Side Dishes
Betty Crocker's scalloped potatoes with ground beef bring back the comforting flavors of home-cooked meals that feed a family and warm the soul. This classic one-pan dinner combines tender potatoes layered with savory ground beef and a creamy cheese sauce, all baked to golden perfection.
I've perfected this recipe over years of family dinners, ensuring every bite delivers that nostalgic, hearty taste.
The beauty of this dish lies in its simplicity and versatility. With just a few basic ingredients—potatoes, ground beef, cream of mushroom soup, and cheddar cheese—you create a meal that's both filling and satisfying.
The ground beef adds protein and depth, while the creamy sauce ties everything together into comforting layers. It's the kind of dish that tastes even better the next day, making it perfect for meal prep.
What you'll achieve is a casserole with crispy top layers, tender potatoes, and rich, savory beef throughout. The cheese sauce creates a velvety texture that coats each bite, while the golden crust on top adds a satisfying crunch.
This is comfort food at its finest—simple to prepare but impressive enough for company, all in one pan for easy cleanup.
Whether you're feeding a hungry family or looking for a hearty side dish, this recipe delivers restaurant-quality results with minimal effort. The layers of flavor and texture make it a standout dish that's sure to become a staple in your meal rotation. Let's get started on creating this timeless classic.
Ingredients for betty crocker scalloped potatoes with ground beef
Six ingredients make this nostalgic family meal—potatoes, beef, and cheesy layers that taste even better tomorrow.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Thinly sliced, peeled |
| Ground Beef 🥩 | 1 ½ lb | 85% lean or leaner |
| Cream of Mushroom Soup 🍄 | 2 cups | Condensed, not low-fat |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, not pre-shredded |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Yellow Onion 🧅 | 1 medium | Finely chopped |
| Yellow Onion 🧅 | 1 whole | Finely chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced |
| Flour 🌾 | 2 tbsp | All-purpose |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Butter 🧈 | ½ cup | Melted, unsalted |
| Green Onions 🧅 | 3 whole | Sliced, for garnish |
The potatoes are the star, so pick Russets—they slice thin and hold shape. Costco or Walmart usually have them in bulk for cheap. I always peel mine (easier slicing), but leave the skins on if you prefer rustic texture. The ground beef? 85% lean or leaner—anything leaner gets dry. Brown it well before adding to the potatoes for deep flavor. Trader Joe's sells pre-portioned packages that save time.
No cream of mushroom soup? Make your own with mushrooms, cream, and flour—it's surprisingly easy. Fresh mushrooms, sautéed with garlic, blended with heavy cream and a pinch of flour. Short on cheddar? Swiss or Monterey Jack work too, but cheddar's sharpness cuts through the richness. Pre-shredded cheese? Don't use it—it's coated with anti-caking agents that make the sauce grainy. The green onions are optional but add a nice fresh finish—skip if you're not a fan.
This casserole reheats beautifully—tastes even better the next day. Keeps 4-5 days in the fridge, freezes for 3 months if portioned in airtight containers. I always make extra and freeze half—perfect for lazy weeknights. The cheese sauce gets thicker when cold, so add a splash of milk when reheating if it's too stiff. Leftovers? Microwave covered for 2-3 minutes or bake at 350°F until warmed through
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash dishes—just brown the beef, layer the potatoes, dump the soup and milk, and bake. The cream of mushroom soup does all the heavy lifting, so you’re basically getting gourmet effort for lazy-day results.
- Cheesy Beef Hug: That sharp cheddar melting into the fluffy potatoes? It’s like a warm, salty embrace. The ground beef adds savory depth, and honestly, the combo makes me want to eat it straight from the pan—no judgment here.
- Meal Prep MVP: Between us, this is my go-to for busy weeks. Make a big batch on Sunday, and you’ve got hearty leftovers for lunches or a quick dinner reheat. The texture holds up surprisingly well—no sad, soggy potatoes here.
- Budget Win: Ground beef and Russets stretch so far, and the cream of mushroom soup cuts costs while adding richness. I’ll be real: this feeds my family of four for under $10, and no one complains about the price tag when it tastes this good.
Step-by-step instructions for betty Crocker scalloped potatoes with ground beef
Here's how to create a comforting, layered masterpiece that's perfect for family dinners.
Prepare the Potatoes and Ground Beef Mixture
Start by peeling the 3 lb russet potatoes and slicing them into thin, even rounds—about ⅛-inch thick. You'll want about 6 cups of sliced potatoes. Toss them in a large bowl with the 1.5 tsp salt and 0.5 tsp black pepper, mixing well to coat evenly. This seasoning step ensures every layer gets flavor as they cook.
In a separate skillet, cook the 1.5 lb ground beef over medium heat until it's no longer pink, breaking it apart with a wooden spoon. Drain any excess fat, then add the 1 medium yellow onion and 1 whole yellow onion, both finely chopped. Cook for 5 minutes until softened. Stir in the 4 minced garlic cloves and cook for another 30 seconds until fragrant. Transfer this mixture to the bowl with the potatoes.
Build the Creamy Cheese Sauce
In a medium saucepan, melt the 0.5 cup butter over medium heat. Whisk in the 2 tbsp flour and cook for 1 minute until smooth. Slowly pour in the 0.5 cup milk, stirring constantly to create a roux. Cook for 2 minutes until thickened. Remove from heat and stir in the 2 cups cream of mushroom soup and 2 cups shredded sharp cheddar cheese until completely melted and smooth.
Pour this creamy mixture over the potato and beef combination. Stir gently to distribute evenly, but be careful not to break up the potato slices too much. This step creates the rich, velvety sauce that holds everything together in your scalloped potatoes.
