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Cheesy Beef and Vegetable Casserole

cheesy beef and vegetable casserole
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This ooey-gooey casserole is packed with savory ground beef, tender vegetables, creamy sauce, and plenty of melty cheese. It’s the ultimate comfort food dinner that’s easy to customize and perfect for busy weeknights or feeding a crowd.

Ingredients

Scale
  • 1 lb ground beef (80/20 or lean)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 cups mixed vegetables (peas, carrots, corn, green beans; fresh or frozen)
  • 1 (14.5 oz) can diced tomatoes (fire-roasted or regular)
  • 2 cups cooked pasta (penne, rotini, or elbow macaroni) or 2 cups cooked rice
  • 2 cups shredded cheese (cheddar and mozzarella, or blend of choice)
  • 1 (10.5 oz) can cream of mushroom soup (or 1 1/2 cups homemade white sauce)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • Pinch crushed red pepper flakes (optional)
  • 1 tablespoon olive oil (if using lean beef)
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Cook pasta or rice according to package directions and set aside. Chop fresh vegetables if using.
  2. In a large skillet over medium heat, cook ground beef until no longer pink, breaking it up as it cooks. Drain excess fat if needed.
  3. Add chopped onion and garlic to the skillet and cook until fragrant and softened, about 2-3 minutes.
  4. Stir in mixed vegetables and diced tomatoes. Cook for 3-4 minutes until heated through and tomatoes begin to break down. Season with salt, pepper, smoked paprika, Italian seasoning, and red pepper flakes if desired.
  5. Add cream of mushroom soup (or homemade white sauce) to the skillet and stir until everything is coated and creamy. If mixture is thick, add a splash of milk or broth.
  6. In a large mixing bowl (or directly in the casserole dish), combine cooked pasta/rice, beef-veggie mixture, and half of the shredded cheese. Mix well.
  7. Transfer mixture to a greased 9×13-inch casserole dish. Spread evenly and top with remaining cheese.
  8. Bake uncovered for 25-30 minutes, until cheese is bubbling and golden brown. If cheese browns too quickly, cover loosely with foil for the last 10 minutes.
  9. Let casserole rest for 5-10 minutes before serving. Garnish with fresh parsley or chives if desired.

Notes

Customize with any vegetables you have on hand. For gluten-free, use rice or gluten-free pasta. For dairy-free, use non-dairy cheese and a plant-based creamy soup. Make ahead by assembling and refrigerating before baking. For extra crunch, top with breadcrumbs or crushed crackers mixed with melted butter before baking.

Nutrition

Keywords: cheesy casserole, beef casserole, comfort food, vegetable casserole, easy dinner, weeknight meal, freezer friendly, meal prep

Find it online: https://lemonydrinks.com/cheesy-beef-and-vegetable-casserole-recipe-easy-comfort-food-dinner/