Cheesy Ground Beef and Potato Casserole

Advertisements

This comforting dish brings together browned ground beef, tender cubed potatoes, and a creamy blend of mushroom and cheddar cheese soups. The mixture is combined then topped with a generous sprinkle of cheddar cheese before baking. Covered then uncovered, it emerges bubbling and golden with a satisfyingly crisp top. Easily assembled using frozen potatoes and pantry staples, it’s wholesome and suited to busy weeknights or casual gatherings. Let cool slightly before serving so the flavors settle—all that’s left is scooping up a creamy, hearty bite.

There is nothing more comforting than a bubbling casserole, and this ground beef version always delivers – creamy sauce, tender potatoes, and plenty of gooey cheese. It is a lifesaver on busy nights because it uses simple ingredients and is hands-off once you get it in the oven. My family requests it when we need an easy dinner that feels like a treat and I love how the leftovers just get better and better.

I threw this together one rainy evening with half a bag of cubed potatoes and my family was hooked. Now it is in regular rotation and even my pickiest eater asks for seconds.

Advertisements

Ingredients

  • Ground beef: Use 80 percent lean for rich flavor and to keep the casserole moist Look for bright red beef with no gray spots
  • Cream of mushroom soup: Adds savory flavor and creamy base Choose a brand with real mushrooms and no MSG if possible
  • Cream of cheddar cheese soup: Boosts the cheesy taste and thickens the sauce Make sure it is smooth and not lumpy
  • Cubed frozen potatoes: Make this recipe a breeze and save prep time Use a brand with minimal added salt for best texture
  • Shredded cheddar cheese: Half goes inside and half on top for full cheesy effect Sharp cheddar gives a real punch but mild cheddar works for picky eaters
  • Salt and pepper: A must for balancing the flavors Always season to taste before baking

Step-by-Step Instructions

Cook the Ground Beef:
Brown beef in a large skillet over medium heat Take your time and break it up well as it cooks Continue until no pink remains then drain off the excess fat to avoid a greasy casserole
Mix the Filling:
Transfer cooked beef to a big mixing bowl Add the cream of mushroom soup and the cream of cheddar cheese soup Stir these with the beef until you get a smooth creamy mixture and every bit of beef is coated
Add Potatoes and Cheese:
Toss in the frozen cubed potatoes and half of the shredded cheddar cheese Add a good pinch of salt and pepper Mix thoroughly until everything is combined and coated with the creamy sauce There should be no dry patches
Assemble in Casserole Dish:
Lightly grease a nine by thirteen inch baking dish Scoop in the beef and potato mixture Spread it evenly and press down gently Sprinkle all the remaining cheddar cheese evenly over the top
Bake Covered and Uncovered:
Cover the dish tightly with foil first This helps the potatoes become tender Bake for thirty minutes at three hundred fifty degrees Fahrenheit Carefully remove the foil and bake another thirty minutes that second bake lets the cheese brown and become bubbly
Rest and Serve:
Let the casserole cool out of the oven for a few minutes This helps firm up the slices and keeps everyone from burning their mouths Serve straight from the dish while still warm
Advertisements

Sautéed Asparagus and Mushrooms Recipe