5 Ingredient Ground Beef Casserole With Potatoes Recipe

There’s something about the smell of beef browning in a skillet that takes you right back to Tuesday nights at your mom’s kitchen table. That cozy, no-fuss vibe is exactly what you get with this 5 Ingredient Ground Beef Casserole With Potatoes. It’s been blowing up on Pinterest and TikTok lately because it’s the kind of dinner that feels like a hug but takes almost no effort to pull together.

This casserole is all about sliced potatoes, seasoned ground beef, gooey cheese, and a creamy base that ties it all together. It’s like a quicker version of shepherd’s pie or a hamburger potato casserole your grandma used to make, except you don’t need a culinary degree or a fancy pantry to nail it. Just layer, bake, and let the oven do the heavy lifting. Full details in the blog!

I’ve been making versions of this meal since my daughter was little and refused anything that wasn’t “beige and cheesy.” We tested this one about five times to get the potato-to-beef ratio just right, and honestly? It’s become our go-to when I need dinner to feel homemade but don’t have the energy for complicated. I even added a little trick with the cheese layer that makes it extra melty. You’ll love it.

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Why You’ll Love This 5 Ingredient Ground Beef Casserole With Potatoes

This is the kind of dinner that practically makes itself. You brown some beef, dump everything into a bowl, pour it into a dish, and walk away while the oven does the rest. No layering drama, no weird steps, no babysitting required.

It’s also ridiculously flexible. Out of frozen potatoes? Use tater tots. Want it creamier? Add a splash of milk. Forgot the mushroom soup? Double up on the cheddar cheese soup instead. This recipe doesn’t judge, and it still tastes like comfort food no matter what little tweaks you make.

Plus, it’s a total crowd-pleaser. My daughter used to wrinkle her nose at anything green, but she’d happily eat two servings of this. It’s cheesy, hearty, and has that nostalgic casserole vibe without needing a culinary degree to pull off.

Key Ingredients You’ll Need

Let’s talk about what’s actually going into this dish, because simplicity is the whole point here. You’re working with just five ingredients, and most of them are probably already sitting in your pantry or freezer right now.

• Ground beef: The hearty base. I usually go with 1.5 to 2 pounds depending on how beefy I want it. Drain it well so your casserole doesn’t get greasy.
• Cream of mushroom soup: Adds that creamy, savory flavor. If you’re not a mushroom fan, swap it for cream of chicken or another can of cheddar cheese soup.
• Cream of cheddar cheese soup: This is what makes everything gooey and delicious. It’s like the glue that holds the whole thing together.
• Frozen cubed potatoes: No peeling, no chopping. Just open the bag and pour. You could also use tater tots if that’s what you have on hand.
• Shredded cheddar cheese: Half goes into the mixture, half gets sprinkled on top for that golden, bubbly finish we all live for.

Pro Tip: Season with a good pinch of salt and pepper. The soups have some sodium, but a little extra seasoning really makes the flavors pop.

Ingredient	Best Swap
Ground beef	Ground turkey or sausage
Cream of mushroom soup	Cream of chicken or celery soup
Frozen cubed potatoes	Tater tots or diced fresh potatoes
Shredded cheddar cheese	Monterey Jack or mozzarella

How to Make It Step-by-Step

This is where the magic happens, and honestly, it’s almost too easy. Preheat your oven to 350 degrees while you get everything ready. Brown your ground beef in a skillet over medium heat, breaking it up as it cooks. Once it’s no longer pink, drain off the grease and toss it into a large mixing bowl.

Now dump in both cans of soup, the frozen potatoes, half the shredded cheddar cheese, and a good pinch of salt and pepper. Stir everything together until it’s all coated and mixed. It’ll look a little messy, and that’s totally fine.

Pour the whole mixture into a greased 9×13-inch casserole dish. Sprinkle the rest of the cheese on top, then cover the dish tightly with tin foil. Bake for 30 minutes covered, then carefully pull off the foil and bake for another 30 minutes uncovered. The top should be golden and bubbly, and your kitchen will smell incredible.

Note: If you’re using fresh potatoes instead of frozen, add about 10 to 15 minutes to the covered baking time so they cook through.

Tips, Tweaks, and Troubleshooting

If your casserole looks a little dry when you pull it out, don’t panic. Sometimes the soup brands vary in thickness, or the potatoes soak up more liquid than expected. Just drizzle a little milk over the top before serving and give it a quick stir. Problem solved.

Want to sneak in some veggies? Toss in a cup of frozen peas, corn, or diced bell peppers with the beef mixture. My daughter didn’t even notice when I added peas once, which felt like a parenting win.

You can also swap the ground beef for ground turkey or sausage if you want a different flavor. And if you’re a garlic lover, add a teaspoon of garlic powder to the beef while it’s browning. It’s not in the original recipe, but it’s a delicious little upgrade.

Shortcut: Use pre-cooked crumbled beef from the freezer section. Just thaw, mix, and bake. Dinner in under an hour with almost zero effort.

Serving and Storage Tips

This casserole is perfect straight out of the oven with a simple side salad or some buttered rolls. It’s filling enough to stand on its own, but if you want to stretch it for a bigger crowd, add a veggie side or garlic bread.

Leftovers are fantastic. Store them in an airtight container or cover the dish with plastic wrap and pop it in the fridge. It’ll keep for about three to four days, and honestly, some people think it tastes even better the next day once the flavors have had time to hang out together.

To reheat, just microwave individual portions for about two minutes, or warm the whole dish in the oven at 350 degrees for 15 to 20 minutes. Add a sprinkle of cheese on top if you’re feeling fancy.

Storage Method	How Long It Lasts
Refrigerator (covered)	3–4 days
Freezer (airtight container)	Up to 3 months
Reheating (oven)	350°F for 15–20 minutes
Reheating (microwave)	2 minutes per serving

Expert Says

A 5 ingredient ground beef casserole with potatoes relies on the Maillard reaction between the beef’s proteins and natural sugars to develop deep, savory flavors. Layering thinly sliced potatoes ensures even cooking and allows them to absorb the meat’s richness, while their starch naturally thickens the dish as it bakes, creating a satisfying, cohesive texture without added binders.

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How I Finally Nailed This 5-Ingredient Ground Beef Casserole With Potatoes

I burned the potatoes twice and overcooked the beef once before getting this 5-Ingredient Ground Beef Casserole With Potatoes just right. The trick I finally learned? Layer everything properly and don’t peek too early. Now it comes out perfectly golden every single time, and my family asks for it weekly.

FAQs (5-Ingredient Ground Beef Casserole With Potatoes)

Conclusion

You’ll love how this 5 Ingredient Ground Beef Casserole With Potatoes turns out. It takes about an hour from start to finish, but most of that is just oven time while you catch up on laundry or scroll through your phone guilt-free. The potatoes get tender, the cheese gets all melty and golden, and your kitchen smells like the coziest Tuesday night you can imagine. It’s comfort in a casserole dish, plain and simple.

Want to switch things up? Try tossing in some frozen peas or corn before baking, or swap the cheddar for pepper jack if your family likes a little kick. Leftovers reheat beautifully in the microwave or oven. My aunt used to make something similar with leftover mashed potatoes on top, and honestly? That’s a genius move if you’ve got extras hanging around.

I’d love to know how yours turns out! Did you use tater tots instead of cubed potatoes? Did your kids actually eat it without complaining? Drop a comment or tag me with a photoI’m always curious to see how you make this recipe your own. And if you loved it, save it or share it with a friend who needs an easy win at dinner tonight. Happy cooking!