This Spaghetti and Meatballs recipe delivers everything you want from an Italian classic: tender, flavorful meatballs, a slow-simmered tomato sauce, and perfectly cooked spaghetti coated in rich, savory goodness. It’s comforting, impressive, and surprisingly easy to make at home.
This Ground Beef Enchilada Casserole delivers all the bold flavors of classic enchiladas—savory seasoned beef, rich enchilada sauce, tender tortillas, and loads of melted cheese—without the rolling. It’s easy, hearty, and perfect for busy weeknights, potlucks, or make-ahead meals.
These Korean Ground Beef and Rice Bowls are fast, budget-friendly, and loaded with sweet-savory umami flavor. Juicy ground beef is simmered in a garlic-ginger soy glaze, spooned over fluffy rice, and finished with fresh, crunchy toppings. Perfect for busy weeknights—and even better as leftovers.
This Baked Ziti with Ground Beef is everything comfort food should be: meaty, saucy, ultra-cheesy, and baked until bubbly with golden edges. Made with well-seasoned ground beef and layered cheeses, it’s perfect for family dinners, potlucks, or make-ahead meals.
⭐ Why This Is the BEST Baked Ziti
Flavor-packed ground beef (garlic, onion, Italian herbs)
Sauté best ground beef, onion, and green bell pepper in a large skillet until onion is tender and beef is lightly browned.
Drain off excess fat; add tomatoes, tomato sauce, basil, oregano, garlic powder, salt, and pepper. Stir well; stir in ziti or elbow macaroni and 1 cup of the cheese; transfer to a 2 1/2-quart casserole.
Top with the remaining cup of cheese. Bake at 350° for 25 to 30 minutes, or until hot and bubbly.
The best ground beef recipe is ready to serves 6 great persons....nice one 1 Enjoy the meal !
easy-swedish-meatballs.
This Easy Italian-Style Meatloaf takes classic comfort food and elevates it with Italian herbs, garlic, Parmesan cheese, and rich marinara sauce. It’s tender, moist, and bursting with bold Mediterranean flavor—perfect for busy weeknights or cozy Sunday dinners.
Preheat oven to 375°F (190°C). Lightly grease a loaf pan or line with parchment paper.
Soak breadcrumbs
In a large bowl, combine breadcrumbs and milk. Let sit for 2–3 minutes until softened.
Mix the meatloaf
Add eggs, Parmesan, onion, garlic, Italian seasoning, basil, oregano, salt, pepper, and olive oil.
Gently mix in the ground beef until just combined—don’t overmix.
Shape & sauce
Transfer mixture to loaf pan and gently shape. Spread ½ cup marinara sauce evenly over the top.
Bake
Bake uncovered for 40 minutes.
Add cheese topping
Remove from oven, sprinkle with mozzarella and extra Parmesan. Return to oven and bake 10–15 minutes more, until cheese is bubbly and internal temperature reaches 160°F (71°C).
Rest & serve
Let rest for 10 minutes before slicing. Garnish with fresh parsley or basil.
Cheesy center: Stuff with mozzarella before baking
OTHER RECIPE
..a best ground beef recipe ..try this one out !
Ingredients:
1 1/2 pounds lean ground beef
2 eggs
1 7 ounce jar roasted red peppers chopped
1 onion chopped
2 cloves of garlic chopped
1 cup of bread crumbs
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1/2 cup grated Parmesan Cheese
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
2 cups of prepared tomato sauce
2 tablespoons extra-virgin olive oil
INSTRUCTIONS:
1. Preheat your oven to 350 degrees F.
2. Heat a medium sized saute pan over medium heat and add 1 tablespoon of olive oil. Add your onion and garlic and saute until soft. Remove and set it aside on a plate to cool.
3. Get a large mixing bowl.
4. Add the cooled onions and garlic along with the the rest of your ingredients, except the tomato sauce, and combine. Mix together well with your hands and form into a loaf and add it to an oiled oven safe tray. Top the loaf with 1 cup of the prepared tomato sauce. Make certain that you spread the tomato sauce evenly over the top of the loaf.
5. Bake for about 1 hour or when the internal temperature of the meatloaf reaches 160 degrees F. Remove from the oven and let it sit for about 5 minutes. Slice it up and serve. Heat the remaining tomato sauce if desired and use for dipping.
