The Perfect Ground Beef Casserole

Some recent changes to our family’s primary source of income left me contemplating some important questions about how to stretch our food budget. So, I asked myself: If I had to make a perfect ground beef casserole tonight with what I have on hand, could I do it?

Eager to prove my prowess as a home chef, I soon found myself standing in front of our pantry in search of ingredients. All casseroles tend to share the same basic anatomy. You need protein, a vegetable or vegetables, starch, sauce, cheese, and something to sprinkle across the top to add a crunchy texture.

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CHOICES OF PROTEIN

When I checked our freezer, my options were beef, chicken, pork, fish, and eggs. We also had some canned beans sitting in the pantry. I already had beef picked out in my mind, so I went with that.

However, I could have just as easily gone with one of the other options. Casseroles are meant to make our lives easier, so use what you have on hand and save yourself a trip to the grocery.

STARCH OPTIONS

When I looked at my options for a starch, I was surprised to find so many options. We had rice, grits, instant mashed potatoes, fresh sweet potatoes, and several forms of dried noodles in the pantry.

The freezer had tater tots and french fries as well.

For this recipe, I decided to go with rotini – a.k.a. corkscrew or spiral pasta – thinking the shorter noodle would be easier to scoop out than something long like spaghetti.

VEGETABLES

I had my choice of fresh celery, green onions, Vidalia onions, garlic, mushrooms, bell peppers, and collard greens. We also had frozen peas, a frozen vegetable medley, and canned French cut green beans on hand.

Were it not for our kids’ aversion to onions, I would have gone with onions, bell peppers, and celery. However, I landed on the latter two and decided my husband and I could sprinkle some green onions on top of our servings. Though my sweet little ones aren’t into onions, they love garlic – go figure – so I’ll also be adding that to the mix.

SAUCE

A sauce in a casserole works as a binding agent that pulls everything together. My options here were a jar of spaghetti sauce, canned diced tomatoes in tomato juice, canned crushed tomatoes in tomato puree, a can of hearty tomato soup, a can of squash soup, and a can of V8 juice.

I went with the crushed tomatoes in tomato puree. If I had it available, I could have used cream of mushroom soup as well. That said, the acid from the tomatoes will do a lot to flavor and tenderize the beef.

CHEESE

Our family eats a lot of cheese, so I had Dubliner, shredded sharp cheddar, a block of white cheddar, and shredded parmesan cheese. The Dubliner melts well, but we like to use it for grilled cheese sandwiches. Being that the sharp cheddar and parm were already shredded, I landed on those.

ADDING CRUNCH

I’m embarrassed to say, but there were numerous crunchy options to choose from. I really wish we didn’t love processed foods.

I had sour cream and onion potato chips, wavy potato chips, blue corn chips, Ritz crackers, Triscuits, Four Cheese Cheez-its, bread crumbs, and a crispy fried pickle topping to choose from. I went with the Cheez-its since my 7-year old loves em.

PUTTING THE PERFECT GROUND BEEF CASSEROLE TOGETHER

Now that I had my ingredients picked out, I was well on my way to making the perfect ground been casserole a reality. I set the meat out to thaw and came back a few hours later to chop the vegetables and boil the noodles.

My recipe was a success and showed me that, when push comes to shove, I can make our budget go a bit further. Normally, I would have just made a list and ran to the store.

By being a little flexible and adding some creativity I came up with a new recipe my family enjoyed, while also saving us some money.

A NOTE ON SOURCING MEAT

Like most American families, we have a great affinity for meat. We’ve always done what we can to buy our meats on sale. However, as prices have skyrocketed during the pandemic, we’ve been buying our beef and pork in bulk from a local farmer.

The experience has been eye-opening, and I doubt we’ll ever go back to buying pre-packaged meats from the store. Why? Four reasons.

First, freshly butchered meat tastes amazingly fresh in comparison to stuff from the supermarket.

Second, we had no idea how salty our store-bought sausage was, which says a lot since we love salty foods.

