I made this last night and it is AMAZING! Tastes just like the restaurant. This recipe is from Longhorn Steakhouse. My Mom found the recipe in the paper. I love this dish at Longhorn’s and I was really excited to try it at home!" Full recipe 👇

 

Why a Ground Beef Casserole?

Ground beef is inexpensive, versatile, and easy to cook. Turning it into a casserole allows you to combine meat + starch + vegetables + sauce + melt‑in cheese in one hearty, crowd‑pleasing dish. Casseroles are forgiving, scalable, and excellent for leftovers. The key is balancing moisture (so it’s not too dry or too soggy), layering so flavors meld, and choosing the “glue” (sauce or binder) wisely.

Many classic versions exist — for example:

• Homestyle Ground Beef Casserole: with egg noodles, tomatoes, sour cream, cream cheese, and a cheese topping. Spicy Southern Kitchen

• Ground Beef & Rice Casserole: combining beef, rice, tomato sauce, sometimes cream soup and vegetables. The Cozy Cook+2Healthy Recipes 101+2

• “Hotdish” / Midwestern style: ground beef, cream soup, vegetables, starch, baked in one dish. ويكيبيديا+1

• Southwest / taco style: with beans, corn, chilies, and tortillas or pasta. Num's the Word

In this version, I’ll give a “rich, cheesy, layered” version that you can tailor. Then I'll walk you through many alternatives and scaling.

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Overview of the Version I’ll Describe

This version consists of:

• A seasoned ground beef + tomato (or tomato + broth) base

• A binder / “glue” — such as cream cheese, sour cream, or cream soup mixture

• A starch layer (rice, pasta, or even potatoes)

• Vegetables (optional, but recommended for balance)

• Cheese topping (or inside layers)

• Baking uncovered or partially covered, to melt and brown

I aim for a 9×13 inch (or equivalent) casserole that serves ~6–8 people.

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Ingredients (Base Version, Serves ~6–8)

Below is a “starter set” of ingredients. You can adjust quantities, omit or add, as needed.

Protein & Aromatics

• 800 g to 1 kg ground beef (80/20 or leaner if you prefer)

• 1 large onion, diced

• 3–4 cloves garlic, minced

• Salt & black pepper

• (Optional) 1 tablespoon olive oil (if your beef is lean and you need some fat)

Vegetables & Flavor

• 1 bell pepper (any color), diced

• 1 cup mixed vegetables (peas, corn, carrots, etc.) — optional

• 1 can (≈ 400‑500 g) diced tomatoes (with juices)

• 1 can (≈ 200‑300 g) tomato sauce (or crushed tomatoes, or passata)

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• ½ teaspoon smoked paprika (optional)

• (Optional) 1 tablespoon Worcestershire sauce

• (Optional) 1 teaspoon chili powder or cumin for more depth

Binder / Creaminess Layer

You pick one or combine:

• 200 g cream cheese, softened

• ½ to 1 cup sour cream or plain yogurt

• Or: 1 can (≈ 300 g) cream of mushroom / cream of celery / cream of cheddar soup (or a homemade white sauce)

Starch / Base Layer (or mixed in)

Choose one (or mix):

• 300–350 g dry pasta (penne, elbow, rigatoni, egg noodles)

• Or: ~200–250 g uncooked rice (long grain or basmati)

• Or: ~1 kg potatoes, sliced or cubed (par‑boiled or partly cooked)

Cheese & Topping

• 200–300 g shredded cheese (cheddar, mozzarella, or blend)

• Optional: grated Parmesan or extra cheese

• (Optional) Breadcrumbs or panko mixed with a bit of butter, for crisp top

Liquids & Misc

• 1 to 1½ cups beef broth (or water + stock cube)

• (Optional) Additional milk or cream (¼ to ½ cup) if you want extra creaminess

• (Optional) Fresh parsley or herbs for garnish

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Equipment & Prep Notes

• Ovenproof casserole dish (9×13 in or equivalent)

• Large skillet or sauté pan with lid

• Pot to cook pasta or rice (if using)

• Mixing bowls, wooden spoon / spatula

• Measuring cups / spoons

• Aluminum foil

Important prep tips:

• Pre‑cook your starch (pasta/rice) to almost-done (al dente), because it will absorb sauce in the oven and finish cooking.

