5-Ingredient Ground Beef Casserole With Potatoes (No Fuss)
Dinnertime just got easier. The 5-ingredient casserole is made up of ground beef, condensed cheese and mushroom soup, cubed potatoes, and shredded cheddar cheese. It is budget-friendly and takes a little over an hour from start to finish. Picky eaters LOVE this recipe! No complicated steps and no unusual ingredients.
With nearly 2,000 ratings and an average of 4.45 stars, this 5-Ingredient Ground Beef Casserole is one of the most-loved recipes on my Southern food blog—because it’s easy, comforting, and everyone always asks for seconds.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 15 minutes | 1 hour | 12 | Beginner + |
Featured Comment
juanita says:
“I make this 5 ingredient ground beef casserole about once every 2 weeks. My family loves it and it is so inexpensive and delicious.”
If you’re looking for ground beef recipes to serve this week, ground beef and rice casserole is super easy to make and inexpensive. If you want to add a little bit of a side dish to your main meal, you might like cooking up hamburger mac and cheese for those picky eaters. And you can get some more ideas with these 10 ground beef casserole recipes.
My favorite thing to serve alongside it? Easy mozzarella bread on a big, crusty loaf of French bread. It’s ridiculous how good they are together.
Ingredients
Ground beef—this ingredient brings a hearty, well-balanced aroma and flavor to the dish. I use ground beef 85/15 for the recipe because it offers better flavor and less grease than 80/20, and it blends well with the cheese and potatoes, keeping the dish from getting dry and crumbly.
Cubed potatoes—these add comfort to the dish and are soft when cooked. I like to buy frozen cubed potatoes because they are easy to dump and use with this recipe. You can use fresh, diced potatoes, but you will need to cook the casserole about 15-20 minutes longer. The potatoes will cook faster when diced smaller and more evenly.
Cheese and mushroom soup—soups add the creamy, savory part of the dish, bringing it all together. I buy canned soups to get the recipe to the table faster, but you can also use homemade versions with cheese and mushrooms.
Shredded cheese—The gooey, melty cheese adds so much sharp flavor to the recipe. You can use store-bought shredded cheese to throw the recipe together faster or shred your own for a more melty experience.
Full printable recipe with ingredients, measurements, and instructions listed at the bottom of the post on the recipe card.
Step-By-Step Instructions
Start by cooking the ground beef until it is brown. Drain the grease and add it to a large bowl. You’ll need a large bowl to mix up this ground beef meal.
Secondly, add the cream of mushroom soup and cream of cheddar cheese soup to the bowl. I make several dishes with the combination of the two soups, and they always work great and add a ton of flavor to ground beef, chicken, tuna, or pork casseroles. Plus, they are inexpensive and budget-friendly meals.
Next, add the cubed potatoes to the bowl. You need three cups of cubed potatoes, so you can cut up some potatoes, boil them, and add them to the casserole, or add the frozen ones. Pile the shredded cheddar cheese right on top. Add a pinch of salt and pepper, and give everything a good stir.
Finally, pour everything into a greased 9″ x 13″ casserole dish and spread it out. Sprinkle the remainder of the shredded cheese on top and cover with tin foil. You’ll be baking the dish for half an hour with the tin foil and half an hour without the tin foil, so the cheese will bake on top toward the end.
This is one of the best ground beef casserole recipes out there. It’s so simple to make.
Make-Ahead And Freezing Instructions
You can assemble the casserole one day in advance and keep it refrigerated until you’re ready to bake it. You can also freeze the casserole after assembly for up to two months. I will usually make the entire recipe, split it into two containers, and freeze one for later. Be sure to take it out 24 hours before baking and keep it refrigerated until you are ready to bake.
Leftovers and Storage Instructions
If you have any ground beef casserole leftover, you can store it in an airtight container and refrigerate it.
Julie’s Tips
- You can cook the beef ahead of time and store it in the fridge for a couple of days or put it in the freezer until you’re ready for it. It’s handy to have several bags of cooked meat to pull out of the freezer, thaw them, and have them ready for the casserole.
- I buy my meat at the Fresh Market on sale days. They have a sale on chicken and ground beef, and I always try to stock up each week. It saves us a lot of money over a year, and I love their ground beef.
- I used two pounds of ground beef for this recipe, but you can use less.
- The recipe will feed a lot of people. I have two teenage boys who eat quite a bit, and we had some leftovers.
- To reduce the amount of grease, cook the beef, then add it to a sieve and rinse it under water. Let the water drain off the meat. This will help get rid of excess grease.
Variations and Substitutions
- If you have a bag of hash-browned potatoes in your freezer, you can use those instead of the cubed potatoes.
- This recipe allows you to switch out the soups. For example, you can use cream of chicken or cream of celery. I’ve had readers use con queso cheese dip instead of the cream of cheese soup.
- You can switch out the potatoes for cauliflower for a low-carb recipe.
- Cut up some diced tomatoes, bell peppers, green onions, and taco seasoning for an authentic Mexican version.
- Add a tablespoon of Worcestershire sauce for a pop of flavor.
- The recipe can easily be made with ground chicken or turkey for a leaner option.
- Add a little bit of crumbled bacon to the top for a crunchy texture!
More Delicious Ground Beef Recipes
- Crock Pot ground beef and potato casserole cooks itself while you get everything else done.
- You only need one pan for this hearty ground beef stroganoff — creamy, simple, and fast.
- With just a few ingredients, this 30-minute beef and noodles recipe is a weeknight lifesaver.
- This ground beef and rice casserole is easy to throw together and always hits the spot.
5-Ingredient Ground Beef Casserole Recipe
Equipment
- 9"x13" Casserole dish
Ingredients
- 1-1/2 to 2 pounds ground beef
- 10.5 ounce can cream of condensed mushroom soup
- 10.5 ounce can cream of condensed cheddar cheese soup
- 3 cups cubed frozen potatoes
- 1 cup shredded cheddar cheese divided
- Salt and pepper to taste
Instructions
Preheat oven to 350 degrees
- Cook the ground beef, drain the grease, and add to a large mixing bowl.
- Add the can of cream of mushroom and cream of cheddar cheese soup to the bowl.
- Add the frozen cubed potatoes to the bowl.
- Add 1/2 cup of the shredded cheddar cheese to the bowl.
- Add a pinch of salt and pepper and mix everything together.
- Pour into a greased 9" x 13" casserole dish and sprinkle the remainder of the shredded cheddar cheese on top. Cover with tin foil.
- Bake for 30 minutes, and carefully remove the tin foil. Bake for 30 more minutes.
Looks easy and perfect for busy weeknights! Pinned 🙂
Hi Kelly! Thanks so much!
@Julie Pollitt,
Can’t wait to try these recipes. Bringing back memories of my good old southern raisin’
I love to hear this, Shirley!
Any substitution suggestions if I can’t find Cream of Chedder Cheese Soup?
Hi Audrey,
You can actually use cream of chicken soup, as well, and just add a little bit more cheddar cheese to the mix – about 1/4 cup more cheddar cheese. Hope you love it!
Another substitution for Cheese soup would be to melt a chunk of “Velveeta” with a little bit of milk. That would give the creaminess and the added cheese flavor.
I have also substituted the cream of mushroom soup for the Campbell’s Cream of chicken and herb and that was really good too.
I have also made this using canned diced potatoes as well for a super quick meal. I add a bit more seasoning when using canned potatoes but only needs to heat through til cheese is bubbly.
Mmm…that sounds like a fantastic substitution for the cheese soup! I love these ideas. Thank you so much!
