If you feel like you spend more time washing dishes after dinner than actually eating, I totally get it! Weeknights are chaos, right? That’s exactly why I honed this Cheesy Ground Beef & Potato Casserole (One-Pan Dinner!) until it was absolutely foolproof. It’s hearty, it tastes like comfort food central, and the clean-up is literally just one skillet and one baking dish, which is the best kind of magic. Being able to find other great one-pan ground beef recipes is awesome, but this one is my champion!
I needed a dish that could satisfy my husband’s craving for something ridiculously cheesy and my need for something that didn’t require opening three different pantry cabinets. This specific ground beef recipe became the answer because, honestly, who doesn’t love layers of tender potatoes smothered in creamy beef gravy and melted cheddar?
I kept tweaking the potato slice thickness until I hit the sweet spot—thick enough to soften, thin enough to cook fully in 45 minutes. Trust me, this is the one-pan savior you’ve been searching for!
Why This Cheesy Ground Beef & Potato Casserole (One-Pan Dinner!) Is Your New Weeknight Favorite
You’re going to absolutely love how little mess this casserole creates. Seriously, the fewer dishes stacked up after a long day, the better, right? This isn’t just some fleeting trend; it’s serious dinner relief. I used to dread digging out the pots and pans, but not anymore!
Here’s why this dish keeps showing up on our rotation. I find it so gratifying to serve something that checks all the boxes:
- Minimal Cleanup: As the name says, it’s practically {own}e-pan dinner perfection. We’re talking one skillet for the beef and one dish for baking.
- Crowd-Pleasing Flavors: Ground beef, potatoes, and buckets of cheese? It’s the flavor trifecta that even the pickiest eaters in your house will dive into.
- Easy Assembly: Seriously, once the beef is browned, it’s just layering. You can hand this assembly work off to older kids!
- Perfectly Satisfying: You get your comforting starch and your hearty protein all baked together until bubbly. It’s balanced comfort food.
If you need more inspiration for those chaotic nights, you should check out some of my other quick, easy family dinner casseroles. But this cheesy beef and potato one is definitely my top recommendation for a hearty meal!
Essential Ingredients for Your Cheesy Ground Beef & Potato Casserole (One-Pan Dinner!)
Getting the ingredient list right is half the battle, and for this casserole, simple, quality components are everything! You don’t need fancy spices; you just need to follow the list exactly. Believe me, when I first tried this, I used 90/10 beef and felt like something was missing—it just wasn’t rich enough. I’ve learned that 80/20 ground beef is the absolute sweet spot here; that little bit of fat melts down and helps keep everything luxurious.
Here is what you need to gather for a perfect bake. Remember, the potatoes need to be sliced paper-thin, about 1/8 of an inch thick, or they won’t soften properly while the top melts!
Casserole Ingredients:
- 1 lb Ground beef (Make sure it’s 80/20 recommended!)
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 2 lbs Potatoes, peeled and thinly sliced (aim for that 1/8 inch thickness!)
- 1 can (10.5 oz) Cream of mushroom soup
- 1 cup Milk
- 1 cup Shredded cheddar cheese (you need this much inside, plus more for the top!)
- 1 tsp Salt
- 1/2 tsp Black pepper
If you’re looking for more ways to make ground beef shine, I have a whole collection of ground beef recipes that focus exactly on maximizing flavor with minimal fuss.
Ingredient Notes and Smart Substitutions
Don’t panic if you’re missing one tiny thing! This cheesy ground beef bake is pretty forgiving, but you have to know the technique. For instance, if you want an even richer, slightly tangier sauce—which I highly recommend—you can substitute half of that 1 cup of milk with sour cream. It adds a lovely depth that cuts through the richness of the beef.
Now, let’s talk potatoes again. That slicing thickness is crucial for your **Cheesy Ground Beef & Potato Casserole (One-Pan Dinner!)** to succeed. If your slices are too fat, they’ll stay hard after 45 minutes of baking under the cheese. If you’re worried about cook time, you can speed things up by popping those thin slices in the microwave for just 3 or 4 minutes before layering them. It’s a little trick that guarantees tender potato perfection without overcooking the beef base.
