If you’re looking for a comforting dinner that really hits the spot without a complicated cleanup, you’re going to love this Creamy One-Pot Beef and Potato Casserole Recipe. It’s one of those dishes that feels like a warm hug on a plate — the tender beef melds beautifully with velvety potatoes and a rich, creamy sauce that you just want to dive into. Plus, everything cooks together in one pan, which means less fuss and more time to relax or chat with your family while it bakes.

What really makes this Creamy One-Pot Beef and Potato Casserole Recipe worth trying is how straightforward it is but still manages to feel special. From busy weeknights to lazy weekend dinners, it’s a reliable crowd-pleaser that satisfies cravings for comfort food without demanding hours in the kitchen. I still remember my first time making it — my kitchen smelled amazing, and it didn’t disappoint when we all gathered around the table to eat.

Ingredients You’ll Need

These ingredients come together in a way that balances hearty protein, creamy goodness, and the perfect mellow bite of potatoes. You don’t need anything fancy to bring this recipe to life, just simple, wholesome staples that marry beautifully with some seasoning.

Ground beef: I always use 80/20 for the best flavor and moisture, but leaner beef works too if you want less fat.
Small onion: Chopped finely to melt into the beef, adding sweetness and depth.
Russet or Yukon gold potatoes: Thinly sliced so they cook evenly and soak up the creamy sauce.
Cream of mushroom soup (10.5 oz can): This gives the casserole its signature creamy, savory base.
Whole milk or heavy cream: Adds richness — I sometimes swap half-and-half if that’s what I have on hand.
Sour cream (optional): For extra tang and creaminess; it’s my secret weapon for that luscious texture.
Shredded cheddar cheese: Sharp cheddar works best for a nice cheesy punch.
Salt: Essential for bringing out all the flavors.
Black pepper: Freshly ground is my go-to for the best aroma and mild heat.
Paprika: Adds a subtle smoky warmth and beautiful color.
Fresh parsley: Chopped and sprinkled on top just before serving to brighten things up.

Variations

One of the best parts about the Creamy One-Pot Beef and Potato Casserole Recipe is how flexible it is to make your own. I love tweaking it depending on what I have in the fridge or how hearty I want it to feel.

Healthier twist: I’ve swapped in ground turkey instead of beef for a leaner casserole that still tastes great.
Cheese variations: Sometimes I use a mix of sharp cheddar and mozzarella for a gooey, melty layer on top.
Vegetable boost: Adding chopped bell peppers or mushrooms gives it an extra veggie punch without overpowering the creamy sauce.
Spicy upgrade: Sprinkle in a pinch of cayenne or add diced jalapeño if you like a little heat — it wakes things up nicely!

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

Step 1: Brown the Beef and Sauté the Onion

Start by heating a large oven-safe skillet or pot over medium heat. Add the ground beef and chopped onion, breaking the beef apart as it cooks. I like to cook until the beef is fully browned and the onions are soft and translucent—usually about 7-8 minutes. Don’t rush this part because getting a nice brown color adds flavor depth. Drain any excess fat to keep things from getting greasy.

Step 2: Layer the Potatoes and Mix the Creamy Sauce

Once the beef and onion combo is ready, stir in your sliced potatoes. They’ll soak up all those meaty bits. In a bowl, mix together the cream of mushroom soup, milk or cream, sour cream (if using), salt, pepper, and paprika. Pour this creamy mix evenly over the beef and potatoes, making sure all the potato slices get coated.

Step 3: Top with Cheese and Bake

Sprinkle the shredded cheddar cheese over the top of your casserole. Then, pop the whole thing in a 350°F (175°C) oven and bake for about 45 minutes, or until the potatoes are tender and the cheese is bubbly and golden. I usually check around 40 minutes just to see how it’s doing and cover with foil if the cheese starts browning too fast.

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

A close-up image shows a layered dish on a white plate placed on a white marbled surface. The dish has several layers, starting with slices of yellow pototoes at the bottom, followed by a layer of cooked ground beef, then melted orange cheese on top. A fork is lifting a piece showing three visible layers: a slice of potato, a thick layer of ground beef, and melted cheese with a slightly crispy texture. Some small green herbs are sprinkled on the plate's edge. The lighting is bright, highlighting the moist and rich texture of the dish. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this casserole with a sprinkle of fresh parsley — it adds a pop of color and fresh flavor that cuts through the richness. Sometimes I’ll also add a dash of cracked black pepper or a little extra paprika on top for a bit of flair.