Dear Julie,
We hsd this for lunch today, and it was delicious. Here are the few changes I made:
i used 2 lbs. of ground turkey instead of ground beef, 5 cups (the entire pkg. of frozen cubed potatoes) instead of 3 cups, 2 cans of cream of mushroom soup, 1 can of Csmpbell’s Cheese Soup, and 1 can of Campbell”s Fiesta Cheese Soup to add a little spice since I increased the potato amt. so much. i also had to make entirely on stove due to time limitations instead of oven. it all turned out to be amazing. However, as empty nesters & my mom passing, I forgot to decrease the amt. considerably. That is fine, though! We love leftovers & can always freeze some!
Thank you, as always, for s splendid & tasteful recipe.
Hi Anne,
First I am so sorry to hear about your mom. (((Hugs))). Those sound like great additions to the dish! I will have to try it with the Fiesta Cheese soup. That sounds delish! And what a great idea to do it on the stove. 🙂
you will have to use cheddar soup . there is no cream of cheddar soup.
Hi William, thanks for noticing that. It’s condensed cream of cheddar cheese soup. I corrected it.
@Julie Pollitt, a jar of con queso cheese dip works for the cheese soup too
Sounds delish!
@peter, oh yea that sounds good
@Audrey,
@Audrey, I have never found Cream of cheddar cheese soup I always use cheddar cheese soup (I almost think that’s what is ment)
@Audrey, I couldn’t find it either. So I used queso dip and it was perfect
@Audrey, it’s called cheddar soup by cambells
“Con Queso Dip” is fabulous n ALOT of dishes. My fav is wen making “Scallop Potatoes!” I use cubed country ham nbtwn the layers of poes and sliced cheddar.”Queso”makes things BETTER!😋
That sounds fantastic in scalloped potatoes!
@Audrey, Cream of Celery or Cream of chicken
@dan,
I used to buy Campbell’s cheddar cheese soup as a kid and mix it with salsa. It was my first queso. Now I think it just says cheese soup. But it’s Campbell’s. It is out there. I found it recently.
@Audrey,
@Julie Pollitt,
I diced my own potatoes and diced onions that I sauteed. I also added a little Worchestershire sauce. It’s in the oven. I will let you all know. I normally don’t use canned soup, but I had it on hand with a pound of ground beef.
Sounds delish! Can’t wait to hear what you thought.
@Audrey, I used nacho cheese. 😁
@Audrey, I used 2 cans of mushroom soup.
@Julie Pollitt, just get Campbells Cheddar Cheese Soup. It’s perfect.
How long would I boil the potatoes if I cut them myself?
Hi Sky, I haven’t cut the potatoes myself for the recipe. But, if you do boil them, I wouldn’t do it for long. Maybe just a few minutes because they will cook while in the oven with the recipe and the recipe has some liquid that helps cook it.
Hi there thank you so much, I was wondering how do you make the cream of mushroom and cream of cheddar cheese please? You see I dont think we have them available to buy in my country…
Hi Fathima,
I don’t have a recipe for those. I will try to make those in the near future. I do have a recipe for cream of chicken, in the mean time. https://www.backtomysouthernroots.com/homemade-condensed-cream-chicken-soup/
Hope that helps!
@Julie Pollitt, THANKYOU!!!
You’re welcome!
@Julie Pollitt,
Some stores have packets of powdered cheese you mix with water to make a cheese sauce. I get mine at a Amish store. Maybe that would work?
@Julie Pollitt, recipe for cheese and mushroom soups is
1. Open both cans of soup
2. Pour into bowl with other ingredients.
😆😆😆😆😆😆😆😆 couldn’t resist!
I’m wondering about the serving size? 12 seems a bit high. Or very small portions.
Hi Kellie, it is smaller portions for this recipe. But, it’s filling, too. We make this around here a lot. 🙂
My family loves recipes like this with simple ingredients!
The only change I made to the recipe was using mini tater tots instead of the cubed potatoes, but it was delicious and we all loved it!
I can only find frozen hash brown pieces to use for the potatoes. Do you think that’ll be okay??
Hi Kelsie! I add mine frozen, so that will work perfectly.
We will really enjoy your ground beef casserole, looks delicious comfort! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday,501!
Miz Helen
Hi! I live in the UK and we can’t get Cream of Cheddar soup here. Do you recommend an alternative? Thankyou!
Hi Heidi!
Do you have cream of chicken soup there? That’s a great alternative. It should still taste cheesy and delish.
@Julie Pollitt,
I would just make my own cream of cheddar soup/sauce by using shredded mild/medium/sharp cheddar cheese and heavy whipping cream… cook on low heat to avoid scorching… it’s absolutely delicious… were there’s a will there’s definitely a way😏😁🤪🤤🤤🤤
Hope this helps you…
That’s right and it sounds delish! Thank you for sharing!
Could you substitute mushrooms for the potatoes for low carb diet?
Or cauliflower florets?
Hi Annemarie,
I never made it with mushrooms or cauliflower, but it’s worth a try. I would think cauliflower would work better. Let me know how it works if you decide to make it. Enjoy!
Thanks so much for the quick reply. I will be making tomorrow. Will let you know how it goes!
You’re welcome!
I used cream of chicken instead of the mushroom and cheeses pups . Added frozen mixed veggies to it also. Yummy!
That sounds wonderful!
Do you think you could do this in the crockpot too?
Hi Rosie,
I think you could do this in the Crock Pot. I would still cook the ground beef in the skillet and then add it to the Crock Pot along with all of the other ingredients. I would check it after a couple of hours. I am not quite sure how long it would take to cook. If you try this, let us know!
I tried to sign up for your newsletter but couldn’t get the box to work
Hi Connie,
Maybe try again today. I just went in and did a test run and it seems to be working, but you know technology can have bad hair days!
I do appreciate you letting me know.
Can you use can diced potatoes?
Hi Beverly,
Yes, you can use diced potatoes. The cook time might be a little longer, though. Enjoy!
Do you have a recipe for hamburger chow mein using mostly meat and celery and served with crispy chow mein noodles and rice?
Hi Ginger, I don’t have a recipe with chow mein. Cook It Real Good has a recipe for that: https://www.cookitrealgood.com/beef-chow-mein/
Hope that helps!
.y son doesn’t like cream of mushroom you think I could use cream of celery
Yes, you can use cream of celery. Enjoy!
I decided to make this for dinner tonight. It is in the oven now. I browned the hamburger with onion and garlic powder, Also added some frozen broccoli, and doubled the cheese soup because of the added ingredients. I It smells real good. I will let you know how it turned out.
Can’t wait to hear! Sounds great.
Well, I made it and as I said I doubled the cheese soup because I added broccoli and more potatoes. My husband I added too much chopped onion and that it distracted from the flavor. Otherwise it was a big hit. Maybe a little salt would have been good but we are not big salt eaters.
Hi Wendy!
That’s great to hear! Thanks so much for coming back and letting us know. I will have to try it with the double cheese soup. Yum!
I was wondering we can potatoes how long would you suggest cooking this recipe for with canned potatoes?
Hi Kaitlyn,
I would try checking after 30 minutes. If it needs a little more you can keep it going a little longer. Enjoy!
This recipe is good. I used raw potatoes. So I wouldn’t have to boil them first, I diced them small and cooked it covered for an hour and uncovered for another 15 minutes. The potatoes were perfect. I also topped the casserole with crumbled bacon. I think this is a good recipe for lots of different add-ins, green beans, onions, mushrooms, etc. I will definitely make this again.
