A classic beef and cheese casserole is the epitome of comfort food. It's the kind of dish that brings everyone to the table, and it's perfect for a weeknight dinner, a potluck, or a cozy evening at home. This recipe takes a few simple, familiar ingredients—ground beef, a creamy sauce, and a generous amount of cheese—and transforms them into a hearty, satisfying meal that’s both rich in flavor and easy to prepare.

The beauty of a casserole is its ability to be customized. This version uses a simple pasta base, but you can easily swap it for rice or potatoes. The creamy sauce is built on a simple roux, which ensures a smooth, velvety texture that clings to every bite. Topped with a blend of cheeses and baked until bubbly, this is a dish that is guaranteed to earn a spot in your weekly dinner rotation.

Beef and Cheese Casserole

Yields: 6-8 servings

Prep time: 15 minutes

Cook time: 30-35 minutes

Ingredients

  • 1 lb (450g) lean ground beef

  • 1 medium yellow onion, chopped

  • 2 cloves garlic, minced

  • 1 (15-ounce) can tomato sauce

  • 1 teaspoon dried oregano

  • 1 teaspoon garlic powder

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 12 ounces medium pasta shells or elbow macaroni, cooked al dente

  • 2 cups shredded sharp cheddar cheese, divided

  • 1 cup shredded Monterey Jack cheese, divided

  • For the Creamy Sauce:

    • 4 tablespoons unsalted butter

    • 4 tablespoons all-purpose flour

    • 2 cups milk (whole milk is recommended)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.

  2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until it's al dente (firm to the bite). Drain and set aside.

  3. Brown the Beef: In a large skillet, cook the ground beef over medium-high heat, breaking it up with a spoon, until it's browned and no longer pink. Drain off any excess fat. Add the chopped onion and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

  4. Add Tomato Sauce: Stir the tomato sauce, oregano, garlic powder, salt, and pepper into the beef mixture. Reduce the heat to low and let it simmer while you make the sauce.

  5. Make the Creamy Sauce: In a separate medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux (a smooth paste). Slowly pour in the milk, whisking continuously to prevent lumps. Bring the sauce to a gentle simmer, whisking until it thickens.

  6. Combine the Filling: In a large bowl, combine the cooked pasta, the beef and tomato mixture, the creamy sauce, 1 ½ cups of the shredded cheddar cheese, and ½ cup of the shredded Monterey Jack cheese. Stir everything together until it's well combined and coated.

  7. Assemble and Bake: Pour the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining cheeses evenly over the top.

  8. Bake: Bake for 30-35 minutes, or until the filling is hot and bubbly and the cheese on top is melted and golden brown.

  9. Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set and makes it easier to serve.

Tips and Variations

  • Make it Ahead: You can assemble the entire casserole up to 24 hours in advance. Cover it tightly with foil and refrigerate. When ready to bake, remove it from the fridge while the oven preheats, and you may need to add 5-10 minutes to the baking time.

  • Spice it Up: For a bit of heat, add a pinch of red pepper flakes to the beef as it browns, or mix in some diced jalapeños.

  • Add Veggies: Feel free to stir in a cup of your favorite vegetables, such as frozen corn, peas, or sautéed bell peppers, before baking.

  • Different Cheeses: You can experiment with different cheeses like Pepper Jack for a spicy kick, or smoked Gouda for a richer flavor.