Cheesy Ground Beef and Potato Casserole is one of those dinners that quietly does its job. It fills the house with a cozy smell, feeds a hungry table, and doesn’t ask for much fuss in return. This version layers seasoned ground beef, thinly sliced potatoes, onions, and a simple cheddar cheese sauce into a straightforward, satisfying bake.

There’s nothing fancy going on here, just familiar ingredients working together. The potatoes soften in the oven, the ground beef picks up flavor from a few pantry spices, and the cheddar cheese melts into a creamy sauce that ties everything together. It’s the kind of casserole you make when you want something reliable, warm, and easy to share.

Ingredients for this Cheesy Ground Beef and Potato Casserole

Before you start layering, it helps to have everything sliced, measured, and ready to go. Here’s exactly what you’ll need for this Cheesy Ground Beef and Potato Casserole:

1 1/2 pounds ground beef – The base of the casserole. It browns quickly and brings plenty of flavor.
1 teaspoon salt – Seasons the beef and helps bring out the natural flavors.
1/2 teaspoon black pepper – Adds a gentle kick without making the dish spicy.
1 teaspoon garlic powder – Gives the meat a deeper, savory note.
1 teaspoon onion powder – Layers extra onion flavor into the beef.
1 teaspoon paprika – Adds color and a mild, warm flavor.
1 tablespoon olive oil – Helps brown the beef evenly in the skillet.
1 medium yellow onion, thinly sliced – Sits at the bottom of the dish and softens as it bakes, adding sweetness.
2 pounds russet potatoes, thinly sliced – The heart of the casserole. Thin slices cook through and soak up the sauce.
2 tablespoons all-purpose flour – Thickens the cheese sauce so it clings to the beef and potatoes.
2 cups whole milk – Forms the base of the creamy sauce.
2 cups shredded cheddar cheese – Divided between the sauce and the topping for that classic cheesy finish.
2 tablespoons unsalted butter – Melts into the flour to start the cheese sauce.
1/2 teaspoon dried thyme – A small touch of herbal flavor that doesn’t overpower.
1/4 cup chopped fresh parsley (optional, for serving) – For a bit of color and freshness on top.
1 teaspoon vegetable oil, for greasing the baking dish – Keeps the layers from sticking to the pan.

Once these ingredients are laid out, the recipe comes together in a calm, step-by-step way. No rushing, just layering and baking.

Instructions

Here’s how to bring this Cheesy Ground Beef and Potato Casserole from a few simple ingredients to a bubbling dish on the table.

Preheat and prepare the dish. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with the vegetable oil and set it aside. This quick step helps the casserole release easily later.
Brown the ground beef. Warm the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and no longer pink, about 6 to 8 minutes. Let it sizzle and cook off any excess moisture.
Season the beef. Sprinkle the salt, black pepper, garlic powder, onion powder, and paprika over the cooked beef. Stir well so every bit of meat is coated with seasoning. Once everything is combined, remove the skillet from the heat.
Layer the onions. Spread the thinly sliced yellow onion evenly across the bottom of the greased baking dish. This creates a soft, flavorful base as the casserole bakes.
Add the first potato layer. Arrange half of the thinly sliced russet potatoes over the onions. Overlap the slices slightly and try to cover the entire surface so the layer is fairly even.
Spread half the beef. Spoon half of the seasoned ground beef over the potatoes. Use the back of the spoon to gently spread it out so the beef reaches into the corners.
Repeat with more potatoes. Place the remaining sliced potatoes over the beef, again overlapping them a bit. This second layer will soak up a lot of the cheese sauce.
Add the remaining beef. Top the potatoes with the rest of the seasoned ground beef, spreading it evenly. Set the baking dish aside while you move on to the cheese sauce.
Start the cheese sauce. In a medium saucepan over medium heat, melt the unsalted butter. When it’s fully melted, sprinkle in the all-purpose flour. Whisk constantly for about 1 minute, just until it forms a smooth paste and loses its raw flour taste.
Add the milk. Slowly pour in the whole milk while whisking, a little at a time, so no lumps form. Keep whisking and cooking until the sauce thickens slightly and starts to gently bubble, about 3 to 5 minutes.
Season and add cheese. Stir in the dried thyme, then add 1 1/2 cups of the shredded cheddar cheese. Whisk until the cheese has completely melted and the sauce is smooth and creamy.
Pour the sauce over the casserole. Carefully pour the warm cheese sauce evenly over the layered beef and potatoes in the baking dish. Try to cover as much of the surface as you can, letting the sauce seep down between the layers.
Cover and bake. Cover the baking dish tightly with aluminum foil. Slide it into the preheated oven and bake for 35 minutes. During this time, the potatoes start to soften and the flavors begin to blend.
Add the final cheese topping. Remove the foil, then sprinkle the remaining 1/2 cup shredded cheddar cheese over the top of the casserole. Return the dish to the oven, uncovered.
Finish baking. Bake for another 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden and bubbling.
Let it rest. Take the casserole out of the oven and let it sit for about 10 minutes. This short rest helps the layers settle and makes it easier to slice.
Garnish and serve. Sprinkle the chopped fresh parsley over the top, if you’re using it. Slice into squares and serve the Cheesy Ground Beef and Potato Casserole warm.

It’s the kind of dish that works on a weeknight but also feels right in the middle of a relaxed Sunday dinner, with everyone helping themselves straight from the pan.

Cook and Prep Times

Prep time: 20 minutes
Cook time: 55 minutes
Total time: About 1 hour 15 minutes
Servings: Approximately 6 portions

Nutritional information

The values below are an estimate for one serving of this Cheesy Ground Beef and Potato Casserole, assuming six servings in total:

Calories: 520 kcal
Carbohydrates: 32g
Protein: 29g
Fat: 30g
Saturated fat: 15g
Sodium: 780mg
Fiber: 3g
Sugar: 6g

It’s a hearty, filling meal on its own, and you can always balance it out with a simple side salad or some steamed vegetables if you like a bit of lightness on the plate.

Frequently asked questions

Can I prepare this Cheesy Ground Beef and Potato Casserole ahead of time?

Yes, you can. Assemble the casserole up to the point where you pour the cheese sauce over the layers and everything is in the baking dish. Let it cool slightly, then cover it tightly and refrigerate for a few hours or overnight. When you’re ready to bake, take it out of the fridge while the oven preheats, then follow the same baking times, adding a few extra minutes if needed until the potatoes are tender and the top is bubbling.

Do the potatoes need to be pre-cooked?

No, the potatoes do not need to be pre-cooked for this Cheesy Ground Beef and Potato Casserole. As long as they are thinly sliced, they will cook through in the oven during the covered and uncovered baking time. If you prefer them very soft, you can slice them a bit thinner or bake toward the longer end of the suggested time.

Can I freeze leftovers of this casserole?

Leftovers of this Cheesy Ground Beef and Potato Casserole freeze fairly well. Let the casserole cool completely, then transfer portions to airtight containers. Freeze for up to a couple of months. Reheat gently in the oven or microwave until hot in the center. The potatoes may soften a bit more after freezing, but the flavors hold up nicely and make for an easy future meal.

Read through the steps once or twice, take a breath, and then just move through them at your own pace. Before you know it, you’ll have a warm pan of Cheesy Ground Beef and Potato Casserole ready to bring to the table.