Cheesy Ground Beef Dinner Casserole – Comforting, Easy, and Family-Friendly
There’s something about a cheesy, bubbly casserole that just feels like home. This Cheesy Ground Beef Dinner Casserole is weeknight-friendly, rich in flavor, and incredibly satisfying. It’s the kind of meal that wins over picky eaters and still makes the cook feel accomplished.
With simple ingredients and straightforward steps, it’s perfect for busy evenings or when you want leftovers that reheat beautifully.
Cheesy Ground Beef Dinner Casserole - Comforting, Easy, and Family-Friendly
Ingredients
Method
- Prep your base. If using pasta, bring a large pot of salted water to a boil and cook until just shy of al dente. Drain and set aside. If using potatoes, slice them thinly and par-cook in salted boiling water for 4–5 minutes, then drain.
- Sauté the aromatics. Heat olive oil in a large skillet over medium heat.Add the diced onion (and bell pepper if using) and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
- Brown the beef. Add ground beef and break it up with a spatula. Season with salt, pepper, Italian seasoning, and paprika.Cook until browned with no pink remaining. If there’s excess fat, drain it.
- Build the sauce. Stir in crushed tomatoes, beef broth, Worcestershire, and red pepper flakes if using. Simmer 5–7 minutes until slightly thickened.Taste and adjust salt and pepper. You want a savory, slightly tangy sauce.
- Make it creamy. Remove the skillet from heat and stir in sour cream. This softens the acidity of the tomatoes and adds body.If the sauce seems too thick, splash in a bit more broth.
- Combine with your base. If using pasta, add it directly to the skillet and toss to coat. If using potatoes, you’ll layer them in the baking dish with the sauce.
- Assemble the casserole. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.Add half the beef mixture, sprinkle half the cheddar and mozzarella, then add the remaining mixture and top with the rest of the cheese. If adding peas or corn, fold them in before topping with cheese.
- Bake until bubbly. Cover loosely with foil and bake for 15 minutes. Remove the foil and bake another 10–15 minutes until the cheese is melted, bubbling, and lightly golden.
- Rest and garnish. Let the casserole rest 5–10 minutes so it sets slightly.Sprinkle chopped parsley or green onions on top for a fresh pop.
- Serve. Scoop generous portions and enjoy with a simple green salad or steamed veggies. Garlic bread doesn’t hurt either.
What Makes This Special
This casserole strikes a balance between hearty and comforting without being fussy. You don’t need fancy ingredients—just pantry staples and a few fresh items. The layers of seasoned ground beef, tender pasta or potatoes (your choice), and melty cheese make every bite cozy and flavorful.
Plus, you can adjust the heat, add veggies, or swap cheeses to match your taste.
Shopping List
- Ground beef (1 to 1.25 pounds, 85–90% lean)
- Yellow onion (1 medium, diced)
- Garlic (3 cloves, minced)
- Pasta (12 ounces small shapes like rotini, penne, or shells) or peeled potatoes (1.5 pounds, thinly sliced) for a layered version
- Crushed tomatoes (1 can, 15 ounces) or tomato sauce
- Beef broth (1 cup)
- Sour cream (1/2 cup) or plain Greek yogurt
- Cheddar cheese (2 cups shredded)
- Mozzarella cheese (1 cup shredded)
- Olive oil or butter (1–2 tablespoons)
- Italian seasoning (1 teaspoon)
- Paprika (1 teaspoon; smoked if you like)
- Worcestershire sauce (1 tablespoon)
- Salt and black pepper (to taste)
- Red pepper flakes (optional, pinch)
- Bell pepper (1, diced; optional)
- Frozen peas or corn (1 cup; optional)
- Fresh parsley or green onions (for garnish)
Step-by-Step Instructions
- Prep your base. If using pasta, bring a large pot of salted water to a boil and cook until just shy of al dente. Drain and set aside. If using potatoes, slice them thinly and par-cook in salted boiling water for 4–5 minutes, then drain.
- Sauté the aromatics. Heat olive oil in a large skillet over medium heat.
Add the diced onion (and bell pepper if using) and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
- Brown the beef. Add ground beef and break it up with a spatula. Season with salt, pepper, Italian seasoning, and paprika.
Cook until browned with no pink remaining. If there’s excess fat, drain it.
- Build the sauce. Stir in crushed tomatoes, beef broth, Worcestershire, and red pepper flakes if using. Simmer 5–7 minutes until slightly thickened.
Taste and adjust salt and pepper. You want a savory, slightly tangy sauce.
- Make it creamy. Remove the skillet from heat and stir in sour cream. This softens the acidity of the tomatoes and adds body.
