Ground Beef Casserole

Edi toron

(Serves 6–8)

For the Base:

  • 1½ lbs (680g) ground beef (80/20 for best flavor)
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (15 oz) can tomato sauce or crushed tomatoes
  • 1 (10.5 oz) can cream of mushroom or cream of celery soup
  • 1½ cups uncooked egg noodles, rice, or elbow macaroni
  • 2 cups water or beef broth
  • 1 tsp Worcestershire sauce
  • 1 tsp dried oregano
  • ½ tsp salt & black pepper

For the Topping:

  • 2 cups (8 oz) shredded cheddar or mozzarella cheese
  • Optional: ½ cup crushed buttery crackers or breadcrumbs + 1 tbsp melted butter

💡 Pro Tips:

  • Don’t drain all the beef fat—a little adds richness (drain only excess).
  • Use uncooked pasta/rice—it absorbs flavor as it bakes.
  • Fresh herbs? Stir in parsley before baking for brightness.

Step-by-Step Instructions (One Dish, Maximum Comfort)

1. Brown the Beef

  • In a large skillet or directly in your casserole dish (if oven-safe), cook ground beef and onion over medium heat until beef is browned.
  • Drain excess fat if needed. Stir in garlic; cook 1 minute.

2. Build the Casserole

  • Stir in tomato sauce, cream soup, uncooked pasta/rice, water/broth, Worcestershire, oregano, salt, and pepper.
  • Mix until evenly combined.

3. Bake to Perfection

  • Pour into a greased 9x13-inch baking dish (if not already in one).
  • Cover with foil. Bake at 375°F (190°C) for 30 minutes.
  • Remove foil. Sprinkle with cheese (and cracker topping, if using).
  • Bake 15–20 more minutes, until bubbly and pasta/rice is tender.

4. Rest & Serve

  • Let sit 5–10 minutes before serving (helps it set).
  • Garnish with fresh parsley or a sprinkle of red pepper flakes.

Delicious Variations

  • Mexican-Style: Add black beans, corn, cumin, and top with pepper jack cheese.
  • Italian-Inspired: Use marinara, Italian seasoning, and mozzarella + Parmesan.
  • Veggie-Packed: Stir in spinach, mushrooms, or zucchini with the beef.
  • Tater Tot Topping: Swap cheese for a layer of tater tots (bake uncovered).

Make-Ahead & Storage Tips

  • Prep ahead: Assemble (unbaked), cover, and refrigerate for up to 24 hours. Add 10 mins to bake time.
  • Freeze: Cool baked casserole, wrap tightly, freeze up to 3 months. Thaw overnight, reheat at 350°F.
  • Leftovers: Keep in fridge for up to 4 days. Reheat in oven or microwave.

Frequently Asked Questions

Q: Can I use ground turkey or chicken?
A: Yes! Add 1 tbsp olive oil when browning for moisture.

Q: My casserole is watery—what happened?
A: Likely too much liquid or undercooked pasta. Measure broth carefully and bake until rice/pasta is fully tender.

Q: Gluten-free?
A: Yes! Use GF pasta or rice, and GF cream soup (or make a roux with GF flour).

Q: Can I make it without soup?
A: Absolutely! Use 1 cup sour cream + ½ cup milk or a homemade cream sauce.

A Casserole Full of Quiet Care

This Ground Beef Casserole isn’t fancy—but it doesn’t need to be. It’s what you make when the week has been long, the kids are hungry, and you want to feed your people well without fuss.

So brown that beef, stir that pot, and bake with confidence. Because sometimes, the best meals aren’t complicated—they’re warm, cheesy, and made with love.

“Good food doesn’t need applause—it just needs an empty plate.” 🥩🧀✨

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