Cheesy Ground Beef Potato Casserole

This cheesy ground beef and potato casserole is my go-to when I need a cozy meal that comes together in minutes with ingredients I usually have on hand. Toss everything in a pan, bake, and dinner is done—kids love it and it is perfect for busy nights.

When my schedule is wild I lean on this casserole The first time I made it I only had half an hour to get food on the table and even my veggie-averse child asked for seconds

Ingredients

• Ground beef: I look for 80 percent lean because it brings flavor and keeps things juicy
• Frozen cubed potatoes with onions and peppers: Saves chopping and adds instant flavor go for a bright mix with no freezer burn
• Cheddar cheese soup: Brings creamy cheesy richness choose a brand with thick texture
• Cream of celery soup: Adds savory depth and moisture or use cream of mushroom for earthiness
• Shredded cheddar cheese: Use freshly grated for melty magic sharp cheddar gives great flavor
• Seasoning: Salt pepper garlic powder work well I prefer freshly cracked pepper and a pinch of paprika

Step-by-Step Instructions

Brown the Beef:

Cook chopped ground beef in a medium skillet over medium heat until there is no pink left I go slow to bring out the best flavor Dab out most of the grease with a paper towel for a casserole that is tasty but not oily

Mix the Filling:

In a big mixing bowl stir together the cooked beef frozen potatoes both soups and half of your shredded cheese Mix well so potatoes are coated evenly Add any spices or extra veggies at this point

Fill the Dish:

Spread the casserole mixture evenly in a greased 9 by 13 baking dish Pat it down a bit for even cooking and to make space for the cheesy topping

Add the Cheese Topping:

Sprinkle the remaining cheese over the top Cover generously so every bite gets gooey and golden Use as much or as little cheese as you like

Bake Covered:

Cover the dish with foil Bake at 350 degrees F for thirty minutes This steams everything so flavors meld and potatoes soften

Finish Uncovered:

Remove the foil and return the casserole to the oven for another fifteen minutes or until the cheese starts to brown If you want that extra crispy top turn on the broiler for the last few minutes and watch closely

Pin

Cheese is my special ingredient here I always sneak in a handful more because the extra gooeyness makes the whole casserole irresistible My family loves scraping every last bit from the baking dish and it always smells amazing when it comes out of the oven

Storage Tips

Let leftovers cool completely before storing Scoop single portions into airtight containers and refrigerate for up to four days For longer storage freeze individual slices wrapped in foil then seal in freezer bags Reheat in the oven or microwave until piping hot and bubbly

Swaps and Additions

Swap cream of mushroom for the celery soup if you love earthy flavor No cheddar cheese soup Use a mix of extra shredded cheese with a splash of milk and a bit more salt Veggie lovers can mix in peas corn or blanched chopped broccoli Add a handful of sautéed mushrooms if you want more umami

Serving Suggestions

I like to serve this with a crisp green salad tossed in tangy vinaigrette or simple steamed broccoli For a crowd sprinkle crispy fried onions or crumbled cooked bacon over the top before serving My kids love it with a dollop of ketchup on the side

Casserole Traditions

Casseroles have always been about feeding a crowd with simple homey ingredients Growing up this kind of dish showed up at every family gathering and potluck One of my favorite casserole memories is sneaking extra cheese on top with my grandma because we both agreed you can never have too much

Recipe FAQs

→ Can I use fresh potatoes instead of frozen?

Yes, you can substitute fresh diced potatoes. Just parboil or steam them briefly so they're partially cooked before mixing with the other ingredients for optimal texture.

→ What other vegetables work well in this dish?

Many vegetables fit nicely, such as cooked green beans, chopped bell peppers, corn, or zucchini. Add them before baking for variety and added nutrition.

→ How do I keep the casserole from becoming watery?

Drain excess grease from the browned ground beef, and use condensed soup rather than soup prepared with water or milk. Also, don't thaw the frozen potatoes in advance.

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

Absolutely. Assemble the casserole and refrigerate until ready to bake. If baking straight from the fridge, add a few extra minutes to the cooking time.

→ Can I freeze leftovers?

Yes, this casserole freezes well. Store leftovers in airtight containers and reheat in the oven or microwave when ready to serve.

→ Can other cheeses be used?

Certainly. While cheddar is classic, feel free to use mozzarella, Monterey Jack, or a blend depending on your preference.