Name: Ground Beef Casserole
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1.5 pounds Ground beef, raw (Use lean ground beef for less grease.); 10.5 oz Cream of condensed mushroom soup (Room temperature.); 10.5 oz Cream of cheddar cheese soup (Room temperature.); 3 cups Cubed frozen potatoes (Do not thaw.); 1 cup Shredded cheddar cheese (Divided, keep 1/2 cup separate for topping.); Salt (To taste.); Pepper (To taste.)

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Creamy, comforting, and quick to pull together — this Ground Beef Casserole is a weeknight hero that tastes like a warm hug on a plate. With tender browned beef, two dreamy canned soups, and cubed potatoes that bake up soft and pillowy, it’s the kind of dish that disappears fast at family dinners. Fun fact: casseroles became wildly popular in mid-20th century America because they were practical, portable, and perfect for potlucks — the ultimate community comfort food.

This recipe stands out because it’s simple, uses pantry staples, and delivers big flavor with almost no fuss. It’s quicker than a layered lasagna but every bit as satisfying, and if you loved my cheddar-crusted version you’ll enjoy this creamy cousin just as much: https://recipesfiber.com/cheddar-crusted-ground-beef-and-rice-casserole/. Ready to make something tasty and easy tonight? Let’s get cooking.

What is Ground Beef Casserole?

Ever wondered why we call this a Ground Beef Casserole? Is it the beef doing the heavy lifting or the casserole dish taking the credit? Maybe both. Think of it as comfort assembled in one baking pan — ground beef mixed with creamy soups and potatoes, baked until bubbly and irresistible. They say “the way to a man’s heart is through his stomach.” and whether that adage applies to everyone or just your picky uncle, this dish proves hearty food creates happy people. Try it and see—your family might start calling you the casserole wizard. Give it a go and let me know what they say.

Why You’ll Love This:

• Creamy, satisfying comfort: The mix of cream of mushroom and creamy cheddar soup creates a luscious sauce that coats the beef and potatoes for a cozy, creamy bite in every forkful.
• Budget-friendly and filling: Ground beef and canned soups are economical, making this casserole a smart choice for feeding a crowd without breaking the bank.
• Easy crowd-pleaser with melty cheese: A simple topping of shredded cheddar melts to a golden finish, adding a salty, cheesy contrast to the rich, savory filling.

If you like casseroles with deep savory notes, compare this to the heartier, tangy flavors of a beef stroganoff casserole for variation: https://recipesfiber.com/beef-stroganoff-casserole/. Ready to make weeknight dinner effortless? You’ll love how little time it takes for such big results.

How to Make:

Quick Overview
This recipe is straightforward: brown the beef, mix with soups and frozen potatoes, then bake until bubbly and golden. The standout elements are the creamy sauce from the soups and the crispy-melty cheese top. Prep takes about 10–15 minutes, and bake time is 60 minutes, so total time is roughly 1 hour 10–15 minutes.

Ingredients

1 1/2 to 2 pounds ground beef, raw
10.5 oz can cream of condensed mushroom soup, room temperature
10.5 oz can cream of cheddar cheese soup, room temperature
3 cups cubed frozen potatoes, do not thaw
1 cup shredded cheddar cheese (divided), keep 1/2 cup separate for topping
Salt and pepper to taste

Directions

Preheat oven to 350°F (175°C).
In a skillet, cook the ground beef over medium heat until browned, stirring occasionally to break up the meat, about 7–10 minutes.
Drain excess grease from the skillet or use a paper towel to remove excess fat. Transfer the cooked beef to a large mixing bowl.
Add the cream of mushroom soup and cream of cheddar cheese soup to the bowl with the beef. Stir well to combine until the mixture is smooth and evenly coated.
Add the frozen cubed potatoes and 1/2 cup of shredded cheddar cheese to the bowl. Season with salt and pepper, then mix everything thoroughly so the potatoes are evenly distributed.
Pour the mixture into a greased 9″ x 13″ casserole dish, spreading it into an even layer.
Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly on top of the casserole.
Cover the dish tightly with foil and bake covered for 30 minutes. This traps steam so the potatoes cook through.
Remove the foil carefully, then bake uncovered for an additional 30 minutes until the cheese is melted, bubbly, and lightly browned.
Let it cool slightly for 5–10 minutes before serving to let the casserole set for easier slicing and serving.

Ground Beef Casserole

What to Serve With:

Serve this casserole with a crisp green salad dressed in a tangy vinaigrette to cut through the creaminess. Roasted or steamed green beans, sautéed broccoli, or a simple cucumber tomato salad are fresh companions. For bread, warm dinner rolls or garlic bread are perfect for mopping up sauce. For drinks, pair with an easy iced tea, a light lager, or a glass of chilled white wine.

Top Tips for Perfecting:

• Use lean ground beef (85/15 or 90/10) to reduce excess grease; drain well after cooking.
• If you prefer more texture, sauté a diced onion and a couple cloves of minced garlic with the beef before mixing.
• For extra creaminess, stir in 1/4 cup sour cream or cream cheese into the soup mixture.
• If your frozen potato cubes are very large, increase covered bake time by 5–10 minutes to ensure they’re tender.
• Avoid over-salting; the canned soups and cheese add sodium. Taste the mixture before adding more salt.
• Want a crunchy topping? Add crushed buttery crackers or panko mixed with a tablespoon of melted butter and sprinkle on during the last 10 minutes of baking.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating to preserve texture.
Freezing: Cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in the microwave for 1–2 minutes, stirring halfway. For best texture, reheat in a 350°F oven until warmed through, about 15–20 minutes, covered with foil to prevent drying.

FAQs

Can I use fresh potatoes instead of frozen?
Yes. Peel and cube fresh potatoes into small, even pieces and par-cook them by boiling for 5–7 minutes until slightly tender before mixing to ensure they finish cooking in the casserole.

Can I swap ground turkey or chicken for the beef?
Absolutely. Ground turkey or chicken works well; however, they are leaner and may benefit from a tablespoon of olive oil or butter when cooking to add richness.

Is it okay to use only one type of canned soup?
Yes. If you prefer, substitute both cans for two of the same soup (for example, two cream of mushroom) though the cheddar soup adds nice cheesy depth.

Can I add vegetables like peas or carrots?
Yes — frozen peas or mixed vegetables can be stirred in with the potatoes. Add about 1 to 1 1/2 cups frozen veggies; no need to thaw.

How can I make this ahead for a potluck?
Assemble the casserole and refrigerate covered for up to 24 hours. When ready, bake covered for the full time plus 5–10 minutes, uncovering for the last 30 minutes to melt the cheese.

Conclusion

This Ground Beef Casserole is a dependable, cozy dish that’s easy to make and perfect for busy weeknights or casual family get-togethers. With simple ingredients and a comforting creamy finish, it’s the kind of recipe that becomes a regular in your rotation. If you want variations or inspiration from other home-cooked favorites, check out this Southwest-style casserole for a spicier twist: Ground Beef Casserole – Amanda’s Cookin’ – Ground Beef (https://amandascookin.com/southwest-ground-beef-casserole/), or revisit another classic for nostalgia and homey flavor: Grandma’s Hamburger Casserole Recipe – Ground Beef (https://www.allrecipes.com/recipe/231808/grandmas-ground-beef-casserole/). Give this one a try and share it with friends — comfort food like this brings people together.