5-Ingredient Ground Beef Casserole

This 5-Ingredient Ground Beef Casserole is one of those easy recipes that brings everyone to the table without fuss. It combines simple ingredients like ground beef, creamy soups, potatoes, and cheese into a comforting dish that can feed a crowd. It’s perfect for busy weeknights or when you want a hearty meal with minimal prep.

I first made this during a hectic week and was amazed at how everyone asked for seconds. It quickly became a family favorite that I turn to when time is short but I still want a homemade meal.

Ingredients

• Ground beef: This brings rich flavor and heartiness. I prefer ground beef with an 85/15 ratio because it has enough fat for flavor without too much grease. Look for fresh, bright red meat with minimal liquid in the package.
• Cream of condensed mushroom soup: Adds creamy, savory depth to the casserole. Store-bought works well to cut down cooking time, but homemade versions will give a fresher taste.
• Cream of cheddar cheese soup: Another creamy layer that contributes sharp cheese flavor and creaminess. Opt for a good brand or homemade if you want to elevate the dish.
• Cubed potatoes: These add a comforting starch element. Frozen cubed potatoes are convenient and help keep cooking simple. If using fresh, dice evenly so they cook through in the same time frame.
• Shredded cheddar cheese: The star of the topping and part of the mix for gooey richness. Freshly shredded cheese melts better, but pre-shredded works in a pinch.

Instructions

Sear the Ground Beef:

Cook the ground beef in a skillet over medium high heat until fully browned. Drain off any grease to prevent the casserole from being too oily, then transfer the beef to a large mixing bowl suitable for combining all ingredients.

Mix in the Cream Soups:

Add the cream of mushroom soup and cream of cheddar cheese soup directly to the bowl with the beef. Use a spatula or wooden spoon to blend these creamy soups evenly throughout the meat, which gives the casserole a rich, savory base.

Add the Potatoes and Cheese:

Stir in the frozen cubed potatoes and half of the shredded cheddar cheese. Season with a pinch of salt and pepper for balance. Mix gently but thoroughly so every bite will have a bit of potato and cheese combined with the meat and soups.

Prepare for Baking:

Grease a 9inch by 13inch casserole dish well to prevent sticking. Pour the meat and potato mixture into the dish and spread it evenly. Sprinkle the remaining shredded cheddar cheese evenly over the top to create a golden cheese crust after baking. Cover the dish tightly with foil.

Bake with Care:

Place the covered casserole in a preheated oven at 350 degrees Fahrenheit. Bake for 30 minutes covered to allow the potatoes to soften and flavors to meld. Then carefully remove the foil and continue baking for another 30 minutes so the cheese on top can melt and brown to perfection.

This recipe is one of my go tos when I want something warm and filling with minimal hassle. The combination of mushroom and cheddar soups really brings that classic comfort food feel. My boys love how cheesy it is, and I appreciate how easy it is to make a big batch that lasts for a couple of meals.

Storage tips

Store any leftovers in an airtight container and refrigerate for up to four days. Reheat covered in the oven or microwave until warmed through. For longer storage, freeze the baked casserole or the uncooked assembled casserole in a freezer safe dish for up to two months. Be sure to thaw in the refrigerator overnight before baking or reheating.

Ingredient substitutions

You can swap out the canned soups for homemade creamy mushroom and cheese sauces if you prefer to skip processed ingredients. Frozen cubed potatoes can be replaced with hash browns or fresh diced potatoes, though cooking time may need adjustment. For a lighter version, use ground turkey or chicken instead of beef. For low carb options, cauliflower florets work well in place of potatoes.

Serving suggestions

Serve alongside simple green vegetables like steamed green beans or roasted broccoli to add fresh contrast. A crisp salad with a tangy vinaigrette balances the richness of the casserole beautifully. This dish pairs well with warm cornbread or dinner rolls to soak up the cheesy sauce.

This simple casserole is comforting and easy to make, perfect for busy weeknights. It reheats well and can be adapted to suit many tastes.

Common Recipe Questions

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

Ground beef with an 85/15 lean-to-fat ratio works well, balancing flavor and moisture without too much grease.

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

Yes, but fresh diced potatoes need about 15-20 minutes longer baking time to become tender.

→ What soups are included and can they be substituted?

The casserole uses cream of mushroom and cream of cheddar cheese soups. You can substitute with cream of chicken or cream of celery for different flavors.

→ How can I store leftovers properly?

Store in an airtight container in the refrigerator and reheat thoroughly before serving.

→ Is it possible to prepare the dish ahead of time?

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

→ Can I add other ingredients to customize the dish?

Absolutely, additions such as diced tomatoes, bell peppers, or Worcestershire sauce enhance flavor and texture.