Ground Beef Potato Casserole
Creamy, comforting, and quick to pull together this Ground Beef Casserole combines browned beef, canned soups, and cubed potatoes for a hearty, crowd-pleasing dinner perfect for busy weeknights.
Equipment
- Skillet
- Mixing bowl
- 9x13 Casserole Dish
- Aluminum foil
Ingredients
- 1 1/2 to 2 lb ground beef raw
- 10.5 oz cream of mushroom soup room temperature
- 10.5 oz cream of cheddar cheese soup room temperature
- 3 cups frozen cubed potatoes do not thaw
- 1 cup shredded cheddar cheese divided, half for topping
- salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, cook the ground beef over medium heat until browned, breaking it up as it cooks, about 7–10 minutes.
- Drain excess grease and transfer cooked beef to a large mixing bowl.
- Add cream of mushroom soup and cream of cheddar cheese soup. Stir until evenly combined.
- Add frozen cubed potatoes and 1/2 cup shredded cheddar cheese. Season with salt and pepper, then mix well.
- Pour mixture into a greased 9x13 casserole dish, spreading evenly.
- Sprinkle remaining 1/2 cup cheddar cheese on top.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake uncovered for another 30 minutes until bubbly and golden.
- Let cool for 5–10 minutes before serving.
Notes
Use lean ground beef (85/15 or 90/10) for less grease. Optional: add sautéed onion or garlic for flavor. Store leftovers up to 4 days in the fridge or freeze for 2 months.