Cheesy Beef and Potato Casserole

Cheesy Beef and Potato Casserole. Just the name itself conjures up images of cozy evenings, hearty family dinners, and that undeniable comfort food feeling. In my house, this casserole has become a weeknight staple, and for good reason. It’s the kind of dish that disappears quickly, with everyone reaching for seconds – even my notoriously picky eaters! The combination of savory ground beef, tender potatoes, and that blanket of gooey, melted cheese is simply irresistible. It’s a recipe that’s forgiving enough for a beginner cook, yet satisfying enough for even the most discerning palate. If you’re looking for a dish that’s guaranteed to please, look no further. This Cheesy Beef and Potato Casserole is about to become your new family favorite too.

Ingredients

• Ground Beef (1.5 pounds): The heart of our casserole, providing rich, savory flavor and a hearty protein base. Opt for lean ground beef to minimize excess grease, or drain after browning.
• Potatoes (2 pounds, Yukon Gold or Russet): These starchy wonders become incredibly tender and creamy as they bake, creating the perfect textural contrast to the beef. Yukon Golds offer a naturally buttery flavor, while Russets provide a classic, fluffy potato texture.
• Onion (1 large, chopped): A foundational aromatic, adding depth and sweetness to the beef mixture. Yellow or white onions work best.
• Garlic (2 cloves, minced): Another essential aromatic, garlic elevates the savory notes of the beef and complements the cheese beautifully. Freshly minced garlic is recommended for the best flavor.
• Cream of Mushroom Soup (1 can, 10.5 ounces): This creamy soup acts as a binder and flavor enhancer, adding moisture and a classic casserole taste. You can substitute with cream of celery or chicken soup for variations.
• Milk (1/2 cup): Used to thin out the cream of mushroom soup and add extra creaminess to the casserole. Whole milk will provide the richest flavor, but 2% or even skim milk can be used.
• Shredded Cheddar Cheese (2 cups): The star of the “cheesy” show! Cheddar cheese melts beautifully and offers a sharp, tangy flavor that complements the beef and potatoes. Sharp or mild cheddar can be used depending on your preference.
• Shredded Mozzarella Cheese (1 cup): Adding mozzarella provides that signature stretchy, gooey cheese pull that everyone loves. It’s milder in flavor than cheddar, creating a balanced cheese blend.
• Dried Italian Seasoning (1 tablespoon): A blend of herbs that adds a savory, aromatic complexity to the casserole. You can also use a mix of dried oregano, basil, and thyme.
• Salt (1 teaspoon, or to taste): Enhances all the flavors in the casserole. Adjust to your preference, especially if using salted butter or broth.
• Black Pepper (1/2 teaspoon, or to taste): Adds a touch of spice and depth. Freshly ground black pepper is always preferred for its brighter flavor.
• Olive Oil (2 tablespoons): Used for sautéing the beef, onion, and garlic. You can substitute with other cooking oils like vegetable or canola oil.
• Optional Garnishes (Fresh parsley, chopped chives): Fresh herbs add a pop of color and freshness to the finished casserole.

Instructions

Making this Cheesy Beef and Potato Casserole is surprisingly straightforward, even for those who are less experienced in the kitchen. The process is broken down into simple steps, ensuring a delicious and satisfying result every time. Let’s walk through each stage, providing detailed instructions and helpful tips to guide you through the recipe from start to finish.

Step 1: Prepare the Potatoes

The foundation of any great potato casserole lies in perfectly prepared potatoes. For this recipe, we want tender, evenly cooked potatoes that will meld seamlessly with the other ingredients.

