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Ground Beef Casserole

A hearty and comforting one-dish meal featuring savory ground beef, colorful bell peppers, and a creamy cheese topping that's perfect for busy weeknights or family gatherings.  
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main-course
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion finely chopped
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 2 cups shredded cheddar cheese divided
  • 1 cup shredded mozzarella cheese
  • 1 can 10.5 oz cream of mushroom soup
  • 1/2 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked pasta or cooked rice optional
  • 1 tablespoon olive oil or butter for sautéing
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Method
 

  1. Preheat the Oven
  2. Set your oven to 375°F (190°C) and allow it to fully heat up while you prepare the other ingredients. Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of butter to prevent sticking and ensure easy serving later.
  3. Cook the Beef
  4. Heat the olive oil in a large skillet over medium heat until shimmering. Add the ground beef, breaking it apart with a wooden spoon as it cooks. Continue cooking for about 7-8 minutes until the beef is completely browned with no pink remaining. Carefully drain the excess fat to keep the casserole from becoming greasy.
  5. Add the Vegetables
  6. Add the chopped onion, green bell pepper, and red bell pepper to the skillet with the beef. Stir to combine and cook for 3-4 minutes, or until the vegetables have softened slightly and the onions become translucent. The colorful peppers will add both nutrition and visual appeal to the finished dish.
  7. Mix in Seasonings
  8. Sprinkle in the garlic powder, onion powder, salt, and black pepper. Stir thoroughly to ensure the seasonings are evenly distributed throughout the meat and vegetable mixture, enhancing the flavor of the entire dish.
  9. Combine the Creamy Layer
  10. In a separate medium bowl, mix together the cream of mushroom soup and sour cream until smooth and well-combined. Pour this creamy mixture into the skillet with the beef and vegetables. Stir everything together until the meat and vegetables are evenly coated with the creamy sauce.
  11. Assemble the Casserole
  12. If using pasta or rice, spread half of it in an even layer on the bottom of the prepared baking dish. Otherwise, spread half of the beef mixture directly onto the bottom of the dish. Sprinkle evenly with half of the cheddar and mozzarella cheeses. Top with the remaining beef mixture (or remaining pasta/rice topped with all the beef mixture), then finish with the remaining cheese, creating delicious layers of flavor.
  13. Bake
  14. Place the assembled casserole in the preheated oven and bake for 20-25 minutes. The casserole is done when it's bubbling around the edges and the cheese on top has melted completely and turned a beautiful golden brown color.
  15. Serve
  16. Remove the casserole from the oven and let it rest for about 5 minutes before serving. This resting period allows the casserole to set slightly, making it easier to portion. If desired, garnish with additional diced bell peppers or fresh parsley before serving for a pop of color and freshness.
  17.  

Notes

  • For a healthier version, use lean ground beef (90/10 or 93/7) and reduced-fat cheese and sour cream.
  • This casserole freezes well for up to 3 months. Cool completely before wrapping tightly and freezing.
  • Try adding 1 cup of corn or peas for added vegetables and color.
  • For a spicy kick, add 1/4 teaspoon of red pepper flakes or a diced jalapeño.
  • Leftovers can be refrigerated for 3-4 days and reheat beautifully in the microwave.