Ultimate Comfort Food Casserole
Tender, buttery potatoes layered beneath cheesy, savory ground beef and a creamy mushroom sauce. This hearty casserole is classic comfort food — simple, satisfying, and perfect for a weeknight meal.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Yield: One 9×13-inch casserole
Ingredients
- Nonstick cooking spray, for greasing the pan
- 3 cups thinly sliced, peeled potatoes
- 2 tablespoons butter, melted
- ½ teaspoon salt
- 1 pound ground beef
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1½ cups shredded sharp Cheddar cheese, divided
- ½ cup milk
- Salt and ground black pepper, to taste
Instructions
- Preheat Oven
Preheat your oven to 400°F (200°C). Lightly spray a 9×13-inch casserole dish with nonstick cooking spray. - Prepare Potatoes
In a large bowl, toss sliced potatoes with melted butter and ½ teaspoon salt until evenly coated. - Line Casserole Dish
Arrange the potatoes in the bottom and up the sides of the prepared dish, overlapping slightly to form a base crust. - Bake Potatoes
Bake in the preheated oven until the potatoes are fork-tender, about 20 to 30 minutes. - Cook Ground Beef
While the potatoes bake, heat a large skillet over medium-high heat. Add ground beef and cook, stirring, until browned and crumbly, 5 to 7 minutes. Drain excess grease. - Make Beef Mixture
In a bowl, combine the cooked beef with the cream of mushroom soup, ¾ cup Cheddar cheese, and milk. Season with salt and pepper, and stir until well blended. - Assemble & Bake
Pour the beef mixture over the baked potatoes. Return to the oven and bake for 15 minutes, until heated through. - Add Final Cheese Layer
Sprinkle the remaining ¾ cup of Cheddar cheese over the top. Bake an additional 4 to 5 minutes, until the cheese is melted and bubbly. - Cool Slightly & Serve
Let rest for 5–10 minutes before serving to allow the layers to set.
Tips & Variations
- Mandoline tip: Use a mandoline slicer for evenly thin potato slices that cook evenly.
- Add flavor: Try adding sautéed onions or garlic to the beef for more depth.
- Make ahead: Assemble up to a day in advance, refrigerate, and bake when ready.
- Cheese swaps: Monterey Jack or Pepper Jack are great alternatives for a flavor twist.
Nutrition (Per Serving)
Calories: 779 | Fat: 58g | Saturated Fat: 28g | Cholesterol: 169mg
Sodium: 1183mg | Carbohydrates: 27g | Fiber: 3g | Protein: 36g
Vitamin C: 23mg | Calcium: 442mg | Iron: 4mg | Potassium: 892mg
Cheesy Ground Beef and Potatoes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Servings: 4
Description
Tender, buttery potatoes layered beneath cheesy, savory ground beef and a creamy mushroom sauce. This hearty casserole is classic comfort food — simple, satisfying, and perfect for a weeknight meal.
Ingredients
-
Nonstick cooking spray, for greasing the pan
-
3 cups thinly sliced, peeled potatoes
-
2 tablespoons butter, melted
-
½ teaspoon salt
-
1 pound ground beef
-
1 (10.5 oz) can condensed cream of mushroom soup
-
1½ cups shredded sharp Cheddar cheese, divided
-
½ cup milk
-
Salt and ground black pepper, to taste
Instructions
-
Preheat Oven
Preheat your oven to 400°F (200°C). Lightly spray a 9×13-inch casserole dish with nonstick cooking spray. -
Prepare Potatoes
In a large bowl, toss sliced potatoes with melted butter and ½ teaspoon salt until evenly coated. -
Line Casserole Dish
Arrange the potatoes in the bottom and up the sides of the prepared dish, overlapping slightly to form a base crust. -
Bake Potatoes
Bake in the preheated oven until the potatoes are fork-tender, about 20 to 30 minutes. -
Cook Ground Beef
While the potatoes bake, heat a large skillet over medium-high heat. Add ground beef and cook, stirring, until browned and crumbly, 5 to 7 minutes. Drain excess grease. -
Make Beef Mixture
In a bowl, combine the cooked beef with the cream of mushroom soup, ¾ cup Cheddar cheese, and milk. Season with salt and pepper, and stir until well blended. -
Assemble & Bake
Pour the beef mixture over the baked potatoes. Return to the oven and bake for 15 minutes, until heated through. -
Add Final Cheese Layer
Sprinkle the remaining ¾ cup of Cheddar cheese over the top. Bake an additional 4 to 5 minutes, until the cheese is melted and bubbly.
-
Cool Slightly & Serve
Let rest for 5–10 minutes before serving to allow the layers to set.
Notes
-
Mandoline tip: Use a mandoline slicer for evenly thin potato slices that cook evenly.
-
Add flavor: Try adding sautéed onions or garlic to the beef for more depth.
-
Make ahead: Assemble up to a day in advance, refrigerate, and bake when ready.
-
Cheese swaps: Monterey Jack or Pepper Jack are great alternatives for a flavor twist.