This Cheesy Ground Beef and Potato Casserole is a hearty, comforting dinner made with layers of tender potatoes, seasoned ground beef, creamy sauce, and plenty of melted cheese. Topped with fresh tomato slices and baked until golden and bubbly, this easy casserole is packed with flavor and makes a satisfying meal for the whole family.
There’s plenty to love about this homemade casserole. The potatoes become soft and tender as they bake, while the ground beef adds a rich, savory flavor. A creamy sauce keeps everything moist, and the melted mozzarella and cheddar create a delicious cheesy topping.
It’s a great recipe for busy weeknights, family dinners, or whenever you need a filling meal made with simple ingredients.
WHY YOU’LL LOVE THIS CHEESY GROUND BEEF AND POTATO CASSEROLE
EASY INGREDIENTS: This homemade casserole uses everyday ingredients like ground beef, potatoes, onions, cheese, and tomatoes. You won’t need anything complicated to put together a delicious dinner.
HEARTY AND FILLING: The combination of tender potatoes, seasoned beef, and creamy cheese makes this casserole a complete and satisfying meal.
FAMILY-FRIENDLY: With familiar flavors and plenty of melted cheese, this is the kind of dinner that works well for both kids and adults.
PERFECT FOR LEFTOVERS: This casserole reheats well, making it a convenient choice for preparing meals ahead of time.
GOLDEN CHEESY TOPPING: The mozzarella melts into a stretchy, creamy layer, while cheddar adds a little extra flavor. Fresh tomato slices give the casserole a colorful finish.
I love how this recipe turns simple potatoes and ground beef into a warm, comforting meal. Everything bakes together in one dish, and the result is a rich casserole with layers of delicious flavor.
CHEESY GROUND BEEF AND POTATO CASSEROLE INGREDIENTS
You’ll need:
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2 pounds of Yukon Gold potatoes, peeled if desired and thinly sliced
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1 pound of lean ground beef
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1 tablespoon of olive oil
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1 medium yellow onion, finely diced
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3 cloves of garlic, minced
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2 tablespoons of tomato paste
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1 (8-ounce) can of tomato sauce
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1 teaspoon of Italian seasoning
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1 teaspoon of paprika
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1 teaspoon of kosher salt, divided
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½ teaspoon of black pepper, divided
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2 tablespoons of unsalted butter
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2 tablespoons of all-purpose flour
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1½ cups of whole milk
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½ cup of low-sodium beef broth
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2 cups of shredded mozzarella cheese, divided
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1 cup of shredded cheddar cheese, divided
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2 medium tomatoes, thinly sliced
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1 teaspoon of dried parsley or basil, for garnish
INGREDIENT NOTES
GROUND BEEF: Lean ground beef works best for this casserole because it provides plenty of flavor without leaving too much grease. An 85% to 90% lean variety is a good choice.
POTATOES: Yukon Gold potatoes have a naturally creamy texture and hold their shape well during baking. Russet potatoes can also work, although they tend to become softer.
MOZZARELLA CHEESE: Use low-moisture mozzarella for a smooth, stretchy topping. Shredding the cheese from a block can help it melt more evenly.
CHEDDAR CHEESE: Sharp cheddar adds a stronger cheese flavor that balances the mild mozzarella.
TOMATO SAUCE: The tomato sauce and tomato paste add moisture and a savory tomato flavor to the beef mixture.
MILK AND BROTH: These ingredients create a creamy sauce that helps the potato layers cook evenly.
FRESH TOMATOES: Tomato slices add color and a little freshness to the rich cheese topping. Pat them dry before baking to prevent extra moisture from collecting on top.
HOW TO MAKE CHEESY GROUND BEEF AND POTATO CASSEROLE
This casserole is made by preparing the ground beef filling, making a simple creamy sauce, and layering everything with thinly sliced potatoes.
The oven does most of the work, slowly baking the potatoes until tender before the cheese is added for a golden finish.
STEP ONE: PREHEAT THE OVEN
Preheat your oven to 375°F.
Lightly grease a deep 9×13-inch baking dish with nonstick cooking spray or a little butter.
Make sure your baking dish is deep enough to hold the layers of potatoes, meat, and sauce without overflowing.
STEP TWO: PREPARE THE POTATOES
Wash the potatoes thoroughly and peel them if desired.
Using a sharp knife or mandoline slicer, cut the potatoes into thin, even slices, approximately ⅛ inch thick.
Try to keep the slices the same thickness so they cook evenly.
If you cut some potatoes much thicker than others, they may still be firm when the rest of the casserole is ready.
