Ground Beef Casserole
Creamy, comforting, and quick to pull together — this Ground Beef Casserole is a weeknight hero that tastes like a warm hug on a plate.
Servings: 6 servings
Equipment
- Skillet
- Mixing Bowl
- Casserole Dish
Ingredients
Ground Beef
- 1.5 pounds Ground beef, raw Use lean ground beef for less grease.
Canned Soups
- 10.5 oz Cream of condensed mushroom soup Room temperature.
- 10.5 oz Cream of cheddar cheese soup Room temperature.
Potatoes
- 3 cups Cubed frozen potatoes Do not thaw.
Cheddar Cheese
- 1 cup Shredded cheddar cheese Divided, keep 1/2 cup separate for topping.
Seasoning
- Salt To taste.
- Pepper To taste.
Instructions
- 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.
Notes
Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating to preserve texture.