Third, our butcher tends to wrap meat in butcher paper, which has allowed us to significantly reduce our consumption of single-use plastics.

And last but not least, we save between $3 and $17 per pound, depending on the cut. We buy a quarter of a cow at a time, so we end up with a bit of everything.

It’s a little overwhelming to store an enormous pile of meat, but it’s definitely worth it.

WHAT SIZE CASSEROLE DISH?

Casserole dishes come in many shapes and sizes. I used a 9×12 Le Creuset Heritage Covered Casserole Dish. However, anything close to that size would have worked, so long as it had a lid.

Koov, whose pie plate I used for my Perfect Chess Pie recipe, makes a 9×12 ceramic casserole dish with a lid that I’m eager to try. It’s roughly half the price of the Le Creuset one and comes in some nice colors.

INGREDIENTS FOR THE PERFECT GROUND BEEF CASSEROLE

• 1 pound extra-lean ground beef
• 12 ounces of pasta
• 2 tablespoons olive oil
• 2 cloves garlic
• 2-4 stalks of celery
• 1-2 diced bell peppers
• 12-16 ounces crushed tomatoes in tomato puree
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded parmesan cheese
• 1 teaspoon garlic salt
• 1 cup of crushed Cheez-its
• 2-3 green onions

STEP 1: CUT VEGETABLES

Chop the bell peppers and celery. Crush the cloves of garlic. If you don’t have a crusher, just smash it with the flat side of a knife.

STEP 2: PREHEAT THE OVEN

Preheat the oven to 400℉. Grease a 9×13 inch casserole dish. I used Pam olive oil cooking spray.

STEP 3: PREPARE THE PASTA

Cook your pasta of choice according to the directions on the package. You can start step 4 while it cooks.

STEP 4: SAUTÉ THE GARLIC, PEPPERS, CELERY AND GROUND BEEF

Add the olive oil to the pan and turn on the stove to medium heat. Sautee the garlic first. Then add the celery and peppers.

Add ½ cup of water while the celery and peppers are cooking. Once the water cooks down, add the ground beef and garlic salt. Sautee until ready.

STEP 5: STIR IN THE TOMATO SAUCE

Add the tomato sauce into the pan and stir it around for a few minutes until steam starts to come off.

STEP 6: COMBINE AND FILL

In a large bowl combine the cooked pasta with the beef, vegetable, and tomato mixture and stir. 

Add in one-half of the cheese and stir until distributed evenly.

Transfer the mixture to the casserole dish. Take the other half of the cheese and spread it across the top.

STEP 7: BAKE THE PERFECT GROUND BEEF CASSEROLE

Bake the casserole covered for 20-25 minutes until the cheese is melted evenly. While it is baking, crush the Cheez-its.

STEP 9: ADD THE CHEEZ-ITS AND BROIL

Remove the casserole from the oven and spread the Cheez-its across the top. Then, broil the casserole uncovered for 3-5 minutes to brown the cheese and warm the Cheez-its. Watch the oven carefully so you do not burn the casserole.

STEP 10: SERVE IMMEDIATELY

Serve the perfect ground beef casserole while it is still hot. Garnish the casserole with green onions, as desired. Salt and pepper to taste.

How To Serve Ground Beef Casserole

This ground beef casserole is a fantastic, hearty meal all on its own, but pairing it with the right sides can turn a simple weeknight dinner into a truly special occasion. The richness of the casserole pairs wonderfully with things that are fresh, crisp, or perfect for soaking up every last bit of delicious sauce.

For a classic and balanced meal, you can’t go wrong with a simple side salad. A bed of crisp romaine lettuce with cherry tomatoes, cucumbers, and a light vinaigrette dressing provides a refreshing contrast to the warm, cheesy casserole. Steamed or roasted vegetables are another excellent choice. Simple steamed green beans, roasted broccoli with a squeeze of lemon, or sautéed asparagus all add a lovely bit of color and nutrition to the plate.

