There’s something incredibly comforting about a warm, creamy casserole that comes together in just one pot—trust me, this Creamy One-Pot Beef and Potato Casserole Recipe hits all those cozy notes perfectly. I love how it blends simple ingredients into a rich, hearty dish that’s both satisfying and fuss-free, especially on busy weeknights when you want a homemade meal without the hassle. The tender potatoes, creamy mushroom base, and melty cheddar mingle beautifully to create a dish everyone at the table will rave about.

This recipe is a true lifesaver when you want dinner ready in a flash but still crave that home-cooked goodness. One of my favorite things about this Creamy One-Pot Beef and Potato Casserole Recipe is how versatile it is—you can easily adapt it to suit your mood or pantry, making it a dependable go-to no matter the season. Plus, cleanup is a breeze since it’s all done in one pot. If you love hearty comfort food with minimal effort, you’re going to want to try this!

Ingredients You’ll Need

These ingredients come together in harmony to create a creamy, savory casserole that’s both filling and flavorful. I always suggest choosing quality ground beef and fresh potatoes for the best texture and taste—that little attention to detail really makes a difference.

Ground beef: Lean or regular, depending on your preference; I like a bit of fat for flavor but not too greasy.
Onion: A small onion adds a sweet, savory depth that complements the beef beautifully.
Russet or Yukon gold potatoes: Thinly sliced for even cooking and creaminess; Yukon golds are my fave for their buttery texture.
Cream of mushroom soup: The secret to that deliciously creamy base that ties everything together.
Whole milk or heavy cream: Heavy cream makes it extra indulgent, but milk keeps it lighter and still creamy.
Sour cream (optional): Adds a tangy richness—if you’re in the mood for that luxury touch, toss it in.
Shredded cheddar cheese: Sharp cheddar works wonders to melt over the top for that golden, bubbly finish.
Salt: Essential for bringing out all those savory flavors.
Black pepper: Freshly cracked is best for a subtle kick.
Paprika: Adds a mild smoky warmth and nice color contrast.
Fresh parsley: For garnish and a pop of freshness at the end.

Variations

I like to mix things up depending on what’s in the fridge or what flavor profile I’m craving, and it’s fun to experiment—this dish really welcomes your personal touch without losing its charm.

Swap the beef for ground turkey or chicken: I’ve done this for a lighter version, and it still turned out wonderfully creamy and flavorful.
Add vegetables like bell peppers or mushrooms: Throw in whatever you have to amp up the nutrition and texture; sauté them with the onion first.
Go dairy-free: Use a dairy-free cream of mushroom soup and plant-based milk for a lactose-free twist.
Spice it up: A pinch of cayenne or smoked chipotle powder made this my go-to for a weekend dinner with a kick.
Use different cheeses: Mixing in a bit of mozzarella or Monterey Jack can give a milder, gooier melt.

How to Make Creamy One-Pot Beef and Potato Casserole Recipe

Step 1: Sauté the beef and onions

Start by heating a heavy-bottomed pot or deep skillet over medium heat. Toss in the ground beef and chopped onion, stirring frequently to break up the meat. Cook until the beef is nicely browned and the onions are soft, about 7-8 minutes. I find that seasoning with a little salt and pepper at this stage helps draw out the moisture and intensifies the flavor. Drain any excess fat if you want to keep it lean.

Step 2: Layer the potatoes and add the creamy base

Once your beef mixture is ready, spread the thinly sliced potatoes evenly over the meat in the pot. In a separate bowl, whisk together the cream of mushroom soup, milk or cream, sour cream (if using), salt, pepper, and paprika until smooth. Pour this luscious mixture over the potatoes, making sure everything is well coated for ultimate creaminess. The potatoes will cook perfectly in this sauce, soaking up all those savory flavors without needing extra steps.

Step 3: Simmer and let it thicken

Reduce the heat to low and cover your pot with a tight-fitting lid. Let the casserole simmer gently for about 30-35 minutes, or until the potatoes are tender when pierced with a fork. I like to peek once halfway through, giving it a gentle stir around the edges to prevent sticking, but don’t be too eager or you might break the delicate potato slices.

Step 4: Add the cheesy finishing touch

When the potatoes are perfectly cooked and the sauce has thickened, sprinkle the shredded cheddar evenly over the top. Pop the lid back on just for a few minutes to let the cheese melt into a bubbly, golden layer. If you want to get a little fancy, transfer the pot under a broiler for 2-3 minutes to get a crispy cheese crust—but keep a close eye so it doesn’t burn!

How to Serve Creamy One-Pot Beef and Potato Casserole Recipe

A close-up view of a layered dish on a white plate set on a white marbled surface. The dish has three visible layers: the bottom layer shows thin slices of yellowish potatoes, followed by a middle layer of brown ground meat mixed with small herbs, then topped with melted cheddar cheese in a golden-orange color, partly crispy on top. A shiny silver fork is holding a portion of the layers, showing the texture of the cooked ingredients. Some small green herb pieces are scattered near the edges for garnish. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle chopped fresh parsley over the casserole before serving—it adds a lovely fresh note and a pop of color that brightens up the creamy richness. If you like a little extra zing, a few crushed red pepper flakes or a drizzle of sour cream on top works wonders too.

Side Dishes

This casserole is pretty filling on its own, but I love pairing it with a crisp green salad with a tangy vinaigrette to balance the creamy richness. Roasted or steamed green beans also make a terrific, simple side, as does some crusty bread to scoop up every last bit of sauce!

