Ground Beef Casserole Recipe

Ground Beef Casserole Recipe | Easy, Cheesy & Family-Friendly

I remember the first time I made this ground beef casserole recipe after one bite, I knew I’d nailed comfort food. It tasted like a warm hug on a plate, full of cheesy, savory goodness. I often make it when I want something simple but satisfying. It’s forgiving if you want to tweak things.

And best of all, it feeds a crowd without too much fuss from me. If you love creamy, easy party appetizers too, you might also enjoy my Vegetable Cream Cheese Tortilla Roll Ups Recipe — it pairs perfectly as a light starter before this hearty bake.

Ingredients

Here are the ingredients you’ll need (for about 6 servings). I also add little notes on why I choose them this way:

• 1 lb uncooked penne pasta — Penne holds sauce well and doesn’t get too mushy in the oven.
• 1 tablespoon olive oil — Helps sauté onions and ground beef without sticking.
• 1 lb lean ground beef (about 90% lean) — Less fat means less draining and a cleaner flavor.
• ½ medium onion, chopped — I prefer sweet or yellow onion for balance of flavor.
• 1 clove garlic, minced — Fresh garlic gives more punch than powder in this dish.
• 1½ cups marinara sauce — Choose a brand you enjoy, because the sauce flavor really comes through.
• Salt & pepper, to taste — I always start with a small amount and adjust after tasting.
• 1½ cups shredded cheddar cheese — Grate from a block for better melt and flavor.

Note: serves about 6

Variations

If you want to change things up, here are some ideas:

• Dairy-free: Use plant-based cheese that melts well (e.g. vegan cheddar) and skip or replace with nutritional yeast.
• Lower carb: Swap penne for zoodles or spaghetti squash, though baking times may change.
• Extra veggies: Stir in spinach, zucchini, or bell peppers with the sauce step.
• Spicy touch: Add red pepper flakes, chili powder, or a dash of hot sauce to the meat sauce.
• Cheese combo: Use a mix of mozzarella + sharp cheddar, or even Monterey Jack for a milder melt.

Cooking Time

Here’s roughly how long it takes:

• Prep Time: 10 minutes
• Cooking Time (in oven + stovetop): 25 minutes
• Total Time: 35 minutes

Equipment you need

Here’s what I use when I make it:

• Large pot — to boil the penne.
• Skillet (medium to large) — for browning beef and cooking sauce.
• 9×13 (or similar) baking dish — to assemble and bake the casserole.
• Grater — to shred cheese freshly (so it melts better).
• Spoon or spatula — for mixing and spreading the layers.

How to Make Ground Beef Casserole

Here is my step-by-step, in simple chunks:

Preheat and prep

I set my oven to 400 °F (about 200 °C) and moved the rack to the middle. Meanwhile, I grease my baking dish lightly so nothing sticks.

Cook pasta

I bring a large pot of salted water to a boil. Then I cook the penne for ~10 minutes — slightly undercooked — so it won’t turn to mush in the oven.

Brown beef, onion, garlic

While pasta is cooking, I heat olive oil in a skillet over medium-high. I add ground beef and onion, breaking the meat up. After about 8–10 minutes, I add garlic and cook until fragrant. I drain excess fat if needed.

Combine sauce and meat

I pour in the marinara sauce, stir it in, and let it heat through. I taste and season with salt and pepper as needed. The sauce and meat become a cohesive mixture.

Layer, cheese, and bake

I drain the pasta and place it in the baking dish. Then I pour the beef mixture over and gently toss to coat. I spread the cheese over top in an even layer. Then bake uncovered for about 10 minutes until the cheese is melted. Optionally, I broil for a few minutes to brown the top.

Rest and serve

After baking, I let it sit for 5 minutes so it sets and is easier to slice. Then I serve straight from the dish.

Additional Tips for Making this Recipe Better

From my experience, a few small tweaks make a big difference:

• I always undercook the pasta slightly, because it keeps firm in the oven.
• I grate cheese fresh right before using — pre-shredded tends to have anti-caking agents that affect melt.
• I taste the sauce before layering — adjusting salt or adding a pinch of sugar if it’s too acidic.
• I broil just for 1–2 minutes at the end if I want a golden, bubbly top (watch closely!).
• I let leftovers rest a bit before reheating — flavors meld more and texture improves.

