Ground Beef and Potato Casserole – Budget Comfort Food

Chef Emma here, and I need to tell you about the week this casserole literally saved our grocery budget—and became a family favorite in the process. It was one of those months where unexpected expenses hit from every direction, and I found myself staring at the pantry trying to figure out how to feed my family hearty, satisfying dinners without breaking the bank.

I had ground beef, potatoes, a can of cream soup, and some cheese—all budget staples. I layered everything together, popped it in the oven, and crossed my fingers.

An hour later, the house smelled incredible, and when I pulled that bubbling, golden casserole from the oven, I knew I’d created something special. The potatoes were tender and creamy, the seasoned beef was perfectly savory, and the melted cheese on top was gorgeously golden. My kids scraped their plates clean, my husband asked for seconds, and the leftovers were even better the next day. Best of all, the entire dish cost less than twelve dollars to make and fed our family of six with leftovers.

This ground beef and potato casserole has become our ultimate budget comfort meal—the one we turn to when money is tight but we still crave that homemade, stick-to-your-ribs goodness that makes everyone feel loved. Whether you’re looking for affordable casserole recipes, need budget-friendly recipes with ground beef, or searching for easy dinner recipes that stretch your dollars without sacrificing flavor, this classic layered casserole delivers every single time.

Summary

Ground Beef and Potato Casserole features layers of sliced potatoes, seasoned ground beef, cream of mushroom soup, and melted cheddar cheese baked together until bubbly and golden. This dinner recipe takes 15 minutes of prep and 60-70 minutes in the oven.

Perfect for feeding families on a budget, this dish serves 6-8 people and costs approximately $10-12 to make. It’s naturally gluten-free (with the right soup), freezer-friendly, and incredibly satisfying—the ultimate comfort food that won’t empty your wallet.

Equipment

You’ll need just basic kitchen tools:

• 9×13-inch baking dish – Standard casserole pan
• Large skillet – For browning ground beef
• Sharp knife and cutting board – For slicing potatoes
• Aluminum foil – For covering during baking
• Wooden spoon or spatula – For cooking beef
• Measuring cups and spoons – For accurate amounts

Ingredients

For the Casserole:

• 1½ pounds ground beef (80/20 or 85/15)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1½ teaspoons salt (divided)
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika (optional)
• 2 pounds Russet or Yukon Gold potatoes, thinly sliced (about ¼-inch thick)
• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
• ½ cup whole milk or beef broth
• 2 cups shredded cheddar cheese (divided)
• 2 tablespoons butter, cut into small pieces
• Fresh parsley for garnish (optional)

Optional Add-Ins:

• 1 cup frozen mixed vegetables
• 1 can (10 oz) diced tomatoes with green chilies, drained
• 1 tablespoon Worcestershire sauce
• 1 cup frozen corn kernels
• 1 cup sour cream mixed into the soup

Directions

Step 1: Preheat and Prep

Preheat your oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray or lightly grease with butter. Wash and thinly slice the potatoes into ¼-inch rounds—you can peel them if you prefer, but leaving the skin on adds nutrients and saves time. Pat the potato slices dry with paper towels.

Step 2: Brown the Ground Beef

Heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking up the meat with your spoon as it cooks. Cook for 7-9 minutes until the beef is browned and no longer pink, and the onions are softened. Add the minced garlic, 1 teaspoon salt, black pepper, garlic powder, onion powder, and smoked paprika if using. Cook for another minute until fragrant. Drain any excess fat if needed.

Step 3: Prepare the Sauce

In a medium bowl, whisk together the cream of mushroom soup and milk (or broth) until smooth. This creates a creamy sauce that will bind everything together and keep the casserole moist during baking. Set aside.

Step 4: Layer the Potatoes (First Layer)

Arrange half of the sliced potatoes in an even layer on the bottom of your prepared baking dish, overlapping slightly. Sprinkle with a pinch of salt (about ¼ teaspoon). Dot with half of the butter pieces.

Step 5: Add the Beef Layer

Spread the cooked ground beef mixture evenly over the potato layer, creating a nice, level surface. Sprinkle 1 cup of the shredded cheddar cheese over the beef.

Step 6: Add Second Potato Layer

Layer the remaining potato slices over the beef and cheese, arranging them in an even layer. Sprinkle with remaining ¼ teaspoon salt and dot with the remaining butter pieces.

Step 7: Add the Sauce

Pour the soup mixture evenly over the top layer of potatoes, spreading it gently to cover as much surface area as possible. The sauce will seep down through the layers as it bakes, creating that creamy, comforting texture.

Step 8: Cover and Bake

Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 60-70 minutes, until the potatoes are fork-tender. You should be able to easily pierce through all layers with a fork or knife.

Step 9: Add Cheese and Finish

Remove the foil and sprinkle the remaining 1 cup of cheddar cheese evenly over the top. Return to the oven, uncovered, and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and golden brown.

