Can I make Beef and Potato Casserole ahead of time?

Yes! You can assemble it (without baking), cover tightly, and refrigerate up to 24 hours . When ready, bake as directed—just add 10–15 minutes to the covered bake time since it starts cold.

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days . Reheat in the microwave or oven until hot.

You can, but potatoes can change texture a bit after freezing. If you still want to freeze it, cool completely, wrap well, and freeze up to 2 months . Thaw overnight in the fridge and reheat covered in the oven.

What can I serve with it?

This Beef and Potato Casserole is already a full meal, but it’s great with a simple green salad, steamed broccoli, or roasted carrots—something fresh to balance the creamy, cheesy goodness.

Can I swap the ground beef?

Absolutely. Ground turkey or chicken works well, but you may want a little extra seasoning since beef has a richer flavor.

Beef and Potato Casserole is Irresistible (7 Easy Steps)

Description

This Beef and Potato Casserole is the ultimate comfort food dinner. Layers of seasoned ground beef, tender sliced russet potatoes, creamy homemade sauce, and melted cheddar and mozzarella come together in one cozy, family-friendly bake. Perfect for busy weeknights, meal prep, or Sunday dinner.

Ingredients

Scale

For the Beef Mixture

1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon dried thyme
1 teaspoon Worcestershire sauce

For the Potato Layer

3 large russet potatoes, thinly sliced
2 tablespoons butter, melted
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper

For the Creamy Sauce

1 ½ cups whole milk
½ cup heavy cream
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon ground mustard
1 teaspoon dried parsley

For the Topping

1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese (extra cheesiness)
2 tablespoons chopped fresh parsley

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Instructions

Preheat Oven:
Preheat oven to 350°F (175°C).
Cook the Beef:
Heat olive oil in a skillet over medium heat. Sauté onion until soft. Add garlic and cook 30 seconds. Stir in ground beef, salt, pepper, smoked paprika, thyme, and Worcestershire sauce. Cook until browned. Drain excess grease if needed.
Season Potatoes:
In a bowl, toss sliced potatoes with melted butter, salt, garlic powder, and black pepper.
Layer the Casserole:
Arrange half of the potatoes in a greased baking dish. Spread cooked beef mixture evenly on top. Finish with remaining potatoes.
Make the Sauce:
Whisk together milk, heavy cream, flour, salt, ground mustard, and parsley until smooth. Pour evenly over casserole.
Add Cheese:
Sprinkle cheddar and mozzarella evenly over the top.
Bake:
Cover with foil and bake for 45 minutes. Remove foil and bake 15 more minutes, until golden and bubbly.
Rest & Serve:
Let rest 10 minutes before serving. Garnish with fresh parsley.

Notes

Slice potatoes thinly (about ⅛ inch) for even cooking.

Let the casserole rest before cutting for cleaner slices.

Can be assembled ahead and refrigerated up to 24 hours before baking.

Leftovers keep well in the fridge for 3–4 days.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 5 g
Sodium: 680 mg
Fat: 32 g
Saturated Fat: 17 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 27 g
Cholesterol: 105 mg