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This 5 ingredient ground beef casserole is my go to comfort meal when I am craving hearty flavors but need something easy After one bite you will see why this dish shows up again and again in my weeknight rotation it is pure creamy cheesy goodness and so simple to throw together
I make this after late soccer games or on chilly nights my husband always sneaks extra crispy bits from the corner my kids ask for seconds when the top is extra cheesy
Ingredients
- Ground beef: adds rich flavor and hearty protein I always go for eighty five percent lean for juiciness
- Cream of condensed mushroom soup: blends in savory umami and keeps the casserole moist choose a brand with less sodium if you like more control over flavor
- Cream of cheddar cheese soup: brings creamy texture and a tangy cheddar note I find it in the soup aisle near the other condensed varieties
- Cubed frozen potatoes: create a tender bite and speed things along look for well frozen cubes that are not stuck together for easy mixing
- Shredded cheddar cheese: delivers gooey melty topping fresh shredded cheese melts better than pre bagged varieties
- Salt and pepper: a pinch wakes up the flavors grind fresh for best taste
Instructions
- Prepare the Beef:
- Break up the ground beef into a skillet and cook over medium heat until no pink remains This usually takes about eight minutes Use a wooden spoon to crumble the beef evenly As the beef cooks spoon off the excess grease leaving just enough to coat the bottom of the pan This ensures the casserole does not get greasy but stays rich
- Mix the Filling:
- Transfer the cooked beef into a large mixing bowl Add the can of cream of mushroom soup and cream of cheddar cheese soup Stir with a sturdy spoon until well combined The mixture should look creamy and lusciously thick Add the frozen cubed potatoes directly from the freezer No need to thaw this helps them stay firm in the bake Add half of the shredded cheddar cheese about half a cup Sprinkle with a pinch of salt and several cracks of black pepper Stir again until everything is coated and potatoes look well distributed
- Layer and Top:
- Grease your nine by thirteen inch casserole dish lightly with oil or spray This step helps prevent sticking Pour the beef and potato mixture into the dish spreading it out evenly so every bite gets a little of everything Scatter the remainder of the shredded cheddar cheese over the top in a thick even layer
- Bake Covered:
- Cover the dish tightly with tin foil This traps in moisture and creates a meltier texture Place in a preheated three hundred fifty degree oven and bake for thirty minutes The casserole will start bubbling at the edges
- Bake Uncovered:
- After thirty minutes carefully remove the foil watch for steam Return the dish to the oven and bake for another thirty minutes This allows the cheese to turn golden brown and the whole casserole to set firmly
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My favorite part is always the bubbly cheesy corners In my house there is a little fight for the golden bits along the edge We love making this after a snowy afternoon with everyone helping sprinkle the final cheese
Storage Tips
Let the casserole cool completely before covering tightly with foil or transferring to airtight containers It will keep well in the refrigerator for up to four days and slices cleanly once chilled For longer storage freeze individual pieces wrapped in plastic then foil and thaw overnight before reheating
Ingredient Substitutions
If you do not have cream of cheddar cheese soup try doubling the cream of mushroom and stirring in a handful more shredded cheddar Some folks swap in cream of chicken or even condensed celery soup for a different undertone Ground turkey substitutes perfectly and makes a lighter version
Serving Suggestions
This casserole stands alone but it is perfect with a bright green salad on the side Sometimes I serve with steamed broccoli or roasted carrots When I am craving extra crunch I top each slice with crushed crispy onions right before serving
Cultural and Historical Context
This dish is classic American casserole comfort simple and retro at heart It draws inspiration from church potlucks and busy families in the Midwest using affordable canned soup to bind everything together The ease of mixing and baking is big part of why it has remained a favorite across generations
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This casserole is pure kitchen therapy on a busy weeknight and over time it has become a little ritual in our house from mixing to sneaking bites straight from the oven
Frequently Asked Questions
- → Can I use fresh potatoes instead of frozen cubes?
Yes, you can substitute fresh potatoes. Dice them into small cubes and partially parboil before adding, to ensure they cook through during baking.
- → What type of ground beef works best?
Use 80/20 or 85/15 ground beef for a balance of flavor and manageable fat content. Drain excess grease after browning.
- → Can I add vegetables for extra flavor?
Absolutely! Diced onions, bell peppers, or peas can be mixed in with the other ingredients for more flavor and nutrition.
- → How do I store leftovers?
Let the casserole cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- → Can condensed soups be swapped for homemade versions?
Yes, you can make homemade creamy mushroom or cheddar soup to replace the canned varieties for a fresher taste.