Oooh…that sounds delicious! I will have to try this next time. Thanks for sharing!
This is soooo good!! Thanks for the recipe. I did have to change one thing. I didn’t have any cheese soup so I added a cream of mushroom & cream of chicken and added some velveeta. Everything else I followed to the letter. Best casserole in a long time. You can also use breakfast sausage instead of hamburger and make it a breakfast casserole. We did that for Christmas morning. Everyone loved it.
So glad to hear you loved it. Thanks for sharing what you did so we can try, too!
Can I make the casserole the day before and then bake it the next day?
Yes. I will actually split the casserole in half and freeze the other half. But, you can refrigerate it and bake it the next day.
@Julie Pollitt, When you split the casserole do you put it in 2 8×8 dishes?
Yes, I use two 8×8 dishes.
@Julie Pollitt,
Do you still cook for an hour if your potatoes have thawed in the fridge?
Thanks!
You probably can cook it for about 30-40 minutes if the potatoes have thawed out.
@Julie Pollitt, how do you cook it once it’s frozen? Defrost? Cook from frozen?
Hi Jessica,
I let it defrost for a few hours on the counter before cooking. Or you can put it in the refrigerator the night before and let it defrost that way, as well.
This sounds delish. Was gonna make this tonight but realized I’m out of shredded cheddar cheese. Think shredded mozzarella would work?
Sorry I didn’t see this last night. You can use mozzarella. Did you try that? Hope you loved it!
I would like to receive your new letter
Hi Patty, To sign up for the newsletter you’ll have to go to my site and then a pop-up will appear if you’re on mobile. You will fill out your information. If you’re on a desktop, the sign up will be on the right side. Hope that helps!
What can I use in replace of the mushroom soup. My family and I don’t like mushrooms. Perhaps cream of celery?
Hi Stacey, you can use cream of celery or cream of chicken. Both will taste good. Hope you love it!
@Julie Pollitt, you could also try cream of onion. I’m doing this for the Superbowl on Sunday. Thanks for the recipe.
Definitely! I hope you all love it!
Can I substitute for two cans of cream of chicken?
Yes, you can do that.
Hi! I’m planning on making this tonight! Store did not have any frozen potatoes so I bought 2 bags of Simply Fresh cubed potatoes. How do you think that would affect baking time?
Hi Lisa, if those are only refrigerated, I would cook for probably 30 minutes. But, I would check them to see if everything is hot. If not, then you can put them back in the oven for a few more minutes. Hope you love it!
If I want to cook one & freeze one, do I cook first or freeze uncooked?
Hi Denise,
I would cook the meat and put everything together, then freeze it. So everything will still be raw, except the meat, when you go to freeze it. Hope that helps!
What’s a good side or sides for this!?
Hi Kadi,
You can serve salad, green beans, broccoli, corn, dinner rolls, or cooked corn. Hope you enjoy it!
Can you use the frozen southern style potatoes?
Yes you can!
@Julie Pollitt, I made this last night and it was delicious! Thanks for the recipe😀
So great to hear!
What about an instapot?
You should be able to make this in the Instant Pot. I haven’t done it, so I am not sure on the time or temp.
Love this dish it is so hearty we have this at least 2 times a month its something you can add veggies to it we have it with corn in it gives it great flavor or green beans we give it 2 thumbs up
Hi Katrina,
That’s great to hear! So glad you love it. It is a great dish to add the veggies. And, my kids don’t even realize it half the time!
This is just up my alley .. budget-friendly & easy to put together!
I made this for supper tonight and after an hour it came out looking like a pool of grease floating on top. I used raw potatoes and didn’t cook them first. That’s the only difference I did.
Hi Becky! Sorry that happened. Did you drain the grease after you cooked the meat? That might have been what caused it. If I have meat that is super greasy, after I cook it, I will put it in a strainer and run it under hot water and then let the water drain out, too. Sometimes that helps.
Trying this for supper tonight. I’ll let you know how it turns out. Sounds really yummy!
I hope you love it!
If I’m only using one pound of beef, will I just need one can of a condensed soup? And would the cooking time be the same?
Hi Sarah, you could use one can of the condensed soup. I think the cooking time will be the same if you have frozen potatoes. If not, you could check it about halfway through to see how it’s doing. Hope you love it!
5-Ingredient Ground Beef Casserole – This looked really good, however I do not like the cheese soup. Can you add more cream of mushroom soup and shredded cheddar cheese?
Thanks
Yes you can!
When you split the casserole and freeze one half do you still cook it for 30 mins with foil and 30 mins without since you are cooking half the casserole.
Hi Mary, I would cook it for the 30 minutes with foil, and then at least 15 minutes without to melt the cheese on top. We like our cheese cooked really well, so we go the entire 30 minutes.
If you don’t cook it the entire 30 minutes without the tinfoil, you can test it with a fork to see if the food it hot.
We made your recipe and it was delicious. Comfort food at it’s finest. I used Cavendish Frozen Chopped Potatoes with Garlic and Oregano. Thank you for sharing an easy and delicious recipe that is a keeper!
Hi Kelly,
That’s great to hear! Thanks for sharing. I haven’t tried the Cavendish potatoes, but I will try them next go around.
Could u possibly cook this in an instant pot? If so, what would be the cooking time?
Hi Angela,
I think you could cook this in an instant pot. You will have to check your booklet that came with the instant pot. I don’t use mine very often, so I am not sure. I do know it will be a lot less time though, so that’s good!
looks delicious. gotta make this for the family.
Hope you love it!
Should I cover the casserole if I use refrigerated diced potatoes in the casserole instead of frozen ones?
Hi Mary,
I would still cover the casserole, but you might not have to bake it quite as long. Hope you enjoy it!
I make this 5 ingredient ground beef casserole about once every 2 weeks. My family lives it and it is so inexpensive and delicious.
Hi Juanita! That’s so great to hear! We love easy and inexpensive around here. I froze some the last time I made it and I took it out earlier today to thaw. It’s sitting there thawing as we speak. 🙂
I made this last night and it was quite good. For some reason my picky eater scooped it up and ate it on pieces of bread. I sent a plate to my neighbor and after finishing it he went outdoors for a smoke and his kitty jumped up and licked the plate clean – so another vote for the recipe. I followed the basic recipe with a few alterations. I used golden mushroom soup since it has a beef base. I used 2 cans of diced potatoes. I saw several comments suggesting a longer cook time for canned potatoes. But my thought was they were so soft that a shorter cook time was in order. I added some garlic powder and dried chopped onion. I also put in a bit of Maggi Amore (the formula made in Europe, not the one made in China and sold in the U.S.) I felt it would a nice touch of umami. I also used a blend of Mexican cheeses. I cooked it for 20 minutes covered and then 20 more minutes uncovered with convection. We had 3 servings and used half the pan. Thanks for an EZ and tasty recipe.
Wow! I love to hear this, Jimmy. It sounds like you added some fantastic additions. I will have to try them. I’ve never heard of Maggie Amore. What is that?
Thanks for sharing!
@Julie Pollitt, Hi Julie.
Thank you for such a pleasant and encouraging reply. Maggi sauce is a very interesting subject. When you have an hour or so to kill look up Maggi on Wikipedia. You will see a lot of background. After that, to learn a lot more about Maggi, go to Amazon and read the customer questions and replies. It is amazing how many iterations there are of a single sauce. In general the red cap products are from Europe and the yellow cap is made in China and sold in the States. I made a typo regarding what I used – it is Maggi Arome. It is the French version. Wurze is the German version. I will frequently use it in a recipe that calls for worcestershire sauce. Yes, it is a bit pricy but you really only need a few drops or you will over do it. Thank you for your great blog. Being from the south myself it is special to me.
