Classic Ground Beef Casserole That Vanishes in Minutes

You know the dish every family secretly hopes appears on the table? This is it. Budget-friendly, weeknight-proof, and scandalously satisfying.

The kind of casserole that turns “What’s for dinner?” into silence—because everyone’s already eating. No fluff, no fads—just cozy flavors, real ingredients, and the kind of leftovers that mysteriously disappear overnight.

Why Everyone Loves This Recipe

This casserole nails the sweet spot between comfort and convenience. It’s a layered one-pan wonder: savory beef, tender pasta, a tangy tomato base, creamy cheese blend, and a golden baked top.

The flavors mingle without getting muddy, and the textures—saucy, creamy, and just a little crisp—keep each bite interesting. Plus, it scales up easily, freezes well, and plays nice with picky eaters.

Servings, Prep time, Cooking time, Calories

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Calories: ~480 per serving (based on 8 servings)

Things You’ll Need on Hand

1 pound ground beef (85–90% lean)
8 ounces short pasta (egg noodles, rotini, or penne)
1 tablespoon olive oil (if needed)
1 medium yellow onion, diced
3 cloves garlic, minced
1 can (14–15 oz) crushed tomatoes or tomato sauce
1 can (10–12 oz) diced tomatoes with juices
2 tablespoons tomato paste
1 teaspoon sugar (to balance acidity)
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2–3/4 teaspoon kosher salt, to taste
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 cup sour cream or Greek yogurt
4 ounces cream cheese, softened
1 1/2 cups shredded cheddar or Colby Jack
1/2 cup shredded mozzarella (for melt and stretch)
2 tablespoons chopped fresh parsley or chives
Nonstick spray for the baking dish

The Method – Instructions

Preheat and prep. Heat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Boil the pasta. Cook in salted water until just shy of al dente (1–2 minutes less than package).
Drain and set aside.
Brown the beef. In a large skillet over medium-high, cook the ground beef, breaking it up. If it’s very lean, add a splash of olive oil. Cook until browned with a little caramelization.
Drain excess fat if needed.
Sweat the aromatics. Add onion and cook 3–4 minutes until translucent. Stir in garlic for 30 seconds until fragrant (aka: don’t burn it).
Build the sauce. Add crushed tomatoes, diced tomatoes, tomato paste, sugar, Italian seasoning, smoked paprika, oregano, salt, pepper, and red pepper flakes. Simmer 5–7 minutes until slightly thickened.
Taste and adjust seasoning.
Mix the creamy layer. In a bowl, whisk sour cream (or Greek yogurt) with cream cheese until smooth. Fold in half the cheddar and all the mozzarella. Season with a pinch of salt and pepper.
Combine pasta and sauce. Toss the cooked pasta with the beefy tomato sauce until well coated.
Assemble. Spread half the pasta mixture in the dish.
Dollop and gently spread the creamy cheese layer over it. Top with the remaining pasta.
Top and bake. Sprinkle the remaining cheddar evenly on top. Bake uncovered for 20–25 minutes until bubbly and lightly golden.
Finish. Rest 5–10 minutes so it sets (crucial!).
Garnish with parsley or chives. Slice, serve, accept compliments.

Storage Instructions

Fridge: Cool fully, then store in airtight containers for up to 4 days.
Freezer: Wrap tightly and freeze for up to 3 months. For best results, freeze before baking; thaw overnight and bake as directed, adding 5–10 minutes.
Reheat: Oven at 325°F covered with foil until hot, or microwave in short bursts (stir halfway).
Add a splash of broth if it looks dry.

Healthy Reasons to Try This

Protein-forward: Ground beef delivers iron, B12, and satisfying protein to keep you full longer.
Smart swaps: Greek yogurt instead of sour cream trims saturated fat while adding extra protein.
Tomato power: Lycopene-rich tomatoes support heart health—yes, your comfort food can be a team player.
Portion control that works: This dish slices cleanly, so you can plate sensible servings and still feel treated.

Nutrition Stats

Numbers will vary with pasta shape, cheese choice, and how heavy your hand gets with the cheese (we see you).

Common Blunders

Overcooking pasta: If it’s fully soft before baking, it’ll turn mushy. Slightly undercook it.
Skipping the rest: Slicing immediately makes it slide into chaos. Five minutes is non-negotiable.
Underseasoning the sauce: The cheese layer mellows flavors.
Make the sauce punchy before layering.
Greasy casserole: Drain excess beef fat, especially if using lower-quality blends.
Dry top: If your oven runs hot, cover loosely with foil for the first 10 minutes, then uncover to brown.

Other Versions to Try

Veg-loaded: Add diced bell peppers, mushrooms, and spinach to the beef. You’ll sneak in color and fiber, ninja-style.
Tex-Mex twist: Swap Italian seasoning for chili powder and cumin. Use pepper jack and top with green onions.
Lower-carb: Replace pasta with roasted spaghetti squash strands.
Still cozy, fewer carbs—win-win.
Creamy alfredo mashup: Swap tomato sauce for a light Alfredo and add peas. It shouldn’t work. It does.
Turkey or bison: Use lean ground turkey or bison for a lighter vibe; add 1 tablespoon olive oil to keep it juicy.

FAQ

Can I make this ahead?

Yes.

Assemble up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge at 375°F, adding about 10 extra minutes.

What’s the best pasta shape for casseroles?

Short shapes with ridges (rotini, penne, cavatappi) hold sauce well. Egg noodles are classic and super tender, IMO.

How do I prevent a watery casserole?

Simmer the sauce until slightly thick, drain pasta well, and don’t overload with watery veggies unless you sauté them first.

Can I skip the cream cheese?

You can.

Use all sour cream or Greek yogurt and an extra 1/2 cup shredded cheese. The texture will be lighter but still creamy.

Is there a dairy-free option?

Use dairy-free cream cheese and yogurt, and top with a good meltable vegan cheese. Check labels for flavor and melting performance—some are shockingly good now, FYI.

How spicy is it?

Mild by default.

Red pepper flakes add a whisper of heat—double them if your taste buds like drama.

Chef’s Final Word

This Classic Ground Beef Casserole is the culinary equivalent of your favorite hoodie: reliable, flattering to everyone, and somehow always the right choice. Keep the method tight—bold sauce, al dente pasta, proper rest—and you’ll have a weeknight staple that eats like a Sunday special. Make it once, and the request texts start rolling in.

Don’t say I didn’t warn you.