13 Classic Ground Beef Fall Casseroles for Filling Family Suppers

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13 Classic Ground Beef Fall Casseroles for Filling Family Suppers

Fall calls for hearty meals that come together easily. Ground beef casseroles fit the bill when you need something filling for the whole family. I have gathered 13 classic recipes that use pantry staples and seasonal produce. Each one is straightforward to assemble and bake. You will find options that work for busy evenings or when you have a bit more time.

Helpful Tips Before You Start

These tips will help your ground beef casseroles cook evenly and taste their best.

Brown the Beef in Batches

Cook the ground beef in smaller portions over medium high heat. This step builds flavor and avoids a steamed texture in the final dish.

Choose Sturdy Fall Vegetables

Add vegetables like butternut squash, mushrooms, or cabbage that hold up during baking. They add bulk and keep the casserole filling without turning mushy.

Assemble Ahead When Possible

Prepare the full casserole up to a day in advance and refrigerate it. The flavors blend and weeknight baking becomes quicker.

Check the Internal Temperature

Bake until the center reaches 165 degrees. This ensures the beef is fully cooked and the layers are hot throughout.

Classic Beef and Mushroom Stroganoff Casserole

This casserole turns the familiar flavors of beef stroganoff into a hearty baked dish that works well on cool fall evenings. Ground beef and mushrooms create a savory base, while egg noodles soak up the creamy sauce for a filling supper the whole family can share.

It comes together with basic pantry items and delivers a balanced mix of tender noodles, meaty bites, and a light tang from sour cream. The oven step helps the flavors settle without extra fuss at the table.

Classic Beef and Mushroom Stroganoff Casserole

Serves 4 people.

Ingredients

  • 1 lb ground beef
  • 8 oz mushrooms, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 oz egg noodles
  • 1 cup beef broth
  • 1/2 cup sour cream
  • 2 tbsp all-purpose flour
  • 1 tsp paprika
  • 2 tbsp butter
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 375°F and lightly grease a 9×13 baking dish. Cook the egg noodles in a large pot of salted water until just al dente, then drain and set aside.
  2. Melt the butter in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the garlic and mushrooms and cook until the mushrooms release their liquid.
  3. Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned. Drain excess fat if needed. Sprinkle the flour and paprika over the mixture and stir for 1 minute.
  4. Pour in the beef broth and simmer until the sauce thickens slightly, about 3 minutes. Remove from heat and stir in the sour cream until smooth. Season with salt and pepper.
  5. Combine the cooked noodles with the beef mixture in the skillet or a large bowl until evenly coated. Transfer everything to the prepared baking dish.
  6. Bake uncovered for 20 minutes until the edges are lightly golden. Remove from the oven, let rest 5 minutes, then sprinkle with chopped parsley before serving.

Extra Tips

Stir the sour cream in off the heat to keep the sauce from separating. Leftovers reheat well in a covered skillet with a splash of broth to loosen the texture. If you want a bit more color on top, run the dish under the broiler for the last 2 minutes of baking.Course: Main Course Cuisine: American Equipment: Large skillet, Large pot, 9×13 baking dish, Mixing bowl

Butternut Squash and Beef Lasagna

This lasagna combines savory ground beef with sweet roasted butternut squash for a filling fall supper. The layers stay hearty without feeling heavy, and the squash adds a soft texture that pairs well with the cheese and sauce. It works well on busy weeknights when you want a complete meal in one dish.

The flavors balance rich beef with mild squash and classic Italian herbs. Families enjoy it because the portions stretch easily and leftovers reheat nicely for lunch the next day.

Butternut Squash and Beef Lasagna

Serves 4 people.

