Cheddar Beef Potato Bake
When you’re craving a cozy, no-fuss dinner that satisfies every comfort food craving, this Cheddar Beef Potato Bake checks all the boxes. It’s the kind of hearty dish that makes your kitchen smell amazing, fills everyone’s plates generously, and leaves no one hungry.
Layers of thinly sliced potatoes, savory ground beef, and rich, melted cheddar come together under a creamy sauce made from mushroom soup and milk. The result is a warm, cheesy bake that feels like a hug on a plate — simple ingredients transformed into something truly special.
Whether you’re cooking for a family dinner, a Sunday potluck, or just need an easy recipe to feed a hungry crowd, this casserole is the dependable classic that always delivers. It’s rich without being fussy, cheesy without being heavy, and packed with down-home flavor in every bite.
Ingredients for Cheddar Beef Potato Bake
Here’s what you’ll need to create those perfectly layered flavors that make this dish unforgettable.
- Ground beef – Provides the hearty, savory base and adds protein to the dish.
- Onion – Adds sweetness and depth to the beef layer.
- Potatoes – Thinly sliced Yukon Gold or Russet potatoes become tender and buttery as they bake.
- Cheddar cheese – Melts beautifully for that gooey, golden topping and creamy interior.
- Cream of mushroom soup – Forms the creamy sauce that ties everything together.
- Milk – Lightens the sauce and ensures smooth layering.
- Garlic powder – Adds subtle savory warmth.
- Salt and black pepper – Balance and bring out all the flavors.
- Parsley (optional) – Adds a bright touch for garnish.
Step-by-Step Cheddar Beef Potato Bake
STEP 1 – Cook the Beef and Onion
In a large skillet over medium heat, brown the ground beef with diced onion until no pink remains. As it cooks, break up the meat into small pieces so it layers easily later. Once browned, drain off any excess grease to keep the dish from becoming heavy. The mixture should smell rich and savory with that perfect hint of onion sweetness.
STEP 2 – Make the Creamy Sauce
In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and black pepper until smooth. The sauce should be pourable but still thick enough to coat a spoon. This creamy mixture will seep through the layers, flavoring the potatoes and beef while keeping the casserole moist during baking.
STEP 3 – Build the Layers
Lightly grease a 9×13-inch baking dish, then begin by spreading a thin layer of the sauce on the bottom. Arrange a layer of sliced potatoes over it, slightly overlapping each piece. Spoon half of the cooked beef mixture on top, sprinkle with a handful of cheddar cheese, and drizzle with more sauce. Repeat with another layer of potatoes, beef, cheese, and the remaining sauce until everything is used up. Finish with a final scattering of cheddar cheese on top for that bubbly, golden crust.
STEP 4 – Bake Until Tender
Cover the baking dish tightly with foil and bake in a preheated 350°F (175°C) oven for about 60 to 70 minutes. The steam trapped under the foil helps the potatoes cook through until fork-tender. Once they’re soft, remove the foil and bake uncovered for another 10 to 15 minutes. This step allows the cheese to melt into a golden, slightly crisped topping that’s irresistibly bubbly.
STEP 5 – Let It Rest and Serve
Once out of the oven, let the casserole rest for about 10 minutes before cutting into it. This gives the layers time to settle and makes serving much easier. Garnish with a sprinkle of parsley for a pop of color and freshness. Serve warm and enjoy that perfect combination of creamy potatoes, melted cheese, and flavorful beef in every bite.
Can I Use a Different Soup or Sauce Base?
Definitely. While cream of mushroom soup gives this casserole a classic flavor, you can swap it for cream of chicken or cream of celery for a slightly lighter taste. You could also make a quick homemade sauce with butter, flour, milk, and a dash of bouillon if you prefer to skip canned soup altogether. Each variation brings its own twist, but all result in that same cozy texture.
What’s the Best Cheese for This Bake?
Sharp cheddar is the classic choice, offering just the right amount of bite and meltability. However, mixing in Monterey Jack, Colby, or even mozzarella adds a gooier, creamier element. For a bolder flavor, a touch of smoked cheddar or Gruyère brings extra depth without overpowering the dish.
Can I Prepare This Dish Ahead of Time?
Yes, this recipe is perfect for prepping in advance. Assemble the entire casserole up to a day before baking, cover tightly with foil, and refrigerate. When ready to cook, pop it straight into the oven — just add 10 extra minutes to the covered baking time to compensate for the chill. It’s a lifesaver for busy evenings or when hosting guests.
How Do I Know When the Potatoes Are Fully Cooked?
You’ll know the casserole is done when the potatoes yield easily to a fork but still hold their shape. The top should be bubbling with melted cheese, and you’ll see little pockets of creamy sauce around the edges. If the potatoes still feel firm, cover again with foil and continue baking for 10–15 more minutes.
Helpful Tips
- Slice evenly: Uniform potato slices ensure everything cooks at the same rate.
- Don’t skip resting: A short rest after baking lets the sauce thicken and layers hold together better.
- Try a topping twist: Add crushed crackers or fried onions for extra crunch before the final bake.
Serving Ideas for Cheddar Beef Potato Bake
This casserole pairs beautifully with something light and fresh to balance the richness. A crisp green salad with vinaigrette or steamed broccoli works perfectly. You can also serve it alongside garlic bread or a simple coleslaw for a comforting, well-rounded meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15 minutes, or heat individual portions in the microwave until hot. If frozen, thaw overnight in the fridge before reheating. The flavors often taste even better the next day as they meld together, making this a great make-ahead meal for busy weeks.
Cheddar Beef Potato Bake
Ingredients
- 1 can 10.5 ounces condensed cream of mushroom soup
- 2 cups grated cheddar cheese separated into halves
- 1 small yellow onion finely chopped
- 1/2 teaspoon granulated garlic powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 5 to 6 medium-sized potatoes such as Russet or Yukon Gold, peeled and sliced thinly
- 1/2 cup whole milk
- 1 pound lean ground beef
- Optional: freshly chopped parsley for garnishing
Instructions
- Preheat the oven to 350°F (175°C) and lightly coat a 9×13-inch baking pan with non-stick spray or a thin layer of oil.
- In a large skillet set over medium heat, brown the ground beef together with the chopped onion until the meat is fully cooked and no pink remains. Drain off any rendered fat.
- In a mixing bowl, stir together the mushroom soup, milk, garlic powder, salt, and pepper until you achieve a uniform consistency.
- Arrange a layer of the thinly sliced potatoes across the bottom of the prepared dish. Spoon a portion of the cooked beef mixture over the potatoes. Pour some of the soup mixture over the meat layer, and sprinkle a handful of the shredded cheddar. Repeat the layering process until all ingredients are used, reserving half of the cheese for later.
- Cover the baking dish tightly with foil and place in the oven. Bake for 60 to 70 minutes, or until the potatoes are easily pierced with a fork.
- Uncover the dish, scatter the remaining cheese evenly on top, and return to the oven for another 10 to 15 minutes, or until the cheese is golden and bubbling.
- Once removed from the oven, allow the casserole to sit undisturbed for 10 minutes to set. Garnish with chopped parsley if using, and serve warm.