Patrick Simon January 10, 2026

This post may contain affiliate links, please see our Disclosure for details.

Southern-Style Cheesy Beef & Potato Casserole

Name: Southern-Style Cheesy Beef & Potato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 2 cups cooked rice; 1 pound ground turkey (or turkey bacon); 1 cup chopped onion; 1 cup chopped bell pepper; 2 cups shredded cheese (cheddar or your choice); 1 can cream of mushroom soup; 1 cup milk; 1 teaspoon garlic powder; Salt and pepper to taste

Jump to Recipe·Print Recipe

The moment this casserole hits the oven, the whole kitchen turns into that cozy “somebody’s home from school and everybody’s hungry” kind of place. You get a savory, deeply seasoned beef layer, tender little potato bites, and a golden blanket of melted cheese on top that browns and bubbles at the edges. It’s the kind of classic, Southern-style comfort casserole that feels like it came straight out of Nana’s recipe box, perfect for Sunday supper, busy weeknights, or bringing to a friend who needs something warm and filling.

Why This Casserole Works So Well

This is comfort food with real payoff, because every layer pulls its weight. The beef is rich and savory, the potatoes soak up flavor without turning mushy, and the cheese turns into that irresistible golden top that makes everyone want the corner piece.

You’ll love it because it’s:

Cozy and family-friendly, picky-eater approved
Hearty enough to serve on its own, but easy to stretch with sides
Make-ahead friendly, perfect for meal trains and leftovers
Packed with savory beef flavor and a creamy, cheesy finish
Freezer-friendly for future “I need dinner now” nights

Gather These Ingredients

This recipe is flexible, but the key idea stays the same, a seasoned beef base, a creamy potato layer, and plenty of cheese for that browned top. If you want a shortcut, frozen diced hash browns work beautifully and save a lot of prep time.

Beef layer

1½ lb ground beef (lean is great)
1 medium onion, finely diced
3 cloves garlic, minced
1½ tsp kosher salt (adjust to taste)
1 tsp black pepper
1 tsp paprika
1 tsp onion powder
1 tsp dried thyme (or Italian seasoning)
2 tbsp tomato paste
1 cup beef broth

Gravy boost (optional but highly recommended for the “juicy” look)

1 tbsp cornstarch + 2 tbsp cold water (slurry), or 2 tbsp flour
1 tbsp Worcestershire sauce (optional)

Potato and cheese layer

4 cups diced potatoes (fresh peeled and diced small, or frozen diced hash browns)
1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
½ cup sour cream or plain Greek yogurt
1½ cups shredded cheddar cheese
½ cup shredded mozzarella (optional, for extra melt)
2 tbsp melted butter
2 tbsp chopped parsley or chives (optional)

For the golden top

1 cup shredded cheddar (or a cheddar-mozzarella blend)

Bringing It Together Step by Step

Preheat and prep. Heat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so nothing sticks and the edges brown nicely.
Brown the beef. In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and the onions are soft. Drain excess grease if needed, you want it rich, not oily.
Season for depth. Add garlic, salt, pepper, paprika, onion powder, and thyme. Stir for 30 seconds until everything smells warm and toasty.
Build the savory base. Stir in tomato paste, then pour in the beef broth. Simmer 2 to 3 minutes so the mixture turns glossy and saucy.
Make it extra “juicy” with gravy (optional). If you want that spoonable gravy pooling like in the photo, whisk cornstarch and cold water together, then stir it into the beef. Simmer 1 to 2 minutes until lightly thickened. Add Worcestershire if using for an extra savory kick.
Mix the potato layer. In a large bowl, combine diced potatoes, cream soup, sour cream, melted butter, and 1½ cups cheddar (plus mozzarella if using). Stir until the potatoes are coated in creamy goodness.
Layer it up. Spread the beef mixture evenly in the baking dish. Spoon the creamy potato mixture on top and smooth it out. It should look thick, creamy, and studded with cheese.
Top with more cheese. Sprinkle the final cup of shredded cheddar across the surface. This is what turns into that golden, bubbling lid.
Bake until tender and browned. Cover with foil and bake 35 minutes. Remove foil and bake 20 to 25 minutes more, until the potatoes are tender and the top is deeply golden.
Finish for that browned top. If you want extra browning, broil 1 to 2 minutes at the end, watching closely so it doesn’t burn.
Rest before serving. Let it sit for 10 minutes. This helps the layers settle so you get clean slices, plus the sauce thickens into that cozy, glossy texture.

Prep ~ 20 minutes, Cook ~ 60 minutes, Total ~ 80 minutes, Servings ~ 8, Kcal ~ 520 per serving (estimate).

Prepare in Advance

This casserole is a lifesaver when you want dinner handled before the day gets busy.