Ingredients

  • 8 lasagna noodles
  • 1 lb ground beef
  • 1 medium butternut squash, peeled and cubed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups tomato sauce
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 1 tsp dried basil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Cook until the onion softens.
  3. Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon. Season with salt, pepper, and dried basil. Stir in 1 cup of tomato sauce and remove from heat.
  4. Place the cubed butternut squash on a baking sheet. Roast for 20 minutes until tender. Mash lightly with a fork.
  5. Spread a thin layer of tomato sauce in the bottom of a 9×9 baking dish. Layer 4 noodles over the sauce. Add half the beef mixture, half the mashed squash, half the ricotta, and one-third of the mozzarella.
  6. Repeat the layers with the remaining noodles, beef, squash, ricotta, and another third of the mozzarella. Top with the final noodles, remaining tomato sauce, remaining mozzarella, and all the Parmesan.
  7. Cover with foil and bake for 25 minutes. Remove the foil and bake 10 more minutes until the cheese bubbles and browns slightly. Let rest 5 minutes before slicing.

Extra Tips

Roast the squash ahead and store it in the fridge to shorten assembly time on busy evenings. If the lasagna seems dry after baking, spoon a little extra warm tomato sauce over each serving. Leftovers keep well in the fridge for three days and reheat best in a covered dish at 350°F.Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, Baking sheet, 9×9 baking dish, Oven

Sweet Potato Shepherd’s Pie

This version of shepherd’s pie swaps regular potatoes for sweet potatoes. The orange mash brings a light sweetness that balances the savory ground beef filling. It is a solid choice for cool evenings when you want a complete meal in one dish.

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The recipe keeps the classic layers but updates them for fall. Ground beef simmers with carrots and peas under a thick sweet potato topping. Families tend to enjoy the mix of textures and the fact that it reheats well for leftovers.

Sweet Potato Shepherd's Pie

Serves 4 people.

Ingredients

  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons butter
  • 1/4 cup milk

Instructions

  1. Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
  2. Add the diced onion, carrots, and garlic to the skillet. Cook for 5 minutes until the vegetables soften.
  3. Stir in the tomato paste, beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 8 minutes until the mixture thickens slightly. Add the frozen peas in the last 2 minutes of cooking.
  4. While the filling simmers, place the sweet potatoes in a saucepan and cover with water. Bring to a boil and cook for 12 minutes until tender. Drain well.
  5. Return the sweet potatoes to the pan. Add the butter and milk, then mash until smooth. Season with a pinch of salt if desired.
  6. Preheat the oven to 400 degrees. Spread the beef mixture in an 8×8 baking dish. Spoon the sweet potato mash over the top and spread evenly.
  7. Bake for 20 minutes until the topping starts to brown at the edges. Let rest for 5 minutes before serving.

Extra Tips

Mashing the sweet potatoes while they are still hot helps them stay creamy without extra liquid. If you make the dish ahead, assemble it and refrigerate up to one day before baking. Add an extra 10 minutes to the bake time if starting from cold.Course: Main Course Cuisine: American Equipment: Large Skillet, Saucepan, Baking Dish

Apple Sage Beef and Stuffing Casserole

This casserole brings together savory ground beef with sweet apples and earthy sage for a comforting fall supper. The stuffing soaks up the pan juices and creates a hearty base that feels like a dressed-up version of classic meat and potatoes.

It works well on cool evenings when you want something filling without much fuss. The balance of tender beef, soft fruit, and herbed breading gives it a cozy texture that appeals to both kids and adults.

Apple Sage Beef and Stuffing Casserole

Serves 4 people.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 apples, peeled and diced
  • 2 tablespoons chopped fresh sage
  • 3 cups herb stuffing mix
  • 1 cup beef broth
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 375 degrees and lightly grease an 8×8 inch baking dish.
  2. In a large skillet over medium heat, cook the ground beef and diced onion with the salt and pepper until the beef is browned. Drain any excess fat.
  3. Add the diced apples and chopped sage to the skillet. Cook for 3 minutes until the apples begin to soften.
  4. In a mixing bowl, combine the stuffing mix, beef broth, and butter. Stir until the broth is absorbed.
  5. Add the beef mixture to the bowl and stir everything together until evenly mixed.
  6. Transfer the mixture to the prepared baking dish and spread it out evenly.
  7. Bake for 25 minutes until the top is golden and the edges are bubbling.

