Ground Beef Casserole Oamc
Prepare to indulge in the ultimate comfort food with this hearty and flavorful Ground Beef Casserole OAMC (Once-A-Month Cooking) recipe! Brimming with layers of tender pasta, creamy cheese filling, and a savory beef and tomato sauce seasoned with aromatic garlic and Italian herbs, this casserole is both satisfying and freezer-friendly. Perfect for meal prepping, it can be baked fresh or stored as an easy make-ahead dinner option for busy weeknights. Topped with melty cheddar and mozzarella cheeses, every bite is deliciously gooey and comforting. With simple ingredients and minimal prep, this ground beef casserole is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 28 ounces canned diced tomatoes
- 15 ounces tomato sauce
- 1 teaspoon dried Italian seasoning
- 12 ounces uncooked pasta (e.g., penne or rotini)
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish or two smaller freezer-safe baking dishes if meal prepping.
In a large skillet over medium-high heat, cook the ground beef until browned and fully cooked, breaking it up into crumbles. Drain any excess grease.
Add the diced onion and minced garlic to the skillet with the beef and cook for 3-4 minutes, until the onion becomes translucent. Stir in the salt, black pepper, Italian seasoning, diced tomatoes, and tomato sauce. Simmer for 10 minutes to allow the flavors to meld.
Meanwhile, cook the pasta in a large pot of salted boiling water until just al dente, following the package instructions. Drain and set aside.
In a medium bowl, combine the cream cheese and sour cream. Mix until smooth and creamy.
To assemble the casserole, layer as follows in the prepared dish(es): spread half the meat sauce on the bottom, then add half of the cooked pasta. Spread half of the cream cheese mixture over the pasta, followed by half of the shredded cheddar and mozzarella cheese. Repeat the layers with the remaining ingredients.
Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake an additional 10-15 minutes, until the cheese on top is melted and bubbly.
If freezing for later, allow the casserole to cool completely before covering it tightly with foil or an airtight freezer-safe lid. Label with the date and store in the freezer for up to 3 months.
When ready to eat, thaw the frozen casserole overnight in the refrigerator. Reheat covered in a 375°F oven for 40-50 minutes, or until heated through and bubbling.
Nutrition Facts
Calories |
873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 29.3 g | 147% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 10.1 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 546 mg | 42% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 736 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