How to Serve Ground Beef Casserole

Serving this dish can be almost as fun as making it:

• Cut into squares and serve on warmed plates.
• Garnish with chopped fresh parsley or basil for color contrast.
• Add a side salad or steamed vegetables to brighten the plate.
• Offer extra grated cheese or hot sauce on the side for guests who want more.
• I sometimes scoop into shallow bowls and top with a little drizzle of olive oil.

For another cozy one-pan dinner that feels restaurant-worthy, try the One Pot Marry Me Shrimp And Orzo Pasta Recipe — it’s creamy, flavorful, and just as easy to make.

Nutritional Information

Here’s an approximate breakdown per serving (based on the original recipe’s calculation):

• Calories: ~538 kcal
• Protein: ~34 g
• Carbohydrates: ~61 g
• Fat: ~17 g

Make Ahead and Storage

Refrigeration

You can cover the casserole and refrigerate leftovers in an airtight container. It stays good for about 3–4 days. Reheat in the oven at low temperature or microwave with a splash of water or sauce to revive moisture.

Freezing

You can freeze the whole assembled casserole (unbaked) in a freezer-safe dish. Freeze for up to 2–3 months. Thaw in the fridge overnight before baking.

Reheating

From the fridge or thawed, bake covered at 325–350 °F until warmed through, then uncover to crisp or brown the cheese on top. Add a little extra sauce or water if it seems dry.

Why You’ll Love This Recipe

Here’s what makes this ground beef casserole a winner:

• It’s easy to prepare — minimal steps and very forgiving.
• It’s flexible — you can swap in veggies, change cheeses, or adjust spice levels.
• It’s family-friendly — kids and picky eaters tend to love cheesy pasta dishes.
• It’s budget-conscious — simple, affordable ingredients yet hearty and satisfying.
• It’s great for leftovers — the flavors deepen over time and it reheats well.

Ben Carraoli

Ground Beef Casserole Recipe

I remember the first time I made this ground beef casserole after one bite, I knew I’d nailed comfort food. It tasted like a warm hug on a plate, full of cheesy, savory goodness. I often make it when I want something simple but satisfying.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 1 lb uncooked penne pasta — Penne holds sauce well and doesn’t get too mushy in the oven.
• 1 tablespoon olive oil — Helps sauté onions and ground beef without sticking.
• 1 lb lean ground beef about 90% lean — Less fat means less draining and a cleaner flavor.
• ½ medium onion chopped — I prefer sweet or yellow onion for balance of flavor.
• 1 clove garlic minced — Fresh garlic gives more punch than powder in this dish.
• 1½ cups marinara sauce — Choose a brand you enjoy because the sauce flavor really comes through.
• Salt & pepper to taste — I always start with a small amount and adjust after tasting.
• 1½ cups shredded cheddar cheese — Grate from a block for better melt and flavor.

Method

 

1. I set my oven to 400 °F (about 200 °C) and moved the rack to the middle. Meanwhile, I grease my baking dish lightly so nothing sticks.
2. I bring a large pot of salted water to a boil. Then I cook the penne for ~10 minutes — slightly undercooked — so it won’t turn to mush in the oven.
3. While pasta is cooking, I heat olive oil in a skillet over medium-high. I add ground beef and onion, breaking the meat up. After about 8–10 minutes, I add garlic and cook until fragrant. I drain excess fat if needed.
4. I pour in the marinara sauce, stir it in, and let it heat through. I taste and season with salt and pepper as needed. The sauce and meat become a cohesive mixture.
5. I drain the pasta and place it in the baking dish. Then I pour the beef mixture over and gently toss to coat. I spread the cheese over top in an even layer. Then bake uncovered for about 10 minutes until the cheese is melted. Optionally, I broil for a few minutes to brown the top.
6. After baking, I let it sit for 5 minutes so it sets and is easier to slice. Then I serve straight from the dish.

Notes

• I always undercook the pasta slightly, because it keeps firm in the oven.
• I grate cheese fresh right before using — pre-shredded tends to have anti-caking agents that affect melt.
• I taste the sauce before layering — adjusting salt or adding a pinch of sugar if it’s too acidic.
• I broil just for 1–2 minutes at the end if I want a golden, bubbly top (watch closely!).
• I let leftovers rest a bit before reheating — flavors meld more and texture improves.