This Oven Baked Cheesy Beef and Potato Casserole is a hearty and comforting dish that’s perfect for a family meal.
Layers of seasoned ground beef, tender potatoes, colorful bell peppers, and creamy mushroom soup are topped with melted cheddar cheese and baked to golden perfection.
Oven Baked Cheesy Beef and Potato Casserole
Ingredients:
Ingredient Quantity
Ground beef 1 pound
Potatoes, diced 4 cups
Bell peppers (red, yellow, green), diced 1 cup
Medium onion, chopped 1
Garlic cloves, minced 2
Salt 1 teaspoon
Black pepper 1/2 teaspoon
Paprika 1 teaspoon
Shredded cheddar cheese 2 cups
Cream of mushroom soup 1 can (10.5 ounces)
Milk 1/2 cup
Olive oil 2 tablespoons
Instructions:
Preheat oven: Preheat your oven to 375°F (190°C).
Sauté aromatics: In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and minced garlic and sauté until the onion becomes translucent.
Brown the beef: Add the ground beef to the skillet and cook until browned and fully cooked. Drain any excess fat.
Add peppers and seasoning: Stir in the diced bell peppers, salt, pepper, and paprika.
Cook for an additional 5 minutes, or until the peppers begin to soften.
Combine ingredients: In a large mixing bowl, combine the diced potatoes, cooked beef mixture, cream of mushroom soup, and milk. Mix until well combined.
Transfer to baking dish: Transfer the mixture into a greased 9×13 inch baking dish, spreading it evenly.
Add cheese topping: Top the casserole with the shredded cheddar cheese, ensuring an even layer.
Bake (covered): Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Bake (uncovered): Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and golden brown.
Cool and serve: Allow the casserole to cool for a few minutes before serving.
To store your Oven Baked Cheesy Beef and Potato Casserole and keep it tasting fresh:
Refrigerator:
Cool first: Let the casserole cool completely at room temperature (no more than 2 hours).
Store: Transfer to an airtight container or cover the baking dish tightly with plastic wrap or foil.
Refrigerate: Keep in the fridge for up to 4 days.
Freezer:
Cool completely before freezing.
Wrap well: Use a freezer-safe container or wrap the casserole (or portions) tightly in plastic wrap and foil.
Label and date.
Freeze for up to 3 months.
To reheat: Thaw overnight in the fridge, then reheat in the oven at 350°F (175°C) until warmed through (about 25–30 minutes).
You can also microwave individual portions.
Variations:
1. Protein Swaps:
Use ground turkey, chicken, or Italian sausage instead of beef.
For a vegetarian version, substitute lentils or chopped mushrooms.
2. Cheese Options:
Swap cheddar with Monterey Jack, mozzarella, or a Mexican blend.
Add a sprinkle of Parmesan for a sharper flavor.
3. Soup Alternatives:
Use cream of chicken, cream of cheddar, or homemade béchamel.
For a cleaner version, mix Greek yogurt with a splash of broth.
4. Veggie Boost:
Add frozen peas, corn, spinach, or zucchini for extra nutrients and color.
Try roasted cauliflower or broccoli for a heartier veggie twist.
5. Spicy Kick:
Add diced jalapeños, a pinch of red pepper flakes, or a few dashes of hot sauce.
6. Potato Options:
Swap diced potatoes for thinly sliced russets, Yukon golds, or frozen hash browns for quicker prep.
Tips:
Dice potatoes evenly for uniform cooking.
Microwave the potatoes for 5–7 minutes before mixing to shorten bake time.
Cover tightly with foil during baking to trap steam and soften potatoes.
For a crispier top, broil the casserole for the last 2–3 minutes.
Double the recipe and freeze one for an easy future meal.
Per Serving (1/8 of casserole):
Calories: ~410
Protein: ~22g
Fat: ~24g
Saturated Fat: ~10g
Carbohydrates: ~28g
Fiber: ~3g
Sugars: ~3g
Cholesterol: ~65mg
Sodium: ~680mg
Calcium: ~200mg
Iron: ~2.5mg
Note: These values will vary based on exact brands and amounts used (especially for cheese, soup, and milk).
Using reduced-fat cheese or low-sodium soup can lower fat and sodium.