Easy 3-Ingredient Cheesy Meat Casserole

A simple and comforting casserole originating from a 1978 handwritten index card, combining savory ground meat, a creamy soup binder, and a generous layer of melted cheese.

Equipment

• 9×13 inch baking dish
• Large skillet

Ingredients

• Ground meat (lean ground beef, ground turkey, or mix)
• 1 can condensed cream of mushroom soup (or similar cream soup)
• Shredded cheese (cheddar, Monterey Jack, Colby, mozzarella, or Mexican blend)

Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish or similar-sized round casserole dish.
2. In a large skillet over medium-high heat, brown the ground meat, breaking it apart with a spoon until fully cooked and no pink remains.
3. Drain any excess fat from the meat.
4. Return the browned meat to the skillet or transfer to a large mixing bowl, add the can of condensed cream of mushroom soup, and stir well to combine.
5. Spread the meat and soup mixture evenly into the prepared baking dish.
6. Sprinkle the shredded cheese generously over the top of the meat mixture, ensuring an even layer.
7. Bake in the preheated oven for 20-25 minutes, or until the casserole is hot and bubbly, and the cheese is melted and lightly golden brown.
8. For an extra golden crust, broil for the last 1-2 minutes, watching carefully to prevent burning.
9. Remove from the oven and let stand for a few minutes before serving to allow the casserole to set slightly.

Notes

If using higher fat content ground beef, drain excess grease to prevent oiliness. Freshly shredded cheese melts better than pre-shredded. Let the casserole rest for 5-10 minutes after baking for easier serving. Substitutions include ground turkey, chicken, pork, or sausage; cream of chicken or celery soup; and various melting cheeses.