There’s nothing quite like a warm, cheesy casserole to bring the family together at the dinner table—and this Melted Cheddar and Ground Beef Potato Casserole delivers cozy comfort in every forkful. Thinly sliced potatoes layered with savory ground beef, aromatic onions and garlic, and a gooey cheddar topping make this dish an instant weeknight favorite.

Whether you’re cooking for a big household or planning ahead for a week’s worth of satisfying meals, this casserole is hearty, budget-friendly, and incredibly flavorful. It’s the kind of meal that tastes like a hug—rich, warm, and satisfying to the very last bite.

Why You’ll Love This Casserole

This dish checks all the boxes for a satisfying, no-fuss family meal. It uses common pantry staples, doesn’t require any fancy kitchen skills, and can easily be doubled for leftovers or freezing. The milk and beef broth combination gives the casserole a luscious texture, while the cheddar adds that irresistible melty, cheesy top.

It’s ideal for:

• Busy weeknights when you want dinner in the oven while you unwind
• Crowd-pleasing potlucks or casual gatherings
• Picky eaters—because who can resist cheesy potatoes?
• Stretching a pound of ground beef into a filling and flavorful dish

Ingredients You’ll Need

Here’s what goes into this comforting casserole:

Main Ingredients:

• 4 large potatoes – Thinly sliced; Russet or Yukon Golds work best for tenderness and structure
• 1 lb ground beef – Lean ground beef is ideal
• 1 medium onion, diced – Adds sweetness and depth
• 2 cloves garlic, minced – Boosts savory flavor
• 1 cup shredded cheddar cheese – Use sharp cheddar for a bolder taste
• 1/2 cup milk – For creaminess
• 1/2 cup beef broth – Adds richness and helps tenderize the potatoes
• 1 tsp dried thyme – Earthy and herby
• 1 tsp paprika – A hint of warmth and color
• Salt and pepper to taste – Essential for seasoning each layer

For Finishing:

• 1 tbsp olive oil – To brown the beef
• Fresh parsley or thyme sprigs, for garnish

Kitchen Equipment Needed

• Large skillet
• Cutting board and sharp knife
• Measuring cups and spoons
• Mixing spoon or spatula
• Mandoline or food processor (optional, for slicing potatoes)
• 9×13-inch baking dish
• Aluminum foil
• Oven

Step-by-Step Instructions

1. Preheat and Prepare

• Preheat your oven to 375°F (190°C).
• Lightly grease your baking dish or spray with nonstick cooking spray.

2. Cook the Ground Beef Mixture

• Heat olive oil in a large skillet over medium heat.
• Add the ground beef and cook until browned, breaking it apart with a spoon (about 6–8 minutes).
• Drain excess fat, then add diced onions and minced garlic.
• Cook for 2–3 minutes until the onions are softened.
• Stir in thyme, paprika, salt, and pepper. Remove from heat.

3. Assemble the Casserole

• Arrange a single layer of sliced potatoes on the bottom of the baking dish.
• Spread half of the beef mixture evenly over the potatoes.
• Add another layer of potatoes and then the remaining beef mixture on top.
• Pour milk and beef broth evenly over the layered ingredients—this will steam and soften the potatoes while baking.

4. Bake Covered

• Cover tightly with foil and bake for 30 minutes.
• This ensures the potatoes cook through without drying out.

5. Add Cheese and Bake Uncovered

• After 30 minutes, remove the foil.
• Sprinkle shredded cheddar cheese generously over the top.
• Bake uncovered for 15–20 minutes, or until the cheese is melted and bubbling, and the potatoes are fork-tender.

6. Rest and Garnish

• Allow the casserole to rest for 5 minutes before serving to let the layers settle.
• Garnish with fresh parsley or thyme.

Recipe Tips & Variations

• Slice potatoes uniformly for even cooking. A mandoline makes this quick and precise.
• Add a vegetable layer like sliced zucchini, mushrooms, or spinach for extra nutrition.
• Use a mix of cheeses like mozzarella, Gruyère, or Monterey Jack for a more complex flavor.
• Make it spicy by adding red pepper flakes or diced jalapeños to the beef mixture.
• Swap the beef for ground turkey or plant-based ground for a lighter or vegetarian version.

Storage and Reheating

To Store:
Refrigerate leftovers in an airtight container for up to 4 days.

To Freeze:
Allow the casserole to cool completely, then wrap it tightly in foil and freeze for up to 3 months. Label with the date.

To Reheat:
From fridge: Microwave individual portions or reheat in the oven at 350°F (175°C) until warmed through (about 20 minutes).
From frozen: Thaw overnight in the fridge and reheat as above, or bake straight from frozen, covered, for 45–50 minutes at 350°F.

Serving Suggestions

This casserole is rich and hearty, so it pairs well with lighter sides:

• Steamed green beans or a crisp garden salad to balance the richness
• Roasted broccoli with lemon zest
• Crusty bread or garlic toast to mop up the cheesy goodness
• Cold beer or a glass of Cabernet Sauvignon to complement the beef and cheddar

Frequently Asked Questions

Q: Can I make this ahead of time?
Yes! Assemble the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if starting from cold.

Q: What’s the best potato for this recipe?
Russet potatoes are great for softness, while Yukon Golds hold their shape and add buttery flavor. Either will work well.

Q: Can I add more vegetables?
Absolutely. Thinly sliced zucchini, bell peppers, or mushrooms make great additions.

Q: Is there a dairy-free version?
Yes—use non-dairy milk and a plant-based cheddar-style cheese.

Q: How do I know when the potatoes are done?
Pierce with a fork—if it goes through easily, they’re ready.

A Casserole You’ll Come Back To

This Melted Cheddar and Ground Beef Potato Casserole is everything a comforting dinner should be—simple, hearty, and packed with flavor. Whether you’re feeding a family or stocking the freezer with easy meals, this recipe is a keeper.

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