If you’re craving a comforting, hearty meal that feels like a warm hug on a plate, this Cheesy Beef and Potato Casserole Recipe is exactly what you need. Layers of tender potatoes, savory beef, creamy soup, and melted cheddar come together for a dish that’s as satisfying as it is delicious.
Jump to:
Why You'll Love This Recipe
I’ve made this casserole on chilly evenings when everyone’s needing a little extra comfort – it never disappoints! It’s easy to assemble, bakes up beautifully, and fills the house with the most irresistible aroma.
- Perfect for family meals: Makes about 10 hearty servings, so everyone gets their fill (and seconds).
- Easy to prep ahead: Layer it up and pop it in the oven when you’re ready—minimal fuss.
- Flavor-packed: Seasoned beef, tasty soups, and sharp cheddar combine for a rich, comforting flavor.
- Crunchy topping: Crispy fried onions add texture and a golden finish that you won’t be able to resist.
Ingredients & Why They Work
Choosing the right ingredients really makes this casserole shine, so I always grab fresh veggies and full-fat soups for that creamy, luscious texture. Russet potatoes are my go-to here because they bake up fluffy and absorb the flavors perfectly.

- Ground beef: Provides hearty, savory flavor and protein; I prefer 80/20 for juiciness.
- Salt and black pepper: Simple seasoning to enhance the beef and veggies.
- Diced onion: Adds sweetness and depth once sautéed.
- Red and green bell peppers: Bring color and a mild, fresh crunch.
- Russet potatoes: Their high starch content helps create a tender, fluffy base.
- Evaporated milk: Creamy texture that blends smoothly into the sauce.
- Cream of mushroom soup: Adds an earthy richness and velvety consistency.
- Cream of chicken soup: Balances the mushroom flavor and boosts the comforting vibes.
- Shredded cheddar cheese: Sharp, melty, and divided for perfect layering.
- Fried onions: The ultimate crispy topping that takes this casserole over the top.
Make It Your Way
One of the best things about this Cheesy Beef and Potato Casserole Recipe is how flexible it is. Feel free to tweak it to suit your taste buds or use what you have on hand — it’s all about making this hearty dish your own cozy classic.
- Vegetable Boost: I love adding chopped mushrooms or a handful of spinach for extra veggies. It adds great earthiness and makes the casserole even more comforting.
- Soup Swaps: Sometimes I substitute the cream of chicken soup with cream of celery or cream of mushroom soup to change up the flavor profile without compromising creaminess.
- Cheese Choices: While cheddar is the star here, mixing in a little Monterey Jack or smoked gouda adds a delicious twist that my family really enjoys.
- Crunch Twist: If fried onions aren’t your thing, crushed potato chips or breadcrumbs give a different, but equally tasty, crispy topping.
- Lean and Light: For a lighter spin, I switch to lean ground beef and use reduced-fat cheese. It keeps all the flavor with less guilt, perfect for a weeknight meal.
Step-by-Step: How I Make Cheesy Beef and Potato Casserole Recipe

Step 1: Get Your Oven Ready and Prep the Dish
Start by preheating your oven to 350 degrees Fahrenheit. While it’s warming, grab a 9 x 13 x 2-inch baking dish and give it a good spray with pan spray to make sure nothing sticks later on. This small prep step makes cleanup a breeze and helps the casserole bake evenly.
Step 2: Brown Your Ground Beef with Seasonings
In a large skillet over medium-high heat, add 2 pounds of ground beef. Break it into smaller pieces and cook until there’s no pink left, about 7-10 minutes. Sprinkle in ½ teaspoon salt and ¼ teaspoon black pepper to season as it cooks—this builds a flavorful base for your casserole.
Step 3: Sauté the Bell Peppers and Onions
Add the diced onion and both red and green bell peppers to your skillet. Cook them for about 3-4 minutes until the onions soften and turn translucent. This not only adds sweetness but also a subtle texture contrast. Drain any excess fat from the skillet, then turn off the heat—your savory meat and veggies are ready.
