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Baked Cheesy Beef And Potato Casserole

Baked cheesy beef and potato casserole hits all the comfort food spots. It’s hearty, cheesy, filling, and the perfect dinner for picky eaters. Plus, it’s versatile–you can add some veggies or leave them out.

Baked Cheesy Beef And Potato Casserole on a plate.

Prep Time: 35 minutes
Cook Time: 1 hour and 50 minutes
Total Time: 2 hours and 25 minutes
Servings: 6 servings
Preparation Level: Beginner +

What I Love About This Recipe

  • The beef casserole is honestly a favorite for picky eaters. You can be sure you’ll have a happy and full family.
  • It’s easy to make. There’s no skill involved.
  • The recipe only calls for seven ingredients, so it’s easy!
cheesy beef and potato bake on a counter next to the baking dish and salt and pepper.

Ingredients

  • Ground beef
  • Minced onion
  • A packet of ranch seasoning
  • Cream of condensed chicken soup
  • Russet potatoes, sliced
  • Shredded sharp cheddar cheese
  • Milk

A full printable recipe with measurements and instructions is listed at the bottom of the post in the recipe card.

How To Make The Casserole

Start by adding the beef and minced onion to a large skillet. Brown the meat and drain the grease. Next, add the ranch seasoning, soup mixture, and 1-1/2 cups of shredded cheese and mix well.

Slice the potatoes (I used a mandolin) and line the bottom of the casserole dish with about half of the potatoes. Add half of the ground beef. Now add the other half of the potatoes and top with the remainder of the ground beef. Pour the milk over the meat.

Sprinkle the remainder of the cheese on top. Cover the baking dish with aluminum foil and bake for 1-1/2 hours. Remove the foil and bake for another 15-20 minutes.

A plate of beef and potatoes covered with cheese.

What To Serve With Beef and Potatoes

Baked Cheesy Beef And Potato Casserole on a plate.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. To reheat, place some in a microwave-safe bowl and microwave for two to three minutes or until the meat and potatoes are heated through.

A plate of beef and potatoes covered with cheese.

Baked Cheesy Beef And Potato Casserole

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Julie Pollitt
Baked cheesy beef and potato casserole hits all the comfort food spots. It's hearty, cheesy, filling, and the perfect dinner for picky eaters. Plus, it's versatileโ€”you can add some veggies or leave them out.
Prep Time 35 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 25 minutes
Course Casserole
Cuisine American
Servings 6 servings
Calories 1088 kcal

Ingredients
  

  • 2 pounds ground beef
  • 1 tablespoon minced onion
  • 1 ounce packet of dry ranch seasoning
  • 10.75 ounce can of condensed cream of chicken soup
  • 3 cups of shredded sharp cheddar cheese
  • 2 cups milk
  • 4 Russet potatoes sliced I used a mandolin

Instructions
 

  • Preheat the oven to 350 degrees and grease a 9×13-inch baking dish.
  • Add the ground beef and minced onion to a large skillet or pan. Drain the grease when done cooking.
  • Next, add the ranch seasoning, soup, and 1-1/2 cups of shredded cheese.
  • Slice the potatoes and add half to the bottom of the baking dish.
  • Spread half of the meat mixture over the potatoes. Add the other half of the potatoes on top of the meat.
  • Add the remainder of the ground beef to the top of the potatoes and spread out.
  • Pour the milk over the meat mixture.
  • Top with the remainder of the shredded cheese.
  • Cover with aluminum foil and bake for 1-1/2 hours.
  • Remove the foil and bake for another 15-20 minutes.

Video

Notes

The dinner is done cooking when you can easily stick a knife into the potatoes, and they are soft.

Nutrition

Serving: 1Calories: 1088kcalCarbohydrates: 37gProtein: 76gFat: 69gSaturated Fat: 34gPolyunsaturated Fat: 26gTrans Fat: 3gCholesterol: 258mgSodium: 1644mgFiber: 3gSugar: 7g
Tried this recipe?Let us know how it was!

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2 Comments

  1. Could one use frozen hashbrowns instead of sliced potatoes? Would that change the bake time?

    1. Julie Pollitt says:

      Hi Angie,

      I haven’t tried hashbrowns in this recipe, but I do think they would work. It might take less time cooking, so I would check about halfway through and see how it’s coming along. Hope you love it!