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Patio Potatoes

Name: Patio Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 pound ground beef ((I used a lean ground beef 90/10)); 8 ounce block cream cheese, softened to room temperature; 10.5 ounce can cream of chicken soup; 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 ((can use salted or unsalted)); 2 cups shredded Colby Jack cheese ((divided use)); 4 green onions, sliced

ByBrandie Skibinski March 2, 2026April 29, 2026

2 Reviews

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Patio Potatoes are a creamy, cheesy potato casserole with seasoned beef and tons of flavor. They’re an old-school, hearty, belly filling fave.

A Deliciously Filling Potato Recipe

Patio Potatoes, funny name, but insanely delicious and super simple to make. They’re one of those old school recipes that got one of the weird names and it stuck. I have no idea where the name came from, I just know while these Patio Potatoes might look like a mess but they really are so good! They can be a side dish or a main dish – you choose!

Frequently Asked Questions

Are these meant to be a side dish or a main dish?

These can be a side dish or a main dish. With the added beef, it really is a whole meal. Serve with a salad and some steamed veggies and you have a rounded out meal. But if you just need an easy side dish to take to a potluck, these definitely work!

Can I use fresh instead of frozen potatoes?

Yes, you can use Yukon Gold potatoes. Make sure they are finely cubed or they won’t cook and soften in the time given.

What can I use instead of ground beef?

You can omit the ground beef, or you can replace the ground beef with ground chicken, ground turkey, ground Italian sausage, or breakfast sausage.

What else can I add to the Patio Potatoes?

You can add diced bell peppers, crumbled bacon, green chiles, black beans, or corn.

What to serve with Patio Potatoes?

If you are serving this as a main meal, you can serve with some roasted or steamed veggies or a nice, big green salad to round it out a bit more.

How do I store leftovers?

You can store the leftovers in the fridge for up to 5 days. You can freeze the casserole for up to 3 months.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

ground beef – I used lean ground beef but use what you have.
cream cheese – The cream cheese adds a nice creaminess to the dish. Ensure you use full-fat cream cheese for the rich creaminess it brings. If you forget to pull it out to soften earlier in the day, use my Tips to Soften Cream Cheese Quickly.
cream of chicken soup – The soup adds richness and creaminess, bringing all the ingredients together. You can use a can of other cream of something soups, and don’t forget Homemade Cream of Chicken Soup or Cream of Mushroom Soup is always an option. If you are concerned at all about sodium or if you have salt sensitivities, I would use low or no sodium.
frozen diced potatoes with onions and peppers – I love these potatoes, as they make it easy, already cut up, and with onions and peppers. You can buy the kind without peppers and onions if you don’t like them.
salt, black pepper, onion powder, garlic powder, and dried minced onion – These seasonings, which may not seem like much, add a significant amount of flavor to the casserole. Feel free to play around with the seasonings and use your favorite blend.
butter – You want real butter, not margarine (as that is too oily.) You can use salted or unsalted butter.
colby jack cheese – You can use any type of cheese for this casserole. I like Colby Jack as it melts so well and is mild in flavor. But you can use cheddar, Monterey Jack, or even a Mexican blend. I think Pepper Jack would be a nice option and gives it a kick of heat.
green onions – You can omit, but the green onions add a nice crunch and color.

Lean ground beef, cream cheese, cream of chicken soup, frozen diced potatoes with onions and peppers, dried minced onion, kosher salt, black pepper, onion powder, garlic powder, butter, Colby Jack cheese, and green onions.

How To Make Patio Potatoes:

Preheat the oven to 400°F. In a skillet, cook the ground beef at medium heat for 7 minutes or until the juices run clear. Drain any excess grease and put back into the skillet.

To the skillet, add the cream cheese and cream of chicken soup. Stir until everything is combined. Turn the heat off.

Cream cheese and cream of chicken soup with ground beef in a skillet.

Transfer the potatoes to a greased 9×13-inch baking dish. Cover the potatoes with the seasonings, pats of butter, and half of the cheese. Smother the potatoes with the meat mixture. Top the meat mixture with the remaining cheese.

Layered Patio Potatoes in a baking dish waiting to be baked.

Bake for 15 minutes. Mix everything together. Bake for an additional 10 minutes. Remove the casserole from the oven and mash half of it with a potato masher. Mix everything together until combined.