If you’re searching for an easy dinner idea that’s hearty, cheesy, and packed with flavor, this Cheesy Ground Beef & Potato Casserole is a must-try! Made with simple ingredients, this hearty ground beef casserole is perfect for a slow Sunday when you need a filling meal that the whole family will love.
With layers of tender potatoes, a rich ground beef mixture, a creamy sauce, and loads of melty cheese, this pure comfort food is a busy day lifesaver. Whether you use Russet potatoes or Yukon Gold potatoes, the result is always delicious.
Why You’ll Love This Hearty Casserole
Perfect for Picky Eaters – This cheesy beef dish is a guaranteed hit!
Great for Meal Prep – Store leftovers in an airtight container for the next day.
Budget-Friendly – Uses easy ground beef recipes staples like a pound of ground beef, potatoes, and cheese.
Versatile – Swap lean ground beef for turkey, or add fresh corn and veggies.
If you enjoy this casserole try this Cheesy Beef & Elbow Pasta, Potatoes Au Gratin, or Tini’s Viral Mac & Cheese. I like to serve my casseroles with a nice Butter Lettuce Salad or Roasted Vegetables with Basil Lemon Sauce.
Cheesy Ground Beef & Potato Casserole Video
Ingredients
Full ingredients, instructions, and photos in the recipe card at the end of this post
For the Casserole:
- 3 lbs Russet potatoes or Yukon Gold potatoes – Peeled and thinly sliced to 1/4 inch slices
- 1 tbsp beef or chicken bouillon. I love THIS brand.
- 1 lb lean ground beef
- ½ white onion, diced
- 2 cloves garlic, crushed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- ½ tsp black pepper
- 1 tsp red pepper flakes (optional, for spice)
- 1 ½ cups tomato sauce or marinara sauce
- 3 cups shredded mozzarella cheese
- 1 cup shredded parmigiano reggiano
- Fresh parsley, for garnish
For the Creamy Sauce:
- 1/2 cup butter
- 2 garlic cloves, crushed
- 1 ½ cups heavy cream
- 1/2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 4 oz cream cheese, softened
- 1 cup shredded Parmesan
- Salt & black pepper, to taste
How to Make Cheesy Ground Beef & Potato Casserole
Prep the Ingredients
- Slice potatoes into thin rounds for even cooking. About 1/4 inch thick.
- Dice the onion and crush the garlic.
- Shred the cheese
Parboil the Potatoes
- In a large pot, place the potato slices in cold water with a tbsb of chicken or beef bouillon. Bring to a boil and boil for 4-5 minutes until the potatoes are partially cooked. Drain and set aside.
Cook the Meat Mixture
- While potatoes are cooking, in a large skillet over medium-high heat, brown ground beef
- Drain excess fat and add onions and saute for 2 minutes. Add the garlic and saute for another minute.
- Add garlic powder, onion powder, smoked paprika, black pepper, and red pepper flakes (optional)
- Stir in the tomato sauce and let simmer for 1-2 minutes. Remove from heat and set meat aside.
Make the Creamy Sauce
- In a the same pan rinsed, melt butter over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in heavy cream and bring to a slow simmer for 1 minute.
- Add in the Italian seasoning, black pepper, and garlic powder.
- Stir in the softened cream cheese and stir to break up any large chunks
- Turn the heat off and slowly grate in the parmigiano reggiano.
Assemble the Casserole
- Preheat oven to 375°F (190°C)
- Layer ingredients in the following order:
- Bottom of the prepared baking dish – spread a little creamy sauce.
- Layer of potatoes
- Meat mixture – Spread half of the ground beef mixture over the potatoes.
- Half of the cheese – Sprinkle a layer of shredded cheese.
- Layer of white sauce
- Arrange the second layer of potatoes.
- Remaining beef mixture – Spread over the top.
- A layer of cheese
- Layer of white sauce
- Top with remaining potatoes, white sauce and cheese
Bake to Perfection
Cover with aluminum foil and bake for 30 minutes.
Remove the foil and broil for 3-4 minutes until golden brown.
Let rest for 10 mins and serve!
Tips for the Best Cheesy Beef Casserole
Use a Mandoline – This ensures thin, even potato slices.
Pre-cook the Potatoes – For faster baking, par-boil them for 5 minutes.
Let It Rest – Resting helps the casserole set before cutting.
FAQ
Can I use Yukon Gold potatoes instead of Russet?
Yes! Yukon Gold potatoes add a naturally buttery flavor and creamy texture.
Can I make this ahead of time?
Absolutely! Assemble the casserole and store it in an airtight container in the fridge for up to 24 hours before baking.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven at 350°F for 15-20 minutes.
Can I freeze this casserole?
Yes! Freeze before baking or after it’s fully cooked. Thaw overnight in the fridge before reheating.
Can I add vegetables to this dish?
Definitely! Fresh corn, mushrooms, or spinach would be great additions.
Cheesy Beef & Potato Casserole
Ingredients
For the Casserole
- 3 lbs Russet potatoes or Yukon Gold potatoes – Peeled and thinly sliced
- 1 tbsp beef or chicken bouillon
- 1 lb lean ground beef
- ½ white onion diced
- 2 cloves garlic crushed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- ½ tsp black pepper
- 1 tsp red pepper flakes optional, for spice
- 1 ½ cups tomato sauce or marinara sauce
- 3 cups shredded mozzarella cheese
- 1 cup shredded parmigiano reggiano
- Fresh parsley for garnish
For the Creamy Sauce
- 1/2 cup butter
- 2 garlic cloves crushed
- 1 ½ cups heavy cream
- 1/2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 4 oz cream cheese softened
- 1 cup shredded Parmesan
- Salt & black pepper to taste
Instructions
Prep the Ingredients and boil potatoes
- Slice potatoes into thin rounds for even cooking.
- Dice the onion and crush the garlic.
- In a large pot, place to potato slices in cold water with a tbsb of chicken or beef bouillon. Bring to a boil and boil for 4-5 minutes until the potatoes are partially cooked. Drain and set aside.
Cook the Meat Mixture
- While potatoes are cooking, in a large skillet over medium-high heat, brown ground beef
- Drain excess fat and add onions and saute for 2 minutes. Add the garlic and saute for another minute.
- Add garlic powder, onion powder, smoked paprika, black pepper, and red pepper flakes (optional)
- Stir in the tomato sauce and let simmer for 1-2 minutes. Remove from heat and set aside.
Make the Creamy Sauce
- In a the same pan rinsed, melt butter over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in heavy cream and bring to a slow simmer for 1 minute.
- Add in the Italian seasoning, black pepper, and garlic powder.
- Stir in the softened cream cheese and stir to break up any large chunks
- Turn the heat off and slowly grate in the parmigiano reggiano.
Assemble the Casserole
- Preheat oven to 375°F (190°C)
- Start layering process: Bottom of the prepared baking dish – spread a little creamy sauce.
- Layer of potatoes
- Meat mixture – Spread half of the ground beef mixture over the potatoes.
- Half of the cheese – Sprinkle a layer of shredded cheese.
- Layer of white sauce
- Arrange the second layer of potatoes.
- Remaining beef mixture – Spread over the top.
- Layer of white sauce
- Layer of cheese
- Top with remaining potatoes, white sauce and cheese
Bake to Perfection
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and broil for 3-4 minutes until golden brown.
- Let rest for 10 mins and serve!
Why didn’t I think of this?