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Ground Beef Casserole

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Total Time: 1 hour 10 minutes (30 minutes prep, 40 minutes cook) | Difficulty: Easy | Serves: 6-8

This Ground Beef Casserole is the ultimate comfort food, designed for busy weeknights but delicious enough for a casual weekend supper. It layers seasoned ground beef, tender pasta, a rich tomato and cheese sauce, and a golden, bubbly topping into a satisfying one-dish meal. It’s incredibly forgiving, perfect for making ahead, and a guaranteed crowd-pleaser for the whole family.

Ingredients

  • 1 pound lean ground beef (90/10)

  • 1 tablespoon olive oil

  • 1 medium yellow onion, diced

  • 3 cloves garlic, minced

  • 1 teaspoon salt, divided

  • ½ teaspoon black pepper

  • 1 (24-ounce) jar of your favorite marinara sauce

  • 1 (15-ounce) can diced tomatoes, undrained

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 8 ounces (about 3 cups) dried pasta (rotini, penne, or medium shells work well)

  • 1 cup water

  • 2 cups shredded mozzarella cheese, divided

  • 1 cup shredded sharp cheddar cheese

  • ½ cup grated Parmesan cheese, divided

  • ½ cup full-fat sour cream

  • For Topping: ¼ cup panko breadcrumbs mixed with 1 tablespoon melted butter and 1 tablespoon chopped fresh parsley (optional)

Equipment

  • Large skillet or Dutch oven

  • 9×13 inch baking dish

  • Large pot for boiling pasta (optional)

  • Colander

  • Mixing bowls

Instructions

Step 1: Brown the Beef & Aromatics

  • Time: 10 minutes | Intensity: Medium-High Heat

  • Preheat your oven to 375°F (190°C). Lightly grease the 9×13 baking dish.

  • In a large skillet or Dutch oven over medium-high heat, heat the olive oil. Add the diced onion and cook for 3-4 minutes until softened.

  • Add the ground beef, breaking it apart with a wooden spoon. Cook for 5-7 minutes until no pink remains. In the last minute of cooking, add the minced garlic, ½ teaspoon of the salt, and the black pepper. Stir until fragrant, about 30 seconds.

  • Carefully drain any excess grease from the skillet.

Step 2: Build the Sauce

  • Time: 5 minutes | Intensity: Medium Heat

  • To the beef mixture in the skillet, add the entire jar of marinara sauce, diced tomatoes with their juices, dried oregano, dried basil, and remaining ½ teaspoon of salt. Stir to combine.

  • Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 5 minutes to allow the flavors to meld. Remove from heat.

Step 3: Prepare the Pasta & Cheese Mixture

  • Time: 10 minutes | Intensity: Low (Passive)

  • While the sauce simmers, cook the pasta in a large pot of salted boiling water for 2 minutes LESS than the package directions indicate for al dente. The pasta will finish cooking in the oven. Drain and set aside.

  • In a medium bowl, combine 1 ½ cups of the mozzarella cheese, all of the cheddar cheese, ¼ cup of the Parmesan cheese, and the sour cream. Mix until well blended.

Step 4: Assemble the Casserole

  • Time: 5 minutes | Intensity: Low

  • To the skillet with the meat sauce, add the drained, par-cooked pasta and the water. Stir thoroughly—the water will help create steam to finish cooking the pasta.

  • Gently fold in the cheese and sour cream mixture until everything is evenly distributed and the cheese begins to melt into the sauce.

  • Pour the entire mixture into the prepared baking dish and spread it into an even layer.

Step 5: Add Topping & Bake

  • Time: 40 minutes | Intensity: Low (Passive/Oven)

  • Sprinkle the remaining ½ cup of mozzarella and ¼ cup of Parmesan cheese evenly over the top. For a crunchy finish, sprinkle the buttered panko mixture over the cheese.

  • Cover the dish tightly with aluminum foil and bake for 25 minutes.

  • Remove the foil and bake for an additional 15-20 minutes, or until the casserole is hot and bubbly all the way through and the top is golden brown.

Step 6: Rest & Serve

  • Time: 10 minutes (Critical!) | Intensity: Low (Passive)

  • This is the most important step for perfect slices. Remove the casserole from the oven and let it rest, uncovered, on a wire rack for at least 10 minutes before serving. This allows the liquids to be fully absorbed, setting the structure so you get clean servings instead of a runny mess.

  • Garnish with additional fresh parsley if desired, and serve with a simple green salad or steamed vegetables.

Make-Ahead & Storage Instructions

  • Make-Ahead: Assemble the casserole completely (through step 4) up to 24 hours in advance. Cover tightly and refrigerate. When ready to bake, add the topping, and bake covered at 375°F. You will likely need to add 10-15 minutes to the covered baking time since it’s starting from cold.

  • Storing Leftovers: Allow leftovers to cool completely. Store in an airtight container in the refrigerator for up to 4 days.

  • Freezing: This casserole freezes beautifully. Assemble and bake as directed. Let it cool completely, then wrap the entire dish (or individual portions) tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat, covered, in a 350°F oven until heated through.

  • Reheating: Reheat individual portions in the microwave for 1-2 minutes. For larger portions, reheat in a 350°F oven, covered with foil, for 15-20 minutes or until hot.

Nutrition Information

Per serving (based on 8 servings). Values are estimates calculated using nutrition software and should be used as a guide.

  • Calories: 485 kcal

  • Total Fat: 24g

  • Saturated Fat: 12g

  • Cholesterol: 85mg

  • Sodium: 920mg

  • Total Carbohydrates: 35g

  • Dietary Fiber: 3g

  • Sugars: 6g

  • Protein: 32g

Note: For a lower-carb version, consider substituting the pasta for a hearty vegetable like diced zucchini or cauliflower florets. To reduce sodium, use no-salt-added diced tomatoes and a low-sodium marinara sauce. Nutrition information does not include optional panko topping.

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