Extra Tips

Firm apples like Granny Smith hold their shape best during baking and prevent the casserole from becoming too mushy. You can mix everything the night before, cover the dish, and bake it straight from the fridge the next day, adding five extra minutes to the oven time.Course: Main Course Cuisine: American Equipment: Large skillet, Mixing bowl, 8×8 baking dish

Beef Barley and Root Vegetable Bake

This casserole brings together ground beef, chewy barley, and a mix of root vegetables for a filling supper on cool fall evenings. It works well for busy weeknights when you want something hearty that mostly cooks in the oven.

The finished dish has tender vegetables and a savory broth that soaks into the barley, creating a balanced texture without being too heavy.

Beef Barley and Root Vegetable Bake

Serves 4 people.

Ingredients

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 2 medium potatoes, cubed
  • 1 cup pearl barley, rinsed
  • 3 cups beef broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F.
  2. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon.
  3. Stir in the onion and garlic. Cook for 3 minutes until the onion softens.
  4. Add the carrots, parsnips, potatoes, thyme, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
  5. Mix in the rinsed barley and beef broth. Bring the mixture to a simmer.
  6. Transfer everything to a greased 9×13 baking dish. Cover tightly with foil and bake for 50 minutes until the barley is tender and most of the liquid is absorbed.

Extra Tips

Rinse the barley well before adding it so the casserole does not turn too starchy. If the barley seems dry after 40 minutes, add a splash more broth before returning the dish to the oven. Leftovers reheat well in a covered skillet with a little extra broth to loosen the texture.Course: Main Course Cuisine: American Equipment: Large skillet, 9×13 baking dish, Oven

Cabbage Roll Ground Beef Casserole

This casserole brings the familiar flavors of stuffed cabbage rolls into one easy dish. It layers ground beef with tender cabbage and rice in a tomato sauce, making it a practical choice for cool evenings when you want a filling supper without much fuss. The result is hearty and comforting, with soft cabbage and savory beef in every bite.

Cabbage Roll Ground Beef Casserole

Serves 4 people.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups shredded green cabbage
  • 3/4 cup uncooked long-grain white rice
  • 1 (14.5 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 1 1/2 cups beef broth
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 375°F. In a large skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is browned and the onion is soft.
  2. Add the shredded cabbage to the skillet and cook for 5 minutes, stirring often, until it begins to wilt.
  3. Stir in the uncooked rice, diced tomatoes, tomato sauce, beef broth, paprika, salt, and black pepper. Bring the mixture to a simmer and cook for 2 minutes.
  4. Transfer everything to a greased 9×13 inch baking dish. Cover tightly with foil and bake for 45 minutes.
  5. Remove the foil, sprinkle the cheddar cheese evenly over the top, and bake uncovered for 10 more minutes until the cheese melts and the rice is tender.

Extra Tips

If the rice still seems firm after the first bake, add a splash more broth before topping with cheese. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the cabbage from drying out. For a milder flavor, swap the paprika for dried thyme.

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Course: Main Course Cuisine: American Equipment: Large Skillet, 9×13 Inch Baking Dish

Cheesy Chili Mac Casserole

This casserole brings together ground beef, pasta, and chili flavors in one easy dish. The melted cheese on top adds a creamy finish that makes it a hit with kids and adults alike. It works well on busy weeknights when you need a filling meal that comes together with pantry staples.

The texture stays hearty from the beef and beans, while the macaroni soaks up the spiced tomato sauce. A layer of cheddar gives it a golden top after baking. It fits right into fall suppers when the weather turns cooler.

Cheesy Chili Mac Casserole

Serves 4 people.

