If you have been searching for the ultimate comfort food that combines hearty flavors with a gooey, cheesy finish, this Cheesy Beef and Potato Casserole Recipe is exactly what you need to try. Imagine tender potatoes layered with seasoned ground beef, mixed vegetables, and a creamy sauce, all topped with melted cheddar cheese that binds everything together in one irresistible dish. It’s incredibly satisfying, easy to make, and perfect for feeding a crowd or enjoying as a cozy family dinner. Once you make this casserole, it’ll quickly become your go-to recipe whenever you want something warm, tasty, and filling.
Ingredients You’ll Need
The magic of this casserole really comes down to a handful of simple, wholesome ingredients. Each component plays a crucial role in bringing out rich flavors, diverse textures, and a vibrant color contrast that makes every bite delightful.
- Russet potatoes: Peeled and diced, these are the hearty base that absorb all the delicious sauce and stay satisfyingly tender.
- Lean ground beef: Adds rich, meaty flavor while keeping the dish balanced and not overly greasy.
- Onion: Chopped finely, it imparts a sweet, savory undertone as it cooks with the beef.
- Garlic: Minced to infuse the casserole with a subtle aromatic warmth.
- Frozen mixed vegetables: Convenient and colorful, they add nutrition and a touch of freshness.
- Salt & pepper: Essential seasonings that bring all the flavors into harmony.
- Condensed cream of mushroom soup: Creates a luscious, creamy sauce that coats every ingredient perfectly.
- Milk (2% recommended): Lightens the cream soup for better texture without losing richness.
- Sour cream: Adds tanginess and creaminess for an extra smooth sauce.
- Worcestershire sauce: Boosts the savory depth with a hint of umami complexity.
- Italian seasoning: A fragrant blend of herbs to elevate the dish’s flavor profile.
- Shredded cheddar cheese: Divided for layering, it melts into a golden, gooey topping that’s downright addictive.
How to Make Cheesy Beef and Potato Casserole Recipe
Step 1: Preheat the oven and prepare the potatoes
Set your oven to 400°F and position the rack in the middle. This ensures even heat distribution for perfect baking. While the oven warms up, peel and dice your russet potatoes into bite-sized pieces, then spread them evenly in a greased 9×13 casserole dish. These potatoes form the hearty bottom layer that soaks up all the flavors.
Step 2: Cook the beef and onions
In a skillet over medium heat, add the ground beef and chopped onion. Use a spoon to break the beef apart and cook until it’s browned and the onions become soft, approximately 8-10 minutes. Don’t forget to drain any excess fat to keep things from getting greasy, but keep enough to carry the flavors forward.
Step 3: Add garlic and vegetables
Stir in the minced garlic and frozen mixed vegetables. Cook for an additional 2-3 minutes while stirring frequently to combine the flavors well. Season with salt and pepper, then transfer this savory mixture on top of the potatoes in your casserole dish—your layers are starting to come together beautifully.
Step 4: Prepare the creamy sauce
In a medium bowl, whisk together the condensed cream of mushroom soup, milk, sour cream, Worcestershire sauce, Italian seasoning, and half the shredded cheddar cheese. This sauce will bring luscious creaminess and a subtle tang that perfectly complements the beef and potatoes.
Step 5: Combine and bake
Pour the sauce evenly over the beef and potato layers and gently stir to create an even distribution in the casserole dish. Cover tightly with aluminum foil and bake for 45 minutes in your preheated oven. This allows the potatoes to soften and the flavors to meld together beautifully.
Step 6: Add the cheesy topping
Remove the foil carefully and sprinkle the remaining cheddar cheese evenly on top. Return the casserole to the oven, uncovered, for another 10-15 minutes until the cheese becomes perfectly melted and bubbly. The potatoes should be tender when you test with a fork.
Step 7: Rest before serving
Once out of the oven, let the casserole sit for 5-10 minutes. This resting period helps it set, making it easier to serve and allowing all the flavors to concentrate just right. Add additional salt and pepper if needed before digging in.
How to Serve Cheesy Beef and Potato Casserole Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a lovely pop of color and freshness that balances the richness of the casserole. For an extra zing, a dollop of sour cream or a few dashes of hot sauce can elevate the dish even more. These small touches make it feel special and personalized at the table.
Side Dishes
This casserole is quite hearty on its own, but pairing it with a crisp green salad or steamed green beans lightly tossed with lemon juice adds a refreshing counterpoint. Alternatively, garlic bread or warm dinner rolls work wonders to soak up any leftover saucy goodness.
