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–+ servings
Melany

Cheesy Ground Beef and Potato Casserole: Comfort Food at Its Best

A hearty casserole with layers of tender potatoes, seasoned ground beef, and creamy, cheesy goodness. This comfort food classic is perfect for family dinners or meal prep, delivering nostalgic flavors and satisfying textures with every bite.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 lbs ground beef 93% lean
  • 1 1/4 cups chopped onion
  • 3 garlic cloves minced
  • 3 medium russet potatoes sliced 1/4-inch thick
  • 1 cup mozzarella cheese shredded
  • 1 cup sharp cheddar cheese shredded
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
For the Cream Sauce:
  • 1 cup milk plant-based or whole
  • 1/2 cup beef broth
  • 3/4 cup Greek yogurt
  • 2 1/2 tablespoons butter
  • 2 1/2 tablespoons gluten-free all-purpose flour
  • Salt and pepper to taste

Method
 

Preheat Oven:
  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
Cook the Ground Beef:
  1. Heat a large skillet over medium heat. Brown the ground beef until no longer pink, then drain excess fat.
  2. Add the chopped onion and minced garlic to the skillet. Cook for 2-3 minutes until softened.
  3. Stir in Worcestershire sauce, garlic powder, onion powder, paprika, and season with salt and pepper. Remove from heat.
Make the Cream Sauce:
  1. In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
  2. Gradually add the milk and beef broth, whisking continuously until the sauce thickens.
  3. Remove from heat and stir in Greek yogurt. Season with salt and pepper to taste.
Assemble the Casserole:
  1. Arrange half of the potato slices in an even layer on the bottom of the prepared baking dish.
  2. Spread half of the ground beef mixture over the potatoes.
  3. Pour half of the cream sauce evenly over the beef layer.
  4. Repeat the layers with the remaining potatoes, beef, and cream sauce.
Add Cheese and Bake:
  1. Sprinkle mozzarella and cheddar cheese evenly over the top of the casserole.
  2. Cover the dish with aluminum foil and bake for 45-50 minutes, or until the potatoes are tender.
  3. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Cool and Serve:
  1. Let the casserole rest for 5-10 minutes before serving to allow the flavors to meld and the dish to set.

Notes

  • Potato Slicing Tip: Use a mandoline slicer for even, thin potato slices.
  • Make Ahead: Assemble the casserole up to 24 hours in advance and store in the fridge until ready to bake.
  • Freezing Option: Assemble and freeze before baking. Thaw overnight in the fridge before cooking as directed.

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