Pasta, ground beef, marinara sauce, and cheese baked together until everything gets nice and melty. Simple ingredients put together in an incredibly tasty way. It is also a very versatile casserole which can be adapted to using a variety of ground meats, sauces and cheeses. Your imagination is your only limitation when it comes to this delicious dish!
Not at all. Any short pasta shape works great here – try rigatoni, ziti, rotini, or even shells. They all hold the sauce well and bake nicely. Cook the pasta according to package directions.
Not at all. Ground turkey, chicken, or pork are easy substitutions if you want something lighter or are not a fan of ground beef. You can also use Italian sausage (remove from casings) for extra flavor.
Any tomato-based pasta sauce works fine. Use your favorite. You can even try arrabbiata for some heat, or plain crushed tomatoes if you are wanting something very simple, adding your own seasonings, etc. as desired.
.jpg "Homemade Ground Beef Casserole")
I wanted to show my daughter how to make a simple casserole that didn't require a lot of fancy ingredients and that she would find easy to make when she finally gets a place of her own. A homemade ground beef casserole is a very easy one to make and is really quite budget friendly.
Ground beef and pasta are two ingredients that really stretch far and can create something delicious without emptying your bank account. With the cost of meat these days, it is a real pocket book saving combination.
This casserole is also a great store-cupboard meal, using simple pantry ingredients that most of us having on hand most of the time. If you always keep these things on hand that means you will always have a tasty casserole recipe up your sleeve and the ingredients to make it when you are feeling less than inspired.
A delicious beefy sauce, more sauce than pasta, and melty cheese on top. What's not to love about that? All you need on the side is some crusty bread and a salad. Dinner is served! Easy peasy lemon squeezy!
Sized for two but easily doubled or tripled to serve more.
INGREDIENTS NEEDED
TO MAKE
HOMEMADE GROUND BEEF CASSEROLE
A package of ground beef and some store cupboard staples. Easy peasy.
- 9 ounces (254g) penne pasta
- 1/2 TBS light olive oil
- 1/2 pound ground beef
- 1 small onion, peeled and finely diced
- 1 clove garlic, minced
- 1 1/2 cups (360g) Marinara Sauce (use your favorite)
- salt and black pepper to taste
- 1 cup (85g) of grated cheddar cheese (Or a Cheddar and Mozzarella mix)
Feel free to use any tubular pasta shape. A tubular shaped pasta will cup and hug the sauce nicely.
I like to use an extra lean ground beef. There is far less waste. Feel free to use any other ground meat in it's place. Turkey, chicken, pork or even Italian sausage out of the casings.
I used Rao Marinara sauce, but you can use your favorite marinara sauce. You can use a spicy one as well if that is what you enjoy. I also like the one with olives in it, which adds another layer of flavor.
I used a mix of cheddar and mozzarella cheese for a bit of a cheese pull.
HOW TO MAKE HOMEMADE GROUND BEEF CASSEROLE
This is a simple casserole to make and one that a child could make with the proper supervision.
- Preheat your oven to 400*F/200*C/ gas mark 6. Butter a 8 inch square or 9 inch round baking dish. Set aside.
- Prepare your ingredients. Dice your onion, mince the garlic and grate the cheese.
- Bring a pot of lightly salted water to the boil. Once it boils add the pasta and cook according to the package directions. Drain well, rinse, and drain again. (It is best to cook to al dente so that it doesn't end up over-cooking and getting mushy in the oven bake.)
- While the pasta is cooking heat the oil in a skillet. Add the ground beef. Cook and scramble fry over medium high heat, breaking it apart as it cooks, until it is no longer pink. (You can even cook your beef from frozen. It may take longer, but just keep flipping it over and it will slowly thaw.)
- Add the onion. Continue to cook, stirring occasionally, for about 5 to 6 more minutes until the beef has started to brown and the onion has softened. Stir in the garlic and cook for about a minute longer. (You don't really want the onion or garlic to brown.)
- Add the marinara sauce and season to taste with salt and black pepper. Let this mixture simmer gently for about 5 minutes to develop the flavor.
- Add the drained pasta, stirring everything to combine evenly. Taste and adjust seasoning as required.
- Spread half into the baking dish. Sprinkle with half of the cheese. Cover with the remaining meat and pasta and sprinkle the rest of the cheese on top. (You can put all of the cheese on top if you wish, but I like to layer it a bit.)
- Bake in the preheated oven for 10 minutes until the cheese has melted and started to turn lightly golden.
- Leave to stand for 5 minutes before spooning out onto heated dinner plates to serve.
HINTS AND TIPS FOR SUCCESS
Here are a few hints and tips that can ensure a better casserole.