And of course, what’s a comforting casserole without some bread on the side? Consider these options to complete your meal:

• Garlic Bread: A classic for a reason! Toasted, buttery garlic bread is the perfect vehicle for scooping up any sauce left on your plate.
• Crusty Rolls: Warm, crusty dinner rolls are wonderful for dipping and add a nice textural contrast.
• Cornbread Muffins: For a slightly more Southern take, lightly sweetened cornbread muffins are a delightful companion to the savory flavors of the casserole.

If you want to get a little more creative, you can set up a small toppings bar for your family. Offer bowls of sour cream, sliced jalapeños, extra green onions, or even some crumbled bacon to let everyone customize their own serving. No matter how you serve it, this casserole is sure to be a hit.

How To Store & Reuse Ground Beef Casserole Leftovers

One of the best things about a big, hearty casserole is that the leftovers are often just as delicious, if not more so, as the flavors have even more time to meld together. Storing and reheating this ground beef casserole properly will ensure your second-day meal is just as wonderful as the first.

For storage, first, allow the casserole to cool down to room temperature. You can then either cover the original casserole dish tightly with plastic wrap and aluminum foil or transfer individual portions into airtight containers. Stored properly in the refrigerator, your leftovers will stay fresh and delicious for up to 4 days. This makes it a perfect dish for meal prepping lunches for the week.

If you want to store it for longer, this casserole freezes beautifully. Here are a few tips for storing, freezing, and reheating:

• Freezing: For best results, freeze the casserole before adding the Cheez-it topping. Assemble the casserole in a freezer-safe dish, cover it tightly with a layer of plastic wrap and a layer of foil, and freeze for up to 3 months. Thaw it overnight in the refrigerator before baking.
• Reheating in the Oven: The oven is the best method for reheating to maintain texture. Place the casserole in an oven-safe dish, cover with foil, and bake at 350°F for about 20-25 minutes, or until heated through. You can add the Cheez-it topping and broil for the last few minutes to bring back the crunch.
• Reheating in the Microwave: For a quick lunch, the microwave works great. Place a single serving on a microwave-safe plate, cover, and heat for 2-3 minutes, stirring halfway through. The topping won’t be as crispy, but it will still be delicious.

Don’t be afraid to get creative with your leftovers! You can use the casserole filling to make delicious stuffed bell peppers or even serve it over a toasted bun for a unique take on a sloppy joe. The possibilities are endless.

Substitutions & Variations For Ground Beef Casserole

While this recipe is absolutely delicious as written, it’s also incredibly forgiving and easy to adapt to your family’s tastes or what you have on hand in your kitchen. Think of this recipe as a fantastic blueprint that you can customize. Here are a few of my favorite substitutions and variations to try.

This ground beef casserole is a great canvas for different flavors and ingredients. Don’t be afraid to experiment and make it your own. Whether you’re swapping proteins, adding more veggies, or trying a new cheese, it’s hard to go wrong.

• Protein Swaps: If you’re not a fan of ground beef, feel free to substitute it with ground turkey or ground chicken for a leaner option. For a spicier kick, try using bulk Italian sausage (hot or mild). For a vegetarian version, you can use a plant-based ground meat alternative or a hearty mix of finely chopped mushrooms and cooked lentils.
• Add More Veggies: This is a perfect opportunity to sneak in some extra vegetables. Finely chopped mushrooms, shredded zucchini (be sure to squeeze out the extra water), or a few handfuls of fresh spinach can be added to the skillet along with the celery and peppers. A can of drained corn or black beans can also be stirred in for a Southwestern flair.
• Cheese Please: The cheese combination is easily changed. Try swapping the sharp cheddar for Monterey Jack, Colby, or even a spicy Pepper Jack for some heat. You can also make the casserole extra creamy by stirring in a half cup of ricotta cheese or a few ounces of cream cheese along with the shredded cheese.
• Pasta Alternatives: If you need a gluten-free option, simply use your favorite gluten-free pasta. For a lower-carb version, you could substitute the pasta with cauliflower rice or zucchini noodles, though you may need to adjust the baking time.
• Topping Twists: If you somehow find yourself without Cheez-its, don’t worry! You can top the casserole with crushed Ritz crackers tossed in butter, buttered panko breadcrumbs, or even crushed potato chips for a different kind of salty crunch.

