Ground Beef Cheesy Casserole

There is nothing more comforting than a bubbling casserole, and this ground beef version always delivers – creamy sauce, tender potatoes, and plenty of gooey cheese. It is a lifesaver on busy nights because it uses simple ingredients and is hands-off once you get it in the oven. My family requests it when we need an easy dinner that feels like a treat and I love how the leftovers just get better and better.

I threw this together one rainy evening with half a bag of cubed potatoes and my family was hooked. Now it is in regular rotation and even my pickiest eater asks for seconds.

Ingredients

• Ground beef: Use 80 percent lean for rich flavor and to keep the casserole moist Look for bright red beef with no gray spots
• Cream of mushroom soup: Adds savory flavor and creamy base Choose a brand with real mushrooms and no MSG if possible
• Cream of cheddar cheese soup: Boosts the cheesy taste and thickens the sauce Make sure it is smooth and not lumpy
• Cubed frozen potatoes: Make this recipe a breeze and save prep time Use a brand with minimal added salt for best texture
• Shredded cheddar cheese: Half goes inside and half on top for full cheesy effect Sharp cheddar gives a real punch but mild cheddar works for picky eaters
• Salt and pepper: A must for balancing the flavors Always season to taste before baking

Step-by-Step Instructions

Cook the Ground Beef:

Brown beef in a large skillet over medium heat Take your time and break it up well as it cooks Continue until no pink remains then drain off the excess fat to avoid a greasy casserole

Mix the Filling:

Transfer cooked beef to a big mixing bowl Add the cream of mushroom soup and the cream of cheddar cheese soup Stir these with the beef until you get a smooth creamy mixture and every bit of beef is coated

Add Potatoes and Cheese:

Toss in the frozen cubed potatoes and half of the shredded cheddar cheese Add a good pinch of salt and pepper Mix thoroughly until everything is combined and coated with the creamy sauce There should be no dry patches

Assemble in Casserole Dish:

Lightly grease a nine by thirteen inch baking dish Scoop in the beef and potato mixture Spread it evenly and press down gently Sprinkle all the remaining cheddar cheese evenly over the top

Bake Covered and Uncovered:

Cover the dish tightly with foil first This helps the potatoes become tender Bake for thirty minutes at three hundred fifty degrees Fahrenheit Carefully remove the foil and bake another thirty minutes that second bake lets the cheese brown and become bubbly

Rest and Serve:

Let the casserole cool out of the oven for a few minutes This helps firm up the slices and keeps everyone from burning their mouths Serve straight from the dish while still warm

Save

You Must Know

Cheese lovers in my home always want a little more sprinkled on at the end Sometimes I let my kids help press the cheese on top before baking and it quickly became a special family tradition

Storage Tips

After baking let the casserole cool to room temperature Cover tightly and refrigerate for up to four days Reheat individual portions in the microwave or reheat the whole dish in a low oven at three hundred degrees until warmed through For longer storage freeze portions in airtight containers for up to three months and thaw before reheating

Ingredient Substitutions

You can swap the ground beef for turkey or chicken Crumbled sausage gives a breakfast twist If you do not have frozen potatoes try fresh diced potatoes but parboil them first to soften before baking Use cream of celery or cream of chicken soup if you run out of mushroom or cheddar cheese soup Try Monterey Jack or Colby instead of cheddar as both melt beautifully

Serving Suggestions

Serve with a green salad or steamed veggies for a complete meal This casserole is hearty so it also goes nicely with crusty bread for dipping into the creamy cheese sauce Leftovers make delicious filling for stuffed peppers or reheated over toasted bread for a next day lunch

Save

A Casserole with History

Casseroles have been a weeknight staple in American kitchens for generations thanks to their convenience and ability to stretch simple ingredients This recipe takes inspiration from old church potluck favorites The addition of frozen potatoes shortcuts prep yet still delivers that old fashioned comfort

Recipe FAQs

→ Can I substitute fresh potatoes for frozen?

Yes, fresh peeled and cubed potatoes work well. Par-cook them for the best texture before mixing in.

→ What cheese varieties can be used for topping?

Cheddar is classic, but Colby-Jack or Monterey Jack offer a mild, creamy finish as alternatives.

→ How do I prevent a soggy texture?

Ensure beef is well-drained and do not overmix the filling. Baking uncovered at the end adds a golden finish.

→ Can the dish be assembled ahead of time?

It can be prepared up to the baking stage, covered, and refrigerated overnight. Add extra baking time if chilled.

→ Is this dish freezer-friendly?

Yes, assemble without baking, wrap tightly, and freeze. Thaw overnight before baking as directed.

→ What sides pair well with this casserole?

A fresh salad, steamed green beans, or crusty bread complement the hearty, creamy flavors well.