Hi Jimmy,
I will have to check it out. I am intrigued and the fact that you only need a few drops makes me super interested! I bet it has tons of flavor. We love trying out new things here. Thanks and hope you have a good week. And, thank you for the kind words! 🙂
I made this for my lunch tomorrow. I tasted a sample after is cooled down. WOW! This is so tasty and simple to make. I did not do any altering to the recipe. Made it just as the recipe stated. this will become a regular in my house.
Hi Janet! That’s great to hear! Thanks for sharing. We eat it often here.
This is such an easy recipe and is so tasty.
If allergic to mushrooms, what other soup would you recommend?
Hi Rita, I have used cream of chicken quite a few times in that recipe. You can also use cream of cheese or celery soup if you like those.
Have you ever made it ahead of time ?
Hi Katrina,
I have made it ahead of time. I will sometimes make the entire recipe and split it into two smaller pans and freeze one of them and pull it out when I am ready to cook it. You can make it a day ahead, keep it in the refrigerator, and then bake it the next day.
this is a favorite casserole now , I always add green beans and onions. I microwave my potatoes and onions together and it is quick to do when I don’t have any frozen potatoes. My family thought it looked rather bland till they ate it. Like I said , it is now a favorite. I love all your recipes that I have tried. Please keep them coming.
That’s so great to hear! Thanks for the sweet words, Vickie!
Hi There
Is there a substitute for the potatoes? I would really like to make this however my husband and I are on keto. Maybe water chestnuts?
Hi Melissa, I haven’t tried the recipe without potatoes. So, I am not positive how the water chestnuts will work. You might also be able to try cauliflower. Let me know if you try one of those so we can try it, too!
So good and easy. Having for dinner tonight.
Hi Jill! I hope you loved it! We make it often here. 🙂
I do the same thing with two cans of diced Spam. A bit saltier, but also delicious.
Cooking on low 3 1/2 to 4 hours.
Great idea! Thanks for sharing. I’ll have to try that. Thanks!
I am making this tonight and all I have is hash browns with green pepper and onions. Do you think green peppers will taste ok in the recipe?
Green peppers should taste great in there! Hope you love the recipe.
I made this for dinner tonight. It was very tasty and filling. Great recipe.
Hi Sheila,
That’s great! I am so glad you liked it. Thanks for stopping by!
Has somebody commented here that they did make it because I’d like to see that?!
I had a pound of ground beef and a pound of sausage, so I combined them and I think that made it better. I also didn’t have the cheese soup so I used cheese wiz and a blend of 5 shredded cheeses. It wasn’t as lived as some of my hamburger helper creations but it was definitely a keeper.
Trying this out for the first time…using fresh, russet potatoes, and tons of cheese lol Looks good and I haven’t even popped it in the oven yet! Fingers crossed!
Yum! Sounds so good! Let me know how you like it.
What if you dont cook the hamburger first??
Hi Jessica,
I don’t think that would work, because by the time the meat cooked, the potatoes would end up being total mush. You’d also probably have quite a bit of grease in there, too. You can always cook the meat ahead of time and keep it in the refrigerator until you’re ready to add it to the casserole.
Can you substitute long grain rice for the potatoes just maybe add beef broth for the rice to absorb?
Hi Derek, I haven’t tried that, but it would probably work. Let me know if you try! It sounds good.
If you peel and cube potatoes to use with this recipe, instead of using frozen, add 100 minutes to the cook time. It’s a delicious recipe!
Hi Karen, thanks for sharing! Fresh potatoes are always delish!
Hi, do you recommend using tator tots?
Hi Jasmine, I haven’t tried tater tots with this recipe, but I think you could. Unless you put them on top, they wouldn’t come out crispy though.
Love this recipe! This was very tasty!
Quick and Easy Family Recipes
That’s great to hear! Thanks so much for sharing!
Made this today. Used the basic recipe but substituted with cream of mushroom with roated garlic, lots of onion along with onion soup mix, mrs. Dash everything but salt, and milk to sauce it out a bit. 1# of cheese in and on. Made an 8″ and a 9″ round…
Absolutely amazing!!!
Family loved it!
Hi Thad, that’s great to hear! I’ll have to try it this way. I don’t have any Mrs. Dash. I’ll have to get some. Yum!
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1
How would French Fried Onions work, added as a topping in the last 30 minutes of baking?
I think that would work great! What a wonderful idea. I think 20-30 minutes for the onions would be perfect.
Think it would turn out ok with tator Tots?
I think that would work fine! They won’t be as crunchy, but will still taste good.
Can you make this ahead of time before work and bake when I get home?
You can! You can make it and freeze it for a later time, or make it and put it in the refrigerator until you cook it that night or the next day. Enjoy!
Made 5 ing ground beef casserole only had no cheese soup replaced with riccota cheese & some milk. Also added smoked paprika, turned out great.
That sounds delicious! I’ll have to try that. Thanks for sharing!
What temperature do I bake it on?
Hi Amanda, you can bake this at 350-degrees for 30 minutes with foil and then another 30 minutes without the foil. Hope you enjoy it!
Where do I buy tin foil?
Hi, It’s just aluminum foil. My southern mom always called it tin foil. 😉 You should be able to buy it at any grocery store.
What kind of potatoes to use fresh in this recipe – cut up russetts or gold or other? Can’t find frozen anywhere at all.
Also, how to adjust the cooking if potatoes are raw/fresh?
Hi Cindy, I would use Russet potatoes for this recipe. Gold will taste just as good but tend to be a little softer. Hope you enjoy it!
Thank you Julie for the potato recommendation – but how long overall do I cook it now with fresh potatoes, and how long with and without foil?
I would do the same amount of time cooking with and without tinfoil. But, once you reach the 30 minutes and go to remove the tinfoil, check to see how soft the potatoes are. If they are getting pretty soft, you might not have to cook it as long without the tinfoil. If they are still super firm, keep the tinfoil on for another 15 minutes, check again, and remove the foil.
Sautéed some onion, red pepper, and jalapeño that I had frozen earlier. Then, added hamburger to mixture. Added lots of seasonings, onion powder, garlic powder minced garlic. Added frozen peas and carrots, and corn with the potatoes. Then followed recipe. Topped casserole with fried onions last 5 minutes of cook time. I described it to my husband as an inside/out tater tot casserole. He loved it!
Sounds wonderful. Thanks for sharing!!
This was yummy! I used fresh potatoes and cream of chicken/broccoli chedder soup!
That’s great to hear, Countrymomma! That sounds wonderful. I will have to try it that way!
This is one delicious meal. Easy to make. I put in one can of cream of celery soup plus cream of chicken . Great
Thanks so much for sharing! Great to hear. 🙂
Thanks for sharing the Ground Beef Casserole recipe. However, I have cooked this recipe with ghee instead of using cheese because I have casein intolerance. It is a baking recipe and the ghee clarified butter smoke point is higher than any other cooking oil, which is a sheer advantage.
Thanks for the info on ghee!
Can this recipe be made in advance and kept in refrigerator for cooking the next day? Thanks
Hi Melanie,
Yes, you can make it a day ahead and keep it in the refrigerator. I will actually keep a couple of them in the freezer for days when I don’t have a lot of time to prepare something.