- It is best to cook the pasta just until al dente. As it will be cooking in the sauce in the casserole in the oven. If you slightly undercook it then you can avoid a mushy finish.
- If your ground beef is on the greasy side, drain it well before adding the sauce. You don't want an oily, greasy casserole.
- If your sauce looks a bit dry, feel free to add a bit more marinara sauce.
- Keep a close watch on it in the oven. You don't want the cheese to get really brown, just melted and bubbly. A bit of golden color is okay.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO USE PENNE PASTA?
DO I NEED TO USE GROUND BEEF?
WHAT KIND OF MARINARA SAUCE IS SUITED BEST?
DO I NEED TO USE CHEDDAR CHEESE?
Not at all. Today we used a mix of cheddar and mozzarella for a nice stretch. If using cheddar cheese try to use a well flavored one. Monterrey Jack would be nice as would a four cheese Italian blend.
HOW LONG WILL THIS KEEP?
Cooled down and refrigerated, this will keep up to three days. Gently reheat in the microwave. For longer storage you can easily freeze this in an airtight container. Label and date. Use within 2 to 3 months. Thaw overnight in the refrigerator and gently reheat in the microwave until heated through.
A FEW OTHER GROUND BEEF RECIPES TO ENJOY
Ground beef is such a versatile ingredient and quite economical when compared to other cuts of beef. Feel free to substitute ground turkey or pork in it's place in any of these recipes.
GROUND BEEF & BARLEY SOUP - A quick and easy way to make a Beef and Barley soup without the long cook time that stewing beef would take. It is just as delicious and done in a fraction of the time, with plenty of vegetables, tomatoes and barley. This makes for a hearty, simple and delicious meal, especially when you serve it with some crusty bread!
SAVORY MINCED CASSEROLE WITH DUMPLINGS - A savory bake of ground beef and gravy, oven braised and topped with suet dumplings. The flavor of the beef is enhanced by the use of a mirepoix, which is a mix of aromatic vegetables. Celery, onions and carrots. The carrot adds a certain sweetness to the sauce. Everything just goes together very beautifully. Hearty and delicious! All you need is a vegetable on the side!
.jpg "Homemade Ground Beef Casserole")
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Yield: Serves 2 - 3
Homemade Ground Beef Casserole (for two)
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Quite simply delicious. Economical too. Using just a few ingredients, put together in a very easy and tasty way.
Ingredients
- 9 ounces (254g) penne pasta
- 1/2 TBS light olive oil
- 1/2 pound ground beef
- 1 small onion, peeled and finely diced
- 1 clove garlic, minced
- 1 1/2 cups (360g) Marinara Sauce (use your favorite)
- salt and black pepper to taste
- 1 cup (85g) of grated cheddar cheese (Or a Cheddar and Mozzarella mix)
Instructions
- Preheat your oven to 400*F/200*C/ gas mark 6. Butter a 8 inch square or 9 inch round baking dish. Set aside.
- Prepare your ingredients. Dice your onion, mince the garlic and grate the cheese.
- Bring a pot of lightly salted water to the boil. Once it boils add the pasta and cook according to the package directions. Drain well, rinse, and drain again.
- While the pasta is cooking heat the oil in a skillet. Add the ground beef. Cook and scramble fry over medium high heat, breaking it apart as it cooks, until it is no longer pink.
- Add the onion. Continue to cook, stirring occasionally, for about 5 to 6 more minutes until the beef has started to brown and the onion has softened. Stir in the garlic and cook for about a minute longer.
- Add the marinara sauce and season to taste with salt and black pepper. Let this mixture simmer gently for about 5 minutes to develop the flavor.
- Add the drained pasta, stirring everything to combine evenly. Taste and adjust seasoning as required.
- Spread half into the baking dish. Sprinkle with half of the cheese. Cover with the remaining meat and pasta and sprinkle the rest of the cheese on top.
- Bake in the preheated oven for 10 minutes until the cheese has melted and started to turn lightly golden.
- Leave to stand for 5 minutes before spooning out onto heated dinner plates to serve.
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Crispy, golden chicken strips and caramel‑sweet roasted sweet potato fries make this a feel‑good meal you can enjoy any night of the week—no guilt, no deep fryer, just simple ingredients that taste amazing. The chicken bakes up tender on the inside with a crunchy, seasoned coating on the outside, and the sweet potatoes turn soft and caramelized with those irresistible little crispy edges. It’s the kind of dinner that feels like a treat but is light enough to fit into any healthy routine.
This recipe is all about big flavor with minimal effort, and it’s perfect for busy evenings, picky eaters, or anyone craving a healthier twist on classic comfort food.
