The sizzle of ground beef hitting a hot skillet. Steam rising from melted cheese and tender vegetables. This simple ground beef casserole transforms ordinary pantry staples into pure comfort food magic.
Think of this dish as your weeknight hero – seasoned beef, creamy rice, and melted cheese all baked together until bubbly. It’s like that easy beef rice casserole your neighbor always raves about, but with my secret spice blend that makes all the difference. Full details in the blog!
I’ve been tweaking this recipe for months, testing different herb combinations and cheese ratios until it was absolutely perfect. My passion for finding those subtle flavor pairings really shines here – wait until you taste the cumin and paprika magic. I tested it on three families. You’ll love the secret!
PrintSimple Ground Beef Casserole Recipe: Easy and Delicious
This Simple Ground Beef Casserole offers easy beef rice casserole cheesy comfort with veggies and creamy layers. Perfect for busy weeknights, it includes flavors from Cheesy Ground Beef Casserole Veggies and Cowboy Ground Beef Casserole Tots for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 1 pound uncooked penne
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 medium onion chopped
- 1 clove garlic minced
- 1.5 cups marinara sauce
- Salt & pepper to taste
- 1.5 cups shredded cheddar cheese
Instructions
- Heat your oven to 400F and place a rack in the middle. Lightly grease a 9 by 13 baking dish with cooking spray.
- Bring a large pot of salted water to a boil and cook the penne for about 10 minutes so it remains slightly firm.
- Warm oil in a skillet over medium-high heat then add the beef and onion, breaking the meat apart as it cooks for 10 minutes. Stir in garlic near the end and drain fat if necessary.
- Mix in the marinara sauce and heat it through, seasoning with salt and pepper to taste.
- Drain pasta and put it into the baking dish. Pour the meat mixture over the pasta and stir to combine. Spread an even layer of cheddar cheese on top, or for extra cheesiness, fold in an additional half cup before adding the rest.
- Bake uncovered for 10 minutes until the cheese melts, then optionally broil for a few minutes to brown the top. Serve right away.
Notes
- This is a very flexible recipe where additions or substitutions are welcomed
- Check the blog for tips
- Also included in Salt & Lavender: Everyday Essentials hardcover cookbook chapter 6
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Why You’ll Love This Simple Ground Beef Casserole
This recipe captures everything I adore about comfort foodit’s forgiving, flexible, and transforms basic pantry ingredients into something extraordinary. The penne pasta holds onto every bit of that rich marinara sauce, while the melted cheddar creates those irresistible golden-brown patches we all fight over.
What makes this dish truly special is how the flavors meld together during baking. The ground beef becomes incredibly tender, the onion sweetens beautifully, and that hint of garlic weaves through every single bite. It’s the kind of meal that fills your kitchen with the most wonderful aromas.
- One-dish wonder: Everything bakes together in your trusty 9×13 pan
- Crowd-pleaser: Feeds six hungry people with minimal fuss
- Weeknight friendly: Just 35 minutes from start to finish
Breaking Down the Magic Ingredients
The beauty of this recipe lies in its simplicityeach ingredient plays a crucial role without overwhelming your shopping list. I love how the lean ground beef provides that satisfying protein base while staying tender and flavorful throughout the cooking process.
The penne pasta is my secret weapon here. Those little tubes catch and hold the marinara sauce perfectly, creating pockets of flavor in every forkful. Meanwhile, the cheddar cheese does double dutysome gets mixed in for creaminess, while the rest creates that gorgeous bubbly top layer we all crave.
| Ingredient | Why It Works | Quick Swap Ideas |
|---|---|---|
| Penne pasta | Holds sauce beautifully, stays firm | Rigatoni, ziti, or rotini |
| Lean ground beef | Less grease, more flavor | Ground turkey or Italian sausage |
| Cheddar cheese | Melts smoothly, browns perfectly | Monterey Jack or mozzarella |
| Marinara sauce | Ties everything together | Your favorite pasta sauce |
Step-by-Step Success
The timing dance here is everythingwhile your pasta bubbles away, you’ll be browning the beef mixture, and before you know it, everything comes together like a perfectly choreographed meal. I always start with getting that oven preheated and pasta water boiling first.
Pro tip: Cook the penne just slightly underdoneabout 10 minutes instead of the full package time. It’ll finish cooking in the oven and stay perfectly al dente instead of turning mushy.
- Multi-task magic: Pasta boils while beef cookssaves precious time
- Taste as you go: Season that beef mixture before it hits the baking dish
- Layer with love: Toss pasta and beef first, then add that gorgeous cheese blanket
Troubleshooting and Kitchen Wisdom
Even the most straightforward recipes can throw us a curveball sometimes. If your beef releases more fat than expected, don’t panicjust spoon out the excess before adding the marinara sauce. Your casserole will thank you for it.