Made this tonight-wish I had done more potatoes for my sake but diabetics in the house. Otherwise I just added onion and garlic! It’s good! Wayyyy better than Dolly Parton’s 5 layer casserole.
That’s great to hear! Thanks for sharing your additions!
What if u forget to boil your potatoes? Can u still cook them with the casserole or do I have to take them out 1 by 1 to boil them?😭
Hi Shan, sorry to just now be seeing this message. You could have cooked the potatoes. You would most likely have had to cook them longer in the oven. What did you end up doing?
I made this EXACTLY as written and it was great!! It’s one of those meals that just can’t be bad as it has beef, potatoes, and cheese. I loved how easy it was too. The frozen hash brown potatoes really make it extra simple. I will absolutely be making this again. Thanks for the fantastic recipe!
That’s awesome to hear! Thanks, Gabrielle!
All I can find is cheddar cheese condensed soup. Is this suitable for this hamburger recipe?
Or does it have to be cream of cheddar soup?
It’s condensed cream of cheddar cheese soup. I think the can says cheddar cheese, but the top might say condensed.
Easy to make and very delicious!
Great to hear! We make it often here. 🙂
I made the 5-ingredient ground beef casserole and I followed it to the T…except I only had just a little over 1# of burger. I did everything else as instructed, but it turned out kind of on the sloppy/soupy side. It tasted great, just had to use a slotted spoon to dish it out. What might I have done wrong or what could I do to make sure it doesn’t do it again?
I made the 5 ingredient hamburg casserole and didn’t have quite 1 1/2 pounds….but did you all the other ingredients as instructed. It ended up almost being sloppy/soupy when it was done baking. What might I have done wrong or how can I NOT do it when I make it again?
Hi Luann, did you use any low fat soups for the recipe? That might have something to do with it if so. You probably drained the grease after you cooked the ground beef, but if not, that might make it soupy. I’m not sure what else wouldn’t made it soupy. I hope that helps a little.
A Delicious Dinner Option
Had some potatoes I needed to use so I tried this recipe. Diced and left skin on and cooked a little while with a chopped onion. Threw in some green beans and corn to make it feel a bit healthier. Cracked some peppercorn as I love pepper. Not sure if anyone reading this know the experience of “this seems like it will be good” feeling as u slide it into the oven. But all senses point to “this will be good”… if not pretty great. Set timer for 45 minutes given the slightly rawer potatoes. Look forward to the results.
Ok.. gonna say this is very good. I have tasted each time I put back in the oven for another 15 min. Who knew tiny diced potatoes took this long to cook in a molten concoction of cheese and cream soups?. Hoping this final 15 will do the trick. Hour and a half total. But thumbs up otherwise.
Oh no! Sorry to hear it took so long. Did you use raw potatoes? If so, that would definitely take longer than frozen. Frozen potatoes are cooked and then frozen, so they will heat up and be soft much faster.
Hi! Have you ever froze leftovers? how did it turn out?
Hi Ann,
I haven’t frozen the meal as leftovers because I have two teenage boys here that like to eat. I have frozen it ahead of time and then thawed it out and cooked it. That tasted great.
I am making several (8 Trays) of these to freeze and bring to a shelter.
Should I cook it before I freez it or okay to assemble it all and then freeze for them to cook
Can I use hash brown cubed frozen potatoes and add carrots too? Thank you
How fun! I would cook the meat and assemble them and then freeze them. Then cook them when you are ready to serve them. Those are the kind of potatoes that I use, and you can add carrots. Enjoy!
Just got this in the oven. Added 2 packets of McCormick’s Cheesy taco and a bit of milk. Can’t wait to try it!
Yum! That sounds wonderful! Let me know how you like it with the taco mix.
This is the second time making this because my teenage loves it. I put a diced onion in with the beef while browning this time. I’m sure it will be great!
Thanks for sharing! I love to hear that you all love it!
Can you use ground turkey instead of ground beef
You can! Enjoy!
Can you do this in a crock pot
Hi Marlene,
I haven’t made it in the Crock Pot, but I think you could definitely do that. I would cook the meat first, drain the grease and add everything to the Crock Pot and cook on low for a couple of hours. You’ll have to watch it and see how it’s doing. Hope you love it!
Sounds great 👍🏻, but do I need to thaw and drain the potatoes first?
Hi Robyn,
You shouldn’t have to drain the potatoes. And, it’s fine to put them in frozen-that’s how I cook them. Enjoy!
5 ingredients should tell you right off its very bland
Can I add vegetables
Hi Irene, you can definitely add vegetables. I would probably get some frozen veggies and add them in before cooking. Enjoy!
This was good and will be making often.
Thanks! We love to make it here often, too. 🙂
Could I use an electric skillet to cook it?
I think that would work. I haven’t cooked the entire meal in an electric skillet, just the ground beef. But, I think it would work fine.
I was wondering if velveeta would work in place of the cheese soup
I am not sure. I haven’t used it in this recipe. It might work, but it’s thicker than the soup.
I’m going to make this, but I will probably use potatoes O’Brian for a little extra flavor!!!
Yum! That sounds delicious. Let me know how you like it!
I didn’t have any Cheddar Cheese soup, so melted Velveeta with some milk. I also added garlic and onion powder and some steak seasoning. Delicious!
Great to hear! I will have to try it that way. Thanks for sharing!
Do you freeze it before you cook it or after. Just put in airtight container ?
Hi Marcia,
I will cook the meat and then stir in the other ingredients and then freeze it in a freezer-safe airtight container. When I’m ready to eat it, I will cook it then.
Replace ground beef with Jimmy Dean sausage and cheddar soup with mushroom soup.
That sounds fantastic! I will try that. Thanks!
Made this added can of Rotel, can of corn drained
How’d you like it? That sounds like great additions.
I made this for dinner, and I added have a cup of peas, frozen and a half a cup of frozen corn! It came out absolutely delicious!
That’s so great to hear! Thanks for sharing.
Hi! This recipe looks yummy! In place of the cheddar cheese soup could I just use Velveeta or extra cheddar cheese that’s called for in the recipe? Thanks!
Hi Jennifer! I think you can do that. I haven’t done that before, but I think other readers have tried with Velveeta and it worked well.
I subbed mushroom for cream of chicken and followed the recipe.The flavours were awesome. The casserole was more like a soup though. I wasn’t expecting that! I changed dish to a soup bowl and voila! Added some fresh sour dough bread and we feasted. 2 yums up 👍🏻👍🏻
That’s great to hear! I am so glad you liked it!! I love the two “yums up!”
Excellent recipe, I am catering students today, I am so glad I found this! Thank you, Julie
Oh, great to hear! Enjoy your day!
Could I just use fresh potatoes that I e diced? Or would I need to boil them beforehand?
You can, but you might have to cook it a little longer. I would make sure the potatoes are diced small.
@Julie Pollitt, If using russet, just poke some holes (to avoid exploding), and pop them in the microwave for perhaps 3-4 minutes to partially bake. I do this in advance, let them cool, then refrigerate for a few hours or overnight. Makes them easy to peel and dice when cold and they finish cooking in the casserole. Requires some advance planning but you’ll end up with best tasting potatoes!
Can you freeze this recipe? If it says so, I’m sorry I missed it..
You can! I will prep it and freeze it before cooking it.
Would you recommend using pasta instead of potatoes?
I haven’t tried it with pasta, but you could give it a try.
Thanks for sharing your ground beef casserole. It was a hit with our fam. Something different from chicken & fish yaay! We don’t eat alot of beef, but saw this in my inbox and tried it! Numnum for your tumtum! Gonna browse for more recipes on your blog. Thanks again! Adios, glad
So glad to hear it!