Creative Ways to Present

For special occasions, I like to bake individual portions in small ramekins topped with extra cheese and parsley—makes them feel a little fancier, and it’s great for portion control. You could also turn this into a layered casserole in a baking dish and finish with a blanket of crispy fried onions for that classic comfort food upgrade.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and it keeps beautifully for up to 3 days. The flavors actually deepen overnight, so reheated portions are just as satisfying—if not more so!

Freezing

Freezing works great if you want to make this ahead in bulk. Just cool completely, portion it into freezer-safe containers, and it’ll last up to 2 months. When I freeze leftovers, I usually skip adding the cheese on top until reheating to keep texture fresh.

Reheating

Reheat gently in a saucepan over low heat or in the microwave, stirring occasionally to warm evenly and prevent drying out. Adding a splash of milk or cream while reheating helps restore that creamy consistency. And topping with a bit of fresh cheese or parsley refreshed the look and flavor every time.

FAQs

Can I use other types of potatoes in this casserole?

Definitely! While russet or Yukon gold potatoes work best for their creamy texture when cooked, you can also experiment with sweet potatoes or red potatoes. Just slice them thinly to ensure even cooking, and be mindful that sweeter potatoes may alter the overall flavor profile slightly.
Is there a way to make this casserole dairy-free?

Yes, you can swap the cream of mushroom soup for a dairy-free version or make a homemade mushroom sauce using broth and coconut milk. Use plant-based milk instead of cream, and skip the sour cream or use a dairy-free alternative. Nutritional yeast can add a cheesy flavor if you want to substitute cheese.
Can I prepare this casserole ahead of time and bake it later?

Absolutely! You can assemble all the ingredients in the pot or casserole dish, cover it, and refrigerate it for up to 24 hours before cooking. This makes weeknight dinners even easier when you’re short on time.
How do I know when the potatoes are fully cooked?

The best way is to pierce the potatoes with a fork or knife—it should slide in easily without resistance. Since they’re thinly sliced in this recipe, it usually takes about 30-35 minutes of simmering on low heat.
What’s the secret to getting the cheese perfectly melted and golden?

Sprinkling the cheese at the end of cooking while the pot is still covered traps heat to melt it smoothly. For a golden crust, placing the pot under a broiler for a couple of minutes works like magic—but watch it carefully so it doesn’t burn.

Final Thoughts

This Creamy One-Pot Beef and Potato Casserole Recipe has become one of my absolute favorite go-to dishes because it combines simplicity with that special kind of comfort food magic. It’s perfect for nights when you want something hearty and satisfying without standing over the stove for hours. I’m sure once you try it, you’ll feel the same way—nothing beats that creamy, cheesy goodness that warms you from the inside out. So go ahead, grab your pot, and give this recipe a try—you’re in for a delicious, cozy treat!

Creamy One-Pot Beef and Potato Casserole Recipe

★★★★★ 4.9 from 113 reviews

Author: Isabella
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Print Recipe

Description

This creamy one-pot beef and potato casserole is a comforting and hearty dish perfect for a family dinner. Ground beef is sautéed with onions, then mixed with tender sliced potatoes, a creamy mushroom soup base, and rich dairy ingredients for extra creaminess. Topped with shredded cheddar cheese and baked to perfection, this casserole delivers rich flavors and a satisfying texture in an easy, one-dish meal.

Ingredients

Scale

Beef Mixture

1 lb ground beef
1 small onion, chopped

Potato Layer

2 cups thinly sliced russet or Yukon gold potatoes

Creamy Sauce

1 can (10.5 oz) cream of mushroom soup
1/2 cup whole milk or heavy cream
1/2 cup sour cream (optional for extra creaminess)

Topping & Seasoning

1 1/2 cups shredded cheddar cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
Fresh parsley, for garnish

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it’s ready once the casserole is assembled.
Cook the ground beef and onions: In a large skillet over medium heat, sauté the chopped onion until translucent, about 3-4 minutes. Add the ground beef and cook until browned, breaking it apart with a spoon, about 6-8 minutes. Drain any excess fat.
Prepare the creamy sauce: In a mixing bowl, combine the cream of mushroom soup, whole milk or heavy cream, sour cream (if using), salt, black pepper, and paprika. Mix well until smooth.
Layer the casserole: In a greased 9×13 inch baking dish, spread half of the sliced potatoes evenly on the bottom. Add the cooked beef and onion mixture over the potatoes. Pour half of the creamy sauce over the beef, spreading it evenly. Repeat by layering the remaining potatoes and topping with the remaining creamy sauce.
Add cheese and bake: Sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover the dish with foil and bake for 45 minutes. Then, remove the foil and continue baking for an additional 15-20 minutes until the cheese is bubbly and golden and potatoes are tender.
Garnish and serve: Remove from oven and let cool for 5 minutes. Garnish with freshly chopped parsley before serving to add a fresh touch and color.

Notes

For extra creaminess, don’t skip the sour cream in the sauce mixture.
Ensure potatoes are thinly sliced so they cook evenly during baking.
You can substitute cheddar cheese with mozzarella or a cheese blend for different flavor profiles.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
To make the casserole ahead, assemble in the dish, cover tightly, and refrigerate for up to 24 hours before baking.

Keywords: beef casserole, creamy beef and potatoes, one-pot casserole, comfort food, ground beef recipe