Have fun playing with the recipe! The goal is to create a dish that your family will love and ask for again and again.

The Perfect Ground Beef Casserole

Yield: 1 (9×13 inch) casserole

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

This Perfect Ground Beef Casserole is hearty, cheesy, and full of comforting flavor. It combines tender pasta, seasoned beef, sautéed vegetables, and a double layer of melted cheddar and parmesan, all topped with a crunchy Cheez-It crust that takes it over the top.

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Ingredients

• 1 pound extra-lean ground beef
• 12 ounces of pasta
• 2 tablespoons olive oil
• 2 cloves garlic
• 2-4 stalks of celery
• 1-2 diced bell peppers
• 12-16 ounces crushed tomatoes in tomato puree
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded parmesan cheese
• 1 teaspoon garlic salt
• 1 cup of crushed Cheez-its
• 2-3 green onions

Instructions

1. Cut Vegetables: Chop the bell peppers and celery. Crush the garlic cloves or smash them with the flat side of a knife.
   
2. Preheat the Oven: Preheat oven to 400°F. Grease a 9×13 inch casserole dish with olive oil spray.
   
3. Prepare the Pasta: Cook pasta according to package directions. Drain and set aside.
   
4. Sauté the Garlic, Peppers, Celery, and Beef: Heat olive oil in a large skillet over medium heat. Sauté garlic first, then add celery and peppers. Pour in ½ cup water while cooking, allowing it to reduce. Add ground beef and garlic salt, cooking until the beef is browned.
   
5. Stir in the Tomato Sauce: Add crushed tomatoes and simmer until heated through and steaming.
   
6. Combine and Fill: In a large bowl, mix cooked pasta with the beef and vegetable mixture. Stir in half of the cheese until evenly combined. Transfer to the casserole dish and sprinkle the remaining cheese on top.
   
7. Bake: Cover the casserole and bake for 20–25 minutes, or until the cheese is fully melted.
   
8. Add Cheez-Its and Broil: Remove cover, top with crushed Cheez-Its, and broil for 3–5 minutes until lightly browned and crisp. Watch carefully to avoid burning.
   
9. Serve: Garnish with green onions and season with salt and pepper to taste. Serve hot.

Notes

For extra flavor, try using fire-roasted crushed tomatoes or a mix of cheddar and mozzarella. You can also swap ground turkey or chicken for the beef.

Nutrition Information:

Yield: 7
Amount Per Serving: Calories: 480 Total Fat: 23g Carbohydrates: 38g Protein: 29g

5 FAQs About Ground Beef Casserole

Here are some straightforward answers to the most common questions I receive about this ground beef casserole recipe.

Can I make this ground beef casserole ahead of time?

Yes, absolutely! This is one of the reasons casseroles are so wonderful for busy schedules or for entertaining. You have two excellent make-ahead options. The first is to assemble the entire casserole, but do not add the crushed Cheez-it topping. Cover the dish tightly with plastic wrap or foil and store it in the refrigerator for up to 24 hours. When you’re ready to eat, you’ll need to add about 10 to 15 minutes to the initial covered baking time since you’re starting with a cold dish. Once it’s hot and bubbly, you can proceed with adding the Cheez-its and broiling as directed.

Your second option is to freeze it. Again, assemble the entire casserole without the topping in a freezer-safe dish. I recommend using a disposable aluminum pan for easy cleanup. Wrap it very well with a layer of plastic wrap and then a layer of heavy-duty aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To bake, thaw it completely overnight in the refrigerator. Then, bake as directed, adding that extra 10-15 minutes to account for the chill. Freezing might slightly soften the texture of the pasta, but the flavor will still be fantastic.

How do I keep my ground beef casserole from being dry?

