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This Cheesy Ground Beef and Potato Casserole is a masterclass in layered comfort. By combining the fluffy texture of russet potatoes with a savory beef-and-onion base, you create a dish that is essentially “meat and potatoes” reimagined as a creamy, cohesive bake. The secret lies in the self-made cheese sauce; by whisking the condensed soup with milk and hand-shredded cheddar, you ensure a silky finish that avoids the graininess of pre-shredded alternatives.

Cheesy Ground Beef and Potato Casserole

Ingredients:

How To Make Cheesy Ground Beef and Potato Casserole:

Step 1: Prep and Slice: Preheat your oven to 375°F and generously butter your 9×13-inch dish. Slice your potatoes into uniform 1/8-inch rounds.

Tip: Keeping your slices uniform is the most important part of this recipe. If you use a mandoline, always use the guard—those blades are unforgiving! If slicing by hand, take your time to ensure the rounds aren’t too thick, or they won’t soften in time.

Step 2: Brown the Beef: Sauté the beef and onion for 7/9 minutes until the meat is browned. Add the garlic for the final minute of cooking, then drain any excess fat. Stir in half of your salt, pepper, and the Italian seasoning.

Step 3: Whisk the Sauce: In a medium bowl, whisk together the soup, milk, the rest of the salt and pepper, and 1 cup of the shredded cheese.

Tip: If you want a little extra “kick,” this is the moment to whisk in a half-teaspoon of paprika or garlic powder to give the sauce a more complex profile.

Step 4: The Layering Logic: Spread 2/3 tablespoons of sauce on the bottom of the dish. Layer half the potatoes, then half the beef, then half the remaining sauce. Repeat the process once more. Gently press down on the top layer to encourage the sauce to seep into the gaps.

Step 5: The Two-Stage Bake:

• Covered: Bake tightly with foil for 45/55 minutes.

• Uncovered: Remove foil, sprinkle the remaining 1/2 cup of cheese, and bake for another 10/15 minutes until the cheese is bubbly and the potatoes are completely tender.

Step 6: The “Rest” Rule: Let the casserole rest for 10 minutes before slicing. This allows the sauce to thicken and the layers to “set,” giving you those perfect, clean squares.