Kitchen notes · a little help before you start

Ground Beef Casserole Recipe

Name: Ground Beef Casserole Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8
Ingredients: 1 pound lean ground beef (Source: 1 pound lean ground beef); 1 each onion ((finely chopped)) (Source: 1 onion ((finely chopped))); 1 each red bell pepper ((chopped)) (Source: 1 red bell pepper ((chopped))); 2 cloves garlic ((finely minced)) (Source: 2 cloves garlic ((finely minced))); 1 teaspoon dried oregano (Source: 1 teaspoon dried oregano); ½ teaspoon paprika (Source: ½ teaspoon paprika); ½ teaspoon salt (Source: ½ teaspoon salt); ½ teaspoon ground mustard (Source: ½ teaspoon ground mustard); ¼ teaspoon pepper (Source: ¼ teaspoon pepper); 3 cups marinara sauce (Source: 3 cups marinara sauce); ½ cup water (Source: ½ cup water); 7 cups dry egg noodles ((12oz or 340g)) (Source: 7 cups dry egg noodles ((12oz or 340g))); 1 cup reserved pasta water (Source: 1 cup reserved pasta water); 4 ounces cream cheese ((cubed, room temperature) 125g) (Source: 4 ounces cream cheese ((cubed, room temperature) 125g)); ¼ cup heavy whipping cream (Source: ¼ cup heavy whipping cream); 2 cups shredded Cheddar cheese (Source: 2 cups shredded Cheddar cheese)

Ground Beef Casserole Recipe is made with lean ground beef, ground mustard, and dry egg noodles.

Prep: 10 min
Cook: 50 min
Total: 60 min
Original yield: Serves 8
Ingredients: 16 listed

Make it part of your week

Estimating…

Main courseAmericanBeefPrep: 15 minutes or lessTotal: 31–60 minutes

Recipe categories & planning details

Meal type: Main course
Primary protein: Beef
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes

A few quick notes

1. Save the cooking water

Reserve the cooking water at the step specified, before it is needed for the sauce.

2. Check the package directions

Use the package directions where the method calls for them.

3. Preheat as directed

Have the oven at the specified temperature for its cooking step.

Get to know the ingredients

lean ground beef

In the method: In a large skillet over medium-high heat, cook the beef, onion, and bell pepper for 5 to 7 minutes, until the beef is cooked through and the vegetables are tender.

onion (finely chopped)

In the method: In a large skillet over medium-high heat, cook the beef, onion, and bell pepper for 5 to 7 minutes, until the beef is cooked through and the vegetables are tender.

red bell pepper (chopped)

In the method: In a large skillet over medium-high heat, cook the beef, onion, and bell pepper for 5 to 7 minutes, until the beef is cooked through and the vegetables are tender.

The last little job

Finish as directed

Bake for 15 minutes, or until bubbly and the cheese has melted.

A little more help as you go

Keep the simmering stage

Follow the simmering heat, timing and finish checks that are given.

Prepare for the next step

Have the next addition ready when the mixture reaches the boil described.

Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

A few questions you might have

What should I prepare first?

Set out the skillet, oven, baking dish, and pot. Start with this step: In a large skillet over medium-high heat, cook the beef, onion, and bell pepper for 5 to 7 minutes, until the beef is cooked through and the vegetables are tender.

Which preparation step should I plan for?

Reserve the cooking water at the step specified, before it is needed for the sauce.

What check should I look for as it cooks?

Bake for 15 minutes, or until bubbly and the cheese has melted.

Is there another preparation step to plan for?

Follow the simmering heat, timing and finish checks that are given.

Additional recipe notes

Ingredients and Substitutions: Ground beef: any kind of ground meat will work here: chicken, turkey, pork, or Italian sausage. Vegetables: this is a great clean out the fridge recipe as you can add a wide variety of vegetables and they all work well: mushrooms, carrots, corn, peas, spinach, kale, you name it. You can even skip the meat and add a whole whack of vegetables (sautéing those that need it before adding the sauce) Seasonings: this recipe is easily customizable. You can add taco seasoning, black beans and corn for a Mexican twist. You can omit the mustard and add in Italian seasoning for an Italian twist. Pasta: because we are cooking the pasta first, you can use any kind you like. *Note: I have retested this recipe according to your recommendations and reduced the amount of pasta. If you made it the original with 1 lb of pasta and enjoyed it, feel free to use that amount. Cream cheese: A lot of similar recipes call for sour cream, but we are just not big fans. We love how the cream cheese adds a little something extra special to the pasta, but you can add in sour cream if you like. Prep ahead: Fridge : you can prepare up to the point of adding the cheese (let it cool before you add the cheese), then cover and refrigerate up to 4 days before baking. Freezer : you can also prepare up to the point of adding the cheese, cool completely, wrap tightly and freeze up to 4 months. To bake, I recommend thawing first overnight in the refrigerator so that it bakes evenly.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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