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The Ultimate Comfort Food Ground Beef Casserole Recipe You Need to Try

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Learn how to make delicious ground beef casserole. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound ground beef (grass-fed if possible, for richer flavor)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup sliced mushrooms (optional, but adds great earthiness)
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika (brings a subtle warmth)
  • 1 can (10.5 oz) condensed cream of mushroom soup (or substitute with homemade white sauce for a fresher touch)
  • 1/2 cup sour cream or plain Greek yogurt (for creaminess and tang)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup cooked white rice or cooked egg noodles (your choice, depending on what you grew up with)
  • 2 tablespoons olive oil or butter (for sautéing)
  • Fresh parsley or chives for garnish (optional, adds a pop of color and flavor)

If you want to switch things up, ground turkey or chicken can be used instead of beef, though nothing quite beats the depth of flavor ground beef brings. For a gluten-free option, opt for rice or gluten-free pasta instead of traditional egg noodles. Mama Lu always said, “Use what you have, and make it yours.” That’s the heart of this recipe.

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to get ready for the cozy layers ahead.
  2. Heat olive oil or butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. This step always reminds me of sitting on the porch swing, watching Mama Lu prepare onions, the smell drifting through the open windows.
  3. Add the minced garlic and sliced mushrooms to the skillet, cooking for another 3-4 minutes until softened and fragrant.
  4. Stir in the ground beef, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 7-8 minutes. Drain any excess fat to keep things from getting greasy.
  5. Season the beef mixture with salt, pepper, and smoked paprika. Toss in the frozen peas and corn, stirring to combine. Let everything simmer together for a few minutes until the vegetables are warmed through.
  6. In a separate bowl, mix the condensed cream of mushroom soup with sour cream or Greek yogurt. This creamy blend is what turns the casserole into that luscious, tender dish Mama Lu’s neighbors always asked her about.
  7. Fold the cooked rice or noodles into the beef and vegetable mixture, making sure everything is evenly distributed.
  8. Pour the soup and sour cream mixture over the beef mixture and stir gently to coat everything in that rich, velvety sauce.
  9. Transfer the entire mixture into your prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top, like a golden blanket ready to melt.
  10. Bake uncovered for 25-30 minutes, or until the cheese is bubbly and lightly browned. You’ll know it’s ready when the edges start to bubble up and the aroma fills your kitchen, taking you right back to those Sunday dinners at the farmhouse.
  11. Remove from oven and let it rest for 5 minutes before serving. A little patience here makes the casserole easier to slice and even more comforting to eat.

Find it online: https://claracooking.com/ground-beef-casserole/