Meat and Potato Casserole

This meat and potato casserole is classic, cozy comfort food straight from grandma’s kitchen. Thinly sliced potatoes are layered with seasoned ground beef, onions, and a rich, creamy sauce, then topped with melted cheese. It’s kid-friendly, filling, and always a hit with adults too. Everything bakes together in one pan, making it perfect for busy weeknights when you want something hearty without a lot of fuss. Pair it with a simple salad or steamed veggies and you’ve got a full, satisfying family dinner.

Ingredients

• 1 lb ground beef
• 1 tsp dried rosemary
• 1 tsp garlic powder
• 1 onion, chopped
• ¼ cup heavy whipping cream
• ½ cup beef broth
• 1 can cream of mushroom soup
• 5 potatoes, peeled and thinly sliced
• 1 ½ cups shredded cheese
• Salt and pepper, to taste

Directions

1. Preheat the oven to 350°F and grease a 9×13 baking dish well.
2. In a large skillet over medium-high heat, cook the ground beef and chopped onion until the meat is browned and the onions are tender; drain excess fat.
3. In a bowl, whisk together the heavy whipping cream, beef broth, dried rosemary, garlic powder, cream of mushroom soup, and salt and pepper to taste.
4. Layer half of the sliced potatoes in the bottom of the prepared baking dish.
5. Pour about ⅓ of the soup mixture over the potatoes, then spread half of the cooked meat mixture evenly on top.
6. Repeat with the remaining potatoes, another ⅓ of the soup mixture, and the rest of the meat.
7. Pour the remaining soup mixture over the top, then sprinkle evenly with the shredded cheese.
8. Cover the dish tightly with foil and bake for about 1 hour 30 minutes, or until the potatoes are very tender when pierced with a fork.
9. Remove from the oven and let the casserole rest for 5–10 minutes before serving.

Prep Time: 25 minutes | Cooking Time: 90 minutes | Total Time: 115 minutes
Kcal: 480 kcal | Servings: 8

Tips

For evenly cooked, tender potatoes, slice them as uniformly thin as you can (about ⅛–¼ inch) so they soften properly within the baking time and soak up the creamy sauce.

Let the casserole cool slightly before slicing so it sets up, and store leftovers covered in the refrigerator for up to 3 days; reheat in the oven so the cheese melts and the layers warm through nicely.

FAQ

Can I use a different cream soup instead of cream of mushroom?
Yes, cream of chicken or cream of celery will also work and give a slightly different flavor.

What kind of cheese is best for this casserole?
Cheddar is great, but you can use a cheese blend or add a bit of mozzarella or Monterey Jack for extra meltiness.

Can I prep this ahead of time?
You can assemble the casserole, cover it tightly, and refrigerate for several hours or overnight; when baking from cold, add 10–15 minutes to the covered bake time.

Can I use ground turkey instead of beef?
Absolutely—ground turkey or chicken will both work; just season well since they’re a bit milder in flavor.

How do I know when the potatoes are done?
Insert a fork or knife into the center of the dish; if it slides easily through the potatoes, they’re fully cooked.