This old-fashioned oven baked 3-ingredient beef halloway is the kind of simple supper that earns a permanent place in a family recipe box. With just ground beef, tomato soup, and shredded cheese, it bakes into a rich, cozy casserole that feels especially welcome on chilly autumn evenings. It has that practical, mid-century casserole spirit so many home cooks relied on, turning a few pantry and refrigerator staples into something filling, warm, and satisfying.
Serve this beef halloway with buttered green beans, a crisp lettuce salad, or simple roasted carrots to round out the meal. It also goes nicely with mashed potatoes, egg noodles, or thick slices of warm bread for soaking up every bit of the savory sauce and cheese.
Oven Baked 3-Ingredient Beef Halloway
Servings: 6
Ingredients
1 1/2 pounds ground beef
Directions
1. Preheat the oven to 350°F and lightly grease a medium casserole dish.
2. In a large skillet over medium heat, cook the ground beef until fully browned, breaking it up with a spoon as it cooks. Drain off any excess grease.
3. Stir the condensed tomato soup into the browned beef until evenly combined and heated through.
4. Spoon the beef mixture into the prepared casserole dish and spread it into an even layer. Top evenly with the shredded cheddar cheese.
5. Bake for 20 to 25 minutes, until the casserole is hot and the cheese is melted and bubbly. Let it rest for 5 minutes before serving.
Variations & Tips
For picky eaters: If your family prefers a smoother texture, break the beef into very small crumbles while browning it and use finely shredded cheese so the topping melts evenly over every bite.
Make it heartier: Spoon the beef mixture over cooked egg noodles, rice, or mashed potatoes before adding the cheese if you want to stretch the dish a little further for a bigger family meal.
Change the cheese: Cheddar gives it a classic flavor, but Colby jack or mozzarella can be used for a milder finish if that is what you already have in the refrigerator.
Ahead-of-time tip: Brown the beef and mix it with the soup earlier in the day, then refrigerate it in the casserole dish. Add the cheese just before baking so the top stays fresh and melty.
