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5-Ingredient Ground Beef Casserole

Picture of ground beef casserole in a bowl.

5-Ingredient Ground Beef Casserole is a budget-friendly and easy dinner recipe for the entire family. With five ingredients, your dinner will be ready in a little more than an hour. Plus, this feeds our family of four and we still have leftovers.

The Best Ground Beef Casserole

I love easy casserole recipes and they seem to make life a little less stressful and of course, always taste delicious.

This main dish ground beef casserole only calls for five simple and inexpensive ingredients. I love budget-friendly, and I love simple.

5-ingredient ground beef casserole cooked and on a light blue plate.

Ground beef casserole with potatoes is one of those meals that is comforting, easy to make, filling, and full of ingredients that everyone loves. With ground beef, potatoes, cheese, and soups, you can’t go wrong with this meal.

The kids are at two different schools on two different sides of town, so I spend a lot of time driving to car circles, sitting in car circles, and then driving to after school activities, which doesn’t leave a lot of time for cooking meals.

So, anytime I can get a casserole going, it allows me to relax a little at the end of the busy day and dinner becomes an easy task.

Other casserole ideas: 

Full printable recipe with ingredients, measurements, and instructions listed at the bottom of the post on the recipe card.

What Do I Need to Make the Best Ground Beef Casserole?

  • Oven
  • Stovetop
  • Spatula
  • Skillet
  • 13″ x 9″ casserole dish
  • Non-stick spray
  • Large mixing bowl
  • Ground beef
  • Cream of mushroom soup
  • Cream of cheddar cheese soup
  • Cubed potatoes (I used frozen)
  • Shredded cheddar cheese
  • Salt and pepper
  • Tinfoil

How To Make Ground Beef Casserole

Picture of cooked ground beef in a glass bowl

Start by cooking the ground beef. Drain the grease and add it to a large bowl.

You’re going to need a large bowl to mix up this meal. It’s a lot and it will feed a lot of people, in fact, I have two teenage boys that eat quite a bit, and we had leftovers. I think we all had a couple of servings, too.

You can cook the meat ahead of time and store it in the fridge for a couple of days, or stick it in the freezer until you’re ready for it.

It’s handy to have several bags of cooked meat to be able to pull out of the freezer, thaw it out, and have it 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 quite a bit of money over the course of a year and, I love their ground beef.

For this recipe, I used two pounds of ground beef. But, you can use less than that, as well.

Picture of ground beef and cream of mushroom soup.

Secondly, add the cream of mushroom soup to the bowl. 

Picture of cream of cheddar cheese and mushroom soup in a bowl with ground beef.

Thirdly, add the cream of cheddar cheese soup to a 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.

Picture of cubed potatoes.

Next, add the cubed potatoes to the bowl.

I used frozen cubed potatoes because it’s just so much easier than chopping up a bunch of potatoes. 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.

The frozen potatoes come out just as delicious. You can also use hash browned potatoes if you have a bag of those in your freezer.

Picture of shredded cheddar cheese on top of a bowl of potatoes.

Pile the shredded cheddar cheese right on top. Add a pinch of salt and pepper and give everything a good stir. 

Picture of ground beef casserole in a dish.

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.

Baked 5-Ingredient Ground Beef Casserole

Picture of ground beef casserole in a glass dish.

This is one of the best ground beef casserole recipes out there. It’s so simple to make and costs less than 10 dollars.

You can add diced onions or green peppers if you’d like, or even add different cream soups to the mix.

Picture of ground beef casserole in a bowl.

Share Your Comments and Pictures

Check out the 5-ingredient ground beef casserole recipe card below, grab those ingredients, and start cooking! I love ground beef casserole recipes and I think you’ll love this one, too.

Then, share your comments below and click here to share a picture of your dinner on the Pinterest Pin!  If you made any changes or added something different, be sure to share with us. 

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Yield: 12 servings

5-Ingredient Ground Beef Casserole

Picture of ground beef casserole in a bowl.

5-Ingredient Ground Beef Casserole is a budget-friendly and simple dinner for the entire family. With five ingredients, your dinner will be ready in a little more than an hour and you can get to more important things.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1-1/2 to 2 pounds ground beef
  • 1 - 10.5 oz. can cream of condensed mushroom soup
  • 1 - 10.5 oz. can cream of 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

  1. Cook the ground beef, drain the grease, and add to a large mixing bowl.
  2. Add the can of cream of mushroom and cream of cheddar cheese soup to the bowl.
  3. Add the frozen cubed potatoes to the bowl.
  4. Add 1/2 cup of the shredded cheddar cheese to the bowl.
  5. Add a pinch of salt and pepper and mix everything together.
  6. Pour into a greased 9" x 13" casserole dish and sprinkle the remainder of the shredded cheddar cheese on top. Cover with tin foil.
  7. Bake for 30 minutes and carefully remove tin foil. Bake for 30 more minutes.

Notes

Nutrition information based on 2 pounds of ground beef.

Nutrition Information:

Yield:

12

Serving Size:

1 serving

Amount Per Serving: Calories: 323Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 78mgSodium: 214mgCarbohydrates: 32.5gFiber: 4gSugar: 0gProtein: 27.4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Julia’s Simply Southern, South Your Mouth, and Miz Helen’s Country Cottage

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Pecan Pie Cobbler - Back To My Southern Roots

Wednesday 8th of July 2020

[…] crust being on all sides. I made this once and pressed the crust all the way up the sides of the casserole dish and it ended up getting a little burnt when I baked it in the oven the first time because it […]

Sky

Friday 26th of June 2020

How long would I boil the potatoes if I cut them myself?

Julie Pollitt

Monday 29th of June 2020

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.

Audrey

Wednesday 3rd of June 2020

Any substitution suggestions if I can’t find Cream of Chedder Cheese Soup?

Julie Pollitt

Wednesday 3rd of June 2020

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!

Shirley Palmieri

Saturday 23rd of May 2020

Can’t wait to try these recipes. Bringing back memories of my good old southern raisin’

Julie Pollitt

Monday 25th of May 2020

I love to hear this, Shirley!

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Monday 11th of May 2020

[…] by adding the ground beef to a skillet and cooking until brown. Drain the […]