Ground Beef Casserole
On a rainy October evening, the house smelled like cinnamon, roasted onions, and something bubbling warm from the oven — a Ground Beef Casserole that made everyone trade jackets for blankets and gather around the table. This seasonal favorite is one of those cozy, stick-to-your-ribs dishes that readers come back to year after year for its comfort, simplicity, and the way it fills the kitchen with homey aromas.
Introduction
This Ground Beef Casserole is a reader favorite because it balances hearty beef, tender vegetables, and a golden topping into a one-dish meal that’s perfect for busy weeknights and slow Sunday suppers. If you love casseroles, you might also enjoy a similarly comforting cheesy ground beef and rice casserole that pairs well with fall salads.
Ingredients
Makes one 9×13-inch casserole (6–8 servings)
- 1 1/2 pounds ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup beef broth
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups mashed potatoes (store-bought or homemade)
- 2 tablespoons olive oil
Step-by-Step Instructions
Follow these steps for a dependable, delicious Ground Beef Casserole.
- Preheat and prep
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with a little olive oil.
- Brown the beef
- In a large skillet over medium-high heat, add 2 tablespoons olive oil.
- Add the onion and cook until translucent, about 4 minutes.
- Add the ground beef and garlic, breaking the meat with a spoon; cook until no pink remains.
- Drain any excess fat.
- Build the filling
- Stir in carrots, peas, diced tomatoes, beef broth, thyme, smoked paprika, salt, and pepper.
- Simmer for 8–10 minutes until the carrots begin to soften and the sauce slightly reduces.
- Remove from heat and stir in sour cream and half of the shredded cheddar for a creamy finish.
- Assemble the casserole
- Spoon the beef mixture into the prepared baking dish and spread evenly.
- Top with mashed potatoes, smoothing with a spatula.
- Sprinkle the remaining cheddar on top.
- Bake and finish
- Bake for 25–30 minutes until the top is golden and the filling bubbles at the edges.
- If you like a crispier top, broil for 2–3 minutes while watching closely.
- Let rest for 10 minutes before serving.
If you prefer a different texture or ingredient profile, check out this hearty cheesy ground beef potato casserole for another comforting twist.
Tips for Success
- Use medium-fat ground beef for flavor without excessive grease. Drain well to avoid a soggy casserole.
- If your mashed potatoes are very loose, chill them for 10 minutes before topping to hold their shape.
- Taste and adjust seasoning before baking; salt and pepper levels may change as the dish reduces.
- For even cooking, cut vegetables to similar sizes so everything finishes at the same time.
- To save time, use leftover roast or instant mashed potatoes and frozen mixed vegetables.
For more ideas on how to make hearty one-dish meals, try this crowd-pleasing cowboy casserole with ground beef, corn, and tater tots.
Possible Variations
Make this Ground Beef Casserole your own with these simple swaps.
- Gluten-free: Use gluten-free breadcrumbs or omit any flour-thickened sauces; confirm broth is gluten-free.
- Streusel topping: For a savory streusel, mix panko (or gluten-free panko), melted butter, herbs, and parmesan; sprinkle on top before baking.
- Cheesy bake: Swap in pepper jack or smoked gouda for a bolder flavor.
- Veg-forward: Add mushrooms, bell peppers, or swap half the meat for lentils to stretch the casserole while keeping it satisfying.
- Spicy southwest: Stir in a tablespoon of taco seasoning and use roasted corn and black beans for a southwestern spin similar to this creamy Rotel pasta with ground beef dinner.
Storage Recommendations
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 15–20 minutes or microwave individual portions until heated through.
- Freeze: Cool completely, then wrap the casserole dish tightly with plastic wrap and foil or transfer portions into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating in the oven.
- Reheating tip: Add a splash of broth or a thin layer of water over the casserole before reheating to prevent drying, then cover with foil for the first part of reheating.
Conclusion
This Ground Beef Casserole is an autumn staple: easy to assemble, full of comforting flavors, and ideal for feeding a crowd or savoring as leftovers. For a southwest-inspired variant that’s bright and hearty, I also enjoy the detailed recipe for a Southwest Ground Beef Casserole which offers lively spices and colorful add-ins.
FAQs
Can I use lean ground beef for this casserole?
Yes — lean ground beef works well. You may need to add a little extra oil when browning to keep the mixture flavorful and prevent sticking.How long does it take to bake from frozen?
If baking from frozen, cover with foil and bake at 375°F for about 60–75 minutes until warmed through, then uncover and brown the top for 10–15 minutes.Can I make the casserole vegetarian?
Yes. Replace the beef with cooked lentils, crumbled tofu, or a plant-based ground meat substitute and adjust seasonings and broth as needed.Is this recipe freezer-friendly?
Absolutely. Freeze whole or in portions for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven for best texture.
Ground Beef Casserole
- Total Time: 50 minutes
- Yield: 6-8 servings
- Diet: None
Description
A cozy, stick-to-your-ribs Ground Beef Casserole that balances hearty beef, tender vegetables, and a golden topping, perfect for busy weeknights and slow Sundays.
Ingredients
- 1 1/2 pounds ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup beef broth
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups mashed potatoes (store-bought or homemade)
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little olive oil.
- In a large skillet over medium-high heat, add 2 tablespoons olive oil. Add the onion and cook until translucent, about 4 minutes. Add the ground beef and garlic, breaking the meat with a spoon; cook until no pink remains. Drain any excess fat.
- Stir in carrots, peas, diced tomatoes, beef broth, thyme, smoked paprika, salt, and pepper. Simmer for 8–10 minutes until the carrots begin to soften and the sauce slightly reduces. Remove from heat and stir in sour cream and half of the shredded cheddar for a creamy finish.
- Spoon the beef mixture into the prepared baking dish and spread evenly. Top with mashed potatoes, smoothing with a spatula. Sprinkle the remaining cheddar on top.
- Bake for 25–30 minutes until the top is golden and the filling bubbles at the edges. If you like a crispier top, broil for 2–3 minutes while watching closely. Let rest for 10 minutes before serving.
Notes
Use medium-fat ground beef for flavor without excessive grease. Adjust seasoning before baking; salt and pepper levels may change as the dish reduces. Refrigerate leftovers or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American