After one of those lengthy days—you know, the type where you rely on coffee and crossed fingers, racing against work deadlines, and nearly ravaging the snack cabinet because dinner seems impossibly distant—the inquiry of "what to prepare tonight?" can push anyone to their limits. In this household, comfort food serves as my secret weapon, and casseroles provide a gentle landing. There’s something about a large, bubbling dish on the table that allows me to breathe more easily and sigh, "Ahhh, home."
If you haven’t experienced it yet, this five-ingredient hamburger and potato casserole epitomizes a weeknight savior. It comes together using pantry staples, tastes reminiscent of your favorite childhood dish, and (as a bonus!) no one ever suspects how straightforward it truly is. I took this to a neighbor’s potluck last spring, and I’m not exaggerating—people kept returning for "one more spoonful," until the pan was left gleaming clean. If that’s not an indication of a keeper, what is?
Only five ingredients—no wild goose chases down the grocery aisles
Incredibly hearty and satisfying (hungry teenagers AND picky eaters approved in this home!)
No stove supervision required—quick to assemble, then the oven handles all the hard work
Golden, cheesy, comforting deliciousness with those “fight-over-them” crispy edges
Leftover magic—it reheats beautifully (ideal for lunchboxes or late-night snacking… just saying)
Budget-friendly: ground beef and potatoes are your wallet’s new best friends
Ingredient Notes & Casual Tips
1 lb lean ground beef: I typically choose 80/20 because it has sufficient fat for flavor without becoming greasy. If you prefer a healthier option, ground turkey or chicken can be used (just add a bit of oil to prevent dryness). I have also tried a plant-based crumble for Meatless Mondays, and it was well-received!
4 large potatoes, thinly sliced:Yukon Golds are my preferred choice for a rich, creamy texture, while russets provide that traditional, fluffy consistency. Don’t worry—any type of potato will suffice, and there’s no one judging your slicing technique (use a mandoline if you’re adventurous, or a sharp knife if you prefer to keep your fingers safe). Slicing them thinner allows for quicker, more even cooking—seriously, just a few millimeters can make a significant difference.
1 (10.75 oz) can condensed cream of mushroom soup: It may be old-fashioned, but it brings everything together with that classic casserole taste. If mushrooms aren’t to your liking, cream of chicken or celery can be substituted. Plant-based “cream of” soups have improved significantly, so feel free to explore dairy-free alternatives.
½ cup milk: This is just to thin the soup—any milk you have in your refrigerator will do (even oat or almond milk in a pinch). I once used leftover half & half and felt quite daring, but it resulted in a wonderfully rich dish.
1 cup shredded cheddar cheese: You want it to be ooey-gooey. I prefer sharp cheddar for added flavor, but honestly, any cheese you have on hand (Monterey Jack, Colby, or even a mix of pre-shredded “Mexican blend”) will work. If you happen to be a bit generous with the cheese—no worries!
Salt and pepper, to taste: Believe me, the right seasoning makes all the difference. Season the beef while it browns and sprinkle some on the potatoes as well. Additional herbs are always a great idea—paprika, garlic powder, or Italian seasoning if you’re feeling a bit “chef-like.
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Instructions
Preheat your oven to 350°F and apply grease to a 9×13-inch baking dish. It is crucial not to skip the greasing step—even a quick swipe of olive oil ensures that those cheesy edges release effortlessly. And those edges? They are arguably the best part.
Brown the beef. Place your ground beef in a skillet over medium heat, crumble it, and cook until it is no longer pink—typically 5 to 7 minutes. Season generously with salt and pepper. Drain off most of the fat (unless you are using very lean meat, in which case you are fine).
Layer the potatoes. Arrange your potato slices in a single, overlapping layer at the bottom of your prepared dish. This creates a solid base and keeps the beef snugly on top. (This is the moment to take a deep breath and allow imperfect potato slices to shine—rustic is quite charming!)
Mix the sauce. In a small bowl, combine the cream of mushroom soup and milk until smooth. There is no need to use a mixer—a fork or whisk will suffice.
Assemble the casserole. Distribute the cooked, drained beef over the potatoes. Pour the creamy soup mixture evenly over the top and give your dish a gentle shake to ensure it seeps into every nook and cranny. Smooth it out if necessary, particularly around the corners—the potatoes will appreciate it later.
Bake and check for doneness. Place it in the oven (uncovered!) and set your timer for 60 minutes. After an hour, insert a fork into the center to test the potatoes—if they are tender, you are in good shape; if not, allow it to bake for an additional five to ten minutes. Every oven has its quirks, so there is no need to worry.
