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Ground Beef Casserole

Lean ground beef and mixed vegetables in creamy mushroom sauce, topped with melted cheese for an easy one-dish dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 cups mixed vegetables fresh or frozen peas, carrots, and corn
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup shredded cheese Cheddar or Mozzarella
  • Salt and pepper to taste
  • Breadcrumbs or crushed crackers optional, for topping

Equipment

  • large skillet
  • 9x13-inch baking dish
  • wooden spoon or spatula

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large skillet over medium heat, brown the ground beef for 7-8 minutes, breaking it apart as it cooks. Drain excess fat.
  3. Add diced onion to the skillet and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.
  4. Stir in mixed vegetables and cook for 3-4 minutes until heated through. If using frozen vegetables, cook until ice crystals melt.
  5. Remove from heat. Add cream of mushroom soup and stir until everything is evenly coated. Season with salt and pepper to taste.
  6. Transfer the mixture to the prepared baking dish and spread evenly.
  7. Sprinkle shredded cheese over the top. If using, add breadcrumbs or crushed crackers over the cheese.
  8. Bake for 30-40 minutes until cheese is melted and bubbly and edges are lightly browned.
  9. Let rest for 5-10 minutes before serving to allow sauce to thicken.

Notes

Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or larger portions covered in a 350°F oven for 20-25 minutes. Freezes beautifully for up to 3 months—either freeze unbaked (thaw overnight before baking, add 10 minutes to baking time) or freeze cooked portions in airtight containers. Make-Ahead: Assemble completely up to 24 hours ahead and refrigerate. Add 10-15 minutes to baking time if starting from cold. Creamier Texture: Stir in 1/2 cup sour cream or milk along with the soup before baking. Substitutions: Use ground turkey or chicken instead of beef (add 1 tbsp olive oil when browning). Cream of chicken or celery soup works instead of mushroom. Any combination of vegetables you prefer. Sharp cheddar, mozzarella, or a blend both work well. Variations: Add 1 cup cooked rice for heartier casserole. Mexican version: use taco seasoning, black beans, corn, Mexican cheese, and crushed tortilla chips. Italian version: use Italian seasoning, marinara instead of soup, Italian vegetables, mozzarella and Parmesan. Potato topping: skip cheese and top with mashed potatoes for shepherd's pie style. No Condensed Soup: Make white sauce with 2 tbsp butter, 2 tbsp flour, and 1.5 cups milk whisked together until thickened.