Ground Beef Casserole Recipes

Sometimes you just need a dish that marries ease, warmth, and crowd-pleasing flavor. This Ground Beef Casserole is that solution—ideal for a cozy weeknight supper, a festive get-together, or the kind of lazy Sunday when comfort food is a necessity. Inspired by mid‑century American casseroles with a modern twist, this recipe layers seasoned beef, cheese, and vegetables under a blanket of creamy sauce and crispy topping.

The inspiration? My grandmother’s kitchen, where casseroles reigned supreme during colder months. She’d prepare something hearty and filling—often with ground beef—then gather the family around the table. The aroma of simmering beef, onions, and garlic still transports me back to laughter-filled dinners. This recipe pays homage to that tradition: simple, satisfying, and irresistibly nostalgic.

Ingredients

(Serves 6–8)

For the Beef Base

• 1½ pounds (700 g) ground beef (80/20 lean-to-fat ratio for flavor)

• 1 medium yellow onion, finely chopped

• 3 garlic cloves, minced

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 teaspoon dried oregano

• ½ teaspoon smoked paprika (optional, for a subtle smoky depth)

• 1 cup tomato sauce (or diced tomatoes in puree)

For the Vegetable Layer

• 1 cup frozen peas and carrots mix (or fresh mixed vegetables, chopped)

• 1 cup corn kernels (frozen, canned, or fresh)

• 1 bell pepper (any color), diced

For the Creamy Sauce

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 2 cups whole milk (or 2% for lighter version)

• ½ cup sour cream (optional, for richness)

• 1 cup shredded cheddar cheese

For the Topping

• 1 cup shredded mozzarella cheese (or mixed mozzarella + parmesan)

• ½ cup breadcrumbs (Panko or plain)

• 1 tablespoon chopped fresh parsley (optional, garnish)

Why This Dish Works

• All-in-one convenience: Protein, veggies, starch (topping), and sauce—everything bakes together, cutting down on pans and cleanup.

• Flavor depth: Savory ground beef, aromatic garlic and onions, bright vegetables, creamy cheese sauce—it hits all taste notes.

• Customizable & make-ahead: Swap veggies, use ground turkey, or double up the cheese. Assemble it ahead of time and bake later.

• Kid-friendly & crowd-pleasing: Cheese and familiar flavors makes it a hit with all ages.

Step-by-Step Instructions

1. Preheat & Prep

Preheat your oven to 375 °F (190 °C). Lightly grease a 9×13-inch casserole dish or similarly sized deep baking pan.

2. Cook the Beef Mixture

1. In a large skillet over medium-high heat, brown the ground beef until no longer pink. Break it apart with a spatula.

2. Add chopped onion and sauté for 3–4 minutes until translucent.

3. Stir in garlic, salt, pepper, oregano, and smoked paprika. Cook about 1 minute until fragrant.

4. Pour in tomato sauce and stir to combine. Lower heat and simmer 5 minutes, stirring occasionally. Remove from heat.

3. Add Vegetables

Stir in peas and carrots, corn, and diced bell pepper into the beef mixture. Mix until evenly distributed, then set aside.

4. Create the Creamy Sauce

1. In a medium saucepan, melt butter over medium heat.

2. Whisk in flour to form a paste; cook 1 minute until lightly golden.

3. Gradually whisk in milk until smooth.

4. Bring to a simmer and cook 2–3 minutes until sauce thickens.

5. Remove from heat and stir in sour cream (if using) and cheddar cheese until melted and silky.

5. Assemble the Layers

1. Spread half the beef-vegetable mix into the casserole dish.

2. Pour half the creamy cheese sauce evenly on top.

3. Layer remaining beef mix and then the rest of the sauce.

6. Add the Topping

1. Sprinkle mozzarella cheese in an even layer.

2. Top with breadcrumbs for crunch.

3. (Optional) drizzle a bit of melted butter over breadcrumbs to help golden-up.

