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Creamy Ground Beef Casserole with Cream Cheese

A cozy weeknight classic that turns ordinary meals into exceptional family moments, featuring savory ground beef and creamy textures for a heartwarming comfort food experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (85/15) swap for ground turkey for a lighter twist.
  • 1 medium onion, finely chopped use red for a sweeter tang.
  • 2 cloves garlic, minced
  • 8 ounces cream cheese, softened full fat for the creamiest texture; Neufchâtel works if you want fewer calories.
  • 1 cup sour cream or plain Greek yogurt Greek yogurt makes this a healthier option.
  • 1 cup shredded cheddar cheese, plus extra for topping mix sharp and mild for depth.
  • 1 can (10.5 ounces) condensed cream of mushroom soup or make a quick homemade white sauce for a fresher feel.
  • 1 cup frozen peas and carrots or swap spinach with kale for a stronger green flavor.
  • 2 cups cooked egg noodles, rice, or small pasta shells egg noodles give a homestyle, nostalgic finish.
  • 1 teaspoon Worcestershire sauce optional, but it adds savory richness.
  • 1 teaspoon dried thyme or Italian seasoning
  • Salt and black pepper to taste.
  • 2 tablespoons olive oil or butter for sautéing.
  • Fresh parsley for garnish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. Cook the pasta: Bring a large pot of salted water to a boil and cook egg noodles until just al dente. Drain and set aside.
Cooking
  1. Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add the garlic and cook until fragrant for 30 seconds. Add the ground beef and break it up with a spoon; cook until no pink remains and the meat is starting to caramelize. Season with salt, pepper, and Worcestershire sauce.
  2. Make it creamy: Lower the heat to medium, stir in the softened cream cheese in chunks so it melts evenly into the beef. Add the sour cream (or Greek yogurt), condensed soup, and dried thyme. Stir until you have a smooth, glossy sauce that coats the meat.
  3. Fold in vegetables and pasta: Stir in the frozen peas and carrots and the cooked noodles. Mix gently until everything is evenly combined and the sauce clings to the pasta.
  4. Assemble and top: Pour the mixture into the prepared baking dish. Sprinkle the shredded cheddar evenly over the top.
  5. Bake: Place in the oven and bake for 20–25 minutes, until the casserole is bubbling and the cheese is golden and slightly crisp at the edges.
  6. Rest and serve: Let the casserole rest for 5–10 minutes so it sets up for perfect scoops. Garnish with chopped parsley and serve warm.

Notes

Can be made lighter by using low-fat cream cheese or half cream cheese and half cottage cheese. Leftovers can be refrigerated for up to 4 days and reheated or frozen for future meals. Assembly can be done ahead of time for quick baking later.