This Cheesy Ground Beef and Potato Casserole has been a weeknight lifesaver in my kitchen for years. I discovered the combination one rainy evening when I had leftover browned ground beef and a sack of russet potatoes that needed using. The result was an immediate classic: melting cheddar, tender potatoes, and a savory mushroom-milk sauce that pulled everything together. It’s the kind of dish that makes the whole house smell like comfort, and within minutes of coming out of the oven, family members appear asking for a scoop.

What makes this recipe special is its simplicity and the dependable texture contrast—soft, fork-tender potatoes against slightly crisped, cheesy top layers with juicy, seasoned beef in between. I usually lean on 2% milk and a good sharp cheddar for depth, and I always add a splash of Worcestershire to sharpen the beef flavor. This casserole travels well to potlucks, freezes beautifully, and re-heats without losing its charm, which is why it lives in my regular rotation.

Ingredients

• Russet potatoes (2 pounds, peeled & diced): Choose firm, dry russets for a fluffy interior. Dice into roughly 1/2- to 3/4-inch cubes so they cook through evenly in the casserole. Avoid waxing potatoes; russets absorb the sauce well.
• Lean ground beef (1 pound): 90/10 or 85/15 works well—leaner meat reduces excess fat. Browning deeply develops additional savory notes; break it up into small pieces while cooking.
• Onion (1 medium, chopped): Yellow onions add a sweet background flavor when sautéed with the beef. Chop uniformly so pieces distribute evenly through the dish.
• Garlic (4 cloves, minced): Fresh garlic gives brightness. Add near the end of browning to avoid bitterness from overcooking.
• Frozen mixed vegetables (1 cup): A basic blend of peas, carrots, and corn works—no need to thaw; toss in straight from the freezer for slightly firmer texture and convenience.
• Salt & pepper: Season in layers—light while cooking and adjust at the end. Be cautious if using a salted canned soup.
• Condensed cream of mushroom soup (10.5 ounce can): This creates a silky, savory sauce base. If you prefer lower sodium, look for reduced-sodium varieties or substitute a homemade roux-based sauce.
• Milk (1 cup, 2% recommended): Adds body to the sauce without making it too rich; whole milk will be creamier, skim will be thinner.
• Sour cream (1/2 cup): Gives tang and silkiness—mix thoroughly to avoid lumps.
• Worcestershire sauce (1 tablespoon): A little umami punch that complements the beef and mushroom flavors.
• Italian seasoning (1 teaspoon): A simple herb blend that supports the overall profile—substitute dried oregano and basil if you prefer.
• Cheddar cheese (2 cups shredded, divided): Use sharp or extra-sharp for bold flavor. Grate from a block for best melting and texture; divide into half for mixing and for topping.

Instructions

Preheat and prepare: Preheat the oven to 400°F and position the oven rack in the middle. Grease a 9x13-inch casserole dish with butter or nonstick spray so the potatoes won’t stick; adding a light rub of oil helps with cleanup. Spread the diced potatoes in an even layer across the dish. Brown the beef and onions: Heat a large skillet over medium-high heat. Add the ground beef and chopped onion and sauté, breaking the meat into small pieces, until browned and cooked through—about 8–10 minutes. If the beef releases a lot of fat, carefully drain excess to prevent a greasy casserole. Proper browning adds deep savory notes. Add aromatics and vegetables: Reduce the heat to medium, add the minced garlic and frozen mixed vegetables to the skillet, and cook for 2–3 minutes, stirring frequently. You want the garlic fragrant but not browned. Season lightly with salt and pepper; remember you’ll adjust seasoning at the end. Mix the sauce: In a medium bowl whisk together the condensed cream of mushroom soup, 1 cup milk, 1/2 cup sour cream, 1 tablespoon Worcestershire sauce, 1 teaspoon Italian seasoning, and half of the shredded cheddar (about 1 cup). Whisk until smooth—this will form a creamy binder that soaks into the potatoes. Assemble the casserole: Transfer the beef and vegetable mixture over the bed of diced potatoes in the casserole dish. Pour the sauce over the top and stir gently to combine and distribute evenly, pressing the mixture into a relatively flat, even layer for consistent cooking. Bake covered: Tightly cover the dish with aluminum foil and bake at 400°F for 45 minutes. The cover traps steam and finishes cooking the potatoes through—check at the end of the time by piercing a potato cube with a fork; it should be tender. Finish with cheese: Remove the foil, sprinkle the remaining 1 cup of cheddar evenly over the top, and return to the oven uncovered for 10–15 minutes, until the cheese is fully melted and starting to bubble and brown slightly at the edges. Rest and serve: Let the casserole rest for 5–10 minutes before serving; this helps the sauce set so portions hold together. Taste and season with extra salt and pepper as needed.

