This oven baked 4-ingredient beef bingham is the kind of old-fashioned supper that earns a permanent place in a family recipe box. Passed along from a 1974 church cookbook, it leans on simple pantry staples and hearty flavor to make a comforting meal without a lot of fuss. It is especially handy on busy nights when you want something filling, warm, and dependable that still tastes like a little bit of home.
Serve this casserole with a crisp green salad, buttered green beans, or simple peas to balance the richness. It also goes nicely with applesauce, dinner rolls, or a little dish of pickles on the side if you like that classic church-supper feeling. For a bigger meal, add roasted potatoes or spoon it over toast or biscuits.
Oven Baked 4-Ingredient Beef Bingham
Servings: 6
Ingredients
1 1/2 pounds ground beef
1 medium onion, finely chopped
1 can (10 3/4 ounces) condensed tomato soup
2 cups shredded cheddar cheese
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 and chopped onion until the beef is browned and the onion is soft. Drain off any excess grease.
3. Stir the condensed tomato soup into the beef mixture until everything is evenly combined and heated through.
4. Spread the beef mixture evenly in the prepared casserole dish, then top it with the shredded cheddar cheese.
5. Bake for 20 to 25 minutes, until the cheese is melted, bubbling, and lightly browned around the edges. Let it rest for 5 minutes before serving.
Variations & Tips
For picky eaters: If your family likes a smoother texture, chop the onion very fine so it melts right into the beef as it cooks. You can also use a mild cheddar for a gentler flavor.
Add a little more substance: If you want to stretch the meal, spoon the mixture over toast, split biscuits, cooked egg noodles, or mashed potatoes. That is a nice way to make it go a little farther for hungry tables.
Make-ahead tip: Brown the beef and onion, stir in the soup, and spread it into the casserole dish earlier in the day. Cover and refrigerate, then add the cheese right before baking.
Cheese tip: Shredding your own cheddar will usually melt a little more smoothly than pre-shredded cheese. If all you have is bagged cheese, it will still turn out cozy and delicious.
Flavor boost: Even though this recipe shines because it is so simple, a pinch of black pepper or a little garlic powder can be added if your family enjoys a slightly more seasoned casserole.