(Or, as my kids call it: “Cheesy Beef Magic”)
Okay, let’s get real. This casserole is the MVP of my kitchen. It’s saved me from so many “What’s for dinner?!” meltdowns (mine included). My grandma taught me this recipe when I was 12, and I’ve tweaked it over the years—mostly by adding more cheese, because let’s be honest, cheese solves everything. It’s the ultimate cozy hug in a dish, and leftovers? Even better. The flavors party overnight, and you’ll be stealing bites straight from the fridge. Don’t say I didn’t warn you.
The Time I Burned It (And Still Loved It):
Confession: Once, I got distracted by Love Is Blind and left this in the oven too long. The cheese turned into a crispy brown lid, and the edges were… well, “well-done.” Guess what? My husband ate two servings and called it “gourmet.” That’s the beauty of this casserole—it’s forgiving, flexible, and always delicious, even when life (or Netflix) gets in the way. So don’t sweat perfection. Burn it, tweak it, drown it in hot sauce—make it yours. And if anyone judges your casserole? Tell them they’re welcome to order takeout. 😎
What You’ll Need For Easy Ground Beef Casserole
(AKA: Raid your pantry and fridge—you’ve probably got most of this!)
- 1 lb (450g) ground beef (I use 80/20 for flavor, but leaner works too)
- 2 cups cooked pasta (elbow, penne, whatever’s lurking in your cabinet)
- 1 can (14 oz) tomato sauce (or 1.5 cups homemade if you’re fancy)
- 1 cup shredded cheese (cheddar for the win, but mozzarella works in a pinch)
- 1 tsp each: garlic powder, onion powder, Italian seasoning (the holy trinity of lazy seasoning)
- 1 tsp salt (adjust to taste—no one wants a bland casserole)
- ½ tsp black pepper (or more, because spice is life)
- Optional veggies: ½ cup chopped onions, bell peppers, or mushrooms (toss ’em in if your kids won’t stage a protest)
- 1 tbsp olive oil (check out olive oil benefits here!)
Don’t stress about exactness! No onions? Skip ’em. Hate mushrooms? Toss in spinach instead. Cooking is your kingdom—rule it.
How to Make Easy Ground Beef Casserole
(Step-by-step, with zero pretentiousness)
- Preheat your oven to 375°F (190°C).
Pro tip: Crank up some music while you cook. Beyoncé makes everything taste better. - Sizzle those veggies (if using):
Heat olive oil in a pan over medium heat. Toss in onions, peppers, or mushrooms. Cook for 3 minutes until they soften. Smell that? That’s the sound of your kitchen smelling amazing. - Brown the beef:
Add the ground beef to the pan. Break it up with a spoon like you’re playing culinary whack-a-mole. Cook until no pink remains. Drain the fat—unless you’re into greasy casseroles, which, no judgment. - Saucy time:
Stir in tomato sauce, garlic powder, onion powder, salt, pepper, and Italian seasoning. Let it simmer for 5 minutes. This is where the magic happens. Pretend you’re a wizard stirring a flavor cauldron. - Pasta party:
Mix in the cooked pasta. Note: Undercook the pasta slightly—it’ll finish in the oven. Trust me, mushy pasta is sad pasta. - Cheese it up:
Dump everything into a baking dish. Top with shredded cheese. Go nuts. Cheese avalanches are encouraged. - Bake for 20 minutes until the cheese is bubbly and golden. Resist opening the oven to stare. (Okay, maybe peek once.)
- Let it cool 5 minutes before serving. This is the hardest part. Distract yourself by washing a spoon. Or not.
More Casseroles:
Healthy-ish Swaps
(For when you want to feel virtuous but still eat cheese)
- Turkey or chicken instead of beef. Confession: I’ve even used plant-based “meat”—shhh.
- Whole wheat pasta (fiber is good, but maybe add extra cheese to balance the healthiness).
- Hide veggies: Grate zucchini or carrots into the sauce. Sneaky mom hack!
- Low-fat cheese (but full-fat tastes better—life’s about balance, right?).
Funky Upgrades
(Because boring food is a crime)
- Bacon bomb: Crumble cooked bacon on top. Breakfast-for-dinner vibes.
- Spicy rebel: Add diced jalapeños or a splash of hot sauce. Warning: May cause happy tears.
- Crunchy crown: Mix breadcrumbs with melted butter and sprinkle on top. It’s like a casserole wearing a tiny hat.
- BBQ twist: Swap half the tomato sauce for BBQ sauce. Sweet, smoky, chef’s kiss.
Pro Tips from My Kitchen Disasters
- Freeze it! Assemble two, bake one, freeze one. Future-you will send past-you a thank-you note.
- Cheese layers: Add a middle layer of cheese for gooey pockets. You’re welcome.
- Sauce rescue: If it’s too thick, splash in broth or a glug of red wine. Yes, wine counts as cooking.
- Leftover hack: Fry leftovers in a pan for crispy “casserole hash.” Game. Changer.
FAQs (From Real Humans, Not Robots)
Q: Can I make this gluten-free?
A: Totally! Use GF pasta and check your seasoning labels. Easy peasy.
Q: My kid won’t eat veggies. Help?
A: Blitz spinach into the sauce. They’ll never know. (I’ve done this. It works.)
Q: Can I use cottage cheese instead?
A: …I mean, you can. But maybe don’t tell me about it.
Final Thoughts
This casserole isn’t just food—it’s a vibe. It’s survived picky toddlers, chaotic weeknights, and my questionable cooking skills. Make it yours. Add more cheese, skip the veggies, burn the edges a little (“caramelized”), and own it. And if your family loves it? Tag me in your food pics. I live for casserole glory. 😉🍝
Ground Beef Casserole
Ingredients
- 1 lb 450g ground beef
- 2 cups cooked pasta elbow, penne, or your favorite shape
- 1 can 14 oz tomato sauce
- 1 cup shredded cheddar or mozzarella cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- ½ cup chopped onions optional
- ½ cup chopped bell peppers optional
- ½ cup sliced mushrooms optional
- 1 tbsp olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the veggies (if using): Heat olive oil in a pan over medium heat. Add onions, bell peppers, or mushrooms and cook for 3 minutes until softened.
- Brown the beef: Add ground beef to the pan. Break it apart and cook until no pink remains. Drain excess fat.
- Add sauce and seasonings: Stir in tomato sauce, garlic powder, onion powder, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Mix in pasta: Add cooked pasta to the beef mixture and stir until combined.
- Assemble the casserole: Transfer the mixture to a baking dish. Sprinkle shredded cheese evenly on top.
- Bake: Place in the oven and bake for 20 minutes, or until the cheese is melted and bubbly.
- Cool and serve: Let the casserole cool for 5 minutes before serving. Enjoy!
Notes
- Make-ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
- Freezing: Freeze before or after baking for up to 2 months. Thaw in the fridge before reheating.
- Customize: Add spinach, zucchini, or swap beef for ground turkey.
