Delicious Angel Beef Casserole

This angel beef casserole combines the comfort of pasta with savory ground beef in a creamy, cheesy sauce that has become my go-to dish for busy weeknights and special gatherings alike. The delicate angel hair pasta creates the perfect base for the rich, hearty flavors that blend together beautifully in this satisfying dish.

This recipe saved me during a particularly hectic holiday season when unexpected guests arrived. I quickly assembled it while catching up with family, and everyone raved about it despite my minimal effort. Now it appears on our table at least twice a month.

Ingredients

• Ground beef: Provides richness and protein. Look for 85/15 lean-to-fat ratio for best flavor without excess grease.
• Onion and garlic: Create the aromatic foundation. Choose firm onions with tight, papery skin for freshest flavor.
• Cream of mushroom soup: Adds creaminess and umami depth. The branded varieties work fine, but try the low-sodium options if watching salt intake.
• Sour cream: Creates tangy richness. Full-fat delivers the best texture, but light works in a pinch.
• Cheddar cheese: Forms that irresistible golden crust. Sharp or extra-sharp adds more flavor dimension than mild varieties.
• Angel hair pasta: Offers delicate texture. Quality dried pasta works beautifully here no need for fresh.
• Worcestershire sauce: Contributes complex savory notes. Just a teaspoon transforms the entire dish.
• Italian seasoning: Provides herbal aromatics. Look for blends with predominantly basil, oregano and thyme.

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350°F and take a moment to properly grease your baking dish. Use butter or cooking spray, making sure to cover the corners well to prevent sticking. A 9x13 dish works perfectly for the proportions in this recipe, allowing for proper heat distribution.

Brown the Beef Mixture:

Heat a large skillet over medium heat until you can feel warmth when holding your hand above it. Add the ground beef, breaking it into small pieces with a wooden spoon. When the beef begins to brown, add the chopped onion and minced garlic. Cook for about 8 minutes total, stirring occasionally, until the beef has no pink remaining and the onions are translucent. Be sure to drain any excess fat to prevent a greasy casserole.

Create the Sauce Base:

In a large mixing bowl, combine the cream of mushroom soup and sour cream, stirring until completely smooth. Add the Worcestershire sauce, Italian seasoning, and season with salt and pepper. The sauce should have a thick, creamy consistency. Taste and adjust seasonings if needed this is your last chance to perfect the flavor before baking.

Combine Components:

Add your drained beef mixture to the sauce, stirring thoroughly to coat every bit of meat. Gently fold in the cooked angel hair pasta, taking care not to break the delicate strands. The pasta should be cooked just to al dente, as it will continue softening in the oven. Ensure everything is evenly distributed for consistent flavor throughout.

Assemble for Baking:

Transfer the mixture to your prepared baking dish, using a spatula to spread it evenly to the edges and corners. Sprinkle the shredded cheddar cheese over the top, creating a complete layer that will melt into a beautiful golden crust. Cover with aluminum foil, pressing it gently around the edges to seal in moisture.

Bake to Perfection:

Place the covered casserole in the preheated oven and bake for 25 minutes. Remove the foil and continue baking for 10-15 minutes more, watching carefully as the cheese turns bubbly and develops golden brown spots. The edges should be slightly crispy, indicating the perfect texture contrast.

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The Worcestershire sauce is my secret weapon in this recipe. I discovered its transformative power by accident when I ran out of beef broth years ago. That single teaspoon adds a complex umami richness that makes guests wonder what that special flavor is without ever identifying it specifically. My daughter now requests this casserole for her birthday dinner every year.

Make-Ahead Options

This casserole shines as a make-ahead meal. You can prepare it completely up to the baking step, cover tightly with plastic wrap and foil, and refrigerate for up to 48 hours. When ready to serve, remove from the refrigerator about 30 minutes before baking to take the chill off, then bake as directed, adding about 10-15 minutes to the covered baking time. The flavors actually develop and improve with a rest in the refrigerator, making this perfect for busy households or entertaining.

Easy Variations

The beauty of this recipe lies in its adaptability. For a lighter version, substitute ground turkey or chicken for the beef and use light sour cream. To add vegetables, mix in 1-2 cups of frozen mixed vegetables with the pasta. For an Italian twist, use Italian sausage instead of beef and substitute mozzarella for the cheddar. You can also experiment with different cream soups cream of chicken or celery both work wonderfully and give the dish a slightly different flavor profile.

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Serving Suggestions

This hearty casserole pairs beautifully with simple sides that balance its richness. A crisp green salad with a tangy vinaigrette provides welcome contrast to the creamy texture. Steamed green vegetables like broccoli or green beans work wonderfully, as does garlic bread for soaking up the delicious sauce. For wine pairings, choose a medium-bodied red like Merlot or Chianti that complements the beef without overwhelming the dish. When serving for company, consider individual ramekins for an elegant presentation.

Frequently Asked Questions

→ Can I use a different type of pasta for this casserole?

Yes, you can substitute angel hair pasta with spaghetti, fettuccine, or even penne. Adjust cooking times accordingly.

→ Can this casserole be made ahead of time?

Absolutely! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. Bake as instructed when ready to serve.

→ What can I use as a substitute for cream of mushroom soup?

You can use cream of chicken soup or a homemade white sauce made with butter, flour, and milk as a substitute.

→ How can I make this dish healthier?

To make this dish healthier, use lean ground beef, low-fat sour cream, reduced-fat cheese, and whole wheat pasta.

→ Can I freeze the leftover casserole?

Yes, allow the casserole to cool completely, portion it into airtight containers, and freeze for up to 3 months. Reheat in the oven or microwave before serving.