I made this about a month ago,and my husband and I absolutely loved it! I couldn’t believe it when he went back for 3rds! haha making it again tonight and I can’t wait! So delicious! Thank you for this great recipe 😊
That’s awesome! Thanks for sharing!
Can I make this without cheddar cheese soup?
You can. You will need to replace it with another type of soup to keep it moist. I hope you love it!
I have made this dish for the last 40 years. We call it cheddarburger and it is DELICIOUS. Only I make mine on top of the stove all in one pan. No baking. Just fry up the hamburger, drain and add all the ingredients and let simmer as long as I can keep the kids and myself out of it. I serve with butter bread. Leftovers are delicious also, if you can get any leftovers!
That sounds great that way! I am going to try it that way next time. Thanks for sharing!
Has anyone actually tried the recipe? I scanned through 50 comments and they’re all questions or “gonna try soon.
@D, I made it tonight – I have very picky eaters in my house – if I could upload the picture I would – but I don’t care for mushrooms – so when something calls for cream of mushroom – I substitute cream of chicken – it’s VERY good – I seasoned the beef with onion powder, garlic powder, salt and pepper – next time I may add some cavenders just for some additional flavor – but I DEFINITELY recommend trying this!!
Love to hear this. Thanks so much, Shannon!
I changed a few things but it worked! I used frozen potatoes O’Brien, added frozen broccoli, used 2 1/2 cans gluten free cream of chicken, and used ground turkey. It’s delicious!!
I Substituted the Cream of Mushroom with Cream of Chicken – but this was a MAJOR hit with ALL of the picky eaters in my house!!
So great to hear!
I made but I used cream of chicken and herbs. I also cut up a small yellow onion and added to meat while cooking. Didn’t have can of cheese soup so I substituted with Velveeta cheese and melted it in with a little milk. Used frozen hash browns instead of cubes. Turned out awesome! Will definitely make it again.
Sounds fantastic! Thanks for sharing so we can all try it, too!
You can add some frozen corn, peas and carrots or other frozen vegetables to the mix:)
Definitely! Great additions. 🙂
Thanks for recipe! As always I tweeked it which is a habit of mine! Lol So cheddar soup wasn’t available at the store I was at so I used Velveeta melted into milk to make a cheesy liquid soup instead(used microwave for this). Before browning ground beef I sautéed finely chopped (frozen)bell peppers and onion mixture. I used cream of mushroom still but two cans. And i used shredded hashbrowns as suggested. Sprinkled in a little garlic powder to full mixture. Put in dish and topped we mexican blend cheese since I think it’s more mild. Chopped 5 pieces of bacon and cooked it crisp and topped after casserole was out of oven. Family loved it! My husband had thirds!!
I love the tweaks that you made! It all sounds wonderful and I am so glad you shared so we can try it, too!
I use queso cheese for a bit of zest, instead of the cheddar soup and added corn. My family loves it.
Oh yum, that sounds fantastic! Thanks for sharing!
Easy and quick to put together without spending a lot of money. My husband and daughter loved it and we even had leftovers.
Good casserole, however, next time will not add salt as the soups are very salty.
Yes, some of the soups can be salty. Glad you liked the casserole!
@Lisa: We have to watch our sodium intake because of my husband’s heart condition. Did you know that Campbell’s makes a low sodium version of the Cream of Mushroom? Exact same soup, just lower salt. I used it in this recipe and it turned out great.
I didn’t know that! Thanks for sharing. I know a lot of people would rather use a lower salt version.
I made the casserole tonight, so easy to put together. I did add onions to mine. Turned out great. We all enjoyed it. Will be making this again.
Hi Ann,
Great to hear! I am so glad you liked it. I love that it’s so easy. And onions is a great addition!
Added onions to beef!
My Family liked the 5 ingredient Ground Beef casserole for 1 pound beef with other ingredients except I did not have cheddar cheese to go with it. I found a can ” Fritos cheddar cheese dip” in refigrator. I thought to myself… it can work with this casserole. I used up the fritos cheddar chip dip. It was little more than a half of the can. It came out tasty and great! I added frozen green beans to the casserole and used up my leftover mozzerella for topping. It is definitely a cheap and tasty receipe!
What a great hack! Glad it worked. Sounds delish!
I have picky eaters at times but I made this 5 Ingredient Ground Beef Casserole tonight and it was a big hit, with everyone ! I didn’t have any hash browns so I used 2 cans of diced potatoes that I rinsed and drained well. It’s now in the recipe file. Sooooo good !
That’s awesome! So glad everyone loved it. I’ve always been a bit of a picky eater, so I love to see when picky eaters love things!
I make something very similar. I use 2lbs of ground beef
1 can of cream of mushroom soup
1/2 can of water
6-8 peeled and diced potatoes
A head of cabbage chopped
1 onion diced
1-2 cups shredded cheddar cheese
Salt and pepper to taste
Brown ground beef and diced onion. Drain any grease and place in a casserole dish. Mix the cream of mushroom soup and water with the ground beef. then spread evenly over the bottom of dish. Next place the diced potatoes on top of the beef mixture. Then place the chopped cabbage on top of the potatoes. cover and back for 1-1 1/2 hrs. When cabbage and potatoes are done pull from over remove cover and sprinkle cheese on top. Place back in oven till cheese is melted. It’s absolutely scrumptious!!!
Sounds fantastic! Thanks for sharing!
I make this often during the week but instead of cheese soup I use one cup of softened cream cheese and extra shredded cheddar cheese on top. I also add a can of french style green beans to the mix for flavor.
Sounds fantastic! I will have to try that. Thanks for the tips!
Could I sign up for your newsletter?
Hi Elizabeth,
You can! You will need to go to my homepage and scroll down. There will be a pop-up and you sign up for it there. So glad you’re joining the newsletter!
https://www.backtomysouthernroots.com/
Yum-o. My sick husband who eats so little he is malnourished liked it and had albeit small, seconds. I added some chopped onion and mushrooms because I had them in the fridge and needed to use them. And of course sprinkled some different seasonings around like we all do. A terrific base recipe. We loved it.
That’s great to hear! I am glad that you both loved it and sounds like those are great additions!
I made this last night and I definitely need to double it because everyone wanted seconds! Instead of cream of mushroom I added cream of celery (personal preference). I found the cheddar cheese soup and used that. I seasoned the ground beef with SPG (Salt, Pepper, Garlic blend from Sam’s Club), added in frozen chopped onions, and Worcestershire sauce. I mixed everything together, used a cheddar melt shredded cheese with cream cheese, (found some great frozen cubed potatoes at Hy Vee) and sprinkled salt and pepper on top. Next time I will add corn. Thank you for sharing, YUM!
Yum! Sounds fantastic! Thanks for sharing all of that so we can try it that way, too.
This isn’t a 5 ingredient dish…it’s 7.
Hi Megan,
Salt and pepper is really optional in this recipe, so that’s why it is a 5-ingredient dish.
Can I use french fries instead?
Hi Kat,
I haven’t tried that. But, it might work. I would cut them up, though. Let me know how it goes if you try it.
What I sub the canned stuff with? Like a homemade recipe of some sort. Thanks!
You can sub them with homemade versions. Here are a couple I found on the web. https://cafedelites.com/creamy-mushroom-soup/
https://4sonrus.com/homemade-condensed-cheddar-cheese-soup-recipe/
You can also use homemade cream of chicken soup in place of the mushroom, too. Here’s my recipe for that: https://www.backtomysouthernroots.com/homemade-condensed-cream-chicken-soup/
Hope that helps!