PRO TIP:
A mandoline makes slicing the potatoes much easier. Use the safety guard to protect your fingers.
Keep the sliced potatoes in cold water if you’re not assembling the casserole immediately. Drain and dry them thoroughly before layering.
STEP THREE: COOK THE GROUND BEEF
Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef and cook for approximately five to seven minutes, breaking it apart with a wooden spoon as it browns.
Once the beef is almost fully cooked, add the diced onion.
Continue cooking for another three to four minutes until the onion begins to soften and the ground beef is completely browned.
Drain any excess grease from the skillet.
Add the minced garlic and cook for approximately one minute, stirring frequently.
The garlic should become fragrant without turning brown.
STEP FOUR: SEASON THE BEEF MIXTURE
Stir the tomato paste into the cooked ground beef.
Add the tomato sauce, Italian seasoning, paprika, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper.
Mix everything together until the beef is evenly coated.
Reduce the heat to medium-low and allow the mixture to simmer for approximately five minutes.
The tomato sauce should thicken slightly and coat the beef without becoming dry.
Remove the skillet from the heat and set the filling aside while preparing the creamy sauce.
PRO TIP:
Don’t skip simmering the ground beef with the tomato sauce. This helps the seasonings blend together and gives the finished casserole a richer flavor.
STEP FIVE: MAKE THE CREAMY SAUCE
In a medium saucepan, melt the butter over medium heat.
Sprinkle in the flour and whisk continuously for approximately one minute.
Slowly pour in the milk, whisking as you go to prevent lumps from forming.
Add the beef broth, remaining ½ teaspoon of salt, and remaining ¼ teaspoon of black pepper.
Continue whisking for four to five minutes until the sauce begins to thicken.
It should be smooth and creamy but still thin enough to pour over the potatoes.
Remove the saucepan from the heat.
PRO TIP:
If the sauce becomes too thick, whisk in an additional tablespoon or two of milk. The potatoes need enough moisture to become tender during baking.
STEP SIX: ASSEMBLE THE CASSEROLE
Spread approximately ¼ cup of the creamy sauce across the bottom of the prepared baking dish.
Arrange half of the sliced potatoes in an even layer, slightly overlapping the slices.
Spoon approximately half of the remaining creamy sauce over the potatoes.
Spread the cooked ground beef mixture evenly over the potato layer.
Sprinkle with ½ cup of mozzarella cheese and ½ cup of cheddar cheese.
Arrange the remaining potato slices over the meat and cheese.
Pour the remaining creamy sauce over the potatoes, spreading it gently to cover the entire surface.
Press the layers down lightly with a spatula so the sauce can settle between the potato slices.
STEP SEVEN: COVER AND BAKE
Cover the baking dish tightly with aluminum foil.
Place the casserole in the preheated oven and bake for 55 to 65 minutes.
The potatoes should begin to soften as they cook in the creamy sauce.
After 55 minutes, carefully lift a corner of the foil and test the potatoes with a fork or thin knife.
If the potatoes still feel firm, replace the foil and continue baking.
PRO TIP:
Keep the casserole covered during this first baking stage. The foil traps steam, helping the potatoes cook without the top drying out.
STEP EIGHT: ADD THE CHEESE AND TOMATOES
Once the potatoes are tender, carefully remove the aluminum foil.
Sprinkle the remaining 1½ cups of mozzarella cheese and ½ cup of cheddar cheese evenly over the casserole.
Arrange the fresh tomato slices across the cheese.
Return the uncovered casserole to the oven.
Bake for another 15 to 20 minutes until the cheese is completely melted and the top begins to develop golden brown spots.
For a slightly darker topping, broil for one to two minutes at the end, watching carefully to prevent burning.
STEP NINE: REST AND SERVE
Remove the casserole from the oven and allow it to rest for 10 to 15 minutes before serving.
The creamy sauce will thicken slightly as it cools, making the casserole easier to cut into portions.
Sprinkle with dried parsley or basil if desired.
Serve warm while the cheese is still soft and melted.
TIPS FOR THE BEST GROUND BEEF AND POTATO CASSEROLE
Making a delicious potato casserole is easy, but a few simple techniques can make a big difference.
SLICE THE POTATOES EVENLY: Thin potatoes bake faster and absorb more of the creamy sauce. Aim for slices no thicker than ⅛ inch.
DRAIN THE BEEF: Remove excess grease after browning the meat. Too much fat can make the casserole oily.
USE FRESHLY SHREDDED CHEESE: Cheese shredded from a block generally melts more smoothly than packaged shredded cheese.