The recipe I am sharing with you today is a much healthier option than the premade chicken strips that you can buy frozen of the ones you get at the fast food places! And, I believe they are every bit as tasty, if not tastier! You won't even miss the dips, although it is also possible to make a low fat, sugar, salt dip if you wish, or you can even use a low fat ranch dressing for a dip.
Everything is baked instead of fried, and so you are virtually free to enjoy them without a lot of guilt! The chicken is marinated in buttermilk for several hours which helps to keep the meat moist and tender!!
After marinating they are rolled in nicely spiced cornflake crumbs to coat and then sprayed with a bit of cooking spray prior to baking which really crisps up the coating nicely!
The sweet potato fries are shaken in a bag with a bit of oil and spice . . . and yes, baked along side of the chicken strips.
I won't lie to you and say they are as crispy good as the deep fried ones, because in all honesty they are not, but they are still plenty tasty anyways, with lots of nicely spiced flavour from the use of onion and garlic powders and paprika.
These are diabetic friendly and quite delicious, with approximately 35g carbs per serving, for both the chicken and the chips. As a once in a while treat, they can be enjoyed almost guilt free, sans dips. The chicken strips are nice and crisp on the outside and yet tender and juicy inside. With a healthy serving of mixed vegetables on the side they always go down really well!
INGREDIENTS NEEDED TO MAKE
GUILT FREE CHICKEN STRIPS & SWEET POTATO FRIES
There is nothing overly complicated about this.
- 1 pound chicken breast tenders (I like to remove the tough tendon and discard)
- 1 cup (240ml) low fat buttermilk
- low fat non-stick cooking spray
- 3/4 pound (340g) sweet potato
- 2 TBS olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 1/2 cups (65g) cornflakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 black pepper
There is a very good video on how to remove the tendon from the chicken tenders here. The important thing is to grab and hold the end of the tendon well with a piece of paper towel, then they won't slip out of your hand.
Everything else is pretty much self-explanatory.
HOW TO MAKE
GUILT FREE CHICKEN STRIPS & SWEET POTATO FRIES
These are very easy to make.
- Place the chicken tenders and buttermilk into a shallow bowl large enough to hold them. Turn to coat in the buttermilk then cover and chill in the refrigerator for 2 to 8 hours, giving them a turn every now and then. (The longer you marinate them the better, but do not go any less than 2 hours.)
- Preheat the oven to 425*F/ 220*C/ gas mark 7. Line a large baking tray with aluminum foil. Spray lightly with cooking spray. Set aside. (Alternately you can brush the tray with a bit of oil. This will help to prevent sticking.)
- Cut the sweet potato, lengthwise into chips. Peel or not as desired. (If keeping the peel, scrub really well first. Cut into like-sizes so they cook evenly and in the same amount of time.)
- Place them into a bowl and toss together with the olive oil, the 1/4 tsp garlic powder, salt and 1/4 tsp black pepper to coat evenly. (Make sure they are coated evenly.)
- Spread out onto the baking tray in an even layer, leaving space for the chicken. (Make sure they are in a single layer even if you need to use a larger tray.)
- Crush the cornflakes in a food processor or in a bag with a rolling pin. Place them into a large plastic bag. Add the remaining garlic powder, onion powder, paprika and black pepper. Shake to combine.
- Add the chicken tenders, one at a time, and shake them in the bag to coat with the cornflake mixture generously, Place them on the baking sheet next to the sweet potatoes. Spray the chicken pieces with cooking spray. (Do not overdo the spray. You want them to stay crisp and not get soggy.)
- Bake in the preheated oven for 15 to 20 minutes, until the chicken is cooked through, golden brown and no longer pink inside, and the fries are browned. (Turn the fries halfway through the cooking.) (Internal temperature of the chicken will be 165*F/74*C)
- Divide between four plates and serve immediately.
I like to serve these with a vegetable or a salad on the side to complete the meal. Dip is optional.
HINTS AND TIPS FOR RECIPE SUCCESS
These hints and tips can help to make your chicken strips and fries come out even tastier!
- Read through the recipe thoroughly before beginning. This helps to familiarize you with any ingredients or equipment needed.
- Assemble everything you need before you begin to help prevent you from leaving anything out.
- Do remove that tendon that is in the chicken tenders. It is tough and unpalatable. There is a great video on how to do that here.
- Do marinate the chicken in the buttermilk for at least two hours. This helps to tenderize the chicken and will help the coating to stick better.
- Make sure you crush your cornflakes well. Smaller pieces will stick better than larger ones and give you more coverage.
