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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
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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.
Cheesy Ground Beef Potato Casserole
Savory layers of ground beef, cheddar, and potatoes baked together for a quick, cozy family meal.
What You’ll Need to Make This
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How to Prepare
Preheat the oven to 175°C. Lightly grease a 33x23 cm baking dish with cooking spray or oil.
In a medium skillet over medium heat, crumble and cook the ground beef until browned and no longer pink. Season with salt, pepper, and garlic powder to taste. Use a paper towel to remove excess fat from the pan.
In a large mixing bowl, combine the cooked beef, frozen cubed potatoes with onions and peppers, cheddar cheese soup, cream of celery or mushroom soup, and half of the shredded cheddar cheese. Add additional seasoning if desired, keeping in mind that the soups already contain salt.
Transfer the mixture evenly into the prepared baking dish. Sprinkle the remaining shredded cheddar cheese (about 100 grams or more to taste) over the top.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbling. For a more caramelised cheese topping, use the broiler for the last 2–3 minutes if desired.
Extra Tips
- For kid-friendly results, substitute plain frozen cubed potatoes if onions or peppers are not preferred.
- Enhance nutrition by adding cooked vegetables such as frozen green beans or chopped zucchini to the mixture before baking.
- Any creamy condensed soup and cheese variety may be used based on personal taste.
- Include fresh bell peppers, mushrooms, or corn for added flavour and variety.
Tools Required
- Skillet
- Large mixing bowl
- Measuring cups and spoons
- 33x23 cm baking dish
- Aluminum foil
Allergen Info
Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
- Contains dairy (cheese, cheese soup, condensed soup)
- Contains gluten (soups may contain wheat flour)
Nutritional Information (Per Serving)
Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
- Caloric Value: 510
- Fat Content: 28 grams
- Carbohydrate Content: 34 grams
- Protein Content: 25 grams