Step-by-Step Instructions for the Perfect Cheesy Ground Beef & Potato Casserole
Okay, don’t be intimidated by the layering! Once you get the prep done—chopping the onion, mincing the garlic, and slicing those potatoes—it comes together so fast. Remember, we’re aiming for maximum flavor with minimal post-dinner scrubbing. First things first, get that oven going! Preheat to 375°F (190°C) and don’t forget to lightly grease up that 9×13 baking dish. I learned this the hard way once: you MUST grease it well, or you’ll be fighting that baked-on cheese disaster later! Learning how to make ground beef recipes foolproof starts with good prep.
Next, we head to the stovetop. Brown your 1 lb of ground beef in a large skillet over medium heat. Make sure you drain off every bit of that excess fat—we want creamy, not greasy! Once the beef is nicely browned (that’s step two), toss in your chopped onion and sauté until it softens up. That takes about 5 minutes. Then, throw in the garlic for just 1 minute until you can really smell it—don’t let it burn, or your whole dish will taste bitter!
Now for the creamy part! In a separate bowl, whisk together the cream of mushroom soup, the milk, salt, and pepper. Pour that whole mixture right into the skillet with the beef and onions and give it a good stir. Y’all, this is the base of our casserole sauce!
Here comes the layering—and listen closely because I messed this up once when I was rushing. I accidentally put all the beef mixture over the potatoes, and then layered the cheese on top of the beef. Disaster! The potatoes on the bottom stayed tragically crunchy because the meat acted like a shield against the heat. You need to alternate:
- Half the sliced potatoes laid flat in the bottom of your greased dish.
- Pour half of that glorious beef mixture over those potatoes.
- Sprinkle half of the cup of cheddar cheese over the beef layer.
- Repeat: The remaining potatoes, the remaining beef mixture, and finish with the rest of your cheddar cheese on top.
Cover that dish tightly with foil—I mean *tightly*—and pop it in the preheated oven for 30 minutes. This steam bath is critical for getting those potatoes tender. I always peek nervously around the 25-minute mark, just checking that the foil hasn’t sagged and touched the cheese!
Baking and Achieving Tender Potatoes in Your Cheesy Ground Beef & Potato Casserole
That initial 30 minutes covered is the secret handshake for tender potatoes in any good ground beef recipe like this one. Once that timer goes off, you need to pull that foil off! Be careful of the hot steam blasting out.
Now, we let the magic happen on top. Bake it uncovered for another 15 minutes. This final bake time is purely dedicated to crisping up the cheese and getting those top edges bubbling beautifully. You know it’s done when you can easily pierce a potato slice right through the middle with a fork, and the cheese looks golden and melty.
Wait, don’t grab a serving spoon immediately! This is probably the hardest part for me, but it’s necessary: let the casserole rest on the counter for 5 full minutes after it comes out of the oven. This allows the rich sauce to settle down just a bit. If you cut it right away, it’ll run everywhere. Those five minutes make the difference between a messy plate and a perfect slice of comfort!
Pro Tips for Mastering Your Cheesy Ground Beef & Potato Casserole (One-Pan Dinner!)
Even though this is a super simple recipe, trust me, a few little secrets can take it from ‘good’ to ‘I need to make this every Tuesday’ good. I’ve experimented enough with these ultimate ground beef recipes to learn what really matters when you’re dealing with potatoes and creamy sauces.
If you want to feel like a total pro while assembling this, keep these tricks up your sleeve. They make the difference between a standard bake and a legendary casserole run on repeat!
Tip One: The Potato Uniformity Rule
I mentioned it before, but I can’t stress this enough—slice those potatoes like you mean it! If you don’t own a mandoline slicer, maybe now is the time to get one, or just use a very sharp knife and take your time. If you have chips that are 1/16th of an inch thick next to slices that are 1/4 inch thick, the thin ones will dissolve into mush while the thick ones are still resisting your fork. We want even tenderness across the board!
