Creamy Ground Beef Casserole with Cream Cheese
A comforting one-dish meal featuring a creamy sauce, tender pasta, and savory ground beef, topped with a golden breadcrumb crust.
Ingredients
For the Base
- 1 pound ground beef Use lean ground beef (90/10) to cut fat.
- 1 medium onion, diced Yellow or white onions preferred for sweetness.
- 2 cloves garlic, minced Can substitute with 1 teaspoon garlic powder.
- 2 cups cooked pasta Elbow macaroni or penne recommended.
For the Sauce
- 8 ounces cream cheese, softened Neufchâtel can be used for a lower-fat option.
- 1 cup sour cream Can substitute with Greek yogurt.
- 1 cup shredded cheese Cheddar or any cheese of choice.
- 10.5 ounces cream of mushroom soup Cream of chicken or celery soup can also be used.
- to taste Salt and pepper Season last to adjust to preference.
To Serve
- as desired breadcrumbs Panko adds extra crunch.
- as desired chopped parsley For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a baking dish.
- In a large skillet, brown the ground beef until no pink remains and golden bits form. Drain excess fat.
- Add diced onion and minced garlic to skillet with the beef. Cook until onion is translucent and tender.
- Add softened cream cheese and stir until melted into a creamy base.
- Stir in sour cream, shredded cheese, and cream of mushroom soup. Mix until smooth, then season with salt and pepper.
- Fold in the cooked pasta and transfer to the prepared baking dish.
- Top with breadcrumbs if desired and bake for 25-30 minutes, or until bubbly and golden on top.
Notes
Let the casserole sit for 5-10 minutes post-baking for cleaner slices. It reheats well and makes good leftovers.