Hearty Beef Potato Casserole

This ground beef casserole combines layers of savory meat, potatoes, and cheese all baked to golden perfection. It's the ultimate comfort food that reminds me of Sunday family dinners when everyone gathered around the table for a hearty, satisfying meal.

I first made this casserole when my in-laws unexpectedly stayed for dinner after visiting. With limited time and ingredients on hand, this dish saved the day and has since become our most requested family meal for gatherings large and small.

• Lean Ground Beef offers protein without excess fat and creates the hearty base layer
• Yellow Onion adds essential aromatic flavor that mellows beautifully during baking
• Russet Potatoes create the perfect starchy layer that becomes tender and absorbs flavor
• Cheddar Cheese provides that irresistible golden crust and rich flavor throughout
• Cream of Chicken Soup brings savory depth and creates a luscious sauce
• Cream of Potato Soup adds creaminess and intensifies the potato flavor
• Worcestershire Sauce introduces a subtle umami boost that enhances the beef
• Milk helps thin the soup mixture to the perfect consistency for baking
• Creole Seasoning offers a balanced blend of spices without overwhelming heat
• Crispy French Fried Onions create that addictive crunchy topping everyone fights over
• Salt and Pepper are essential for properly seasoning each layer of the dish

How To Make Ground Beef Casserole with Potatoes

Prepare Your Pan

Preheat your oven to 350°F and choose either a 10-inch cast iron skillet or a similar-sized casserole dish. No greasing needed as the fat from the beef will prevent sticking.

Create The Base Layer

Spread the ground beef evenly across the bottom of your pan, breaking up any large chunks with your fingers. Season liberally with salt and freshly ground black pepper to ensure the beef has flavor.

Add The Aromatics

Distribute the diced onions evenly over the beef layer. I find that sprinkling from a height helps achieve even coverage without disturbing the meat layer beneath.

Layer The Potatoes

Arrange the peeled and sliced potatoes in an overlapping pattern on top of the onions. Try to maintain consistent thickness in your potato slices about 1/4 inch thick for even cooking.

Add The Cheese

Sprinkle the grated cheddar cheese evenly over the potato layer. Freshly grated cheese melts much better than pre-shredded which contains anti-caking agents.

Prepare The Sauce

In a mixing bowl, combine the cream of chicken soup, cream of potato soup, Worcestershire sauce, milk, and Creole seasoning. Whisk until completely smooth with no lumps remaining.

Apply The Sauce

Pour the soup mixture carefully over the casserole, using the back of a spoon to ensure it spreads evenly to the edges. The liquid will seep down through the layers during baking.

Cover And Bake

Tightly cover the dish with aluminum foil to trap moisture and heat. Bake for a full 1½ hours at 350°F until the potatoes are fork-tender and the beef is completely cooked through.

Add The Crispy Topping

Remove the casserole from the oven and take off the foil. Sprinkle the crispy fried onions evenly over the top to create a crunchy golden crust.

Broil To Finish

Place under the broiler for just 2-3 minutes, watching carefully until the onions turn golden brown and the top becomes bubbly. Remove immediately to prevent burning.

Rest Before Serving

Allow the casserole to rest for 10 minutes before serving. This helps the layers set and makes it easier to portion out neat servings.

The Creole seasoning is my secret weapon in this recipe. My grandmother always added it to her casseroles, claiming it was her special touch. Years later, I discovered her "secret" while helping in the kitchen, and now I carry on the tradition. That little bit of spice elevates all the flavors without making the dish spicy.

Make-Ahead Instructions

This casserole is perfect for preparing in advance. You can assemble the entire dish up to the baking step, cover it tightly with plastic wrap and refrigerate for up to 24 hours. When ready to cook, remove from the refrigerator 30 minutes before baking to take the chill off, then proceed with the regular baking instructions. You might need to add an extra 10-15 minutes of cooking time if starting from cold.

Variations To Try

If you want to experiment with this recipe, there are several delicious variations to consider. For a Mexican-inspired version, substitute taco seasoning for the Creole seasoning and use pepper jack cheese instead of cheddar. You could also add a layer of corn or black beans between the beef and potatoes. For an Italian twist, use Italian seasoning instead of Creole, add a layer of sautéed bell peppers and mushrooms, and top with mozzarella cheese instead of cheddar. The basic technique remains the same, but these simple swaps create entirely new flavor profiles.

Serving Suggestions

This hearty casserole truly shines when paired with something bright and fresh. I love serving it with a simple side salad dressed with vinaigrette to cut through the richness. Steamed green beans or broccoli also make excellent companions. For bread lovers, warm dinner rolls or garlic bread complete the meal perfectly. If serving for a special occasion, consider starting with a light soup like tomato bisque or chicken consommé before presenting this satisfying main course.

Recipe FAQs

→ Can I prepare this casserole ahead of time?

Yes! You can assemble the casserole up to 24 hours in advance and refrigerate it covered. When ready to cook, allow it to sit at room temperature for 30 minutes before baking. You may need to add an extra 15 minutes to the covered baking time if cooking from cold.

→ What can I substitute for the cream soups?

For a homemade alternative, make a basic white sauce with 4 tablespoons butter, 4 tablespoons flour, and 2 cups chicken broth or milk. Season with chicken bouillon, garlic powder, and herbs to taste. For dairy-free options, use coconut cream-based soups or cashew cream with seasonings.

→ What sides pair well with this casserole?

Since this is a complete meal with protein, starch, and vegetables, simple sides work best. Try a green salad with vinaigrette, steamed broccoli, roasted carrots, or crusty bread. For a heartier meal, serve with corn on the cob or garlic bread.

→ Can I freeze this beef and potato casserole?

Yes, you can freeze it either before or after baking. If freezing before baking, assemble in a freezer-safe container without the crispy onions. When ready to cook, thaw overnight in the refrigerator and add 20-30 minutes to the baking time. Add crispy onions during the final broiling step.

→ How can I make this casserole spicier?

To add heat, increase the Creole seasoning to 2 teaspoons, add 1/2 teaspoon of cayenne pepper, or include 1-2 diced jalapeños with the onion layer. You can also add hot sauce to the soup mixture or use pepper jack cheese instead of cheddar for a spicy kick throughout.

→ What type of potatoes work best for this casserole?

Russet potatoes are ideal because they maintain their structure while absorbing flavors. You can substitute Yukon Gold potatoes for a creamier texture or red potatoes if you prefer them to hold their shape more firmly. Slice all potatoes to an even 1/4-inch thickness for consistent cooking.