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Make the best Cheesy Ground Beef & Potato Casserole with this easy, delicious recipe! Tender potatoes, perfectly seasoned ground beef, and plenty of melted cheddar cheese are baked together in a rich, creamy sauce for the ultimate comfort food dinner. Made with simple ingredients and topped with golden, bubbly cheese, this hearty casserole is perfect for busy weeknights, family dinners, or feeding a hungry crowd. It’s an easy, budget-friendly meal that everyone will want to make again and again!

If you love cheesy potatoes and flavorful ground beef, you’re going to fall in love with this casserole!

We’re talking tender, buttery potatoes layered with savory ground beef, onions, and garlic, all covered in the most delicious homemade cheddar cheese sauce.

And don’t forget the extra cheese on top!

I love making casseroles because they’re such an easy way to turn a few simple ingredients into a hearty, comforting meal. There’s no need for fancy ingredients or complicated cooking techniques. Just classic flavors that come together in one delicious baking dish.

This Cheesy Ground Beef and Potato Casserole is exactly that!

For this recipe, I like to brown the ground beef with onions, garlic, and a few simple seasonings before combining it with the potatoes. This gives the meat a wonderful savory flavor that pairs perfectly with the creamy cheese sauce.

The potatoes are cooked until they’re just barely tender, then layered with the seasoned beef and a homemade sauce made with butter, milk, and sharp cheddar cheese.

Everything gets topped with another generous layer of cheese and baked until hot, bubbly, and lightly golden brown.

The result? A deliciously creamy casserole with tender potatoes, juicy ground beef, and plenty of cheesy goodness in every bite!

One of my favorite things about this recipe is how easy it is to customize. You can add vegetables, use different cheeses, or even make it ahead of time for a busy evening.

It’s also a great way to feed the whole family without spending a lot of money at the grocery store.

Serve it with a simple green salad or roasted vegetables, and you’ve got a complete dinner that’s filling, comforting, and so delicious!

Why you’ll love this recipe

There are so many reasons to love this Cheesy Ground Beef & Potato Casserole! It’s easy to prepare, packed with flavor, and made with ingredients you probably already have in your kitchen.

• It’s the ultimate comfort food. Tender potatoes, savory ground beef, and creamy cheddar cheese come together in a warm, hearty casserole. It’s the kind of dinner that’s perfect for a chilly evening or anytime you’re craving something comforting.
• It’s easy to make. You only need a few simple steps to prepare this recipe. Brown the beef, partially cook the potatoes, make the cheese sauce, then combine everything in a baking dish and pop it in the oven!
• It’s budget-friendly. Ground beef and potatoes are two of my favorite ingredients for making affordable family dinners. Add some cheese, milk, and seasonings, and you’ve got a delicious meal without needing an expensive grocery list.
• It’s a complete meal in one dish. With ground beef, potatoes, and cheese, this casserole is hearty enough to serve as a main course. Just add your favorite vegetable or a fresh salad on the side.
• It’s perfect for making ahead. You can prepare the casserole in advance, refrigerate it, and bake it when you’re ready for dinner. This makes it a great option for busy weeknights or family gatherings.

And if you’re a fan of leftovers, you’re going to love this recipe! The casserole reheats well, making it an easy lunch or dinner for another day.

Ingredients

Here I explain the best ingredients for this Cheesy Ground Beef & Potato Casserole recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.

