Easy Beef Potato Casserole

This hearty ground beef casserole has become my weeknight dinner salvation when time is short but hungry family members are circling the kitchen. The combination of savory beef, creamy soups, and cheesy potatoes creates a comfort food masterpiece with minimal effort.

Why You'll Love This Recipe

I first made this casserole during a particularly chaotic week when I had zero energy for complicated cooking. My picky teenagers not only cleaned their plates but asked for seconds. Now it appears on our table at least twice a month when life gets hectic.

Ingredients

• Ground beef provides the hearty protein base look for 85/15 lean to fat ratio for best flavor without excess grease
• Condensed cream of mushroom soup creates a rich savory base without needing to make a complicated sauce from scratch
• Condensed cream of cheddar cheese soup adds creamy cheesy goodness throughout every bite of the casserole
• Frozen cubed potatoes save significant prep time using precut potatoes means no peeling or chopping required
• Shredded cheddar cheese forms a golden bubbly topping choose sharp cheddar for more pronounced flavor
• Salt and pepper to taste always adjust according to your preference

How To Make 5 Ingredient Ground Beef Casserole

Preheat the Oven

Set your oven to 175°C or 350°F. Allow it to fully preheat while you prepare the casserole mixture. A properly preheated oven ensures even cooking throughout.

Brown the Beef

Cook ground beef in a large skillet over medium heat. Break it apart with a wooden spoon as it cooks until no pink remains. This usually takes about 8 to 10 minutes. Drain all excess fat thoroughly to prevent a greasy casserole.

Create the Casserole Mixture

Transfer the cooked beef to a large mixing bowl. Add both condensed soups the frozen potato cubes and half of the shredded cheese. Season with salt and pepper. Stir everything together until all ingredients are evenly coated with the soup mixture.

Prepare the Baking Dish

Lightly grease a 9 x 13 inch baking dish with cooking spray or butter. This prevents sticking and makes cleanup easier. Spread the beef mixture evenly into the dish making sure to reach all corners.

Add the Cheese Topping

Sprinkle the remaining shredded cheddar cheese over the entire surface of the casserole. Cover the dish tightly with aluminum foil this helps the casserole cook evenly without drying out.

Initial Baking Phase

Bake covered for 30 minutes. The covered phase allows the potatoes to cook through and flavors to meld without browning the top too quickly.

Final Browning Phase

Remove the foil carefully as steam will escape. Return to the oven and bake uncovered for an additional 30 minutes until the casserole is bubbling throughout and the cheese topping turns golden brown and crispy around the edges.

The cream of cheddar cheese soup is actually my secret weapon in this recipe. I discovered it by accident when I ran out of cream of chicken soup one night and needed a substitute. The cheesy flavor it adds throughout the casserole creates such a comfort food quality that my family now prefers this version to my original recipe.

Storing Leftovers

This casserole keeps beautifully in the refrigerator for up to 3 days. Cover the cooled casserole with plastic wrap or transfer portions to airtight containers. To reheat individual servings microwave for 1 to 2 minutes or until heated through. For the entire casserole cover with foil and warm in a 325°F oven for about 20 minutes. The flavors often develop and intensify after a day in the fridge making leftovers especially delicious.

Easy Variations

The beauty of this casserole lies in its adaptability. Swap in ground turkey or chicken for a lighter option. Add a cup of frozen mixed vegetables for extra nutrition. Replace the potato cubes with tater tots arranged on top for a crunchy alternative. Use pepper jack cheese instead of cheddar for a spicy kick. You can even add a layer of crescent roll dough on the bottom for a more substantial meal. The basic formula stays the same while allowing endless customization.

Serving Suggestions

This casserole stands perfectly fine on its own as a complete meal but I often serve it with simple sides to round out dinner. A crisp green salad with vinaigrette provides refreshing contrast to the rich casserole. Steamed green beans or broccoli add color and nutrition. For bigger appetites garlic bread makes an excellent accompaniment for sopping up the creamy sauce. During colder months I sometimes add a cup of warm beef broth on the side turning the meal into a deconstructed soup and casserole combo that my husband particularly enjoys.

Recipe FAQs

→ Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole up to 24 hours in advance and refrigerate it covered. When ready to bake, you may need to add 5-10 minutes to the covered baking time to ensure it heats through properly.

→ What can I substitute for cream of cheddar cheese soup?

If you can't find cream of cheddar soup, you can use cream of chicken or another can of cream of mushroom soup, plus add an extra 60g of shredded cheddar to the mixture for cheese flavor.

→ Can I add vegetables to this casserole?

Absolutely! Frozen peas, corn, diced carrots, or green beans would be excellent additions. Add about 150-200g of frozen or pre-cooked vegetables to the mixture before baking.

→ What can I use instead of frozen cubed potatoes?

You can substitute with 3-4 medium potatoes that have been peeled, diced, and par-boiled for about 5 minutes. You could also use frozen tater tots or hash browns as alternatives.

→ How do I know when the casserole is done cooking?

The casserole is done when the potatoes are tender, the mixture is bubbling around the edges, and the cheese on top is golden brown. If you're unsure, insert a knife into the center - it should feel hot when removed.

→ What sides go well with this casserole?

A simple green salad, steamed broccoli, or roasted vegetables make perfect sides. Garlic bread or dinner rolls are also great for soaking up the creamy sauce.