Ground Beef Potato Casserole made with lean ground beef, diced potatoes, cream of mushroom soup and shredded Cheddar cheese baked in a creamy delicious casserole.
I've been so busy lately that getting dinner on the table has been a bit of a challenge. It goes it spurts doesn't it? One minute you have time to plan and think; the next you're wondering what the heck you're going to make to feed your family!
Well this Ground Beef Potato Casserole was delicious, quick and SUPER easy to make; a.k.a the perfect weeknight meal!
My recipes usually don't contain prepared foods like soups, frozen or prepackaged ingredients. However, even I need a break every now and then and will settle for easy and convenient over fresh when I'm short on time.
Frozen diced potatoes are one of those items I keep as a staple because you can add them to so many recipes. Some of our favorites are Portuguese Chorizo and Potatoes, Hashbrown Casserole {Cracker Barrel Copycat Recipe}, and Corned Beef Hash.
Because our girls like their food on the spicy side, they opted to add some hot sauce to give this dish a little more kick!
Suggested Equipment
Ingredients Needed
For this recipe you'll need the following ingredients:
- lean ground beef
- cream of mushroom soup
- frozen diced potatoes
- chopped scallions (or onions)
- shredded cheddar cheese
- garlic powder
- kosher salt
- black pepper
Substitutions
Not everyone may like ground beef and mushrooms, but that doesn't mean you can't make it your own! Here are a few substitutions you can make to the ingredients.
- Chicken, Turkey, Pork or Italian Sausage
- Cream of Chicken or Celery Soup
How do you make Ground Beef Potato Casserole?
Start by preheating the oven to 350 degrees F. Add the ground beef to a nonstick skillet and brown over medium high heat until no longer pink; approximately 4-5 minutes.
Drain any excess oil from the pan; then add to a mixing bowl. Next, add the scallions, soup, water, potatoes, half of the cheese, garlic powder, salt and pepper; then mix together.
Place the mixture in a 1-quart casserole dish; then top with remaining cheese. Bake for 15-20 minutes until the cheese is melted and the casserole is hot and bubbly.
Make Ahead Instructions
You can make this Ground Beef Potato Casserole ahead of time two ways:
- Prepare the casserole as described up until it's time to bake. Cover the dish and refrigerate overnight. When ready to cook; preheat the oven to 350 degrees F and bake 25-30 minutes until the casserole is hot and bubbly. This method may take a little longer to heat as the casserole will be cold from refrigeration.
- Prepare the casserole as instructed, allow to cool, cover and refrigerate. Reheat either in the oven until the casserole is hot and bubbly or place in the microwave for 3-5 minutes until heated through.
Storage
You can store this casserole in an airtight container the refrigerator for up to 3 days or in the freezer for up to 3 months.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES!
More Beef Casserole Recipes
- Beef Ricotta Casserole
- Crunchy Beef & Broccoli Casserole
- Bacon Cheeseburger Casserole
- Tater Tot Casserole
- Taco Baked Sweet Potato Casserole
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Ground Beef Potato Casserole
Ingredients
- 1 pound lean ground beef
- ¼ cup chopped scallions (or onions)
- 1- (10-ounce) can cream of mushroom soup
- 1- (10-ounce) can water
- 1 pound frozen diced potatoes
- 8 ounces shredded cheddar cheese (divided)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- (optional) tabasco sauce (to taste)
Instructions
- Preheat the oven to 350 degrees F.
- Add the ground beef to the skillet and brown over medium high heat until no longer pink; approximately 4-5 minutes. Drain any excess oil from the pan; then add the meat to a bowl.
- Next, add the scallions, soup, water, potatoes, half of the cheese, garlic powder, salt and pepper; then mix together. Place the mixture in the casserole dish; then top with remaining cheese.
- Bake for 15-20 minutes until the cheese is melted and the casserole is hot and bubbly.
Notes
- Prepare the casserole as described up until it's time to bake. Cover the dish and refrigerate overnight. When ready to cook; preheat the oven to 350 degrees F and bake 25-30 minutes until the casserole is hot and bubbly. (This method may take a little longer to heat as the casserole will be cold from refrigeration).
- Prepare the casserole as instructed, allow to cool, cover and refrigerate. Reheat either in the oven until the casserole is hot and bubbly or place in the microwave for 3-5 minutes until heated through.
Lisa says
I chose this over all other hamburger and potato casserole recipes on the Internet. It seems to be the most simple and I had all of the ingredients on hand. Can’t wait to try it tonight. Instructions don’t mention covering or uncovering as it bakes so I am going to try it uncovered. Thank you for sharing!
Carrie's Experimental Kitchen says
I hope you enjoyed the recipe!
Elizabeth Eaton says
Have my notes for future experimenting, which I know will work. My hubs tried it and said we can keep the recipe -- always our MO when I try something new. I assume for a double recipe, I need a 9x13" casserole. What about a triple? That info did not change accordingly.
Casey says
What adjustments would I take if using fresh russet potatoes?
Carrie's Experimental Kitchen says
This recipe only takes 30 minutes because the potatoes are already cooked. If using fresh potatoes, I would boil the potato whole with the skin on; then when fork tender remove from the water, peel and dice into small cubes before adding it to the recipe.
Teresa says
How many cups is one pound of the frozen potatoes?
Carrie's Experimental Kitchen says
Approx. 3-3 1/2 cups