Why You’ll Love This Recipe
I like this recipe because it brings comfort without complication. With just a few ingredients—most of which I usually already have on hand—I can create a full, balanced meal that’s rich in flavor and texture. The thinly sliced potatoes cook down beautifully, the bell peppers add a pop of color and sweetness, and the creamy mushroom soup pulls it all together. It’s filling, flexible, and perfect for busy weeknights or lazy weekends.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef
4 medium potatoes, thinly sliced
2 bell peppers, chopped
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese
Directions
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Preheat the Oven:
I set my oven to 375°F (190°C) and get out a 9×13-inch baking dish. -
Cook the Ground Beef:
In a skillet over medium heat, I brown the ground beef, breaking it up as it cooks. Once it’s fully cooked, I drain off any excess fat. -
Layer the Casserole:
I start by laying the thinly sliced potatoes evenly in the bottom of the baking dish. Then I spread the cooked ground beef over the top, followed by the chopped bell peppers. -
Add the Sauce:
In a small bowl, I mix the cream of mushroom soup with 1/2 cup of water until smooth. I pour this mixture over the layered ingredients to create that creamy base. -
Bake Covered:
I cover the dish with foil and bake for 45 minutes to allow the potatoes to soften and the flavors to meld. -
Add the Cheese:
After 45 minutes, I remove the foil, sprinkle the shredded cheddar cheese over the top, and return the dish to the oven for another 15 minutes, or until the cheese is melted and bubbly. -
Cool and Serve:
I let the casserole sit for a few minutes before serving to help it set. It’s perfect with a side of salad or crusty bread.
Servings and timing
This recipe serves 4 generous portions.
Prep time: 10 minutes
Cook time: 1 hour (45 minutes covered, 15 minutes uncovered)
Total time: About 1 hour and 10 minutes
Variations
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I sometimes add a teaspoon of chili powder or a diced jalapeño to the ground beef for a little kick.
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Swapping cheddar for Monterey Jack or mozzarella gives the casserole a different flavor and melt.
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For a lighter version, I use ground turkey and low-fat cream of mushroom soup.
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I like mixing in extra veggies like zucchini, mushrooms, or even frozen corn for added nutrition and variety.
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A sprinkle of dried thyme or Italian seasoning adds a herby finish that pairs well with the creamy sauce.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F until warmed through or microwave individual portions for 1–2 minutes. The casserole reheats beautifully and can even be frozen—just wrap tightly and thaw before reheating in the oven.
FAQs
Can I make this casserole ahead of time?
Yes, I often assemble the entire casserole earlier in the day and store it in the fridge until I’m ready to bake it. I add about 5 extra minutes to the baking time if it’s going in cold.
What kind of potatoes work best?
I use waxy potatoes like Yukon Gold for their texture, but Russets will work too—they just tend to break down more, creating a softer base.
Can I use a different soup?
Absolutely. Cream of chicken or cream of celery work well if I want a different flavor profile.
How do I get the potatoes to cook evenly?
I slice the potatoes thin—about 1/8 inch thick—and make sure they’re layered evenly in the pan. This helps them cook fully in the time given.
Can I add cheese throughout instead of just on top?
Yes, I’ve added some cheese between the layers for extra richness. It melts into the casserole and adds even more comfort to each bite.
Conclusion
This 5-Ingredient Ground Beef and Vegetable Casserole is a classic, no-fuss dinner that always delivers. With layers of seasoned beef, tender potatoes, sweet peppers, and creamy sauce topped with melty cheese, it’s the kind of recipe I can throw together with confidence, knowing it’ll be a hit. Whether I’m cooking for the family or just want leftovers that actually taste better the next day, this casserole is a winner every time.
Print
5-Ingredient Ground Beef and Vegetable Casserole
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
Description
This hearty ground beef casserole with potatoes, bell peppers, and melty cheddar is the ultimate comfort food—easy, filling, and family-approved.
Ingredients
1 pound ground beef
4 medium potatoes, thinly sliced
2 bell peppers, chopped
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese
Instructions
Preheat Oven:
Preheat your oven to 375°F (190°C).
Cook Beef:
In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Layer Casserole:
In a 9×13-inch baking dish, layer the sliced potatoes on the bottom. Spread the cooked ground beef evenly over the potatoes. Scatter the chopped bell peppers on top.
Add Soup Mixture:
In a small bowl, mix the cream of mushroom soup with ½ cup water. Pour evenly over the casserole.
Bake Covered:
Cover the dish with foil and bake for 45 minutes.
Add Cheese & Finish Baking:
Remove foil, sprinkle shredded cheddar cheese on top, and bake for an additional 15 minutes until cheese is melted and bubbly.
Serve:
Let cool for a few minutes before serving. Enjoy with salad, bread, or steamed vegetables.
Notes
Add chili powder or a diced jalapeño to the beef for a spicier version.
Substitute Monterey Jack or mozzarella for cheddar.
For a lighter version, use ground turkey and low-fat mushroom soup.
Add extra vegetables like zucchini or mushrooms to boost nutrition.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American, Midwestern
