A warm, comforting casserole that brings together ground beef, pasta, creamy sauce, and melted cheese — perfect for a cozy dinner when I want something satisfying without fuss. It’s the kind of meal that tastes like home, fills you up, and usually makes enough for leftovers.
Why You’ll Love This Recipe
I love this casserole because it’s easy, comforting, and uses simple ingredients I often already have on hand. The combination of pasta, savory beef, creamy sauce and melty cheese gives me a hearty, satisfying dish that feels like a hug at the end of a busy day. Plus, it’s flexible — I can tweak it based on what’s in the pantry or fridge, and it reheats beautifully for leftovers.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 (15 oz) can tomato sauce
8 oz pasta (such as egg noodles or elbow macaroni), cooked and drained
½ cup sour cream
2 oz cream cheese, softened
1 tsp Italian seasoning (optional)
Salt and pepper, to taste
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Directions
Preheat the oven to 350 °F (175 °C).
Cook the pasta in salted boiling water until al dente. Drain and set aside.
In a large skillet over medium heat, brown the ground beef and diced onion until the meat is no longer pink and the onion is soft. Drain any excess grease.
Stir in the minced garlic, Italian seasoning (if using), salt, and pepper. Cook for another minute until fragrant.
Pour in the tomato sauce, then stir in the sour cream and softened cream cheese until the mixture is smooth and creamy. Let it simmer for 3–5 minutes on low heat.
Lightly grease a 9×13-inch baking dish. Spread the cooked pasta evenly on the bottom.
Pour the beef and sauce mixture over the pasta and spread it evenly.
Sprinkle the shredded cheddar and mozzarella evenly on top.
Place the dish in the oven and bake for 20–25 minutes, until the cheese is melted, bubbly, and golden.
Let the casserole rest for 5–10 minutes before serving so it sets slightly and is easier to scoop.
Servings And Timing
Servings: about 6
Prep time: ~15 minutes
Cook + bake time: ~25 minutes
Total time: ~40 minutes
Storage/Reheating
Once cooled, I cover leftovers tightly and store them in the fridge for up to 3–4 days. To reheat: I microwave individual portions or warm the whole dish in the oven at 350 °F (about 10–15 minutes) until heated through and the cheese is bubbly again. This dish also reheats well — the flavors meld even more after a day or two.
FAQs
What is Poor Man’s Husband Casserole exactly?
It’s a hearty, budget-friendly baked casserole made with pasta (like noodles or macaroni), seasoned ground beef, a creamy tomato-cheese sauce, and melted cheese on top. It’s similar in spirit to dishes like baked pasta casseroles, combining familiar pantry staples into a satisfying comfort meal.
Can I swap the pasta type?
Yes — egg noodles, elbow macaroni, or other short pasta shapes (like rotini or penne) all work fine. Just cook the pasta until al dente before layering so it doesn’t get too soft during baking.
Can I add vegetables to the casserole?
Absolutely. I’ve added veggies like bell peppers, mushrooms, zucchini, or peas — sauté them with the onions or stir them into the beef sauce. It adds nutrition and flavor, especially if I want to stretch the dish.
Is there a dairy-free or lighter version I can make?
Yes. For a lighter version, you could skip the cream cheese, use less cheese on top, or substitute with low-fat dairy. For dairy-free, try a non-dairy cream alternative for the sauce and a non-dairy cheese substitute. Just know that the texture and richness will change somewhat.
Can I assemble the casserole ahead of time and bake later?
I often assemble it fully, cover it, and refrigerate for a few hours — or even overnight — then bake just before serving. If baking straight from the fridge, I add about 5–10 minutes to the bake time to ensure the center heats through.
Conclusion
This Poor Man’s Husband Casserole is proof that comfort food doesn’t have to be complicated. It’s a warm, cheesy, filling meal that comes together with simple, affordable ingredients — and it delivers big on flavor and satisfaction. I often make it when I want a low-effort dinner that still feels like home.
A hearty, comforting baked pasta casserole with seasoned ground beef, creamy tomato‑cheese sauce, and melted cheddar & mozzarella — a simple “home‑style” dinner that’s filling and satisfying.
Total Time:40 minutes
Yield:6 servings
Ingredients
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 (15 oz) can tomato sauce
8 oz pasta (egg noodles, elbow macaroni, or similar), cooked and drained
½ cup sour cream
2 oz cream cheese, softened
1 tsp Italian seasoning (optional)
Salt and pepper, to taste
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Instructions
Preheat oven to 350 °F (175 °C).
Cook the pasta in salted boiling water until al dente. Drain and set aside.
In a skillet over medium heat, brown the ground beef with the diced onion until meat is no longer pink and onion is softened. Drain excess grease.
Stir in minced garlic, Italian seasoning (if using), salt, and pepper; cook for another minute until fragrant.
Add the tomato sauce to the beef mixture. Then stir in the sour cream and softened cream cheese until the sauce becomes smooth and creamy. Let simmer for 3–5 minutes over low heat.
Lightly grease a 9×13‑inch baking dish. Spread the cooked pasta evenly across the bottom.
Pour the beef–sauce mixture over the pasta and spread evenly.
Sprinkle the shredded cheddar and mozzarella evenly on top.
Bake in the preheated oven for 20–25 minutes, until the cheese is melted, bubbly, and golden.
Let the casserole rest for 5–10 minutes before serving so it sets slightly and is easier to scoop.
Notes
You can swap the pasta shape — egg noodles, elbow macaroni, penne, or rotini all work fine.
Feel free to add vegetables like bell peppers, zucchini, mushrooms, or peas for extra nutrition and flavor — sauté with the onion before adding the beef.
For a lighter version, use reduced‑fat sour cream or less cheese; for dairy‑free, try a non‑dairy cream alternative and omit or replace cheese.
You can assemble the casserole ahead of time and refrigerate covered; bake when ready (add ~5–10 min to bake time if baking from chilled).
