Simple Cheesy Ground Beef Casserole with Cream Cheese

There’s something about a hearty casserole that just makes dinner feel easy. Maybe it’s because everything goes into one dish, or maybe it’s because leftovers taste even better the next day. Either way, casseroles have saved me on more busy weeknights than I can count.

This cheesy ground beef casserole hits all the right notes. It’s got tender egg noodles mixed with cream cheese and sour cream, savory ground beef with tomatoes, and three different kinds of cheese melted on top. The kind of meal where everyone comes back for seconds and no one asks what’s for dinner tomorrow because they’re already hoping for leftovers.

The best part? Most of the ingredients are things I already have in my fridge and pantry. A pound of ground beef, some pasta, and cheese. Dinner doesn’t get much simpler than that.

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What Kind of Ground Beef Should I Use?

For this casserole, you’ll want to use ground beef with a fat content that balances flavor and texture – I’d recommend going with 80/20 or 85/15 ground beef. The 80/20 (which means 80% lean, 20% fat) will give you more flavor and keep the meat juicy, while 85/15 is a bit leaner if you’re watching fat content but still has enough to keep things tasty. If you go leaner than 85/15, your casserole might end up a bit dry, and if you use something fattier like 73/27, you’ll need to drain off quite a bit of grease after browning. Whatever you choose, make sure to break up the meat well as it cooks so it incorporates evenly throughout the casserole.

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Options for Substitutions

This casserole is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Egg pasta: Any short pasta works great here – try penne, rotini, or even elbow macaroni. Just cook according to package directions before adding to the casserole.
• Cream cheese and sour cream: You can use all cream cheese (about 12 oz total) or all sour cream (about 2 cups) if you only have one on hand. Greek yogurt also works as a substitute for sour cream in equal amounts.
• Ground beef: Ground turkey, chicken, or Italian sausage are all solid options. If using turkey or chicken, add a bit more seasoning since they’re milder than beef.
• Cheese blend: The specific cheese combo isn’t set in stone – use whatever melting cheeses you have. A Mexican blend, Italian blend, or even all cheddar works fine. Just keep the total amount around 4 cups.
• Red bell peppers: Any color bell pepper works, or swap in mushrooms, zucchini, or leave them out if you prefer a simpler version.
• Green onions: Regular yellow or white onions work too – just use about 1/4 cup diced and mix them into the cream cheese layer.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with this casserole is overcooking your pasta – since it bakes for 30 minutes in the oven, you’ll want to undercook the noodles by about 2 minutes so they don’t turn mushy in the final dish.

Another common error is not draining your ground beef thoroughly, which can leave your casserole sitting in a pool of grease, so take the extra minute to drain it well and even pat it with paper towels if needed.

When layering your casserole, make sure the cream cheese mixture is spread evenly to the edges of the dish, otherwise you’ll end up with dry spots where the noodles aren’t coated.

Finally, keep a close eye during the broiling step at the end – two minutes can quickly turn into burnt cheese if you walk away, so stay near the oven and pull it out as soon as you see golden brown bubbles forming on top.

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What to Serve With Ground Beef Casserole?

This hearty casserole is pretty filling on its own, but I love serving it with a simple side salad to balance out all that cheesy goodness. A basic green salad with romaine, cucumbers, and cherry tomatoes with ranch or Italian dressing works perfectly. If you want something warm on the side, garlic bread or buttery dinner rolls are great for soaking up any extra sauce from the casserole. You could also go with steamed green beans or roasted broccoli if you’re looking to add some veggies to the plate.

Storage Instructions

Store: This casserole is a great make-ahead meal! Once it’s cooled down, cover it tightly with foil or transfer it to an airtight container and keep it in the fridge for up to 4 days. The flavors actually get even better the next day, so it’s perfect for leftovers.

Freeze: You can freeze this casserole either before or after baking. If freezing unbaked, assemble everything, wrap it well in plastic wrap and foil, and freeze for up to 3 months. For already baked casserole, let it cool completely, then wrap and freeze the same way.