I made this for dinner tonight. I used about a pound and a half of beef. Sated & peppered it while I browned it, then added minced garlic & onions. Added the soups & potatoes straight to the pan rather than using another bowl. Only used about 2 cups of the frozen potatoes & added some basil to enhance the flavor. Was super yummy!!!! Didn’t take the whole hour to cook, I did about 50 minutes ( 30 covered & 20 uncovered) & the potatoes were nice & soft. Good base recipe but I suspect it might have been a bit bland if I hadn’t added some extra seasoning, garlic, onion & herbs.
Glad to hear it! Sounds like great additions.
I found this recipe
Thought it looked good
It’s in oven right now
Will make great work lunch
Can’t wait to try it
Hope you love it!
Wow…super simple and versatile 💝. Thank you for sharing
You’re welcome!
Made this tonight and it was delicious..I love that it was easy & quick to make..I did use cream of celery instead of cream of mushroom and I used Potatoes O’Brien,sooo good..thanks so much for this recipe.👍😃
Sounds like delicious additions!
Hi
Looks good. Can it be made in the crockpot? If so, how long would it take?
Hi Ann,
You can make this in the Crock Pot. I would cook the meat in a skillet and then add all the ingredients to the Crock Pot. I would cook it on low for about 4 hours and check the potatoes to make sure they are soft. Enjoy!
I browned the meat (1/2 ground beef and 1/2 ground turkey) with garlic salt and oregano. I used the frozen potatoes with the onions and peppers in it. I added a pinch of red pepper flakes to the mixture. It was great, cheap and easy.
That’s great to hear! Thanks for sharing!
This recipe sounds great but is hopelessly bland and salt and pepper won’t fix it. I even added some bacon to it, and topped it with crispy onions just to add some different texture. Won’t be making it again.
Also, there is no need to dirty 3 pans. This is a one pan meal so long as you use oven safe cookware. Lastly, there’s absolutely no need for it to cook for an hour, when it is basically cooked on the stove! I put it in the oven to melt and crisp the cheese. 25 uncovered minutes. – tops.
Thanks for your tips, Kate. You can always add some spices if it’s too bland.
We all gave this one a thumbs up and keeper label. I used frozen potatoes o’brien and the extra peppers gave it a festive look. I was out of vegetables to use, but I would definitely add them next time. I also fried the hamburger with diced onion. I didn’t add any seasonings, but we like things pretty plain. My son added his usual stomach burning hot sauce and he was happy.
Glad to hear you all liked it! What’s the stomach burning sauce? My son would probably love it too!
@Julie Pollitt, I am sorry it took me so long to get back to you! My son’s favorite is Mrs. Renfro’s Ghost Pepper Salsa. However, he makes a hobby of trying various hot sauces. lol
No worries! Thanks for sharing. I will have to get some for my son. He loves super hot things. That’s great your son tries new things. 🙂
My family loves it! We also either use potatoes with peppers and onions or I add frozen peppers and onions!
So glad to hear that!
This ground beef casserole is so simple to make and tastes great.
I am always looking for an easy ground beef recipe and this casserole was just perfect. Hearty, comforting and delicious. A nice bonus that I had everything to make it without a trip to the grocery store.
Thanks so much, Missy!
This ground beef casserole was so great during a snowy, cold weekend! We devoured it, I wish I had made two.
That’s great to hear! Stay warm!
This recipe never fails to please! It is a delicious recipe. Easy to feed a large family while being budget friendly. I have a big family with several picky eaters and this recipe is one that everyone devours every time I make it.
This was AMAZING! I used 1 lb 93% & 1 lb 85% meat, browned with a whole diced onion and 1 tbsp of garlic powder and s&p. I only had cream of chicken and cream of celery on hand so I used those and upped the cheese to 1.25 cups and made this 8 servings instead of 12 for a little heartier serving. My entire family of 6 LOVED this! Super easy, comforting weeknight meal! Will DEFINITELY make this again!
Such great substitutions! Anytime you can add more cheese it’s delicious! So glad you all loved it. 🙂
My husband isn’t a big casserole fan and was not going to try it. Once he put the fork in the bowl, he asked for more and finished off the dish. So easy and tasty. He said to add it to our favorites list.
Hi Rhonda,
I love that! You made my day. I am so glad that he liked it!
Can I use canned potatoes instead of frozen?
Hi Michaela,
I haven’t used canned in this recipe, but I bet it would work.
I made this recipe and it was delicious. Browned hamburger with a little onion, garlic and added the frozen hashbrowns at end of cooking. Mixed up the cream of mushroom and cheddar cheese soup and some frozen mixed vegetables i cooked for a few minutes. Baked as suggested with shredded cheese and fried onions on top. Put over mashed potatoes.
Sounds wonderful with the additional ingredients. Glad you liked it!
wow
Thank you so much for sharing this.
I substituted Cream of Onion for the Cream of Mushroom because, family but I think it worked just as well
We really enjoyed.
On my husband’s suggestion, we threw a handful of Fritos on top for a little crunch
Hi Pepita, I am so glad to hear you all liked it. I love those ideas to add some variety to the dish. I will have to try Fritos on top next time. Yum!
Excited to give this a try, used cubed southern style hashbrowns with onions and peppers already in them, instead of mixing in half cheese and topping with the rest I mixed all cheese in and gonna let it bake 50 min covered, then uncover and put French fried onions ontop and cook until crispy. Hopefully turns out delicious!
French fried onions are a great idea. Let me know how it turns out.
I’d love to make this but most of my house refuses to eat anything with mushrooms, any suggestions on a soup to replace cream of mushroom?
Hi Linda,
I am out of mushroom soup often, so I use cream of chicken soup all the time. You can also use cream of celery, but I personally like cream of chicken. Hope that helps!
Me and my husband loved this recipe. I’m actually making it again today.
Oh, that’s great to hear. I am so glad you both like it!
I liked it a lot. Wife said it needed onion. Might try adding the Ore-Ida Potatoes O’Brien next time.
So glad you both liked it. Potatoes O’Brien are delicious. That would be a really good addition to the casserole!
I looked for a recipe exactly like this all afternoon yesterday! I never found one that pleased me, so I changed my plans for dinner, and viola! Found your recipe this morning!
Definitely pinning to make very soon. Thanks so much!
Debbie from Texas
Yay! Hope you love it!
I don’t have any potatoes in the house, but I do have two boxes of stuffing mix, along with all of the other ingredients. I’m going to give it a shot! I will be adding onion to the mix as well.
Let me know how it turns out. Sounds good!
This recipe is amazing! I went out of town and made this for my farmer husband to eat on. Perfect meal for a hard working man. He loved it.
Hi Mandy! That’s great to hear. I am so glad he loved it!
I substituted hash briwns for the potatoes. For us it was too greasy. We did drain all the grease off the beef. Has anyone tried rice?
I can’t find tin foil anywhere.
Will it make a difference if I use aluminum foil instead? Got it all ready to go into the oven but none of my stores have the tin foil.
Totally fine! That’s my fault. I call it tin foil, but it’s really aluminum foil. So they are the same thing. I hope you loved it!
I can’t believe the stores were out. That happens here with stuff sometimes. Frustrating!
This sounds right down my alley. Love quick and easy. Thanks for sharing.
You’re welcome! I hope you love it.
This sounds delicious! Can I use canned potatoes ?