• Drain excess fat from the cooked ground beef if needed, but leave a little to carry flavor.

• Softened cream cheese / sour cream mix better if warm (let them sit a bit before mixing).

• Dice vegetables evenly so they cook uniformly.

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Step‑by‑Step Instructions

Here’s a line-by-line method, with rationale and tips.

1. Preheat & start

• Preheat your oven to 175–180 °C (≈ 350–360 °F).

• Grease or oil your casserole dish lightly (but small amount) so nothing sticks.

2. Cook the pasta / rice (if using)

• In a pot, cook your pasta or rice in salted water until just underdone (al dente) — it will finish in the oven.

• Drain well (if pasta) and set aside. If rice, fluff and keep warm.

3. Sauté beef & aromatics

• In a large skillet over medium-high heat, add ground beef (and a little oil if needed).

• Break it up and cook until browned and no longer pink.

• Season with salt & pepper.

• Add diced onion and garlic; sauté until onion is soft and translucent (~3–4 min).

• Optionally, add bell pepper and mixed vegetables; continue cooking an additional 2–3 min so vegetables start to soften.

4. Add tomatoes, sauce & seasonings

• To the beef‑veg mix, stir in the diced tomatoes (with their juices) and tomato sauce.

• Add oregano, basil, smoked paprika, Worcestershire sauce (if using), chili powder or cumin (if using).

• Pour in about half the beef broth to loosen the mixture, stirring so ingredients are well combined.

• Let the mixture simmer 3–5 minutes, so flavors meld and sauce thickens slightly (not too watery).

5. Incorporate the binder / creamy layer

• Reduce heat to low. Add the softened cream cheese and stir until it melts and blends into the mixture.

• Stir in sour cream (or cream soup) gently, combining thoroughly.

• If mixture seems too thick, add more broth; if too thin, simmer a bit longer to reduce.

6. Layer / mix with starch

You have two main options:

Option A: Mixed (stir-in) casserole

• In a large bowl or directly in the skillet / pan, combine your cooked pasta or rice with about ⅔ of the beef‑tomato‑cream mixture.

• Stir to coat evenly.

• Transfer that into your prepared casserole dish.

• Pour the remaining beef mixture on top (as a “top layer”) to ensure even distribution of sauce.

Option B: Layered casserole (if you use potatoes or want structure)

• In your dish, lay a base of cooked potatoes (or parboiled potatoes).

• Spoon a layer of the beef mixture over.

• Add another partial potato / starch layer if enough.

• End with the remaining beef-cream mixture on top.

7. Cheese & topping

• Sprinkle the shredded cheese evenly over the top layer.

• If desired, sprinkle breadcrumbs or panko mixed with a bit of melted butter over the cheese for extra crunch.

• Optionally, sprinkle some grated Parmesan for flavor.

8. Bake

• Cover the casserole loosely with aluminum foil (to prevent top from burning prematurely).

• Bake in preheated oven for ~25–30 minutes.

• Then remove the foil and bake uncovered for additional ~10–15 minutes, until cheese is melted, bubbling, and the top is golden.

• If you like a crispier top, broil for 1–2 minutes at the end (watch closely).

9. Rest & serve

• Let the casserole rest ~5–10 minutes before slicing. This helps it set so pieces hold shape better.

• Garnish with chopped parsley or fresh herbs.

• Serve in portions; this dish goes well with a side salad, steamed greens, or a simple vegetable side.

