I love this casserole for how straightforward and flexible it is. With just five main ingredients, I can throw everything together in minutes, pop it in the oven, and have a full, satisfying dinner with barely any cleanup. It’s budget-friendly, perfect for feeding the whole family, and ideal for meal prep or leftovers. The creamy mushroom sauce ties everything together, while the melted cheddar on top adds that irresistible finish. It’s comfort food, plain and simple.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef
4 medium potatoes, thinly sliced
2 bell peppers, chopped
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese
Directions
I preheat the oven to 375°F (190°C).
In a large skillet over medium heat, I cook the ground beef until it’s fully browned, then drain off any excess fat to keep the casserole from getting greasy.
I layer the thinly sliced potatoes evenly across the bottom of a 9×13-inch baking dish. They act as the starchy, comforting base of the casserole.
I spread the cooked ground beef over the potatoes, making sure it’s evenly distributed.
Next, I scatter the chopped bell peppers on top of the beef. They add color, sweetness, and a nice crunch.
In a small bowl, I stir together the cream of mushroom soup with 1/2 cup of water. I pour this mixture evenly over the layers in the baking dish.
I cover the dish with foil and bake it for 45 minutes, allowing the potatoes to soften and soak up the flavorful sauce.
After 45 minutes, I remove the foil, sprinkle the shredded cheddar cheese across the top, and return it to the oven for 15 more minutes. The cheese gets beautifully melted and bubbly.
I let the casserole cool for a few minutes before serving—it helps everything set up and makes it easier to slice.
Servings and timing
This recipe makes 4 hearty servings and takes about 1 hour and 15 minutes total—including 15 minutes of prep and 60 minutes of bake time. It’s a one-dish dinner that’s easy to pull off, even on a busy night.
Variations
I love experimenting with different flavors and textures in this casserole:
Spicy kick: I add a diced jalapeño or a teaspoon of chili powder to the ground beef while it cooks.
Different cheeses: I sometimes use Monterey Jack or mozzarella instead of cheddar, depending on what I have on hand.
Healthier twist: I use ground turkey instead of beef and swap in a low-fat or homemade cream of mushroom soup.
Extra veggies: I toss in sliced zucchini, mushrooms, or spinach to bulk up the nutrition without sacrificing flavor.
Crunchy topping: I sprinkle crushed crackers or breadcrumbs on top before baking for a bit of texture.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave individual portions for 1–2 minutes, or warm them in the oven at 350°F until heated through. If I’m meal prepping, I make the whole casserole ahead of time and refrigerate it—then I reheat the entire dish, covered with foil, when I’m ready to serve.
FAQs
Can I make this casserole ahead of time?
Yes, I often assemble the entire casserole earlier in the day, cover it, and keep it in the fridge until I’m ready to bake. I just add a few extra minutes to the bake time if it’s cold from the fridge.
What kind of potatoes work best?
I usually use Russet or Yukon Gold potatoes. They hold up well during baking and become perfectly tender without getting mushy.
Can I freeze this casserole?
Yes, I let it cool completely, then cover it tightly and freeze it for up to 2 months. When ready to eat, I thaw it overnight in the fridge and reheat in the oven until hot and bubbly.
Do I need to cook the potatoes beforehand?
No, as long as they’re sliced thinly, the potatoes will cook through during baking. I make sure to keep them in even, thin slices so they soften evenly.
Can I use a different type of soup?
Absolutely. Cream of chicken or cream of celery soup works just as well and gives a slightly different flavor. I just use what I have in my pantry.
Conclusion
This 5-Ingredient Ground Beef and Vegetable Casserole is the kind of easy, family-friendly meal I find myself making again and again. It’s rich, comforting, and loaded with flavor—all without a complicated ingredient list. Whether I’m feeding a hungry crew or prepping leftovers for the week, this casserole fits the bill every time. Simple ingredients, big flavor, and minimal effort—that’s my kind of dinner.