Ingredients

  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 8 oz elbow macaroni
  • 2 cups shredded cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the elbow macaroni until just tender. Drain and set aside.
  2. In a large skillet over medium heat, cook the ground beef with the diced onion until the beef is browned and the onion is soft. Add the minced garlic and cook for one more minute.
  3. Stir in the chili powder, salt, and black pepper. Add the drained kidney beans and the can of diced tomatoes with their juices. Simmer for 5 minutes to let the flavors combine.
  4. Remove the skillet from the heat and stir in the cooked macaroni until everything is evenly mixed.
  5. Transfer the mixture to a greased 9×9 baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
  6. Bake for 20 minutes until the cheese is melted and bubbly. Let it rest for 5 minutes before serving.

Extra Tips

For a bit more heat, add a pinch of cayenne to the beef while it browns. Leftovers reheat well in the microwave with a splash of water to loosen the sauce. You can assemble the dish up to a day ahead and bake it straight from the fridge, adding 10 extra minutes to the oven time.Course: Main Course Cuisine: American Equipment: Large Skillet, Large Pot, 9×9 Baking Dish

Wild Rice Beef and Brussels Sprouts Casserole

This casserole brings together nutty wild rice, browned ground beef, and halved Brussels sprouts in one hearty dish. It suits cool fall evenings when you want a filling meal that feels both wholesome and comforting. The texture combines chewy rice with tender-crisp sprouts and savory beef, all held together by simple seasonings.

The recipe works well for weeknight family suppers or weekend gatherings. It uses basic pantry items and comes together with straightforward steps before finishing in the oven.

Wild Rice Beef and Brussels Sprouts Casserole

Serves 4 people.

Ingredients

  • 1 pound ground beef
  • 1 cup uncooked wild rice
  • 2 cups beef broth
  • 1 pound Brussels sprouts, halved
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 375 degrees and lightly grease a 9 by 13 inch baking dish.
  2. In a medium saucepan, combine the wild rice and beef broth. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes until the rice is tender and liquid is absorbed.
  3. While the rice cooks, heat a large skillet over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion softens, about 8 minutes. Drain excess fat if needed.
  4. Stir the thyme, salt, and black pepper into the beef mixture. Remove from heat.
  5. In a large bowl, combine the cooked wild rice, beef mixture, and halved Brussels sprouts. Mix until evenly distributed.
  6. Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the shredded cheddar cheese evenly over the top.
  7. Bake uncovered for 25 minutes until the cheese is melted and the Brussels sprouts are tender.

Extra Tips

Cook the wild rice ahead and store it in the fridge to shorten assembly time on busy nights. If the Brussels sprouts are very large, quarter them so they cook evenly with the rice. Leftovers reheat well in the oven at 350 degrees with a splash of broth to keep the mixture moist.Course: Main Course Cuisine: American Equipment: Large skillet, Medium saucepan, 9×13 baking dish, Oven

French Onion Beef and Potato Gratin

This casserole brings together caramelized onions and ground beef in a hearty potato gratin. The slow-cooked onions add deep flavor while the sliced potatoes soak up the broth and melt under a layer of cheese. It makes a filling supper on cool evenings when you want something warm and simple to put on the table.

The dish works well for weeknight family meals or weekend prep. Thin potato slices turn tender in the oven while the beef and onion mixture stays savory and satisfying. Gruyere on top gives a golden finish that contrasts with the soft layers underneath.

French Onion Beef and Potato Gratin

Serves 4 people.

Ingredients

  • 1 lb ground beef
  • 4 medium Yukon gold potatoes, thinly sliced
  • 3 large yellow onions, thinly sliced
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1.5 cups beef broth
  • 1 tsp dried thyme
  • 1.5 cups shredded Gruyere cheese
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 2 tbsp chopped fresh parsley (for garnish)

Instructions

  1. Preheat the oven to 375 degrees and lightly grease a 9×9 baking dish.
  2. Heat the butter and olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring often, until they turn deep golden brown, about 20 minutes.
  3. Add the ground beef to the same skillet. Cook until browned, breaking it up with a spoon. Stir in the garlic, thyme, salt, and pepper.
  4. Pour the beef broth into the skillet and simmer for 2 minutes to blend the flavors. Remove from heat.
  5. Arrange half the potato slices in the bottom of the baking dish. Spoon half the beef and onion mixture over the potatoes. Repeat with the remaining potatoes and beef mixture.
  6. Pour any remaining broth from the skillet evenly over the layers. Sprinkle the shredded Gruyere cheese on top.
  7. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake 15 minutes more until the cheese is browned and the potatoes are tender when pierced with a knife.
  8. Let the gratin rest for 5 minutes, then sprinkle with chopped parsley before serving.