Creative Ways to Present
Serve individual portions in small ramekins for an elegant dinner party presentation, or layer it in a clear glass casserole dish to show off the beautiful layers of potatoes, beef, and cheese. You can also add a crunchy breadcrumb topping mixed with grated Parmesan for a delightful textural contrast on the last bake.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container and refrigerate for up to 3 days. The flavors will continue to meld, making it just as delicious when reheated. This casserole reheats well and often tastes even better the next day.
Freezing
You can freeze the Cheesy Beef and Potato Casserole Recipe either before or after baking. Wrap it tightly with plastic wrap and aluminum foil or store in a freezer-safe container for up to 2 months. To thaw, move it to the refrigerator overnight before reheating for best results.
Reheating
For the best taste and texture, reheat leftovers in a preheated oven at 350°F, covered, for about 20-25 minutes until warmed through. If in a hurry, the microwave works too, but baking helps revitalize that wonderfully melted cheese topping and crisp edges.
FAQs
Can I use other types of cheese in this casserole?
Absolutely! While cheddar gives that classic sharp, melty quality, you can experiment with mozzarella for stretchiness, Monterey Jack for mild creaminess, or even a blend of cheeses to suit your preference.
Is it possible to make this vegetarian?
Yes, simply swap the ground beef for plant-based crumbles or cook extra vegetables like mushrooms, zucchini, and bell peppers for a delightful meat-free version of this casserole.
How can I make this recipe gluten-free?
Check the label on your condensed cream of mushroom soup as some varieties contain gluten. You can substitute with a gluten-free cream soup or make your own mushroom sauce using gluten-free flour or cornstarch.
Can I prepare this casserole ahead of time?
Definitely! Assemble the entire casserole a day before and keep it covered in the fridge. When ready, simply bake it as directed, adding a few extra minutes if baking from cold.
What can I substitute for sour cream?
If you don’t have sour cream, Greek yogurt is a great alternative that adds creaminess and a slight tang, keeping the flavor profile intact without watering down the sauce.
Final Thoughts
Once you’ve savored this Cheesy Beef and Potato Casserole Recipe, you’ll understand why it’s a favorite for so many home cooks. It’s comforting without being fussy, packed with flavors that warm your soul, and an incredibly satisfying way to bring family and friends together at the table. I encourage you to give it a try—you might just find your new signature dish!
Print
Cheesy Beef and Potato Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
A comforting Cheesy Beef and Potato Casserole combining tender potatoes, seasoned ground beef, mixed vegetables, and a creamy mushroom sauce, baked to perfection with melted cheddar cheese on top. This hearty dish is perfect for family dinners and serves 8.
Ingredients
Vegetables and Meat
- 2 pounds russet potatoes (peeled & diced)
- 1 pound lean ground beef
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 1 cup frozen mixed vegetables
Sauce and Seasonings
- Salt & pepper (to taste)
- 1 (10 ounce) can condensed cream of mushroom soup
- 1 cup milk (2% recommended)
- 1/2 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
Cheese
- 2 cups shredded cheddar cheese (divided)
Instructions
- Preheat Oven: Preheat your oven to 400°F and position the oven rack in the middle.
- Prepare Potatoes: Place the peeled and diced russet potatoes into a greased 9×13-inch casserole dish, spreading them evenly.
- Cook Beef and Onions: In a skillet over medium heat, cook the ground beef and chopped onions, breaking up the meat with a spoon, until browned, about 8-10 minutes. Drain any excess fat.
- Add Garlic and Vegetables: Stir in the minced garlic and frozen mixed vegetables into the skillet and cook for an additional 2-3 minutes, seasoning with salt and pepper to taste. Then transfer this mixture evenly over the potatoes in the casserole dish.
- Make Sauce: In a medium bowl, combine the condensed cream of mushroom soup, milk, sour cream, Worcestershire sauce, Italian seasoning, and half of the shredded cheddar cheese. Mix well.
- Assemble Casserole: Pour the sauce mixture over the beef and potato layers in the casserole dish. Stir gently and spread into an even layer.
- Bake Covered: Cover the casserole tightly with aluminum foil and bake in the preheated oven for 45 minutes.
- Add Cheese Topping and Finish Baking: Remove the foil, sprinkle the remaining cheddar cheese evenly on top, and bake uncovered for another 10-15 minutes, or until the cheese is melted and bubbly and the potatoes are tender.
- Rest and Serve: Let the casserole sit for 5-10 minutes before serving. Adjust seasoning with additional salt and pepper if desired.
Notes
- For a richer flavor, you can substitute whole milk for 2% milk.
- Use low-fat sour cream to reduce fat content.
- Feel free to add other frozen vegetables like peas or corn for variety.
- To make ahead, assemble the casserole and refrigerate before baking; increase baking time slightly if baking from cold.
- Letting the casserole rest after baking helps the sauce thicken and makes serving easier.
