Simple, comforting, and full of flavor—this Cheesy Potatoes and Ground Beef Casserole is a family favorite that’s easy on the budget and easy to make. It’s a dish I grew up eating and later served often to my own kids. With inexpensive ingredients and straightforward steps, it’s perfect for busy weeknights or when you want a hearty, nostalgic meal.
Ingredients Needed:
- 1 lb ground beef (or substitute ground chicken, turkey, or sausage)
- 1 yellow onion, diced (optional)
- 2.5 lbs russet potatoes (or any potatoes on hand), very thinly sliced
- 1 can (10.5 oz) cream of chicken soup (any cream soup works)
- 1 can (12 oz) evaporated milk (or 12 oz whole milk)
- 8 oz Velveeta, cubed (or cream cheese)
- 8 oz sharp cheddar cheese, grated
- 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp black pepper, salt to taste
Start by browning the ground beef in a large ovenproof skillet or casserole dish. Add the diced onion while cooking if using. Drain excess grease if desired, then season the meat with garlic powder, onion powder, and black pepper. Stir to combine and set aside briefly.
Slice the potatoes very thin—about 1/8 inch works well—so they cook through evenly while baking. A mandoline or a sharp knife will make quick work of this step.
Stir the cream of chicken soup, evaporated milk, and cubed Velveeta into the cooked beef. Simmer gently until the Velveeta melts and the mixture is smooth and well combined.
Gently fold the thin potato slices into the beef and cheese mixture, ensuring they are evenly coated. Top the casserole with the grated sharp cheddar. Cover with a lid or foil and bake at 400°F (205°C) for about 45 minutes, or until the potatoes are tender when pierced with a fork.
This casserole pairs beautifully with simple sides: green beans, a crisp salad, buttered white bread, dinner rolls, or garlic bread. You can also fold in cooked vegetables if you want to add extra color and nutrition—feel free to adapt the recipe to your taste.
If you try this recipe, please leave a comment and rating—I love hearing from you!
Cheesy Potatoes and Ground Beef Casserole
Ingredients
- 1 lb ground beef (chicken, turkey, or sausage works too)
- 1 yellow onion, diced (optional)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 can (10.5 oz) cream of chicken soup (or any cream soup)
- 1 can (12 oz) evaporated milk (or whole milk)
- 8 oz Velveeta, cubed (or cream cheese)
- 2.5 lbs russet potatoes, thinly sliced
- 8 oz sharp cheddar, grated
- Salt to taste
Instructions
- Brown the ground beef with the diced onion, drain excess grease if desired, and season with garlic powder, onion powder, and black pepper. Mix well and set aside.
- Stir the cream of chicken soup, evaporated milk, and Velveeta into the beef. Heat gently until the cheese melts and the mixture is smooth.
- Preheat the oven to 400°F (205°C).
- Slice potatoes about 1/8 inch thick. Fold the potatoes into the beef and cheese mixture, then spread grated cheddar on top.
- Cover and bake for about 45 minutes, or until potatoes are tender. Remove cover for the last 5–10 minutes if you prefer a browned top.
Notes
Make ahead: store in an airtight container in the fridge up to 4 days; reheat in the microwave. Freeze up to 3 months—thaw in the fridge and reheat.
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Enchiritos
Sloppy Joe’s
One Pot Taco Spaghetti
Taco Pizza
Homemade Hamburger Helper
Big Mac Tater Tot Casserole
Chili Cheese Frito Pie
@whatsmomcookin These cheesy potatoes and ground beef were in constant rotation in my home growing up! My mom was a single mom to 4 kids so inexpensive meals were a must! But this was actually my siblings and my favorite! It’s really yummy!