DON’T RUSH THE BAKING: Potatoes need enough time to soften. Always check them before adding the final cheese topping.
LET THE CASSEROLE REST: Allowing the finished dish to sit for a few minutes helps the layers stay together when serving.
CHOOSE THE RIGHT BAKING DISH: A deep baking dish prevents the creamy sauce from bubbling over the sides.
CHEESY POTATO AND GROUND BEEF CASSEROLE SUBSTITUTIONS AND ADDITIONS
This recipe is easy to customize depending on the ingredients you have available.
GROUND TURKEY: Substitute one pound of ground turkey for the ground beef if you prefer a lighter-tasting meat filling. Cook it thoroughly before assembling the casserole.
GROUND SAUSAGE: Replace half of the ground beef with mild Italian sausage for a richer, more seasoned filling.
CHEESE: Monterey Jack, provolone, or an Italian cheese blend can replace some of the mozzarella or cheddar.
MUSHROOMS: Add one cup of sliced mushrooms to the skillet when cooking the onions. Cook until their moisture evaporates before adding the tomato sauce.
BELL PEPPERS: Finely diced red or green bell peppers add sweetness and extra color. Cook them with the onion until softened.
SPICE: For a little heat, add ¼ teaspoon of crushed red pepper flakes or a pinch of cayenne pepper to the beef mixture.
POTATOES: Russet potatoes are a good alternative to Yukon Gold potatoes. They absorb the creamy sauce well but may break apart more easily.
SOUR CREAM: For a tangier filling, stir ¼ cup of sour cream into the creamy sauce after removing it from the heat.
HOW TO SERVE CHEESY GROUND BEEF AND POTATO CASSEROLE
This hearty casserole is filling enough to serve as a complete meal, but it also pairs well with simple side dishes.
A crisp green salad with a light vinaigrette balances the rich, creamy potatoes and melted cheese.
Steamed broccoli, roasted green beans, or glazed carrots also make delicious additions to the dinner table.
For a more substantial meal, serve the casserole alongside warm dinner rolls or garlic bread.
The bread is especially good for soaking up any creamy sauce left on the plate.
This cheesy beef and potato bake is also a great choice for a family gathering. You can prepare a large baking dish and serve generous portions straight from the oven.
HOW TO STORE GROUND BEEF AND POTATO CASSEROLE
This casserole makes delicious leftovers, and you can prepare parts of the recipe ahead of time to make dinner easier.
MAKE AHEAD: Cook the ground beef filling and prepare the creamy sauce up to one day in advance. Refrigerate them separately in airtight containers.
When you’re ready to assemble, slice the potatoes and layer the ingredients in the baking dish.
You can also assemble the complete casserole up to 24 hours before baking. Keep it tightly covered in the refrigerator, and add the final cheese topping and fresh tomatoes after the initial covered baking stage.
A chilled casserole may need an additional 10 to 15 minutes in the oven.
IN THE FRIDGE: Allow leftovers to cool slightly, then transfer them to airtight containers and refrigerate within two hours of cooking.
Store for up to three to four days.
IN THE FREEZER: The cooked casserole can be frozen for up to two to three months.
Allow it to cool, divide it into individual portions, and place them in freezer-safe containers.
Keep in mind that potatoes may become softer after freezing and thawing.
REHEATING: For the best results, place leftovers in an oven-safe dish, cover with foil, and warm at 350°F until heated throughout.
You can add a tablespoon of milk if the casserole seems dry.
Individual portions can also be reheated in the microwave. Heat until the center reaches 165°F.
FREQUENTLY ASKED QUESTIONS
Can I use raw potatoes in this casserole?
Yes. This recipe uses raw, thinly sliced potatoes that cook directly in the creamy sauce.
The important part is cutting the potatoes evenly and keeping the baking dish covered during the first stage of cooking.
The steam and moisture help soften the potatoes while the beef filling warms through.
Do I need to boil the potatoes before baking?
No, boiling isn’t necessary when the potatoes are sliced approximately ⅛ inch thick.
If you prefer thicker slices, you can partially boil them for five to seven minutes before assembling the casserole.
Drain them thoroughly so they don’t add too much water to the sauce.
Why are my potatoes still hard after baking?
Potatoes that remain firm usually need more cooking time.
This can happen when the slices are too thick, the baking dish is particularly deep, or the oven temperature runs slightly low.
Cover the casserole again and continue baking in 10-minute intervals until a fork slides easily through the potatoes.
How do I keep the casserole from becoming watery?
