This easy Meat and Potato Casserole is pure comfort food at its finest. Seasoned ground beef, tender potatoes, and a rich, creamy sauce all baked together under a blanket of melted cheese — this is the kind of hearty, wholesome dinner that the whole family will be asking for again and again!
A Hearty, Family-Friendly Casserole
This is one of those recipes that just hits different on a cold weeknight. I literally have all the ingredients on hand pretty much all the time, which makes it one of my go-to dinners when I need something budget-friendly and filling without a whole lot of fuss. It uses simple, humble ingredients and boom — dinner is served!
I love that this is the kind of dish you can throw together ahead of time, pop it in the oven, and walk away. And the leftovers? Absolutely fantastic the next day. This one is right up there with my Baked Ziti and Ground Beef Stroganoff on the comfort food list, and that is saying something!
“I made this for my family last Sunday and it was completely gone before I could even get a second serving! The creamy sauce with the cheese on top is absolutely perfect. Will definitely be making this again and again!”
– Sandra
Frequently Asked Questions
What kind of potatoes work best for this casserole?
I really like using Yukon Gold potatoes because they have a naturally buttery flavor and they hold their shape well during baking. Russet potatoes also work great and are usually the most budget-friendly option. Just make sure you slice them thin — about ¼ inch — so they cook all the way through. You can also use red potatoes if that’s what you have on hand.
Can I use a different meat?
Absolutely! Ground beef is my go-to here but ground turkey, ground chicken, or even ground Italian sausage all work really well in this recipe. Want an extra kick? Try mixing half ground beef with half spicy Italian sausage. So good!
Do I have to use cream of mushroom soup?
You can pretty much use any cream soup your family enjoys. Cream of chicken, cream of onion, or cream of mushroom and chicken will all work here. I have a recipe for Homemade Cream of Mushroom Soup if you prefer to go the homemade route!
Can I make this ahead of time?
Yes! You can assemble the whole thing the night before, cover it tightly with foil, and refrigerate it. Just add about 10-15 extra minutes to your baking time since you are starting from a cold state. It’s the perfect make-ahead weeknight dinner.
Can this be frozen?
Yes! This casserole freezes very well. Assemble it but do not bake it, then cover it properly to protect against freezer burn and it will keep for up to 3 months. Let it thaw in the refrigerator overnight before baking per the directions.
How do I store leftover Meat and Potato Casserole?
Allow it to cool fully then put it in a covered container and into the refrigerator where it will keep for up to 3 days. Reheat individual portions in the microwave or cover the whole dish with foil and warm in a 325°F oven until heated through.
Can I use a lower sodium option?
Where applicable, you can certainly substitute with low or no sodium options. I highly recommend using low sodium chicken or beef broth and a low sodium cream soup if your family has any sensitivity to salt. You can always add salt in but you can’t take it out!
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- ground beef — I like to use an 85/15 ground beef here because that little bit of fat gives you really good flavor. If you want to skip draining any grease, go with a leaner 90/10. You can also use ground turkey or ground chicken.
- Yukon Gold or Russet potatoes — sliced thin so they cook all the way through. No need to peel them if you don’t want to — the skin adds a nice texture!
- cream of mushroom soup — this is the base of your creamy sauce. Use your favorite brand or make your own from scratch.
- beef broth — this thins out the sauce just a bit so everything stays nice and moist as it bakes. Use low or no sodium if you prefer.
- sour cream — this adds a wonderful creaminess and a slight tang that really makes the sauce. You can substitute with plain Greek yogurt if you prefer.
- onion — I cook the onion right in with the ground beef. If you aren’t a fan of onion, you can simply leave it out or use a little onion powder instead.
- garlic — freshly minced garlic or jarred garlic both work perfectly here. Use whichever is easiest for you!
- shredded cheddar cheese — shred your own or use store bought pre-shredded cheese. A sharp cheddar gives you the most flavor. A Mexican blend or Colby Jack also work really well here.
- Worcestershire sauce — just a little splash of this goes a long way and really amps up that savory, beefy flavor.
