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A delicious homemade Cheesy Ground Beef Potato Casserole is pictured as the featured image for a recipe article.

Best Cheesy Ground Beef Potato Casserole

This casserole features layers of tender potato slices, savory ground beef, and a creamy, cheesy sauce, all baked to golden perfection. It's a comforting and satisfying dish perfect for a family dinner.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds Russet potatoes, peeled and thinly sliced about 1/8 inch thick
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 pound ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/4 cup chopped fresh parsley, for garnish optional

Equipment

  • large skillet
  • 9x13-inch baking dish
  • mixing bowls
  • Measuring cups
  • Measuring spoons
  • whisk
  • Spoon
  • aluminum foil

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Season the ground beef with salt, pepper, garlic powder, and paprika.
  4. Sprinkle the flour over the ground beef and cook for 1 minute, stirring constantly. Gradually whisk in the milk and cream of mushroom soup until smooth. Bring to a simmer, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.
  5. Remove the skillet from the heat. Stir in 1 1/2 cups of the shredded cheddar cheese until melted and well combined.
  6. Arrange half of the potato slices in a single layer in the prepared baking dish. Pour half of the ground beef mixture over the potatoes. Top with the remaining potato slices and then the remaining ground beef mixture.
  7. Cover the baking dish with aluminum foil and bake for 45 minutes.
  8. Remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Bake uncovered for another 15 minutes, or until the cheese is melted and bubbly and the potatoes are tender.
  9. Let the casserole rest for 10-15 minutes before serving.
  10. Garnish with chopped fresh parsley, if desired.

Notes

For best results, slice the potatoes thinly and evenly. You can use a mandoline for this. The casserole can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. For a spicier kick, add a pinch of cayenne pepper to the ground beef mixture. You can substitute the cream of mushroom soup with cream of celery or cream of chicken soup. Using freshly shredded cheese yields better results than pre-shredded cheese, as it melts more smoothly.