Name: Creamy Beef and Potato Casserole
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 2.5 pounds Yukon gold potatoes, washed (about 8 to 9 potatoes); 2 pounds lean ground beef; 1 cup finely diced sweet yellow onion; 1 tablespoon minced garlic; 10.5 ounces cream of mushroom soup; 1 cup half and half; 1 tablespoon onion powder; 1½ teaspoons kosher salt; 1 teaspoon freshly cracked black pepper; 3 cups freshly shredded Colby Jack cheese (divided: ¾ cup, ¾ cup, 1½ cups)

Jump to Recipe·Leave a Review

A comforting, layered casserole of thinly sliced Yukon gold potatoes, seasoned ground beef, a creamy mushroom soup blend, and melty Colby Jack cheese, baked until bubbly and golden. It’s everything I want in a hearty, one-pan dinner. Creamy Beef and Potato Casserole

Why You’ll Love This Recipe

I love how easy and satisfying this dish is. It combines simple ingredients into a cozy meal that feels like home. The layers of tender potatoes, flavorful beef, and creamy sauce come together beautifully in every bite. Whether I’m feeding my family on a busy weeknight or prepping ahead for a weekend dinner, this casserole always delivers. It’s also incredibly versatile—perfect for using pantry staples and great for make-ahead meals.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2.5 pounds Yukon gold potatoes, washed (about 8 to 9 potatoes)
2 pounds lean ground beef
1 cup finely diced sweet yellow onion
1 tablespoon minced garlic
10.5 ounces cream of mushroom soup
1 cup half and half
1 tablespoon onion powder
1½ teaspoons kosher salt
1 teaspoon freshly cracked black pepper
3 cups freshly shredded Colby Jack cheese (divided: ¾ cup, ¾ cup, 1½ cups)

directions

I start by slicing the potatoes into ⅛-inch thick rounds and place them in water to keep them from browning.
I preheat the oven to 350 °F, then lightly spray a 9×13-inch baking dish with cooking spray.
In a saucepan or Dutch oven over medium-high heat, I cook the ground beef with diced onion and garlic until browned, then drain any excess fat.
I whisk together the cream of mushroom soup, half and half, onion powder, salt, and pepper in a mixing bowl until smooth.
After draining the potatoes, I layer one-third of the potatoes in the prepared dish, followed by one-third of the beef mixture, ¾ cup of cheese, and one-third of the soup mixture.
I repeat this layering twice more: another third of potatoes, beef, ¾ cup cheese, and soup; then the final third of potatoes and beef, the last of the soup mixture, and top it all with the remaining 1½ cups of cheese.
I cover the dish tightly with aluminum foil and bake for 1 hour and 10 minutes.
I then remove the foil and bake for another 20 minutes until the top is golden and bubbly.
I let the casserole rest for about 15 minutes before serving—it helps everything set and makes it easier to slice.

Servings and timing

Yield: 8 servings
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Total time: 2 hours 5 minutes

Variations

I sometimes swap out Colby Jack for cheddar or mozzarella depending on what I have in the fridge.
For a mushroom-free version, I use cream of chicken or cream of celery soup.
When I want more veggies, I mix in frozen peas or chopped spinach with the beef layer.
To make it spicy, I add a pinch of red pepper flakes or diced jalapeños to the beef mixture.
I’ve also made a version with ground turkey for a leaner twist.

storage/reheating

I store leftovers covered in the fridge for up to 4 days. When reheating, I use the microwave for quick servings or the oven at 350 °F for 15–20 minutes for a crisp top. If frozen, I thaw overnight in the fridge before reheating. It holds up well in the freezer for up to 2 months.

FAQs

How do I keep the potatoes from turning gray while I prep everything?

I slice them and immediately place them in a bowl of cold water. It keeps them fresh and prevents discoloration.

Can I make this casserole ahead of time?

Yes, I often assemble it the night before, cover it, and store it in the fridge until I’m ready to bake.

What’s the best potato to use?

I prefer Yukon golds because they hold their shape and have a creamy texture, but russets also work well.

Can I use pre-shredded cheese?

I’ve used it in a pinch, but I like to shred my own cheese for better melting and flavor.

Do I need to peel the potatoes?

Not necessarily. I usually leave the skins on for added texture, but I peel them if I want a smoother, more classic feel.

Conclusion

This creamy beef and potato casserole is one of those dependable, crowd-pleasing dinners I keep coming back to. It’s simple, hearty, and full of flavor—perfect for any night of the week. Whether I’m meal prepping or cooking for comfort, it’s always a winning recipe in my kitchen.