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Creamy Cheesy Ground Beef and Potato Casserole

A hearty family hotdish with seasoned ground beef and thin-sliced potatoes layered in a creamy condensed soup and sharp cheddar sauce, baked until the potatoes are tender and the cheese topping is golden and bubbling.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 7 servings
Course: Dinner, Main Course
Cuisine: American, Midwestern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground beef 85/15 lean preferred
  • 1 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2.5 lbs Russet or Yukon Gold potatoes peeled and sliced 1/8-inch thick; Yukon Gold holds shape better
  • 1 tbsp butter for greasing the baking dish
  • 1 can (10.5 oz) condensed cream of mushroom or cream of chicken soup
  • 1 cup whole milk or evaporated milk evaporated milk produces a richer sauce
  • 1.5 cups shredded sharp cheddar cheese divided: 1 cup before baking, 1/2 cup for the final 15 minutes
  • 0.5 cup frozen peas or corn optional, stirred into the beef filling

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Mandoline slicer (recommended)
  • medium mixing bowl
  • aluminum foil

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
  2. Cook the ground beef and diced onion in a large skillet over medium-high heat until browned. Add garlic and cook 1 minute. Drain excess grease. Stir in the seasonings and optional frozen vegetables.
  3. Slice the potatoes to a uniform 1/8-inch thickness. Rinse briefly in cold water and pat dry.
  4. Whisk the condensed soup and milk together in a medium bowl until smooth.
  5. Layer half the potato slices in the bottom of the baking dish. Spread the beef mixture evenly over the potatoes. Arrange the remaining potato slices in an overlapping layer over the beef.
  6. Pour the soup and milk mixture evenly over the top and tilt the dish to help it seep between layers. Sprinkle 1 cup of cheddar over the surface.
  7. Cover tightly with aluminum foil, pressing firmly against the rim to seal. Bake for 60 minutes.
  8. Remove the foil. Test the potatoes with a fork. If still firm, recover and bake 10 more minutes. Once tender, scatter the remaining 1/2 cup of cheddar over the top and bake uncovered for 10 to 15 minutes until golden and bubbling.
  9. Rest for 10 minutes before slicing and serving.

Notes

Potato Thickness: 1/8-inch is the critical measurement. Thicker slices will not cook through in the allotted time. A mandoline is strongly recommended. Tight Foil Seal: Press foil firmly against the entire rim of the baking dish. Steam escaping through loose foil is the most common cause of undercooked potatoes. Potato Fork Test: Test the center of the casserole before adding the final cheese layer. Recover and continue baking if any resistance remains. Make Ahead: Assemble through the first cheese layer, cover with plastic wrap, refrigerate for up to 24 hours. Remove 20 minutes before baking and add 10 minutes to the covered bake time. Storage: Refrigerate for up to 4 days. Reheat at 325°F covered with foil for best texture. Watery Sauce Fix: Pat potato slices completely dry before layering. Return to oven uncovered at 375°F for 10 minutes if sauce is still thin after resting.