Sometimes the cheese doesn’t brown quite enough for my liking, and that’s where a quick broil at the end works magic. Just watch it carefullycheese goes from golden perfection to burnt disappointment in about thirty seconds under the broiler.
- Too watery? Let it rest 5-10 minutes before servingit’ll firm up beautifully
- Pasta too soft? Next time, undercook it by 2 minutes before baking
- Want it bubblier? Add an extra half-cup of cheese mixed into the pasta layer
Make It Your Own
This is where my ingredient experimenter heart gets excitedthis base recipe welcomes so many delicious variations. I’ve stirred in everything from diced bell peppers to a handful of frozen corn, and each version brings its own personality to the table.
For a southwest twist, try adding a packet of taco seasoning to the beef mixture and swap the cheddar for pepper jack cheese. Or go Mediterranean by tossing in some diced zucchini and using mozzarella instead. The possibilities are endless and delicious.
| Variation | What to Add | Cheese Swap |
|---|---|---|
| Southwest Style | Taco seasoning, corn, diced peppers | Pepper Jack or Mexican blend |
| Italian Twist | Italian herbs, diced tomatoes | Mozzarella and Parmesan |
| Veggie Packed | Diced zucchini, bell peppers, mushrooms | Your favorite melting cheese |
Serving and Storage Secrets
This casserole tastes incredible fresh from the oven, but honestly? It’s even better the next day after all those flavors have had time to get acquainted overnight. I love serving it with a simple side salad or some crusty bread to soak up any extra sauce.
Leftovers keep beautifully in the refrigerator for up to four days, and they reheat like a dream in the microwave. For longer storage, this freezes wonderfullyjust wrap individual portions in foil and pop them in freezer bags for easy weeknight meals later.
- Fresh from oven: Let cool 5-10 minutes for easier serving
- Refrigerator: Up to 4 days, covered tightly
- Freezer: Up to 3 months in airtight containers
- Reheating: Microwave individual portions or warm covered in 350°F oven
Expert Says
Transforming everyday ingredients into a Simple Ground Beef Casserole not only elevates your weeknight dinners but also showcases the Maillard reactionwhere browning enhances flavor. This dish is a perfect balance of protein, carbohydrates, and vegetables, making it a nutritious choice for families seeking comfort food with wholesome ingredients.
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The Quest for the Ultimate Simple Ground Beef Casserole
Perfecting this simple ground beef casserole took more attempts than I care to admit! I learned the hard way that too much cheese could overshadow the flavors, but each mistake brought me closer to the comforting dish my family now treasures. It’s warm, hearty, and a reflection of family gatherings past.
FAQs ( Simple Ground Beef Casserole )
Can I make this casserole ahead of time?
Yes, you can assemble this dish up to 24 hours in advance and store it covered in the refrigerator. Add about 10 extra minutes to the baking time if putting it straight from the fridge into the oven. This makes it perfect for busy weeknight dinners or meal prep.
What type of ground beef works best?
I recommend using 80/20 or 85/15 ground beef for the best flavor and moisture balance. Leaner beef can make the dish dry, while fattier blends may require draining excess grease. Always brown the meat thoroughly and drain before adding to your casserole.
Can I freeze leftovers?
Absolutely! This recipe freezes beautifully for up to 3 months. Cool completely, then wrap tightly in foil or transfer to freezer-safe containers. Thaw overnight in the refrigerator and reheat covered at 350°F until warmed through.
What vegetables can I add to this dish?
Bell peppers, corn, green beans, diced tomatoes, and mushrooms all work wonderfully. Just saute firmer vegetables like peppers with the beef, or fold in frozen veggies before baking. This is a great way to sneak extra nutrition into dinner.
How do I keep the cheese from getting greasy?
Use freshly shredded cheese instead of pre-shredded, which contains anti-caking agents that can cause separation. Add the cheese during the last 10-15 minutes of baking rather than at the beginning. Let the dish rest for 5 minutes after baking so the cheese can set properly.
You’ll love how this simple ground beef casserole transforms your kitchen into pure comfort magic in just 35 minutes. The way that melted cheese bubbles up golden while the beef stays tender and flavorfulit’s exactly what busy weeknight dinners should be. Every single bite delivers that perfect balance of creamy, savory goodness.
Here’s a trick I discovered during my flavor experimentstoss in a handful of frozen corn or diced bell peppers for extra color and crunch. Want it spicier? A pinch of smoked paprika works wonders. This beauty keeps beautifully in the fridge for four days, and honestly tastes even better the next day when all those herbs have mingled together.
I’d love to see your own creative twists on this recipe! Did your family have a go-to casserole that brought everyone to the table? Share a photo and tag usthere’s something so special about seeing how recipes travel from kitchen to kitchen, creating new memories along the way. Save this one for your next cozy family dinner.
