Kittencal's Scalloped Potato and Ground Beef Casserole

"Sliced potatoes in a delicious creamy sauce on the bottom then topped with a ground beef mixture --- 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 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 4-6 and baked in a smaller baking dish--- NOTE some of the reviewers are stating that the potatoes are taking a long time to cook so you may want to pop them in the microwave first just to soften slightly,"
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by Alisa D. photo by Alisa D.
photo by Alisa D. photo by Alisa D.
photo by DisneyMom photo by DisneyMom
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
Ready In:
1hr 50mins




  • 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 (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
  • For the sauce; 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 (I like to sprinkle grated cheddar cheese on top of the 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 degrees F.
  • Uncover and continue baking for another 20-30 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 4-5 minutes or until the cheese has melted.

Questions & Replies

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  1. kimb1048
    Great recipe, was looking for something to do different with hamburger meat and this was it! After reading reviews about the potatoes not cooking enough, I remembered a recipe I had for potatoes au for the first 20-25 minutes I cooked this at 400* degrees covered and then turned it back to 350* degrees covered for the remaining time this recipe called for. It was perfect. This made alot, so had plenty for lunch the next day! Thanks for posting another wonderful recipe Kittencal!!
  2. Chef shapeweaver
    I made this recipe on 11/4/10 for our dinner. This recipe was made with a few changes due to our tastes and what was on hand.All I had was 14 ounces of ground beef so, I browned that with some onion,a bit of crushed red pepper flakes, some seasoned salt, and used garlic powder instead of the garlic cloves.For the sauce I used 1 1/2 cans of the soup, onions( which I had cooked in some margarine until slightly softened),and used a bit of milk instead of the light cream.Also used a little less sour cream, a bit more of the garlic powder,and instead of parmesan a parmesan/ romano blend was used.To make it a quicker assembly, I mixed the potatoes in with the sauce. I layered the dish as follows, half of the potatoes, sprinkled with half of the shredded cheese, and add all of the meat.Added the remaining potatoes, covered with foil and baked at 375 degrees for 1 hour. After that baking time, added the remaining cheese and baked for an additional 30 minutes. After removing from the oven, I let it "rest" for about 10 minutes. This was a very good " Comfort Food " type dish and I will make this again. Thanks for posting and, " Keep Smiling :) "
  3. Chipfo
    Kitten you did it again! We loved this, will be making it again and again. I sliced the potatoes thin, about 1/8 inch and they cooked just fine. I added a touch more red pepper flakes and added fresh mushrooms and about 1/4 t of Italian seasoning to the meat at the same time as the garlic. I also sprinkled cheese into each layer. Thanks Kitten for another winner!
  4. Cookin4twins
    A recipe! I ommited the entire section for the ground beef and only made au gratin potatoes(my kids wont eat it if I include the beef) and had little time so literally I made the sauce and threw in the cut up potatoes, added half a lb of cheddar cheese(mixed in) and voila. It was incredible! Thanks so much for posting this. The trick for all who have had issues with their potatoes not getting soft enough is to first cut them very fine and second, make sure you use a big 13" by 9" baking dish so they have room to cook.
  5. Mari W.
    I looked all through the reviews hoping someone had tried this with boxed scalloped potatoes to no avail. So, I made it with my tweaks and it came out delish! But I think with all my tweaks it was really a spin off and not the same. Here’s what I did: 2 boxes of scalloped potatoes Browned HB meat Added about 2 cups seasoning blend and 1 cup of fiesta frozen corn with the other spices the recipe called for including the garlic. Added 2.5 cups of water and 1.5 cups of milk along with the cream of chicken, sour cream, and the cheese packets and mixed. Added Parmesan cheese then baked at 350 for 1 hour 20 minutes. Next time I’ll increase oven temp to cook a little faster. It was VERY tasty! And is all gone!


  1. Cook In Northwest
    The only reason I gave this recipe 4 stars is I felt there was bit too much garlic powder (or maybe it was fresh garlic?) In any case, it was just too much, in my opinion (and I adore garlic.) I think next time I'll cut it back to 3 cloves fresh and 1/2-3/4 tsp. garlic powder. I have to admit that I made a substitution of canned milk for the light cream (I had no cream) and made a mistake in the layering order, ending up with cheese on top, which made a crunchy cheese layer, but that didn't change the flavor, only the texture. I also didn't have any seasoned salt, so I just used plain salt and cut it back to just shy of 1 tsp. for the entire dish, and that was very much more than plenty. I used just 1 pound of ground beef, and that was also plenty of meat. Perhaps the larger amont of beef would have been able to handle the additional 1/2 tsp. salt, but I doubt it. (The soup has a lot of salt in it already, and the dish was very salty with the scant 1 tsp.) This dish is a lot like the flat enchiladas I often make using corn tortillas instead of the potatoes - both are wonderful family dishes.<br/><br/>After reading comments about the potatoes taking a long time to cook, I started out the dish with slicing the potatoes and putting them in water on the stove to boil. When the sides of the pot were boiling, I then turned off the flame and let them sit in the hot water as I prepared the remaining items. It did help, but still took 1 1/2 hours to get done, and could have easily cooked another 1/2 hour before the potatoes turned mushy. So, parboiling or pre-cooking the potatoes is definately in order if you have any time limit in your schedule.
  2. Amber C.
    I’m always looking for recipes for wild hog. I stumbled on this and decided to tweak it. I put some wild hog to my Insta pot to tenderize it. I fried up the chopped shredded pork with onions and garlic and I use that instead. I also didn’t have light cream or sour cream so I substituted skim milk and cream cheese. I eliminated peppers because my kids “hate” them and went light on the red pepper. It came out excellent and a new recipe in my wild hog list!
  3. Gary T.
    Made last night for a dinner part and it went over very well. I made a couple small changes. We have a few vegetarians in our group so I made a dish for them and used quorn ground meat substitute and it turned out good. I also substituted leeks for the onions and in the meat dish I added some ground breakfast sausage. Ran out of chicken soup so I used cream of mushroom. It was all very good.
  4. Bird Nest
    This is similar to a recipe my mother made for our family, she used sausages instead of ground beef, lots of veggies, and cream of mushroom soup, as the main ingredients. That was a great casserole, so I decided to try this version. <br/>I sliced the potatoes thinly using a mandolin, set the oven to 375 F and the casserole cooked through in exactly 1 hour. <br/>I made the recipe using all of the ingredients that Kittencal listed + added the following; sliced mushrooms, 1 yellow pepper, green lentils (for extra health benefits), hot sauce, Worchester, onion powder, cayenne, sage and cumin.<br/>Thanks for updating this recipe Kittencal :)
  5. Aunt Sukki
    I thought the dish had great flavor. There are so many possibilities to change up the casserole (i.e. add jalapenos or veggies). I used milk instead of the light cream. After reading reviews I cooked the first 20 minutes at 400, then decreased to 350. I'm only giving 4 stars because after 1 1/2 hours in the oven the potatoes still weren't done. I had to bake it another 1/2 hour. Needless to say the family was starving by the time it was served.



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