Name: Cheesy Ground Beef & Potato Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 pound ground beef (80/20 or leaner) (80/20 gives more flavor; use 90/10 and add 1 tbsp oil if you want less fat.); 1 28 oz bag frozen cubed potatoes with onions & peppers (Saves time; if using plain potatoes, add diced onion.); 1 10.5 oz can cheddar cheese soup; 1 10.5 oz can cream of celery soup (or cream of mushroom) (Either works; mushroom gives an earthier flavor.); 2+ cups shredded cheddar cheese, divided (Start with 2 cups; add more for extra cheesiness.); Salt, black pepper, garlic powder (Basic seasoning; taste as you go.); Optional: smoked paprika or onion powder (For extra depth.)

I grew up on simple, feed-a-crowd casseroles, and this Cheesy Ground Beef & Potato Casserole hits that same comfort note every time. It’s an easy, one-dish meal that combines seasoned browned beef, frozen potato cubes with onions and peppers, creamy canned soups, and melting cheddar — all baked until bubbly and browned on top. It’s the kind of recipe you make when you need something fast, filling, and forgiving.

Why you’ll love this dish

This casserole is fast, budget-friendly, and almost impossible to mess up. Using frozen cubed potatoes saves peeling and chopping time. Canned soups give the dish a rich, velvety bind so you don’t need a complicated sauce. It’s also great for families: kids love the cheesy top, and adults appreciate the savory beef-and-potato combo.

“A weeknight lifesaver — hearty, cheesy, and so simple. My picky eaters asked for seconds.”

How this recipe comes together

Step-by-step overview: brown seasoned ground beef → drain most grease (leave a little for flavor) → mix beef with frozen potatoes, soups, and half the cheese → spread in a greased 9×13 pan → top with remaining cheese → cover and bake 30 minutes → uncover and bake 15 minutes until browned (optional broil 2–3 minutes).

This outline helps you see it’s mostly prep and a straight bake — no layered timing or multitasking needed.

What you’ll need

1 pound ground beef (80/20 or leaner) — 80/20 gives more flavor; use 90/10 and add 1 tbsp oil if you want less fat.
1 (28 oz) bag frozen cubed potatoes with onions & peppers — saves time; if using plain potatoes, add diced onion.
1 (10.5 oz) can cheddar cheese soup
1 (10.5 oz) can cream of celery soup (or cream of mushroom) — either works; mushroom gives earthier flavor.
2+ cups shredded cheddar cheese, divided (start with 2 cups; add more for extra cheesiness)
Salt, black pepper, garlic powder — basic seasoning; taste as you go.
Optional: smoked paprika or onion powder for extra depth.

Directions to follow

Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
Heat a large skillet over medium-high. Add the ground beef and break it up with a spatula. Season with salt, black pepper, and garlic powder.
Cook until browned and no pink remains, about 6–8 minutes. Drain excess grease, leaving about 1–2 teaspoons in the skillet for flavor.
In a large bowl, combine the cooked beef, frozen cubed potatoes (no need to thaw), both cans of soup, and half of the shredded cheddar. Stir until evenly mixed.
Spread the mixture evenly into the prepared baking dish. Smooth the top.
Sprinkle the remaining cheddar evenly over the casserole. Cover tightly with foil.
Bake covered for 30 minutes. Remove the foil and continue baking for 15 minutes, or until the cheese is melted and starting to brown.
For a crispier, browned top, broil on high for 2–3 minutes, watching closely so it doesn’t burn. Let rest 5 minutes before serving.

Best ways to enjoy it

Serve with a crisp green salad dressed in vinaigrette to cut the richness.
Add a dollop of sour cream or chopped chives on each serving for freshness.
For a heartier meal, pair with steamed green beans or roasted Brussels sprouts.
Leftovers reheat well and make a great lunch with a side of pickles or coleslaw.

Storage and reheating tips

Refrigerate: Cool to room temperature, cover tightly, and store in the fridge for up to 3–4 days.
Reheat: Warm individual portions in the microwave (1–2 minutes) or reheat a pan in a 350°F oven until bubbly (about 15–20 minutes). Cover with foil to prevent over-browning.
Freeze: Freeze cooled casserole in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating; you may need to add 10–15 extra minutes in the oven.
Food safety: Do not leave hot casserole out more than 2 hours. Reheat to 165°F before serving.

Pro chef tips

Don’t over-drain: leaving a teaspoon or two of beef fat boosts flavor and helps the mixture bind.
If you use very lean beef, add 1 tablespoon olive oil when browning to prevent dryness.
For even browning, rotate the dish halfway through the uncovered baking time.
Use freshly shredded cheddar (not pre-shredded) for better melt and texture — pre-shredded often contains anti-caking agents that reduce creaminess.
If the potatoes haven’t fully softened after the bake, cover and return to the oven at 350°F in 10-minute increments until tender.

Creative twists

Tex-Mex: Stir in 1 cup canned corn, 1/2 cup salsa, and swap half the cheddar for pepper jack. Top with sliced jalapeños and cilantro.
Ranch & Bacon: Mix in ½ cup ranch dressing and top with crumbled cooked bacon and green onions.
Low-carb: Replace frozen potatoes with riced cauliflower (thawed and squeezed dry) and reduce canned soup to keep moisture balanced.
Vegetarian: Swap ground beef for browned meatless crumbles or cooked lentils; use vegetable-based cream soups or make a quick white sauce.
Fresh-potato version: If you prefer fresh potatoes, thinly slice and par-cook (steam or boil 5–7 minutes) before combining so baking time stays reasonable.

Common questions

Q: How long does this take from start to finish?
A: Active prep is about 15–20 minutes (mostly browning beef and mixing). Bake time is 45 minutes, so plan on roughly 1 hour total.

Q: Can I use ground turkey or chicken instead of beef?
A: Yes. Use ground turkey or chicken but add 1 tablespoon oil while browning if the meat is very lean. Season generously — poultry benefits from extra salt and spices.

Q: Do I need to thaw the frozen potatoes first?
A: No. The recipe is designed for frozen cubed potatoes with onions & peppers. They’ll cook through in the covered baking time. If potatoes are very large, give an extra 10–15 minutes after uncovering.

Q: Can I make this ahead and bake later?
A: Yes — assemble in the casserole dish, cover tightly, and refrigerate up to 24 hours before baking. Add an extra 10 minutes to baking time if cold from the fridge.

Q: Why use two different canned soups?
A: The cheddar soup adds cheesiness, while the cream of celery (or mushroom) adds a smooth, savory body. Together they create a thick, creamy binder without needing béchamel.

Conclusion

If you want another similar take or inspiration for tweaks and serving ideas, check out this version at Salt & Lavender’s Cheesy Ground Beef and Potato Casserole. For an alternative recipe with extra tips and a slightly different ingredient mix, see Real Food Whole Life’s Ground Beef Potato Casserole.