• Ground beef – I recommend using one pound of 85/15 ground beef, meaning 85% lean meat and 15% fat. This gives the beef plenty of flavor without making the casserole too greasy. You can also use 90/10 ground beef if you prefer a leaner option. If using 80/20 beef, drain the excess grease from the skillet after browning the meat.
• Potatoes – you’ll need approximately 2 pounds of potatoes for this recipe. I recommend Yukon Gold potatoes because they have a naturally buttery flavor and creamy texture. They also hold their shape nicely during baking. Russet potatoes are another great option, but they can become softer because of their higher starch content.
• Olive oil – used to cook the ground beef and onions. I recommend extra virgin olive oil, but vegetable oil, avocado oil, or canola oil will also work.
• Yellow onion – adds a wonderful savory flavor to the ground beef. I recommend using one medium yellow onion, finely diced. You can substitute a sweet onion or white onion if that’s what you have in your kitchen.
• Garlic – fresh minced garlic is one of my favorite ingredients for seasoning ground beef. You’ll need 3 cloves for this recipe. You can substitute 1 teaspoon of garlic powder if you don’t have fresh garlic available.
• Worcestershire sauce – adds a rich, savory flavor to the ground beef. Just 1 tablespoon makes a big difference! I love using this ingredient in ground beef recipes because it adds extra flavor without requiring a long list of seasonings. Soy sauce can be used as a substitute.
• Paprika – adds a slightly sweet, peppery flavor to the beef. I recommend regular paprika, but you can use smoked paprika if you prefer a little smoky flavor.
• Dried thyme – adds a subtle herb flavor that pairs perfectly with potatoes and beef. You can substitute dried Italian seasoning if you don’t have thyme.
• Kosher salt – used to season the potatoes, ground beef, and cheese sauce. I recommend starting with the measurements in the recipe, then tasting the sauce before adding any additional salt.
• Black pepper – adds a little peppery flavor to balance the rich cheese sauce. Freshly ground black pepper is my favorite, but regular ground pepper will work just fine.
• Unsalted butter – used to make the base of the homemade cheese sauce. I prefer unsalted butter so I can control how much salt goes into the casserole.
• All-purpose flour – combines with butter to make a roux, which helps thicken the cheese sauce. You only need 3 tablespoons to create a smooth, creamy sauce.
• Whole milk – gives the cheese sauce its creamy texture. I recommend whole milk for the richest flavor, but 2% milk can also be used. For an extra creamy version, replace ½ cup of the milk with half-and-half.
• Sharp cheddar cheese – this is the ingredient that really makes the casserole delicious! You’ll need 2½ cups of shredded cheddar cheese, divided between the sauce and the topping. I always recommend shredding cheese from a block because it melts more smoothly than packaged shredded cheese.
• Dijon mustard – just 1 teaspoon adds a subtle tangy flavor that balances the richness of the cheddar cheese. You won’t taste a strong mustard flavor in the finished casserole, but it really enhances the cheese sauce!

Optional garnish: Fresh parsley, sliced green onions, or chopped chives are all delicious sprinkled over the finished casserole.

What’s the best ground beef to use?

For this recipe, I recommend using ground beef that’s 85% lean and 15% fat.

This gives you a nice balance of flavor and moisture without adding too much grease to the finished casserole.

You can also use 90/10 ground beef if you prefer a leaner option.

If you’re using 80/20 ground beef, that’s totally fine! Just make sure to drain the excess grease from the skillet after browning the meat.

I don’t recommend adding raw ground beef directly to the baking dish for this particular recipe.

Browning the beef first gives it a richer flavor and allows you to break it into small pieces that will distribute evenly throughout the casserole.

It also gives the onions time to soften and the garlic time to release its wonderful flavor.

For an even lighter version, you can substitute ground turkey for the beef.

Just make sure to cook the turkey completely before adding it to the casserole.

What are the best potatoes for this casserole?

My first choice for this recipe is Yukon Gold potatoes.

They have a naturally buttery flavor and a creamy texture that pairs perfectly with sharp cheddar cheese.

Yukon Gold potatoes also hold their shape nicely after boiling and baking. This means you’ll get tender pieces of potatoes in every bite instead of a casserole that turns into mashed potatoes.

Russet potatoes are another great option.

They’re easy to find at most grocery stores and usually very affordable. Since russets have a higher starch content, they tend to become softer during cooking.

If you’re using russet potatoes, I recommend checking them a little earlier when boiling.

Red potatoes will also work!

They have thin skins and a firmer texture, making them a great choice if you prefer potatoes that hold together well.

No matter which variety you choose, cut the potatoes into evenly sized pieces.

I recommend approximately ¾-inch cubes for this recipe.

This size allows the potatoes to cook quickly while still holding their shape when combined with the ground beef and cheese sauce.

You can peel the potatoes or leave the skins on, depending on your preference.

I like peeling them for a smoother, creamier casserole, but leaving the skins on is a great way to save a little prep time!

Instructions

I’ve included step-by-step instructions below to make this recipe super easy to follow at home. For the full detailed recipe instructions and exact ingredient quantities, scroll to the recipe card at the bottom of this post.

