A hearty, homestyle casserole layered with seasoned beef, tender potatoes, and topped with melted cheddar cheese. Pure comfort in a baking dish.
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 6
Dietary Info: Contains Dairy, Gluten (depending on soup brand)
📝 Ingredients Checklist
Ground beef
Russet potatoes (peeled and thinly sliced)
Condensed cream of mushroom soup
Milk
Shredded cheddar cheese
Salt
Black pepper
🔪 Step-by-Step Instructions
Preheat Oven
Preheat oven to 350°F (175°C).
Cook Beef
In a skillet over medium heat, brown the ground beef, breaking it up as it cooks. Drain excess fat and season with salt and pepper.
Prep Potatoes
Peel and thinly slice the potatoes using a mandoline or sharp knife.
Layer the Dish
Lightly grease a 9×13-inch baking dish. Arrange a layer of sliced potatoes on the bottom. Spread cooked beef evenly over the potatoes.
Mix and Pour Sauce
In a bowl, whisk together the cream of mushroom soup and milk. Pour evenly over the beef layer.
Bake
Cover with foil and bake for 1 hour. Remove foil, sprinkle cheese over the top, and bake an additional 15 minutes, or until cheese is melted and bubbly.
Rest and Serve
Let the casserole sit for 5 minutes to set before serving.
💡 Recipe Notes & Tips
Add fresh herbs like parsley or chives on top for brightness.
For richer flavor, try using cream of onion or celery soup instead.
A mandoline makes slicing the potatoes quick and uniform.
🍽 A Weeknight Classic
This beef and potato casserole is perfect for busy nights. It’s budget-friendly, family-approved, and can feed a crowd. With just a handful of ingredients, it delivers big comfort and nostalgic flavor.
👩🍳 Cooking Walkthrough
Layering Tips
Even, thin slices of potato are key to tender layers. Overlapping slightly is fine, just make sure they’re not too thick or they may remain firm after baking.
Making the Sauce
Whisk the soup and milk until completely smooth. It should be pourable and able to spread evenly over the casserole for that creamy texture throughout.
Tip: Use a spatula to gently push the sauce into corners of the pan so everything gets coated.
🧂 Ingredient Insights & Substitutions
Why These Ingredients?
Ground Beef: Adds hearty, meaty flavor and protein.
Condensed Soup: Binds the layers and adds a creamy element.
Cheddar Cheese: Melts beautifully and adds savory richness.
Ingredient Swaps
Use ground turkey or sausage instead of beef.
Try Yukon Gold potatoes for a creamier texture.
Use a dairy-free mushroom soup and plant-based milk for a dairy-free version.
Equipment Alternatives
No mandoline? Slice slowly with a sharp knife.
No 9×13 dish? Use two 8×8 dishes or a deep round baking dish.
🥗 Variations & Serving Ideas
Flavor Variations
Add a pinch of smoked paprika or garlic powder to the beef.
Stir in 1/2 cup frozen peas or corn for color and sweetness.
Dietary Tweaks
Gluten-Free: Use a gluten-free cream of mushroom soup.
Lighter Version: Use lean ground turkey and reduced-fat cheese.
What to Serve With
A green salad with vinaigrette for contrast
Steamed green beans or roasted broccoli
🧊 Storage & Make-Ahead
Storage
Refrigerate leftovers in an airtight container for up to 4 days.
Reheating
Reheat individual portions in the microwave or cover and warm in the oven at 325°F until heated through.
Make-Ahead Tips
Assemble the casserole up to a day ahead. Cover and refrigerate, then bake as directed. Add 10 extra minutes to bake time if baking cold.
Shelf Life Notes
Best enjoyed within 3–4 days. The texture of potatoes may soften further on the second day.
🧮 Nutrition Facts (Per Serving)
Calories: ~400 kcal
Carbs: ~25g
Protein: ~20g
Fat: ~25g
Allergens: Dairy, possible Gluten (check soup label)
❓ Frequently Asked Questions
Q: Can I use fresh mushrooms instead of condensed soup?
A: Yes, but you’ll need to make a roux-based cream sauce to replace the condensed soup.
Q: Can I make this in a slow cooker?
A: Yes! Layer everything and cook on LOW for 5–6 hours. Add cheese in the last 30 minutes.
Q: Can I freeze leftovers?
A: You can freeze baked portions, but potatoes may slightly change in texture upon thawing.
Q: How do I keep the potatoes from being undercooked?
A: Slice them thinly and bake covered for the full hour before removing foil.
🧡 Comfort Food Memories
This casserole is one of those recipes that reminds me of chilly nights, full plates, and zero complaints at the dinner table. It’s simple, nostalgic, and endlessly customizable. If you try it out, I’d love to hear your take or any twist you add in the comments below!