Tip Two: Don’t Agitate the Sauce Base
When you mix the cream of mushroom soup, milk, salt, and pepper, just mix it until it’s combined. Don’t whip it aggressively with a whisk! If you over-aerate that soup mixture, it can sometimes break down weirdly during the long bake time under the foil. You want a smooth, cohesive sauce, not something frothy. Gentle stirring is your friend here.
Tip Three: The Sneaky Flavor Boost (Nutmeg!)
This is my personal game-changer. Potatoes and cream need just a little lift, and for some reason, cream of mushroom soup responds beautifully to a tiny bit of warming spice. Add just a small pinch—maybe 1/8 teaspoon—of ground nutmeg to your soup mixture when you mix it. It doesn’t make the casserole taste like pie, I promise! It just deepens the savory flavor of the cream and beef beautifully. It’s my little secret when I want something familiar to taste extra special.
Tip Four: The Final Cheese Layer Should Be Generous
We put cheese *inside* the layers to make it creamy, but the top layer is all about texture and appeal. Don’t be shy with that last sprinkle of cheddar before you bake uncovered. Use a good quality, sharp cheddar that melts nicely. That golden, bubbly crust is what pulls everyone to the table!
Follow those tips, and you’ve officially mastered your Cheesy Ground Beef & Potato Casserole (One-Pan Dinner!). Happy cooking!
Equipment Needed for This One-Pan Dinner
I’ve always preached that the best comfort food shouldn’t require you to pull every single piece of cookware out of the cupboard. Since this is one of my favorite one-pan dinner recipes, the equipment list is wonderfully short and sweet. No weird specialty gadgets needed here!
You’re going to need two main workhorses for this Cheesy Ground Beef & Potato Casserole. Make sure they’re clean and ready to go before you start browning anything!
- A Large Skillet or Dutch Oven: This is where all the flavor starts! You need something big enough to brown one pound of ground beef comfortably, sauté the onion and garlic, and then have enough room to stir in the entire creamy mushroom soup mixture without it sloshing over the sides. A 10 or 12-inch heavy skillet works perfectly. If you use a Dutch oven, that’s even better because it retains heat so well.
- A 9×13 Inch Baking Dish: This is the stage for your grand finale! This size is perfect for layering the potatoes evenly and giving the casserole enough surface area to bake properly in that 45-minute window. Don’t try to squeeze it into a smaller dish; you really need that space to keep the layers distinct before they bake together magically.
If you’re organized and have these two things ready, the rest is just measuring spoons and mixing bowls. See? Simple kitchen magic!
Storage and Reheating Instructions for Cheesy Ground Beef & Potato Casserole
This Cheesy Ground Beef & Potato Casserole is honestly even better the next day, which makes it perfect for meal prep! I always cook a double batch whenever I make it because I know the leftovers will be deeply loved later in the week. And that’s the key to surviving busy nights—having something already cooked and waiting in the fridge!
When you’ve finished enjoying your meal (and trust me, you will!), cleanup is easy. Just make sure you cover that 9×13 baking dish really tightly with aluminum foil or plastic wrap. Don’t leave it uncovered on the counter; we need to keep that moisture locked in. It keeps beautifully in the refrigerator for about three to four days. Since it’s such a hearty meal, it’s one of those dinner recipes for busy weeknights that feels like cheating!
Reheating is where you have choices, depending on how much time you have. The oven method always yields the best texture, but the microwave is fastest.
Reheating in the Oven (For Best Texture)
If you’re reheating a large portion or the whole casserole, wrap it back up in foil and pop it back into a preheated oven at 350°F (175°C). It usually takes about 20 to 25 minutes to get piping hot all the way through. The foil protects the top layer of cheese from burning while the potatoes warm up evenly. Once it’s hot, you can carefully remove the foil for the last 5 minutes if you want that top cheese layer to get melty and shiny again.