Step 10: Rest and Serve

Remove from the oven and let the casserole rest for 10 minutes before serving. This allows the layers to set and makes serving easier. Garnish with fresh chopped parsley if desired, then serve hot and enjoy!

Tips and Variations

Chef Emma’s Pro Tips:

• Slice potatoes evenly: Use a mandoline slicer for uniform ¼-inch slices that cook evenly
• Don’t skip resting: The 10-minute rest after baking helps the casserole set and makes serving cleaner
• Drain the beef well: Excess grease makes the casserole oily—drain thoroughly
• Use quality cheese: Grate your own cheese for better melting (pre-shredded has anti-caking agents)
• Test for doneness: A knife should slide easily through all potato layers when done
• Make ahead: Assemble completely, cover, and refrigerate up to 24 hours before baking
• Budget tip: Buy potatoes and cheese in bulk to save even more

Delicious Variations:

• Loaded Baked Potato Style: Add cooked crumbled bacon, sour cream drizzled on top, and green onions
• Taco Casserole: Use taco seasoning on the beef and add salsa, black beans, and Mexican cheese blend
• Vegetable-Loaded: Add layers of frozen mixed vegetables between the potatoes and beef
• Cheesy Deluxe: Use a mixture of cheddar, mozzarella, and Monterey Jack cheese
• Shepherd’s Pie Style: Add peas and carrots to the beef, use mashed potatoes as top layer
• Creamy Version: Add ½ cup sour cream mixed into the soup mixture
• Italian Twist: Season beef with Italian herbs, use marinara sauce instead of soup, add mozzarella
• French Onion Style: Caramelize the onions, use Gruyère cheese, add French onion soup

Serving Suggestions:

• Simple side salad with ranch dressing
• Steamed green beans or broccoli
• Dinner rolls or biscuits
• Coleslaw
• Corn on the cob
• Garlic bread

Storage and Freezing:

• Refrigerator: Store covered for up to 4 days; reheat in oven at 350°F
• Freezer: Freeze unbaked or baked casserole for up to 3 months
• Freezing instructions: Wrap tightly in plastic wrap, then foil; label with date
• Reheating from frozen: Thaw overnight in fridge, then bake covered at 350°F for 30-40 minutes
• Leftovers: Individual portions reheat well in the microwave (2-3 minutes)

Nutrition Facts

Note: Nutrition facts are estimates based on standard ingredients. Values will vary based on specific brands and optional add-ins.

Nutritional Highlights

This Ground Beef and Potato Casserole delivers 23 grams of protein per serving, making it a satisfying and filling meal that keeps everyone at the table full for hours. The ground beef provides complete protein with all essential amino acids, plus iron for healthy blood cells, zinc for immune function, and B vitamins (especially B12) for energy metabolism and nervous system health.

The potatoes contribute complex carbohydrates for sustained energy, plus vitamin C for immune support, potassium for blood pressure regulation, and vitamin B6 for brain health. When you leave the skins on (which I recommend!), you also get additional fiber and nutrients. The cheese adds calcium for strong bones and teeth, plus additional protein and vitamin A.

At approximately $1.50-2.00 per serving, this casserole offers excellent nutritional value for the price. The combination of protein, carbohydrates, and fat creates a well-balanced comfort meal that satisfies both hunger and the budget.

Dietitian Tips

• Increase vegetables: Add layers of sliced carrots, frozen peas, or chopped bell peppers
• Boost fiber: Leave potato skins on and add extra vegetables
• Choose lean beef: Use 90/10 ground beef to reduce saturated fat by about 6g per serving
• Reduce sodium: Use low-sodium cream soup and reduce added salt
• Add nutrients: Mix in a bag of frozen mixed vegetables between layers
• Lighter version: Use reduced-fat cheese and soup, ground turkey instead of beef
• Balance your plate: Serve with a large side salad or steamed vegetables

FAQs

Can I use frozen hash browns instead of fresh potatoes?
Yes! Frozen hash browns (thawed) or frozen diced potatoes work great and save prep time. Use a 28-32 oz bag, thawed and drained. The casserole may cook slightly faster.

Do I need to pre-cook the potatoes?
No! Raw potato slices will cook perfectly during the baking time. Just make sure they’re sliced thin enough (¼ inch) and the casserole is covered for the first hour so they steam and become tender.

Can I make this ahead of time?
Absolutely! Assemble the entire casserole up through step 7, cover tightly with foil, and refrigerate for up to 24 hours. Bake as directed, adding an extra 10-15 minutes since it’s starting cold.

What if my casserole is too dry?
If your casserole seems dry, add an extra ¼-½ cup of milk or broth to the soup mixture before pouring over the potatoes. You can also add a little more butter between the layers.

