Ground Beef Casserole Recipe

Ground beef casserole is one of those comforting dishes that brings back memories of busy weeknights, cozy dinners, and the smell of something hearty baking in the oven. I first made this recipe on a chilly fall evening when I was craving something filling, easy to throw together, and family-friendly. I didn’t want to spend hours at the stove—just a solid, delicious meal that would warm everyone up and leave us with leftovers for the next day.

That’s when I created this ground beef casserole recipe—and let me tell you, it’s a keeper. Whether you’re a busy mom, a meal prepper, or someone trying to feed a hungry crowd, this dish is a satisfying solution. It’s simple to customize and incredibly rewarding to pull out of the oven, all golden and bubbly. Ready to dig in?

Why I Love This Recipe

This casserole isn’t just delicious—it’s a lifesaver on hectic days. You can prepare it in advance, freeze it for later, or whip it up with pantry staples. What makes this recipe so special is how flexible it is. It’s the perfect blend of savory beef, tender pasta (or potatoes), vegetables, a creamy base, and melted cheese.

I love how adaptable it is depending on what’s in my fridge. If I’m short on veggies, I can skip them. If I have extra cheese, I load it on. It’s also a one-dish meal, which makes cleanup a breeze.

Another reason this ground beef casserole has become a go-to? It’s a crowd-pleaser. I’ve served this at potlucks, family dinners, and even casual get-togethers, and it always disappears quickly. The flavors are familiar but elevated with just the right seasoning to keep it comforting without being boring. And best of all? Leftovers taste even better the next day.

Ingredients for Ground Beef Casserole

Let’s talk ingredients—because this recipe is built on pantry staples and freezer favorites. You don’t need anything fancy to make it work. Just grab what you have and let’s get cooking.

The base of this casserole is, of course, ground beef. I usually go with lean (85/15) so there’s enough fat to add flavor without being greasy. You’ll also need a starch—think elbow macaroni, penne, or even diced potatoes. Add in a creamy binder like sour cream or cream of mushroom soup, and top it all off with shredded cheese for that melt-in-your-mouth finish.

Here’s a breakdown of what you’ll need:

• Ground beef – Lean or regular. You’ll be browning and draining the fat anyway.
• Pasta or potatoes – Cooked al dente pasta (like rotini, elbow, or penne) or diced and parboiled potatoes.
• Aromatics – Onion and garlic go a long way in building flavor.
• Tomato sauce or diced tomatoes – For richness and a bit of acidity.
• Creamy element – Sour cream, cream cheese, or condensed soup (like cream of mushroom).
• Cheese – Sharp cheddar is my favorite, but mozzarella, Monterey Jack, or even a mix works great.
• Seasonings – Salt, pepper, smoked paprika, Italian seasoning, and a touch of chili flakes for heat.
• Optional veggies – Bell peppers, peas, corn, mushrooms, or spinach add color and nutrition.

This combination makes the perfect cozy casserole—rich, flavorful, and satisfying without being overly heavy.

How Much Time Will You Need

This casserole is surprisingly quick to pull together. The prep doesn’t take much longer than 15–20 minutes, and then it’s hands-off while the oven does the work.

• Prep time: 20 minutes
• Cook time: 30–35 minutes
• Total time: Around 50–60 minutes from start to table

It’s weeknight-friendly and perfect for meal prepping ahead of a busy week.

How to Make This Ground Beef Casserole

Let me walk you through the step-by-step process. Don’t worry—each stage is simple and straight to the point. I promise this is one of those recipes you’ll make once and remember forever.

Step – 1: Cook your pasta (or potatoes)

Start by boiling a pot of water with a good pinch of salt. If you’re using pasta, cook it just shy of al dente—about a minute less than the package directions. It will finish cooking in the oven. If using potatoes, peel and dice them, then parboil for about 8 minutes until just tender.

Drain and set aside.

Step – 2: Brown the ground beef

In a large skillet over medium-high heat, cook your ground beef until browned, breaking it up with a wooden spoon as it cooks. Once browned, drain excess fat.

Add chopped onions and garlic, cooking until softened—about 4–5 minutes.

Step – 3: Add seasoning and tomatoes

Now, add your tomato sauce or canned tomatoes to the skillet. Stir in salt, pepper, Italian seasoning, and a dash of smoked paprika. Let this simmer for about 5–7 minutes until the flavors meld.

Step – 4: Combine the creamy elements

Turn off the heat and stir in sour cream or your creamy binder of choice. Mix until everything is smooth and evenly combined.

At this point, toss in any optional veggies—like corn, peas, or spinach—and stir gently to combine.

Step – 5: Assemble the casserole

Preheat your oven to 375°F (190°C).

In a greased 9×13-inch baking dish, layer your cooked pasta or potatoes on the bottom. Then spoon the beef mixture evenly over it. Top generously with shredded cheese—at least 2 cups or more if you like it extra cheesy.

