Cheesy Ground Beef Casserole
A fast, crowd-pleasing baked casserole — seasoned ground beef, peppers, pasta (or diced potatoes) and bubbling cheese. Doubles easily when you know a “full-on battle” is coming.
Ingredients
- 1 lb (450 g) ground beef
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced (or 1 cup mixed peppers)
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt & pepper to taste
- 2 cups cooked short pasta (penne, rigatoni) or 3 cups diced cooked potatoes
- 1 1/2 cups marinara or pizza sauce
- 1/2 cup beef broth (or water)
- 1 1/2–2 cups shredded mozzarella (plus extra for topping)
- 1/2 cup grated cheddar (optional)
- Fresh parsley, chopped (for garnish)
Directions
- Preheat oven to 400°F (200°C) and grease a 9×13 (or similar) baking dish.
- Heat oil in a skillet over medium. Sauté onion & pepper 4–5 minutes, add garlic 30 sec.
- Add ground beef; brown and break it up. Season with smoked paprika, oregano, salt & pepper. Drain excess fat if needed.
- Stir in marinara and beef broth; simmer 2–3 minutes.
- Toss cooked pasta (or potatoes) with the beef mixture and 1 cup mozzarella/cheddar. Transfer to baking dish.
- Top with remaining cheese and bake 12–18 minutes until bubbly and golden. Rest 5 minutes, garnish with parsley and serve.
Tip: if you want extra crisp top, broil 1–2 minutes at end — watch closely. To feed a crowd, double ingredients and use two pans or a single large roasting pan; baking time increases slightly.
Variations:
- Make it Tex-Mex: swap marinara for enchilada sauce, add corn & black beans, top with pepper jack cheese.
- Make it lighter: use lean ground turkey and reduce cheese, add mushrooms and spinach for extra veg.
- Slow-cooker: combine all ingredients (except topping cheese) and cook on low 3–4 hrs; top with cheese and broil before serving.
Make-ahead & storage: Assemble and refrigerate (covered) up to 24 hours before baking. Leftovers keep 3–4 days in the fridge and reheat well in the oven or microwave.
