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GET IT NOWMy Ground Beef Casserole Recipe Is Lighter, But Just As Flavorful
This ground beef casserole is like a beef version of my popular chicken bacon ranch casserole, but with marinara instead of ranch and beef instead of chicken. At first, I tried close to a 50/50 mix of beef and veggies, but it felt way too meaty (even for my meat-loving family!). The ratio I landed on has plenty of protein but feels more balanced, and you can even add another cup or two of veggies if you want it more veggie-forward. Here’s why this version has become a favorite in my kitchen:
- Veggie-packed & flavorful – Many ground beef casserole recipes are pasta-based, and you can certainly add some (with a little extra marinara), but I wanted mine to be veggie-focused instead. Roasted broccoli, cauliflower, and carrots bring the perfect mix of sweetness, texture, and hearty flavor, all tied together with sauce and cheese.
- Easy 30-minute meal – Timing is everything here! Get the veggies roasting while you brown the beef, and it all comes together quickly with a cheesy, bubbly finish.
- No sides needed – Most nights I just serve this ground beef casserole as-is because it’s plenty filling on its own. But if I’m feeding extra people, I stretch it with a simple salad or roasted potatoes.
This beef casserole is cozy, hearty, and feels a little lighter than the pasta-heavy versions. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my ground beef casserole recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Ground Beef – I use 85/15 lean ground beef because it has enough fat to stay juicy without being greasy. If you prefer something lighter, ground chicken or ground turkey work too, or Italian sausage adds a flavorful twist.
- Veggies – I went with broccoli, cauliflower, and carrots because they’re the ones my family eats the most, but you can really roast any veggies you like. Root veggies, such as parsnips or turnips, would make this ground beef casserole even heartier.
- Onion – I saute it before the beef, for a balance of sweet and savory flavor. Feel free to use any color you like.
- Marinara Sauce – I make my own marinara sauce (it has rave reviews — one reader even said, “I swear I could drink the stuff!”), but you can use your favorite brand of marinara or pasta sauce. Canned diced tomatoes or even tomato sauce can also work, but I would add more seasonings to those.
- Cheeses – I use parmesan cheese to add flavor and a crispy coating to the veggies, and mozzarella cheese for the melty finish on top. Feel free to use other types of cheese on top. Cheddar cheese or even provolone tastes great here!
- Olive Oil – For both sauteing and roasting. Avocado oil is good, too.
- Seasonings – Including Italian seasoning, garlic powder, sea salt, and black pepper. If you like a kick, add a pinch of red pepper flakes to the vegetables.
How To Make Ground Beef Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the veggies. In a large bowl, toss the broccoli, cauliflower, and carrots with olive oil, parmesan, garlic powder, salt, and pepper.
- Roast the veggies. Spread them out on a baking sheet and roast until they’re tender and starting to get those golden edges.
- Cook the onions. Heat a little oil in a skillet and sauté the diced onions, until they soften and get a bit of color.
- Brown the beef. Add the ground beef, season it, and cook while breaking it up into crumbles.
- Stir in the marinara and Italian seasoning. I let it bubble for a couple minutes, then take it off the heat.
- Assemble the casserole. I layer the roasted veggies in a baking dish, spread the beef mixture on top, and finish with a generous layer of mozzarella cheese.
- Bake until bubbly. Pop the ground beef casserole in the oven, until the cheese is melted and golden. I like to sprinkle fresh parsley over the whole dish at the end.
My Recipe Tips
- Cut the vegetables depending on their roasting time. I try to keep the broccoli and cauliflower about the same size because they roast at the same rate, but cut the carrots thinner so that they finish together. Keep this in mind if you choose other veggies. The harder it is, the smaller or thinner I recommend cutting the pieces!
- Roast the veggies in a single layer. If the pan is too crowded, they’ll steam instead of caramelize, and you’ll miss out on that roasted flavor. I use this large silicone-coated sheet pan that’s the perfect size and no lining needed.
- Drain the beef if it’s greasy. I don’t usually need to with my 85/15 grass-fed beef, but I recommend it if you use 80/20.
