I love how simple this dish is—just a few basic ingredients layered together and baked until bubbly and golden. It’s perfect for busy nights, family dinners, or when I want to make something ahead of time. It uses frozen potatoes and canned soups, which means fewer prep steps without sacrificing flavor. Plus, it makes enough to feed a crowd or provide leftovers for the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Meat 1 lb ground beef (80% lean)
Canned Soups 1 (10.75 oz) can cream of mushroom soup 1 (10.75 oz) can cream of cheddar cheese soup
Vegetables 30 oz frozen cubed potatoes
Dairy 2 cups shredded cheddar cheese, divided
Seasonings Salt, to taste Black pepper, to taste
Directions
I preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish to keep everything from sticking.
In a large skillet over medium heat, I cook the ground beef, breaking it apart until it’s fully browned with no pink left. Then I drain off the extra fat.
I transfer the cooked beef to a large mixing bowl and stir in both the cream of mushroom and cream of cheddar cheese soups until the beef is well coated.
Next, I add the frozen cubed potatoes and half of the shredded cheddar cheese. I season it with salt and black pepper, then stir everything together until well combined.
I spread the mixture into the prepared baking dish, pressing it down gently to make an even layer.
I sprinkle the remaining cheddar cheese evenly across the top.
I cover the dish with foil and bake it for 30 minutes.
Then, I remove the foil and bake it uncovered for another 30 minutes, until the cheese is melted, golden, and bubbly.
I let the casserole cool for a few minutes before serving so it can set up nicely.
Servings and timing
This recipe makes 8 servings. Prep time: 20 minutes Cook time: 60 minutes Total time: 80 minutes
Variations
I sometimes swap the ground beef for ground turkey or chicken for a leaner version.
Adding frozen peas or green beans gives it extra color and nutrition.
I’ve tried topping it with crushed crackers or fried onions before the final bake for added crunch.
Mixing in a little sour cream or cream cheese makes it extra creamy.
When I want a little heat, I stir in a dash of hot sauce or chili flakes.
storage/reheating
I store leftovers covered in the refrigerator for up to 4 days. To reheat, I use the microwave for individual portions or warm it in the oven at 325°F until heated through. This casserole also freezes well—I just wrap it tightly and freeze it for up to 2 months. I thaw it in the fridge overnight before reheating.
FAQs
Can I use fresh potatoes instead of frozen?
Yes, I’ve used peeled and diced fresh potatoes before—just make sure they’re parboiled or partially cooked so they soften in the oven.
Is this casserole freezer-friendly?
Absolutely. I like to bake it, cool it completely, then freeze. When I’m ready to eat, I thaw and reheat it in the oven.
Can I prepare this casserole ahead of time?
Yes, I often assemble it the night before, cover it, and keep it in the fridge. I just bake it the next day, adding a few extra minutes if it’s still cold.
What kind of cheese works best?
I stick with sharp cheddar because it melts well and has bold flavor, but I’ve also tried mozzarella or a blend for something different.
How do I know when it’s fully cooked?
Once the cheese on top is golden and bubbly and the center is hot (around 165°F), I know it’s ready to come out of the oven.
Conclusion
Ground Beef Cheesy Casserole is one of those no-fail meals I come back to again and again. It’s filling, flavorful, and doesn’t take much effort to put together. Whether I’m feeding a big family or just want comforting leftovers, this recipe always delivers.
