Hearty Beef Potato Casserole for Family Dinner

A comforting beef potato casserole perfect for a family dinner. Creamy potatoes, savory beef, and melted cheese in one pan.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Servings: 6
Calories: 450 per serving

This beef potato casserole is a simple, warming dish for busy evenings. It brings together ground beef, creamy potatoes, and a golden cheese topping.

You only need one pan and basic ingredients to make a hearty meal everyone will love. It’s perfect for family dinners or potlucks.

— Uses common ingredients you likely have at home
— One-pan method saves time on washing dishes
— Creamy potatoes and savory beef in every bite
— Easy for beginner cooks to follow
— Feeds a crowd or gives you tasty leftovers

No pasta dinner is complete without the perfect accompaniment. While our beef pasta with tomato sauce is a meal on its own, it pairs beautifully with a side of roasted potatoes with garlic for extra crunch. If you’re serving our garlic chicken pasta, try a scoop of creamy mashed potatoes on the side to soak up every bit of that savory garlic sauce.»

Ingredients
(US / metric)

For the beef layer:
— 1 lb (450 g) ground beef
— 1 medium onion, diced
— 2 cloves garlic, minced
— 1 tbsp (15 g) tomato paste
— 1 tsp (5 g) dried thyme
— ½ cup (120 ml) beef broth
— Salt and pepper to taste

For the potato topping:
— 2 lb (900 g) potatoes, peeled and sliced ¼-inch thick
— 2 tbsp (30 g) butter
— 2 tbsp (15 g) all-purpose flour
— 1 cup (240 ml) milk
— 1 cup (100 g) shredded cheddar cheese, divided
— Salt and pepper to taste

How to make it

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, cook the ground beef until no pink remains. Drain excess fat.
3. Add diced onion and garlic. Sauté 3–4 minutes until soft. Stir in tomato paste and thyme.
4. Pour in beef broth and simmer 5 minutes. Season with salt and pepper. Transfer beef mixture to a 9×13-inch (23×33 cm) baking dish.
5. In the same skillet, melt butter over medium heat. Whisk in flour until golden, about 1 minute.
6. Slowly add milk, whisking to avoid lumps. Cook until sauce thickens, about 3–4 minutes.
7. Stir in half of the cheddar cheese. Season with salt and pepper.
8. Layer potato slices over the beef mixture. Pour cheese sauce evenly on top. Sprinkle remaining cheddar.
9. Cover with foil and bake for 30 minutes. Remove foil and bake 10–15 more minutes until potatoes are tender and cheese is golden.
10. Let rest 5 minutes before serving. Garnish with chopped parsley if you like.

Tips and common mistakes

— Don’t slice potatoes too thick; they cook faster when thin.
— If sauce is lumpy, whisk vigorously or strain before adding cheese.
— Cover tightly with foil to keep moisture in.

Substitutions

— Ground turkey or chicken in place of beef.
— Swap sweet potatoes for half of the white potatoes.
— Use mozzarella or Swiss cheese instead of cheddar.

Storage instructions

Refrigerate leftover casserole in an airtight container for up to 3 days. Reheat covered in a 350°F (175°C) oven for 15–20 minutes or until warmed through.

FAQ

Q: Can I freeze this casserole?
A: Yes. Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before baking.

Q: How do I know when potatoes are done?
A: Insert a fork into the center; it should slide through easily.

Q: Can I make this ahead of time?
A: Assemble casserole, cover, and refrigerate for up to 24 hours. Bake when ready.

Q: What cut of beef is best?
A: Regular ground beef (80/20) gives good flavor and moisture balance.