Drain excess fat from the cooked ground beef and avoid adding extra liquid to the filling.
Pat the tomato slices dry before placing them on top.
The creamy sauce should also be slightly thickened before assembly. Letting the casserole rest after baking allows some of the liquid to settle and makes serving easier.
Can I make this casserole without tomato sauce?
Yes. You can leave out the tomato paste and tomato sauce for a milder, creamier version.
Add ½ cup of beef broth to the ground beef mixture and cook until most of the liquid has evaporated.
The casserole will have a more traditional creamy beef and potato flavor.
Can I freeze this casserole before baking?
It’s better to freeze the casserole after baking.
Raw potatoes can change texture in the freezer, sometimes becoming watery or grainy once thawed.
For a convenient make-ahead meal, bake the casserole, cool it promptly, and freeze individual portions.
What is the best cheese for a potato casserole?
Mozzarella and cheddar make an excellent combination.
Mozzarella provides the stretchy melted texture, while cheddar adds a richer, slightly sharper flavor.
You can also use Monterey Jack for an extra-creamy topping or a little Parmesan for a stronger cheese flavor.
Cheesy Ground Beef and Potato Casserole
Ingredients
- 2 pounds Yukon Gold potatoes thinly sliced
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 8-ounce can tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- ½ cup low-sodium beef broth
- 2 cups shredded mozzarella cheese divided
- 1 cup shredded cheddar cheese divided
- 2 medium tomatoes thinly sliced
- 1 teaspoon dried parsley or basil optional
Instructions
- Preheat the oven to 375°F. Lightly grease a deep 9×13-inch baking dish with nonstick cooking spray or butter.
- Wash the potatoes thoroughly and slice them into thin, even rounds, approximately ⅛ inch thick. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it apart with a wooden spoon as it browns.
- Add the diced onion to the skillet and continue cooking for 3 to 4 minutes until the onion softens and the beef is completely browned. Drain any excess grease.
- Stir in the minced garlic and cook for 1 minute. Add the tomato paste, tomato sauce, Italian seasoning, paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well and simmer for 5 minutes. Remove from the heat.
- Melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 1 minute. Gradually pour in the milk and beef broth, whisking until smooth. Stir in the remaining salt and black pepper. Cook for 4 to 5 minutes until the sauce thickens slightly.
- Spread ¼ cup of the creamy sauce across the bottom of the prepared baking dish. Arrange half of the sliced potatoes in an even, slightly overlapping layer.
- Spoon approximately half of the remaining creamy sauce over the potatoes. Spread the cooked ground beef mixture evenly on top. Sprinkle with ½ cup mozzarella cheese and ½ cup cheddar cheese.
- Arrange the remaining sliced potatoes over the beef mixture. Pour the remaining creamy sauce evenly over the potatoes, making sure the surface is well covered.
- Cover the baking dish tightly with aluminum foil and bake for 55 to 65 minutes, or until the potatoes are tender when pierced with a fork.
- Carefully remove the aluminum foil. Sprinkle the remaining 1½ cups mozzarella cheese and ½ cup cheddar cheese evenly over the casserole. Arrange the tomato slices across the cheese.
- Return the uncovered casserole to the oven and bake for another 15 to 20 minutes, until the cheese is completely melted, bubbling around the edges, and lightly golden brown.
- Remove the casserole from the oven and allow it to rest for 10 to 15 minutes before serving. Sprinkle with dried parsley or basil, if desired. Serve warm.
Notes
- POTATOES: Slice the potatoes approximately ⅛ inch thick so they cook evenly. Yukon Gold potatoes work especially well because they become tender while holding their shape.
- GROUND BEEF: Use lean ground beef and drain any excess grease after browning to prevent the casserole from becoming oily.
- CHEESE: Freshly shredded mozzarella melts more smoothly and creates a delicious, stretchy cheese topping. Sharp cheddar adds extra flavor.
- BAKING: Keep the casserole covered during the first stage of baking to help the potatoes soften. If the potatoes are still firm, continue baking before adding the final cheese topping.
- TOMATOES: Pat the tomato slices dry with a paper towel before arranging them on top of the cheese to prevent excess moisture.
- MAKE AHEAD: Assemble the casserole up to 24 hours before baking and store it covered in the refrigerator. Add extra baking time if cooking directly from chilled.
- STORAGE: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
- FREEZING: Freeze cooled, cooked portions in freezer-safe containers for up to 2 to 3 months.
- REHEATING: Reheat in a covered baking dish at 350°F until the center reaches 165°F.
