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Crazy Good Casserole

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  • Prep Time: 20 minutes

  • Cook Time: 30 minutes

  • Total Time: 50 minutes

  • Recipe Intensity: Easy (Perfect for beginner to intermediate cooks)

  • Recipe Cost: Budget-Friendly (Approximately $15-$20 total, or about $2.50-$3.00 per serving)

  • Course: Main Course

  • Cuisine: American

  • Servings: 6-8 people

  • Keywords: Casserole, Ground Beef, Pasta, Comfort Food, Easy Dinner, Family Meal, Make-Ahead

Ingredients

For the Casserole:

  • 1 tablespoon olive oil

  • 1 medium yellow onion, finely chopped

  • 2 cloves garlic, minced

  • 1 pound lean ground beef (85/15 or 90/10 works best)

  • 1 teaspoon salt, divided

  • ½ teaspoon black pepper

  • 1 teaspoon paprika

  • 8 ounces (about 3 cups) uncooked rotini or penne pasta

  • 1 (15-ounce) can tomato sauce

  • 1 (10.5-ounce) can condensed tomato soup (do not add water)

  • 1 cup beef broth

For the Creamy Cheese Layer:

  • 1 (8-ounce) block cream cheese, softened at room temperature

  • 1 cup sour cream

  • ½ cup grated Parmesan cheese

  • 2 green onions, thinly sliced (optional, for freshness)

For the Topping:

  • 2 cups shredded sharp cheddar cheese, divided

  • ¼ cup chopped fresh parsley (or 1 tablespoon dried)

Equipment You’ll Need

  • Large skillet or Dutch oven

  • Large pot for boiling pasta

  • 9×13 inch baking dish

  • Mixing bowls

  • Measuring cups and spoons

  • Colander

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). This ensures it’s perfectly heated and ready to go when your casserole is assembled. Lightly grease your 9×13 inch baking dish with butter or non-stick spray.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions, but aim for al dente (cooked but still slightly firm). It will continue to cook in the oven, so this prevents it from becoming mushy. Drain the pasta and set it aside.

Step 3: Build the Flavor Base

While the pasta cooks, heat the olive oil in your large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Increase the heat to medium-high and add the ground beef, ½ teaspoon of salt, black pepper, and paprika. Cook, breaking it up with a spoon, until the beef is fully browned and no pink remains. Drain off any excess grease.

Step 4: Create the Savory Sauce

To the skillet with the browned beef, add the tomato sauce, condensed tomato soup, and beef broth. Stir everything together until well combined. Let the mixture simmer for 3-4 minutes, allowing the flavors to meld. Taste and adjust seasoning with the remaining ½ teaspoon of salt if needed.

Step 5: Make the Creamy Cheese Layer

In a separate medium bowl, combine the softened cream cheese, sour cream, grated Parmesan, and green onions (if using). Use a hand mixer or a sturdy whisk to beat the mixture until it’s smooth and creamy. This layer is the secret to the casserole’s incredible richness.

Step 6: Assemble the Casserole (The Fun Part!)

This is where the magic happens. In your greased 9×13 baking dish, layer the ingredients as follows:

  1. The Base: Spread the cooked and drained pasta evenly across the bottom of the dish.

  2. The Creamy Layer: Dollop the entire cream cheese mixture over the pasta. Use a spatula to spread it as evenly as you can—it’s okay if it doesn’t cover every single inch.

  3. The Meat Sauce: Pour the entire beef and tomato sauce mixture over the creamy layer. Spread it gently to cover everything beneath.

  4. The Cheesy Topping: Sprinkle 1 ½ cups of the shredded cheddar cheese evenly over the top.

Step 7: Bake to Perfection

Place the uncovered casserole in the preheated oven and bake for 25-30 minutes. You’re looking for the cheese to be completely melted, the edges to be bubbly, and the top to have beautiful golden-brown spots.

Step 8: The Finishing Touch

For an extra-cheesy, restaurant-quality finish, carefully remove the casserole from the oven and sprinkle the remaining ½ cup of cheddar cheese over the top. Return it to the oven for just 2-3 more minutes, or until the new cheese has melted.

Step 9: Rest and Serve

Let the casserole rest for 5-10 minutes before serving. This is a crucial step! It allows the layers to set, making it much easier to slice and serve cleanly. Garnish with chopped fresh parsley for a pop of color and freshness.

Nutrition Information

(Please note: Nutritional values are estimates and can vary based on specific ingredients used.)

Serving Size: 1/8th of the casserole
Calories: 545
Total Fat: 31g

  • Saturated Fat: 16g

  • Trans Fat: 1g
    Cholesterol: 105mg
    Sodium: 1180mg
    Total Carbohydrates: 34g

  • Dietary Fiber: 2g

  • Sugars: 8g
    Protein: 31g

Vitamin D: 1mcg | Calcium: 380mg | Iron: 3mg | Potassium: 620mg

Chef’s Notes & Tips for Success

  • Make-Ahead Magic: You can assemble the entire casserole up to 24 hours in advance. Cover it tightly with plastic wrap and store it in the refrigerator. When ready to bake, you may need to add 5-10 minutes to the cooking time since it will be going into the oven cold.

  • Freezing Instructions: Assemble the casserole but do not bake it. Wrap it tightly in both plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.

  • Customize It:

    • Vegetable Boost: Add 1 cup of finely chopped mushrooms or bell peppers when you sauté the onion.

    • Spice It Up: Add a pinch of red pepper flakes to the beef or use a can of Rotel diced tomatoes & green chilies in place of half the tomato sauce.

    • Different Protein: Ground turkey or Italian sausage are excellent substitutes for the ground beef.

    • Lighter Version: Use low-fat cream cheese, sour cream, and cheese to reduce the calorie and fat content.

We hope this Crazy Good Casserole becomes a new favorite in your home. It’s the kind of hearty, satisfying meal that brings people together. Enjoy

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