Made dinner together tonight, and we both couldn’t stop eating it! My hubby took more than half of it. Full recipe

 

Grandma’s Hearty Ground Beef & Potato Casserole

There are dishes that fill the belly, and then there are dishes that fill the soul. This is both. Passed down from my great-grandmother’s kitchen, this casserole has graced our family table for generations—through busy weeknights, holiday potlucks, and those evenings when only a warm, familiar meal would do. Tender seasoned ground beef, golden potato cubes, and a velvety two-soup sauce come together beneath a blanket of melted cheddar, creating a one-dish wonder that tastes like coming home.

Yields: 6–8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

• 1 to 1½ lbs ground beef (80/20 blend recommended for flavor)

• 1 (10.5 oz) can condensed cream of mushroom soup

• 1 (10.5 oz) can condensed cheddar cheese soup

• 3 cups frozen potato cubes (such as diced hash brown style)

• 1 cup shredded sharp cheddar cheese, divided

• ½ teaspoon kosher salt, plus more to taste

• ½ teaspoon freshly ground black pepper, plus more to taste

• 1 tablespoon olive oil or butter (for greasing dish)

• Optional garnish: freshly chopped parsley or chives

Instructions

1. Prepare Oven & Dish
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with olive oil or butter.

2. Brown the Beef
In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until fully browned and no pink remains. Drain any excess fat. Transfer the cooked beef to a large mixing bowl.

3. Combine the Base
To the bowl with the beef, add both the cream of mushroom and cheddar cheese soups. Stir until evenly combined. Gently fold in the frozen potato cubes and ½ cup of the shredded cheddar cheese. Season with salt and pepper. Taste the mixture (it’s safe to taste as the beef is cooked) and adjust seasoning if needed.

4. Assemble & Bake
Transfer the mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top. Cover the dish tightly with aluminum foil.

Bake, covered, for 30 minutes. This allows the potatoes to thaw and cook through in the creamy sauce.

5. Brown & Bubble
After 30 minutes, carefully remove the foil. Return the dish to the oven, uncovered, and bake for an additional 25–30 minutes, or until the cheese is fully melted and golden in spots, the sauce is bubbling around the edges, and the potatoes are tender.

6. Rest & Serve
Remove the casserole from the oven and let it rest for 5–10 minutes before serving. This allows the sauce to thicken slightly for perfect scooping. Garnish with fresh herbs, if desired.

Serving Suggestions & Pairings

This casserole is a complete meal in itself, but a few simple sides can turn it into a feast:

• For Freshness: A simple green salad with a bright lemon vinaigrette cuts through the richness beautifully.

• For Color: Steamed green beans, roasted broccoli, or glazed carrots add a vibrant, healthy touch.

• For Soaking Up Sauce: Warm, crusty bread, flaky buttermilk biscuits, or soft dinner rolls are perfect companions.

• For a Crowd: Double the recipe in a larger roasting pan for potlucks and family reunions.

Tips & Variations

• Make Ahead: Assemble the casserole (through step 4) up to a day in advance. Cover and refrigerate. Add 5–10 minutes to the baking time if starting from cold.

• Vegetable Boost: Stir in a cup of frozen mixed vegetables (peas, carrots, corn) with the potatoes.

• Flavor Enhancements: Add ½ a diced onion and 2 minced garlic cloves to the beef while browning. A dash of Worcestershire sauce or smoked paprika also adds wonderful depth.

• Cheese Options: Substitute the cheddar with Colby Jack, Monterey Jack, or a Mexican cheese blend.

• Leftovers: Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the entire dish, covered, in a 300°F oven until warmed through.