This easy casserole layers savory beef, creamy soups, and cheesy potatoes into one ultra-comforting oven-baked dish.

→ 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

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Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.

In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat.

In a large mixing bowl, combine the cooked beef with both soups. Stir until evenly coated.

Mix in the frozen cubed potatoes and half the shredded cheddar cheese. Season with salt and pepper to taste.

Spread the mixture evenly into the greased baking dish and press down gently.

Top with the remaining shredded cheddar cheese.

Cover tightly with aluminum foil and bake for 30 minutes.

Remove foil and bake uncovered for an additional 30 minutes, or until cheese is golden and bubbly.

Let the casserole rest for a few minutes before serving to allow it to set.

Substitute ground turkey or chicken for a lighter version.

Great for doubling and freezing in advance.

Taste and adjust seasoning before baking as potatoes can absorb flavor.