- garlic powder, onion powder, salt and pepper — use any combination of seasoning you prefer. Keep tasting as you go until it is seasoned the way you like!
How to Make Meat and Potato Casserole
Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Peel and slice your potatoes into ¼-inch rounds. Try to keep them as uniform as possible so they all cook at the same rate.
In a large skillet over medium-high heat, brown the ground beef with the diced onion and minced garlic until thoroughly cooked. Drain excess grease from the pan. Season with garlic powder, onion powder, salt, pepper, and Worcestershire sauce. Stir to combine and take off the heat.
In a medium bowl, whisk together the cream of mushroom soup, beef broth, and sour cream until smooth. Season with a little salt and pepper.
Arrange half of the sliced potatoes in an even layer across the bottom of your prepared baking dish. Season them lightly with salt and pepper. Spread half of the ground beef mixture evenly over the potato layer. Pour half of the creamy sauce over the beef. Repeat these layers one more time — potatoes, beef, then sauce. You want that sauce to work its way all the way down to the bottom as everything bakes.
Cover tightly with aluminum foil (I like to spray the inside of the foil with nonstick spray so nothing sticks!) and bake for 50 minutes. Remove the foil, sprinkle the shredded cheddar cheese generously over the top, and bake uncovered for another 15-20 minutes until the cheese is melted and bubbly and the potatoes are fork-tender. Let rest for about 5-10 minutes before serving — this helps everything set up nicely!
Pro Tips for the Best Meat and Potato Casserole
- Slice your potatoes thin and even. This is really important! If your potato slices are too thick, they won’t cook all the way through by the time the rest of the casserole is done. About ¼ inch is the sweet spot. A mandoline slicer makes this super simple if you have one.
- Don’t skip draining the beef. You want to drain the excess grease after browning your ground beef so your casserole doesn’t end up greasy and heavy. A few minutes of draining makes a big difference!
- Taste your sauce before it goes in. Give the creamy sauce a quick taste before you layer it in. This is your chance to add more seasoning if it needs it. Keep tasting and adjusting until it is just right!
- Cover tightly with foil. That foil is doing all the heavy lifting for the first part of baking. It traps in steam and moisture and helps those potato slices cook all the way through. Don’t rush to remove it early.
- Let it rest before serving. I know it’s hard to wait when it smells that good, but giving the casserole 5-10 minutes to rest after it comes out of the oven lets all those layers settle and makes it much easier to serve in nice portions.
What to Serve with Meat and Potato Casserole
Since this casserole is already a meat and potato meal in one dish, I love to pair it with a simple vegetable side to round everything out. Some Maple Glazed Carrots or Italian Green Beans are always a hit. A simple green salad and some Garlic Bread on the side and I am a happy camper! This is honestly one of those complete, wholesome, nourishing meals that really satisfies the whole family.
Meat and Potato Casserole
Ingredients
Method
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Peel and slice potatoes into ¼-inch rounds. Set aside.
- In a large skillet over medium-high heat, brown 1 ½ lbs ground beef with the diced onion and minced garlic until thoroughly cooked through. Drain excess grease from the pan.
- Season the beef mixture with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon black pepper. Stir to combine and remove from heat.
- In a medium bowl, whisk together 1 can cream of mushroom soup, ½ cup beef broth, and ½ cup sour cream until smooth. Season lightly with salt and pepper.
- Arrange half of the sliced potatoes in a single even layer across the bottom of the baking dish. Season lightly with salt and pepper.
- Spread half of the seasoned ground beef mixture evenly over the potato layer. Pour half of the creamy soup mixture over the beef and spread evenly.
- Repeat layers: remaining potatoes (season lightly), remaining beef, then remaining sauce. Spread sauce evenly to cover.
- Cover tightly with aluminum foil (spray the inside of the foil with nonstick spray to prevent sticking) and bake at 375°F for 50 minutes.
- Remove foil and sprinkle 2 cups of shredded cheddar cheese evenly over the top. Return to oven uncovered and bake for an additional 15-20 minutes, until cheese is melted and bubbly and potatoes are fork-tender.
- Remove from oven and let rest for 5-10 minutes before serving. Serve warm with your favorite sides!
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