This easy ground beef casserole has everything savory meat, tender pasta, and a creamy cheese sauce that pulls it all together. It bakes up hot and bubbling, with a little heat and a lot of flavor.
Your Go-To Weeknight Ground Beef Casserole
This easy, weeknight casserole started with the usual lineup – ground beef, peppers, onions and turned into something better once I figured out how to get the sauce right. I wanted a creamy base that didn’t break in the oven, pasta that stayed tender, and a beef mixture that actually tasted seasoned, not just coated in red sauce.
Rotel adds the right kind of heat, and the mix of yogurt, cream cheese, and starchy pasta water turns into a smooth, clingy sauce that holds up in the oven. It bakes with a golden top, stays creamy underneath, and doesn’t rely on canned soup to get there.
It’s filling without being messy, sturdy enough to slice, and still good the next day. No extra steps, no gimmicks just a decent dinner that satisfies all the comfort cravings.
What Makes This Ground Beef Casserole Special
This isn’t just ground beef tossed with noodles and cheese. The base is deeply savory thanks to the mix of beef, bell peppers, and onion all cooked down until they’re soft and full of flavor. Tomato sauce and Rotel bring acidity and a little heat, while the Creole seasoning adds something different – more flavor, more punch, without overpowering the dish.
The sauce is what really makes it stand out. A mix of cream cheese and Greek yogurt (or sour cream) gives it that creamy texture, while the cheddar folded in and melted on top locks in the comfort food angle. It stays smooth instead of separating, which is the downfall of a lot of baked pasta dishes.
The pasta is cooked just shy of al dente so it finishes in the oven without getting soggy. And since the sauce uses pasta water, it actually clings to the noodles instead of pooling at the bottom of the dish. Everything ends up layered in the pan but still feels cohesive, with no dry corners or bland bites.
It’s not technically one-pan, but once the prep’s done, everything gets baked together in a single dish. It feeds a crowd, doesn’t fall apart on the plate, and lands squarely in the comfort dinner zone.
Why You’ll Love This Easy Ground Beef Casserole
- Simple steps for a complex flavor.
- Easy to adjust the spice or toss in whatever veggies you’ve got.
- Tastes even better the next day.
- Made with pantry staples you probably already have.
Ingredients for Your Ground Beef Pasta Bake
This isn’t a dump-and-stir situation. It’s about layering flavor from the start and building a sauce that holds up when baked. (See the photo below for a visual of all the ingredients for this ground beef casserole.)
- Lean Ground Beef – Use 97/3 for the best results.
- Onion & Bell Peppers – The aromatic base for this peppers onions casserole dish.
- Garlic & Red Pepper Flakes – Flavor and optional subtle heat.
- Tomato Sauce & Rotel – The savory, slightly spicy tomato base.
- Spices – Garlic powder, onion powder, dry mustard, Creole seasoning, oregano, chili powder – these build layers of flavor.
- Frozen Corn – Adds sweetness and texture.
- Penne Pasta – The perfect shape for this casserole.
- Pasta Water (Reserved) – Crucial for the creamy sauce.
- Greek Yogurt & Cream Cheese – The base for the rich, tangy sauce.
- Cornstarch – For thickening the sauce.
- Extra Sharp Cheddar Cheese – The ultimate cheesy topping.
- Green Onions – Fresh garnish and flavor.