- Cut your sweet potatoes into similar sizes so that they cook evenly and in the same amount of time. Do not cut them too large or they won't cook in the allotted time.
- Don't drench the chicken tenders in cooking spray. This will help to keep them crisp and not soggy.
- You can flip everything with a spatula halfway through the cook time for even more crispiness.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO USE CHICKEN TENDERS?
No, you can also use sliced chicken breast meat. Cut the boneless, skinless chicken breast into pieces roughly the same size as a chicken tender.
DO I NEED TO USE CORNFLAKES?
No, you can actually use any crisp cereal. Rice Krispies also work very well. You do need to crush the cereal, however.
CAN THESE BE MADE AHEAD OF TIME?
Yes, you can certainly trim and coat the marinated chicken ahead of time ready to cook when you want to eat. Simply marinate and coat as per the recipe, then place onto a lined plate or tray, cover lightly with clingfilm and refrigerate until you are ready. They make take slightly longer to cook because they are chilled.
DO I NEED TO USE SWEET POTATOES?
No, you can actually use white potatoes in their place if you are not fond of or you don't have any sweet potatoes to use.
CAN I VARY THE SEASONINGS?
Yes, you can use whatever seasonings you enjoy and that go with the flavor of chicken or sweet potatoes.
CAN THESE BE SERVED WITH A DIP?
Yes. I have some recipes here for a variety of dips that are quite suitable. There are six choices. Plain bottled ranch dressing is also delicious. To keep it on the healthy side, use a low fat one.
CAN THIS RECIPE BE CUT IN HALF?
Yes you can very easily cut this recipe in half. Just divide everything by two.
A FEW OTHER HEALTHY OPTIONS TO ENJOY
I don't always cook hedonistic recipes. I quite often cook healthy options as well. Here are a few that we also enjoy!
A HEALTHIER POTATO SALAD - This is a somewhat healthier version of the traditional potato salad in that it uses half the amount of mayonnaise as my regular one. I make up for that by combining it equally with a low fat plain yogurt. This gives the dressing a lovely tang. I have added plenty of crunch with the addition of chopped sweet pickles. More crunch and texture comes from the use of chopped English Cucumbers. This may be healthier and lower in fat than the regular salad, but it is every bit as delicious if not more so!
LEMON ROASTED COD WITH EDAMAME MASH - Lemon‑roasted cod served over a bright, basil‑kissed edamame mash makes this dish feel both elegant and effortless. The cod turns tender and flaky in the oven, soaking up fresh lemon zest and olive oil, while cherry tomatoes roast just long enough to burst and sweeten. The result is a light, nourishing meal with clean flavours and beautiful colour—simple enough for a weeknight, but special enough to serve to guests.
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That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: serves 4
Guilt Free Chicken Strips & Sweet Potato Fries
Prep time: 2 H & 20 MCook time: 20 MinTotal time: 2 H & 40 M
Crisp and delicious with only a fraction of the fat and calories of the deep-fried option. Plan ahead as the chicken needs to marinate for several hours.
Ingredients
- 1 pound chicken breast tenders (I like to remove the tough tendon and discard)
- 1 cup (240ml) low fat buttermilk
- low fat non-stick cooking spray
- 3/4 pound (340g) sweet potato
- 2 TBS olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 1/2 cups (65g) cornflakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 black pepper
Instructions
- Place the chicken tenders and buttermilk into a shallow bowl large enough to hold them. Turn to coat in the buttermilk then cover and chill in the refrigerator for 2 to 8 hours, giving them a turn every now and then.
- Preheat the oven to 425*F/ 220*C/ gas mark 7. Line a large baking tray with aluminum foil. Spray lightly with cooking spray. Set aside.
- Cut the sweet potato, lengthwise into chips. Peel or not as desired. (If keeping the peel, scrub really well.)
- Place them into a bowl and toss together with the olive oil, the 1/4 tsp garlic powder, salt and 1/4 tsp black pepper to coat evenly.
- Spread out onto the baking tray in an even layer, leaving space for the chicken.
- Crush the cornflakes in a food processor or in a bag with a rolling pin. Place them into a large plastic bag. Add the remaining garlic powder, onion powder, paprika and black pepper. Shake to combine.
- Add the chicken tenders, one at a time, and shake them in the bag to coat with the cornflake mixture generously, Place them on the baking sheet next to the sweet potatoes. Spray the chicken pieces with cooking spray.
- Bake in the preheated oven for 15 to 20 minutes, until the chicken is cooked through, golden brown and no longer pink inside, and the fries are browned. (Turn the fries halfway through the cooking.)
- Divide between four plates and serve immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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