Cheesy Beef and Potato Casserole Recipe

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 4 cups thinly sliced potatoes (about 3–4 medium potatoes)
• 2 cups shredded cheddar cheese
• 1 can (10.5 oz) cream of mushroom or cream of chicken soup
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Cooking spray or butter (for greasing)

Instructions:

1. Prep: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook beef: In a skillet, cook ground beef and onion over medium heat until browned. Drain excess fat. Season with garlic powder, salt, and pepper.
3. Mix sauce: In a bowl, combine soup and milk. Stir until smooth.
4. Layer: Arrange half the sliced potatoes in the baking dish. Top with half the beef mixture, half the sauce, and half the cheese. Repeat layers.
5. Bake: Cover with foil and bake for 45 minutes. Remove foil and bake another 15–20 minutes, until potatoes are tender and cheese is bubbly and golden.
6. Serve: Let cool slightly, then cut into squares and serve!

20 Most Popular Questions & Answers

1. Can I use different types of potatoes?
Russet potatoes work best for their starch content, but Yukon Gold also works well. Avoid waxy potatoes like red potatoes.

2. Do I need to pre-cook the potatoes?
No, the potatoes cook perfectly in the oven. Just slice them thin (about 1/8 inch) for even cooking.

3. Can I make this ahead of time?
Yes! Assemble the casserole, cover, and refrigerate up to 24 hours. Add 10-15 minutes to baking time if cooking from cold.

4. What if I don’t have cream of mushroom soup?
Use cream of chicken, cream of celery, or make a white sauce with butter, flour, and milk.

5. Can I freeze this casserole?
Yes, freeze assembled (unbaked) for up to 3 months. Thaw overnight and bake as directed, adding extra time if needed.

6. How do I know when it’s done?
Potatoes should be fork-tender, cheese melted and golden, and internal temperature should reach 165°F.

7. Can I use ground turkey instead of beef?
Absolutely! Ground turkey, chicken, or even ground pork work well as substitutes.

8. What cheese works best besides cheddar?
Try Monterey Jack, Colby, Swiss, or a Mexican cheese blend for different flavors.

9. Can I add vegetables?
Yes! Frozen corn, peas, diced bell peppers, or mushrooms make great additions.

10. Why are my potatoes not cooking through?
Slice them thinner, ensure even layering, or pre-cook for 5 minutes in boiling water.

11. Can I make this in a smaller dish?
Use an 8×8 dish and reduce ingredients by half, or adjust baking time for different sized dishes.

12. How do I prevent the top from burning?
Cover with foil if browning too quickly, and bake at a lower temperature (350°F) for longer.

13. Can I use fresh mushrooms?
Yes! Sauté 1 cup sliced mushrooms with the beef and onion for extra flavor.

14. What sides go well with this?
Green salad, steamed broccoli, green beans, or crusty bread complement this hearty dish.

15. Can I make this dairy-free?
Use dairy-free cheese and substitute coconut milk or broth for regular milk.

16. How long do leftovers keep?
Store covered in refrigerator for up to 4 days. Reheat in oven at 350°F until heated through.

17. Can I use a slow cooker?
Yes! Layer ingredients in slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

18. What if my casserole is too watery?
Let it rest 10-15 minutes after baking to allow liquids to absorb, or add a tablespoon of cornstarch to the soup mixture.

19. Can I add herbs and spices?
Absolutely! Try thyme, rosemary, paprika, or Italian seasoning for extra flavor.

20. How many people does this serve?
This recipe serves 6-8 people as a main dish, or 10-12 as a side dish.

20 Helpful Tips to Make It Even More Delightful

1. Use a mandoline slicer for perfectly uniform potato slices
2. Soak sliced potatoes in cold water for 30 minutes to remove excess starch
3. Add cream cheese (4 oz) to the soup mixture for extra richness
4. Season each layer separately for more complex flavor
5. Use a mix of cheeses – cheddar and mozzarella work beautifully together
6. Add diced bacon to the beef mixture for smoky flavor
7. Include frozen corn for sweetness and color contrast
8. Use beef broth instead of milk for deeper flavor
9. Add sour cream (1/2 cup) to make it extra creamy
10. Sprinkle breadcrumbs on top for added crunch
11. Use fresh herbs like thyme or rosemary in the beef mixture
12. Add diced bell peppers for color and nutrition
13. Include mushrooms sautéed with the beef for earthy flavor
14. Use garlic salt instead of regular salt for more flavor
15. Add a layer of frozen hash browns for extra heartiness
16. Include diced jalapeños for a spicy kick
17. Use smoked paprika for deeper, more complex flavor
18. Add caramelized onions instead of raw for sweetness
19. Top with French fried onions for restaurant-style finish
20. Let rest 10 minutes before serving for easier cutting and serving

40 Secrets to Achieving the Perfect Cheesy Beef and Potato Casserole

Potato Preparation Secrets (1-10)

1. Choose the right potatoes – Russets have the perfect starch content for casseroles
2. Slice uniformly using a mandoline or sharp knife for even cooking
3. Keep slices thin – about 1/8 inch thick for proper cooking through
4. Soak in cold water to remove excess starch and prevent browning
5. Pat potatoes dry before layering to prevent excess moisture
6. Don’t skip the soaking – it prevents gummy texture
7. Use a sharp knife to prevent tearing the potato slices
8. Work quickly after slicing to prevent browning
9. Layer evenly ensuring no thick spots that won’t cook through
10. Overlap slightly but don’t pile too thick in any area

Beef Preparation Secrets (11-20)

11. Use 80/20 ground beef for best flavor and moisture balance
12. Don’t overcook the beef – it continues cooking in the oven
13. Drain fat thoroughly to prevent greasy casserole
14. Season while cooking for better flavor penetration
15. Break up meat well for even distribution throughout casserole
16. Cook onions until translucent for sweetest flavor
17. Let beef cool slightly before layering to prevent melting cheese prematurely
18. Use medium-high heat for proper browning and flavor development
19. Don’t crowd the pan – cook in batches if necessary
20. Taste and adjust seasoning before layering

Sauce and Assembly Secrets (21-30)

21. Whisk soup and milk thoroughly to eliminate lumps
22. Use room temperature ingredients for smoother mixing
23. Add seasonings to sauce not just the meat
24. Make sauce slightly thin – it thickens during baking
25. Distribute sauce evenly using a spoon or ladle
26. Don’t overfill layers – leave room for bubbling
27. Press layers gently to eliminate air pockets
28. Save best cheese for the top layer for appearance
29. Cover edges with foil if browning too quickly
30. Let assembled casserole rest 15 minutes before baking for better melding

Baking Secrets (31-40)

31. Preheat oven completely before baking for consistent results
32. Use center rack for even heat distribution
33. Cover tightly with foil for first part of baking
34. Check doneness with fork – potatoes should pierce easily
35. Remove foil gradually to control browning
36. Rotate pan halfway through baking for even cooking
37. Let internal temperature reach 165°F for food safety
38. Don’t overbake – cheese can become tough and rubbery
39. Rest before serving – allows liquids to settle and makes cutting easier
40. Tent with foil if not serving immediately to keep warm

These secrets will help you create the most delicious, perfectly layered cheesy beef and potato casserole with tender potatoes, flavorful beef, and golden melted cheese that will become a family favorite!