Extra Tips

Caramelize the onions fully before adding the beef so the flavor stays rich and sweet rather than sharp. If you assemble the dish earlier in the day, cover and refrigerate it, then add 10 extra minutes to the covered bake time. Leftovers reheat well in a 350-degree oven to keep the cheese from turning rubbery.Course: Main Course Cuisine: French Equipment: Large skillet, 9×9 baking dish, Mandoline or sharp knife

Mexican Beef and Cornbread Casserole

This casserole combines seasoned ground beef with beans, corn, and salsa under a golden cornbread topping. It makes a filling weeknight supper that feels especially welcome on cool fall evenings when the family wants something warm and satisfying.

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The beef layer stays moist while the cornbread bakes up slightly crisp on top. A little cheese melted in the middle ties the Mexican flavors together without extra steps.

Mexican Beef and Cornbread Casserole

Serves 4 people.

Ingredients

  • 1 pound ground beef
  • 1 packet taco seasoning
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 cup salsa
  • 2 cups shredded cheddar cheese, divided
  • 1 box (8.5 oz) cornbread mix
  • 1 egg
  • 1/3 cup milk

Instructions

  1. Heat a large skillet over medium heat and cook the ground beef until it is no longer pink. Drain any excess fat.
  2. Stir the taco seasoning, black beans, corn, and salsa into the beef. Let the mixture simmer for 3 minutes so the flavors combine.
  3. Spread the beef mixture into a greased 8×8 baking dish. Sprinkle 1 cup of the cheddar cheese evenly over the top.
  4. In a mixing bowl, stir together the cornbread mix, egg, and milk until just combined. Pour the batter over the cheese layer and spread it gently to the edges.
  5. Sprinkle the remaining cup of cheddar cheese on top of the cornbread batter.
  6. Bake at 400°F for 20 to 25 minutes, until the cornbread is golden and a toothpick inserted in the center comes out clean.

Extra Tips

Let the casserole rest for 5 minutes after baking so the layers set before slicing. If you want to make it ahead, assemble everything up to the baking step, cover, and refrigerate for up to one day. Add an extra 5 minutes to the bake time if starting from cold.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 8×8 baking dish, Mixing bowl

Beef and Kale Stuffed Pepper Casserole

This casserole turns classic stuffed pepper flavors into an easy one-pan meal. Ground beef and kale create a filling dish that suits cool fall nights and busy weeknight dinners.

The peppers stay tender while the kale wilts into the savory beef and tomato mixture. A layer of melted cheese on top adds the right amount of richness for a complete family supper.

Beef and Kale Stuffed Pepper Casserole

Serves 4 people.

Ingredients

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 bell peppers, chopped
  • 2 cups chopped kale
  • 1 can (15 ounces) diced tomatoes
  • 1 cup beef broth
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1½ cups cooked white rice
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 375 degrees and lightly grease a 9×13 inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon.
  3. Stir in the onion and garlic. Cook for 3 minutes until the onion softens.
  4. Add the bell peppers and kale. Cook for 4 minutes until the kale begins to wilt.
  5. Pour in the diced tomatoes and beef broth. Season with Italian seasoning, salt, and black pepper. Simmer for 5 minutes.
  6. Remove the skillet from heat and stir in the cooked rice until evenly combined.
  7. Transfer the mixture to the prepared baking dish and spread it into an even layer.
  8. Sprinkle the shredded cheddar cheese over the top.
  9. Bake for 20 minutes until the cheese melts and the edges bubble.