You’ll need a large pot, a skillet, and a 9-inch by 13-inch baking dish to prepare this recipe.

Step 1. Prepare the potatoes

Start by preheating the oven to 375°F.

Spray a 9-inch by 13-inch baking dish with nonstick cooking spray and set it aside.

Wash the potatoes thoroughly, then peel them if desired.

Cut the potatoes into approximately ¾-inch cubes, making sure the pieces are relatively close to the same size.

Place the diced potatoes in a large pot and cover them with cold water.

Add a generous pinch of salt, then place the pot on the stove over medium-high heat.

Bring the water to a boil, reduce to a steady simmer, and cook the potatoes for approximately 8-10 minutes.

You want the potatoes to be just barely fork-tender.

They should be soft enough that a fork can pierce them, but still firm enough to hold their shape.

Remember, they’ll continue cooking in the oven!

Drain the potatoes in a colander and set them aside while you prepare the ground beef and cheese sauce.

Step 2. Brown the ground beef

Place a large skillet on the stove over medium-high heat.

Add 1 tablespoon of olive oil.

Once the oil is hot, add the ground beef and diced yellow onion.

Use a spatula to crumble the beef into small pieces as it cooks.

Cook for approximately 6-8 minutes, or until the ground beef is completely browned and the onions have softened.

Add the minced garlic and cook for another minute, stirring frequently.

Drain any excess grease from the skillet.

I like breaking the beef into smaller pieces because it makes the casserole easier to serve and ensures that you get plenty of seasoned beef in every bite.

Step 3. Season the ground beef

Add Worcestershire sauce, paprika, dried thyme, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper to the skillet.

Stir until the beef is evenly coated in the seasonings.

Continue cooking for another minute to bring out the flavors of the spices.

The Worcestershire sauce adds a wonderful savory flavor that pairs perfectly with the creamy cheddar cheese.

Remove the skillet from the heat and set the seasoned ground beef aside while you prepare the cheese sauce.

Step 4. Make the cheese sauce

Place a medium saucepan on the stove over medium heat.

Add 3 tablespoons of unsalted butter.

Once the butter has melted, sprinkle 3 tablespoons of all-purpose flour into the saucepan.

Whisk the butter and flour together until they form a smooth paste, also known as a roux.

Continue whisking for approximately 1 minute to cook the flour.

Slowly pour in 2 cups of whole milk, whisking constantly to combine it with the roux.

I recommend adding the milk gradually to prevent lumps from forming.

Continue cooking for approximately 4-5 minutes, stirring frequently, until the sauce begins to thicken.

You want the mixture to be thick enough to coat the back of a spoon, but still smooth and creamy.

Reduce the heat to low.

Step 5. Add the cheddar cheese

Stir Dijon mustard, ¼ teaspoon of kosher salt, and ¼ teaspoon of black pepper into the sauce.

Remove the saucepan from the heat.

Add 1½ cups of freshly shredded sharp cheddar cheese, a handful at a time.

Stir until the cheese is completely melted and the sauce is smooth.

If you love cheese sauce as much as I do, you’re going to love this step!

The sharp cheddar adds a wonderful rich flavor, while the Dijon mustard balances out the creaminess.

If the sauce seems too thick, add another tablespoon or two of milk.

You want it to be thick enough to coat the potatoes, but still easy to pour over the casserole.

Step 6. Assemble the casserole

Spread half of the cooked potatoes evenly across the bottom of the prepared baking dish.

Spoon half of the seasoned ground beef over the potatoes.

Pour approximately one-third of the cheese sauce over the beef and potatoes.

Next, add the remaining potatoes, followed by the remaining ground beef.

Pour the rest of the cheese sauce evenly over the top.

Use the back of a spoon to gently spread the sauce, making sure it reaches the edges of the baking dish.

I like layering the ingredients because it gives you a delicious combination of potatoes, beef, and cheese sauce in every serving.

You can also gently stir everything together in the baking dish if you prefer a casserole with all of the ingredients mixed evenly.

Both methods work great!

Step 7. Add the cheese topping

Sprinkle the remaining 1 cup of shredded sharp cheddar cheese evenly over the top of the casserole.

Make sure the cheese covers most of the surface, including the edges.

This extra layer of cheese will melt in the oven and create a wonderful golden, bubbly topping.