Layer and Assemble in the Baking Dish
Grease a 9x13-inch baking dish with butter or oil. Spread half of the potato mixture evenly in the bottom of the dish, creating an even layer. Then add half of the ground beef mixture on top, spreading it out. Repeat with the remaining potato mixture and beef mixture, finishing with the potatoes on top. This layering ensures each bite has that perfect combination of creamy potatoes and savory beef.
Cover the dish tightly with aluminum foil and bake at 350°F for 45 minutes. After this initial baking time, uncover the dish and bake for another 15 minutes until the top is golden brown and bubbly. The potatoes should be tender when pierced with a fork, and the cheese should be melted and slightly browned on top.
Finish and Garnish
Remove the dish from the oven and let it rest for 10 minutes before serving. This resting period allows the layers to set slightly and makes it easier to slice. While it rests, slice the 3 whole green onions and sprinkle them evenly over the top for a fresh finish.
Cut into squares and serve immediately, straight from the baking dish. The combination of tender potatoes, savory beef, and rich cheese sauce makes this dish incredibly satisfying. The layers should be distinct but perfectly combined in each bite, creating that classic scalloped potatoes experience with a hearty beef twist.
Pro Tips For Making Betty Crocker Scalloped Potatoes With Ground Beef
- Pre-Cook the Beef: Brown the ground beef fully before mixing it into the soup—no pink left, no excuses. I learned this the hard way after serving a batch where the beef tasted raw in the creamy sauce. Drain it well too, or you’ll end up with a soggy mess instead of a rich, meaty layer.
- Soak the Potatoes: Toss peeled Russets in cold water for 10 minutes to wash off starch—this keeps them from turning gluey when they bake. Skip this, and your scalloped potatoes will clump together like a sad, gummy casserole. (Yes, even if you’re impatient like me.)
- Layer Like a Pro: Start and end with potatoes—no beef on top or bottom. The cheese and soup need to soak into the potatoes evenly, not pool at the edges. After the first layer, sprinkle a pinch of salt to help draw out moisture before adding the next.
- Bake Under Foil First: Cover the dish with foil for the first 45 minutes to melt the cheese and soup evenly. Then uncover and broil for 3–5 minutes—this gives you that golden crust without burning the top. (Your future self will thank you for not skipping this step.)
Storing and reheating this dish
Refrigerator Storage
This casserole tastes even better the next day, so store leftovers in an airtight container (I love Rubbermaid Brilliance) for up to 4-5 days in the fridge. The flavors deepen as the cheese sauce melds with the potatoes and beef.
Always let it cool completely before covering to prevent condensation from making the top soggy. 🥔
Freezer Prep Tips
For long-term storage, portion into quart-sized freezer bags (remove excess air) or glass Pyrex containers. Freeze for up to 3 months—label with dates since texture changes slightly after thawing. I recommend freezing before the final baking to maintain crispiness. Thaw overnight in the fridge before reheating. ❄️
Oven Reheating Method
Preheat oven to 350°F and transfer the casserole to a baking dish. Cover loosely with foil and heat for 20-25 minutes until bubbly. For extra crispiness, uncover the last 5 minutes of reheating. This method preserves the golden top layer better than microwave options. 🔥
Microwave Shortcuts
For quick reheating, cover with a damp paper towel and microwave on medium power (50%) for 2-3 minutes, stirring halfway. Add 1-2 tablespoons of milk or water if the sauce looks too thick. This keeps the potatoes tender without drying out the beef layer. ✨
Cheese Sauce Fixes
If the cheese sauce separates after reheating, stir in 1 tablespoon of milk or cream and microwave for 30 seconds. For extra richness, sprinkle ¼ cup shredded cheddar on top and let it melt into the sauce. This restores that creamy texture you love. 🧀
Portioning for Meal Prep
Divide into individual servings before freezing or storing to make grab-and-go lunches. I use silicone cupcake liners in freezer bags for easy portion control. Reheat just one serving at a time to maintain freshness. This makes weekday lunches effortless—just pop in the microwave! 💡
Nutrition facts
Frequently asked questions
Can I use a different type of potato for this recipe?
Russet potatoes are ideal because they slice thin and hold shape beautifully, but you can use Yukon Gold potatoes if that's what you have. Avoid waxy potatoes like red or fingerlings—they'll turn mushy when baked. If using Yukons, slice them slightly thicker (1/4-inch) to prevent overcooking.
How do I prevent the top from getting soggy?
Always cover with foil during the initial 45-minute baking time, then remove it for the last 15 minutes to create a golden crust. For extra insurance, sprinkle 1/4 cup breadcrumbs mixed with 1 tbsp melted butter on top before the final baking. This adds texture and prevents sogginess.
Can I make this dish ahead of time?
Assemble the casserole up to 24 hours ahead and refrigerate uncovered. Bake straight from the fridge at 350°F for 60-70 minutes, adding 10 extra minutes if needed. For freezing, assemble and bake as directed, then cool completely before wrapping tightly in foil and plastic. Freeze for up to 3 months.
What if I don't have cream of mushroom soup?
Make a quick substitute by sautéing 1 cup sliced mushrooms with 2 tbsp butter, then blending with 1 cup milk and 2 tbsp flour until smooth. Simmer for 3 minutes to thicken, then proceed with the recipe. For even more flavor, add 1 tsp Worcestershire sauce.
How do I make this dish lower in fat?
Use 93% lean ground beef instead of 85% lean, drain excess fat after browning, and replace half the butter with 1/4 cup low-fat milk. You can also top with 1/4 cup fat-free Greek yogurt instead of extra cheese. These changes reduce fat by about 30% without sacrificing much flavor.