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If you don’t have a lot in your pantry, this ground beef and potato casserole recipe is perfect! It’s a cheesy, homestyle favorite and uncomplicated comfort food at its best.
Try my Easy Hamburger Gravy or Funeral Potatoes next.
Why you’ll love it
Readers enjoy my Ham and Potato Casserole, so I thought I’d create one inspired by it using ground beef! This ground beef casserole is ideal for feeding a hungry crowd on busy weeknights. I’ll be the first to agree it ain’t pretty, but it sure is delicious.
Not sure what to use that can of condensed soup for? We’re pairing it here with convenient frozen vegetables, tender ground beef, Italian herbs, hearty potatoes, and of course plenty of melty cheddar cheese! This is another kid-friendly casserole to put in your arsenal.
What you’ll need
- Potatoes – we’re using russets
- Ground beef – use lean
- Onion and garlic – I like sweet onions like Vidalia, Walla Walla, etc.
- Frozen mixed vegetables – typically it includes carrots, corn, peas, and green beans
- Condensed soup – it’s a great shortcut! We’re using a can of cream of mushroom soup.
- Milk – for moisture. I recommend 2%.
- Sour cream – for extra creaminess and a little tang
- Worcestershire sauce – I love the savory depth it adds
- Italian seasoning – my go-to blend of dried herbs in one jar
- Cheese – cheddar makes it irresistible
Pro tip
For best results, I suggest grating your own cheddar from a block. It’ll melt better than the bagged pre-shredded kind.
How to make this ground beef and potato casserole
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat your oven. Grease a baking dish, and add the potatoes. Add the beef and onions to a skillet, and cook until browned. Drain any excess fat, then stir in the garlic and vegetables. Cook for another few minutes.
Season the meat mixture with salt & pepper, then transfer it to the baking dish. In a prep bowl, combine the soup, milk, sour cream, Worcestershire sauce, Italian seasoning, and half of the cheese. Pour in into the baking dish, stir, and spread in an even layer.
Cover tightly, then bake as directed below. Remove the foil, then sprinkle on the remaining cheddar. Bake, uncovered, until hot and melty and the potatoes are cooked through. Let it rest before serving, and season with extra salt & pepper as needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here is my 9×13″ baking dish (and turquoise silicone oven mitts).
- I love this garlic press and this grater for the cheddar.
- This can opener has been going strong for years in my kitchen!
Substitutions and variations
- Use cream of chicken soup if you prefer.
- Swap the cheddar with another easy-melting cheese if you wish. Try Pepper Jack for a little kick, or you could mix a couple of cheese varieties together like cheddar and mozzarella.
- Add 2 cups of cheese in step 8 if you want an extra cheesy topping!
What to serve with this casserole
- I like serving this potato and ground beef casserole with a dash of hot sauce! HP sauce is great as well.
- Make a nice salad with it too. Try my Easy Cucumber Tomato Avocado Salad or reader favorite Best Coleslaw.
- For a next-level cozy dinner, pair it with my Extra Cheesy Garlic Bread and this Snickers Salad for dessert.
Leftovers and storage
- Store leftovers for 3-4 days in the fridge in a covered container.
- Reheat in the microwave in intervals or on the stove in a covered saucepan over low heat. You may need to add a splash of water or milk to thin it out.
- I don’t recommend freezing this one since it will change the texture.
More easy ground beef recipes
If you made this easy beef and potatoes casserole, please leave a star rating and review in the comments below! You can also tag me on Instagram with any recipe you make.
Cheesy Ground Beef and Potato Casserole
Ingredients
- 2 pounds russet potatoes peeled & diced, see note
- 1 pound lean ground beef
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 cup frozen mixed vegetables
- Salt & pepper to taste, see note
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup milk 2% recommended
- 1/2 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 2 cups shredded cheddar cheese divided
Instructions
- Preheat your oven to 400F and move the rack to the middle position.
- Add the potatoes to a greased 9×13 casserole dish.
- Add the beef and onions to a skillet and cook, breaking the meat up with your spoon as you go along, until browned (about 8-10 minutes). Drain excess fat if needed.
- To the skillet, add in the garlic and frozen mixed vegetables and cook for another 2-3 minutes, stirring often. Season with some salt & pepper and transfer the mixture to the casserole dish.
- In a medium prep bowl, mix the cream of mushroom soup, milk, sour cream, Worcestershire sauce, Italian seasoning, and half of the cheddar cheese together.
- Pour the sauce mixture over top of the beef and potatoes, then stir and arrange it in an even layer.
- Cover the casserole tightly with foil and bake for 45 minutes.
- Take the foil off, sprinkle the remaining cheese on top, and bake uncovered for another 10-15 minutes or until the cheese has melted and the potatoes are tender.
- Let it sit for 5-10 minutes prior to serving, then season with extra salt & pepper as needed.
Notes
- Aim for the potatoes to be cut into approx. 1/3″ cubes. If they’re bigger than 1/2″, you will need to bake the casserole for longer so they cook through.
- This recipe is quite kid friendly as written. You can kick up the flavor a bit by subbing the salt & pepper for Tony’s seasoning. Seasoning salt works great too. Or try serving with some hot sauce!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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