And let’s be real, you can never have too much cheese on a potato casserole!

Step 8. Bake the casserole

Place the baking dish in the preheated 375°F oven.

Bake uncovered for approximately 25-30 minutes, or until the cheese is melted, the sauce is bubbling around the edges, and the potatoes are completely tender.

If you want a slightly golden brown topping, turn the oven broiler on for the final 1-2 minutes.

Keep a close eye on the casserole during this step!

The cheese can brown quickly, so you’ll want to remove it before it begins to burn.

Step 9. Rest and serve

Remove the casserole from the oven and allow it to rest for approximately 5-10 minutes before serving.

This gives the creamy cheese sauce a little time to thicken and helps the casserole hold together when scooped.

For serving, I like sprinkling freshly chopped parsley or sliced green onions over the top.

The fresh herbs add a nice pop of color and balance the rich flavors of the casserole.

Serve warm, straight from the baking dish, with your favorite vegetables or a fresh salad on the side.

Recipe tips

This Cheesy Ground Beef & Potato Casserole is easy to make, but I’ve included a few tips to help you get the best results every time!

Use evenly sized potatoes. This is one of the most important steps! If the potatoes are cut into different sizes, the smaller pieces may become mushy before the larger ones are completely tender. Aim for approximately ¾-inch cubes.

Don’t overcook the potatoes before baking. The potatoes only need to be partially cooked before going into the oven. If they’re already falling apart after boiling, they may become too soft when baked with the cheese sauce.

Brown the ground beef first. This gives the beef a wonderful flavor and allows you to drain any excess grease before adding it to the casserole.

Use freshly shredded cheese. I always recommend grating cheddar cheese from a block when preparing homemade cheese sauces. Bagged shredded cheese contains anti-caking ingredients that can affect how smoothly it melts.

Don’t boil the cheese sauce after adding the cheddar. High heat can cause the cheese to separate or become grainy. Remove the saucepan from the heat before stirring in the cheese.

Drain the potatoes thoroughly. Extra water from the potatoes can thin out the cheese sauce. Allow them to drain for a few minutes before assembling the casserole.

Use sharp cheddar for the best flavor. Mild cheddar works, but sharp cheddar has a stronger flavor that really shines through when combined with potatoes and beef.

Let the casserole rest before serving. Just 5-10 minutes out of the oven makes a big difference. The sauce will thicken slightly, and the casserole will be easier to portion.

How to make the best homemade cheese sauce

One of my favorite things about this casserole is the homemade cheddar cheese sauce.

Instead of using condensed soup, this recipe combines butter, flour, milk, and freshly shredded cheese to create a delicious creamy sauce from scratch.

And it’s easier than you might think!

The first step is making a roux.

A roux is simply a mixture of butter and flour that’s cooked together to help thicken a sauce.

For this recipe, melt 3 tablespoons of butter and whisk in 3 tablespoons of flour.

After cooking the mixture for approximately 1 minute, slowly add the milk.

Whisking constantly while adding the milk is important because it helps create a smooth sauce without lumps.

Once the milk mixture thickens, remove the saucepan from the heat before adding the shredded cheddar.

This is another important step!

Cheddar cheese can become grainy or oily when exposed to too much heat. Stirring it into the hot sauce off the heat helps it melt smoothly.

I also recommend using sharp cheddar cheese.

It has a stronger flavor than mild cheddar, which means you get plenty of cheesy goodness without needing to add a huge amount of cheese.

For an even richer sauce, replace ½ cup of the whole milk with half-and-half.

You can also add 2 ounces of softened cream cheese along with the cheddar for an extra creamy texture.

And if you’re a fan of smoky cheese, try replacing ½ cup of the cheddar with smoked gouda.

So delicious!

Can you make this casserole without boiling the potatoes first?

Yes! You can make a version of this recipe with raw potatoes, but you’ll need to adjust the preparation and baking time.

I recommend partially cooking the potatoes first because it gives you more control over their texture and allows the casserole to bake in about 30 minutes.

If you’d rather skip the boiling step, slice the potatoes very thinly, approximately ⅛-inch thick, instead of cutting them into cubes.

Thin slices will cook more evenly in the oven than large pieces of raw potato.

