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This hearty Ground Beef and Potato Bake is the kind of old-fashioned, comforting casserole that’s perfect for busy weeknights. Tender diced potatoes, savory ground beef, and a creamy, tangy sauce come together in simple layers, creating a bubbling, cheesy dish that’s satisfying without being fussy.
It’s also wonderfully flexible — you can switch up the vegetables, use a different condensed soup, or top it with any cheese you like. Leftovers reheat beautifully, making this an easy make-ahead or next-day meal. It’s as easy as 1-2-3!
What You’ll Like About This Dish
Simple ingredients. Everyday pantry staples make a flavorful, comforting casserole.
Great texture. Tender potatoes and savory beef with a creamy sauce and melted cheese on top.
Versatile. Swap in different vegetables, soups, or cheeses.
Family-friendly. Mild flavors that appeal to both kids and adults.
Ingredient Notes
- Potatoes: Red potatoes hold their shape well. Yukon Golds also work nicely.
- Ground beef: Use 80–85% lean for the best balance of flavor and texture.
- Vegetables: Onion, celery, and carrot add flavor and color; use a food processor for quick prep.
- Soup: Cream of celery keeps it savory; cream of mushroom is a classic alternative.
- Sour cream: Adds richness and a little tang to the sauce.
- Cheddar cheese: Mild or sharp both work; swap with Monterey Jack for a creamier top.
Steps to Make Ground Beef and Potato Bake
- Boil the diced potatoes until just tender; drain and set aside.
- Cook the ground beef in oil, then add the vegetables and sauté until softened; season and drain.
- Transfer the beef mixture to a greased baking dish and top with the potatoes; season lightly.
- Whisk the soup, milk, and sour cream and spread over the potatoes.
- Cover with foil and bake until hot and bubbly.
- Uncover, add cheese, and bake until melted.
Tips
- Cut the potatoes evenly so they cook at the same rate.
- If you prefer, roast the potatoes instead of boiling for extra flavor.
- Use a wide skillet to brown the beef faster and reduce moisture.
- Add a pinch of paprika or garlic powder to the sauce for a flavor boost.
Recipe Variations
- Creamy mushroom version. Use cream of mushroom soup and add 1 cup sliced mushrooms to the skillet.
- Tex-Mex twist. Stir in chili powder, cumin, and a handful of corn; top with pepper jack.
- Ground turkey option. Substitute turkey and add a splash of Worcestershire for deeper flavor.
- Cheesy potato layer. Toss the potatoes with a handful of shredded cheese before layering.
Serving Suggestions
- Serve with a simple green salad or steamed broccoli.
- Pair with garlic bread, biscuits, or crusty rolls.
- Add pickled vegetables or coleslaw for a bright contrast.
- Garnish with parsley, chives, or green onions.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in a 300°F oven or microwave in short intervals until hot.
Freeze: Freeze tightly wrapped portions for up to 2 months. Thaw in the refrigerator before reheating.
This easy beef and bean bake is another quick and easy dinner option. Or you might like this skillet cheeseburger macaroni or our easy pour pizza, a great option when you’re craving pizza but don’t want to fuss with a pizza crust.
Ground Beef and Potato Bake
Ingredients
- 1 ½ pounds potatoes, gold or red-skinned, peeled and cut into 1/2-inch dice
- 1 tbsp kosher salt for the potato cooking water
- 1 tbsp vegetable oil
- 1 ½ pounds ground beef
- 1 cup chopped onion
- ½ cup chopped celery
- 1 carrot, cut into matchsticks or julienne
- ½ tsp Kosher salt, plus more as needed to taste
- ¼ tsp Freshly ground black pepper, plus more as needed to taste
- Cooking oil spray for the baking dish
- 1 (10 3/4-ounce) can cream of celery soup, (or cream of mushroom)
- ¾ cup milk
- ½ cup sour cream
- 6 ounces shredded cheddar cheese
Recommended Equipment
Instructions
- Put the potatoes in a saucepan and cover with water. Add 1 tablespoon of kosher salt. Bring the potatoes to a boil over high heat. Reduce the heat to medium-low and cover the pan; cook for about 8 to 12 minutes, or until the potatoes are tender but still firm. Drain and set aside.1 1/2 pounds potatoes | 1 tbsp kosher salt for the potato cooking water
- Heat the vegetable oil in a skillet over medium heat. Add the ground beef and cook undisturbed for 4 minutes. Add the onion, celery, and carrots, and continue to cook for 4 to 6 minutes more or until the ground beef is no longer pink and the vegetables are softened. Drain off and discard excess grease. Add 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper to the beef mixture.1 tbsp vegetable oil | 1 1/2 pounds ground beef | 1 cup chopped onion | 1/2 cup chopped celery | 1 carrot | 1/2 tsp Kosher salt | 1/4 tsp Freshly ground black pepper
- Meanwhile, spray a 2 1/2-quart baking dish with cooking oil spray and heat the oven to 350 F.
- Transfer the beef and vegetables to the prepared baking dish and top with the potatoes. Sprinkle the potatoes lightly with kosher salt and freshly ground black pepper.
- Cover the baking dish tightly with foil and bake for 45 minutes.
- Uncover the baking dish and scatter the shredded cheese over the top. Continue to bake, uncovered, for 10 minutes.6 ounces shredded cheddar cheese
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