How to Make This Cheesy Ground Beef Casserole
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (prep the oven and dish)
Set your oven rack in the middle and preheat to 350°F (175°C). Spray a 2-quart (11×7 inch / 28×18 cm) casserole dish with cooking spray. You can use a 9×13 inch (23×33 cm) if you want, the casserole will spread out more but still cook fine. - Step Two (cook the beef and veggies)
Heat the olive oil in a big nonstick skillet over medium-high. Toss in the ground beef, diced onion, and bell peppers. Cook until the beef’s browned and the veggies have softened, about 8-10 minutes. If there’s too much liquid, turn the heat up a bit to let it evaporate. - Step Three (add garlic and spice)
Stir in the garlic and red pepper flakes and keep it moving for about 30 seconds until it smells good. - Step Four (make the sauce)
Pour in the tomato sauce, Rotel, and sprinkle in the rest of the spices. Bring it up to a gentle boil, then turn down the heat and let it simmer uncovered for 10 minutes. Toss in the frozen corn and let it simmer a few minutes more. - Step Five (cook the pasta)
Meanwhile, bring 6 cups (1.4 L) of salted water to a boil in a medium pot. Add the dry pasta and cook until almost al dente – it should still be a little too firm to eat. Reserve 1 1/2 cups (360 ml) of the pasta cooking water, then drain and set pasta aside. - Step Six (make the creamy sauce base)
Put 1/2 cup (120 ml) of the reserved pasta water back into the empty pot. Whisk in the Greek yogurt, cream cheese, and cornstarch until mostly smooth. Then stir in 1/2 cup (60 g) of the cheddar cheese. - Step Seven (combine pasta and sauce)
Add half of the sliced green onions, the pasta, and the remaining 1 cup (240 ml) of pasta water to the pot. Mix to combine, then spread the noodles and sauce evenly in the bottom of your casserole dish. - Step Eight (add beef and cheese layers)
Spoon the beef mixture evenly over the pasta layer and sprinkle on the remaining cheddar cheese. - Step Nine (bake and finish)
Pop the casserole in the oven and bake until the edges bubble and the cheese turns golden, about 18-25 minutes. When it’s out, sprinkle the rest of the green onions on top. Let it sit for 15 minutes before serving so it firms up.
Tips for the Best Ground Beef Casserole
A few things make this casserole really come together – little details that keep the texture right and the flavor in check.
- Don’t Overcook Pasta – Cooking the pasta just shy of al dente is key. It finishes cooking in the oven without turning mushy. I rely on this al dente method for my baked rigatoni recipe too.
- Brown the Beef Well – Get a good sear on the beef for flavor. Drain off any extra fat so the casserole doesn’t get greasy.
- Adjust the Spice to Your Taste – Add more or less red pepper flakes depending on how much heat you want. A splash of hot sauce works, too.
- Choose Cheese Wisely – Fresh-shredded cheddar melts better than pre-shredded and gives a creamier finish.
- Swap Your Veggies – Don’t be afraid to toss in mushrooms, zucchini, or whatever you have on hand instead of or in addition to the peppers.
- Keep the Sauce Smooth – Whisk the yogurt, cream cheese, and cornstarch thoroughly to avoid lumps and get a nice creamy texture.
- Let It Rest – Giving the casserole 15 minutes to settle after baking helps it hold together when you slice and serve.
- Mix It Up with Proteins – Ground turkey, sausage, or chicken all work in place of beef or use a combo depending on what you like.
If you want to switch things up beyond ground beef, my chicken poblano casserole and tuna casserole offer different flavors while sticking to the same easy, no-fail approach that makes weeknight dinners simpler.
Storage & Make-Ahead
This casserole holds up well whether you’re storing leftovers or prepping ahead to save time on a busy night.
- Storage Instructions – Keep any cooked casserole covered in the fridge for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months.
- Reheating – Reheat leftovers in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave individual servings, but the oven helps keep the cheese from getting rubbery.
- Make-Ahead Tips – The beef mixture can definitely be cooked a day ahead and refrigerated. You can assemble the casserole, cover it tightly, and bake it the next day. Just add a few extra minutes to baking time if it’s going in cold.
Frequently Asked Questions
- Can I use a different type of pasta?
Sometimes I use elbow macaroni, rotini, or even rigatoni. Just stick to shapes that hold sauce and won’t turn mushy when baked. - What if I don’t have Rotel?
Use canned diced tomatoes with green chilies instead. It will give you a slightly similar flavor but with less heat. - Can I make this dairy-free or gluten-free?