Can I use a different type of soup?
Yes! Cream of chicken, cream of celery, or cheddar cheese soup all work wonderfully. Each gives a slightly different flavor profile. You can also use a combination of soups.

How do I know when it’s done?
The casserole is done when a knife slides easily through all the potato layers without resistance, and the edges are bubbling. The internal temperature should be around 165°F.

Can I freeze this casserole?
Yes! Freeze either before or after baking. Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in refrigerator overnight before baking or reheating.

Conclusion

This Ground Beef and Potato Casserole is the ultimate budget comfort food—proof that you don’t need expensive ingredients to create something truly satisfying and delicious. With simple, affordable staples and straightforward layering, you can feed your whole family a hearty, homemade meal that rivals anything from a restaurant.

Whether you’re looking for economical casserole recipes to stretch your grocery budget, need reliable recipes with ground beef that everyone will love, or searching for comforting easy dinner recipes that warm hearts and bellies, this classic layered casserole delivers every time. It’s the kind of meal that makes you feel good about what you’re serving—good food, good value, and lots of love in every bite.

So grab those budget-friendly ingredients, layer them up, and get ready for your kitchen to smell absolutely amazing. This is comfort food at its finest—and your wallet will thank you!

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Ground Beef and Potato Casserole – Budget Comfort Food

This budget-friendly ground beef and potato casserole layers seasoned beef, sliced potatoes, creamy soup, and melted cheese for the ultimate comfort food!

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Servings: 8

Ingredients Equipment Method Notes

Ingredients

  

• For the Casserole:
• – 1½ pounds ground beef 80/20 or 85/15
• – 1 medium yellow onion diced
• – 3 cloves garlic minced
• – 1½ teaspoons salt divided
• – ½ teaspoon black pepper
• – ½ teaspoon garlic powder
• – ½ teaspoon onion powder
• – ½ teaspoon smoked paprika optional
• – 2 pounds Russet or Yukon Gold potatoes thinly sliced ¼-inch
• – 1 can 10.5 oz cream of mushroom soup
• – ½ cup whole milk or beef broth
• – 2 cups shredded cheddar cheese divided
• – 2 tablespoons butter cut into small pieces
• – Fresh parsley for garnish optional
• Optional Add-Ins:
• – 1 cup frozen mixed vegetables
• – 1 can 10 oz diced tomatoes with green chilies drained
• – 1 tablespoon Worcestershire sauce
• – 1 cup frozen corn
• – 1 cup sour cream

Equipment

• 9×13-inch baking dish
• – Large skillet
• Sharp knife and cutting board
• Aluminum Foil
• Wooden spoon or spatula
• – Measuring cups and spoons

Method

 

1. Preheat oven to 350°F. Spray 9×13-inch baking dish with cooking spray. Wash and thinly slice potatoes into ¼-inch rounds. Pat dry with paper towels.
2. Heat large skillet over medium-high heat. Add ground beef and diced onion, breaking up meat as it cooks. Cook 7-9 minutes until browned. Add garlic, 1 tsp salt, pepper, garlic powder, onion powder, and paprika if using. Cook 1 minute more. Drain excess fat.
3. In medium bowl, whisk together cream of mushroom soup and milk until smooth. Set aside.
4. Arrange half of sliced potatoes in even layer in prepared baking dish, overlapping slightly. Sprinkle with pinch of salt. Dot with half the butter pieces.
5. Spread cooked ground beef mixture evenly over potatoes. Sprinkle with 1 cup shredded cheddar cheese.
6. Layer remaining potato slices over beef and cheese in even layer. Sprinkle with remaining ¼ tsp salt. Dot with remaining butter.
7. Pour soup mixture evenly over top layer of potatoes, spreading gently to cover.
8. Cover tightly with aluminum foil. Bake 60-70 minutes until potatoes are fork-tender.
9. Remove foil. Sprinkle remaining 1 cup cheese over top. Bake uncovered 10-15 minutes more until cheese is melted and golden.
10. Let rest 10 minutes before serving. Garnish with fresh parsley if desired. Serve hot!

Notes

– Use mandoline for uniform potato slices
– Let rest 10 minutes after baking for cleaner serving
– Drain beef well to prevent greasy casserole
– Grate your own cheese for better melting
– Make ahead: assemble, refrigerate up to 24 hours, then bake
– Frozen hash browns work great too (thawed)
– Freeze unbaked or baked for up to 3 months
– Add extra vegetables for nutrition boost
– Costs approximately $10-12 to make entire casserole

Nutrition (per serving):
Calories: 395 kcal
Protein: 23g
Total Carbohydrates: 28g
Dietary Fiber: 3g
Sugars: 3g
Total Fat: 21g
Saturated Fat: 10g
Cholesterol: 75mg
Sodium: 680mg
Calcium: 240mg

Recipe Yield: 8 servings