Hi Cynthia,
I haven’t used canned potatoes, but I am sure they would work fine. I hope you love it!
Made this again last night. It’s always a winner!
So glad you love it!
I made this casserole yesterday and it’s great. I made a couple additions tho – I wanted to spice it up with 1 teaspoon cayenne pepper and I had fresh corn cut off the cob I had roasted in a frying pan and I added 2 cups (equivalent to one can cream style corn). I also increased the amount of cheddar cheese.
I made this casserole yesterday and it’s great. I made a couple additions tho – I wanted to spice it up with 1 teaspoon cayenne pepper and I had fresh corn cut off the cob I had roasted in a frying pan and I added 2 cups (equivalent to one can cream style corn). I also increased the amount of cheddar cheese. I also substituted frozen hash brown potatoes with onions and peppers.
Hi David,
Those additions sound amazing. I love all those ideas and will have to try them. Thanks for sharing! And that fresh corn sounds so good!
Hi Julie,
I didn’t realize you lived in the path of hurricane Helena. My husband & I are so glad that you didn’t sustain any serious damage from that ferocious storm. I hope everyone can put their lives back together. We live in N.H. so we seldom encounter weather like that. We have to contend with snow, but we’re used to it.
Anyway, keep all those wonderful recipes coming & take care of yourself. Mary
Hi Mary,
Thank you! You are so sweet and kind. I was so thankful we didn’t have damage. I would love to have snow. I sure miss it from my days in Colorado, but I agree, being out on the roads and shoveling is not fun at all.
You take care, too!
so glad you and your family are save
Thank you so much, Elaine! I sure appreciate it.
Made this tonight! Only thing I did differently was season beef w onion powder, garlic powder. Salt and pepper and added a little chopped onion. I used frozen ore ida potatoes O’Brien. Entire 9×13 pan is gone! Great recipe! Will be making a lot!!
Hi Carrie,
Such great additions! Thanks for sharing – that way others can try, too. Glad you all liked it!
Love your recipes. Thank you for sharing
Hi Ella,
Thank you so much! That’s so sweet of you!
Could I use pasta instead of potatoes?
I haven’t tried it with pasta, but I am sure it would work. Let me know how it goes!
I tried this last night and it was so good.. It was very easy to make. I paired it with a side salad and garlic bread. My daughter loved it. I’m looking forward to trying more of your recipes.
That’s great to hear! Thanks so much and I hope you both love the other recipes, too!
It is really simple and easy to make. I would probably add some onion next time and it’s a little greasy. Great comfort food.
So glad you liked it!
Made this for dinner. I did use the low sodium soups, but I used the same two. I also used a bag of Potatoes O’Brien with onions and peppers for the frozen potatoes. I needed to put more spices in it, but that was my fault and didn’t prevent me from eating it!
Sounds like some fantastic substitutions! Thanks for sharing these so we can try them, too!
Is there a difference in temperature /cook time for the frozen casserole if you prep then freeze to cook later?
Hi Mary,
I usually take it out of the freezer the night before I cook it. But, if you cook it from frozen you will need to cook it longer. I would cook it for about 1-1/2 to 2 hours. I would check it at the 1-1/2 hour mark to see if it’s done. If not, let it go a little longer. You will keep it at the same temperature – 350 degrees.
This looks so good.
Thank you so much!
Thanks for a great recipe, made this the other night and YUM! I’m not a leftovers fan, but we’ve enjoyed this leftover!
Love to hear this!
This was really good. My kids all ate it without complaint. Definitely going to make again!
Great to hear!
Delish! We served this for Mother’s Day and it was a hit with everyone.
I am so glad you all liked it!
This one will always be a favorite!
Thanks so much, Laura!
I made this last night after I pinned it last week and it was delicious! Super easy, comfort food, budget friendly, and just enough leftovers for lunch today!
Thanks so much, Jenny! So glad you liked it!
it’s good but a little bland for my taste. I wish I had seen some of the suggestions like using queso cheese. Will try that next time.
Glad you liked it! Yes, it’s definitely a versatile recipe, so you can even add some Ro-Tel or anything like that.
Hi Julie I made this recipe twice the first time I made as written, the second time I used Prego cheddar cheese sauce and my husband loved it so much he ate until it was gone the he liked it but only ate one helping plus Prego cheddar cheese sauce doesn’t add any sugar to the recipe.
Oh wow! I love to hear this. I will have to try it with Prego. That sounds so good!
I am a horrible cook so I thought “what can go wrong with this easy recipe?” omg it was absolutely fabulous! I couldn’t find the cheese soup so as others suggested, I used nacho cheese and added a can of cream of chicken. The only things I did wrong was not season it enough but I seasoned the heck out of it when it came out of the oven..! and I forgot to add mushrooms. Lessons learned for next time! There was so much leftover but I sure did bring it to work for lunch, had it again for dinner, late night “snack” haha…it did not go to waste. Wonderful, easy recipe especially for those like myself who need simple instructions. 🙂
Hi Dina,
Fantastic! I absolutely love to hear this and I am so glad that you love it! It sounds like you did an amazing job and are not a horrible cook. Great job!
very good love your recipes. please keep them coming.
Thanks Peggy
Thank you so much, Peggy!
So tasty!! I added diced onions and garlic to the meat and cooked this in my instant pot. It turned out great!! 👍
That’s great to hear! How long did you have to cook it in your Instant Pot? Thanks for sharing!
If you use hash browns, do you also use 3 cups of frozen hashbrowns like cubed potatoes.
Hi Sharon, I would use about the same amount. I hope you love it!
It would still be three cups if you used hash browns. Let me know how you like it!
how many cups of hash browns are the same as 3 cups of cubed potatoes. Is it still 3 cups for hash browns?
I made it tonight, for the 2nd time. This time, I added a cup of sour cream and a cup of ricotta cheese into the mix. I left out the cheddar in the mix, but did put it on top. I also added about 3 cloves of garlic and some red pepper flakes. It was really good the 1st time, but this time……WHOA!!
Wow! That sounds amazing! I love the idea of the ricotta!! Sharing this on social! Thank you so much!!
This reminds me of my mom’s potato casserole. Don’t remember what she called it, but it was always good.
I am so glad it brought back that memory!
i love all your recipes and i really appreciate the simplicity of them. i live alone so i dont need big, exvagant meals and your recipes also fit my budget. thank you for your thoughtfulness
Thank you so much, Kim! I love to hear that!
This looks like a great comfort meal, and I’m digging all of the substitute suggestions for the cheddar cheese soup because I don’t like it. I am going to make this soon, and then I will make it another time with pasta instead of potatoes for our child who doesn’t like potatoes (WHAT?!).
Let me know how it goes! That’s what great about this recipe – it’s versatile! You can sub with another type of condensed soup if you’d like.
Will this feed 6 adults and 3 children if I use 2 pounds of ground beef?
I would double the recipe for that many people. We have four adults here and we eat most of ours!
considering making this tonight, & just a curiosity question. wondering why the hour in the oven given the ground beef’s already cooked. (is that how long it will take for the frozen potatoes to go from frozen to soft & warm? . . .) interested in shortening the cook time somehow, if possible.
thanks for the great recipe! sounds delicious & love how EASY it looks!
Hi Tanya,
Yes, that is to cook the potatoes. You can always thaw the potatoes out a little while before adding them to the dish. Hope you love it!
😋😀😀😀😃😃😃
very good. Will definitely make again. I added rotel and garlic salt. I put rotel in almost everything.
Thanks, Tanya! Rotel is such a great addition! Thanks for the tip. 🙂