If the sauce seems too thick, splash in a bit more broth.
- Combine with your base. If using pasta, add it directly to the skillet and toss to coat. If using potatoes, you’ll layer them in the baking dish with the sauce.
- Assemble the casserole. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Add half the beef mixture, sprinkle half the cheddar and mozzarella, then add the remaining mixture and top with the rest of the cheese. If adding peas or corn, fold them in before topping with cheese.
- Bake until bubbly. Cover loosely with foil and bake for 15 minutes. Remove the foil and bake another 10–15 minutes until the cheese is melted, bubbling, and lightly golden.
- Rest and garnish. Let the casserole rest 5–10 minutes so it sets slightly.
Sprinkle chopped parsley or green onions on top for a fresh pop.
- Serve. Scoop generous portions and enjoy with a simple green salad or steamed veggies. Garlic bread doesn’t hurt either.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for 3–4 days. Reheat in the microwave or cover and warm in a 325°F (165°C) oven.
- Freezer: Cool completely, then wrap tightly or portion into freezer-safe containers.
Freeze up to 2 months. Thaw in the fridge overnight and reheat covered until hot.
- Make-ahead: Assemble up to the baking step, cover, and refrigerate for 24 hours. Add 5–10 minutes to the bake time if starting from cold.
Benefits of This Recipe
- Budget-friendly: Uses accessible ingredients and stretches with pantry staples.
- Customizable: Swap pasta for potatoes, change the cheese, and add veggies without breaking the recipe.
- Meal-prep friendly: Holds up well in the fridge and freezer, and reheats without drying out.
- Family-approved: Melty cheese and savory beef are a dependable crowd-pleaser.
- Balanced comfort: Protein, carbs, and optional veggies in one pan makes for a complete, comforting meal.
Pitfalls to Watch Out For
- Overcooking the base: Keep pasta slightly underdone before baking.
If using potatoes, don’t fully cook them before assembly.
- Watery casserole: Drain excess beef fat and simmer the sauce until it thickens. Avoid adding too much broth.
- Under-seasoning: Season at each step—onion, beef, and sauce—so the final dish doesn’t taste flat.
- Burnt cheese: Bake covered first, then uncover to brown. Watch closely in the last minutes.
- Dry leftovers: When reheating, cover the dish and add a small splash of broth or water to keep it moist.
Variations You Can Try
- Tex-Mex Style: Add chili powder, cumin, and a can of diced green chiles.
Use pepper jack and cheddar. Top with crushed tortilla chips for crunch.
- Mushroom and Spinach: Sauté sliced mushrooms with the onions and stir in a handful of fresh spinach at the end. Use mozzarella and Parmesan.
- Bacon Cheeseburger: Add cooked, crumbled bacon and a squeeze of ketchup and mustard to the sauce.
Top with pickled jalapeños or dill pickles after baking.
- Creamy Alfredo Twist: Swap tomatoes for a light Alfredo sauce and use Italian herbs, mozzarella, and Parmesan.
- Veggie Boost: Stir in diced zucchini, carrots, or frozen mixed vegetables for extra color and nutrition.
- Gluten-Free: Use gluten-free pasta and check labels on broth and Worcestershire sauce.
- Lighter Option: Use extra-lean beef or ground turkey, reduce cheese by a third, and swap sour cream for Greek yogurt.
FAQ
Can I use ground turkey instead of beef?
Yes. Use the same amount and add a touch more olive oil if it seems dry. Taste and adjust seasoning since turkey is milder.
What’s the best cheese mix?
A blend of sharp cheddar for flavor and mozzarella for melt is a winner.
Monterey Jack, Colby, or provolone also work well.
Do I have to use sour cream?
No. Plain Greek yogurt gives similar creaminess with a slight tang. You can also skip it for a more tomato-forward sauce.
How do I prevent soggy casserole?
Don’t overcook the pasta, drain excess fat, and simmer the sauce until it clings to the spoon.
Bake uncovered at the end to evaporate extra moisture.
Can I assemble this the day before?
Absolutely. Cover and refrigerate overnight. Bake straight from the fridge, adding a few extra minutes.
What can I serve with it?
A crisp salad, roasted green beans, or steamed broccoli are perfect.
Garlic bread or a warm baguette rounds it out.
In Conclusion
This Cheesy Ground Beef Dinner Casserole is simple, cozy, and flexible. It leans on household staples, comes together without fuss, and tastes even better the next day. Whether you stick to the classic version or try a fun variation, it’s a reliable weeknight favorite that brings everyone to the table with a smile.