Side Dishes

Since this casserole is pretty hearty, I like to pair it with lighter sides like a fresh green salad with a tangy vinaigrette or some steamed green beans. Roasted vegetables make a nice match, too, especially when you want to add some texture contrast.

Creative Ways to Present

For special occasions, I’ve served this casserole in individual ramekins — it makes for a cute presentation and helps with portion control. You can also top each serving with a dollop of sour cream or a sprinkle of chives for that little extra touch that impresses guests.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into airtight containers and store them in the fridge for up to 3 days. It reheats beautifully and still tastes fresh, making it perfect for quick lunches or dinners when you don’t want to cook again.

Freezing

This casserole freezes really well! Just cool it completely, then pack into freezer-safe containers or heavy-duty zip bags. It’ll keep well for about 2 months. When you’re ready, I recommend thawing overnight in the fridge and reheating gently in the oven.

Reheating

Reheating works best in the oven at 350°F (175°C) for 15-20 minutes. Cover the top with foil to prevent the cheese from burning while warming through. You can also microwave individual portions, but the oven helps keep the potatoes from drying out.

FAQs

Can I use frozen potatoes for this casserole?

Fresh sliced potatoes are best because they cook evenly and soak up the creamy sauce well. Frozen potatoes might release excess moisture and make the casserole watery, so if you must use frozen, make sure to thaw and pat them dry before adding.
Is there a dairy-free version of this recipe?

You can substitute dairy ingredients with plant-based alternatives: use coconut milk or almond milk instead of cream, vegan sour cream, and dairy-free cheese. Also, look for dairy-free cream of mushroom soup brands or make a homemade dairy-free white sauce.
Can I make this recipe in advance and bake it later?

Absolutely! Assemble the casserole, cover it tightly, and keep it in the fridge for up to 24 hours before baking. This is a great time saver for busy days when you want dinner mostly ready to go.
What can I substitute for cream of mushroom soup?

If you don’t have cream of mushroom soup, you can make a quick homemade substitute with butter, flour, mushroom broth or stock, and a little cream or milk. This way, you control the ingredients and avoid canned preservatives.

Final Thoughts

This Creamy One-Pot Beef and Potato Casserole Recipe is one of those reliable dishes that never fails to bring comfort and smiles to the table. It’s manageable enough for weekday dinners but tasty enough for weekend family gatherings, making it a versatile go-to in my recipe box. I hope you enjoy making it as much as I do — it’s like sharing a little piece of home with every creamy, cheesy bite.

Creamy One-Pot Beef and Potato Casserole Recipe

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★★★★★

4.7 from 91 reviews

This Creamy One-Pot Beef and Potato Casserole is a comforting and hearty dish perfect for family dinners. Ground beef is cooked with onions, then layered with thinly sliced potatoes and a creamy mixture of mushroom soup, milk, sour cream, and cheddar cheese. Seasoned with salt, pepper, and paprika, this casserole offers rich flavors in a simple, fuss-free one-pot meal garnished with fresh parsley.

Author: Mary
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Instructions

Cook the beef and onion: In a large skillet or oven-safe pot over medium heat, brown the ground beef alongside the chopped onion, stirring occasionally until the beef is fully cooked and the onion is soft, about 5-7 minutes. Drain excess fat if necessary.
Season the beef mixture: Add salt, black pepper, and paprika to the cooked beef and stir well to combine the flavors evenly.
Prepare the creamy sauce: In a bowl, mix the cream of mushroom soup, whole milk or heavy cream, and sour cream (if using) until smooth.
Layer the potatoes and beef: In the same pot or transfer to a casserole dish, spread a layer of thinly sliced potatoes evenly over the beef mixture.
Add the creamy sauce: Pour the prepared creamy sauce over the potatoes, ensuring it covers the layers well for even cooking.
Top with cheese: Sprinkle the shredded cheddar cheese evenly over the entire casserole.
Bake the casserole: Preheat the oven to 375°F (190°C). Cover the casserole with foil and bake for 40 minutes. Then remove the foil and bake for an additional 15 minutes or until the potatoes are tender and the cheese is bubbly and golden brown.
Garnish and serve: Remove from the oven and let cool slightly before garnishing with fresh parsley. Serve warm as a hearty main dish.

Notes

For best results, use thinly sliced potatoes to ensure they cook through evenly during baking.
Sour cream is optional but adds extra creaminess and tang to the sauce.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
You can substitute cream of mushroom soup with cream of chicken or celery soup if preferred.
To make this dish gluten-free, confirm that the cream of mushroom soup is gluten-free or prepare a homemade sauce.

Keywords: one-pot casserole, beef casserole, potato casserole, creamy beef dish, comfort food, easy dinner recipe