Ground Beef and Potato Bake

This Ground Beef and Potato Bake is so hearty and comforting! You can make this family favorite so quickly and there’s no need for fancy ingredients!

COMFORT FOOD MADE EASY WITH EVERYDAY INGREDIENTS

Ground Beef and Potato Bake is the perfect way to make a deliciously satisfying meal with minimal effort! This recipe is wonderfully simple, requiring basic pantry ingredients and little prep time, while your oven does most of the work. You don’t need to wait for the weekend to enjoy this classic comfort food!

This hamburger potato casserole is a recipe that my grandmother used to keep me and my finicky cousins well-fed during family gatherings. What I love most about this dish is how kid-friendly it is, while still being something adults genuinely enjoy too. My grandmother knew exactly what she was doing – creating a meal that would please everyone at the table without spending hours in the kitchen!

I still make this casserole regularly for my own family, and it’s become one of our most requested dinners. There’s something about the combination of creamy sauce, seasoned ground beef, and tender potatoes that just hits the spot every time.

FREQUENTLY ASKED QUESTIONS:

Can I prep this casserole ahead of time? Absolutely! You can assemble the entire casserole up to 24 hours in advance, cover it tightly with plastic wrap, and refrigerate until you’re ready to bake. You might need to add about 10-15 minutes to the baking time if it goes into the oven cold. This makes it perfect for busy weeknights!

Can I use a different cream soup? Yes! While cream of mushroom soup creates a classic flavor, cream of celery or cream of chicken soup work wonderfully too. Use whatever you have on hand or whatever suits your family’s taste preferences.

My family doesn’t like onions. Can I leave them out? Definitely. If you’re cooking for picky eaters who detect even the smallest piece of onion, you can either omit them entirely or substitute with 1 teaspoon of onion powder for the flavor without the texture.

Can I add other vegetables to this casserole? This recipe is incredibly versatile! Try adding 1 cup of frozen peas, some sliced carrots, or diced bell peppers. Just make sure any fresh vegetables you add are cut small enough to cook through in the same time as the potatoes.

Why does my casserole sometimes get watery? This can happen if your potatoes have a high moisture content. To prevent this, try patting your sliced potatoes dry with paper towels before adding them to the casserole. Also, make sure to let the casserole rest for about 10 minutes after baking to allow the sauce to thicken.

INGREDIENTS NEEDED:

ground beef – provides hearty protein and savory flavor. I recommend using lean ground beef (85/15 or 90/10) to reduce excess grease, but any ground beef will work wonderfully.
cream of mushroom soup – creates that creamy, rich sauce that brings everything together. This condensed soup is a fantastic shortcut ingredient that saves tons of time while delivering great flavor.
milk – thins the condensed soup to the perfect consistency. Whole milk creates the richest result, but any milk you have on hand will work just fine.
onion – adds essential flavor and aroma. Chopping the onion finely helps it cook through completely and makes it less detectable for picky eaters.
potatoes – the star ingredient that makes this dish so filling and satisfying. Russet potatoes work best as they hold their shape while still becoming tender, but Yukon Gold potatoes are a great option too.
salt and pepper – simple seasonings that enhance all the other flavors. Don’t skimp on these basics!
cheddar cheese – forms that irresistible melty, golden top layer that everyone fights over. Sharp cheddar brings the most flavor, but mild cheddar is great for those who prefer a more subtle cheese taste.

HOW TO MAKE GROUND BEEF AND POTATO BAKE

Start by preheating your oven to a moderate 350°F. This temperature allows the casserole to cook through evenly without burning the top.

In a large skillet over medium-high heat, brown your ground beef, breaking it into crumbles as it cooks. This usually takes about 5-7 minutes until there’s no pink remaining. Make sure to drain off any excess grease – this prevents your casserole from becoming too oily.

While the beef is cooking, peel and thinly slice your potatoes. Try to keep the slices uniform in thickness (about 1/8 inch is perfect) so they’ll cook evenly. If you have a mandoline slicer, this is the perfect time to use it!

In a medium bowl, combine the condensed cream of mushroom soup, milk, chopped onion, salt, and pepper. Whisk everything together until well blended. This creamy mixture will become the delicious sauce that brings the whole dish together.

Now for the fun part – assembly! Grab a 2-quart baking dish and start creating alternating layers of sliced potatoes, soup mixture, and browned ground beef. I usually start and end with a layer of potatoes, but there’s no strict rule here.

Cover the baking dish with aluminum foil (this helps the potatoes steam and cook through), and bake for about an hour. At this point, check if the potatoes are tender by inserting a fork – it should slide in easily. If they’re not quite done, continue baking for another 15-30 minutes.

Once the potatoes are tender, remove the foil, sprinkle the top generously with shredded cheddar cheese, and return to the oven uncovered for about 5-10 minutes, just until the cheese is melty and starting to bubble.

Let the casserole rest for about 10 minutes before serving. This resting time allows the sauce to thicken slightly and makes serving neater.

Serve hot, and watch how quickly this simple, homestyle dish disappears from plates!