Add the cheese topping. Generously sprinkle your cheddar on top (more is indeed better, correct?). Return the dish to the oven for an additional 15 minutes, until the cheese becomes bubbly and melty, and you notice those small golden patches beginning to form. Occasionally, I will turn on the broiler for just a minute or two to achieve an extra crisp on the cheese—just be sure to keep a close watch on the oven to prevent it from transitioning from "toasty" to "uh-oh, scorched."
Rest and serve. With great restraint, allow the bubbling dish to sit for 5 minutes before slicing. This resting period allows everything to settle and results in neat servings (but if you decide to scrape up the cheesy corners for a "test bite," we will be friends for life).
Flavor Twists & Variations
Add veggies: Incorporate a handful of frozen peas, corn, or mixed vegetables along with the beef for added sweetness and color. If you have extra mushrooms, peppers, or spinach, sauté them and mix them in for a vegetable-forward variation.
Soup swap: If mushrooms are not to your liking, cream of chicken or celery is just as comforting. "Cream of bacon" (yes, it exists!) if you are feeling indulgent, or opt for a dairy-free alternative with your preferred substitute.
Cheese it up: Experiment with Monterey Jack, Colby, Gruyere, or a gourmet blend (also known as "whatever’s left in the cheese drawer").
Make it mini: Halve the recipe and bake it in an 8×8 dish—even for just two servings, it turns out perfectly. Check for doneness a little earlier.
Storage & Reheating Tips (also known as Leftover Magic)
Casserole leftovers are akin to a present from your past self. After the dish has cooled, cover it with foil or transfer the slices into airtight containers. It can be stored in the refrigerator for up to three days—if it lasts that long. If you are meal-prepping or wish to save some for a later date, tightly wrap individual portions in foil or plastic, place them in a freezer bag, and freeze for a maximum of two months.
When it is time to reheat, using a microwave is perfectly acceptable (approximately 1–2 minutes for a substantial slice). The potatoes may become slightly softer, but in my household, no one has ever voiced a complaint about “softer potatoes” when there is melted cheese on top. If you desire those crispy edges once more, you can place it in a 350°F oven or under the broiler for 10–20 minutes to restore the magic.
A tip from my well-tested lunchbox: wrap a warm piece in foil, and it will remain warm until midday. My husband swears by this method (and, admittedly, so do I—those cold sandwich days are behind us!).
FAQs
Can I substitute ground turkey or chicken for beef?
Absolutely! Ground turkey or chicken is lighter but may be slightly drier, so add a drizzle of olive oil to the pan while cooking and enhance the seasoning—garlic powder, onion powder, and a bit of extra salt can help to elevate all the flavors.
My casserole turned out watery—any suggestions?
Next time, incorporate a tablespoon or two of flour (or instant mashed potato flakes) into the soup mixture to assist in thickening it. Additionally, ensure that you thoroughly drain the beef after browning.
Is it possible to prepare this dish as vegetarian?
Absolutely! Utilizing cooked lentils or a plant-based ground meat works exceptionally well—just season it in the same manner and layer it as instructed. Everyone will still be eager to clean their plates.
Can I opt for thicker potato slices?
Certainly, but you will need to extend the baking time slightly—sometimes by as much as 20 additional minutes, depending on the type of potatoes you use. Always perform a fork test before adding the cheese.
Do you have any tips for incorporating more vegetables?
One of my preferred methods is to grate carrots or zucchini and mix them in with the beef for added color and nearly undetectable nutrition. Sauté them first to eliminate excess moisture, and they will blend seamlessly. No one will notice, but you can take pride in enhancing the meal.
Conclusion
This hamburger and potato casserole is the go-to, comforting recipe I rely on when life gets hectic, yet I still wish to nourish those I care about (including myself—there's no shame in preparing this just for you!).
It is straightforward, adaptable, fulfilling, and—most importantly—brings everyone together at the table with joy and appetites. Whether you are serving your family, taking a dish to a friend, or anticipating those delightful leftovers, this recipe meets all the criteria. If you decide to try it, I would be thrilled to hear how you customize it—share your modifications, substitutions, or if you manage to sneak those crispy cheesy pieces when no one is watching. Here’s to warm dinners and meals that feel like a warm embrace!
Easy 5-Ingredient Hamburger & Potato Casserole
This uncomplicated, hearty casserole features layers of seasoned ground beef, soft potatoes, and a creamy sauce topped with gooey cheddar cheese. Ideal for a hassle-free weeknight meal!