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Scaling, Variations & Adaptations

One of the beauties of casseroles is flexibility. Below are many ways to adapt:

Protein alternatives

• Use ground turkey, chicken, or lamb instead of beef.

• Use plant-based ground “meat” for a vegetarian version — adjust fat / liquid accordingly.

• Mix ground beef with sausage or chopped ham for extra flavor.

Sauce / binder swaps & creamy styles

• Use cream of mushroom / cream of chicken soup (or “cream of” soups) as binder — especially in American “hotdish” styles.

• Use Greek yogurt + cream cheese or cottage cheese + sour cream for a lighter creaminess.

• Use béchamel / white sauce (butter, flour, milk) in place of cream cheese mix.

• Omit the creamy binder and rely on the tomato sauce + broth if you prefer a less “heavy” version.

Starch / base variations

• Use other pasta shapes (fusilli, rigatoni, shells) — any short pasta that holds sauce well.

• Use quinoa, couscous, barley (if you want whole grains) — but reduce amount or adjust liquid.

• Use potatoes (cubed or thin slices) — parboiled first.

• Use rice, including brown rice (pre-cooked).

• For a low-carb version: skip the starch and add extra vegetables (zucchini, eggplant, cauliflower).

Vegetable add-ins & enhancements

• Mushrooms, spinach, zucchini, carrots, peas, corn, bell peppers.

• Add fresh herbs — basil, parsley, thyme — near the end.

• Add olives, roasted red peppers, sun‑dried tomatoes for Mediterranean twist.

• For heat: add jalapeños, chili flakes, chopped chilies, or a dash of hot sauce.

Cheese & topping ideas

• Use multiple cheeses (cheddar + mozzarella, or Monterey Jack + Pepper Jack) for flavor and melt.

• Use crumb topping: mix breadcrumbs + Parmesan + butter, sprinkle on top under or over cheese.

• Use crushed tortilla chips, cornflakes, or French fried onions as topping.

• Sprinkle extra herb / spice (paprika, chili powder) on top before baking.

Baking method & time tweaks

• For deeper dishes, increase bake time a bit.

• If the top browns too fast, keep foil on for longer.

• You can assemble ahead (up to 1 day) and store in fridge; bake later (just add some time).

• For freezing, bake partway and then finish baking later; or freeze fully cooked portions and reheat.

• Reheat leftovers in oven (covered, at ~160–170 °C) to preserve texture; microwave works but may soften top.

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Example Quantities & Narrative Version

Here’s a “printable‑style” version with quantities and narrative for 8 servings.

Ingredients (for 8 servings)

• 1 kg ground beef

• 1 large onion, diced

• 3 cloves garlic, minced

• 1 bell pepper, diced

• 1 cup frozen mixed vegetables (peas, corn, carrots)

• 1 can (400 g) diced tomatoes

• 1 can (300 g) tomato sauce

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• ½ teaspoon smoked paprika

• 1 tablespoon Worcestershire sauce

• 1 teaspoon chili powder

• 1½ cups beef broth

• 200 g cream cheese, softened

• ½ cup sour cream

• 300 g pasta (penne or similar), cooked al dente

• 250 g shredded cheese (cheddar / mozzarella blend)

• (Optional) ½ cup breadcrumbs + 2 Tbsp melted butter

• Fresh parsley, chopped (for garnish)

Instructions (narrative)

1. Preheat oven to 180 °C and grease a 9×13 inch baking dish.

2. Cook pasta in salted water until just underdone (al dente). Drain and set aside.

3. In a large skillet, brown the ground beef, breaking it up. Drain off excess fat (but leave a bit for flavor).

4. Add onion and garlic to the skillet; sauté until softened (~3 min). Add bell pepper and mixed vegetables; cook another 2–3 min.

5. Stir in diced tomatoes + tomato sauce, oregano, basil, paprika, Worcestershire sauce, chili powder. Pour in about 1 cup of beef broth. Simmer 5 min until sauce thickens slightly.

