If you’re craving something warm, comforting, and downright satisfying, this Creamy One-Pot Beef and Potato Casserole Recipe is exactly what you need on those busy weeknights. I love how everything comes together in a single dish, saving you time on cleanup without skimping on flavor. The creamy texture combined with savory ground beef and tender potatoes makes it feel like a hug in food form.

What really makes this casserole stand out for me is its balance of simplicity and richness – it’s easy enough for a last-minute dinner but special enough to share with family or friends. Plus, it’s a one-pot wonder; no juggling pans or stressing over multiple dishes. Believe me, once you try this Creamy One-Pot Beef and Potato Casserole Recipe, it’ll become a staple in your recipe rotation.

Ingredients You’ll Need

These ingredients work beautifully together to create a luscious, creamy casserole that’s hearty and full of flavor. You don’t need anything fancy, just a handful of basics that you might already have, making it super accessible for any day of the week.

Ground beef: I recommend going with 80/20 for a nice fat content that keeps the beef juicy and flavorful.
Onion: Adds a sweet, aromatic base – chopping finely helps it melt into the sauce.
Russet or Yukon gold potatoes: Thin slices cook evenly and absorb all that creamy goodness.
Cream of mushroom soup: The secret superstar that adds depth and creaminess without fuss.
Whole milk or heavy cream: For richness; heavy cream gives a plusher texture if you have it on hand.
Sour cream (optional): I love adding this for an extra tangy creaminess, but it’s totally optional.
Shredded cheddar cheese: Sharp cheddar works best to cut through the creaminess and add a nice bite.
Salt: Brings out the flavors.
Black pepper: Freshly ground gives the best flavor pop.
Paprika: Adds warmth and a subtle smoky note.
Fresh parsley: For a bright, fresh garnish that lifts the whole dish.

Variations

One of the best parts about this Creamy One-Pot Beef and Potato Casserole Recipe is how easy it is to make it your own. I like to tweak it depending on what’s in my fridge or dietary needs, and you’ll find it’s super forgiving!

Swap ground beef for ground turkey or chicken: I’ve done this to lighten things up while still keeping that cozy feel.
Vegetarian twist: Use sautéed mushrooms and lentils instead of beef – it’s surprisingly hearty!
Add veggies: Toss in chopped bell peppers, peas, or corn for extra texture and color.
Dairy-free version: Use coconut milk or a creamy non-dairy alternative with vegan cheese – it still turns out deliciously creamy.

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

Step 1: Brown the Beef and Sauté the Onions

Start by heating a large oven-safe skillet or pot over medium-high heat. Add the ground beef and cook, stirring occasionally, until it’s nicely browned and no longer pink – this usually takes about 6 to 8 minutes. Then toss in the chopped onion and cook for another 2-3 minutes until softened and fragrant. Using an oven-safe vessel means less fuss later when you move it to the oven.

Step 2: Layer the Potatoes and Add the Creamy Sauce

Once your beef and onion mix is ready, spread the thinly sliced potatoes evenly over the meat. In a separate bowl, mix the cream of mushroom soup, milk (or heavy cream), and sour cream if you’re using it, along with salt, pepper, and paprika. Pour this luscious sauce over the potatoes, making sure everything is well coated. This mixture is what makes the casserole irresistibly creamy, so don’t skip on whisking it well!

Step 3: Bake and Add Cheese

Pop the whole dish in a 350°F (175°C) oven and bake for about 45 minutes, or until the potatoes are tender when pierced with a fork. Then sprinkle the shredded cheddar evenly on top and return to the oven for another 10 minutes until it’s melted and bubbly. I like to keep an eye on it toward the end so the cheese doesn’t overbrown.

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

The image shows a close-up of a layered dish on a white plate set on a white marbled surface. The dish has around three layers consisting of cooked potato slices that are yellowish, minced ground meat with a brown, cooked texture, and melted orange cheddar cheese on top. The layers alternate between potato, meat, and cheese, creating a stacked look with some bits of meat and cheese spilling over the sides. A silver fork is placed vertically in the middle of the dish, holding a small portion of the layered food, with a woman's hand likely holding the fork outside the frame. Small green herb garnishes are lightly scattered on the plate near the dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling fresh parsley on top right after baking — it adds a pop of color and freshness that cuts through the richness. Sometimes I also add a little extra black pepper or a dash of smoked paprika for a subtle kick. If you want a little crunch, toasted breadcrumbs sprinkled on top just before serving are fantastic.

Side Dishes

This casserole is quite hearty on its own, but I find it pairs beautifully with a simple green salad dressed in vinaigrette or some steamed green beans for a bit of brightness. A crusty bread or garlic toast is also fantastic to soak up all the creamy sauce.

Creative Ways to Present

For special occasions, I like to serve this casserole in individual ramekins — it feels a little fancy and perfect for guests. Layering the casserole in clear glass dishes also lets the beautiful potato and beef layers show through, which always sparks some compliments at the table.

Make Ahead and Storage

Storing Leftovers

Leftovers store really well in the fridge for up to 3 days. I like to transfer some into airtight containers, which also makes portioning for lunches a breeze. Just make sure to cool it completely before sealing to avoid sogginess.

Freezing

This casserole freezes nicely too! I recommend freezing before baking – assemble it fully, cover tightly with foil or plastic wrap, then freeze. When you’re ready, bake it straight from frozen, adding a bit more time to ensure the potatoes cook through smoothly.

Reheating

To reheat, I usually pop leftovers into a 350°F oven until warmed through, about 20-25 minutes. This method helps maintain the creamy texture better than microwaving, but if you’re short on time, the microwave works fine – just add a splash of milk and cover it to keep things moist.

FAQs

Can I make the Creamy One-Pot Beef and Potato Casserole Recipe gluten-free?

Absolutely! Just make sure to use a gluten-free cream of mushroom soup or substitute with a homemade version. Most other ingredients are naturally gluten-free, but always double-check your labels to be safe.
What can I use instead of cream of mushroom soup?

If you want to skip the canned soup, you can easily make a quick roux with butter, flour, and milk, then add sautéed mushrooms for flavor. This homemade substitute tastes fresher and lets you control the ingredients.
Can I prepare this casserole entirely on the stovetop?

This recipe really shines with the baking step, which softens the potatoes while melding all the flavors into that creamy texture. You can cook components on the stovetop, but I recommend finishing it in the oven for best results.
How thin should I slice the potatoes?

About 1/8 inch thick is ideal — thin enough so they cook evenly through the bake time, but not so thin that they fall apart. A mandoline slicer makes this super easy if you have one.
Can I add extra vegetables to the casserole?

Definitely! Adding diced bell peppers, corn, or peas can add fun pops of color and nutrition. Just keep in mind that water-heavy veggies might slightly affect the creaminess, so adjust baking time if needed.

Final Thoughts

This Creamy One-Pot Beef and Potato Casserole Recipe is genuinely one of those dishes I turn to when I want comfort without complexity. It feels luxurious, yet it’s so straightforward to make, which is a rare combo. I hope you try it soon — I promise it’ll be a cozy favorite in your kitchen, just like it is in mine.