Preheat and prepare: Set your oven to 375°F (190°C) to preheat. Lightly grease a 9×13-inch baking dish or similar casserole pan to prevent sticking and to make serving easier later. Having the oven ready ensures even cooking once the casserole is assembled.
Cook the beef: In a large skillet over medium-high heat, add the ground beef. Break it apart with a spatula as it cooks, stirring occasionally until browned and fully cooked through, about 6–8 minutes. Drain any excess fat to prevent the casserole from becoming greasy. Season lightly with salt and pepper at this stage to layer in flavor.
Combine soups and potatoes: In a large mixing bowl, combine the cooked ground beef with the cream of mushroom soup and cream of cheddar soup. Stir until smooth and evenly blended. Add the frozen cubed potatoes (no need to thaw) and 1 cup of the shredded cheddar cheese. Mix thoroughly to coat all ingredients with the creamy sauce. The frozen potatoes will soften and absorb flavor as the casserole bakes, creating a perfectly tender texture.
Assemble the casserole: Pour the mixture into the prepared baking dish, spreading it evenly with a spatula to ensure consistent thickness. Smooth the top for even browning. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the surface. This will form a rich, melted topping with golden, bubbly edges once baked.