Quick Reheat in the Microwave
For faster results, scoop out a single serving onto a microwave-safe plate. Cover the plate loosely with a paper towel—this helps trap the steam, stopping the potatoes from drying out and making the cheese re-melt nicely. Microwave it in 60-second bursts, stirring halfway through, until it’s steaming hot. I find that microwaving can sometimes make the center potatoes a tiny bit softer, but honestly, the convenience wins most nights of the week!
The great thing about this recipe is that because the sauce is so rich, it doesn’t dry out nearly as much as simpler baked dishes do. The combination of the cream of mushroom base and the residual moisture in those potatoes keeps everything tender, even after being chilled!
Serving Suggestions to Complete Your Cheesy Ground Beef & Potato Casserole Meal
Okay, so we’ve got the main event: the rich, beefy, cheesy potato powerhouse that is this casserole. Since this dish is heavy, hearty, and has literally everything you *need* in one dish—protein, starch, and creaminess—you don’t need to spend hours making elaborate side dishes. That defeats the whole purpose of a simple one-pan dinner, right?
The goal here is contrast! We need something light, crisp, and maybe a little acidic to cut through all that glorious melted cheddar. When I serve this, I keep the sides simple so I can still enjoy my evening instead of tending to boiling pots of carrots.
Here are a few things that feel just right alongside a slice of this amazing casserole:
The Essential Fresh Green Salad
This is non-negotiable for me. A simple green salad is the perfect counterbalance. Seriously, don’t overthink it! I grab a bag of mixed greens, maybe toss in some thinly sliced red onion because I love that sharpness, and call it good. The main focus is always the dressing. You want something bright, not creamy!
A simple vinaigrette made with red wine vinegar, a decent olive oil, a teaspoon of Dijon mustard (I love how Dijon adds tang!), and a tiny bit of sugar or honey is perfect. The acidity cleanses your palate after every bite of rich beef and potato. I usually just shake all those ingredients together in a little jar. You can find some great inspiration for light and fresh ideas there, but honestly, simple is best here.
Quick Steamed or Roasted Veggies
If you want a little more substance than just salad, lean into quick-cooking vegetables. You want those vegetables to still have a little crunch left in them—that textural difference is what makes the whole dinner exciting.
Steamed green beans are a classic for a reason. Just steam them until they turn bright green and are tender-crisp—maybe 5 minutes max. Toss them with a squeeze of lemon juice and just a whisper of salt and pepper when they come off the steamer. That lemon really wakes everything up!
Alternatively, I’ll sometimes roast broccoli florets. Toss them in a tiny bit of oil and roast at 400°F (200°C) for about 12 minutes. Those slightly charred edges give a nice bitter counterpoint to the sweet, savory casserole without adding any extra effort to your cooking process. It keeps us out of the dirty dish zone!
Frequently Asked Questions About Cheesy Ground Beef & Potato Casserole
I get so many questions about this recipe—it seems everyone else loves making a big batch for leftovers too! Because this **Cheesy Ground Beef & Potato Casserole (One-Pan Dinner!)** is such a staple in my house, I’ve tested it under all sorts of crazy circumstances. Here are the most common things folks ask me when they’re planning their meal prep or trying to throw something together last minute.
I’ve pulled together the best tips for you, especially if you’re looking for other great easy weeknight dinners that even the kids will eat.
Can I use frozen potatoes instead of fresh ones?
This is tricky, honey, and for this recipe, I strongly advise against it! Frozen sliced potatoes—like the kind you buy for hash browns or au gratin—are almost always partially pre-cooked or treated in a way that changes how they absorb my creamy sauce. If you use them, they tend to get mushy, or worse, they don’t soften evenly during the covered baking time because of the way the ice crystals break down. For that perfect, slightly firm but tender texture in your potato casserole, peeling and slicing fresh potatoes (about 1/8 inch thick) is really the best path forward.
I don’t have cream of mushroom soup. What can I substitute in this ground beef recipe?
