This old-fashioned oven baked ground beef Tennyson is the kind of simple supper that earns a permanent place in the family rotation. With just a handful of pantry-friendly ingredients, it turns plain ground beef into a hearty baked dish with a savory, comforting flavor and a golden cheesy top. It feels right at home among classic midcentury casserole-style dinners, and it is especially handy on busy nights when you want something filling without a lot of fuss.
Serve this with buttery mashed potatoes, green beans, buttered corn, or a crisp late summer salad to round out the plate. Warm dinner rolls are especially nice for catching the extra juices, and if you want to lean into the nostalgic feel, a simple applesauce or sliced tomatoes on the side fits beautifully.
Oven Baked 4-Ingredient Ground Beef Tennyson
Servings: 6
Ingredients
2 pounds ground beef
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch glass baking dish.
2. In a large bowl, mix the ground beef, crushed saltine crackers, and 1 cup of the shredded cheddar until evenly combined.
3. Shape the mixture into 6 oval patties and arrange them in the prepared baking dish.
4. Spoon the condensed tomato soup evenly over the patties, spreading it gently across the tops.
5. Bake uncovered for 35 minutes, then sprinkle the remaining 1 cup cheddar cheese over the top and return to the oven for 10 to 15 minutes more, until the cheese is melted and bubbling and the patties are cooked through.
6. Let the dish rest for 5 minutes before serving so the juices settle a bit and the patties hold together nicely.
Variations & Tips
For picky eaters: If your family prefers plainer flavors, use mild cheddar and spread the soup very evenly so every bite stays soft and familiar without any strong tomato pockets.
Make it a little heartier: Tuck thinly sliced onions under and around the patties before baking if your crew likes them. They soften in the oven and add nice flavor to the pan juices.
Keep the patties tender: Mix the meat just until combined. Overworking ground beef can make the finished patties dense instead of tender.
Check for doneness: Because patty thickness can vary, make sure the centers are fully cooked before serving. If needed, give the dish a few extra minutes in the oven after adding the final cheese.
Easy make-ahead tip: You can shape the patties and place them in the dish a few hours ahead, then cover and refrigerate. Add the soup right before baking so the tops do not get too wet too soon.