7. Bake Until Bubbly

Bake for 25–30 minutes, or until casserole is bubbly around edges and topping is golden brown.
If the top isn’t browned enough, finish with a quick 2–3 minute broil (watch closely).

8. Rest & Serve

Allow casserole to rest 5 minutes—this helps it set and makes serving neater. Garnish with fresh parsley before slicing.

Tips for Success

• Lean vs. fatty beef: 80/20 gives great flavor and moisture. If using leaner beef, add a tablespoon of olive oil during sauté.

• Veggie flexibility: Swap in mushrooms, zucchini, spinach, or broccoli florets—just ensure uniform chopping.

• Sauce consistency: It should coat the back of a spoon. Too thick? Add a splash more milk. Too thin? Simmer longer to thicken.

• Make-ahead hack: Fully assemble and refrigerate up to 24 hours in advance. Bring to room temp 30 minutes pre-bake. May need additional 5–10 minutes baking.

• Freezer option: Freeze before topping; thaw and add topping before baking. May need extra bake time.

Variations & Substitutions

Vegetarian Swap

Replace ground beef with 2 cans (15 oz each) of mixed beans (black beans, kidney, pinto). Season with taco or Italian seasoning to taste. Reduce salt slightly, bake as directed.

Tex-Mex Twist

• Season beef with cumin, chili powder, and coriander.
• Use pepper jack and cheddar cheeses.
• Add black beans and diced tomatoes with green chiles.
• Top with crushed tortilla chips instead of breadcrumbs, garnish with cilantro and lime.

Italian-Style Bake

• Use Italian-seasoned ground beef or ground pork.
• Mix marinara sauce instead of tomato sauce.
• Stir in spinach and mushrooms.
• Top with mozzarella and Parmesan, sprinkle fresh basil.

Low-Carb Option

• Skip breadcrumbs topping—use extra cheese or chopped nuts like walnuts.
• Use cauliflower rice in place of breadcrumbs in topping layer.

Nutrition Highlights (approx. per serving, based on 8 servings)

• Calories: ~390 kcal

• Protein: 28 g

• Fat: 22 g (saturated 10 g) depending on cheese/beef choice

• Carbohydrates: 18 g (fiber 4–5 g)

• Micronutrients:

  • Vitamin A/C (from vegetables)

  • Calcium (from dairy)

  • Iron (from beef)

Note: These estimates vary depending on your ingredient choices.

Pairing Suggestions

• Salads: Arugula with lemon vinaigrette; cucumber–tomato salad for freshness

• Bread: Garlic knots, cheesy biscuits, or warm dinner rolls

• Side Sides: Steamed broccoli, roasted Brussels sprouts, or green beans

• Beverages:

  • Red wine: Medium-bodied like Merlot or Chianti

  • White wine: Richer whites like Chardonnay

  • Non-alcoholic: Sparkling water with citrus; iced tea for a casual meal

Chefs’ Notes & Troubleshooting

Why isn’t my casserole set?

Either the sauce is too loose or filling is hot right out of oven. Always allow 5–10 minutes rest time after baking to let components firm.

Bread on top—soggy or burnt?

If sogginess: switch to Panko, drizzle butter first. If burnt: tent with foil halfway bake or move rack down one level.

Can I add too many vegetables?

If doubling veggies, reduce meat or sauce slightly—too much veg may make it watery unless sauce is increased.

Is the sauce grainy?

That means it wasn’t fully whisked into the milk or roux. Reheat gently, whisk vigorously to smooth. Avoid overheating.

Why This Recipe Will Shine on Your Table

• Universal appeal: kids, picky eaters, and adults adore cheesy, meaty bakes.

• Balance of textures: silky sauce, tender meat/veggies, crisp topping.

• Easy prep: one skillet, one saucepan, saving dishwasher grief.

• Potential for creativity: with protein, veggie, and seasoning swaps, this casserole is a blank canvas.

• Comforting & nostalgic: evokes warm memories of family dinners and homemade cooking.

Print