Reheat: To reheat from the fridge, cover with foil and warm in a 350°F oven for about 20-25 minutes until heated through. If reheating from frozen, thaw it overnight in the fridge first. You can also reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3800
• Protein: 185-210 g
• Fat: 210-230 g
• Carbohydrates: 225-250 g

Ingredients

For the pasta base:

• 4 cups egg pasta (I recommend Mueller’s Wide Egg Noodles)
• 6 oz cream cheese (softened to room temperature, about 70°F)
• 1.25 cups sour cream
• 1/4 cup parmesan
• 1/2 cup green onions
• 2 tsp dry parsley
• salt
• pepper

For the beef sauce:

• 1 tbsp vegetable oil
• 1/2 cup red onions (finely diced into 1/4-inch pieces)
• 2.5 tsp garlic (freshly minced for best flavor)
• 3/4 cup red bell peppers
• 1 lb ground beef
• 1 tbsp worcestershire sauce (I always use Lea & Perrins)
• 14.5 oz diced tomatoes
• 6 oz tomato paste (gives the sauce a much richer texture)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 3.5 tsp seasoning salt
• 1/4 tsp smoked paprika

For the topping:

• 1 cup colby jack cheese
• 1 cup sharp cheese (shredded from a block for better melting)
• 2 cups mozzarella

Step 1: Prepare the Mise en Place and Cook the Pasta

• 4 cups egg pasta
• 1/2 cup red onions
• 2.5 tsp garlic
• 3/4 cup red bell peppers
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 3.5 tsp seasoning salt
• 1/4 tsp smoked paprika

Preheat your oven to 350°F.

While the oven heats, bring a large pot of salted water to a boil and cook the egg pasta according to package directions until al dente, then drain and set aside.

Meanwhile, finely dice the red onions into ¼-inch pieces, mince the garlic fresh, dice the red bell peppers, and measure out all your spices into a small bowl for easy access during cooking.

I always use fresh minced garlic rather than jarred—it makes a noticeable difference in the final flavor of the sauce.

Step 2: Build the Beef and Tomato Sauce Base

• 1 tbsp vegetable oil
• 1/2 cup red onions
• 3/4 cup red bell peppers
• 2.5 tsp garlic
• 1 lb ground beef
• 1 tbsp worcestershire sauce
• 14.5 oz diced tomatoes
• 6 oz tomato paste
• spice mixture from Step 1

Heat the vegetable oil in a large skillet over medium-high heat.

Add the diced red onions and bell peppers, cooking for about 2 minutes until they start to soften.

Add the fresh minced garlic and cook for another 20 seconds until fragrant.

Crumble in the ground beef and cook, breaking it apart as it browns, until no pink remains.

Drain any excess fat from the pan, then stir in the Worcestershire sauce, diced tomatoes with their juice, tomato paste, and the spice mixture from Step 1.

Simmer for 2-3 minutes to allow the flavors to meld.

Step 3: Make the Creamy Noodle Mixture

• 6 oz cream cheese
• 1.25 cups sour cream
• 1/4 cup parmesan
• 2 tsp dry parsley
• 1/2 cup green onions
• cooked pasta from Step 1
• salt
• pepper

In a large bowl, combine the softened cream cheese, sour cream, Parmesan, dry parsley, and chopped green onions.

Stir until smooth and well-blended.

Add the cooked pasta from Step 1 along with a pinch of salt and pepper to taste.

Mix gently until all the noodles are evenly coated with the creamy mixture.

I like to do this step while the beef sauce is simmering so everything comes together at the same time.

Step 4: Combine the Cheeses and Prepare for Assembly

• 1 cup colby jack cheese
• 1 cup sharp cheese

In a small bowl, mix together the shredded Colby jack cheese and sharp cheddar cheese.

Keep this cheese mixture separate from the mozzarella, as the mozzarella will be sprinkled on top as the final layer for better browning under the broiler.

Step 5: Assemble the Casserole and Bake

• creamy noodle mixture from Step 3
• beef and tomato sauce from Step 2
• cheese mixture from Step 4
• 2 cups mozzarella

Spread the creamy noodle mixture from Step 3 into a greased 9×13 inch baking dish, creating an even layer on the bottom.

