds a subtle tang that cuts through the richness of the cheese and keeps the whole dish from feeling one-dimensional. It’s straightforward comfort food done properly, and the kind of thing that makes a full pan disappear faster than expected.

With 15 minutes of prep and a hands-off 75-minute bake, this also works for nights when you need dinner managed early and reheated later.

Why You’ll Love This Creamy Ground Beef and Potato Casserole

The scalloped potato effect is what makes this casserole feel more elevated than a standard ground beef bake. The raw potato slices absorb the cream sauce during the covered bake, softening fully while taking on the savory, seasoned flavor of the beef and mushroom base around them. By the time the foil comes off, the layers have merged into something cohesive rather than sitting separately in a dish.

The sour cream in the sauce is a small addition that makes a real flavor difference. It loosens the condensed soup to the right consistency while adding a light acidity that balances the richness of the cheese topping. Without it, the sauce tastes flat and heavy. With it, the finished casserole has a brightness that holds up through every layer.

This is also one of the better meal prep dinners in this style of cooking. The flavors deepen overnight and the casserole reheats cleanly, making it a legitimate option for a make-ahead weeknight dinner.

Ingredients for Creamy Ground Beef and Potato Casserole

I always recommend 90/10 lean ground beef for this recipe. The beef cooks inside a sealed, steam-filled dish for over an hour, and excess fat from an fattier blend has nowhere to go. It pools in the sauce and makes the finished casserole greasy in a way that’s difficult to correct. Lean beef gives you the same savory depth without that problem.

The Protein & Veggies:

• 1 1/2 lbs lean ground beef
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 lbs Russet or Yukon Gold potatoes (about 5 to 6 medium), peeled and thinly sliced

The Savory Cream Sauce:

• 1 can (10.75 oz) condensed cream of mushroom soup
• 1 cup whole milk
• 1/2 cup sour cream
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste

The Cheesy Topping:

• 2 cups shredded cheddar or Colby Jack cheese
• Fresh parsley for garnish (optional)

Yukon Gold potatoes hold their shape slightly better through the long bake than Russets, which can become quite soft and almost mashed in texture by the time the cheese is done. If you want distinct potato layers that are tender but still recognizable, go with Yukon Golds. If you prefer potatoes that have fully absorbed into the sauce, Russets are the better choice. Either works, it simply depends on the texture you’re after. For the cheese, a sharp cheddar produces more flavor depth than mild, and the extra sharpness holds up well against the mushroom sauce and seasoned beef.

How to Make Creamy Ground Beef and Potato Casserole

The key to properly cooked potatoes in this casserole is the foil seal for the first hour of baking. The trapped steam is what cooks the raw potato slices through without drying out the sauce. A loose foil tent or a dish that doesn’t seal properly at the edges will slow the potato cooking significantly, and you’ll find them still firm when you go to check. Press the foil firmly against the rim of the baking dish before it goes into the oven.

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. In a large skillet over medium-high heat, brown the ground beef with the diced onion, breaking the meat into small crumbles as it cooks. Once the beef is no longer pink, add the minced garlic and cook for 1 more minute. Drain any excess grease thoroughly.

3. In a medium bowl, whisk together the condensed cream of mushroom soup, whole milk, sour cream, Italian seasoning, salt, and pepper until smooth and evenly combined.

4. Spread about 1/4 cup of the soup mixture across the bottom of the greased baking dish. This thin layer prevents the bottom potato slices from sticking and starts the cooking process from beneath.

5. Arrange half of the sliced potatoes in an overlapping, even layer over the sauce. Top with half of the cooked beef mixture, then pour half of the remaining sauce evenly over the beef. Sprinkle with 1 cup of the shredded cheese.

6. Repeat with the remaining potatoes, the rest of the beef, and the rest of the sauce. Reserve the final cup of cheese for the uncovered bake.

7. Cover the dish tightly with aluminum foil, pressing the edges against the rim to create a proper seal. Bake for 60 minutes.

8. Remove the foil carefully and scatter the remaining cup of cheese evenly over the top. Return the dish to the oven uncovered for 15 minutes, until the cheese is bubbly and beginning to turn golden and the potatoes at the edge of the dish pierce easily with a fork.

9. Let the casserole rest for 10 minutes before serving. The sauce thickens and the layers settle during resting, which makes portioning significantly cleaner.

