5-Ingredient Ground Beef Casserole

This 5ingredient ground beef casserole has been a lifesaver on busy nights when I want something warm, filling, and fussfree. It combines simple ingredients into a comforting, cheesy dish that always pleases the whole family, even the picky eaters.

I first tried this recipe when I needed something quick but satisfying, and it quickly became a regular in our house. My kids now ask for it almost every week because it’s both hearty and simple.

Ingredients

• Ground beef 85/15: offers great flavor with manageable fat content to keep the casserole moist but not greasy. Look for fresh, bright red beef without too much liquid in the packaging.
• Condensed cream of mushroom soup: adds creamy savoriness and binds everything together. Canned soups work perfectly for ease, but homemade can be swapped if you want control over ingredients.
• Condensed cream of cheddar cheese soup: delivers cheesy richness and depth to the dish. Choose a good quality brand or homemade to avoid overly salty versions.
• Cubed frozen potatoes: convenient and soft when baked. Frozen cubed potatoes save time, but fresh peeled and diced potatoes can also be used, though they will need extra bake time.
• Shredded cheddar cheese: brings sharp, melty cheese flavor on top and inside. Freshly shredded cheese typically melts better and tastes fresher than preshredded, but either works well here.

Instructions

Brown the beef:

Start by cooking the ground beef in a skillet over medium heat until fully browned. Make sure to break it into small pieces so it cooks evenly. Once brown, carefully drain off the excess grease to avoid a greasy casserole. Transfer the beef to a large mixing bowl that will hold all the ingredients.

Add the soups:

Open the cans of cream of mushroom and cream of cheddar cheese soups and add both directly to the bowl with the cooked ground beef. These soups combine to create a creamy, flavorful base that keeps the casserole moist and rich. Stir the soups into the meat until fully blended.

Add the potatoes:

Add the frozen cubed potatoes to the mixture. If using fresh potatoes, make sure they are diced evenly so they cook through properly. The potatoes add comforting texture and heartiness to the dish.

Mix in cheese and seasonings:

Measure out half a cup of the shredded cheddar cheese and add it to the bowl along with a good pinch of salt and pepper. Stir everything well so the cheese is distributed and the seasonings are evenly mixed.

Assemble the casserole:

Prepare a 9 by 13 inch casserole dish by greasing it lightly so nothing sticks. Pour the entire mixture into the dish, spreading it out evenly. Sprinkle the remaining shredded cheddar cheese on top to create a golden, melty crust. Cover the dish with tin foil to keep moisture in while baking.

Bake:

Bake the casserole in a preheated 350 degree oven for 30 minutes covered with foil. Then carefully remove the foil and bake for another 30 minutes uncovered. This allows the cheese on top to brown beautifully while the inside stays creamy and cooked through.

My favorite ingredient is the combination of the two condensed soups. They create such a luscious sauce that I hesitate to swap them out because it just tastes like home every time. This dish reminds me of cozy family dinners where everyone gathered around the table, warmed by food and laughter.

Storage Tips

Store leftovers in an airtight container in the refrigerator and eat within three to four days. To reheat, cover the casserole with foil and warm in the oven at 350 degrees until heated through, which keeps the cheese melty and the potatoes tender. If freezing, divide the casserole into smaller portions so you can thaw only what you need, and make sure to thaw in the refrigerator for 24 hours before baking as instructed above.

Ingredient Substitutions

Swap ground beef with ground turkey or chicken for a leaner version. Use cream of chicken or cream of celery soup instead of mushroom soup for a twist on flavor. Try hashbrowned potatoes instead of cubed for a different potato texture. Use cauliflower florets instead of potatoes to reduce carbs and add a vegetable boost.

Serving Suggestions

Serve this casserole with a crisp green salad to balance the richness. Garlic bread or warm biscuits make wonderful sides to scoop up every last bit. Add a side of steamed green beans or roasted vegetables for color and nutrition.

This easy, cheesy casserole is perfect for busy weeknights and makes great leftovers. It’s simple to customize and freezes well for future meals.

Common Recipe Questions

→ What cut of ground beef is best for this casserole?

Using 85/15 ground beef is ideal as it balances flavor and fat, preventing the dish from becoming too greasy or dry.

→ Can I use fresh potatoes instead of frozen cubed potatoes?

Yes, fresh diced potatoes work well but require about 15-20 minutes additional baking time to become tender.

→ What soups are used to add creaminess and flavor?

A combination of condensed cream of mushroom and cream of cheddar cheese soups provides a rich, savory base.

→ How can I reduce the grease in the cooked beef?

Drain the cooked ground beef well and rinse it briefly in a sieve under hot water to remove excess fat before mixing with other ingredients.

→ Is it possible to prepare this dish in advance?

Absolutely, assemble the casserole a day before and refrigerate or freeze it for up to two months; thaw completely before baking.

→ What variations can enhance the flavor of this casserole?

Try adding diced tomatoes, bell peppers, or taco seasoning for a twist, or swap potatoes for cauliflower for a lower-carb option.