Storage Tips

Cool the casserole to room temperature, then cover tightly with foil or an airtight lid before refrigerating. Stored in the fridge, it will keep for up to 3 days; reheat individual portions in a microwave or warm the entire dish in a 350°F oven until heated through—about 20–30 minutes covered, then 5–10 minutes uncovered to refresh the top. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat as above. Avoid leaving it at room temperature for more than two hours to maintain food safety.

Ingredient Substitutions

Swap russets for Yukon Golds for a creamier mouthfeel; reduce baking time slightly if using smaller diced pieces. For a lighter version, use ground turkey or chicken in place of beef and use low-fat sour cream and milk. If the condensed mushroom soup contains gluten, choose a gluten-free condensed soup or make a quick homemade white sauce (butter, flour, milk) as a substitute—use 2 tablespoons butter and 2 tablespoons flour cooked briefly, then whisk in 1 cup milk until thick. For dairy-free needs, substitute sour cream with a plain dairy-free yogurt and use a dairy-free cheddar alternative, though texture will differ.

Serving Suggestions

Serve generous scoops with a crisp green salad dressed in lemon vinaigrette to cut the richness. Add pickled red onions or a spoonful of whole-grain mustard on the side for brightness. This casserole pairs nicely with steamed green beans or a simple roasted vegetable medley for a family dinner, and it makes a hearty brunch when accompanied by poached eggs on the side. Garnish with chopped fresh parsley or chives for color and fresh herbal notes.

Cultural Background

This layered casserole reflects a broader American tradition of one-dish comfort foods that emerged from mid-20th-century pantry cooking—using canned soups, simple proteins, and starchy vegetables to create economical, crowd-pleasing meals. Variations exist across regions: some families add cream of chicken instead of mushroom, while others incorporate Hispanic flavors like chopped green chiles and cumin. The concept—meat, starch, and cheese baked together—resonates globally in similar preparations such as shepherd’s pie.

Seasonal Adaptations

In colder months, boost the casserole with root vegetables like diced parsnips or butternut squash and swap in aged cheddar for extra depth. In summer, lighten it with more fresh vegetables—zucchini, bell peppers, or fresh corn—and reduce baking time slightly to retain their texture. For holidays, top with a breadcrumb-parmesan mix and broil briefly for a festive crust. Small tweaks to herbs and vegetables tailor the dish to the season without changing its fundamental, comforting nature.

Meal Prep Tips

Assemble the casserole in the dish, cover tightly, and refrigerate for up to 24 hours before baking—add an extra 10–15 minutes to the covered bake time if starting cold. Portion into individual foil containers for grab-and-go lunches: bake, cool, and freeze; reheat in a toaster oven or microwave. Use shallow, even layers to ensure uniform cooking, and label containers with the assembly date if freezing. Investing time to pre-shred the cheese and pre-dice the potatoes speeds weekday assembly dramatically.

This dish is a true weeknight champion—easy to prepare, flexible, and always comforting. Share it with friends, tweak it to your family’s tastes, and enjoy the warm, cheesy results.