Cheesy Beef Casserole Bake
This Cheesy Beef Casserole Bake combines seasoned ground beef, onion, garlic, and a rich, creamy mushroom sauce with sour cream and beef broth. Mixed with melted cheddar cheese and topped with an extra layer of golden, bubbly cheese, this comforting oven-baked casserole is an easy family dinner that pairs perfectly with mashed potatoes, rice, buttered noodles, or roasted vegetables.
Ingredients
- 1 1/2 pounds Ground beef
- 1 small Onion, finely diced
- 2 cloves Garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Paprika
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 3/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 10.5-ounce can Condensed cream of mushroom soup
- 1/2 cup Sour cream
- 1/2 cup Beef broth
- 2 cups Cheddar cheese, shredded Divided
- 1 tablespoon Fresh parsley, chopped Optional, for garnish
- Cooking spray or oil For greasing the baking dish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9 x 13-inch baking dish.
- Heat a large skillet over medium-high heat. Add the ground beef and onion and cook for 6–8 minutes, breaking the beef into crumbles, until browned. Drain excess grease.
- Add the garlic, Worcestershire sauce, paprika, garlic powder, onion powder, salt, and black pepper. Cook for 1 minute, stirring until fragrant.
- Reduce the heat to medium-low. Stir in the cream of mushroom soup, sour cream, and beef broth. Cook for 2–3 minutes, until the mixture is creamy and well combined.
- Stir in 1 cup of the shredded cheddar cheese until melted.
- Transfer the beef mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1 cup cheddar cheese generously over the top.
- Bake uncovered for 20–25 minutes, until the casserole is hot and bubbly and the cheese is fully melted.
- For a deeper golden cheese topping like the one pictured, broil for 1–2 minutes, watching closely.
- Let the casserole rest for 5 minutes before serving. Garnish with parsley and serve with mashed potatoes, rice, buttered noodles, or roasted vegetables. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
Preheat the oven to 375°F (190°C) and grease a 9 x 13-inch baking dish. Brown the ground beef and onion, then drain excess grease before adding the seasonings. Stir in the cream of mushroom soup, sour cream, and beef broth, then melt 1 cup of cheddar into the mixture. Top with the remaining cheese and bake uncovered for 20–25 minutes until hot and bubbly. For a deeper golden topping, broil for 1–2 minutes, watching closely. Rest for 5 minutes before serving and garnish with optional fresh parsley. Refrigerate leftovers in an airtight container for up to 4 days. Nutrition values are estimates, assuming 6 servings.