Beef casserole recipe
Ingredients (serves 6–8): 1.5 lb (680 g) ground beef; 1 medium onion, diced; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 (14.5 oz/411 g) can diced tomatoes (or 2 cups crushed); 1 (10.5 oz/298 g) can condensed cream of mushroom soup (or cream of chicken); 1 cup beef broth; 1 tsp Worcestershire sauce; 1 tsp dried ore
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Beef Casserole Recipe (Classic, Comforting)
Ingredients (serves 6–8): 1.5 lb (680 g) ground beef; 1 medium onion, diced; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 (14.5 oz/411 g) can diced tomatoes (or 2 cups crushed); 1 (10.5 oz/298 g) can condensed cream of mushroom soup (or cream of chicken); 1 cup beef broth; 1 tsp Worcestershire sauce; 1 tsp dried oregano (or Italian seasoning); 1–2 cups frozen peas and carrots (optional); 2 cups cooked egg noodles or mashed potatoes; 1.5–2 cups shredded cheddar (or a mix). Instructions: 1) Heat oven to 375°F (190°C). Brown ground beef in a skillet with onion until no longer pink; drain excess fat if needed. Stir in garlic and tomato paste for 1 minute. 2) Add diced tomatoes, soup, broth, Worcestershire, oregano, salt, and pepper. Simmer 5–10 minutes until slightly thickened. Fold in peas/carrots if using. 3) In a baking dish, spread cooked noodles (or potatoes). Spoon beef mixture over. Top with cheese. 4) Bake 20–25 minutes until bubbly; broil 1–2 minutes for extra browning. Rest 5 minutes before serving.
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Tips for Best Results
For richer flavor, use a mix of ground beef (80–85% lean). If using noodles, ensure they’re fully cooked and not watery. For a crisp top, add a handful of breadcrumbs mixed with melted butter before baking. Make-ahead: assemble and refrigerate up to 24 hours; bake from cold, adding ~10 minutes.
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