Ground Beef Casserole
A hearty and flavorful dish that combines ground beef, pasta, and colorful vegetables in a comforting casserole.
Equipment
- Skillet
- Baking Dish
- Pot
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 lb lean ground beef 90% or 93% lean
- 1 medium yellow onion chopped
- 1 1/4 teaspoons kosher salt divided
- 1/2 teaspoon ground black pepper
- 3-4 cloves garlic minced
- 2 cans diced tomatoes with juices (approx. 14.5 oz cans)
- 1 can tomato sauce 8 ounces
- 12 oz whole wheat pasta noodles such as egg noodles, elbow macaroni, or penne
- 1 cup full-fat plain Greek yogurt or sour cream
- 4 oz reduced-fat cream cheese at room temperature
- 1 tablespoon cornstarch
- 8 oz sharp cheddar cheese shredded and divided (about 2 cups)
Instructions
- Preheat your oven to 350°F (175°C) and coat a 9x13-inch baking dish with nonstick spray.
- In a large skillet, heat olive oil over medium-high heat. Add ground beef, onion, and bell peppers. Season with 1 teaspoon salt and black pepper, cooking until browned.
- Add minced garlic and cook for 30 seconds until fragrant. Stir in diced tomatoes and tomato sauce, letting it simmer for about 10 minutes.
- Meanwhile, cook pasta according to package instructions until al dente. Reserve 1 1/2 cups pasta water before draining.
- In the same pot used for pasta, whisk together 1/2 cup reserved pasta water, cream cheese, Greek yogurt, cornstarch, and remaining salt.
- Stir in one-third of the shredded cheese and half of the green onions, then add the drained pasta and mix well.
- Spoon the pasta mixture into the baking dish, layer the beef mixture on top, and sprinkle with remaining cheese.
- Bake for about 30 minutes, until the cheese is bubbly and golden. Broil for an additional 1-2 minutes for a crispy top if desired.
- Garnish with remaining green onions before serving. Let cool for 15 minutes.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.