Prepare the seasoned ground beef and cheese sauce according to the recipe instructions.

Layer the thinly sliced potatoes, cooked beef, and cheese sauce in the prepared baking dish.

Add an extra ½ cup of milk to the cheese sauce to provide additional moisture while the raw potatoes cook.

Cover the baking dish tightly with aluminum foil.

Bake at 375°F for approximately 60-75 minutes, or until the potatoes are tender when pierced with a knife.

Remove the foil, sprinkle the remaining cheese over the top, then bake uncovered for another 10-15 minutes.

The exact cooking time will depend on the thickness of the potatoes.

While this method is convenient because you don’t need to boil the potatoes, I prefer the original version for a quicker and more predictable dinner.

Recipe variations

One of my favorite things about this cheesy potato casserole is how easy it is to customize.

You can change the type of cheese, add vegetables, or use different seasonings to create a new version of this delicious family dinner.

Bacon cheeseburger potato casserole

If you love bacon cheeseburgers, this variation is for you!

Cook 6 slices of bacon until crispy, then crumble them into small pieces.

Prepare the casserole according to the recipe instructions.

Sprinkle half of the bacon between the layers of potatoes and ground beef.

Add the remaining bacon over the top with the shredded cheddar cheese before baking.

You can also add 1 tablespoon of ketchup and an extra teaspoon of Dijon mustard to the cooked ground beef for a cheeseburger-inspired flavor.

Broccoli cheddar beef and potato casserole

Want to add some vegetables to this comforting meal?

Add 2 cups of small broccoli florets to the casserole.

I recommend steaming the broccoli for 2-3 minutes before adding it to the baking dish.

This softens the broccoli slightly, so it finishes cooking at the same time as the potatoes.

Layer the broccoli with the seasoned ground beef and potatoes, then pour the cheese sauce over everything.

The combination of broccoli, potatoes, beef, and cheddar cheese is so delicious!

Spicy ground beef and potato casserole

If you like a little heat, try adding ¼ teaspoon of cayenne pepper to the ground beef seasoning.

You can also add a 4-ounce can of diced green chilies to the cooked ground beef.

For even more spice, replace 1 cup of sharp cheddar cheese with shredded pepper jack cheese.

I love topping this version with sliced jalapenos and fresh green onions!

Ranch cheesy beef and potatoes

Ranch seasoning is a delicious addition to this casserole.

Add 1 tablespoon of ranch seasoning mix to the ground beef while it cooks.

Reduce the added salt slightly, since ranch seasoning usually contains salt.

The ranch flavor pairs perfectly with the cheddar cheese and tender potatoes.

For an extra flavorful topping, sprinkle cooked crumbled bacon over the casserole after baking.

Extra cheesy potato casserole

If you’re a cheese lover, this variation is definitely worth trying!

Replace ½ cup of sharp cheddar cheese with Monterey Jack cheese.

Monterey Jack has a mild flavor and melts beautifully into the creamy sauce.

You can also add another ½ cup of shredded cheddar over the top before baking.

For a richer flavor, try combining sharp cheddar with a little freshly shredded smoked gouda or Gruyere.

Ground turkey and potato casserole

You can easily substitute ground turkey for ground beef in this recipe.

Use one pound of ground turkey and brown it with the onions and garlic until it’s fully cooked to 165°F.

I recommend using 93% lean ground turkey for the best flavor and texture.

Continue preparing the casserole according to the remaining instructions.

This is a great option if you prefer ground turkey or simply want to change things up!

Frequently asked questions

Can you use frozen potatoes?

Yes! This recipe can also be made with frozen diced hash brown potatoes.

I recommend using approximately 28-32 ounces of frozen diced potatoes in place of the fresh potatoes.

Choose plain diced hash browns instead of shredded potatoes if you want to keep the same texture.

Thaw the potatoes in the refrigerator and drain any excess moisture before using them.

Since many frozen diced potatoes are already partially cooked, you can usually skip the boiling step.

Assemble the casserole according to the recipe instructions and bake until the cheese is bubbly and the potatoes are completely tender.

Can you make this casserole with cream of mushroom soup?

Absolutely!

If you prefer a shortcut version, you can replace the homemade cheese sauce with condensed cream of mushroom soup.

Combine one 10.5-ounce can of condensed cream of mushroom soup with ½ cup of sour cream, ½ cup of milk, and 1½ cups of shredded cheddar cheese.

Stir until everything is well combined.

Use this mixture in place of the homemade cheese sauce, then sprinkle the remaining cheese over the top.

This version is a little different from the original recipe, but it’s great when you want to save time.

Can you make it with cream of chicken soup?

Yes! Cream of chicken soup is another easy substitute for the homemade cheese sauce.

Use the same shortcut method described above, replacing the cream of mushroom soup with condensed cream of chicken soup.

The cream of chicken soup adds a slightly different savory flavor that pairs well with ground beef and potatoes.

I recommend using a low-sodium variety if available, since the beef seasoning and cheddar cheese already add salt to the casserole.

Why are my potatoes still hard?

If the potatoes are still firm after baking, they likely weren’t cooked long enough before adding them to the casserole.

The potatoes should be just barely fork-tender after boiling.

If they’re still completely firm in the center, they’ll need more time in the oven.

Cover the baking dish loosely with aluminum foil and continue baking for another 10-15 minutes.

Check the potatoes again with a knife or fork.

Once they’re completely tender, remove the foil and allow the cheese topping to finish browning if needed.

Why is my casserole watery?

If your casserole has too much liquid, there are a few possible reasons.

The potatoes may not have been drained thoroughly after boiling, or the cheese sauce may not have thickened enough before assembly.

When preparing the sauce, make sure the milk and roux mixture thickens slightly before adding the shredded cheese.

You also want to let the potatoes drain for a few minutes after boiling.

If the casserole looks a little loose when it first comes out of the oven, allow it to rest for 10 minutes before serving.

The sauce will naturally thicken slightly as it cools.

Can you make this casserole gluten free?

Yes! You can make a gluten-free version with a few simple substitutions.

Replace the 3 tablespoons of all-purpose flour with 1½ tablespoons of cornstarch.

Instead of making a traditional roux, whisk the cornstarch with 3 tablespoons of cold milk until smooth.

Heat the butter and remaining milk in a saucepan, then whisk in the cornstarch mixture.

Continue cooking until the sauce thickens before adding the cheddar cheese.

You’ll also want to make sure the Worcestershire sauce, broth if used in any variations, and other packaged ingredients are labeled gluten free.

Can you double the recipe?

Yes! This is a great recipe to double when feeding a crowd.

You’ll need 2 pounds of ground beef, 4 pounds of potatoes, and twice the amount of the remaining ingredients.

I recommend dividing a double batch between two 9-inch by 13-inch baking dishes instead of using one extra-deep casserole dish.

This helps the ingredients heat evenly and makes the casseroles easier to serve.

If you’re baking both dishes at the same time, you may need to add a few extra minutes to the cooking time.

Rotate the dishes if necessary and make sure both are hot throughout before serving.

What to serve with cheesy ground beef and potatoes

This Cheesy Ground Beef & Potato Casserole is hearty enough to serve as a complete meal, but it’s also delicious with a few simple side dishes.

Since the casserole is rich and cheesy, I like pairing it with something fresh or crunchy.

A green salad is one of my favorite options. Crisp lettuce, tomatoes, cucumbers, and a tangy vinaigrette are a delicious contrast to the creamy potatoes and ground beef.

Roasted green beans are another great choice. Toss fresh green beans with olive oil, salt, and pepper, then roast them until tender with slightly crispy edges.

Steamed broccoli pairs perfectly with cheddar cheese. You can serve it on the side or stir it directly into the casserole before baking.

Roasted Brussels sprouts are delicious with ground beef and potatoes. Their caramelized edges add a wonderful flavor that balances the rich cheese sauce.

Corn on the cob is another easy side dish, especially during the summer months.

Garlic bread is perfect if you’re craving an extra comforting meal. Warm, buttery garlic bread is delicious for scooping up any extra cheese sauce left on your plate.

For a simple family dinner, I’d serve this casserole with a fresh green salad or steamed vegetables.

It’s an easy, filling meal that doesn’t need much else!

How to make it ahead of time

This casserole is a great make-ahead recipe, especially if you’re preparing dinner for a busy weeknight or planning a family gathering.

To make it ahead of time, prepare the potatoes, cook the ground beef, and make the homemade cheese sauce according to the recipe instructions.