6. Reduce heat to low and add softened cream cheese, stirring until melted and incorporated. Then stir in sour cream until smooth. Adjust consistency: if too thick, add a little broth; if too loose, simmer a bit to reduce.

7. In a large mixing bowl, combine cooked pasta with ~⅔ of the beef‑tomato‑cream mixture, stirring so pasta is coated.

8. Transfer that mixture into the prepared casserole dish. Spoon the remaining beef mixture over top, distributing evenly.

9. Sprinkle shredded cheese evenly over the top. If using breadcrumbs, sprinkle that over cheese, and drizzle melted butter.

10. Cover the dish with foil. Bake ~25–30 min. Then remove foil, bake another 10–15 min until cheese is bubbly and golden. Optionally broil 1–2 min at the end for extra browning.

11. Remove from oven; let rest ~10 min. Garnish with chopped parsley. Slice into squares and serve.

This dish will be creamy, cheesy, and comforting — perfect for a family dinner or when you want hearty leftovers.

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Tips, Troubleshooting & FAQs

Problem	Possible Cause	Fix / Tip
Casserole too watery	Too much liquid, under-simmering, starch not absorbing	Simmer beef mixture longer before combining; reduce broth; use slightly less liquid; let rest so it sets
Dry / dry edges	Not enough sauce, overbaked	Add a splash of broth or milk; cover earlier; reduce baking time slightly
Pasta or rice too stiff / underdone	It was undercooked or didn’t absorb sauce	Pre-cook starch to just underdone; allow time in casserole to absorb sauce
Top burns before interior done	Oven too hot or uncovered too early	Cover with foil longer; bake covered then uncover; use middle rack
Binder / cream cheese doesn’t mix well	It was too cold or not softened	Let cream cheese rest to soften; stir gently on low heat
Cheese doesn’t melt	Oven not hot enough or foil left too long	Ensure oven at target temp; remove foil in time; broil briefly
Portion doesn’t set / falls apart	Slices not firm	Let rest before cutting; ensure binder is well integrated

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Variation Examples (You Can Try)

1. Southwest Taco Beef Casserole

   • Use taco seasoning (cumin, chili powder, paprika)

   • Add black beans, corn, chopped chilies

   • Use tortilla or corn chips as topping

   • Mix in cheddar + pepper jack

2. Italian Style

   • Use marinara sauce + Italian herbs (rosemary, thyme, basil)

   • Incorporate spinach, mushrooms

   • Use mozzarella + Parmesan

   • Layer pasta or use lasagna sheets

3. Potato & Beef Casserole (no pasta / rice)

   • Thinly slice potatoes and parboil slightly

   • Layer potato slices + beef‑tomato mix + cheese

   • Bake until potatoes tender and top golden

4. Low-Carb / Keto Version

   • Skip pasta/rice

   • Add extra vegetables (cauliflower, zucchini)

   • Use full-fat cream cheese, sour cream, and extra cheese

   • Bake slow so vegetables soften

5. Vegetarian or Meatless

   • Replace beef with crumbled tofu, tempeh, lentils, or plant-based ground

   • Use vegetable broth

   • Add more vegetables and beans for bulk

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Nutritional & Serving Notes

• This casserole is quite hearty and rich. Depending on amounts, a generous slice might provide ~400–600 calories (with carbohydrates, fats, and protein).

• It’s a balanced meal (protein, carbohydrates, vegetables), so you may only need a light side (salad, steamed greens).

• Leftovers: store in airtight container in fridge for 3–4 days. Reheat in oven (covered) or microwave. The topping may lose crispness but will still taste great.

• Freezing: you can freeze portions (without topping) — thaw and bake with fresh cheese topping.

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If you like, I can send you a “Moroccan‑style ground beef casserole” version (with local spices, ingredients), and also convert to metric (grams, ml) for your kitchen. Do you want me to prepare that for you now?