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Homemade Cheesy Beef & Vegetable Casserole Recipe

Homemade Cheesy Beef & Vegetable Casserole Recipe

Let's Talk Cozy: My Cheesy Beef & Veggie Casserole Story

I have a confession—casseroles are my crutch when life gets busy (which is...about every Thursday, or when I've lost the will to deal with more than one pan). Actually, the first time I made this Homemade Cheesy Beef & Vegetable Casserole Recipe was when my cousin dropped in unannounced—and left an hour later raving (with half the leftovers). There's something about smells of melted cheese and beef filling the house that just makes it feel like Sunday, even if it's barely Wednesday. If you've got picky eaters, kids with opinions about "green things," or partners who claim they don't like vegetables, well, this is one of those magic tricks that gets everyone to the table without much fuss or negotiation. (Except that time I forgot the cheese, but let's not relive that embarrassing little disaster.)

Why You'll Love This—And Why I Do Too

I make this when I don't know what else to make—and, wow, my family goes bonkers for it. The real win is how you can toss in whatever veg you've got lurking in the fridge (last week it was half a bell pepper and a couple of wilted carrots). Sometimes I even use frozen mixed veggies cause who's judging. Plus, honest moment: I really can't stand scrubbing fifty pots after dinner, so this is a one-dish wonder. Even the fussy eaters can't resist the melted cheese on top—I've tried less cheese before, but, trust me, it's just not the same (do yourself a favor and grate extra; I always sneak a bit while cooking because, you know, cheese).

Here's What You'll Need (And Maybe Don't Need)

  • 500g (about 1 lb) ground beef – Or swap for chicken mince, or even plant-based mince if you're feeling wild. My mate swears by lentils, but I've never tried...
  • 1 medium onion, diced – My grandmother insisted on red onions, but I use whatever's rolling around in the veg drawer.
  • 2 garlic cloves, minced (or the lazy squeeze-tube one—no judgment; I've done both)
  • 2 cups mixed vegetables (carrots, peas, corn, or whatever you didn’t use up last week)
  • 1 can (400g) diced tomatoes – Chopped fresh or jarred passata also work if you forgot to buy tins again, hypothetically speaking.
  • 1.5 cups shredded cheese – Cheddar, mozzarella, or any outrageously melty cheese you’ve got on hand. Add more if you dare.
  • ½ cup beef or veggie stock (the cubes are fine—don’t stress)
  • 2–3 potatoes, thinly sliced – Sometimes I use sweet potato; once tried parsnip and it was a bit odd, but not terrible.
  • 1 tablespoon olive oil or butter
  • 1 teaspoon dried oregano (or Italian mixed herbs—nobody’s checking your spice rack)
  • Salt & pepper – To taste (and to taste again, because you always do, don’t you?)

How I Actually Cook This (And You Can Too)

  1. Preheat your oven to 200°C (roughly 400°F, but you know your oven better than I do). Grease a medium casserole dish. Or don’t bother if it’s nonstick and you live dangerously.
  2. Heat the oil or butter in a big pan. Toss in the onions, cook till soft—if you forget and they catch a little? It just adds 'flavor' (or at least that’s my excuse).
  3. Add the garlic. Let it all sizzle for a minute—the kitchen will smell amazing right about now. Then, chuck in the beef and break it up with a spoon. Stir till browned (this is where I usually sneak a taste). Honestly, some beef sticks together in lumps, but I just squish it down and hope for the best.
  4. Throw in your veggies, canned tomatoes, oregano, and stock. Give it a good stir and let it simmer for about 8-10 minutes, or until the mixture thickens a bit. If it looks too runny at this point, don’t worry—it sorts itself out in the oven. I stress about this every time and it’s always fine (unless I forget the oven is, um, not on...which, yes, happened once).
  5. Layer half your potato slices on the bottom of the casserole dish. Pour over the beef-veggie mix. Spread the rest of the potatoes on top, like a slightly wonky patchwork quilt. Sprinkle cheese everywhere. Don’t leave bald spots (my kids have opinions about that).
  6. Bake uncovered for 30-40 minutes, till the cheese is bubbly and things are golden (sometimes the cheese browns too fast—slap some foil on top if this happens, or just call it "extra crispy"). Give it 5 minutes to cool, unless you like scalding your tongue. (I always forget this.)

Notes from Real Kitchen Chaos

  • If your oven runs a bit hot, maybe check after 25 minutes—I learned this the hard way when the cheese went, well, a bit volcanic.
  • The casserole is honestly better the next day, but my family never leaves enough. If you’re lucky, steal some for lunch.
  • Even if it looks a bit soupy when it comes out, it'll thicken up as it cools. Don’t panic—first time I made it, I almost tossed it. Patience, grasshopper.