Assemble everything in the greased baking dish, but don’t bake it yet.

Allow the casserole to cool, then cover it tightly and refrigerate promptly for up to 24 hours.

I recommend waiting to add the final cup of shredded cheddar cheese until right before baking.

When you’re ready to cook, preheat the oven to 375°F.

Remove the casserole from the refrigerator while the oven preheats.

Sprinkle the remaining cheddar cheese over the top and cover the baking dish loosely with aluminum foil.

Bake for approximately 30 minutes covered, then remove the foil and continue baking for another 10-15 minutes, or until the center reaches 165°F and the cheese is melted and bubbly.

Because the casserole is starting cold, it will take longer to heat through than when assembled with warm ingredients.

This is one of my favorite ways to make dinner preparation easier!

You can have almost everything ready ahead of time, then simply pop the casserole in the oven when you’re ready to eat.

How to store and reheat leftovers

One of the best things about making a big casserole is having leftovers for another meal!

This cheesy ground beef and potato casserole reheats well, making it perfect for lunch or dinner throughout the week.

How to store it

Allow the casserole to cool slightly, then divide any leftovers into shallow, airtight containers.

Refrigerate within 2 hours of cooking.

Leftover casserole will stay good in the refrigerator for 3-4 days when stored properly at 40°F or below.

I recommend storing individual portions, so they’re easy to grab and reheat when you need a quick meal.

How to reheat it

My favorite way to reheat leftover casserole is in the oven.

Preheat the oven to 350°F.

Place the leftover casserole in an oven-safe baking dish and add 1-2 tablespoons of milk to help keep the cheese sauce creamy.

Cover loosely with aluminum foil.

Bake for approximately 15-25 minutes, depending on the size of the portion, until heated through to 165°F.

You can also reheat individual portions in the microwave.

Place a serving in a microwave-safe bowl, add a splash of milk, and cover loosely.

Microwave in 30-60 second intervals, checking and stirring gently between each interval, until hot throughout.

If you love extra cheese, sprinkle a little freshly shredded cheddar over the top before reheating!

Can you freeze cheesy ground beef and potato casserole?

Yes! You can freeze this casserole, although the texture may change slightly after thawing.

Potatoes can become a little softer or grainier after freezing, and dairy-based cheese sauces may separate during reheating.

For the best results, I recommend freezing fully cooked portions instead of freezing the assembled casserole before baking.

Allow the casserole to cool, then divide it into freezer-safe containers.

Freeze for up to 2 months for the best quality.

When you’re ready to enjoy it, thaw the casserole overnight in the refrigerator.

Reheat in a covered baking dish at 350°F until the center reaches 165°F.

If the sauce seems a little thick or separated, add a splash of milk before reheating.

More easy ground beef casserole recipes

If you love this Cheesy Ground Beef & Potato Casserole, there are so many other delicious recipes you can make with ground beef!

Cheeseburger casserole is another great family dinner. Seasoned ground beef, pasta, and melted cheddar cheese come together for a hearty meal with classic cheeseburger flavor.

Tater tot casserole is a popular comfort food dish made with ground beef, a creamy sauce, and crispy golden tater tots.

Ground beef and rice casserole is another easy option. Cooked ground beef, rice, vegetables, and a cheesy sauce bake together for a simple family dinner.

Shepherd’s pie with ground beef is perfect when you’re craving potatoes and savory beef. A flavorful ground beef filling is topped with creamy mashed potatoes and baked until golden.

Cheesy taco casserole combines seasoned ground beef, tomatoes, tortillas, and plenty of melted cheese for a delicious Tex-Mex-inspired dinner.

And if you’re looking for another easy comfort food meal, you can never go wrong with a homemade beef and macaroni casserole!

I love keeping a collection of easy ground beef recipes in my regular dinner rotation. They’re affordable, filling, and there are so many delicious ways to prepare them.

This Cheesy Ground Beef & Potato Casserole is definitely one to save!

With tender potatoes, savory seasoned beef, a creamy homemade cheddar sauce, and a golden layer of melted cheese on top, it’s a comforting meal that’s perfect for almost any occasion.

Serve it warm with your favorite vegetables, sprinkle a little fresh parsley over the top, and enjoy every delicious, cheesy bite!

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