Oh, that happens! Cream of mushroom soup is super convenient, but you totally have options if you don’t have a can hiding in the pantry. The goal is to substitute the richness and the liquid content. My favorite swap is using equal parts of a thick cream soup like cream of chicken, OR, even better, making your own quick white sauce base. Just melt two tablespoons of butter, whisk in two tablespoons of flour, and then slowly whisk in 1 1/2 cups of milk until it thickens slightly. You’ll need to add a bit of salt, pepper, and maybe a touch more garlic powder to mimic the flavor. It works like a charm!
How long can the assembled, unbaked casserole sit before I need to stick it in the oven?
If you’re doing meal prep ahead of time, this is a fantastic question! Since this recipe involves raw potatoes layering on wet ingredients, you don’t want it sitting around for days. You can safely assemble the entire **Cheesy Ground Beef & Potato Casserole**, cover it very tightly with foil, and keep it in the refrigerator for up to 24 hours before baking. Just know that when you go to bake it, you should add about 10 to 15 minutes to the covered baking time because the ingredients will be starting cold. That slow start helps the potatoes cook through beautifully!
Do I need to drain the fat from the ground beef completely?
Yes, friend, drain it! That’s one of the key differences between a good casserole and a great one. We’re already adding fat through the cream of mushroom soup and the eventual cheese layer. If you leave all that rendered fat from the 80/20 beef in there, the sauce breaks down, and you end up with an oily slick sitting on top of your potatoes rather than a creamy gravy. Drain it really well in a colander after browning. Trust me, your final texture will thank you!
Nutritional Estimate for This Ground Beef Recipe
When you’re relying on comfort food like this amazing **Cheesy Ground Beef & Potato Casserole (One-Pan Dinner!)** regularly, it’s good to have a rough idea of what you’re serving up! Keep in mind these numbers are all estimates, based on using 80/20 beef and standard ingredients. You can always improve the numbers by using leaner beef if you’re watching fat intake.
I’ve found that when you break down the cost-per-serving and the nutrition for a dish this filling, it’s pretty impressive for a weeknight meal. For more health-focused options, I always suggest checking out my calorie-smart recipes collection.
Per serving (based on 6 servings):
- Calories: 450
- Fat: 24g (with 10g saturated fat)
- Protein: 35g
- Carbohydrates: 30g
- Sodium: 650mg
- Fiber: 3g
We get a solid boost of protein here from the beef, which keeps everyone full way past dinner time! It’s satisfying fuel for busy families.
Nutritional Estimate for This Ground Beef Recipe
When you’re relying on comfort food like this amazing Cheesy Ground Beef & Potato Casserole (One-Pan Dinner!) regularly, it’s good to have a rough idea of what you’re serving up! Keep in mind these numbers are all estimates, based on using 80/20 beef and standard ingredients. You can always improve the numbers by using leaner beef if you’re watching fat intake.
I’ve found that when you break down the cost-per-serving and the nutrition for a dish this filling, it’s pretty impressive for a weeknight meal. For more health-focused options, I always suggest checking out my calorie-smart recipes collection.
Per serving (based on 6 servings):
- Calories: 450
- Fat: 24g (with 10g saturated fat)
- Protein: 35g
- Carbohydrates: 30g
- Sodium: 650mg
- Fiber: 3g
We get a solid boost of protein here from the beef, which keeps everyone full way past dinner time! It’s satisfying fuel for busy families.
Cheesy Ground Beef & Potato Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Brown the ground beef in a large skillet over medium heat. Drain off any excess fat.
- Add the chopped onion to the skillet with the beef and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- In a bowl, mix the cream of mushroom soup, milk, salt, and pepper. Stir this mixture into the ground beef and onion mixture.
- In the prepared baking dish, layer half of the thinly sliced potatoes. Pour half of the beef mixture over the potatoes. Sprinkle with half of the 1 cup of cheddar cheese.
- Repeat the layers: remaining potatoes, remaining beef mixture, and the rest of the cheddar cheese.
- Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender when pierced with a fork and the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving.
