Cheesy Ground Beef & Potato Casserole
A cozy, no-fuss dinner perfect for busy nights, this casserole is packed with ground beef, frozen potatoes, and plenty of gooey cheese, making it incredibly satisfying.
Ingredients
Meat and Potatoes
- 1 pound ground beef Use lean ground beef for less grease.
- 1 28 oz bag frozen cubed potatoes with onions and peppers Any frozen cubed hash brown-style potatoes will work.
Soups
- 1 10.5 oz can cheddar cheese soup Creamy base adds flavor.
- 1 10.5 oz can cream of celery soup Can be substituted with cream of mushroom.
Cheese
- 2 cups shredded cheddar cheese Feel free to add more for a cheesier top layer.
Seasonings
- to taste seasoning (salt, black pepper, garlic powder, onion powder) Adjust according to preference.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Add the ground beef to a medium skillet over medium heat. Cook, breaking it apart with a spoon until it is no longer pink. Season with salt, pepper, and any other preferred seasonings such as garlic powder.
- Dab or drain most of the excess grease.
- In a large mixing bowl, combine the cooked beef, frozen cubed potatoes, cheddar cheese soup, cream of celery (or mushroom) soup, and about half of the shredded cheddar cheese. Stir until everything is evenly coated.
- Taste the mixture and adjust seasoning if needed.
Cooking
- Transfer the mixture to the prepared baking dish and spread it out in an even layer.
- Sprinkle the remaining shredded cheese generously over the top.
- Cover the dish tightly with foil and bake for about 30 minutes.
- Remove the foil and continue baking for an additional 15 minutes, or until the cheese on top is melted and bubbling.
- For an extra browned top, switch the oven to broil for the last couple of minutes, watching carefully so it doesn’t burn.
- Let the casserole stand for a few minutes before serving.
Notes
Serve with a simple green side or crusty bread. Leftovers can be stored in the fridge for up to 3–4 days, or frozen for 2–3 months.