Hearty Cheesy Baked Casserole (Print Version)
Savory layers of meat, pasta and vegetables finished with melted cheddar and mozzarella for a cozy family bake.
# What You 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 ground 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
# Directions:
01 - Preheat oven to 350°F (180°C).
02 - In a large skillet over medium heat, cook ground beef or turkey until browned. Drain excess fat.
03 - Add onion, garlic, and red bell pepper to the skillet. Cook for 3 to 4 minutes, stirring, until vegetables are softened.
04 - Add frozen mixed vegetables, drained diced tomatoes, oregano, basil, salt, and black pepper. Stir thoroughly and simmer for 5 minutes.
05 - Remove skillet from heat. Stir in cooked pasta and sour cream until evenly mixed.
06 - Gently fold in half of the shredded cheddar cheese and half of the shredded mozzarella cheese.
07 - Transfer mixture to a greased 9x13-inch (23x33 cm) baking dish, spreading evenly.
08 - Sprinkle remaining cheddar and mozzarella cheese over the casserole. Mix breadcrumbs with melted butter if using, then distribute evenly over the top.
09 - Place baking dish in oven and bake for 35 to 40 minutes, until the cheese is bubbly and the top is golden brown.
10 - Remove from oven and let rest for 5 to 10 minutes before slicing and serving.
# Expert Tips:
01 -
- This casserole always disappears fast—it's loaded with gooey cheese, tender veggies, and savory morsels in every bite.
- You can make it ahead or improvise with whatever ingredients you have (trust me, I've raided my freezer many times).
02 -
- If you try to rush out of the oven, the cheesy top sticks stubbornly to your knife—let it rest a few minutes for clean slices.
- I used to skip the sour cream, but folding it in is what guarantees the creamy texture without pooling grease.
03 -
- Let the casserole cool a little before cutting—it helps the layers stay neat and the cheese pull to be extra dramatic.
- Grate cheese by hand for better melt and flavor, and never underestimate the power of fresh herbs sprinkled on top before serving.