Easy Ground Beef Casserole with Pasta and Cheesy Sauce

This easy ground beef casserole combines savory seasoned meat, tender pasta, and a creamy cheese sauce for a comforting, family-friendly weeknight dinner. It bakes up hot and bubbling with just the right amount of spice and flavor.

Course Main Course

Cuisine American

Keyword cheesy ground beef casserole, easy ground beef casserole, Ground Beef Casserole, ground beef pasta casserole, ground beef peppers onions casserole

Prep Time 15

Cook Time 25

Resting 15

Total Time 55

Servings

Calories 480kcal

Author Cathy Pollak

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.

For the best results when making this easy ground beef casserole, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition