Cheesy Beef And Potato Casserole – Cozy, Hearty, And Family-Friendly
Comfort food doesn’t have to be complicated. This cheesy beef and potato casserole is warm, satisfying, and perfect for busy weeknights or lazy Sundays. Think layers of tender potatoes, seasoned ground beef, and plenty of melty cheese baked until bubbly and golden.
It’s the kind of dish that fills the kitchen with a great smell and brings everyone to the table. Make it once, and it will likely earn a spot in your regular rotation.
Cheesy Beef And Potato Casserole - Cozy, Hearty, And Family-Friendly
Ingredients
Method
- Preheat and prep: Heat your oven to 375°F (190°C).Lightly grease a 9x13-inch baking dish. Peel the potatoes if you like, then slice them thinly (about 1/8 to 1/4 inch thick) so they cook evenly.
- Brown the beef: Warm the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned and no longer pink.Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Add aromatics: Stir in the diced onion and cook 3–4 minutes until softened. Add the garlic and cook 30 seconds, just until fragrant.
- Season the meat: Sprinkle in the smoked paprika and Italian seasoning. Add the Worcestershire sauce.Stir well, taste, and adjust seasoning if needed. Turn off the heat.
- Make a quick cheese sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook 1 minute to form a roux.Slowly whisk in the milk, then the beef broth, stirring until smooth and slightly thickened, 3–5 minutes. Reduce heat to low, add 1.5 cups shredded cheese, and stir until melted. Season with a pinch of salt and pepper.
- Layer the casserole: Arrange half the sliced potatoes in the baking dish, overlapping slightly.Sprinkle with a small pinch of salt and pepper. Spoon half the beef mixture over the potatoes, then pour over half the cheese sauce. Repeat with the remaining potatoes, beef, and sauce.Finish with the remaining 1/2 cup shredded cheese on top.
- Bake: Cover the dish with foil and bake for 35 minutes. Remove the foil and bake another 20–25 minutes, until the potatoes are tender and the top is golden and bubbly.
- Rest and garnish: Let the casserole sit for 10 minutes to set. Sprinkle with chopped parsley or chives before serving.
What Makes This Recipe So Good
- Simple ingredients, big comfort: Potatoes, ground beef, cheese, and a creamy sauce—classic flavors that always hit the spot.
- Flexible and forgiving: Switch the cheese, add veggies, or tweak the seasoning and it still turns out great.
- Make-ahead friendly: Assemble earlier in the day and bake when you’re ready. It reheats well, too.
- Budget-conscious: Uses affordable staples and stretches to feed a crowd.
- Kid-approved: Mild, cheesy, and familiar—easy to serve to picky eaters.
Shopping List
- Russet or Yukon Gold potatoes (about 2 pounds), thinly sliced
- Ground beef (1 to 1.25 pounds), preferably 85–90% lean
- Yellow onion (1 medium), diced
- Garlic (2–3 cloves), minced
- Cheddar cheese (2 cups), shredded (or a mix of cheddar and Monterey Jack)
- Milk (1.5 cups), whole or 2%
- Beef broth (1/2 cup)
- All-purpose flour (2 tablespoons)
- Butter (2 tablespoons)
- Olive oil (1 tablespoon)
- Worcestershire sauce (1 tablespoon)
- Smoked paprika (1 teaspoon)
- Italian seasoning (1 teaspoon)
- Salt and black pepper
- Fresh parsley or chives (optional), chopped for garnish
- Nonstick spray or a little butter for greasing the baking dish
Instructions
- Preheat and prep: Heat your oven to 375°F (190°C).Lightly grease a 9×13-inch baking dish. Peel the potatoes if you like, then slice them thinly (about 1/8 to 1/4 inch thick) so they cook evenly.
- Brown the beef: Warm the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned and no longer pink.Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Add aromatics: Stir in the diced onion and cook 3–4 minutes until softened. Add the garlic and cook 30 seconds, just until fragrant.
- Season the meat: Sprinkle in the smoked paprika and Italian seasoning. Add the Worcestershire sauce.Stir well, taste, and adjust seasoning if needed. Turn off the heat.
- Make a quick cheese sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook 1 minute to form a roux.Slowly whisk in the milk, then the beef broth, stirring until smooth and slightly thickened, 3–5 minutes. Reduce heat to low, add 1.5 cups shredded cheese, and stir until melted. Season with a pinch of salt and pepper.