A dry casserole is always a disappointment, but there are several easy ways to prevent it. The first thing to consider is your ground beef. While I recommend extra-lean to avoid greasiness, using beef that is too lean (like 96/4) can contribute to a drier result. A 90/10 blend is usually a perfect balance. Also, be sure not to overcook the meat when you’re browning it; just cook it until the pink is gone.

The amount of sauce is also critical. This recipe is balanced to provide enough moisture, so be sure to use the full 12 to 16 ounces of crushed tomatoes. If your beef and vegetable mixture looks a little dry before you combine it with the pasta, don’t hesitate to add a small splash of beef broth or water. Most importantly, do not skip the step of covering the casserole with foil for the initial bake. This traps steam inside the dish, keeping the pasta and meat moist while everything heats through. Finally, be careful not to overbake it, as that will cause the liquid to evaporate.

What’s the best pasta to use for this ground beef casserole recipe?

The choice of pasta can really impact the final texture of your ground beef casserole. The ideal pasta shape is one that is short, sturdy, and has plenty of nooks, crannies, or ridges. These features are perfect for catching and holding onto the hearty meat sauce, ensuring that every single bite is packed with flavor. My personal favorites for this dish are rotini (corkscrews), penne, rigatoni, and cavatappi.

Large elbow macaroni is also a classic and wonderful choice. You’ll want to avoid long, thin pastas like spaghetti, linguine, or angel hair. They tend to clump together in a casserole and don’t distribute as well throughout the meat and sauce. No matter which shape you choose, the most important tip is to cook it only until al dente. The pasta will continue to cook and absorb liquid in the oven, and starting with al dente pasta is the key to avoiding a mushy casserole.

Why are crushed Cheez-its used as a topping in this casserole?

This is the secret that takes a good ground beef casserole and makes it truly great! The crushed Cheez-it topping is my signature twist, and it’s there for three very important reasons: flavor, texture, and visual appeal. It’s more than just a garnish; it’s an integral component of the dish that provides a superior experience compared to more traditional toppings like breadcrumbs or crackers.

First, the flavor is incredible. Cheez-its have a concentrated, salty, toasty, and distinctly sharp cheddar flavor that you just don’t get from plain breadcrumbs. It perfectly complements the melted cheeses within the casserole. Second, the texture is fantastic. They provide a unique, light, and crispy crunch that holds up remarkably well, especially after a quick trip under the broiler. Finally, they look beautiful, toasting to a vibrant golden-orange that makes the whole dish look even more appetizing. It’s a fun, slightly nostalgic, and genuinely delicious upgrade.

How can I make this ground beef casserole recipe healthier?

It’s quite easy to make a few tweaks to this ground beef casserole to lighten it up without sacrificing flavor. To start, you can swap the ground beef for 93/7 lean ground turkey or ground chicken. To boost the nutrients and fiber, feel free to double the amount of celery and bell peppers, or add other vegetables like chopped mushrooms, shredded carrots, or fresh spinach into the sauce.

For the pasta, consider using a whole wheat variety for more fiber or a legume-based pasta (made from chickpeas or lentils) for a boost of plant-based protein. When it comes to the cheese, you can opt for a reduced-fat shredded cheese, though be aware that it sometimes doesn’t melt as smoothly as full-fat versions. Another simple option is to just reduce the total amount of cheese by about a quarter. Lastly, to control the sodium, use no-salt-added crushed tomatoes and swap the garlic salt for garlic powder, adding regular salt to taste.

Try These Recipes Next

If you loved the comforting, hearty flavors of this casserole, I think you’ll enjoy some of my other favorite ground beef recipes.

• Easy Ground Beef Recipes: A collection of my go-to, family-pleasing ground beef dinners.
• Easy Poor Man’s Husband Casserole Recipe: Another budget-friendly and delicious casserole that’s pure comfort food.
• Easy Skillet Beef Tex-Mex Casserole: A one-pan wonder with a zesty, Southwestern twist that’s perfect for a busy weeknight.

I hope you enjoy making these dishes for your family as much as I enjoy making them for mine!