With simple ingredients and minimal prep time, this dish delivers maximum flavor and satisfaction. Whether you’re feeding a crowd or meal prepping for the week, this casserole is a true crowd-pleaser that will become a family favorite.

Kitchen Equipment Needed

9×13-inch baking dish
Large skillet
Large pot (for boiling pasta)
Wooden spoon or spatula
Measuring cups and spoons

Ingredients Overview

This casserole features ground beef as the base, paired with a creamy mixture of cheese and a bit of sour cream. The addition of pasta, like elbow macaroni, makes it a filling and satisfying dish. Seasoned with simple spices, the casserole is topped with a generous amount of shredded cheese for that irresistible cheesy, golden crust.

Step-by-Step Instructions

1. Cook the Pasta

Preheat your oven to 350°F (175°C). In a large pot, cook 8 ounces of elbow macaroni according to package instructions. Drain and set aside.

2. Brown the Ground Beef

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground beef, breaking it apart with a spoon as it cooks. Cook until browned and fully cooked through, about 5-7 minutes. Drain any excess fat.

3. Add the Seasonings

Stir in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt and pepper to taste. You can also add a pinch of dried oregano or Italian seasoning for extra flavor.

4. Prepare the Casserole Mixture

In a large bowl, combine the cooked ground beef with the cooked elbow macaroni, 1 cup of sour cream, and 1 cup of shredded cheddar cheese. Mix well to combine.

5. Assemble the Casserole

Transfer the beef and pasta mixture into a greased 9×13-inch baking dish. Top with an additional 1 cup of shredded cheddar cheese.

6. Bake

Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the top is lightly golden.

7. Serve

Let the casserole rest for a few minutes before serving. Dish out onto plates, garnish with fresh parsley if desired, and enjoy!

Recipe Tips

Add Veggies: You can add frozen peas, corn, or bell peppers to the casserole for added flavor and texture.
Spicy Version: Add some diced jalapeños or a pinch of cayenne pepper to give this casserole a little heat.
Cheese Variety: Feel free to mix in other cheeses like mozzarella or Monterey Jack for different flavors and textures.
Make-Ahead: Prepare the casserole ahead of time and store it in the fridge for up to 2 days. Reheat in the oven for 10-15 minutes before serving.

What to Serve With This Recipe

This casserole is hearty enough to be a stand-alone meal, but you can pair it with a side of garlic bread or a simple green salad for a balanced meal. A side of roasted vegetables or steamed broccoli would also complement the rich flavors of the casserole.

Frequently Asked Questions

Can I make this casserole without ground beef?
Yes! You can substitute ground turkey, chicken, or even a vegetarian protein like crumbled tofu or lentils for a different variation.

Can I freeze this casserole?
Yes, this casserole freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap or foil and store it in the freezer for up to 3 months. Reheat in the oven for 30-40 minutes from frozen.

Can I make this casserole without sour cream?
Yes, you can substitute sour cream with cream cheese or Greek yogurt for a slightly different flavor and texture.

Serving Suggestions

Serve this casserole with a side of buttered bread or dinner rolls to mop up any extra cheesy goodness. A fresh garden salad with a light vinaigrette is the perfect contrast to the rich and creamy casserole.

Ingredients

8 oz elbow macaroni
1 tablespoon olive oil
1 lb ground beef
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup sour cream
2 cups shredded cheddar cheese (divided)
Optional: fresh parsley for garnish

Instructions

Preheat the oven to 350°F (175°C). Cook the elbow macaroni according to package instructions, drain, and set aside.
Heat olive oil in a large skillet over medium heat. Add ground beef, breaking it apart as it cooks. Cook until browned, about 5-7 minutes. Drain excess fat.
Stir in garlic powder, onion powder, salt, and pepper.
In a large bowl, combine the beef mixture, cooked macaroni, sour cream, and 1 cup of shredded cheddar cheese. Mix well.
Transfer to a greased 9×13-inch baking dish and top with remaining cheese.
Bake for 20-25 minutes, until the cheese is melted and bubbly.
Let rest before serving and enjoy!