Why You’ll Love This Recipe
I love this casserole because it’s filling, cheesy, and incredibly satisfying. The ground beef adds heartiness, while the potatoes and veggies bring comfort in every bite. I also enjoy how versatile it is—easy to prep ahead, bake, and enjoy as a complete meal without needing many sides.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound lean ground beef (93% lean)
1 (10.5 oz) can condensed cream of celery soup
1 (10.5 oz) can cream of cheddar cheese soup
1 (28 oz) bag frozen cubed potatoes with onion and bell peppers
Salt and black pepper to taste
2 cups shredded cheddar cheese, divided
Optional garnishes: chopped fresh parsley, sliced green onions
Directions
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I preheat my oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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In a skillet, I brown the ground beef over medium-high heat for 5–7 minutes, until no pink remains.
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In a large mixing bowl, I combine the cooked beef, frozen potato mixture, both soups, one cup of shredded cheddar cheese, and season with salt and pepper.
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I spread this mixture evenly into the prepared baking dish.
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I sprinkle the remaining cup of cheddar cheese evenly on top.
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I cover the dish with foil and bake for 30 minutes. Then I remove the foil and bake for another 15 minutes, until the cheese is golden and bubbly.
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I garnish with fresh parsley or sliced green onions before serving.
Servings and Timing
This recipe makes 6 servings. It takes about 5 minutes to prepare and 45 minutes to cook, for a total of 50 minutes.
Variations
I sometimes add sausage for extra flavor. If I want a creamier casserole, I mix in a little sour cream. For a spicy kick, I stir in diced jalapeños or use pepper jack cheese instead of cheddar.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave or reheat the whole casserole in the oven at 325°F until heated through.
FAQs
Can I make this casserole ahead of time?
Yes, I assemble it a day in advance, cover it, and refrigerate it until ready to bake.
Can I freeze this casserole?
Yes, I freeze it before baking, wrapped tightly in foil, for up to 2 months.
Can I use fresh potatoes instead of frozen?
Yes, I dice fresh potatoes with onions and peppers and cook them slightly before mixing in.
Can I substitute the soups?
Yes, cream of mushroom or cream of chicken soup works just as well.
How do I make this casserole less rich?
I use reduced-fat soups and cheese, and lean ground beef.
Can I add more vegetables?
Yes, I like adding peas, corn, or green beans for extra nutrition.
Can I use ground turkey instead of beef?
Yes, ground turkey makes a lighter version of this casserole.
What side dishes go well with this?
I usually serve it with a simple green salad or steamed vegetables.
Can I double the recipe?
Yes, I bake it in two 9×13-inch pans or one larger dish if feeding a crowd.
How do I keep the cheese from over-browning?
I cover it with foil during the first half of baking and only uncover it at the end.
Conclusion
I enjoy making this Ground Beef Casserole because it’s the kind of dish that feels like comfort in a pan—creamy, cheesy, and perfectly filling. It’s simple to prepare, family-friendly, and always a hit at the dinner table.
