Hearty Ground Beef and Potato Bake

ByEmily
Hearty ground beef and potato bake served in a casserole dish 1
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I keep a casserole dish in my trunk (not really—just checking if you’re paying attention), because a layered bake like this is my go-to when the week goes sideways. Hearty Ground Beef and Potato Bake is the kind of dinner that smells like home before you even open the oven—warm starch, browned beef, a hint of Worcestershire (you can almost hear grandma cluck), and it sets everyone at the table right quick. One small note: I like my cheese a little extra golden on top (it makes the kids cheer).

Why this bake feels like supper at the county fair

  • Simple pantry staples—no fancy chase—so it’s something you can start without a trip to the store (handy on rainy days).
  • Layers trap flavor; the potatoes soak up the creamy mushroom soup and beef juices (that’s where the comfort lives).
  • Feeds a crowd or stretches for lunches; leftovers reheat well in a skillet or oven.
  • If you’re a fan of creamy pasta bakes, you’ll find similar comfort in a creamy beef and shells—different vehicle, same soul.

A quick kitchen moment


My Aunt Mae served this when it rained and we all sat at the long table with damp coats; there’s a hush that falls over people when a pot goes around the table (you know the one).

What you’ll need

1 pound ground beef
4 medium potatoes, thinly sliced
1 onion, chopped
2 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese
1 cup milk
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 tablespoon olive oil
Fresh parsley, chopped (for garnish)

Step-by-step (easy)

  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, heat the olive oil over medium heat and add the chopped onion and minced garlic, cooking until softened.
  3. Add the ground beef and cook until browned. Drain excess fat.
  4. In a large mixing bowl, combine the cream of mushroom soup, milk, Worcestershire sauce, salt, and pepper. Stir in the cooked beef mixture.
  5. In a greased casserole dish, layer the sliced potatoes and beef mixture alternately. Finish with a layer of potatoes on top.
  6. Cover with foil and bake for 45 minutes.
  7. Remove the foil, sprinkle shredded cheddar cheese on top, and bake for an additional 15 minutes until cheese is melted and bubbly.
  8. Garnish with chopped parsley before serving.

A little home-cook note


If your potatoes are on the thicker side, give the bake an extra 10–15 minutes covered (check with a fork); and if you want to make it a potluck star, serve it with roasted vegetables or even a sweet-savory side like glazed sausage and potatoes for a truly filling spread that’ll have folks asking for your recipe (I won’t tell if you call it “my special” instead of admitting it’s mostly pantry magic).

A soft nudge: try it with a crisp green salad and a slice of buttered bread—simple pleasures, always.

Common questions answered


Can I use russet or Yukon Gold potatoes? +

Yes—Yukon Golds hold together a bit better; russets get creamier. Either works fine depending on the texture you like.

Can I make this ahead of time? +

Absolutely—assemble, cover, refrigerate, and add 15–20 minutes to baking time when cooking from chilled.

Is there a good make-it-vegetarian swap? +

Use plant-based ground meat or a mix of mushrooms and lentils for body, and swap the cream soup for a vegetarian version.

How do I prevent soggy potatoes? +

Slice potatoes thin and uniform; drain excess fat from beef and don’t overdo the milk—potatoes should steam, not swim.

Can I freeze leftovers? +

Yes—cool completely, wrap well, and freeze up to 2 months; thaw overnight before reheating in the oven.

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Hearty Ground Beef and Potato Bake

This comforting layered bake combines ground beef, potatoes, and creamy mushroom soup for a hearty dinner everyone will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef
  • 4 medium potatoes, thinly sliced Russet or Yukon Gold work well.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup shredded cheddar cheese For topping.
  • 1 cup milk
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 tablespoon olive oil For cooking.
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, heat the olive oil over medium heat and add the chopped onion and minced garlic, cooking until softened.
  3. Add the ground beef and cook until browned. Drain excess fat.
  4. In a large mixing bowl, combine the cream of mushroom soup, milk, Worcestershire sauce, salt, and pepper. Stir in the cooked beef mixture.
  5. In a greased casserole dish, layer the sliced potatoes and beef mixture alternately. Finish with a layer of potatoes on top.
Baking
  1. Cover with foil and bake for 45 minutes.
  2. Remove the foil, sprinkle shredded cheddar cheese on top, and bake for an additional 15 minutes until cheese is melted and bubbly.
  3. Garnish with chopped parsley before serving.

Notes

If your potatoes are on the thicker side, give the bake an extra 10–15 minutes covered. For potluck, serve with roasted vegetables or a sweet-savory side like glazed sausage and potatoes. Try it with a crisp green salad and a slice of buttered bread for simple pleasures.

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