If You’re Feeling Experimental (Or Maybe Just Out of an Ingredient)

  • Tried it once with tortilla chips layered in—they sort of melted into oddness, so I’d skip that. But pasta shapes work surprisingly well.
  • Switch up the veg—broccoli, zucchini, or even spinach. My youngest will eat spinach if it's baked under enough cheese. Go figure.
  • Sometimes I swap in leftover roast meat. Jazzes things up, plus clears out the fridge.
  • For a spicy kick, add a squirt of sriracha or your favorite hot sauce—my husband’s a fan, me, not so much. Check this awesome hot sauce resource for ideas.

Do You Really Need Fancy Equipment?

I mean, a casserole dish is handy, but I’ve also made this in a plain old baking tray—and once, a deep cake pan. Frying pan for the stove bit, sure, but I suppose a big pot would work in a pinch. If you don’t have a mandoline for slicing potatoes, grab a sharp knife and go carefully. Actually, if you want a mandoline rec, this guide from Serious Eats helped me pick mine.

Homemade Cheesy Beef & Vegetable Casserole Recipe

Leftover Storage (Just In Case You Have Any! Ha!)

Cools down, then straight into the fridge in a container (or sometimes, I just put the whole dish under a giant plate and call it a night). Should last 2-3 days, but honestly, good luck making it last that long—mine's usually gone in 24 hours. If somehow you make a massive batch, it actually freezes pretty well, I just zap it in the microwave later.

How to Serve It Up (And What I Think Tastes Best)

I serve this with a simple green salad, or sometimes just with crusty bread to mop up the bits. My sister loves it with a dollop of sour cream. There was a phase where my family insisted on baked beans on the side (don’t ask me why; it was a weird winter thing).

Pro Tips—AKA, My Cautionary Tales

  • Don’t try to rush the potatoes; if they’re too thick, you’ll get some crunchy bits (unless that’s your thing, I won’t judge). I once tried slicing them thick to save time—big mistake, trust me.
  • Let it rest before serving, even if you’re starving. Makes all the difference form soupy to set.
  • Prep all your veg before you start cooking—otherwise you’ll be trying to peel potatoes with cheese on your hands (I don’t recommend that... again).

FAQ—You're Not the Only One Wondering!

Can I make this ahead?
Oh yeah—assemble it all, cover, stick it in the fridge and bake when you’re ready. I think the flavors get even better. Just add an extra 5 minutes to the bake time if you’re starting from cold.
Is it healthy?
Well, it’s got a load of veg and you can swap in lean beef or turkey. But, let’s be honest, the cheese isn’t exactly health food (still worth it, if you ask me).
Can I skip the potatoes?
Probably, but the top gets a bit bare. Maybe try cooked pasta or just throw in extra veg. Actually, now that I say it, pasta is fantastic—like a lazy lasagna.
Best cheese combo?
Whatever you’ve got! I like a mix of cheddar and a handful of whatever’s looking sad in the fridge. Gouda was surprisingly delicious last time.
Can I double this?
Absolutely, but borrow an extra-large dish from the neighbor, or you’re in trouble. And definitely make extra—leftovers are gold.

So—that’s my Homemade Cheesy Beef & Vegetable Casserole Recipe, in all its slightly messy, dependable glory. If you give it a whirl, let me know if you stumble onto some odd but genius ingredient swap. Oh, and before I forget (nearly always do)—if you’re in need of more comfort food inspiration, there’s a fantastic roundup of family favorites over at BBC Good Food.

Right, I’m off to make another one. Because why not?

★★★★★ 4.00 from 60 ratings

Homemade Cheesy Beef & Vegetable Casserole Recipe

yield: 6 servings
prep: 20 mins
cook: 40 mins
total: 50 mins
A hearty homemade casserole featuring savory ground beef, fresh vegetables, and a generous layer of melty cheese, perfect for a comforting family dinner.
Homemade Cheesy Beef & Vegetable Casserole Recipe

Ingredients

  • 1 lb ground beef
  • 2 cups mixed vegetables (e.g., carrots, peas, green beans, corn)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar cheese
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 2 cups cooked pasta (e.g., penne or fusilli)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. 1
    Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with a small amount of olive oil.
  2. 2
    In a large skillet over medium heat, add olive oil and sauté the diced onion and garlic until fragrant and translucent, about 3 minutes.
  3. 3
    Add the ground beef to the skillet and cook until browned. Drain any excess fat.
  4. 4
    Stir in the mixed vegetables, salt, pepper, condensed cream of mushroom soup, and cooked pasta. Mix until well combined and heated through.
  5. 5
    Transfer the beef and vegetable mixture to the prepared baking dish. Sprinkle shredded cheddar cheese evenly over the top.
  6. 6
    Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly. Let cool for 5 minutes before serving.
CLICK FOR NUTRITION INFO

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 420 caloriescal
Protein: 27gg
Fat: 22gg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 28gg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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