5-Ingredient Ground Beef

This 5—Ingredient Ground Beef Casserole with Potatoes is a comforting and easy meal that simplifies dinnertime without skimping on flavor. It brings together hearty ground beef, creamy soups, tender potatoes, and melty cheddar cheese into a dish the whole family loves. Perfect for busy weeknights or when you want a satisfying meal without a long list of ingredients, this casserole hits all the right notes for simplicity and taste.

I first made this when my boys were picky eaters and it quickly became a household favorite. Now it’s one of those easy dinners I turn to when I want comfort food without fuss.

Ingredients

• Ground beef: preferably 85/15 for balanced flavor and less grease, which keeps the casserole from becoming too greasy or dry
• Frozen cubed potatoes: for convenience and consistent cooking. You can swap fresh diced potatoes but expect a longer baking time and more prep
• Cream of mushroom soup and cream of cheddar cheese soup: provide creamy texture and rich, savory flavor, usually from canned varieties for ease, though homemade versions work great if you have them on hand
• Shredded cheddar cheese: adds a sharp, melty finish and can be store—bought or freshly shredded for extra gooeyness
• Salt and pepper: to season and bring all the flavors together

Instructions

Sear the Ground Beef:

Cook the ground beef over medium heat until fully browned. Drain the excess grease to avoid a soggy casserole. Transfer the beef to a large mixing bowl, giving yourself plenty of room to combine all ingredients evenly.

Mix in the Creamy Soups:

Add the cream of mushroom soup and cream of cheddar cheese soup to the bowl with the cooked beef. These soups add a comforting creaminess that binds the casserole and amps up the flavor. Stir gently but thoroughly so everything starts to blend together.

Add the Potatoes and Cheese:

Toss in the frozen cubed potatoes—no defrosting needed—and half of the shredded cheddar cheese. Season the mixture with a pinch of salt and freshly ground pepper. Mix everything until well combined, ensuring the cheese is evenly distributed throughout the potatoes and beef.

Assemble the Casserole:

Grease a nine—by—thirteen—inch casserole dish to prevent sticking. Pour your mixture into the dish and spread it out evenly. Sprinkle the remaining shredded cheddar cheese on top for a melty, golden finish once baked. Cover the dish tightly with foil to lock in moisture.

Bake Twice for Perfect Melting:

Place the casserole in a preheated 350 degrees Fahrenheit oven. Bake covered for thirty minutes to allow the potatoes to soften and flavors to meld. Then carefully remove the foil and bake uncovered for an additional thirty minutes. This final step lets the cheese on top brown and bubble beautifully.

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One of my favorite things about this recipe is how the soups create a creamy sauce that perfectly complements the texture of the potatoes. It reminds me of long holiday dinners growing up where casseroles like this meant everyone gathered around the table sharing stories and seconds.

Storage Tips

Store leftover casserole in an airtight container in the refrigerator and consume within three to four days for the best flavor and texture. To reheat, pop a portion in the microwave or warm in the oven until heated through. If you want to prepare ahead, you can assemble the casserole the day before, keep it covered in the fridge, and bake it fresh when it's time to eat.

Ingredient Substitutions

You can use hash—browned potatoes instead of cubed potatoes for a slightly different texture and faster cooking. If you prefer, swap the cream of mushroom or cheddar cheese soup for cream of chicken or cream of celery to change up the flavor profile. For a low—carb version, substitute cauliflower florets for the potatoes. Ground chicken or turkey also work well instead of beef for a leaner meal.

Serving Suggestions

Serve this casserole with a crisp green salad or steamed green beans to add freshness and balance to the rich main dish. Cornbread or soft rolls on the side make it even more comforting. For a bit of fun, try topping the casserole with crumbled cooked bacon for extra crunch and smoky flavor.

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This casserole is simple, comforting, and perfect for busy weeknights. Try variations and substitutions to suit your tastes and make it your own.

Frequently Asked Questions About Recipes

→ Can I use fresh potatoes instead of frozen?

Yes, fresh diced potatoes can be used but will require an additional 15–20 minutes of baking to become tender.

→ What types of cheese work best for this dish?

Sharp cheddar cheese adds a rich, melty flavor, but you can also try a blend of cheddar and mozzarella for extra gooeyness.

→ Is it possible to substitute the soups?

Definitely. Cream of chicken or cream of celery soups can be used as alternatives for a different flavor profile.

→ Can I prepare this casserole ahead of time?

Yes, it can be assembled a day in advance and stored in the refrigerator or frozen for up to two months before baking.

→ How can I reduce grease from the ground beef?

After cooking, drain the grease thoroughly and rinse the meat in a sieve under hot water to remove excess fat.