Step 4: Slice Your Potatoes Thin
Peel 2 pounds of russet potatoes and slice them as thinly as you can—about ⅛-inch slices work beautifully to ensure they cook through. To prevent browning and keep them fresh, immediately place the slices in a large bowl of cold water. This little trick keeps your casserole looking bright and fresh.
Step 5: Whisk Together the Creamy Sauce
In a medium bowl, combine 1 can (12 ounces) evaporated milk with 1 can each of cream of mushroom and cream of chicken soups (both 10.5 ounces). Whisk until smooth and well blended. This creamy mixture is what magically holds the layers together and makes the casserole so luscious.
Step 6: Start Layering Your Casserole
Drain the potato slices from the water and gently pat them dry with paper towels to remove excess moisture. Then layer half of the potatoes evenly on the bottom of your baking dish. Next, spread half of the seasoned meat and veggie mix over the potatoes. Pour half of the sauce over that, then sprinkle 1½ cups of shredded cheddar cheese on top. This layering creates the perfect balance of flavors in every bite.
Step 7: Repeat Layers and Top
Repeat the layers with the remaining potatoes, meat mixture, sauce, and the last 1½ cups of cheddar cheese. Finally, sprinkle 1 cup of fried onions over the top for that golden, crispy finish that’s so satisfying to bite into.
Step 8: Cover and Bake to Perfection
Cover the casserole tightly with aluminum foil and pop it into your preheated oven. Bake for 75 to 80 minutes, or until the potatoes are tender and the internal temperature reaches 165 degrees Fahrenheit. You’ll know it’s done when the sauce bubbles around the edges and the kitchen smells like pure comfort.
Step 9: Broil for a Golden Crunch
Carefully remove the foil and switch your oven to broil on high. Broil the casserole for 1 to 2 minutes until the top turns a beautiful golden brown and crispy. Watch it closely to avoid burning—this quick step adds incredible texture contrast you won’t want to miss.
Step 10: Rest Before Serving
Let your Cheesy Beef and Potato Casserole sit for about 10 minutes once it’s out of the oven. This rest time lets the potatoes absorb any extra liquid and helps the casserole set, making it easier to serve nice, neat slices that hold together perfectly.
Top Tip
These tips will help your Cheesy Beef and Potato Casserole Recipe turn out perfectly every time, making the cooking process smoother and the flavors shine.
- Pat Dry Your Potatoes: Removing excess moisture from the sliced potatoes before layering prevents a soggy casserole and keeps the texture just right.
- Use Russet Potatoes: I learned that russets give that ideal fluffy and tender bite, making the layers stand out beautifully compared to other potato varieties.
- Rest Before Serving: Allowing the casserole to rest for 10 minutes after baking helps it set and makes cutting neat, satisfying slices much easier.
- Don’t Skip Broiling: Broiling the top at high heat for just 1 to 2 minutes adds a wonderful golden crunch from the fried onions that really finishes the dish.
How to Serve Cheesy Beef and Potato Casserole Recipe

Garnishes
Consider adding a sprinkle of freshly chopped parsley or green onions on top for a fresh pop of color and flavor. A dollop of sour cream or a few slices of ripe avocado on the side can also complement the richness beautifully.
Side Dishes
This comforting casserole pairs wonderfully with crisp green salads, steamed green beans, or roasted vegetables. For a heartier meal, serve alongside warm dinner rolls or crusty bread to soak up that cheesy sauce.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. This keeps the casserole moist and flavorful while maintaining food safety.
Freezing
You can freeze the casserole before baking by covering it tightly with plastic wrap and aluminum foil. It will keep well in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking as directed.
Reheating
Reheat individual servings in the microwave, or warm the entire casserole in a 350 degrees Fahrenheit oven for about 20 minutes, covered, until hot throughout. For best texture, add a few extra minutes uncovered to crisp the top.