Step – 6: Bake

Cover the dish with foil and bake for 20 minutes. Then uncover and bake for another 10–15 minutes, until the cheese is melted and bubbly with golden edges.

Let it rest for 5 minutes before serving. This helps everything set and makes it easier to slice and serve.

Substitutions

One of the best parts of this recipe? You can make it your own based on what’s in your fridge or pantry. Don’t be afraid to get creative. Here are a few smart swaps:

• Protein – Swap ground beef for ground turkey, chicken, or even plant-based crumbles.
• Dairy-free – Use plant-based sour cream and shredded dairy-free cheese if needed.
• Low-carb – Replace pasta or potatoes with steamed cauliflower or zucchini noodles.
• Creamy base alternatives – Greek yogurt or ricotta cheese are great alternatives to sour cream. You can also use bechamel sauce if you’re avoiding canned soup.

These tweaks make it easy to suit different diets without sacrificing flavor or comfort.

Best Side Dishes for Ground Beef Casserole

To round out your meal, pair this casserole with any of the following delicious sides:

• Garlic Bread – Perfect for sopping up the sauce and cheese.
• Green Salad – A crisp romaine or mixed greens salad with vinaigrette cuts through the richness beautifully.
• Roasted Veggies – Carrots, green beans, or Brussels sprouts work well and add color and nutrients to your plate.

Serving and Presentation Tips

This casserole might be rustic, but that doesn’t mean it can’t look inviting on the table. After all, we eat with our eyes first—especially when we’re feeding guests or family members who need a little encouragement to try something new.

Once the casserole comes out of the oven and rests for a few minutes, sprinkle the top with chopped parsley or fresh basil to add color and freshness. Serve it right from the baking dish—it gives a casual, homey vibe that encourages seconds. If you’re making it for guests, try plating it with a dollop of sour cream and a little side salad on each plate for a more polished touch.

Use a wide spatula to serve clean, square slices. I love presenting it on a white platter or shallow bowl—it lets the cheesy topping and rich beef filling take center stage.

Tips and Tricks to Make This Recipe Even Better

Want to take this casserole from good to unforgettable? Here are some tried-and-true tips that make all the difference.

• Brown the beef properly: Don’t just cook it until it’s gray—let it get a little crispy on the edges. It adds so much depth of flavor.
• Season in layers: Add a pinch of salt while cooking the onions, and another when you stir in the tomato sauce. It helps bring out the best in each component.
• Use a blend of cheeses: Cheddar gives bold flavor, but mixing in mozzarella or Monterey Jack creates that gooey, stretchy texture we all love.
• Let it rest: Once it comes out of the oven, give it at least 5–10 minutes before digging in. This helps everything set up and makes slicing easier.
• Add texture: For a crunchy topping, sprinkle breadcrumbs or crushed Ritz crackers on top of the cheese layer before baking.

Common Mistakes to Avoid

Even a simple dish like this has a few pitfalls that can affect the final result. Here’s how to dodge them.

• Overcooking the pasta: Remember, it’ll cook more in the oven. Slightly underdone is better than mushy.
• Using too much liquid: If your sauce is watery, the casserole will be soggy. Let the beef and tomato mixture simmer to reduce before adding it to the dish.
• Forgetting to drain the beef: Too much fat will make the dish greasy. Always drain off excess after browning.
• Not seasoning enough: Taste as you go! Underseasoned casseroles can feel flat, even with cheese.
• Overloading the pan: If you pack too much in, the casserole won’t cook evenly. Stick to a 9×13-inch dish or split it into two smaller ones.

How to Store It

This casserole is a meal prepper’s dream. Whether you’re feeding a family or cooking for one, it stores beautifully and reheats like a champ.

• In the fridge: Let leftovers cool completely, then store in an airtight container for up to 4 days.
• In the freezer: You can freeze the fully cooked casserole or prep it up to the baking step and freeze unbaked. Wrap tightly in foil, then place in a freezer-safe bag. Label and freeze for up to 3 months.
• Reheating: For best results, reheat in the oven at 350°F (175°C) covered with foil until heated through (about 20 minutes). You can also microwave individual portions for 2–3 minutes.

FAQ

Can I make this casserole ahead of time?
Yes! You can assemble it fully and store it in the fridge (unbaked) for up to 24 hours before baking. Great for weeknight prep.

What’s the best cheese to use?
Sharp cheddar gives the most flavor, but feel free to use a mix like cheddar and mozzarella or Monterey Jack.

Can I use frozen vegetables?
Absolutely. Just make sure to thaw and drain them before adding to avoid excess moisture in the casserole.

Is it freezer-friendly?
Yes, both baked and unbaked versions freeze well for up to 3 months. Just thaw overnight in the fridge before reheating or baking.

Can I make this gluten-free?
You can! Use gluten-free pasta and a gluten-free cream soup or sauce as your creamy base.

Print