Baked Beef Vegetable Casserole (Printable)

Hearty casserole blending tender vegetables, ground beef, creamy cheese, and pasta baked until golden.

# Ingredient List:

→ Protein

01 - 1 lb ground beef

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 stalks celery, diced
06 - 1 red bell pepper, chopped
07 - 14 oz canned diced tomatoes, drained

→ Grains

08 - 2 cups cooked pasta (penne or rotini)

→ Dairy

09 - 2 cups shredded cheddar cheese
10 - ½ cup sour cream

→ Pantry

11 - 2 tbsp olive oil
12 - 1 tsp dried oregano
13 - 1 tsp dried basil
14 - ½ tsp paprika
15 - Salt and pepper, to taste

# Steps:

01 - Set oven temperature to 350°F.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 2 minutes.
03 - Add minced garlic, diced carrots, celery, and bell pepper. Sauté for 5 minutes until softened.
04 - Add ground beef to the skillet and cook, stirring, until browned and fully cooked, about 6 minutes. Drain excess fat if necessary.
05 - Stir in drained diced tomatoes, oregano, basil, paprika, salt, and pepper. Simmer for 5 minutes to meld flavors.
06 - In a large mixing bowl, blend cooked pasta, beef and vegetable mixture, and sour cream until evenly combined.
07 - Transfer the mixture into a greased 9x13 inch casserole dish.
08 - Evenly sprinkle shredded cheddar cheese over the casserole surface.
09 - Bake uncovered in the preheated oven for 25 to 30 minutes, or until cheese is melted, bubbly, and golden brown.
10 - Allow casserole to rest for 5 minutes to set before serving.

# Expert Advice:

01 -
  • It's a complete meal in one dish—no need to scramble for side dishes when dinner is ready
  • The creamy, cheesy topping contrasts beautifully with the savory beef and vegetables underneath, making every bite satisfying
  • You can prep it ahead of time and bake it when guests arrive, so you're actually relaxing instead of stressed
  • Even picky eaters seem to find something they love in every forkful
02 -
  • Drain your canned tomatoes thoroughly. I learned this the hard way when my first casserole turned watery and sad. That liquid ruins the texture.
  • Cook your pasta just under al dente. It keeps cooking in the oven, and overcooked pasta in a casserole is nobody's favorite.
  • Use freshly shredded cheese, not pre-shredded. The anti-caking agents prevent it from melting into creamy silk.
  • Don't skip letting it rest for five minutes. It makes serving easier and the flavors settle beautifully.
03 -
  • Brown the beef properly—don't rush it. Well-browned beef tastes infinitely better than beef that's barely cooked through, and you can always drain fat, but you can't add back flavor.
  • Mix the filling while the oven is preheating. This way everything is ready to go the moment you pour it into the dish.
  • Watch the cheese during the last few minutes of baking. Golden brown is perfect; burnt is one minute too long. Every oven has its own personality, so trust your eyes more than the timer.

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