Layered Ground Beef and Pasta Casserole with Cream Cheese
A hearty layered casserole featuring seasoned ground beef with fire-roasted tomatoes and green chilies over creamy pasta enriched with cream cheese and sour cream. The dish bakes until bubbly and finishes with melted cheese on top, creating comfort food perfect for family dinners. Fresh tomatoes and green onions add a bright finish to this satisfying one-dish meal.
Ingredients
- 1 pound ground beef
- 8 ounce gluten-free elbow pasta, cooked al dente
- 14 ½ ounce fire-roasted diced tomatoes, canned
- 4 ounce green chilies, canned
- 6 ounce tomato paste, canned
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 ounces Kite Hill cream cheese
- 8 ounces Kite Hill sour cream
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup Violife Colby jack cheese, shredded
- 1 medium Roma tomato, diced
- ¼ cup green onions, chopped
Instructions
- 1
Preheat oven to 350°F
- 2
Brown ground beef in large skillet until cooked through
- 3
Blend diced tomatoes, tomato paste, green chilies, dry mustard, garlic powder, and onion powder into cooked beef
- 4
Gently stir cream cheese, sour cream, lemon juice, salt, and pepper into drained pasta
- 5
Add pasta mixture to baking pan and spread beef mixture on top
- 6
Sprinkle with shredded cheese and cover with tinfoil sprayed with nonstick cooking spray
- 7
Bake covered for 30 minutes
- 8
Turn oven to broil and broil for 2-3 minutes until cheese melts
- 9
Garnish with diced tomatoes and green onions and serve hot
Tips
Spray tinfoil with nonstick cooking spray to prevent cheese from sticking when removing cover.
Cook pasta al dente since it will continue cooking in the oven during baking.
Let casserole rest 5 minutes after baking for easier serving and better layer definition.
Good to Know
Refrigerate covered up to 3 days. Reheat individual portions in microwave or reheat whole casserole covered in 350°F oven until heated through.
Assemble casserole up to 1 day ahead, cover and refrigerate. Add 10-15 minutes to baking time if baking from cold.
Serve hot directly from baking dish with side salad or steamed vegetables.
Common Mistakes
Don't skip spraying the tinfoil to avoid cheese sticking to cover.
Avoid overcooking pasta initially since it continues cooking in oven.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
if gluten tolerance
General Alternatives
less smoky taste
FAQ
Can I freeze this casserole?
Yes, assemble without baking, wrap tightly and freeze up to 3 months. Thaw overnight in refrigerator before baking, adding extra time as needed.
What if I don't have fire-roasted tomatoes?
Regular diced tomatoes work fine, though you'll lose some smoky depth. Add a pinch of smoked paprika to compensate for flavor.
How long will leftovers keep?
Refrigerate covered up to 3 days. Reheat portions in microwave or whole casserole in 350°F oven until heated through completely.