- Layer the casserole: Arrange half the sliced potatoes in the baking dish, overlapping slightly.Sprinkle with a small pinch of salt and pepper. Spoon half the beef mixture over the potatoes, then pour over half the cheese sauce. Repeat with the remaining potatoes, beef, and sauce.
Finish with the remaining 1/2 cup shredded cheese on top.
- Bake: Cover the dish with foil and bake for 35 minutes. Remove the foil and bake another 20–25 minutes, until the potatoes are tender and the top is golden and bubbly.
- Rest and garnish: Let the casserole sit for 10 minutes to set. Sprinkle with chopped parsley or chives before serving.
Storage Instructions
- Refrigerator: Cool completely, then cover tightly or transfer to airtight containers.Store for up to 4 days.
- Freezer: Freeze in portions for up to 2 months. Wrap well to prevent freezer burn.
- Reheating: Reheat covered in a 350°F (175°C) oven until hot, 15–25 minutes depending on portion size. For single servings, use the microwave in 60–90 second bursts, stirring in between for even heating.
Benefits of This Recipe
- Balanced and satisfying: You get protein, carbs, and dairy in one dish.Add a green salad or steamed vegetables to round it out.
- Great for meal prep: Holds up nicely in the fridge and reheats without getting soggy when layered properly.
- Customizable comfort: You can easily tailor spice levels, swap cheeses, or add vegetables to fit your preferences.
- Feeds a crowd: A 9×13 pan serves 6–8 people, making it ideal for gatherings or leftovers.
What Not to Do
- Don’t slice the potatoes too thick: Thick slices take longer to cook and can stay firm in the center. Aim for thin, even slices.
- Don’t skip seasoning the layers: Lightly salt and pepper the potatoes and taste the sauce. Under-seasoned layers make the whole dish bland.
- Don’t rush the cheese sauce: Whisk slowly and let it thicken.A lumpy or thin sauce won’t cling to the potatoes and beef.
- Don’t overbake uncovered: The top can dry out. Bake covered first, then uncover to brown and bubble at the end.
- Don’t cut into it immediately: Resting helps the layers set and makes serving cleaner.
Variations You Can Try
- Mushroom and onion: Sauté sliced mushrooms with the onion for extra savory depth.
- Tex-Mex twist: Use pepper jack and cheddar, add chili powder and cumin, and toss in corn or black beans. Top with green onions.
- Bacon boost: Stir in crisp bacon bits and use sharp cheddar for extra richness.
- Hidden veggies: Layer in thinly sliced zucchini, spinach, or bell peppers to add color and nutrients.
- Lighter version: Use lean ground beef or ground turkey, reduce cheese slightly, and swap whole milk for 2%.
- French onion vibe: Caramelize the onions, add a splash of sherry or white wine to the sauce, and use Gruyère for a bistro feel.
FAQ
Do I Have To Peel The Potatoes?
If you’re using Yukon Golds, you can leave the skins on for extra texture and nutrients.
With russets, peeling gives a smoother bite. Either way works as long as you slice them thinly and evenly.
Can I Use Pre-Shredded Cheese?
Yes, but freshly grated cheese melts smoother. Pre-shredded cheese often has anti-caking agents that can make the sauce a bit grainy.
If convenience is key, it will still taste great.
How Do I Know When The Potatoes Are Done?
The top should be golden and bubbling, and a knife should slide through the potatoes easily with little resistance. If the top is browning too quickly while the potatoes are still firm, tent with foil and bake longer.
Can I Make This Ahead?
Absolutely. Assemble the casserole, cover tightly, and refrigerate up to 24 hours.
Add 5–10 extra minutes to the bake time since it will be cold going into the oven.
What’s The Best Beef To Use?
Aim for 85–90% lean. It’s flavorful without being overly greasy. If you use a fattier blend, drain off excess fat before adding the onion and spices.
Can I Substitute The Milk?
Yes.
Half-and-half makes it richer, while 2% keeps it lighter. Unsweetened evaporated milk also works for a thicker, creamier sauce. Avoid sweetened or flavored milks.
Is There A Gluten-Free Option?
Use a gluten-free all-purpose flour blend for the roux, or replace the flour with 2 teaspoons cornstarch whisked into cold milk before adding to the pan.
Make sure your Worcestershire and broth are gluten-free.
In Conclusion
This cheesy beef and potato casserole is everything home cooking should be—easy, cozy, and consistently good. With simple steps and flexible ingredients, it fits weeknights, potlucks, and leftover lunches. Keep the slices thin, season as you go, and let it rest before serving.
Then grab a spoon, scoop out a golden corner, and enjoy every cheesy bite.
