A rainy spring Saturday found me deep in my parents’ old century-home kitchen, helping my cousin haul boxes of vintage dishes down to a sidewalk sale. As I sliced potatoes in the kitchen, the smell of rain and earth drifting in from the open window, I asked her what she planned to feed the crew afterward. She smiled and said, “Whatever warms us up,” and I knew exactly what that meant.

I remembered coming home from teaching night classes and layering leftover ground beef with creamy potatoes, always topped with cheese and baked until bubbling. That simple, stick-to-your-ribs dish warmed more than just our bellies; it mended restless evenings and familiar restlessness.

With the rain tapping a steady rhythm, I revived that casserole idea using Yukon golds for their buttery texture, added extra cheese for richness, and swapped out cream of mushroom soup for its familiar depth.

As it baked, the kitchen filled with a melty, savory aroma that reminded me of family dinners long past. We all gathered around the table with plates steaming and conversation easy—proof that when you blend humble ingredients with a bit of nostalgia, the result keeps arms and memories wrapped around the table.

Short Description

A hearty, layered casserole featuring Yukon gold potatoes, seasoned ground beef, cream of mushroom sauce, and gooey Colby jack cheese—perfect for cozy family dinners.

Key Ingredients

2½ lb Yukon gold potatoes, washed and thinly sliced
2 lb lean ground beef
1 cup finely diced sweet yellow onion
1 tbsp minced garlic
10.5 oz cream of mushroom soup (Great Value)
1 cup half and half
1 tbsp onion powder
1½ tsp kosher salt
1 tsp freshly cracked black pepper
3 cups shredded Colby jack cheese (divided: ¾ cup, ¾ cup, 1½ cup)

Tools Needed

Sharp knife and cutting board
Large saucepan
9×13–inch baking dish (nonstick sprayed)
Mixing bowl
Whisk or spoon
Aluminum foil

Cooking Instructions

Step 1: Prepare Potatoes & Preheat Oven
Slice potatoes to ⅛‑inch thickness. Keep in water to prevent browning. Preheat oven to 350°F. Lightly spray baking dish.

Step 2: Cook Beef Mixture
In saucepan, cook ground beef, onion, and garlic over medium-high heat until meat is browned, around 6‑8 minutes. Drain excess fat.

Step 3: Combine Sauce
In bowl, whisk together cream of mushroom soup, half and half, onion powder, salt, and pepper until smooth.

Step 4: Layer the Casserole – Round 1
Drain potatoes. In dish, layer ⅓ of the potatoes, ⅓ beef mixture, then ¾ cup cheese and ⅓ of sauce mixture.

Step 5: Layer Again – Round 2
Repeat layer: ⅓ potatoes, ⅓ beef, ¾ cup cheese, and ⅓ soup mixture.

Step 6: Top & Bake
Add final layer: the remaining potatoes, beef, pour remaining sauce over, and top with 1½ cups cheese. Cover tightly with foil. Bake 1 hr 10 min. Remove foil and bake 20 min more until cheese is golden.

Step 7: Rest & Serve
Let the casserole sit 15 minutes before cutting. This helps the layers set.

Why You’ll Love This Recipe

Comfort food classic with cheesy, creamy layers

Feeds a crowd easily with hearty proportions

Make‑ahead friendly—assemble then bake later

Customizable with seasonal veggies or different cheeses

Simple prep without fancy techniques or equipment

Mistakes to Avoid & Solutions

Soggy potatoes? Ensure thin, even slices and drain before layering.

Dry casserole? Don’t skip the half and half—adds crucial moisture.

Spotty cheese melting? Distribute top cheese evenly and wait full bake time.

Under-seasoned layers? Taste sauce before layering—adjust salt/pepper as needed.

Cutting too soon? Let rest 15 minutes to keep slices intact.

Serving and Pairing Suggestions

Serve with a crisp green salad dressed lightly in lemon vinaigrette

Add roasted broccoli or green beans on the side

Offer pickled jalapeños or olives for a tangy contrast

For gatherings, serve buffet style so guests help themselves

Storage and Reheating Tips

Refrigerate: Keep in an airtight container up to 4 days

Freeze: Portion and freeze up to 2 months; thaw overnight

Reheat: 350°F oven for 20 minutes or microwave portions until hot, covered—if reheating in microwave, add a splash of milk to keep moist

FAQs

1. Is it necessary to soak potatoes?
Yes, prevents discoloration and helps them layer smoothly.

2. Can I swap cream of mushroom soup?
Try cream of chicken or celery for a different flavor twist.

3. Can I use red or russet potatoes?
Yes, but texture varies, Yukon golds stay creamy when baked.

4. Can I add vegetables?
Absolutely, thinly sliced zucchini or spinach works well between layers.

5. Is this gluten-free?
Only if you use gluten-free soup or make your own mushroom sauce.

Tips & Tricks

For extra flavor, sauté mushrooms or bell peppers with the beef

Sprinkle paprika on top before baking for added color

Use pre-shredded cheese to save time, or shred your own for better melt

Let it rest fully before slicing so the layers don’t collapse

Recipe Variations

Veggie-Lover’s Version

Add sautéed spinach, diced peppers, or mushrooms to beef layer

Increase cheese layers to 4 cups to balance added veggies

Spicy Twist

Stir 1 tsp cayenne or chipotle powder into the sauce

Top with chopped pickled jalapeños or hot pepper rings

Cheesy Upgrade

Replace half the Colby jack with Gruyère or smoked Gouda

Add ½ cup grated Parmesan to the top layer before baking

Healthy Light Version

Use ground turkey, reduced-fat half and half, and reduce cheese to 2 cups

Substitute one potato layer with cauliflower slices

Final Thoughts

I brought this Ground Beef Potato Casserole to my daughter’s book club one chilly evening. As soon as I walked in with the dish, she whispered, “Mom, it smells exactly like home.” Her friends piled their plates high, shocked when I revealed just humble potatoes and ground beef. The laughter around the table and the empty dish afterward said it all.

It’s the kind of cooking that warms the soul and holds little surprises in each cheesy bite. This casserole isn’t just food, it’s comfort shared, memories layered, and warmth wrapped in every forkful.

Ground Beef Potato Casserole

Print This

Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

2½ lb Yukon gold potatoes, washed and thinly sliced
2 lb lean ground beef
1 cup finely diced sweet yellow onion
1 tbsp minced garlic
10.5 oz cream of mushroom soup (Great Value)
1 cup half and half
1 tbsp onion powder
1½ tsp kosher salt
1 tsp freshly cracked black pepper
3 cups shredded Colby jack cheese (divided: ¾ cup, ¾ cup, 1½ cup)

Instructions

Step 1: Prep Potatoes & Oven
Slice potatoes thin (about ⅛ inch) and soak in water. Preheat oven to 350°F and spray your baking dish.

Step 2: Cook the Beef
Brown ground beef with onion and garlic in a pan (6–8 minutes). Drain the fat.

Step 3: Make the Sauce
Mix mushroom soup, half and half, onion powder, salt, and pepper in a bowl.

Step 4: First Layer
Drain potatoes. Layer: ⅓ potatoes, ⅓ beef, ¾ cup cheese, and ⅓ sauce.

Step 5: Second Layer
Repeat the same: ⅓ potatoes, ⅓ beef, ¾ cup cheese, and ⅓ sauce.

Step 6: Final Layer & Bake
Add last ⅓ of potatoes and beef. Pour remaining sauce over, top with 1½ cups cheese. Cover with foil and bake for 1 hour 10 minutes. Remove foil and bake 20 minutes more until golden.

Step 7: Let It Rest
Let sit for 15 minutes before serving to help it set.