Why You’ll Love This Recipe
This dish is the definition of comfort food—simple ingredients layered together to create a filling and flavorful meal. It’s budget-friendly, easy to prepare, and perfect for feeding a family. The combination of tender potatoes and savory beef makes it satisfying, while the oven does most of the work. It’s also great for leftovers and can be customized with your favorite add-ins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- ground beef
- potatoes, thinly sliced
- onion, chopped
- garlic, minced
- cream of mushroom soup
- milk
- shredded cheddar cheese
- salt
- black pepper
- paprika
- dried thyme or Italian seasoning
Directions
- Preheat your oven to 180°C (350°F).
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add chopped onion and garlic, cooking until softened and fragrant.
- In a bowl, mix the cream of mushroom soup with milk until smooth.
- Lightly grease a baking dish.
- Layer half of the sliced potatoes on the bottom of the dish.
- Add half of the cooked beef mixture over the potatoes.
- Pour a portion of the soup mixture over the beef, then sprinkle with cheese.
- Repeat the layers with remaining potatoes, beef, soup mixture, and cheese.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15–20 minutes, or until the potatoes are tender and the top is golden.
- Let it rest for a few minutes before serving.
Servings and timing
Servings: 4 to 6
Prep time: 15 minutes
Cook time: 60 to 65 minutes
Total time: 1 hour 20 minutes
Variations
You can substitute ground beef with ground turkey or chicken for a lighter option. Add vegetables like carrots, peas, or green beans for extra nutrition. Swap cheddar cheese with mozzarella or a cheese blend for a different flavor. For a richer taste, use cream instead of milk in the sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warmed through, or reheat the entire dish in the oven at a low temperature, covered with foil to prevent drying out. This casserole can also be frozen for up to 2 months; thaw in the refrigerator before reheating.
FAQs
Can I use pre-cooked potatoes?
Yes, using partially cooked potatoes can reduce the baking time.
How thin should the potatoes be sliced?
Thin slices (about 1/8 inch) work best to ensure even cooking.
Can I make this casserole ahead of time?
Yes, you can assemble it ahead and refrigerate before baking.
What can I use instead of cream of mushroom soup?
You can use cream of chicken or make a homemade white sauce.
How do I know when the potatoes are done?
They should be fork-tender and soft throughout.
Can I add more cheese?
Yes, you can adjust the cheese amount to your preference.
Can I make this dish vegetarian?
Yes, replace the beef with plant-based alternatives or extra vegetables.
Why is my casserole watery?
This can happen if the potatoes release excess moisture; slicing them thinly helps reduce this.
Can I use sweet potatoes instead?
Yes, sweet potatoes can be used for a slightly sweeter variation.
What should I serve with this casserole?
It pairs well with a simple salad or steamed vegetables.
Conclusion
Layered beef and potato casserole is a classic, comforting meal that’s both easy to prepare and incredibly satisfying. With its rich layers and hearty ingredients, it’s a dependable recipe that’s perfect for family dinners or meal prepping for the week.
Print
A hearty layered casserole with seasoned ground beef, tender sliced potatoes, and a creamy savory sauce baked until golden and comforting. Perfect for a filling family meal.
- Total Time: 1 hour 20 minutes
- Yield: 4-6 servings
Ingredients
- 1 pound ground beef
- 4 cups potatoes, thinly sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon dried thyme or Italian seasoning
Instructions
- Preheat oven to 350°F (180°C).
- Cook ground beef in a skillet over medium heat until browned; drain excess fat.
- Add onion and garlic, cooking until softened.
- In a bowl, mix cream of mushroom soup with milk until smooth.
- Grease a baking dish lightly.
- Layer half of the sliced potatoes in the dish.
- Add half of the beef mixture over the potatoes.
- Pour some soup mixture over and sprinkle with cheese.
- Repeat layers with remaining ingredients, finishing with cheese.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake an additional 15 to 20 minutes until potatoes are tender and top is golden.
- Let rest for a few minutes before serving.
Notes
- Slice potatoes thinly for even cooking.
- Use ground turkey or chicken as a lighter option.
- Add vegetables like peas or carrots for extra nutrition.
- Store leftovers in refrigerator for up to 4 days.
- Reheat covered to prevent drying out.
- Freeze for up to 2 months if needed.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
