If you’re anything like me and love fuss-free meals, then you’re going to adore this 5-Ingredient Ground Beef Casserole Recipe. It’s super simple, comforting, and honestly, it feels like a warm hug in casserole form. Whether you’re cooking for a busy weeknight or feeding a crowd without the hassle, this recipe nails that comfort food vibe with minimal ingredients and maximum flavor. Stick around, I’ll walk you through all the tips and tricks so it comes out perfect every time.

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Why You’ll Love This Recipe

Minimal Ingredients: With just five key ingredients, it’s surprisingly simple without skimping on flavor.
Hands-Off Cooking: After mixing everything together, the oven does all the work while you relax or prepare sides.
Comfort Food Classic: Creamy, cheesy, and hearty — this dish hits all the cozy notes you want in a casserole.
Great for Meal Prep: It stores well, so leftovers are delicious and reheat like a dream.

The dish in a white bowl shows a thick layer of melted yellow cheese mixed with browned ground meat and chunks of potatoes. A fork lifts a portion with strings of cheese stretching upwards, highlighting the gooey texture. There are small bits of green herbs scattered on top, adding color and freshness. In the background, some green beans rest against the cheesy mixture. The bowl sits on a wooden table with a white marbled surface behind it. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

One of the best things about the 5-Ingredient Ground Beef Casserole Recipe is how pantry-friendly it is. Each ingredient brings its own magic — creamy soups add richness, frozen potatoes save prep time, and cheddar cheese gives you that melty goodness we all crave.

Ground beef: I like using 80/20 for a good fat balance that keeps the casserole juicy without too much grease.
Cream of mushroom soup: This adds an earthy, comforting creaminess that pairs so well with beef.
Cream of cheddar cheese soup: The cheesy twist here turns everything to the next level of yum.
Frozen cubed potatoes: They’re a lifesaver—no peeling or chopping, just toss them in frozen.
Shredded cheddar cheese: Dividing the cheese between the mix and the topping ensures melty layers and a golden crust.
Salt and pepper: Simple seasoning to balance and brighten all those flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this 5-Ingredient Ground Beef Casserole Recipe is — you can easily tweak it to suit what you have on hand or dietary preferences. I often swap or add things to keep it fresh and exciting. You should totally experiment and make it your own!

Spicy Kick: Add a pinch of red pepper flakes or diced jalapeño when cooking the beef for a little heat — my family goes crazy for this!
Veggie Boost: Stir in some frozen mixed vegetables or sautéed mushrooms for extra nutrition and texture.
Dairy-Free Version: Use dairy-free cream soups and non-dairy cheese shreds to accommodate dietary needs.
Different Cheese: Swap cheddar for pepper jack or mozzarella — I once did a smoky gouda version that was insanely good.

How to Make 5-Ingredient Ground Beef Casserole Recipe

Step 1: Brown the Beef with Care

Start by heating a skillet over medium-high heat and cooking your ground beef until it’s fully browned. I like to break it apart with a spatula to get those nice small crumbles that cook evenly. Once it’s browned, drain off any excess grease — this helps keep the casserole from getting greasy but still juicy. Transfer the beef to a large mixing bowl to get ready for the next steps.

Step 2: Mix in Creamy Goodness and Potatoes

Next, add the cans of cream of mushroom and cream of cheddar cheese soups directly into the bowl with the beef. No need to bother with extra sauces—these soups are the shortcut to that luscious casserole texture. Now toss in the frozen cubed potatoes—you don’t have to thaw them first, which saves time. Sprinkle in half of your shredded cheddar cheese, and add a pinch of salt and pepper to taste. I find mixing everything really well here ensures that every bite has a bit of everything.

Step 3: Bake with Love and Patience

Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish. Pour the mixture into the dish and spread it out evenly. Then sprinkle the remaining shredded cheddar cheese on top — this will give you that irresistible melty, golden finish. Cover the dish tightly with foil to keep moisture in. Bake for 30 minutes, then carefully remove the foil and bake for another 30 minutes. You’re aiming for bubbly, melty cheese on top with tender potatoes underneath. Trust me, waiting that extra 30 minutes is totally worth it.

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Pro Tips for Making 5-Ingredient Ground Beef Casserole Recipe

Drain Excess Grease: Don’t skip draining the beef — it keeps the casserole from being too oily, but don’t overdo it or you lose flavor.
Use a Good Shred: I prefer shredding my own cheddar for better melt and flavor, but pre-shredded saves time too.
Cover Tight: Make sure the foil is sealed well during the first bake to trap steam and soften the potatoes fully.
Wait to Remove Foil: Taking the foil off too early can dry out the top and the potatoes might stay a bit firm, so be patient!

How to Serve 5-Ingredient Ground Beef Casserole Recipe

The image shows a close-up of a layered cheesy dish being lifted with a black utensil. The top layer is golden yellow melted cheese with some small green garnish sprinkled on it. Below the cheese, there is a thick layer of brown ground meat mixed with a creamy sauce. Strings of melted cheese stretch down from the lifted portion. The dish is in a white casserole dish with a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle some fresh chopped parsley or green onions on top just before serving to add a fresh, vibrant touch. Sometimes I add a dollop of sour cream or a drizzle of hot sauce for extra creaminess or kick. It really jazzes up the simple flavors!

