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Cheesy Beef Casserole

A comforting and hearty casserole loaded with tender beef, creamy cheese, and mixed vegetables, perfect for family dinners and leftovers.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 cup uncooked elbow macaroni
  • 2 cups beef broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded cheddar cheese
  • 1 cup frozen mixed vegetables (peas, corn, and carrots)
  • 1 tablespoon olive oil

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until fragrant and onions are translucent.
  3. Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned and cooked through.
  4. Stir in the diced tomatoes (with juice), tomato sauce, uncooked macaroni, beef broth, Italian seasoning, salt, and pepper. Mix well to combine all ingredients.
  5. Gently fold in the frozen mixed vegetables, ensuring they’re evenly distributed throughout the mixture.
  6. Pour the beef and macaroni mixture into a greased casserole dish, spreading it evenly.
Baking
  1. Cover the dish with aluminum foil and bake in the preheated oven for about 30 minutes.
  2. Remove the foil and sprinkle shredded cheddar cheese evenly across the top. Return to the oven uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serving
  1. Let the casserole cool for a few minutes, then serve hot and enjoy!

Notes

Feel free to substitute ground beef with ground turkey or chicken for a leaner option. Consider mixing in different types of cheese or vegetables for customization. Store leftovers in an airtight container for up to 3-4 days, or freeze for up to three months.