This 5-Ingredient Ground Beef Casserole is my go-to recipe when I need something warm, filling, and incredibly easy to throw together. With just five simple ingredients, I can whip up a comforting dinner that never fails to satisfy. It’s one of those dishes that delivers big on flavor without demanding a lot of time or effort.

5-Ingredient Ground Beef Casserole Recipe

Why You’ll Love This Recipe

This casserole checks all the boxes: it’s quick to prepare, family-friendly, and uses common pantry staples. I like that I can have it in the oven in minutes, giving me time to relax while it bakes into cheesy, golden perfection. Whether I’m feeding a hungry family or prepping for the week, this one never lets me down.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef (I prefer 80/20 for the best balance of flavor and moisture)
Condensed cream of mushroom soup
Condensed cream of cheddar cheese soup
Frozen cubed potatoes
Shredded cheddar cheese (I use sharp cheddar for a bold flavor)

Directions

Preheat oven to 350°F.
Cook the beef in a skillet over medium-high heat until browned. I make sure to drain the grease thoroughly before moving on.
Combine ingredients in a large bowl: the cooked ground beef, both soups, frozen potatoes, and half the cheese. I like to add a pinch of salt and pepper too.
Transfer to a greased 9×13-inch casserole dish and spread evenly.
Top with the remaining cheddar cheese.
Cover with foil and bake for 30 minutes.
Remove foil and bake for another 30 minutes until the top is bubbly and golden.
Let it cool slightly before serving.

Servings and timing

Servings: 12
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

Sometimes I like to make little tweaks depending on what I have in the fridge or who I’m feeding:

Ground turkey instead of beef for a lighter option
Add veggies like frozen peas, corn, or even spinach for extra nutrition
Spicy twist with diced jalapeños or hot sauce
Different cheeses like pepper jack or mozzarella for a new flavor spin

Storage/Reheating

I often store leftovers in an airtight container in the fridge for up to 3 days. The flavors stay just as delicious, and it reheats beautifully.

To reheat, I cover it with foil and warm it in a 350°F oven until heated through. For a quicker option, the microwave works fine—though the oven keeps that cheesy topping nice and gooey.
To freeze, I wrap it tightly with foil and plastic wrap. It keeps well for up to 3 months. I just thaw it overnight in the fridge before reheating.

FAQs

Can I use fresh potatoes instead of frozen?

Yes, I’ve used fresh potatoes before. I just make sure to parboil them first so they cook through properly in the casserole.

Is there a substitute for the canned soups?

Definitely. I sometimes make a homemade cream sauce with butter, flour, milk, and cheese or mushrooms. But honestly, the canned versions save me time and make this a true weeknight wonder.

How do I avoid a watery casserole?

Draining the ground beef well is key, and I never thaw the frozen potatoes ahead of time. Covering the dish loosely with foil helps let just enough moisture escape.

Can I prep this casserole the night before?

Yes! I love making it ahead. I assemble everything, cover it, and refrigerate overnight. The next day, I just bake as directed—it comes out perfect.

Can I bake it in smaller portions?

For sure. Sometimes I divide the mixture into individual ramekins. It’s great for portion control and makes a nice presentation for guests.

Conclusion

This 5-Ingredient Ground Beef Casserole is everything I want in a weeknight dinner: comforting, quick, and full of flavor. I love that it’s flexible enough to adapt to what I have on hand, yet consistent enough to rely on any night of the week. Whether I’m feeding a crowd or just looking for leftovers to enjoy later, this casserole never disappoints. Give it a try—it’s simple, satisfying, and might just become a staple in your kitchen too.