Top with the beef and tomato sauce from Step 2, spreading it evenly across the noodles.

Sprinkle the Colby jack and sharp cheddar mixture from Step 4 over the beef layer, then top everything with the mozzarella cheese.

Cover the dish tightly with foil and bake at 350°F for 30 minutes until the casserole is heated through.

Step 6: Finish with Broiled Cheese

Carefully remove the foil from the casserole and place it under the broiler for about 2 minutes, watching closely, until the mozzarella is golden brown and bubbly.

Remove from the oven and let rest for 5 minutes before serving—this allows the casserole to set slightly so it won’t fall apart when plated.

Simple Cheesy Ground Beef Casserole with Cream Cheese

Delicious Simple Cheesy Ground Beef Casserole with Cream Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 6 servings

Calories 3650 kcal

Ingredients

  

For the pasta base::

• 4 cups egg pasta (I recommend Mueller's Wide Egg Noodles)
• 6 oz cream cheese (softened to room temperature, about 70°F)
• 1.25 cups sour cream
• 1/4 cup parmesan
• 1/2 cup green onions
• 2 tsp dry parsley
• salt
• pepper

For the beef sauce::

• 1 tbsp vegetable oil
• 1/2 cup red onions (finely diced into 1/4-inch pieces)
• 2.5 tsp garlic (freshly minced for best flavor)
• 3/4 cup red bell peppers
• 1 lb ground beef
• 1 tbsp worcestershire sauce (I always use Lea & Perrins)
• 14.5 oz diced tomatoes
• 6 oz tomato paste (gives the sauce a much richer texture)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 3.5 tsp seasoning salt
• 1/4 tsp smoked paprika

For the topping::

• 1 cup colby jack cheese
• 1 cup sharp cheese (shredded from a block for better melting)
• 2 cups mozzarella

Instructions

 

• Preheat your oven to 350°F. While the oven heats, bring a large pot of salted water to a boil and cook the egg pasta according to package directions until al dente, then drain and set aside. Meanwhile, finely dice the red onions into ¼-inch pieces, mince the garlic fresh, dice the red bell peppers, and measure out all your spices into a small bowl for easy access during cooking. I always use fresh minced garlic rather than jarred—it makes a noticeable difference in the final flavor of the sauce.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the diced red onions and bell peppers, cooking for about 2 minutes until they start to soften. Add the fresh minced garlic and cook for another 20 seconds until fragrant. Crumble in the ground beef and cook, breaking it apart as it browns, until no pink remains. Drain any excess fat from the pan, then stir in the Worcestershire sauce, diced tomatoes with their juice, tomato paste, and the spice mixture from Step 1. Simmer for 2-3 minutes to allow the flavors to meld.
• In a large bowl, combine the softened cream cheese, sour cream, Parmesan, dry parsley, and chopped green onions. Stir until smooth and well-blended. Add the cooked pasta from Step 1 along with a pinch of salt and pepper to taste. Mix gently until all the noodles are evenly coated with the creamy mixture. I like to do this step while the beef sauce is simmering so everything comes together at the same time.
• In a small bowl, mix together the shredded Colby jack cheese and sharp cheddar cheese. Keep this cheese mixture separate from the mozzarella, as the mozzarella will be sprinkled on top as the final layer for better browning under the broiler.
• Spread the creamy noodle mixture from Step 3 into a greased 9x13 inch baking dish, creating an even layer on the bottom. Top with the beef and tomato sauce from Step 2, spreading it evenly across the noodles. Sprinkle the Colby jack and sharp cheddar mixture from Step 4 over the beef layer, then top everything with the mozzarella cheese. Cover the dish tightly with foil and bake at 350°F for 30 minutes until the casserole is heated through.
• Carefully remove the foil from the casserole and place it under the broiler for about 2 minutes, watching closely, until the mozzarella is golden brown and bubbly. Remove from the oven and let rest for 5 minutes before serving—this allows the casserole to set slightly so it won't fall apart when plated.