This cheesy ground beef and potato casserole is one of my favorite comfort meals when I want something filling, cozy, and easy to make. I love how the tender potatoes soak up the creamy sauce, while the seasoned beef and melted cheese bring everything together into a dish that feels both nostalgic and satisfying. It’s the kind of recipe I rely on for busy weeknights or casual family dinners.
Why You’ll Love This Recipe
I love this recipe because it’s simple, hearty, and incredibly comforting. I only need basic pantry ingredients, and everything bakes together in one dish, which makes cleanup easy. The flavors are rich without being complicated, and it’s a meal that always leaves everyone full and happy. I also enjoy how well it reheats, making leftovers something I actually look forward to.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 pounds russet potatoes, peeled and diced
1 pound lean ground beef
1 medium onion, chopped
4 cloves garlic, minced
1 cup frozen mixed vegetables
1 teaspoon salt
1/2 teaspoon black pepper
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup milk
1/2 cup sour cream
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
2 cups shredded cheddar cheese, divided
Directions
I start by preheating my oven to 400°F and lightly greasing a 9×13-inch casserole dish. I spread the diced potatoes evenly across the bottom of the dish.
Next, I heat a large skillet over medium heat and cook the ground beef with the chopped onion until the beef is browned and the onion is soft. I drain any excess grease, then add the garlic and frozen vegetables, cooking for another couple of minutes. I season the mixture with salt and pepper and transfer it to the casserole dish over the potatoes.
In a bowl, I stir together the cream of mushroom soup, milk, sour cream, Worcestershire sauce, Italian seasoning, and 1 cup of the shredded cheddar cheese. I pour this sauce over the beef and potatoes and gently mix everything together so it’s well coated.
I cover the casserole tightly with foil and bake it for 45 minutes. After that, I remove the foil, sprinkle the remaining cheese on top, and return it to the oven uncovered for another 10 to 15 minutes, until the cheese is melted and the potatoes are fork-tender. I let it rest for a few minutes before serving.
Servings And Timing
This casserole makes about 8 servings. I usually spend around 15 minutes prepping the ingredients. The cooking time is about 1 hour, bringing the total time to roughly 1 hour and 15 minutes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm individual portions in the microwave or reheat the casserole in the oven at a low temperature until heated through. I sometimes add a small splash of milk to keep it creamy.
FAQs
Can I use a different type of potato?
I prefer russet potatoes, but Yukon Gold potatoes work well too and give a slightly creamier texture.
Can I substitute the cream of mushroom soup?
Yes, I sometimes use cream of chicken soup if that’s what I have on hand, and it still tastes great.
Can I make this casserole ahead of time?
I often assemble it ahead of time, cover it tightly, and refrigerate it for up to a day before baking. I just add a few extra minutes to the baking time.
What cheese works best in this recipe?
I usually use cheddar cheese, but I also like mixing in Colby Jack or mozzarella for a different flavor.
Can I add more vegetables?
Absolutely. I like adding bell peppers, mushrooms, or even broccoli when I want extra vegetables in the dish.
Conclusion
This cheesy ground beef and potato casserole is a recipe I keep coming back to because it’s comforting, reliable, and easy to customize. I love how it brings simple ingredients together into a satisfying meal that works for both weeknights and leftovers. It’s the kind of dish that always earns a spot on my table.
A comforting and hearty one-dish casserole made with ground beef, tender potatoes, vegetables, and creamy cheese sauce. Perfect for easy weeknight dinners or make-ahead meals.
Ingredients
2 pounds russet potatoes, peeled and diced
1 pound lean ground beef
1 medium onion, chopped
4 cloves garlic, minced
1 cup frozen mixed vegetables
1 teaspoon salt
1/2 teaspoon black pepper
1 can (10.5 oz) condensed cream of mushroom soup
1 cup milk
1/2 cup sour cream
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
2 cups shredded cheddar cheese, divided
Instructions
Preheat oven to 400°F (200°C) and lightly grease a 9×13-inch casserole dish. Spread diced potatoes in an even layer in the dish.
In a skillet over medium heat, cook ground beef and chopped onion until beef is browned and onion soft. Drain excess grease. Add garlic and mixed vegetables, cook 2 more minutes. Season with salt and pepper.
Transfer the beef mixture over the potatoes in the casserole dish.
In a bowl, mix cream of mushroom soup, milk, sour cream, Worcestershire sauce, Italian seasoning, and 1 cup of cheddar cheese. Pour over beef and potatoes, stirring gently to coat.
Cover with foil and bake for 45 minutes. Remove foil, top with remaining 1 cup cheese, and bake uncovered for 10–15 more minutes until cheese is melted and potatoes are tender.
Let rest for 5 minutes before serving.
Notes
Substitute Yukon Gold potatoes for a creamier texture.
Use cream of chicken soup if preferred.
Mix up the cheese with Colby Jack or mozzarella.
Add extra vegetables like bell peppers or broccoli for variation.
Make ahead and refrigerate before baking—add a few extra minutes to bake time.