- Choose a flavorful marinara sauce that you love. Sounds obvious, but it makes a big impact on the flavor of this dish! I once made this with a jarred brand that the store replaced in my grocery delivery order, and it ruined my ground beef casserole.
- You can also boil or steam your veggies instead of roasting, like I do for my chicken bacon ranch casserole. I felt that the flavor of roasting tasted much better here, but one of my kids preferred the steamed ones.
Ground Beef Casserole (Cheesy, Easy Recipe)
My cheesy ground beef casserole layers hearty beef marinara, roasted veggies, and melty mozzarella for a comforting, family-friendly dinner.
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Ingredients
Tap underlined ingredients to see the ones I use.
Veggie Layer:
Beef Layer:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (191 degrees C). Line a large baking sheet (or two smaller ones that can fit side by side) with foil, or use a quality non-stick baking sheet like this and skip lining it.
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In a large bowl, toss the broccoli, cauliflower, and carrots with olive oil, garlic powder, salt, pepper, and parmesan cheese.
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Arrange the veggies in a single layer on the lined baking sheet(s). Roast for 25-30 minutes, tossing halfway through, until the edges are browned.
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Meanwhile, make the beef layer. Heat the olive oil in a large skillet over medium heat. Add the onions and saute for 5-7 minutes, until starting to brown.
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Increase heat to medium high. Add the ground beef. Season with salt and pepper. Cook for 8-10 minutes, breaking up with a wooden spoon, until browned and cooked through.
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Stir in the marinara sauce and Italian seasoning. Simmer for about 2 minutes. Remove from heat and set aside.
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When the vegetables are done, arrange them in a 9×13 inch casserole dish. Spoon the beef marinara mixture on top and spread evenly. Sprinkle mozzarella cheese over the ground beef casserole.
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Bake for 10-15 minutes, until hot and bubbly. If you want the cheese more browned, place the pan under the broiler for 1-3 minutes, until golden.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get perfectly roasted veggies, the best cheesy topping, and a ground beef casserole full of flavor.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. This reheats well in the oven or microwave.
- Meal prep: I’ve got several make ahead options below!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Ground Beef Casserole Recipe
Meal Prep Options
- Store in the fridge: Assemble the ground beef casserole ahead (without baking), cover tightly, and refrigerate for up to 3 days. I like to let it sit at room temperature for about 20 minutes before baking, which helps it cook more evenly.
- Freeze before baking: My favorite option for texture. Wrap the baking dish tightly in plastic wrap with a layer of foil, and freeze for up to 3 months. When you’re ready, bake straight from frozen and just add 15–20 extra minutes of bake time.
- Freeze after baking: You can freeze the casserole after it’s cooked, too. I usually cut it into individual portions, wrap each piece, and store them in a zip lock bag for up to 3 months. This makes quick lunches or easy dinners.
- How to reheat: For an unbaked frozen ground beef casserole, bake straight from frozen as noted above. For baked leftovers, thaw in the fridge overnight, then reheat covered in the oven at 350 degrees F. Mine usually takes 20–30 minutes for a whole casserole, or 5–10 minutes for individual pieces.
More Casserole Recipes With Ground Beef
If you love this dish, you’ll definitely want to try a few more of my favorite beef casserole recipes:
6 Comments
Tracy W
0YUMMY!! I added 1tsp. Calabrian chili pepper paste to it, Wow!!
Wholesome Yum D
0Tracy, love that spicy twist! Calabrian chili pepper paste sounds like the perfect kick, thanks for sharing your tip!
pschronen
0I made this casserole today. I used ground turkey instead of beef and steamed the veggies instead of roasting. I love the veggie/meat ratio. The casserole is light, not heavy and too filling. I have fit this meal into my Optavia diet and will use this as a lean and green meal. It’s delicious!
Wholesome Yum D
0I’m so glad you enjoyed it! Your swaps with ground turkey and steamed veggies sound great, and I love that it fit perfectly into your Optavia plan. Thanks for sharing how you made it work!
Darlene
0Excellent
Wholesome Yum D
0Thank you, Darlene! I’m so happy you liked it.