Ground Beef Casserole Recipe

Ground beef: This is the main protein in the dish and gives it a hearty flavor.

Chopped onion: Adds a mild sweetness and depth to the casserole.

Minced garlic: Brings a little kick and lots of aroma.

Tomato sauce: Provides a tangy base that ties all the flavors together.

Shredded cheddar cheese: Melts on top to create a gooey, delicious finish.

Cooked pasta: Acts as the comforting base that soaks up all the tasty sauce.

One of the most helpful steps in this Ground Beef Casserole Recipe is cooking the ground beef until it’s nicely browned and then draining the extra fat. Here’s how you can do that like a pro:

1. Heat your skillet over medium heat before adding the ground beef. This helps it cook evenly.
2. Break the beef into smaller pieces with a spatula or wooden spoon as it cooks. Stir it around so all sides get browned.
3. Keep cooking until the beef turns a nice brown color and there’s no pink left.
4. Once browned, carefully tilt the skillet and use a spoon to scoop out the liquid fat, or pour it off into a heat-safe container. Be careful—it’s hot!

Doing this makes your casserole taste better because browning the beef adds a rich, deep flavor that just can’t be beat. Plus, draining the fat keeps the dish from being greasy, so it’s lighter and more enjoyable.

When I first tried this, I didn’t drain the fat and my casserole felt heavy and oily. After I started draining it, the texture and taste improved a lot! Also, if you want to save time, you can use lean ground beef with less fat to begin with, which means less draining and a cleaner dish.

This simple step really makes a difference and helps your Ground Beef Casserole turn out just right every time.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with lentils: Lentils offer a plant-based alternative that is high in protein and fiber, making it a nutritious substitute.

• chopped onion - Substitute with leeks: Leeks provide a milder onion flavor and can add a subtle sweetness to the dish.

• chopped onion - Substitute with shallots: Shallots have a more delicate and slightly sweet flavor compared to onions, enhancing the casserole's taste.

• garlic - Substitute with garlic powder: Garlic powder can be used when fresh garlic is unavailable, offering a similar flavor with less intensity.

• garlic - Substitute with onion powder: While not a direct substitute, onion powder can add a savory depth to the dish in the absence of garlic.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes provide a chunkier texture and fresh tomato flavor, which can enhance the casserole.

• tomato sauce - Substitute with salsa: Salsa adds a zesty and spicy kick, bringing a different dimension to the casserole.

• shredded cheddar cheese - Substitute with mozzarella cheese: Mozzarella offers a milder flavor and a creamy texture when melted.

• shredded cheddar cheese - Substitute with vegan cheese: Vegan cheese is a dairy-free alternative that can mimic the texture and flavor of cheddar.

• cooked pasta - Substitute with zucchini noodles: Zucchini noodles provide a low-carb and gluten-free option, adding a fresh twist to the casserole.

• cooked pasta - Substitute with quinoa: Quinoa is a protein-rich grain that offers a nutty flavor and a different texture, making the dish more nutritious.

• Allow the ground beef casserole to cool to room temperature. This prevents condensation, which can make the dish soggy when stored.

• For short-term storage, transfer the casserole to an airtight container. Refrigerate for up to 3-4 days. This keeps the cheddar cheese topping fresh and the pasta from becoming mushy.

• For longer storage, consider freezing. Divide the casserole into individual portions for easy reheating. Wrap each portion tightly in plastic wrap, then place in a freezer-safe bag or container. This helps maintain the flavors of the tomato sauce and ground beef.

• Label each container with the date of freezing. This ensures you use the casserole within 2-3 months for optimal taste and texture.

• When ready to enjoy, thaw the casserole in the refrigerator overnight. This gradual thawing helps retain the integrity of the onion and garlic flavors.

• Reheat in the oven at 350°F (175°C) until the cheese is bubbly and the casserole is heated through, approximately 20-30 minutes. Alternatively, use a microwave for a quicker option, but be mindful that the texture may vary slightly.

• If reheating from frozen, cover the casserole with foil and bake at 350°F (175°C) for 45-60 minutes, removing the foil in the last 10 minutes to allow the cheddar cheese to melt beautifully.

• Preheat your oven to 350°F (175°C). Place the ground beef casserole in an oven-safe dish, cover it with aluminum foil to prevent drying, and heat for about 20-25 minutes. This method ensures the cheddar cheese remains gooey and the pasta retains its delightful texture.

• For a quick fix, use the microwave. Transfer a portion of the casserole to a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to maintain moisture. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place a serving of the casserole in the air fryer basket, ensuring it's spread out evenly. Heat for about 5-7 minutes. This method can give the cheese a crispy edge, adding a delightful texture contrast.

• On the stovetop, use a skillet over medium-low heat. Add a splash of tomato sauce or a bit of water to the pan to prevent sticking. Stir occasionally until the casserole is heated through, ensuring the ground beef and onion flavors meld beautifully once again.

• Skillet: Used for browning the ground beef and cooking the onions and garlic until they are translucent.

• Oven: Preheated to 350°F (175°C) for baking the casserole until the cheese is melted and bubbly.

• Baking dish: Holds the combined pasta and beef mixture, topped with cheese, for baking.

• Knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Wooden spoon: Useful for stirring the ingredients in the skillet and combining the pasta and beef mixture in the baking dish.

• Measuring cup: Used to measure the correct amount of pasta and shredded cheddar cheese.

• Can opener: Necessary for opening the can of tomato sauce.

• Colander: Drains the excess fat from the browned ground beef and can also be used to drain cooked pasta if needed.

Pre-cook the pasta: Cook the pasta a day ahead and store it in the fridge. This saves time when assembling the casserole.

Batch cook ground beef: Cook extra ground beef and freeze portions for future meals. This reduces prep time for similar recipes.

Use pre-chopped onions: Buy pre-chopped onions or chop them in bulk and freeze. This minimizes chopping time.

Shred cheese in advance: Shred the cheddar cheese beforehand and store it in an airtight container. This makes assembly quicker.

Simmer sauce in bulk: Make a large batch of tomato sauce and freeze in portions. This speeds up the cooking process.