For dairy-free, swap the yogurt, cream cheese, and cheddar for dairy-free alternatives. Gluten-free pasta works fine, but the texture might be a little different. The sauce relies heavily on the creamy elements, so keep that in mind. - Why is my sauce lumpy?
Lumps usually mean the cream cheese or yogurt wasn’t fully whisked in. Whisk thoroughly with reserved pasta water to get a smooth sauce before mixing. - Can I use pre-cooked pasta?
You can, but cut back on the reserved pasta water since pre-cooked pasta will absorb less liquid. Add just enough to keep the sauce creamy.
More Ways to Use Up That Package of Ground Beef
Ground beef works in a bunch of different meals beyond the usual, my cottage pie with Gruyère mashed potatoes especially comes to mind. Try these others to mix it up:
- Taco Rice Casserole – All the classic taco flavors, finished off with melted queso.
- American Goulash – Tender pasta meets hearty ground beef in a rich tomato sauce.
- Tamale Pie – Beef and corn filling topped with golden, buttery cornbread.
- Mediterranean-style stuffed peppers – Spiced beef, quinoa, chickpeas, and a touch of sweetness from dried apricots.
Get Ready for Your New Favorite Ground Beef Dinner
This easy ground beef casserole with pasta is exactly the kind of simple, flavorful dinner that feeds a family. It’s comforting, straightforward, and makes enough to satisfy everyone. Give it a try and see how it fits into your week.
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Easy Ground Beef Casserole with Pasta and Cheesy Sauce
Equipment
- measuring cups and spoons For ingredient accuracy.
- mixing bowls To combine ingredients.
- baking dish 11x7 (2-quart / 28x18 cm) for baking the casserole.
- nonstick skillet For browning the beef and sautéing veggies.
- Pasta Pot To cook the pasta.
- whisk To blend creamy sauce without lumps.
Ingredients
- cooking spray
- 1 tbsp. (15 ml) olive oil
- 1 lbs. (454 g) lean ground beef (97/3)
- 1 medium (~150 g) yellow onion diced
- 1 large (~150 g) red or orange bell pepper seeded and diced
- 1 large (~150 g) green bell pepper seeded and diced
- 3 cloves garlic, minced minced
- ¼ tsp. (0.5 g) red pepper flakes
- 1 can (15 oz/425 g) tomato sauce
- 2 cans (10 oz/ 283 g each) Rotel
- 1 tsp. (5 g) table salt
- ⅛ tsp. (0.3 g) ground black pepper
- 1 tsp. (2.8 g) garlic powder
- 1 tsp. (2.4 g) onion powder
- ½ tsp. (1.1 g) dry mustard
- 1 tsp. (2 g) Creole seasoning or smoked paprika
- ½ tsp. (1 g) dried oregano leaves
- 1 tsp. (2 g) chile powder
- 2 cups (280 g) frozen corn
- 1½ cups (165 g) dry penne pasta cooked al dente
- 1½ cups (360 ml) pasta water (reserved)
- 1 cup (240 g) full fat plain Greek yogurt or sour cream
- 4 oz. (115 g) full-fat cream cheese
- 1 tbsp. (8 g) cornstarch
- 2 cups (200 g) shredded extra sharp cheddar cheese divided
- 4 stalks green onion, sliced divided
Instructions
- Place a rack in the center of the oven and preheat to 350°F (175°C). Coat a two-quart (11x7 inch / 28x18 cm) casserole dish with cooking spray. (You could use a 9x13 inch / 23x33 cm dish; the casserole will just be more spread out.)cooking spray
- In a large nonstick skillet, heat the olive oil over medium-high heat. Once hot, add the ground beef, onion, and bell peppers. Cook until the meat is fully cooked and the vegetables have softened, about 8-10 minutes. (You may need to increase the heat to evaporate any liquid.)1 tbsp. (15 ml) olive oil, 1 lbs. (454 g) lean ground beef (97/3), 1 medium (~150 g) yellow onion, 1 large (~150 g) red or orange bell pepper, 1 large (~150 g) green bell pepper
