Easy Cheesy Beef and Potato Casserole Recipe
This Cheesy Beef and Potato Casserole is a hearty, family-friendly dinner made with ground beef, creamy mushroom and cheddar soups, frozen hash browns, and melty cheddar cheese. It’s a no-fuss comfort food classic that’s easy to make, freezer-friendly, and perfect for busy weeknights.
Ingredients
- 1½ to 2 pounds ground beef
- 1 10.5 oz can condensed cream of mushroom soup
- 1 10.5 oz can condensed cream of cheddar cheese soup
- 3 cups frozen cubed potatoes Southern-style hash browns, unthawed
- 1 cup shredded cheddar cheese divided (½ cup mixed in, ½ cup for topping)
- Salt and pepper to taste
- Optional add-ins: garlic powder diced onions, frozen peas, chopped bell peppers, paprika
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef, breaking it apart as it cooks. Drain excess grease.
- In a large bowl, mix the cooked beef, both soups, frozen hash browns, ½ cup of cheddar cheese, and season with salt and pepper. Add optional spices or vegetables if using.
- Grease a 9×13-inch baking dish and spread the mixture evenly into the pan.
- Top with remaining ½ cup of cheddar cheese.
- Cover with foil and bake for 30 minutes.
- Uncover and bake for an additional 30 minutes until the top is golden and bubbly.
- Let rest for 10 minutes before serving.
Notes
- Cheese Swaps: Use mozzarella, sharp cheddar, or pepper jack for flavor variations.
- Make Ahead: Assemble the casserole up to a day in advance and refrigerate.
- Additions: Corn, peas, or sautéed vegetables can be added for extra flavor.
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 2 months.
- Reheat: Microwave individual portions or reheat in the oven at 350°F until hot.