1. Wash and Peel the Potatoes: Begin by thoroughly washing your potatoes under cold running water to remove any dirt or debris. While peeling is optional, it’s generally preferred for a smoother casserole texture. If you choose to peel, use a vegetable peeler to remove the skin. For a more rustic casserole, you can leave the skins on for added fiber and nutrients – just ensure they are scrubbed clean. Leaving the skins on will also slightly alter the texture, making it a bit firmer.
2. Slice the Potatoes: Even slicing is crucial for even cooking. Aim for slices that are about ¼ inch thick. You can use a sharp knife or a mandoline slicer for more uniform results. Slicing them too thin might cause them to become mushy during baking, while slices that are too thick may not cook through completely. Consistency is key here!
3. Boil the Potatoes (Parboiling): Parboiling the potatoes before baking is a critical step. This pre-cooking process ensures that the potatoes are tender and cooked through by the time the casserole is done. Place the sliced potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water – this seasons the potatoes from the inside out and enhances their flavor. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 8-10 minutes, or until the potatoes are just fork-tender. You should be able to pierce them easily with a fork, but they shouldn’t be falling apart. Over-boiling will lead to mushy potatoes in the casserole.
4. Drain and Set Aside: Once parboiled, immediately drain the potatoes in a colander. Rinsing them briefly with cold water can help stop the cooking process and prevent them from becoming overcooked. Set the drained potatoes aside while you prepare the beef mixture.

Step 2: Prepare the Beef Mixture

The savory beef mixture is what brings depth and richness to this casserole. Properly browning the beef and building layers of flavor are essential for a truly delicious result.

1. Brown the Ground Beef: Place a large skillet or Dutch oven over medium-high heat. Add the olive oil and let it heat up for a moment. Add the ground beef to the hot skillet. Break it up with a spoon or spatula as it cooks. Browning the beef is crucial for developing flavor. Don’t overcrowd the pan, as this will steam the beef instead of browning it. If necessary, brown the beef in batches. Cook the beef until it is no longer pink and nicely browned. This typically takes about 5-7 minutes.
2. Drain Excess Grease (Optional but Recommended): If you used ground beef that is not very lean, you may have some excess grease in the skillet. Draining this grease is recommended to prevent the casserole from becoming greasy. Carefully tilt the skillet and spoon off the excess grease, or drain the beef in a colander. Lean ground beef will produce less grease, but it’s still a good idea to check and drain if needed.
3. Sauté Onion and Garlic: Once the beef is browned and drained, add the chopped onion to the skillet. Cook the onion over medium heat until it becomes softened and translucent, about 3-5 minutes. Stir occasionally to prevent burning. Adding the onion at this stage allows it to soften and release its sweetness before the garlic is added.
4. Add Garlic and Spices: Add the minced garlic and dried Italian seasoning to the skillet with the onions. Cook for another minute, or until the garlic becomes fragrant. Be careful not to burn the garlic, as it can become bitter. Cooking the garlic briefly with the onions and spices releases its aroma and infuses the beef mixture with flavor. The Italian seasoning adds a classic savory note that complements the other ingredients.
5. Stir in Cream of Mushroom Soup and Milk: Pour in the can of cream of mushroom soup and the milk into the skillet with the beef and onion mixture. Stir everything together until well combined. The cream of mushroom soup acts as a creamy sauce and binder for the casserole, while the milk thins it out slightly and adds extra moisture.
6. Season with Salt and Pepper: Season the beef mixture with salt and black pepper to taste. Remember that the cheese will also add saltiness, so start with a teaspoon of salt and ½ teaspoon of pepper, and adjust to your preference. Taste the mixture and add more seasoning as needed.

Step 3: Assemble the Casserole

Now that all the components are prepared, it’s time to assemble the casserole. Layering the ingredients correctly ensures that every bite is perfectly balanced and flavorful.

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray or a little bit of olive oil. This will prevent the casserole from sticking to the dish and make serving easier.
2. Layer Potatoes in the Baking Dish: Arrange half of the parboiled potato slices in a single layer at the bottom of the greased baking dish. Overlapping the slices slightly is fine, but try to create an even layer. This potato layer forms the base of the casserole.
3. Top with Beef Mixture: Pour the prepared beef mixture evenly over the layer of potatoes in the baking dish. Spread it out to ensure it covers the potatoes completely. The savory beef mixture will seep down between the potato slices during baking, infusing them with flavor.
4. Layer Remaining Potatoes: Arrange the remaining potato slices in a layer over the beef mixture. Again, try to create an even layer, slightly overlapping the slices if necessary. This second potato layer will be topped with cheese and become beautifully golden brown during baking.
5. Sprinkle with Cheese: Generously sprinkle the shredded cheddar cheese evenly over the top layer of potatoes. Then, sprinkle the shredded mozzarella cheese over the cheddar. Using a combination of cheddar and mozzarella provides both flavor and that desirable cheesy melt. You can adjust the ratio of cheeses to your liking.

