Whenever the weather calls for something cozy and filling, I turn to this Hearty Beef and Potato Casserole Recipe. It’s that perfect blend of savory ground beef, tender potatoes, creamy sauces, and melty cheddar cheese that just hugs you from the inside out.

A white baking dish filled with a layered casserole, topped with a golden-brown melted cheese layer mixed with crispy fried onions and sprinkled with green herbs. Beneath the top, layers of creamy mixture with visible slices of white rounds, browned ground meat, and bits of red and green vegetables can be seen. A wooden spoon lifts a portion from the bottom right corner, showing distinct layers of creamy sauce, cheese, ground meat, and sliced vegetables. The dish rests on a white marbled surface, with a glimpse of a striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hearty Beef and Potato Casserole Recipe
Top Tip
How to Serve Hearty Beef and Potato Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hearty Beef and Potato Casserole Recipe

Why You'll Love This Recipe

This casserole has become a favorite for our family dinners — it’s so satisfying and easy to make, plus there’s something truly comforting about that melty, cheesy, layered goodness.

Simple layering technique: The recipe’s straightforward layers create a delicious combination of flavors without any fuss.
Hearty and filling: Packed with ground beef and potatoes, it’s a meal that sticks with you in the best way.
Comfort food classic: Creamy soups and melted cheddar bring nostalgic warmth to every bite.
Feeds a crowd: Makes about 10 servings, so it’s perfect for family dinners or meal prep.

Ingredients & Why They Work

Before you dive in, here’s a quick rundown on the ingredients that make this recipe shine — plus a few tips for picking out the best ones at the store.

Flat lay of raw ground beef mound, a small pile of coarse salt, a few whole black peppercorns, a small white bowl of diced white onion, a small white bowl with diced red bell pepper, a small white bowl with diced green bell pepper, two whole russet potatoes with brown skins, a small white bowl filled with a creamy beige mixture representing combined evaporated milk and cream soups, a small white bowl holding shredded bright orange cheddar cheese, and a small white bowl with golden crispy fried onions placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef: I like using 80/20 for a good balance of flavor and juiciness without too much fat.
Salt and black pepper: Simple seasoning that brings out the natural flavors in the beef and veggies.
Diced onion: Adds sweetness and depth; make sure to dice it finely so it cooks evenly.
Red and green bell peppers: They add a lovely pop of color and a bit of crunch to the mix.
Russet potatoes: Their starchy texture is perfect for baking, giving you tender, creamy layers.
Evaporated milk: Adds richness without watering down the sauce.
Cream of mushroom soup: Brings earthy flavor and creamy texture.
Cream of chicken soup: Adds savory depth and helps bind the casserole together.
Cheddar cheese: Sharp and melty – using it in two layers ensures gooey cheese throughout.
Fried onions: The crispy topping creates a wonderful crunchy contrast to the creamy casserole.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Hearty Beef and Potato Casserole Recipe is such a comforting classic, but the best part is how easy it is to make it your own. Whether you like to sneak in extra veggies or swap out cheeses, this recipe welcomes your personal touch with open arms.

Vegetarian variation: I love using lentils or textured vegetable protein instead of ground beef for a tasty vegetarian twist. Adding mushrooms boosts the umami and keeps it hearty and satisfying.
Seasonal spin: In the fall, I often toss in a handful of roasted butternut squash or sweet potatoes with the russets. It adds a subtle sweetness that balances perfectly with the savory layers.
Healthier swaps: For a lighter version, try using reduced-fat cheeses and swap cream soups with homemade white sauce, made from milk and a little flour. It still tastes creamy and indulgent without the extra sodium.
Spice it up: Adding a teaspoon of smoked paprika or a pinch of cayenne to the meat mixture gives this casserole a warm, smoky kick that wakes up the flavors beautifully.

Step-by-Step: How I Make Hearty Beef and Potato Casserole Recipe

A white bowl filled with a layered casserole dish. The bottom layer shows creamy, sliced potatoes with a smooth texture, slightly yellowish-white. On top, there is a mix of ground meat in small chunks with a light brown color, mixed with finely chopped red and green peppers. The top layer is covered with melted cheese that has golden and orange patches from baking, showing some browned, bubbly spots. Small green herb bits are sprinkled across the dish. A metal spoon rests inside the bowl, scooping some of the casserole. The bowl sits on a white marbled surface next to a black and white striped cloth. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 350°F. While it warms up, spray a 9 x 13 x 2-inch baking dish generously with a nonstick pan spray. This little step ensures your casserole will release easily after baking—no scrubbing stuck-on bits later!

Step 2: Cook the Ground Beef and Vegetables

Place your ground beef into a large skillet over medium-high heat. Use a spoon or spatula to break it into small pieces as it cooks. When it's browned with no pink left, season it with ½ teaspoon salt and ¼ teaspoon black pepper. Next, add the diced onion and both red and green bell peppers. Cook for a few minutes until the onion turns translucent and soft. Drain the fat from the skillet—this keeps the casserole from being greasy—and then remove the pan from heat.

