Here’s a hearty and delicious Cheesy Beef and Potato Casserole recipe that’s perfect for a cozy dinner. It combines ground beef, tender potatoes, melty cheese, and a creamy sauce — classic comfort food!
CHEESY BEEF AND POTATO CASSEROLE
Ingredients:
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, thinly sliced (about 4 medium potatoes)
- 1 can (10.5 oz) cream of mushroom soup (or cream of cheddar)
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 1 tbsp olive oil or butter
- Fresh parsley, for garnish (optional)
Instructions:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Brown the beef:
- In a large skillet, heat olive oil over medium heat.
- Add diced onion and garlic; sauté for 2–3 minutes.
- Add ground beef; cook until browned. Drain excess fat.
- Season with salt, pepper, and paprika (if using). Set aside.
- Prepare the sauce:
- In a bowl, mix the cream of mushroom soup with milk.
- Stir in 1 cup of cheddar cheese.
- Layer the casserole:
- Place half the sliced potatoes in the bottom of the baking dish.
- Spread half the beef mixture on top.
- Pour half the cheese-soup mixture over the beef.
- Repeat layers: potatoes, beef, then soup mixture.
- Bake:
- Cover with foil and bake for 60 minutes.
- Remove foil, sprinkle remaining 1/2 cup cheese on top.
- Bake 10–15 minutes more, uncovered, until cheese is bubbly and potatoes are fork-tender.
- Rest & serve:
- Let sit for 10 minutes before serving.
- Garnish with chopped parsley if desired.
🔄 Variations:
- Spicy kick: Add chopped jalapeños or red pepper flakes.
- Veggie boost: Add layers of cooked spinach, mushrooms, or bell peppers.
- Cheese swap: Try Monterey Jack, Pepper Jack, or Gruyère.
Would you like a version for a slow cooker or one that’s low-carb (using cauliflower or turnips instead of potatoes)?