- Add garlic and red pepper flakes, stirring constantly, and cook until fragrant, about 30 seconds.3 cloves garlic, minced, ¼ tsp. (0.5 g) red pepper flakes
- Add tomato sauce, Rotel, and remaining spices. Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes. Add frozen corn and simmer a few minutes more.1 can (15 oz/425 g) tomato sauce, 2 cans (10 oz/ 283 g each) Rotel , 1 tsp. (5 g) table salt, ⅛ tsp. (0.3 g) ground black pepper, 1 tsp. (2.8 g) garlic powder, 1 tsp. (2.4 g) onion powder, ½ tsp. (1.1 g) dry mustard, 1 tsp. (2 g) Creole seasoning, ½ tsp. (1 g) dried oregano leaves, 1 tsp. (2 g) chile powder, 2 cups (280 g) frozen corn
- Meanwhile, cook the pasta by heating 6 cups (1.4 L) of salted water in a medium pot. Add dry pasta and cook until almost al dente—it should still be a little too firm to eat. Reserve 1 1/2 cups (360 ml) of the pasta cooking water, then drain and set pasta aside.1½ cups (165 g) dry penne pasta, 1½ cups (360 ml) pasta water (reserved)
- Pour 1/2 cup (120 ml) of the reserved pasta water back into the empty pot. Add Greek yogurt, cream cheese, and cornstarch. Whisk together until mostly smooth, then stir in 1/2 cup (60 g) of cheddar cheese.1 cup (240 g) full fat plain Greek yogurt, 4 oz. (115 g) full-fat cream cheese, 1 tbsp. (8 g) cornstarch, 2 cups (200 g) shredded extra sharp cheddar cheese
- Add half of the sliced green onions, the pasta, and the remaining 1 cup (240 ml) of pasta water to the yogurt mixture. Mix to combine, then transfer the noodles and any liquid to an even layer at the bottom of the prepared baking dish.4 stalks green onion, sliced
- Spoon the beef mixture evenly over the pasta layer. Sprinkle with the remaining cheddar cheese.
- Bake until edges are bubbling and cheese is browning on top, about 18-25 minutes.
- Remove from oven and sprinkle with remaining green onions. Let rest for 15 minutes before serving.
Notes
- Don’t overcook the pasta—it should be just shy of al dente to avoid mushiness.
- Brown the beef well and drain excess fat for the best flavor and texture.
- Adjust the heat with red pepper flakes or hot sauce to your liking.
- Freshly shredded cheddar melts better than pre-shredded.
- Feel free to swap in veggies like mushrooms or zucchini.
- Whisk the creamy sauce base thoroughly to prevent lumps.
- Let the casserole rest 15 minutes after baking to set properly.
- Ground turkey, sausage, or chicken can substitute for beef.
Nutrition
Have you made this ground beef casserole? I’d love to hear how it turned out — leave a comment below and let me know.
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Gary says
I used smoked paprika instead of Creole seasoning and it was a huge hit! I will be making this more often. Perfect way to dress up ground beef.
Cathy says
Glad you enjoyed it!
Tieran says
The Creole seasoning in this casserole really made it pop with flavor! The kids gobbled it up and came back for seconds. I love the bell peppers in here for added crunch. It was delish!
Cathy says
It really does add great flavor.
Melissa says
Tried this for dinner tonight and it was delicious. I was out of corn and will add it next time. A great dinner to make with ground beef and we loved the Creole seasoning flavors.
Cathy says
Glad you enjoyed it.
wilma says
This ground beef casserole recipe was delicious and received rave reviews from the fam! Made it for Sunday dinner.
Saley says
This turned out so good. Super saucy and the perfect ground beef casserole. really loved it.