Start with raw ground beef in a casserole—five ingredients later, you’ve got a cozy winter dinner.
This Ground Beef and Potato Bake is old-school comfort food at its best—budget-friendly, hearty, and incredibly filling. Thin slices of potato absorb the rich flavors from the beef and cream of mushroom soup, creating a casserole that lands somewhere between scalloped potatoes and shepherd’s pie.
Ground Beef and Potato Bake
Ingredients
- Ground beef: 1 lb
- Potatoes, thinly sliced: 4 medium
- Onion, chopped: 1
- Shredded cheddar cheese: 1 cup
- Cream of mushroom soup: 1 can (10½ oz)
- Salt and black pepper: To taste
Instructions
Step 1: Preheat and Cook the Beef
Preheat the oven to 375°F. In a skillet set over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft. Drain off excess fat to keep the casserole from becoming greasy.
Step 2: Build the First Layer
Place half of the sliced potatoes in an even layer in a large baking dish. Top with half of the beef and onion mixture, then season well with salt and pepper.
Step 3: Add Soup and Cheese
Spread half of the cream of mushroom soup over the beef layer, followed by half of the shredded cheddar cheese.
Step 4: Repeat the Layers
Add the remaining potatoes, beef, soup, and cheese in the same order. Cover the dish tightly with aluminum foil to help the potatoes cook through evenly.
Step 5: Bake
Bake covered for 45 minutes. Remove the foil and return to the oven for another 15 minutes, until the cheese is melted, bubbly, and lightly golden and excess moisture has cooked off.
Step 6: Rest Before Serving
Let the casserole rest for 5–10 minutes before serving so the sauce thickens slightly and holds together when scooped.
