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Cheesy Beef Casserole

A hearty casserole filled with veggies, meat and cheese!
Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Servings 8 servings


  • 1 pound rigatoni or penne
  • 3 tbsp olive oil
  • 2 cloves garlic minced
  • 1 small onion finely diced
  • 1 green pepper roughly chopped
  • 2 cups zucchini roughly chopped
  • 2 1/2 cups crushed tomatoes
  • 1 pound ground beef I used lean but you can use anything
  • 2 tbsp flour
  • 1 tbsp cumin
  • 1/2 cup chicken broth
  • 1/3 cup heavy cream
  • 2 cups white cheddar cheese grated
  • 1 tbsp panko
  • scallions to garnish
  • salt and pepper to taste


  • Preheat oven to 350 degrees Farenheit.
    Set a large pot of water to boil over high heat. Cook pasta according to directions. When cooked, drain and toss with a little bit of olive oil. Set aside.
  • In the meanwhile, warm up a large skillet over medium heat. Add olive oil. Toss in onions and green pepper. Cook for 3-4 minutes, constantly stirring so the onions don't burn. Add in garlic. Stir for another minute. Add in zucchini and let cook for another 5-6 minutes. don't forget to keep stirring!
  • Add in ground beef and cook, breaking up with a wooden spoon until no longer pink. Immediately add cumin and season with salt and pepper.
    Add flour and stir until well incorporated throughout. Pour in your crushed tomatoes and broth, let simmer for 10 minutes.
  • Turn off heat and add in cooked pasta, 1 cup of shredded cheese and cream. Mix well and pour into casserole dish.
    Top with additonal cup of cheese and sprinkle with panko.
    Bake for 15 minutes until cheese is melted on top.
    Remove from oven and let cool. Garnish with sliced scallions and serve!