This cheesy Ground Beef and Potato Casserole is perfect for breakfast, lunch, or dinner! Like cheeseburger au gratin potatoes, this will become a favorite. It's filled with tender potatoes, ground beef, onions, cheese, and a creamy mushroom sauce.
Why I love this recipe
This hearty ground beef casserole with potatoes has just 6 ingredients plus salt and pepper, 7 steps, and serves 2 - 3 people.
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Substitutions
Try using cream of chicken or cream of celery instead of cream of mushroom soup.
You can use different types of ground meat like ground chicken or ground turkey instead of ground beef.
Equipment used for this recipe
How to make Ground Beef and Potato Casserole
Step 1 - Preheat oven to 350 degrees. On a cutting board, slice the potatoes and dice the onions.
Step 2 - In a skillet, brown the ground beef, onions, salt, and pepper over medium-high heat until the meat is no longer pink. Drain the grease and set aside.
Step 3 - In a bowl stir together the cream of mushroom soup, ground beef mixture, and the onion powder.
Step 4 - In a greased 8x8" casserole dish, layer ½ of the peeled and sliced potatoes in the bottom of the dish, and ½ of the ground beef mixture, followed by ½ cup of the cheese. Then sprinkle with a bit of salt and pepper and repeat this 1 time.
Step 5 - Cover the dish with aluminum foil and bake for 1 hour.
Step 6 - Check the potatoes to ensure they are tender at this time, then keep them uncovered and sprinkle on the remaining ½ cup cheese.
Step 7 - Bake for an additional 2-5 minutes or until the cheese is melted.
Pro Tips
Store leftovers in an airtight container in the fridge for up to 4-5 days.
You may also enjoy
- Ground Beef Stroganoff
- Beef Enchilada Pizza
- Mexican Beef Casserole
- Individual Beef Pot Pies
- Crock Pot Mongolian Beef
- One Pot American Goulash
- Biscuits and Gravy for Two
Ground Beef and Potato Casserole
Equipment
Ingredients
- 1 large russet potato (or 2 medium) (peeled or unpeeled)
- ½ lb ground beef
- ¼ onion
- 10 ¾ ounce cream of mushroom soup
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon onion powder
- 1 ½ cups cheddar cheese (shredded)
Instructions
- Preheat oven to 350 degrees. On a cutting board, slice the potatoes and dice the onion.
- In a skillet, brown the ground beef, diced onions, salt, and pepper until the pink color in the meat is gone. Drain the grease and set aside.
- In a bowl stir together the cream of mushroom soup, ground beef mixture, and the onion powder.
- In a greased 8x8" baking dish, layer ½ of the peeled and sliced potatoes, and ½ of the ground beef mixture, followed by ½ cup of the cheese. Then sprinkle with a bit of salt and pepper and repeat this 1 time.
- Cover the dish with aluminum foil and bake for 1 hour.
- Check the potatoes to ensure they are tender at this time, then keep them uncovered and sprinkle on the remaining cheese.
- Bake for 2-5 more minutes or until the cheese is melted.
Notes
- Store leftovers in an airtight container in the fridge for up to 4-5 days.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Monday 3rd of June 2024
I hope you love this dish as much as I do!