Step 3: Slice and Soak the Potatoes

While the meat mixture cooks, peel your russet potatoes and slice them thinly—aim for uniformly thin slices so they cook evenly. As you slice, drop them into a large bowl of cold water. This simple trick prevents the potatoes from turning brown and helps keep them fresh and crisp before baking.

Step 4: Whisk Up the Creamy Sauce

Grab a medium bowl and whisk together the evaporated milk, cream of mushroom soup, and cream of chicken soup until smooth and fully combined. This luscious sauce is what ties all the flavors and layers together into that satisfyingly creamy texture you love in a casserole.

Step 5: Assemble Your Layers

Drain your potato slices well, then pat them dry with paper towels—excess water can make the casserole watery. Begin layering in your prepared baking dish: start with half of the potatoes spread evenly across the bottom. Next, layer half of the meat and veggie mixture on top, then spread half of the creamy sauce over that. Sprinkle with 1½ cups of shredded cheddar cheese. Repeat these layers with the remaining potatoes, meat, sauce, and cheese to create a beautifully stacked casserole.

Step 6: Add Topping and Bake

Top your layered casserole with the cup of crispy fried onions, then cover the dish tightly with aluminum foil. Pop it into your preheated oven and bake for 75 to 80 minutes. You’re looking for tender potatoes and an internal temperature of 165°F—that ensures it’s perfectly cooked through.

Step 7: Broil for a Crispy Finish

Once baked, remove the foil and switch your oven to broil. Place the casserole under high heat for 1-2 minutes, watching closely until the fried onions turn a glorious golden brown and crisp up nicely. This finishing touch adds a delightful crunch and eye-catching top layer.

Step 8: Rest and Serve

Before digging in, let the casserole rest for about 10 minutes. This little pause helps the potatoes soak up any lingering moisture, making each bite creamy without being watery. Serve warm and enjoy the comforting layers of this hearty, cheesy classic!

Top Tip

These handy tips will help you master the Hearty Beef and Potato Casserole Recipe, ensuring every bite is full of comfort and flavor.

Perfect Potato Slices: I always slice the russet potatoes thin and soak them in cold water to stop browning and get that tender, creamy texture after baking.
Drain the Fat: Removing excess fat from the cooked beef and vegetables keeps the casserole from getting greasy, which I learned is key after a few tries.
Layering Matters: Carefully layering half the potatoes, meat, sauce, and cheese, then repeating, helps the flavors meld beautifully and keeps each bite balanced.
Broil for Crunch: Don’t skip broiling at the end! It crisps up the fried onions perfectly, adding that irresistible golden crunch on top.

How to Serve Hearty Beef and Potato Casserole Recipe

In a close-up view of a pan, there is a base layer of brown cooked ground meat with a slightly crumbly texture and some shiny bits from the cooked juices. On top of the meat, there are three distinct piles of diced vegetables positioned side by side: bright green bell peppers on the left, red bell peppers in the middle, and white onions on the right. The colors are vivid with the peppers and onions showing crisp, fresh edges. The inside of the pan is metallic with a slightly worn look, and the background features a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a fresh touch, sprinkle some chopped fresh parsley or green onions over the top just before serving. A dollop of sour cream on the side can also add a creamy, tangy contrast to the cheesy richness of the casserole.

Side Dishes

This hearty dish pairs wonderfully with a light green salad dressed with a lemon vinaigrette to cut through the richness. Steamed green beans, roasted Brussels sprouts, or even a simple cucumber and tomato salad also work fabulously to round out the meal.

Make Ahead and Storage

Storing Leftovers

After cooling, cover your leftover Hearty Beef and Potato Casserole tightly and refrigerate. It keeps well for up to 3 days, making it a convenient meal option for busy days.

Freezing

You can freeze the casserole either before or after baking. Wrap it securely in foil and place in an airtight container to prevent freezer burn. Frozen casserole should be eaten within 2 months for the best flavor and texture.

Reheating

Reheat leftovers in the oven at 350 degrees Fahrenheit, covered, until heated through—about 25-30 minutes. For a quicker fix, microwave individual portions, but the oven method preserves the casserole’s texture best.

Frequently Asked Questions:

Can I use other types of potatoes for this casserole?

While russet potatoes work best due to their starchiness and texture, you can use Yukon gold or red potatoes if you prefer. Just be mindful they might be less creamy and take slightly longer to cook through.

Is there a way to make this casserole lower in sodium?

Yes! Opt for reduced-sodium or homemade cream soups, and skip or reduce added salt. Fresh herbs and spices can also boost flavor without relying on salt.

Can I prepare this casserole ahead of time?

Absolutely. You can assemble the casserole up to a day in advance and keep it covered in the refrigerator until ready to bake.

What’s the best way to get a crispy topping without broiling?

If you prefer not to broil, bake the casserole uncovered for the last 10 minutes of cooking to let the top crisp up nicely.

Final Thoughts

This Hearty Beef and Potato Casserole Recipe truly feels like a warm hug on a plate — it’s one of those timeless, family-friendly meals that comforts and satisfies. Once you get the layering and toppings just right, it becomes your go-to for easy, crowd-pleasing dinners. I hope this recipe fills your home with delicious aromas and happy memories as it has mine.