Frequently Asked Questions:
Yes, you can use Yukon Gold potatoes as a substitute, but russet potatoes are recommended for the best fluffy texture. Yukon Golds may yield a slightly denser outcome.
Broiling is optional but recommended. It adds a lovely golden and crispy topping from the fried onions that really elevates the dish’s texture and flavor.
Absolutely! You can assemble it in advance and refrigerate it, then bake it when ready. Just be sure to add about 10 extra minutes to the baking time if baking straight from the fridge.
If you prefer, crushed potato chips or breadcrumbs work well as alternatives, providing a crunchy texture to the top of the casserole.
Final Thoughts
This Cheesy Beef and Potato Casserole Recipe is a real crowd-pleaser that brings warmth and comfort to your dinner table. Its layers of tender potatoes, savory beef, creamy sauces, and rich cheddar cheese make every bite a delight. Whether for a family meal or a casual get-together, it’s easy to prepare, satisfying, and perfect for sharing. So grab your skillet, preheat your oven, and get ready to enjoy a dish that feels like a warm hug from home.
Print
Cheesy Beef and Potato Casserole Recipe
- Prep Time: 30 minutes
- Rest Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 2 hours 10 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Hobo Casserole is a hearty, comforting layered dish combining seasoned ground beef, tender sliced potatoes, creamy mushroom and chicken soups, and melted cheddar cheese, all topped with crispy fried onions. Perfect for a family dinner, this casserole bakes to golden perfection with tender potatoes and a bubbly cheesy top.
Ingredients
Meat and Vegetables
- 2 pounds ground beef
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup diced onion (about ½ a large onion)
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
Potatoes and Sauce
- 2 pounds russet potatoes
- 1 (12-ounce) can evaporated milk
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (10.5-ounce) can cream of chicken soup
Cheese and Topping
- 3 cups shredded cheddar cheese, divided
- 1 cup fried onions
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13 x 2-inch baking dish with pan spray.
- Cook Ground Beef: Add the ground beef to a large skillet and cook over medium-high heat until no pink remains, breaking it into pieces as it cooks. Stir in salt and pepper.
- Sauté Vegetables: Add diced onion and red and green bell peppers to the skillet. Cook for a few minutes until the onions are translucent and soft. Drain off excess fat and turn off heat.
- Slice Potatoes: Peel the russet potatoes and slice them thinly. Place the slices into a large bowl of cold water to prevent browning.
- Prepare Sauce: In a medium bowl, whisk together evaporated milk, cream of mushroom soup, and cream of chicken soup until smooth.
- Layer Ingredients: Drain the potato slices and pat dry with paper towels. Layer half of the potatoes in the bottom of the baking dish. Next, layer half of the meat mixture, followed by half of the sauce, then 1½ cups of shredded cheddar cheese.
- Repeat Layers: Repeat layering with the remaining potatoes, meat mixture, sauce, and remaining 1½ cups cheddar cheese.
- Add Topping and Cover: Sprinkle the top with fried onions. Cover the baking dish tightly with aluminum foil.
- Bake: Bake in the preheated oven for 75 to 80 minutes until potatoes are tender and internal temperature is 165 degrees Fahrenheit.
- Broil for Crispness: Remove the foil and broil under high for 1 to 2 minutes until the top is golden brown and crispy.
- Rest and Serve: Let the casserole sit for about 10 minutes before serving to allow potatoes to absorb residual liquid and stabilize.
Notes
- Use russet potatoes for best texture; Yukon Gold can be used but may be less fluffy.
- Make sure to pat potatoes dry to avoid excess liquid in the casserole.
- If you prefer, substitute cream of chicken soup with cream of celery or mushroom to alter flavor profile.
- Fried onions add a nice crunchy topping; you can substitute with crushed potato chips or breadcrumbs if desired.
- For a lower fat version, use lean ground beef and reduced-fat cheese.
- Letting the casserole rest helps it set and makes it easier to serve neat slices.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg


Leave a Reply