Cheesy Beef & Frozen Potato Casserole

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Creamy, cheesy, and packed with savory beef, this Cheesy Beef & Frozen Potato Casserole is the ultimate comfort food made easy. Perfect for busy weeknights or lazy weekends, this one-dish wonder combines ground beef, frozen diced potatoes, and melted cheddar cheese into a bubbling, golden-brown casserole that’s as hearty as it is delicious. The textures of creamy potatoes and tender beef marry beautifully with the gooey cheese and subtle crunch of sautéed peppers and onions, creating a dish that’s satisfying from the very first bite.

Whether you’re cooking for a crowd or meal prepping for the week, this recipe delivers convenience without sacrificing flavor. You don’t need to peel potatoes or make a sauce from scratch—just a few basic pantry staples and frozen ingredients, and you’re well on your way to a rich, filling casserole that pleases every palate. It’s versatile enough to serve for breakfast, brunch, or dinner, and you can customize it with your favorite seasonings or veggies to make it your own.

Why You’ll Love This Cheesy Beef & Frozen Potato Casserole

• Requires minimal prep and uses convenient frozen and pantry ingredients
• Family-friendly and picky-eater approved
• One-pan meal that’s perfect for breakfast, lunch, or dinner
• Can be made ahead and reheated without losing texture or flavor
• Comforting and indulgent with just the right amount of cheese

Preparation Phase & Tools to Use

To make this casserole, you’ll need a few essential tools that simplify the prep and enhance the cooking process:

• Large Skillet or Frying Pan – Needed to brown the ground beef and sauté the vegetables.
• Mixing Bowl – For combining the cooked beef mixture with the potatoes and cheese before baking.
• 9×13-inch Baking Dish – Ideal for even cooking and a nice crispy top layer.
• Spatula or Wooden Spoon – Helps mix ingredients thoroughly without mashing the potatoes.
• Aluminum Foil – To cover the casserole while baking to prevent over-browning.

Each tool plays a key role—especially the skillet and baking dish, which handle most of the work in bringing out the textures and flavors.

Preparation Tips

Start by fully browning your ground beef and draining any excess grease to avoid a greasy casserole. If you’re using a frozen pepper and onion blend, you can toss it in with the beef while it’s still cooking—this saves time and adds flavor depth. Be sure your frozen potatoes are thawed slightly for even cooking, and mix everything together well so the cheese and soup base evenly coat the ingredients. For extra flavor, don’t skip seasoning the meat mixture with salt, pepper, and garlic powder before layering into the baking dish.

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Ingredients for this Cheesy Beef & Frozen Potato Casserole

• 1 lb ground beef (80/20 or lean)
• 1 (28 oz) bag frozen diced potatoes (thawed slightly)
• 1 cup frozen diced onion and bell pepper blend (or freshly chopped)
• 1 (10.5 oz) can cream of mushroom soup
• 1/2 cup sour cream
• 1 1/2 cups shredded sharp cheddar cheese (divided)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika (optional, for color and flavor)
• Salt and pepper to taste
• 2 tbsp olive oil or butter (for cooking veggies)
• Cooking spray (for greasing the baking dish)

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Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of butter. This ensures easy cleanup and prevents sticking.

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Step 2: Brown the Ground Beef

In a large skillet over medium heat, cook the ground beef until it is fully browned and no pink remains. Break it into crumbles as it cooks. Drain off any excess fat to avoid a greasy casserole.

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Step 3: Sauté the Vegetables

To the same skillet, add 2 tablespoons of olive oil or butter, then stir in the frozen (or fresh) diced onion and bell pepper blend. Cook for 5-7 minutes, until the vegetables are tender and fragrant. Season with garlic powder, onion powder, paprika, salt, and pepper.

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Step 4: Mix the Filling

In a large mixing bowl, combine the browned beef and cooked vegetables with the slightly thawed frozen diced potatoes. Stir in the cream of mushroom soup, sour cream, and 1 cup of the shredded cheddar cheese. Mix until all ingredients are well incorporated.

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Step 5: Assemble the Casserole

Pour the mixture into your prepared 9×13-inch baking dish. Spread it out evenly and top with the remaining 1/2 cup of shredded cheddar cheese. You can add a sprinkle of paprika on top for extra color if desired.

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Step 6: Bake the Casserole

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and the cheese is bubbly.

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Step 7: Serve and Enjoy

Let the casserole sit for 5–10 minutes after removing it from the oven to allow it to set. Serve warm, garnished with chopped parsley or green onions if desired. Enjoy this rich, cheesy, and satisfying dish as a main course for breakfast, brunch, or dinner!

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Notes

This casserole is highly customizable—feel free to substitute cream of mushroom soup with cream of chicken or even a homemade roux-based sauce if you prefer fewer processed ingredients. You can also swap in other vegetables like corn, peas, or spinach. For an extra crispy top, add crushed butter crackers or French-fried onions during the final 10 minutes of baking. The richness of the dish makes it a meal on its own, but it also pairs well with a light salad or fresh fruit.

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Watch Out for These Mistakes While Cooking

• Not draining the beef properly: This can result in a greasy casserole.
• Overcooking the vegetables: Keep them slightly crisp before baking, or they may become mushy.
• Skipping seasoning: Potatoes absorb a lot of flavor, so seasoning the beef and veggie mix is crucial.
• Using frozen potatoes straight from the freezer: Slightly thawing them ensures even cooking.
• Adding too much cheese on top early: Cheese can brown too quickly—reserve some for the final minutes of baking.

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Storage Instructions

Let the casserole cool completely before storing. Transfer leftovers into an airtight container and refrigerate for up to 4 days. To freeze, portion into individual servings and wrap tightly with plastic wrap and foil or place in a freezer-safe container for up to 2 months. Reheat in the microwave for quick meals or in the oven at 350°F until warmed through.

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Estimated Nutrition (Per Serving, based on 6 servings)

• Calories: 420 kcal
• Protein: 21g
• Carbohydrates: 28g
• Fat: 25g
• Saturated Fat: 12g
• Fiber: 3g
• Sugar: 3g
• Sodium: 710mg
• Cholesterol: 75mg

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Frequently Asked Questions

What type of ground beef is best for this casserole?

An 80/20 blend is ideal for flavor, but lean ground beef works well too. Just be sure to drain the fat.

Can I use fresh potatoes instead of frozen?

Yes! Peel and dice them into small cubes and parboil them for about 5 minutes before mixing.

Is there a substitute for sour cream?

Greek yogurt is a great alternative that adds tang and creaminess.

Can I prepare this casserole in advance?

Absolutely. Assemble it ahead of time and refrigerate it covered for up to 24 hours before baking.

Can I freeze this casserole?

Yes, you can freeze it baked or unbaked. Thaw overnight in the fridge and reheat in the oven.

What other cheeses work well in this recipe?

Monterey Jack, Colby, mozzarella, or a blend of Mexican cheeses all melt beautifully.

Can I make this vegetarian?

Swap the beef for meatless crumbles or sautéed mushrooms and use a vegetarian cream soup.

What can I serve this with?

A crisp green salad, roasted veggies, or even scrambled eggs make great sides for any meal.

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Conclusion

Cheesy Beef & Frozen Potato Casserole is more than just a convenient meal—it’s a cozy, crave-worthy dish packed with flavor and family appeal. With minimal prep and easy clean-up, it’s a recipe you’ll want to keep on repeat for busy nights, potlucks, or comforting weekends. Whether served for breakfast, dinner, or reheated as leftovers, this casserole delivers delicious results every time.

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