Cheesy Ground Beef Casserole

If casseroles had a popularity contest, this one would show up late, throw on sunglasses, and still win — because it’s cheesy, forgiving, and requires just enough effort to feel productive without turning dinner into a production.

Why This Recipe Is Awesome

This casserole hits that rare sweet spot: cozy comfort food that doesn’t demand a day in the kitchen or fancy equipment. Ground beef provides meaty depth, pasta holds all the saucy goodness, and a generous blanket of melty cheese makes everyone immediately calmer. It’s forgiving — overcook a little, under-season a bit, toss in whatever you have — and it still comes out delicious. In short: reliable, satisfying, and zero drama.

Ingredients You’ll Need

• 1 lb (450 g) ground beef — regular or lean, your call; lean means less splatter.
• 8 oz (225 g) dry elbow macaroni or any short pasta — comfort + structure.
• 1 small onion, finely chopped — don’t skip it unless you enjoy flavorless mannequin dinners.
• 2 cloves garlic, minced — the non-negotiable aromatic.
• 1 (14 oz) can diced tomatoes, undrained — keeps things saucy without fuss.
• 1 (8 oz) can tomato sauce or 1 cup marinara — extra sauciness for good measure.
• 1 tsp Italian seasoning — or a pinch each of oregano and basil.
• 1/2 tsp smoked paprika — optional, but it whispers “grown-up casserole.”
• Salt and black pepper to taste — yes, you need it.
• 1/2 cup sour cream or 4 oz cream cheese, softened — for creamy tenderness.
• 2 cups shredded cheddar cheese, divided — melting magic.
• 1/2 cup shredded mozzarella or Monterrey jack — optional, for ooze.
• 2 tbsp olive oil or a splash of the pan drippings — for sautéing.
• 1/4 cup grated Parmesan — optional, for salty finish.
• Fresh parsley or green onions, chopped — optional bright note.

Step-by-Step Instructions

1. Step 1

   Preheat the oven to 375°F (190°C). Meanwhile, boil pasta in salted water until it’s just shy of al dente — usually 1–2 minutes less than the package says. Drain and set aside; it will finish cooking in the casserole, which keeps things from getting mushy if you’re a little late to the table.

2. Step 2

   Heat oil in a large skillet over medium-high heat. Sauté the chopped onion until soft, about 3–4 minutes, then add the garlic for 30 seconds. Add the ground beef and break it up with a spatula; cook until browned and no pink remains. Drain excess fat if you used a fattier beef, then stir in the diced tomatoes, tomato sauce, Italian seasoning, smoked paprika, salt, and pepper. Simmer for 3–5 minutes to marry the flavors.

3. Step 3

   Reduce the skillet mixture to warm and stir in sour cream or cream cheese until smooth. Add the cooked pasta and half the cheddar, toss gently to combine, then taste and adjust seasoning. Spoon everything into a lightly greased 9×13-inch (or similar) casserole dish, sprinkle with remaining cheddar and mozzarella if using, and finish with Parmesan on top.

4. Step 4

   Bake uncovered for 15–20 minutes, until the cheese is melted and bubbling and the edges are lightly browned. Let the casserole rest for 5–10 minutes so it sets up — this is not an optional patience test, it actually helps serving. Garnish with parsley or green onions and serve warm.

Common Mistakes to Avoid

Underdressing the dish with salt: pasta and beef both need seasoning, don’t be shy. Overcooking the pasta in the pot: it’ll turn mushy after baking. Skipping the drain when using higher-fat ground beef: greasy casserole is a sad casserole. Rushing the rest time: cutting too soon makes it fall apart, and nobody wants a sloppy scoop.

Alternatives & Substitutions

Healthier swap? Use ground turkey or chicken and low-fat cheese; still tasty. Vegetarian mode? Swap beef for cooked lentils or a plant-based crumble and boost the seasoning. Gluten-free? Any GF pasta works, or try cooked quinoa for a grain switch. Short on time? Use pre-cooked rotisserie chicken instead of browning beef and stir in a little extra sauce. Cheese curiosity? A mix of sharp cheddar and fontina gives great melt and flavor—personal favorite.

FAQ

Question 1?

Can I freeze this casserole? Yes — bake it first or freeze unbaked. For unbaked, assemble in a freezer-safe dish, cover tightly, and freeze up to 3 months. Thaw in the fridge overnight before baking; add a few extra minutes to the bake time.

Question 2?

How do I make this ahead for a crowd? Assemble everything, cover, and refrigerate for up to 24 hours. Bring it to room temperature for 20–30 minutes before baking so it heats evenly. You’ll look impressively organized and still get to relax while it bubbles in the oven.

Question 3?

Can I skip the dairy or make it vegan? Absolutely. Use vegan cheese and swap sour cream for a vegan cream cheese or full-fat coconut yogurt. Brown the beef substitute with a splash of soy sauce for umami and proceed as usual.

Final Thoughts

This casserole is exactly the kind of home-cooked comfort that respects your time. It scales up, freezes well, and forgives little mistakes — which, let’s be honest, makes it perfect for life. Make it as written the first time, then tweak boldly: more spice, different cheese, extra veggies — consider this your culinary sandbox. Now go preheat the oven and pretend you did nothing special while everyone compliments your cooking.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.