Assemble ahead: Build the full casserole, cover tightly, and refrigerate up to 24 hours.
Bake later: Bake straight from the fridge, adding 10 to 15 minutes to the covered baking time.
Prep components: Cook the beef mixture up to 2 days ahead and keep it refrigerated. Mix the potato layer right before assembling for the best texture.

If you’re making it for a gathering, you can bake it about 90 percent of the way, then finish uncovered for 10 to 15 minutes right before serving to refresh the cheesy top.

Refrigerate, Freeze, Reheat

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze baked portions for up to 2 months. Wrap tightly and label.
Reheat (best texture): Warm in a 350°F oven, covered, for 15 to 20 minutes until hot, then uncover for 5 minutes to re-crisp the top.
Microwave (fast): Heat in 60-second bursts, but the top will soften a bit.

Freshness cue: It should smell savory and beefy, with a warm, cheesy aroma. If it smells sour or “off,” it’s time to toss it.

Serving Ideas That Fit Perfectly

A crisp green salad with lemony vinaigrette
Buttered green beans or steamed broccoli
Roasted carrots or glazed carrots for a sweet contrast
Dill pickles or pickle slices on the side for tang
Warm dinner rolls or biscuits for scooping the gravy
A simple coleslaw for crunch

Make It Your Own

Swap the potatoes: Use frozen diced hash browns, shredded hash browns, or thin-sliced potatoes. Thin slices cook faster, thick cubes need more time.
Add veggies: Stir in peas, corn, or chopped green beans into the potato layer for a classic casserole vibe.
Make it spicy: Add ½ tsp cayenne or a few shakes of hot sauce to the beef mixture.
Extra cheesy top: Mix cheddar with Monterey Jack for a smoother melt.
Creamier filling: Add 4 oz softened cream cheese to the potato mixture for an ultra-creamy layer.
More “Southern” flavor: Add a pinch of smoked paprika and a small splash of extra broth for a richer sauce.
Lean protein option: Use ground turkey or ground chicken, then bump up seasoning and add an extra splash of broth to keep it juicy.
Crunchy topping: Sprinkle buttered crushed crackers or crispy fried onions on top for the last 10 minutes of baking.

Tips for Success

Use small diced potatoes so they get tender on time.
Cover first, then uncover, this prevents dry edges and still gives you a browned top.
Let it rest 10 minutes so it slices cleanly and the sauce thickens.
Season the beef well, this casserole needs bold flavor in the base.
If the top browns too fast, tent loosely with foil.
For food safety, ensure the center is hot and the potatoes are tender, and the dish is steaming around the edges.

Your Questions, Answered

Can I use frozen diced potatoes?

Yes, and it’s one of the easiest shortcuts. Frozen diced hash browns work beautifully and usually cook evenly. If they’re very icy, let them sit 5 minutes so they mix smoothly with the creamy layer.

How do I know when the potatoes are done?

Poke the center with a fork. The potatoes should feel soft, not crunchy. If they still have bite, cover again and bake 10 more minutes.

What if my casserole looks dry?

Add ¼ to ½ cup warm beef broth around the edges before baking, or stir a little extra broth into the beef layer. Also make sure you cover it for the first part of baking.

Can I make this without canned soup?

Yes. Replace the soup with 1 cup thick béchamel or a quick cream sauce, melt 2 tbsp butter, whisk in 2 tbsp flour, then slowly whisk in 1 cup milk until thick. Season well.

Can I freeze it before baking?

You can, but potatoes can change texture slightly. For best results, bake first, cool, then freeze portions. If freezing unbaked, thaw overnight in the fridge before baking.

What cheese works best?

Cheddar gives the bold, classic flavor and the best browned top. A mix of cheddar and mozzarella adds extra stretch, but keep cheddar in the mix for that signature taste.

Final Thoughts

This cozy beef, potato, and cheese casserole is the kind of dinner that makes the whole house feel warmer. It’s hearty, simple, and deeply comforting, with that golden cheesy top that practically guarantees someone will ask for seconds. If you want a classic casserole that tastes like home and holds up beautifully for leftovers, put this one on your regular rotation and make it soon.

Southern-Style Cheesy Beef & Potato Casserole

Author: anastasia-rice
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Gluten-Free

Print Recipe

Description

A hearty and comforting southern casserole perfect for family gatherings.

Ingredients

Scale

2 cups cooked rice
1 pound ground turkey (or turkey bacon)
1 cup chopped onion
1 cup chopped bell pepper
2 cups shredded cheese (cheddar or your choice)
1 can cream of mushroom soup
1 cup milk
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

Preheat the oven to 350°F (175°C).
In a large skillet, brown the ground turkey and sauté the onions and bell peppers until soft.
In a large bowl, combine cooked rice, turkey mixture, cream of mushroom soup, milk, garlic powder, salt, and pepper.
Stir in half of the cheese.
Transfer the mixture to a greased baking dish and top with remaining cheese.
Bake for 25-30 minutes or until cheese is bubbly and golden.