Pro tip: Slice potatoes to a consistent 1/8-inch thickness throughout. Thicker slices in the middle of the casserole won’t cook at the same rate as thinner ones, leaving some sections firm while others are completely soft. A mandoline makes this step fast and consistent.

What to Serve with Creamy Ground Beef and Potato Casserole

This is a rich, filling main dish, so the sides benefit from being light, acidic, or simply fresh.

Steamed green beans: The simplest and most effective pairing for a heavy casserole. Green beans with a knob of garlic butter alongside a scoop of this casserole make a balanced plate without adding any more richness to the meal.

Lemon vinaigrette side salad: A crisp green salad dressed with lemon juice and olive oil provides the acidity the casserole doesn’t have and refreshes the palate between bites. Keep it simple, romaine or mixed greens with a light dressing, so it genuinely contrasts rather than competes.

Roasted broccoli: A sheet pan of broccoli roasted at 425°F until the edges are slightly charred pairs well with the creamy, cheesy sauce. The bitterness and caramelized edges balance the richness of the beef and potato layers.

Coleslaw: A vinegar-based coleslaw alongside this casserole is one of the better contrasts on this list. The acidity and crunch cut through the cream sauce effectively and add a textural element the casserole doesn’t have.

Dinner rolls: Soft dinner rolls for scooping up extra sauce from the bottom of the serving dish make a practical addition to the table without requiring any additional cooking.

Pickled vegetables: Quick-pickled cucumbers or red onions alongside the casserole provide brightness and acid that reset the palate. They take five minutes to prepare and make the meal feel more considered without any real effort.

Pro Tips & Variations

Cream soup substitutions: Cream of chicken, cream of celery, or cream of onion all work in place of cream of mushroom for households that don’t enjoy mushrooms. Each produces a slightly different flavor profile in the finished sauce, but the technique and timing remain the same.

Add vegetables: A layer of frozen corn or frozen peas added between the second beef layer and the final sauce adds color and a slight sweetness to the finished casserole. Thaw and pat them dry before layering so they don’t release extra liquid into the sauce.

Make it from scratch: If you’d rather skip the canned soup entirely, a simple roux-based sauce made from 2 tablespoons each of butter and flour, 1.5 cups of chicken broth, and half a cup of cream seasoned with garlic and thyme works as a direct substitute. Whisk the sour cream in at the end.

Ground turkey: A direct substitute for the beef with a slightly leaner, milder result. Season the turkey a little more aggressively since it has less inherent fat flavor than ground beef.

Cheesy variation: Add a layer of shredded Gruyère between the two beef and potato layers in addition to the cheddar on top. Gruyère melts into the sauce in a way that adds nutty depth to every bite of the finished casserole.

Storage & Reheating Tips

This casserole stores well in an airtight container in the refrigerator for up to 4 days and genuinely improves by day two as the sauce continues to absorb into the potato layers. Reheat individual portions in the microwave with a damp paper towel over the top at 50 percent power in 90-second intervals. For reheating a larger portion, cover with foil and warm in a 325°F oven for 20 minutes, removing the foil for the final 5 minutes to re-melt the cheese topping. The sauce thickens considerably during refrigerator storage, so a small splash of milk stirred into the portion before reheating helps restore the original consistency. This casserole freezes reasonably well in portioned containers for up to 2 months, though the potato texture softens further after thawing.

Common Questions

My potatoes are still firm after 60 minutes under foil. What went wrong? The most likely cause is a loose foil seal that allowed steam to escape during baking. Press the foil firmly against the rim before the dish goes in and avoid lifting it before the full hour is up. Potatoes sliced thicker than 1/8-inch also take longer to cook through at this temperature, so consistent slicing matters more than most people expect.

Can I assemble this casserole the night before? Yes. Layer everything except the final cup of cheese, cover tightly with foil, and refrigerate overnight. Pull it from the fridge 20 minutes before baking to take the chill off, then bake as directed, adding 10 minutes to the covered bake time since it starts cold. Add the cheese topping when you remove the foil.

Can I use pre-sliced frozen potatoes to save time? Frozen hash brown slices or thinly sliced frozen potatoes work in a pinch, but they release more moisture during baking than fresh potatoes, which can thin the sauce. If using frozen, thaw and pat very dry before layering and reduce the milk in the sauce by 2 tablespoons to compensate.

This creamy ground beef and potato casserole is the kind of weeknight recipe that earns its reputation through consistent reliability. It’s filling, affordable, and easy to scale up for a crowd. Get it in the oven early and let it do its work while the rest of dinner comes together around it.