1 / 1
Cheesy Ground Beef and Potato Casserole
Crispy on the outside and bubbling hot underneath, this savory beef bake hits all the right comfort food notes. It pairs a rich, creamy mushroom and cheddar base with a thick layer of golden potato nuggets. You'll love how the tender mixed vegetables and seasoned ground beef create a hearty filling that practically makes itself. It's a straightforward, satisfying dish that brings everyone to the table without a fuss.
Equipment
- Oven
- Skillet
Ingredients
- 1 lb lean (at least 80%) ground beef
- ¾ cup thinly sliced celery
- 1 medium onion, chopped (½ cup)
- 1 can (18 oz) ready-to-serve creamy mushroom soup
- 1 bag (12 oz) frozen mixed vegetables, thawed
- 1 cup shredded Cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon dried marjoram leaves
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon pepper
- 4 cups gluten-free frozen potato nuggets (from 32-oz bag)
Instructions
- 1Preheat the oven to 375°F. Place a 10-inch skillet over medium heat and cook the ground beef, sliced celery, and chopped onion for 8 to 10 minutes. Stir occasionally until the beef is fully browned, then drain the excess fat. Removing the grease now keeps the final casserole from becoming oily.
- 2Stir the creamy mushroom soup, thawed mixed vegetables, shredded Cheddar cheese, garlic powder, marjoram, thyme, and black pepper into the beef mixture until well combined.
- 3Transfer the mixture to an ungreased 13x9-inch glass baking dish and spread it into an even layer. Arrange the frozen potato nuggets evenly over the top. Bake for 35 to 40 minutes until the casserole is hot and bubbly and the potatoes are golden brown.
Notes
- Swap: Lean ground turkey works just as well as beef if you're looking for a lighter option.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm individual portions in the microwave, or use the oven at 350°F to keep the potato topping crispy.