Extra Tips

Use any color of bell peppers you have on hand. Leftovers reheat well in the microwave or oven with a splash of broth to keep the rice moist. For a milder flavor, swap half the kale for spinach.Course: Main Course Cuisine: American Equipment: Large skillet, 9×13 inch baking dish

Creamy Beef and Pumpkin Pumpkin Pasta Bake

This casserole combines ground beef with pumpkin puree for a creamy sauce that coats every piece of pasta. It makes a hearty supper when the weather turns cool and you want something that fills the table without much fuss.

The dish bakes until the top turns golden and the flavors of sage and nutmeg come through. Families like it because it uses one pan for the filling and one dish for the oven.

Creamy Beef and Pumpkin Pumpkin Pasta Bake

Serves 4 people.

Ingredients

  • 1 lb ground beef
  • 8 oz short pasta such as penne
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) pumpkin puree
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried sage
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
  3. Add the ground beef and cook, breaking it up with a spoon, until browned. Stir in the garlic, sage, nutmeg, salt, and pepper and cook 1 minute more.
  4. Stir the pumpkin puree and heavy cream into the beef mixture. Simmer 3 to 4 minutes until the sauce thickens slightly.
  5. Add the drained pasta to the skillet and stir until everything is coated. Transfer the mixture to a greased 9×9-inch baking dish.
  6. Sprinkle the cheddar and Parmesan evenly over the top. Bake at 375°F for 20 minutes until the cheese is melted and the edges are bubbling.

Extra Tips

If the sauce seems too thick after adding the cream, splash in a little pasta water before mixing in the noodles. Leftovers reheat well in a covered dish at 350°F with a spoonful of cream stirred in to loosen the sauce. For a milder flavor, reduce the sage to 1/2 teaspoon.Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, 9×9-inch baking dish

Tater Tot Beef Casserole with Autumn Vegetables

This casserole brings together savory ground beef and hearty fall vegetables under a layer of golden tater tots. It works well for weeknight family meals when you want something filling that still feels seasonal.

The finished dish has tender roasted vegetables mixed with beef in a light sauce, topped with crispy tots and melted cheese for contrast in every bite.

Tater Tot Beef Casserole with Autumn Vegetables

Serves 4 people.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups cubed butternut squash
  • 1 cup halved Brussels sprouts
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (10.5 oz) cream of celery soup
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • 4 cups frozen tater tots

Instructions

  1. Preheat the oven to 400°F and lightly grease a 9×13 baking dish.
  2. In a large skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain excess fat if needed.
  3. Add the diced onion and minced garlic to the skillet and cook for 3 minutes until the onion softens.
  4. Stir in the cubed butternut squash, halved Brussels sprouts, thyme, salt, and pepper. Cook for 5 minutes, stirring occasionally.
  5. In a mixing bowl, whisk together the cream of celery soup and milk until smooth. Pour this into the skillet and stir to combine everything evenly.
  6. Transfer the beef and vegetable mixture to the prepared baking dish and spread it into an even layer.
  7. Sprinkle the shredded cheddar cheese over the top, then arrange the frozen tater tots in a single layer across the surface.
  8. Bake for 30 to 35 minutes until the tater tots are golden and the filling is bubbling around the edges.

Extra Tips

Let the casserole rest for 5 minutes after baking so the filling sets slightly before scooping. If you want to prep ahead, assemble everything up to the baking step, cover, and refrigerate for up to one day, then add 10 minutes to the bake time straight from the fridge.Course: Main Course Cuisine: American Equipment: Large skillet, 9×13 baking dish, Mixing bowl

  • Christy Myers

    I'm Christy, founder of Spiritual Ark and a dedicated writer and spiritual explorer. My journey is all about transformation and personal growth. In my articles, I share insights and practical wisdom on various spiritual topics and show you how you can grow spiritually. I'm committed to learning and invite you to join me in exploring the depths of spirituality for a deeper connection, understanding, and empowerment.

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