The Best Creamy Ground Beef Pasta Casserole Recipe Ever (20 Minutes) by Donna John

While cooking gourmet and fancy dinners is fun to me, so is an old-school recipe that takes you back to childhood. When my husband asked what we were having for dinner, I said homemade Hamburger Helper™. After tasting this creamy ground beef pasta casserole recipe, it deserves a much better introduction. You may be surprised by how much you enjoy this skillet casserole recipe. I liked the recipe so much, it immediately went into my recipe binder.

The seasonings really elevate this casserole recipe, while the beef broth and Worcestershire sauce give it depth of flavor, and the evaporated milk and cream cheese supply the richness and creaminess. Plus two kinds of cheese? How can you go wrong?

Here is your shopping list for this easy pasta dinner: pasta (I used bowties), ground beef, an onion, garlic powder, smoked paprika, dried Italian seasoning, Worcestershire sauce, cream cheese, beef broth, evaporated milk, grated cheese of choice and Parmesan cheese.

If you prepare the ground beef while the pasta cooks, this budget recipe is on the table in about 20 minutes. Serve the creamy pasta and ground beef for dinner with your favorite side dishes. You could add a fresh vegetable or garden salad to complete the meal. My husband and I chose to enjoy a bowl of the skillet dinner with no sides – in front of the TV.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

• 12 ounces short pasta (I used bowties)
• 1 pound ground beef
• 1 onion, chopped
• 1 teaspoon garlic powder
• 2 teaspoons smoked paprika
• 1 teaspoon dried Italian seasoning
• 2 1/2 teaspoons Worcestershire sauce
• 4 ounces cream cheese, softened
• 1 cup beef broth
• 1 cup evaporated milk or heavy cream (I used evaporated milk)
• 1 cup grated cheese, like cheddar, muenster, gruyere, Monterey Jack, colby-jack, etc. (I used a combination of muenster and cheddar)
• 1/2 cup grated Parmesan cheese

Here's how to make it: 

1. Cook the pasta according to package directions for al dente. Drain and set aside.
   
2. While the pasta cooks, put the ground beef, onion, garlic powder, smoked paprika, Italian seasoning and Worcestershire sauce into a skillet. (If you plan to drain the ground beef, wait until after it is cooked to add the garlic powder, paprika, Italian seasoning and Worcestershire sauce.)
   
3. Cook over medium heat until ground beef is cooked through, about 5 minutes.
   
4. Add the cream cheese.
   
5. Cook, stirring, until the cream cheese is melted and combined into the meat. (Softening the cream cheese will help it melt faster.)
   
6. Add the beef broth and evaporated milk.
   
7. Add the grated cheeses.
   
8. Bring to a simmer, stirring, until cheese has melted and created a smooth sauce. Season with salt and black pepper, to taste.
   
9. Add the pasta to the skillet.
   
10. Stir and cook until heated through. Taste and add more seasonings, if needed.
    
11. Spoon into bowls. Top with more grated cheese, if desired. (I added a sprinkling of parsley flakes for color.) Store any leftovers in an airtight container in the fridge and reheat in the microwave. (You can add a little milk to loosen it up when reheating.)
    

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