Ground Beef Casserole

Some of my fondest childhood memories revolve around coming home to the smell of a bubbling ground beef casserole in the oven. My mom would throw it together with whatever ingredients we had on hand, and somehow it always tasted amazing. This particular recipe became my go-to comfort food when I started cooking for my own family - it's that perfect balance of hearty, cheesy, and ridiculously easy to make.

What I love most about this ground beef casserole is how it transforms basic pantry staples into something truly satisfying. The combination of tender potatoes, rich meat, and creamy soups creates magic in just one dish. It's the kind of meal that makes everyone gather around the table, scooping up seconds before the dish even cools. Just writing about it makes my stomach growl!

Why You'll Love This Ground Beef Casserole

This recipe hits all the right notes for a perfect weeknight dinner:

• Effortless comfort food - Just brown, mix, and bake - no fancy techniques needed
• Crowd-pleasing flavors - Kids and adults alike go crazy for the cheesy, beefy goodness
• Pantry-friendly ingredients - Uses simple staples you probably have on hand already
• One-dish wonder - Less cleanup means more time to enjoy your meal (and maybe seconds!)

Ingredients for Ground Beef Casserole

Here's everything you'll need to make this cozy, comforting dish - I promise it's all simple stuff you can find at any grocery store. I like to use Campbell's soups because they have that classic flavor we all grew up with, but any brand will work in a pinch!

• 1.5 lbs ground beef - I prefer 80/20 for flavor, but leaner works too
• 10.5 oz can cream of mushroom soup - Campbell's is my go-to
• 10.5 oz can cream of cheddar cheese soup - This gives it that extra cheesy kick
• 3 cups cubed frozen potatoes - The frozen kind saves so much prep time!
• 1 cup shredded cheddar cheese, divided - Half goes in, half goes on top
• Salt and pepper to taste - Don't be shy with the seasoning!

See? Nothing fancy - just good, honest ingredients that come together to make something truly special. Now let's get cooking!

How to Make Ground Beef Casserole

Trust me when I say this is one of those recipes that looks way fancier than the effort it actually takes. The whole process is as easy as 1-2-3, and before you know it, you'll have a bubbling, cheesy masterpiece coming out of your oven!

Step 1: Prep and Brown the Beef

First things first - preheat that oven to 375°F (190°C) so it's nice and toasty when we're ready. Now grab your favorite skillet and brown that ground beef over medium heat. Don't rush this part - you want those beautiful browned bits for extra flavor. And here's my mom's golden rule: always drain the fat after browning. It makes all the difference between a greasy mess and perfect texture.

Step 2: Mix the Casserole Base

In a big bowl (I use the same one I'll serve in to save dishes), combine your browned beef with both cans of soup and those frozen potato cubes. The secret here is to mix gently but thoroughly - you want every potato cube coated in that creamy, beefy goodness. This is when I usually sneak a little taste and adjust the salt and pepper. Pro tip: if the mixture seems too thick, a splash of milk loosens it right up!

Step 3: Bake to Perfection

Pour everything into your greased casserole dish and top with the remaining shredded cheese - be generous! Pop it in the oven for about 30 minutes. You'll know it's done when the edges are bubbly like a little cheese volcano and the top turns that perfect golden brown. Resist cutting in right away (I know it's hard!) - let it sit for 5 minutes so everything sets up beautifully.

Tips for the Best Ground Beef Casserole

After making this casserole more times than I can count, I've picked up a few tricks that take it from good to "can I have the recipe?" territory. These little tweaks make all the difference!

• Thaw those potatoes just a bit - I pull the frozen potatoes out 10 minutes before mixing. They cook more evenly and soak up all that delicious flavor instead of staying icy in the middle.
• Leaner beef = less draining - While 80/20 tastes amazing, using 90/10 ground beef means less grease to drain off. Either works, but less fat means you can be generous with the cheese!
• Season as you go - I add a pinch of salt when browning the beef, another when mixing, and always taste before baking. Layers of seasoning make every bite perfect.
• Broil for the last minute - If you want that picture-perfect bubbly top, switch to broil for 60 seconds at the end. Just don't walk away - it goes from golden to burnt in a flash!

Oh! And one more thing - always make extra. This casserole tastes even better reheated the next day (if there's any left!).

Variations for Your Ground Beef Casserole

One of my favorite things about this recipe is how easily you can switch it up! Try using cream of celery soup instead of mushroom for a different flavor twist. I'll often toss in whatever veggies I have - frozen peas, diced carrots, or even a handful of spinach work beautifully. For extra kick, mix in some diced jalapeños or a dash of hot sauce. The possibilities are endless!

Serving Suggestions

This hearty ground beef casserole really shines when paired with simple sides - I love serving it with a crisp green salad and warm garlic bread to soak up all that cheesy goodness. For busy weeknights, sometimes I'll just grab a bag of pre-washed salad greens and call it done - the casserole does all the heavy lifting!

Storing and Reheating Ground Beef Casserole

Now here's the beautiful thing about this casserole - it might taste even better the next day! If by some miracle you have leftovers (my family usually doesn't), here's how to keep them tasting amazing.

For fridge storage, just cover the dish tightly with foil or transfer portions to airtight containers. It'll stay fresh for 3-4 days - though in my house it never lasts that long! When reheating, I skip the microwave (which makes the potatoes mushy) and use the oven instead. Pop individual servings in at 350°F (175°C) for about 15 minutes, or until heated through. That crispy cheese top comes right back to life!

Want to freeze it? This casserole is a dream for meal prep. Let it cool completely, then wrap the whole dish tightly in plastic wrap followed by foil. Frozen properly, it keeps for 2-3 months. When you're ready to eat, thaw overnight in the fridge before reheating as usual. Pro tip: sprinkle a little extra cheese on top before reheating - it makes everything taste freshly made!

Ground Beef Casserole FAQs

I get asked about this recipe all the time - it's that good! Here are answers to the questions that pop up most often in my kitchen (and my DMs!).

Can I use fresh potatoes instead of frozen?
Absolutely! I love the convenience of frozen, but fresh potatoes work beautifully too. Just peel and cube about 3 medium russet potatoes (no need to thaw!). The texture might be slightly different, but the flavor will still be amazing. Pro tip: parboil fresh potatoes for 5 minutes before adding to prevent them from staying too firm.

How long does ground beef casserole last in the fridge?
In my experience, it keeps beautifully for 3-4 days when stored properly in an airtight container. The flavors actually deepen overnight - that's why I sometimes make it ahead! Just reheat individual portions in the oven to maintain that perfect texture.

Can I freeze this casserole?
You bet! This is one of my favorite freezer meals. Let it cool completely, then wrap tightly (I do plastic wrap followed by foil). It'll stay good for 2-3 months frozen. When you're ready to eat, thaw overnight in the fridge before reheating. I always add a fresh sprinkle of cheese before popping it back in the oven - makes it taste like you just made it!

Nutritional Information

Now, I'm no nutritionist, but I know folks like having a ballpark idea of what they're eating - especially when it's something as comforting (and let's be honest, indulgent) as this ground beef casserole. Here's the breakdown per serving, based on how I typically make it:

• Calories: About 450-500
• Protein: 30g (all that beef and cheese packs a punch!)
• Carbohydrates: 25g (mostly from those comforting potatoes)
• Fat: 25g (hey, flavor doesn't come from nowhere!)

Important note: These estimates vary based on ingredients/brands used. If you swap out the soups or use leaner beef, your numbers will be different. That's why I never stress too much about exact counts - cooking should be joyful, not a math test! Though if you're watching specific nutrients, definitely check your product labels.