Step 4: Bake the Casserole

Baking is the final step that brings all the flavors together and creates that warm, comforting casserole we’re aiming for.

1. Cover with Foil (Optional but Recommended): Cover the baking dish tightly with aluminum foil. Covering the casserole with foil during the initial baking period helps to prevent the top from browning too quickly and ensures that the potatoes cook through completely and the casserole stays moist.
2. Bake Covered: Bake the casserole in the preheated oven for 30 minutes, covered with foil.
3. Remove Foil and Bake Uncovered: Carefully remove the foil from the baking dish. Bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the potatoes are tender when pierced with a fork. Baking uncovered for this final period allows the cheese to melt beautifully and develop a golden-brown crust.
4. Rest Before Serving (Optional but Recommended): Let the casserole rest for about 5-10 minutes before serving. This allows the casserole to set slightly, making it easier to slice and serve. It also helps to distribute the juices and flavors throughout the dish.
5. Garnish and Serve: Garnish with fresh parsley or chopped chives, if desired, for a pop of color and freshness. Serve hot and enjoy your delicious Cheesy Beef and Potato Casserole!

Nutrition Facts

(Approximate values per serving, based on 6 servings. Nutritional values can vary based on specific ingredients and portion sizes.)

• Servings: 6
• Calories per serving: Approximately 450-550 kcal
• Fat: 25-35g

Preparation Time

• Prep Time: 30-40 minutes (includes potato prep, beef browning, and assembly)
• Cook Time: 45-50 minutes (baking time)
• Total Time: 1 hour 15 minutes – 1 hour 30 minutes

This Cheesy Beef and Potato Casserole is a relatively quick and easy dish to prepare, especially considering the hearty and satisfying meal it provides. Most of the active time is spent prepping the ingredients, and then the oven does the rest of the work! It’s perfect for a weeknight dinner when you want something delicious without spending hours in the kitchen.

How to Serve

This Cheesy Beef and Potato Casserole is a complete meal on its own, but it also pairs wonderfully with a variety of side dishes to create a balanced and satisfying dinner. Here are some serving suggestions:

• Simple Green Salad: A fresh, crisp green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the casserole. The acidity of the dressing cuts through the creaminess and balances the meal.
• Steamed or Roasted Vegetables: Serve alongside steamed broccoli, green beans, asparagus, or roasted carrots for added nutrients and texture. These vegetables provide a healthy and colorful side dish.
• Garlic Bread or Dinner Rolls: For a truly comforting meal, serve with warm garlic bread or soft dinner rolls to soak up any extra sauce from the casserole.
• Coleslaw or Potato Salad: In warmer weather, a cool and creamy coleslaw or potato salad can be a refreshing side dish option.
• Corn on the Cob: During summer months, grilled or boiled corn on the cob is a fantastic seasonal pairing.
• Fruit Salad: A light and refreshing fruit salad after the meal can cleanse the palate and provide a sweet ending to a savory dinner.
• As a Potluck Dish: This casserole is perfect for potlucks, gatherings, or bringing to a friend in need. It travels well and is always a crowd-pleaser.
• Leftovers for Lunch: Cheesy Beef and Potato Casserole is just as delicious (if not more so!) the next day. Leftovers make a fantastic and convenient lunch.

Additional Tips

To ensure your Cheesy Beef and Potato Casserole is a resounding success every time, here are some additional tips and tricks:

• Use the Right Potatoes: Yukon Gold or Russet potatoes are recommended for their texture and ability to hold up during baking. Avoid waxy potatoes like red potatoes, which may not become as tender.
• Don’t Skip Parboiling: Parboiling the potatoes is crucial for ensuring they are fully cooked and tender in the casserole. Undercooked potatoes will be hard and unpleasant in the finished dish.
• Brown the Beef Properly: Browning the ground beef develops rich, savory flavors that are essential to the casserole. Don’t rush this step, and ensure the beef is browned and not just steamed.
• Customize Your Cheese Blend: Feel free to experiment with different cheese combinations. Monterey Jack, Colby, or even a smoky Gouda can add unique flavors. For a spicier kick, try adding some pepper jack cheese.
• Add Vegetables: Incorporate extra vegetables into the casserole for added nutrients and flavor. Sautéed mushrooms, bell peppers, or peas can be added to the beef mixture.
• Make it Ahead: You can assemble the casserole ahead of time and store it, covered, in the refrigerator for up to 24 hours before baking. This is a great time-saving tip for busy weeknights or when entertaining. You may need to add a few extra minutes to the baking time if baking from cold.
• Freeze for Later: Baked Cheesy Beef and Potato Casserole freezes well. Allow it to cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating in the oven at 350°F (175°C) until heated through.
• Spice it Up: For a spicier casserole, add a pinch of red pepper flakes to the beef mixture, or use a can of diced tomatoes with green chilies in addition to the cream of mushroom soup. You could also add a dash of hot sauce to the beef mixture for extra heat.

FAQ

Q1: Can I use sweet potatoes instead of regular potatoes?
A: While Russet or Yukon Gold potatoes are traditional, you can use sweet potatoes for a slightly sweeter and different flavor profile. Keep in mind that sweet potatoes cook a bit faster, so you might need to adjust the parboiling and baking times slightly. The overall texture and taste will be different, but it can be a delicious variation.

Q2: I don’t have cream of mushroom soup. What can I substitute?
A: You can substitute cream of mushroom soup with cream of celery soup, cream of chicken soup, or even cream of cheddar cheese soup. For a homemade option, you can make a simple white sauce (béchamel) and add sautéed mushrooms or mushroom broth for flavor. Alternatively, a can of condensed cheddar cheese soup thinned with milk can also work in a pinch.

Q3: Can I make this casserole vegetarian?
A: To make this casserole vegetarian, you can substitute the ground beef with plant-based ground beef crumbles or lentils. Sauté the crumbles or lentils with the onions, garlic, and spices as you would the beef. You can also add extra vegetables like mushrooms, bell peppers, or zucchini to make it even heartier. Ensure your cream of mushroom soup is also vegetarian or vegan if needed.

Q4: My casserole is too dry. How can I fix it?
A: If your casserole is dry, it could be due to a few reasons. Make sure you are using enough milk when mixing the cream of mushroom soup into the beef mixture. You can also add a little extra milk or even beef broth to the casserole before baking. Covering the casserole with foil during the first part of baking also helps to retain moisture. If it’s still dry after baking, you can drizzle a little melted butter or olive oil over the top before serving.

Q5: Can I add a topping other than cheese?
A: Absolutely! While cheese is classic, you can experiment with other toppings. Breadcrumbs mixed with melted butter and herbs create a crunchy topping. Crushed potato chips or French fried onions can also add a fun textural element. For a healthier topping, consider toasted breadcrumbs made from whole wheat bread or a sprinkle of chopped nuts.

Q6: How do I reheat leftovers?
A: Leftover Cheesy Beef and Potato Casserole reheats beautifully. You can reheat it in the oven at 350°F (175°C) until heated through, usually about 15-20 minutes. You can also reheat individual portions in the microwave for a quicker option. For oven reheating, you might want to add a splash of milk or broth to keep it moist.

Q7: Can I use pre-shredded cheese, or is it better to shred my own?
A: Pre-shredded cheese is convenient and perfectly fine to use in this casserole. However, cheese that is shredded fresh from a block often melts a bit smoother and has a slightly better flavor because it doesn’t contain cellulose or other anti-caking agents. If you have the time, shredding your own cheese from a block is a slight upgrade, but pre-shredded cheese will work perfectly well.

Q8: What is the best way to prevent the potatoes from sticking to the baking dish?
A: Greasing your baking dish thoroughly is key to preventing sticking. Use cooking spray, butter, or olive oil to grease the bottom and sides of the dish before adding the potatoes. You can also line the baking dish with parchment paper, leaving an overhang to easily lift the casserole out after baking. Make sure to grease the parchment paper as well for extra insurance against sticking.