Can I make cheesy ground beef and potatoes ahead of time?

Absolutely. You can fully assemble the casserole, cover it tightly with foil, and refrigerate it up to 24 hours before baking. When ready to serve, remove it from the fridge and bake as directed, adding a few extra minutes if needed to ensure it heats through evenly.

What type of potatoes works best for this casserole?

Starchy potatoes like Russets are ideal for this cheesy ground beef and potatoes dish because they soften well and absorb flavor beautifully. Yukon Golds are another good option if you prefer a slightly creamier texture. Avoid waxy potatoes like red potatoes, as they can remain too firm.

Can I freeze this casserole?

Yes! This recipe is freezer-friendly. Assemble the casserole, skip the final cheese topping, and wrap it well. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge, bake until heated through, then top with cheese and return to the oven to melt.

Cheesy Ground Beef and Potatoes – Best Comfort Recipe

Name: Cheesy Ground Beef and Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 large Russet potatoes, thinly sliced; 3 tablespoons unsalted butter, melted; 1/2 teaspoon salt (for potatoes); 1 pound ground beef; 1 can (10.5 oz) condensed cream of mushroom soup; 3/4 cup shredded cheddar cheese (for filling); 1/4 cup milk; 1/2 teaspoon salt (for beef mixture); 1/4 teaspoon ground black pepper; 1/2 cup shredded cheddar cheese (for topping)

Description

This cheesy ground beef and potatoes casserole is the ultimate comfort food. It layers buttery sliced potatoes, creamy seasoned beef, and melty cheddar cheese for a hearty, satisfying dinner that’s easy to prepare and family-friendly.

Ingredients

Scale

4 large Russet potatoes, thinly sliced
3 tablespoons unsalted butter, melted
1/2 teaspoon salt (for potatoes)
1 pound ground beef
1 can (10.5 oz) condensed cream of mushroom soup
3/4 cup shredded cheddar cheese (for filling)
1/4 cup milk
1/2 teaspoon salt (for beef mixture)
1/4 teaspoon ground black pepper
1/2 cup shredded cheddar cheese (for topping)

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Instructions

Preheat the oven to 400°F (200°C). Spray a 9×13-inch baking dish with nonstick spray.
Place sliced potatoes in a large bowl. Drizzle with melted butter and sprinkle with 1/2 teaspoon salt. Toss to coat evenly.
Layer the potato slices to cover the bottom and sides of the baking dish, slightly overlapping.
Bake for 20–30 minutes until potatoes are tender when pierced with a fork.
Meanwhile, cook ground beef in a skillet over medium-high heat for 5–7 minutes, until browned and crumbly. Drain excess fat.
In a large bowl, combine cooked beef, cream of mushroom soup, 3/4 cup cheddar cheese, milk, salt, and pepper. Mix well.
Remove the potatoes from the oven and spread the beef mixture evenly over them.
Return to the oven and bake for 15 minutes until heated through.
Top with remaining 1/2 cup cheddar cheese and bake for 4–5 more minutes until melted and bubbly.
Let rest for 5–10 minutes before serving.

Notes

Use a mandoline slicer for evenly thin potato slices.
For a creamier texture, stir in 1/2 cup sour cream with the beef mixture.
Add frozen peas or corn for extra vegetables and nutrition.
This casserole can be assembled ahead of time and baked later.
Store leftovers in the refrigerator for up to 4 days in an airtight container.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 2g
Sodium: 690mg
Fat: 27g
Saturated Fat: 12g
Unsaturated Fat: 11g
Trans Fat: 1g
Carbohydrates: 26g
Fiber: 3g
Protein: 21g
Cholesterol: 75mg