Cheesy Ground Beef & Potato Dinner Casserole

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Nothing says comfort food like a bubbling, cheesy casserole fresh from the oven — and this Cheesy Ground Beef & Potato Dinner Casserole delivers exactly that. Loaded with tender cubes of potatoes, seasoned ground beef, melty cheddar cheese, and a medley of sautéed vegetables, it’s a hearty meal perfect for busy weeknights or lazy Sunday dinners. Every forkful is warm, creamy, and packed with flavor — it’s the kind of dish the whole family will ask for again and again.

What makes this casserole extra special is its balance of textures and flavors. The potatoes soak up all the rich juices from the beef and spices, while the cheese melts into every crevice, creating a gooey, golden blanket on top. It’s satisfying, affordable, and simple to prep — a true one-dish wonder that brings both convenience and comfort to your dinner table.

Why You’ll Love This Cheesy Ground Beef & Potato Dinner Casserole

• It’s a complete meal in one dish: protein, carbs, and veggies all together.
• Great for meal prep and leftovers taste even better.
• Kid-approved thanks to its cheesy goodness and savory beef.
• Minimal cleanup with everything baked in a single pan.
• Customizable with your favorite vegetables or cheese.

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Preparation Phase & Tools to Use

To make this casserole efficiently, start with prepping your ingredients ahead of time: dice the potatoes evenly, brown the beef, and shred the cheese. Here are the essential tools you’ll need:

• Large Skillet: For browning the ground beef and softening veggies. Crucial for building flavor.
• Sharp Knife & Cutting Board: To evenly dice the potatoes and vegetables for uniform cooking.
• Mixing Bowl: For combining all ingredients before transferring them to the baking dish.
• 9×13″ Baking Dish: The ideal size for this casserole to cook evenly without spilling over.
• Aluminum Foil: Helps the casserole cook through while keeping moisture locked in for the first baking phase.

These tools not only make preparation smoother but also ensure everything cooks consistently and safely.

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Preparation Tips

Cut the potatoes into small, even cubes — about half-inch in size — so they cook through without turning mushy. When browning the ground beef, don’t overcrowd the pan; this lets it sear properly and develop flavor. Drain any excess fat before mixing it with the other ingredients to keep the casserole from becoming greasy. If you’re prepping ahead, you can assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. For an extra cheesy top, save a handful of shredded cheddar to sprinkle on during the last 10 minutes of baking.

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Ingredients for Cheesy Ground Beef & Potato Dinner Casserole

• 1.5 lbs ground beef (80/20 preferred for flavor)
• 5 cups potatoes, peeled and diced into 1/2-inch cubes (Yukon Gold or Russet work best)
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced (optional for added color and sweetness)
• 2 cloves garlic, minced
• 2 cups shredded sharp cheddar cheese (divided)
• 1 can (10.5 oz) cream of mushroom soup (or cream of cheddar for a cheesier version)
• 1/2 cup whole milk
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional, adds depth)
• 1/2 teaspoon dried thyme or Italian seasoning
• 1 tablespoon olive oil (for sautéing)
• Cooking spray or butter (to grease the baking dish)

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Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking. Set aside while preparing the casserole filling.

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Step 2: Brown the Beef

Heat a large skillet over medium-high heat. Add the ground beef and cook until fully browned, breaking it apart as it cooks. Drain excess fat, leaving just enough to coat the pan lightly.

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Step 3: Sauté the Veggies

Add 1 tablespoon of olive oil to the skillet. Sauté the chopped onion, bell peppers, and garlic for 4–5 minutes until softened and fragrant. Stir in the salt, pepper, paprika, and thyme. Combine with the browned beef and set aside.

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Step 4: Mix the Casserole Base

In a large mixing bowl, combine the diced raw potatoes with the beef and veggie mixture. Stir in the cream of mushroom soup and milk. Add 1.5 cups of the shredded cheddar cheese and mix until everything is evenly coated.

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Step 5: Assemble the Casserole

Transfer the entire mixture to your prepared baking dish. Spread it out evenly. Cover tightly with foil to trap moisture and help the potatoes cook through.

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Step 6: Bake Covered

Bake the covered casserole in the preheated oven for 45 minutes. Check for doneness by poking a potato cube with a fork; it should be tender.

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Step 7: Add Cheese and Finish Baking

Remove the foil and sprinkle the remaining 1/2 cup of cheddar cheese over the top. Return the casserole to the oven, uncovered, and bake for another 10–15 minutes until the cheese is melted and golden brown.

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Step 8: Let It Rest and Serve

Allow the casserole to rest for 5–10 minutes before serving. This helps the sauce thicken slightly and makes it easier to portion. Garnish with fresh parsley or chives if desired.

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Notes

This casserole is a great base recipe that you can personalize to your liking. Swap out the bell peppers for mushrooms, corn, or even jalapeños for a kick. Using pre-shredded cheese can save time, but freshly grated cheese melts more smoothly and adds better flavor. For a lower-fat version, you can use lean ground beef and substitute the cream soup with a homemade yogurt-based sauce or low-fat cream of mushroom.

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Watch Out for These Mistakes While Cooking

• Undercooking the Potatoes: Dice them small and uniform to ensure even cooking.
• Not Draining the Beef Properly: Excess grease can make the casserole soupy and heavy.
• Overcrowding the Baking Dish: Spread the mixture evenly in the dish for balanced baking.
• Using Cold Ingredients: Let ingredients like milk and soup come to room temperature so they blend more evenly.
• Skipping the Rest Time: Letting the casserole sit after baking helps the sauce thicken and flavors settle.

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Storage Instructions

Once cooled, cover the casserole tightly with foil or transfer it to an airtight container. Store in the refrigerator for up to 4 days. To reheat, bake at 350°F (175°C) until heated through or microwave individual portions. This casserole also freezes well — wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

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Estimated Nutrition

Per serving (based on 8 servings)

• Calories: ~420 kcal
• Protein: 22g
• Carbohydrates: 28g
• Fat: 24g
• Saturated Fat: 11g
• Fiber: 3g
• Sugar: 3g
• Sodium: 680mg
• Cholesterol: 75mg

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Frequently Asked Questions

Can I use frozen diced potatoes instead of fresh?

Yes, frozen diced potatoes work well and save prep time. Just thaw and pat them dry before mixing in.

What other cheeses can I use?

You can substitute cheddar with Monterey Jack, Colby, or even pepper jack for a spicy kick.

Can I make this casserole ahead of time?

Absolutely! You can assemble it up to a day ahead and refrigerate it before baking.

How do I know the casserole is done?

The potatoes should be fork-tender and the cheese on top golden and bubbly.

Can I add other vegetables?

Yes, feel free to add corn, peas, mushrooms, or spinach to customize the dish.

What if I don’t have cream of mushroom soup?

You can use cream of chicken, cream of cheddar, or even a homemade white sauce.

Can I make this dairy-free?

Use plant-based milk and a dairy-free cheese alternative. Also, swap the soup for a dairy-free version.

Is this casserole gluten-free?

It can be — just make sure your soup and seasonings are certified gluten-free.

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Conclusion

The Cheesy Ground Beef & Potato Dinner Casserole is the ultimate all-in-one comfort meal. With easy steps, flexible ingredients, and unbeatable flavor, it’s a go-to recipe for families and busy cooks. Whether served fresh from the oven or reheated for leftovers, this hearty dish never disappoints. Make it once, and it’ll quickly earn a spot in your regular meal rotation.

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