Cheesy Ground Beef Casserole (Hidden Veggie!)
I love this cheesy ground beef casserole recipe. It’s something kids and adults will both love to eat. It’s perfect comfort food on a rainy day – with a healthy twist!
Equipment
Large pot for boiling pasta
12-inch skillet or large sauté pan
9x13 inch (33x23cm) baking pan
Aluminium foil
Colander
Instant-read thermometer (for checking beef doneness)
Ingredients
1 tablespoon olive oil
1 teaspoon garlic - minced, about 1 medium clove
½ medium white onion - finely diced, about 3.5 oz / 100g
1 cup broccoli - minced, 70g
1 ½ cups cauliflower - minced, 150g
½ cup celery stalks - finely diced, 50g
½ cup cottage cheese - 4 oz / 115g
½ cup coconut milk - 120ml
¼ cup Parmesan cheese - finely grated, 1 oz / 25g
1 can cream of mushroom soup - 10.5 oz / 298g
½ cup panko breadcrumbs - 30g
2 cups cheddar cheese - shredded, 8 oz / 225g
1 cup mozzarella cheese - shredded, 4 oz / 115g
1 teaspoon salt
½ teaspoon ground black pepper- 2 cups whole wheat elbow macaroni - dry, 8 oz / 225g
1 lb ground beef (minced beef) - extra-lean ; minced beef, 450g
Instructions
- Bring a pot of well salted water to a boil (I used about a tablespoon of salt).1 teaspoon salt
- Heat olive oil in a large skillet over medium-high heat. Add the onion, garlic, ground beef, celery, salt, and pepper. Increase heat to high and cook, breaking the beef into small pieces with a wooden spoon, for 4–5 minutes until the beef is cooked through (no pink remaining, 160°F / 71°C internal) and the vegetables are softened.1 tablespoon olive oil, 1 teaspoon garlic, 1/2 medium white onion, 1/2 cup celery stalks, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 lb ground beef (minced beef)
- While beef and veg are cooking, drop macaroni into boiling water and cook for 4 minutes (pasta should still be quite firm and undercooked when you drain it). Drain and leave to add to mixture within a few minutes.2 cups whole wheat elbow macaroni
- Reduce heat to medium. Add the cottage cheese, cream of mushroom soup, Parmesan, coconut milk, minced broccoli, and minced cauliflower. Stir until everything is warmed through and well combined.1 cup broccoli, 1 1/2 cups cauliflower, 1/2 cup cottage cheese, 1/2 cup coconut milk, 1/4 cup Parmesan cheese, 1 can cream of mushroom soup
- Add the drained macaroni and stir to combine. Transfer the mixture to a lightly greased 9x13 inch (33x23cm) baking pan and spread evenly.2 cups whole wheat elbow macaroni
- Sprinkle half the shredded cheddar and mozzarella evenly over the top. Cover tightly with aluminium foil and bake in the centre of a preheated 375°F / 190°C (170°C fan-forced) oven for 20 minutes.2 cups cheddar cheese, 1 cup mozzarella cheese
- Remove from oven. Turn oven on to broil. In a small bowl, toss the panko breadcrumbs with the remaining shredded cheddar and mozzarella. Scatter the mixture evenly across the top of the casserole.1/2 cup panko breadcrumbs, 2 cups cheddar cheese, 1 cup mozzarella cheese
- Place under the broiler (without foil) for 2–3 minutes, watching closely, until the cheese is melted and the panko is golden brown. Stay nearby — it can go from golden to burnt in seconds.
- Let cool for 8 to 10 minutes before serving.
Notes
Storage: Refrigerate leftovers in a sealed container for up to 3–4 days. Freeze cooled portions for up to 2 months; thaw overnight in the fridge before reheating.
Make-Ahead: Assemble up to the baking step, cover tightly, and refrigerate for up to 24 hours. Add 5 extra minutes to the covered baking time since it goes in cold.
Reheating: Cover with foil and warm in a 350°F / 175°C oven for 15–20 minutes, or microwave individual portions with a splash of water to prevent drying.
Substitutions: Use regular elbow macaroni instead of whole wheat, swap coconut milk for regular whole milk or cream, or use regular ground beef (drain fat after browning).
Pro Tip: Pull the macaroni at exactly 4 minutes — it should feel almost chalky. It finishes cooking in the oven, and fully boiled pasta will turn mushy during baking.
Nutrition
Serving: 1servingCalories: 725kcalCarbohydrates: 48gProtein: 40gFat: 43gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 115mgSodium: 1352mgPotassium: 649mgFiber: 2gSugar: 2gVitamin A: 694IUVitamin C: 26mgCalcium: 479mgIron: 5mg
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