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Homemade beef casserole recipe

This hearty homemade beef casserole combines ground beef, vegetables, and a creamy sauce, baked until bubbly. Ingredients (about 6 servings): - 1 lb (450 g) ground beef - 1 small onion, diced - 3 cloves garlic, minced - 2 cups mixed vegetables (peas, carrots, corn, or a blend) - 10.5 oz (300 g) condensed cream of mus

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  1. Homemade Beef Casserole Recipe (En-US)

    This hearty homemade beef casserole combines ground beef, vegetables, and a creamy sauce, baked until bubbly. Ingredients (about 6 servings): - 1 lb (450 g) ground beef - 1 small onion, diced - 3 cloves garlic, minced - 2 cups mixed vegetables (peas, carrots, corn, or a blend) - 10.5 oz (300 g) condensed cream of mushroom soup (or cream of chicken) - 1/2 cup milk (or broth) - 1 tsp salt, 1/2 tsp black pepper - 1 tsp dried thyme or Italian seasoning - 2 cups cooked pasta or egg noodles (or use 3 cups cooked rice) - 1 to 1 1/2 cups shredded cheese (cheddar or mozzarella) Instructions: 1) Heat oven to 375°F (190°C). Grease a 9x13-inch baking dish. 2) In a skillet, cook ground beef with onion until browned. Drain excess fat if needed. 3) Stir in garlic for 30 seconds, then add vegetables and seasonings. 4) Mix soup with milk, then stir into the skillet. Fold in cooked pasta/noodles. 5) Transfer to the baking dish, top with cheese, and bake 20–25 minutes until hot and bubbling. Rest 5 minutes before serving.

  2. Tips for Best Results

    For extra flavor, sauté mushrooms or add a splash of Worcestershire sauce. If using uncooked pasta, use a casserole method with added liquid and longer bake time (check package directions). For a crisp top, broil for 1–2 minutes at the end—watch closely.

  3. Professional-care note (health)

    If you’re managing chronic conditions (e.g., kidney disease, diabetes, heart disease) or have dietary restrictions, consider sodium and portion size. Use lower-sodium soup, add more vegetables, and consult a clinician or dietitian if you need individualized guidance.

This content may relate to health. Use professional medical care for diagnosis and treatment decisions.

FAQ

Can I make this ahead of time?

Yes. Assemble, cover, and refrigerate up to 24 hours. Bake from cold, adding ~10 minutes, until fully hot and bubbling.

Can I freeze it?

Freeze baked casserole in portions for up to 2–3 months. Thaw in the refrigerator and reheat at 350°F (175°C) until warmed through.

What can I substitute for the soup?

Use a homemade roux-based cream sauce or use plain Greek yogurt mixed with milk (add off-heat to prevent curdling), plus extra seasoning.

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