There are some suppers that stretch a dollar better than anything else, and this old-fashioned baked ground beef Clifford is one of them. It’s the kind of hearty Midwestern casserole that came from pantry cooking, when a family needed something filling, warm, and dependable on the table without much fuss. With just a handful of simple ingredients, you get tender potatoes, savory ground beef, a creamy sauce, and a bubbling cheesy top that tastes like a full meal all by itself.
This dish is mighty good with buttered green beans, peas, a simple lettuce salad, or even a little applesauce on the side if you like that sweet-savory supper plate so many of us grew up with. A pan of warm rolls or plain sandwich bread is welcome too, especially for sopping up the rich sauce from the bottom of the dish.
Oven Baked 4-Ingredient Ground Beef Clifford
Servings: 6
Ingredients
1 pound ground beef
4 medium potatoes, peeled and thinly sliced
1 (10.5 ounce) can cream of mushroom soup
2 cups shredded cheddar cheese
Directions
1. Heat your oven to 350°F and lightly grease a 9x13-inch baking dish. In a skillet over medium heat, cook the ground beef until browned and crumbly, then drain off any excess grease.
2. Spread half of the sliced potatoes in the bottom of the baking dish. Spoon half of the browned beef over the potatoes, then spread on half of the cream of mushroom soup. Sprinkle with 1 cup of the cheddar cheese.
3. Repeat the layers with the remaining potatoes, beef, soup, and cheese. Cover the dish tightly with foil.
4. Bake for 1 hour covered, then uncover and bake 15 to 20 minutes more, until the potatoes are tender and the top is hot and bubbly with golden melted cheese. Let it rest for 10 minutes before serving.
Variations & Tips
For extra seasoning: If your family likes a little more flavor, add a pinch of salt, black pepper, onion powder, or garlic powder to the beef while it browns. Even though the dish is built on just four ingredients, a little seasoning can wake it up nicely.
For easier slicing: Cut the potatoes as evenly and thinly as you can so they bake at the same rate. A mandoline works well, but a steady hand and a sharp knife will do the job just fine.
For a different soup base: Cream of chicken or cream of celery can stand in for the cream of mushroom if that’s what you have in the pantry. Each one gives the casserole a slightly different homestyle flavor.
For make-ahead convenience: You can assemble the casserole a few hours ahead, cover it, and keep it in the refrigerator until baking time. If it goes into the oven cold, you may need to add 10 to 15 extra minutes so the potatoes cook through.