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Scalloped Potato & Ground Beef Casserole


Sliced potatoes in a delicious creamy sauce on the bottom then topped with a ground beef mixture. Our family really likes this dish, so much so you'll see it on our dinner table at least once a month!

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Rate this recipe 4.1/5 (70 Votes)


  • BEEF:
  • 1 1/2 pounds ground beef or Italian sausage
  • 1 medium onion, chopped
  • 1 small green bell pepper, seeded and chopped, optional
  • 4 garlic cloves, finely chopped
  • up to 1/2 teaspoon dried chili pepper flakes, optional
  • seasoning salt or regular white salt, to taste
  • Fresh ground black pepper, to taste
  • SAUCE:
  • 2 (10.75-ounce) cans condensed cream of chicken soup, undiluted
  • 1/3 cup onion, minced
  • 3/4 cup light cream
  • 1/2 cup sour cream
  • 1/4 cup parmesan cheese, grated
  • 1 teaspoon garlic powder
  • 1/2 teaspoon seasoning salt
  • Freshly ground black pepper, to taste
  • 5 to 6 russet potatoes, peeled and sliced thinly
  • 2 cups cheddar cheese, shredded


Servings 6
Preparation time 20mins
Cooking time 110mins
Adapted from


Step 1

In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander.

Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned, then set aside.

In a medium bowl mix together the undiluted soup with onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.

In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture, then the ground beef mixture on top.

Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.

Bake covered with foil for about 1 hour at 350°F.

Uncover and continue baking for another 20 to 30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).

Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4 to 5 minutes or until the cheese has melted.

Cook's note:
Instead of layering the potatoes you can just mix them with the sauce in a large bowl transfer to the baking dish then top with the ground beef mixture either way is fine but the potatoes will cook a little faster if mixed with the sauce.

Feel free to throw in some cooked chopped green beans, mushrooms, corn niblets to the ground beef mixture or whatever you wish. I also like to sprinkle some grated cheddar cheese over the potato mixture before topping with the ground beef and then again after the casserole has been cooked. This casserole is very versatile and you don't have to worry about the exact amounts.

To save time you may cook the ground beef mixture a day ahead and refrigerate. All ingredients may be reduced to half if desired to yield 4 to 6 and baked in a smaller baking dish.

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