Description

Patio Potatoes is a comforting and hearty casserole recipe combining ground beef, creamy cheese, and seasoned frozen diced potatoes baked to perfection. This easy-to-make dish layers flavorful meat mixed with cream cheese and chicken soup over seasoned potatoes and melted cheese, finished with fresh green onions for a satisfying meal perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

Meat Mixture

1 pound lean ground beef (90/10)
8 ounce block cream cheese, softened to room temperature
10.5 ounce can cream of chicken soup

Potatoes and Seasoning

28 ounce bag frozen diced potatoes with onions and peppers
2 teaspoons dried minced onion
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
½ cup (1 stick) butter, sliced into pats (salted or unsalted)

Cheese and Garnish

2 cups shredded Colby Jack cheese, divided
4 green onions, sliced (optional)

Instructions

Preheat and prepare dish: Preheat your oven to 400°F. Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and set aside.
Cook the beef: In a skillet over medium heat, cook and crumble the ground beef until fully cooked and juices run clear. Drain any excess grease, then place the beef back into the skillet.
Add cream cheese and soup: To the skillet with beef, add the softened cream cheese and the can of cream of chicken soup. Stir everything until well combined and then turn off the heat.
Prepare potatoes in dish: Spread the frozen diced potatoes with onions and peppers in a single layer in the prepared baking dish.
Season potatoes and add butter and cheese: Evenly sprinkle the potatoes with dried minced onion, salt, black pepper, onion powder, and garlic powder. Next, place the sliced pats of butter over the top, then sprinkle 1 cup of shredded Colby Jack cheese evenly on the potatoes.
Layer meat mixture: Spread the creamy meat mixture evenly over the cheese and potatoes in the baking dish.
Add remaining cheese: Sprinkle the remaining 1 cup of shredded Colby Jack cheese over the meat layer.
Bake initial 15 minutes: Place the casserole in the preheated oven and bake for 15 minutes to allow the cheese to melt and flavors to meld.
Mix and bake additional 10 minutes: Remove the casserole from the oven and gently mix all the ingredients together in the dish. Return it to the oven and bake for an additional 10 minutes until the potatoes are tender and the top is bubbly.
Mash and combine: Take the casserole out of the oven again; mash about half of the potato mixture with a potato masher, then stir everything together to create a creamy texture.
Garnish and serve: Optionally, sprinkle sliced green onions on top before serving to add freshness and a mild onion flavor. Enjoy your Patio Potatoes warm.

Notes

Using a lean ground beef helps reduce excess grease and keeps the dish lighter.
Allow the cream cheese to soften fully for easier mixing with the beef and soup.
You can substitute cream of chicken soup with cream of mushroom soup for a different flavor profile.
Frozen diced potatoes with onions and peppers save time and add extra flavor; fresh potatoes can be substituted but will require longer baking.
Adjust seasoning to taste, especially salt and pepper, based on your preference.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Casserole
Method: Baking
Cuisine: American

Keywords: Patio Potatoes, cheesy potato casserole, ground beef casserole, baked potatoes, easy dinner recipe, comfort food