This layered casserole of ground beef, sliced potatoes and cheddar is the kind of dish I reach for when I want something unfussy, filling, and widely loved. I first developed this approach during a busy weeknight when I had a bag of russets and a pound of ground beef in the fridge — I wanted a one-dish meal that would please both kids and grown-ups. The mix of tender, oven-baked potatoes with savory beef and a smooth creamy sauce creates a comforting texture contrast: silky sauce, soft potato, and melted cheese on top. It’s satisfying without being complicated, and it reliably produces second-helping requests.

Over the years I’ve made this for potlucks, slow Sundays, and hurried holidays where oven space was at a premium. What makes it special is how little fiddling it needs: a short sauté, a quick whisk of canned soup and milk, and some patient baking. The result is a casserole that slices cleanly if you let it rest, carries well to gatherings, and reheats gracefully for lunches. For home cooks who appreciate predictable results and comfort-food flavor, this is a dependable recipe to keep bookmarked.

Ingredients

• Russet potatoes (about 4 lb): Choose firm, evenly shaped tubers for uniform slicing. Russets break down to a silky texture when baked; aim for 1/8–1/4-inch slices using a sharp knife or mandoline for consistent cooking.
• Ground beef (1 lb): Use 80/20 or 85/15 for flavor — leaner beef dries out more easily. Brown it with diced onion for savory depth and drain excess fat to keep the sauce from becoming greasy.
• Onion (1 medium): Yellow onion minced finely; it softens into the beef mixture and adds sweetness and aroma when sautéed.
• Cream of chicken soup (10.5 oz can): The canned soup provides body and seasoning. For gluten-free needs, use a certified gluten-free condensed soup or make a quick roux-based white sauce.
• Evaporated milk (12 fl oz can): Adds creaminess without excess water. If you prefer, light evaporated milk reduces richness slightly, but whole evaporated milk gives the creamiest finish.
• Whole milk (1/2 cup): Thins the condensed soup to a pourable sauce; use full-fat milk for best texture and mouthfeel.
• Seasonings: 2 teaspoons salt, 1 teaspoon black pepper, and 2 teaspoons onion powder. These are distributed between the beef and the sauce — adjust to taste, especially if using salted canned soup.
• Cheddar cheese (about 14 oz shredded, ~3 1/2 cups): Sharp cheddar melts well and gives a bright, tangy finish. Freshly shredding a block yields a better melt than pre-shredded varieties that contain anti-caking agents.

Instructions

Preheat and brown the meat: Preheat your oven to 350°F (175°C). In a large skillet over medium heat, add the ground beef and diced onion; season with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper. Cook until no pink remains and the onion is translucent, breaking the beef into bite-sized pieces. This usually takes 7–10 minutes. Drain most of the fat — leaving a teaspoon or so helps carry flavor, but too much will make the finished dish greasy. Whisk the sauce: In a medium bowl, whisk together the 10.5 oz can of cream of chicken soup, 12 fl oz evaporated milk, and 1/2 cup whole milk. Add the remaining 1 1/2 teaspoons salt (distributed between sauce and layering), 1/4 teaspoon black pepper, and 2 teaspoons onion powder. Whisk until smooth and slightly frothy; the evaporated milk loosens the condensed soup and creates a silky pourable sauce. Layer the casserole: Lightly grease a 9 x 13-inch baking dish. Arrange one-third of the potato slices in an even layer to cover the bottom; don’t overlap too thickly. Spoon one-third of the cooked beef over the potatoes, then scatter about 3/4 cup (100 g) of shredded cheddar. Lightly sprinkle with salt and pepper. Repeat the sequence two more times — potatoes, beef, cheese — finishing with the top layer of potatoes. Pour and bake: Evenly pour the prepared cream sauce over the entire dish so it settles between layers. Cover tightly with aluminum foil and bake for 60 minutes in the preheated oven. After 60 minutes, remove the foil and check that a thin-bladed knife slides through a potato slice easily; if not, return to the oven covered for 10–15 more minutes before removing foil. Finish and rest: When the potatoes are tender, remove foil and sprinkle the remaining shredded cheese evenly on top. Return to the oven uncovered for about 5 minutes, just until cheese is melted and glossy. Remove from the oven and let rest for 15 minutes — this step allows the sauce to thicken and the casserole to set, making cleaner slices when you portion it.

Storage Tips

Cool leftovers to room temperature within two hours and transfer to an airtight container. Refrigerate for up to 3–4 days. To freeze, portion the casserole into meal-size containers or wrap the entire pan tightly with plastic wrap and foil; freeze for up to 3 months. Reheat refrigerated portions in a 350°F oven covered for 15–20 minutes or until heated through; uncovered for the final 3–5 minutes to refresh the top. If reheating from frozen, thaw overnight in the fridge and bake covered at 350°F until warmed through, then uncover to melt cheese and brown slightly.

Ingredient Substitutions

For a gluten-free version, replace the canned cream of chicken with 1 1/2 cups homemade white sauce (butter, gluten-free flour, and milk) seasoned with bouillon or use a labeled gluten-free condensed soup. Swap ground beef for ground turkey or chicken for a lighter profile — increase the seasoning slightly to compensate for leaner meat. To make it vegetarian, replace beef with cooked lentils or a mixture of mushrooms and cooked chickpeas and use a vegetarian condensed soup. Use sharp or extra-sharp cheddar for bolder flavor, or blend Monterey Jack for creamier melt.

Serving Suggestions

This casserole pairs well with a simple green salad dressed in a bright vinaigrette to cut through the richness, roasted Brussels sprouts, or steamed green beans with lemon zest. For a weekend supper, serve with crusty bread and a crisp apple slaw. Garnish with chopped chives or parsley for color and a fresh note. It’s hearty enough to be the main event but also complements lighter side dishes when you want a balanced plate.

Cultural Background

Layered potato-and-meat bakes are a comfortable mainstay across many culinary traditions — from British shepherd’s pie to French gratins. This American-style layered casserole leans on pantry staples like condensed soup and evaporated milk, a hallmark of mid-20th-century home cooking when convenience canned goods became popular. The technique of layering starch, protein, and dairy for one-dish baking echoes timeless approaches that prioritize economy, simplicity, and the ability to scale up for family gatherings.

Seasonal Adaptations

In cooler months, add thinly sliced root vegetables such as parsnip or rutabaga blended with the potatoes for earthier flavor, or fold in a handful of chopped roasted green chilies for warmth. In summer, serve the casserole alongside a tomato and cucumber salad with fresh herbs to brighten the plate. For holiday occasions, top with breadcrumbs mixed with melted butter and herbs for an extra-textural crust and a touch of crunch.

Meal Prep Tips

Slice potatoes and store them submerged in cold water in the fridge up to 24 hours before assembling to prevent browning. Brown the beef and cool it before refrigerating in an airtight container. When ready to assemble, drain the potato slices and pat dry to remove excess moisture, then layer as directed. Assembling a day ahead tightens flavors and lets the sauce meld; bake covered from chilled, then finish uncovered to refresh the cheese top.

There’s something deeply satisfying about pulling a hot, bubbling casserole from the oven and letting it settle into neat, comforting slices. Try this on a busy weeknight or for a casual gathering — it’s one of those dishes that seems to taste like home.