Side Dishes

This casserole pairs wonderfully with steamed green beans, a crisp garden salad, or even some roasted Brussels sprouts. My family loves to add a crusty bread roll on the side to mop up all the creamy sauce—so satisfying!

Creative Ways to Present

For holiday dinners or potlucks, I like to sprinkle some toasted breadcrumbs mixed with melted butter on top before the last 10 minutes of baking—it adds a wonderful crunch. Another fun trick is baking this casserole in individual ramekins for personalized servings. It feels extra special and is great for portion control!

Make Ahead and Storage

Storing Leftovers

Once cooled, I always transfer leftovers into an airtight container and keep them in the refrigerator for up to 4 days. The flavors actually meld together overnight, making the next-day casserole even tastier.

Freezing

I’ve found that this casserole freezes beautifully. Just assemble it up to the baking step, cover tightly, and freeze for up to 3 months. When you want it, thaw overnight in the fridge, then bake as usual. It’s a lifesaver for busy weeks.

Reheating

To reheat, I cover leftovers with foil and warm them in a 350°F oven for 20-25 minutes to keep everything moist and melty. Microwaving works in a pinch but can sometimes leave the potatoes a bit tough or the cheese rubbery—oven reheating keeps the texture just right.

FAQs

Can I use fresh potatoes instead of frozen cubed ones?

Absolutely! If you want to use fresh potatoes, peel and cube them into bite-sized pieces, then parboil for about 5-7 minutes before mixing in. This helps them cook thoroughly during the baking step and keeps the texture tender.
What can I substitute for the cream of mushroom and cream of cheddar soups?

If you prefer homemade or healthier options, you can create a simple white sauce with butter, flour, milk, and grated cheese. For a dairy-free twist, try coconut milk-based soups and dairy-free cheese alternatives, adjusting seasoning as needed.
How do I prevent the casserole from getting watery?

Draining the beef well after cooking is key, along with making sure the foil is tightly sealed during baking to trap moisture without excess steam building up. Avoid overcrowding the dish, which can lead to soggy layers.
Can I make this recipe vegetarian?

Yes! Replace the ground beef with a plant-based crumble or cooked lentils. Use vegetable-based cream soups or homemade creamy sauces to keep it flavorful and hearty.

Final Thoughts

I absolutely love how this 5-Ingredient Ground Beef Casserole Recipe comes together with such ease yet delivers cozy, crowd-pleasing flavors. When I first tried it, I was amazed at how simple ingredients could create something so satisfying—and it’s become a go-to for busy nights or feeding guests without stress. I hope you enjoy making it as much as my family and I do! Give it a whirl, and you’ll have a delicious, comforting meal with minimal effort and maximum smiles.

5-Ingredient Ground Beef Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 53 reviews

Author: Megane
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 12 servings
Category: Casserole
Method: Baking
Cuisine: American

Print Recipe

Description

This easy 5-Ingredient Ground Beef Casserole is a comforting and hearty dish perfect for busy weeknights. Combining ground beef, creamy soups, frozen potatoes, and cheddar cheese, this casserole is simple to prepare, filling, and packed with savory flavors. It’s baked to perfection with a cheesy crust that the whole family will love.

Ingredients

Meat and Dairy

1-1/2 to 2 pounds ground beef
1 cup shredded cheddar cheese, divided

Soups

10.5 ounce can cream of condensed mushroom soup
10.5 ounce can cream of cheddar cheese soup

Vegetables

3 cups cubed frozen potatoes

Seasoning

Salt and pepper to taste

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Instructions

Preheat Oven: Set your oven to 350 degrees Fahrenheit to ensure it’s hot and ready for baking the casserole.
Cook Ground Beef: In a large skillet, cook the ground beef over medium heat until it is fully browned. Drain any excess grease to keep the casserole from being too oily. Transfer the cooked beef to a large mixing bowl.
Combine Ingredients: Add both cans of cream of mushroom and cream of cheddar cheese soup to the bowl with the ground beef. Then, stir in the cubed frozen potatoes and half of the shredded cheddar cheese. Season with salt and pepper to taste. Mix everything thoroughly until well combined.
Prepare Casserole Dish: Grease a 9″ x 13″ casserole dish with cooking spray or butter to prevent sticking. Pour the mixture into the dish and spread evenly.
Add Topping and Cover: Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole. Cover the dish with tin foil to retain moisture during the initial baking phase.
Bake Covered: Place the casserole in the preheated oven and bake covered for 30 minutes.
Bake Uncovered: Carefully remove the tin foil and continue baking for an additional 30 minutes. This will allow the top to become golden and bubbly.
Serve: Remove from oven, let it cool slightly, then serve warm. Enjoy your comforting ground beef casserole!

Notes

Nutrition information is based on using 2 pounds of ground beef.
Store leftovers in an airtight container or cover tightly with plastic wrap and refrigerate for up to 3 days.
For best results, thaw the frozen cubed potatoes slightly before mixing to help them cook evenly.
You can find additional tips and step-by-step pictures to guide you in the recipe post.

Nutrition

Serving Size: 1 slice (1/12th of casserole)
Calories: 350 kcal
Sugar: 2 g
Sodium: 600 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0.5 g
Carbohydrates: 15 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 70 mg