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by Robyn Conley Downs on Feb 17, 2025 0 comments »
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This simple oven baked ground beef and potato casserole is the perfect meal made with tomato sauce (no canned soup here!), ground beef, russet potatoes, and just the right amount of melty cheddar. Hearty, comforting, and easy to make, it’ll have the whole family going back for more!
Spoiler Alert: This Ground Beef Potato Casserole Will Quickly Become Your New Fave Dinner
For this simple potato and beef casserole, I wanted to create a quick + easy way to use two staple ingredients that are always on hand, budget-friendly, and family-friendly. Enter center stage: ground beef and russet potatoes! Seriously, I love pairing classic ground beef with veggies, because it’s a great way to get a wholesome meal on the table, like my ground beef and spaghetti squash casserole and my zucchini and ground beef casserole. Told ya I love this combo!
This Weeknight Potato Beef Casserole Has Loads of Flavor with Little Effort
I lightened up this protein-forward beef casserole without using any soup, but rather with just a humble can of tomato sauce. And to maximize those homey, comforting flavors (and to minimize the chopping) I used garlic powder and a tiny kick from mild chili powder. However, if you love spice, you can certainly swap in spicy chili powder for a little kick. Plus mustard adds the perfect amount of sharpness and tang to balance things out. Finally, for ooey gooey vibes, I love using sharp cheddar to top this freezable casserole, but you could use any grated cheese that you like.
Welcome to My Kitchen! Let’s Make Cheesy Beef and Potato Casserole
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Tips to Simplify this Easy Potato + Ground Beef Casserole
- Perfectly Chopped: Use a vegetable chopper (if you have one) to get all the potato pieces the same size so they’ll cook evenly. It’s totally doable with a kitchen knife, but the chopper makes quick work of it.
- No-Peel: You don’t have to peel the potatoes – what a time-saver!
- Cooked ’til Perfection: I tested this recipe lots of ways, and getting the potatoes cooked all the way is the key to making this work. So cook them juuuust until tender, but not falling apart.
- Add Water: Add just a splash of water if your potatoes are sticking to the pan as they cook.
- Drain the Fat: If you’re using something other than lean ground beef, you can drain the fat (if you desire).
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Cheesy Ground Beef Potato Casserole (No Soup!)
by Robyn Conley Downs
Servings: 6 servings
Prep: 15 minutes mins
Cook: 40 minutes mins
Total: 55 minutes mins
This cheesy ground beef and potato casserole is my go-to dinner when I want a quick & easy home-cooked meal on the table in under an hour. Made with tomato sauce (no canned soup here!), ground beef, russet potatoes, and just the right amount of melty cheddar, it’ll have the whole family going back for more!
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Ingredients
- 2 teaspoons olive oil
- 2 pounds russet potatoes, chopped into ¼ inch cubes (no need to peel)
- 1 ½ pounds lean ground beef
- 1 teaspoon kosher salt, divided
- 1 teaspoon granulated garlic powder
- 1 teaspoon mild chili powder
- 1 (15-oz) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1 cup grated sharp cheddar cheese
Equipment
Instructions
Heat the oven to 375F.
Heat a large heavy-bottom pot with a lid, such as a Dutch oven, over medium high heat. Add 1 teaspoon oil, beef, and ½ teaspoon salt, breaking the meat apart with a spoon. Cook 5-8 minutes until browned and cooked through.
Remove the meat and set aside. To the same pan (no need to wash it first) add 1 teaspoon olive oil, the potatoes, and ½ teaspoon salt. Turn the heat down to medium, cover, and cook until the potatoes are just tender but not falling apart, about 10 minutes, stirring frequently and adding a splash of water if the potatoes start sticking.
Add the meat back to the pan and sprinkle with the garlic powder and chili powder. Cook until the spices are fragrant, about 1 minute, stirring frequently.
Turn off the heat and add the tomato sauce, Worcestershire sauce, mustard, and ½ cup cheese, stirring until well combined.
Prepare a 9×16 ceramic baking dish with olive oil cooking spray. Carefully transfer the meat potato mixture to the baking dish, smoothing into an even layer. Sprinkle with the remaining ½ cup cheese.
Cover with foil and bake for 15 minutes, then uncover and bake an additional 5-10 minutes until the cheese is browned and bubbling.
Notes
- Optional Topping: minced fresh parsley, sour cream.
- Perfectly Chopped: This recipe works best if you cut the potatoes small enough. Use a vegetable chopper (if you have one) to get all the potato pieces the same size so they’ll cook evenly. It’s totally doable with a kitchen knife, but the chopper makes quick work of it.
- Cooking the Potatoes: You want the potatoes to be cooked to just tender on the stovetop, as they won’t cook much more once they go in the oven. Be prepared to add a splash or two of water to the pan throughout the process if the potatoes start to stick.
- Gluten-Free: Be sure to use a gf Worcestershire sauce.
Course: dinner, Main Course
Cuisine: American
Nutrition Information:
Serving: 1 (of 6), Calories: 369kcal, Carbohydrates: 29g, Protein: 32g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 89mg, Sodium: 645mg, Potassium: 1075mg, Fiber: 2g, Sugar: 1g, Vitamin A: 293IU, Vitamin C: 9mg, Calcium: 168mg, Iron: 4mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
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DinnersMeal PrepGluten FreeNut FreeMake AheadMinimal Ingredients
published on Feb 17, 2025
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