Hearty Cheesy Baked Casserole (Printable)
Comforting baked casserole with savory meat, tender vegetables and layers of gooey cheddar and mozzarella.
# What You'll Need:
→ Meats
01 - 1 pound ground beef or ground turkey
→ Vegetables
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 2 cups frozen mixed vegetables such as peas, carrots, and corn
→ Pantry
06 - 14 ounces canned diced tomatoes, drained
07 - 2 cups cooked pasta, such as penne or rotini
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon dried basil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Dairy & Cheese
12 - 1 1/2 cups shredded cheddar cheese
13 - 1 cup shredded mozzarella cheese
14 - 1/2 cup sour cream
→ Topping
15 - 1/2 cup breadcrumbs, optional
16 - 2 tablespoons melted butter, optional
# Steps:
01 - Set oven temperature to 350°F (180°C) to prepare for baking.
02 - Cook ground beef or turkey in a large skillet over medium heat until fully browned. Drain any excess fat from the pan.
03 - Add diced onion, minced garlic, and red bell pepper to the skillet. Stir frequently and cook for 3 to 4 minutes until softened.
04 - Add frozen mixed vegetables, drained diced tomatoes, dried oregano, dried basil, salt, and black pepper. Mix well and simmer on medium heat for 5 minutes.
05 - Remove skillet from heat. Gently stir in cooked pasta and sour cream until the mixture is evenly combined.
06 - Stir in half of the shredded cheddar and mozzarella cheese until distributed throughout the filling.
07 - Transfer the prepared mixture evenly into a greased 9x13-inch (23x33 cm) baking dish.
08 - Sprinkle remaining cheddar and mozzarella cheese over the top. If using, blend breadcrumbs with melted butter and scatter over the cheese layer.
09 - Bake on the center rack for 35 to 40 minutes, until the cheese is bubbly and the top is golden brown.
10 - Let the casserole cool in the dish for 5 to 10 minutes prior to serving to allow the layers to set.
# Expert Tips:
01 -
- No one's ever guessed how effortlessly you can sneak in extra vegetables under that golden cheese.
- This casserole is a crowd-pleaser that never leaves you with leftovers for long.
02 -
- If you forget to drain the tomatoes, you’ll end up with more of a stew than a casserole.
- Letting it rest is non-negotiable—cut too soon and you’ll lose all those lovely layers to runny cheese.
03 -
- Grate cheese from a block—pre-shredded bags don’t melt as smoothly and you’ll taste the difference.
- Add a splash of pasta water to the filling if it looks dry before baking—it keeps things deliciously tender.