5‑Ingredient Ground Beef and Vegetable Casserole

Why You’ll Love This Recipe

I love how few ingredients are needed—just five simple items, yet the end result is satisfying and homey. It’s perfect for busy weeknights when I want something hearty, flavorful, and hassle‑free. Plus, the combination of savory beef, tender veggies, and melty cheese is always a win.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 1 lb ground beef
• 1 lb mixed frozen vegetables (like peas, carrots, green beans)
• 1 can condensed cream of mushroom soup (10 ½ oz)
• 1 cup shredded cheddar cheese
• 1 pack refrigerated biscuit dough (or crescent roll dough)

directions

1. Preheat the oven to 375 °F (190 °C).

2. In a large skillet over medium heat, I cook the ground beef until browned, breaking it up as it cooks. I drain any excess fat.

3. I stir in the frozen vegetables and condensed soup, cooking until everything is warmed through and well combined.

4. I pour the beef mixture into a greased 9×13‑inch baking dish and sprinkle the cheddar evenly on top.

5. I arrange the biscuit dough pieces (or crescent dough) across the top, gently pressing them to seal.

6. I bake the casserole for 20–25 minutes, until the top is golden-brown and the cheese is bubbly.

7. I let it rest 5 minutes before cutting into squares and serving.

Servings and timing

I get 6–8 servings from the casserole. Prep takes 15 minutes, and baking is 20–25 minutes, so it’s ready in about 40 minutes total.

Variations

• I swap the vegetable mix for corn and bell peppers to change the flavor profile.

• I use cream of chicken or cheddar soup instead of mushroom for a different taste.

• I add a layer of sliced potatoes or hash browns beneath for extra heartiness.

• I stir in a teaspoon of garlic powder or chopped onions with the beef for extra flavor.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. I reheat individual servings in the microwave or oven—microwave for about 1–2 minutes or bake at 350 °F for 10–15 minutes, until warmed through.

FAQs

Can I use fresh vegetables instead of frozen?

Yes—I chop fresh veggies into bite-sized pieces and sauté them until just tender before mixing with the meat and soup.

Is it okay to skip the biscuit topping?

Absolutely. You can bake it without—just cover with cheese, or mix in seasoned breadcrumbs for crunch.

Can I make it ahead of time?

Yes—I assemble it in the baking dish ahead, cover, and refrigerate for up to a day. Bake it when you’re ready.

What can I use instead of cheddar cheese?

I use Monterey Jack, pepper jack, or a blend of mozzarella and cheddar for a different melt and flavor profile.

### Is this freezer-friendly?

Yes—I freeze the casserole before baking. When I’m ready, I bake it from frozen at 375 °F, adding extra baking time (about 15–20 more minutes) and checking that it’s heated through.

Conclusion

I love how this 5‑Ingredient Ground Beef and Vegetable Casserole is quick, satisfying, and versatile—everything I need in a go‑to comfort dish. Fewer steps, fewer dishes, great flavor—I hope it earns a regular spot in your recipe rotation too!