Description
This hearty Ground Beef Casserole combines lean ground beef, colorful bell peppers, and tender pasta baked together with a creamy mix of Greek yogurt, cream cheese, and sharp cheddar for a comforting and flavorful meal perfect for family dinners.
Ingredients
Meat and Vegetables
- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground beef (90% or 93% lean)
- 1 medium yellow onion, chopped
- 1 bell pepper (red, yellow, or orange), chopped
- 1 green bell pepper, chopped
- 4 green onions, thinly sliced, divided
- 3 garlic cloves, minced (about 1 tablespoon)
Seasonings and Canned Goods
- 1 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon ground black pepper
- 2 10-ounce cans diced tomatoes and green chilis (such as Rotel)
- 1 8-ounce can added tomato sauce
Pasta and Dairy
- 12 ounces whole wheat pasta noodles (such as egg noodles, elbow macaroni, or penne)
- 1 cup full-fat plain Greek yogurt (or sour cream)
- 4 ounces reduced-fat cream cheese, at room temperature
- 1 tablespoon cornstarch
- 8 ounces sharp cheddar cheese, shredded and divided (about 2 cups)
Instructions
- Preheat: Place a rack in the center of your oven and preheat it to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray for easy cleanup and to prevent sticking.
- Cook ground beef and vegetables: Heat the olive oil in a wide, deep skillet over medium-high heat. Once hot, add the ground beef, chopped onion, red/yellow/orange bell pepper, green bell pepper, 1 teaspoon of kosher salt, and ground black pepper. Cook, breaking apart the meat with a spoon, until the beef is fully browned and the onions are translucent, about 8 minutes. Turn up the heat slightly and continue cooking, stirring occasionally, until most of the cooking liquid has evaporated.
- Simmer with garlic and tomatoes: Stir in the minced garlic and cook, stirring constantly, for about 30 seconds until fragrant. Add the canned diced tomatoes with green chilis and the tomato sauce. Allow this mixture to simmer gently for 10 minutes, stirring occasionally to meld flavors.
- Cook pasta: Meanwhile, bring a large pot of salted water to a boil. Add the whole wheat pasta and cook until just below al dente (it should still be slightly firm to the bite). Reserve 1 1/2 cups of the pasta cooking water before draining the pasta. Set both aside.
- Prepare creamy cheese sauce: Return 1/2 cup of the reserved pasta water to the now-empty pasta pot. Add the cream cheese, Greek yogurt, cornstarch, and the remaining 1/4 teaspoon kosher salt. Whisk this mixture over low heat until smooth. Stir in one-third of the shredded cheddar cheese, whisking until mostly smooth—some small lumps are okay as cheese may not fully melt here.
- Combine pasta and sauce: Add half the sliced green onions, the cooked pasta, and the remaining 1 cup of reserved pasta water to the pot. Stir thoroughly to combine all ingredients well. Then carefully spoon this pasta mixture into an even layer in the bottom of your prepared baking dish. It will look a bit messy at this stage.
- Layer beef mixture and cheese: Spread the beef and tomato mixture evenly over the pasta layer. Sprinkle the remaining two-thirds of shredded cheddar cheese evenly on top.
- Bake the casserole: Place the casserole dish in the oven and bake until the cheese is browned and bubbly around the edges, about 30 minutes. If desired, you can place it under the broiler for 1-2 minutes to achieve a deeper golden brown crust; watch closely to prevent burning.
- Rest and serve: Remove the casserole from the oven, sprinkle with the remaining sliced green onions, and allow it to stand for 15 minutes before serving. This resting time helps the casserole set and flavors to meld.
Notes
- Using whole wheat pasta adds fiber and nutrients, but you can substitute your favorite pasta type if preferred.
- Greek yogurt provides creaminess with added protein; sour cream can be used as an alternative.
- Reduced-fat cream cheese helps keep this casserole creamy without too much fat.
- Reserve pasta water is key to achieving the smooth cheese sauce consistency before baking.
- Be careful when broiling, as cheese can burn quickly.
- Letting the casserole rest before serving improves texture and flavor.
