There’s a particular kind of dinner that comes together with almost nothing but pantry staples, and this is one of those. Ground beef, a can of soup, a box of stuffing mix. That’s really the heart of it, and yet what comes out of the oven tastes like something with a lot more thought behind it.
Thank you for reading this post, don't forget to subscribe!I like recipes like this for a night when the fridge feels a little bare but you still want something hot and filling on the table.
Why You’ll Love This Dinner
This casserole leans on two layers doing all the work. A creamy soup sauce keeps the beef from drying out underneath, and a layer of herb stuffing bakes into a golden, slightly crisp topping over it. You end up with something soft and savory below, with just enough texture on top to keep it interesting.
It’s also genuinely quick for a baked dinner — the beef browns in a skillet while the oven heats, and the whole thing bakes in under half an hour once it’s assembled. That makes it a solid option for a weeknight when you still want a real, hot dinner without much of a wait.
Ingredients
Ground beef is the base here, and 80/20 works well since a little extra fat keeps the layer moist under the stuffing. Using hot broth instead of water for the stuffing mix gives it a fuller flavor than plain water would.
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (10.5-ounce) can condensed cream of mushroom or cream of chicken soup
- 1/2 cup milk or broth
- 1 (6-ounce) box herb stuffing mix
- 1 1/4 cups hot water or broth
- 3 tablespoons butter, melted
- 1 cup shredded mozzarella or cheddar cheese, optional
- Chopped parsley, for garnish
Step-by-Step Instructions
Preheat your oven to 375°F. Grease an 8×11-inch baking dish.
In a skillet over medium heat, brown the ground beef for 4 to 5 minutes, breaking it up as it cooks. Add the diced onion and minced garlic, and cook for another 2 minutes, until the onion has softened and the garlic smells fragrant. Season with the Worcestershire sauce, paprika, thyme, salt, and pepper, stirring to combine.
In a bowl, whisk the condensed soup together with the milk or broth until smooth.
Spread the cooked beef mixture evenly in the prepared baking dish. If you’re using cheese, sprinkle it over the beef now. Pour the soup mixture evenly over the top.
In a separate bowl, combine the stuffing mix with the hot water or broth and the melted butter. Fluff it with a fork so it’s evenly moistened — using hot broth here instead of water gives the finished stuffing a smoother, more flavorful texture.
Spoon the stuffing mixture evenly over the casserole, covering the beef and soup layer.
Bake for 20 to 25 minutes, until the top is golden and the casserole is bubbling around the edges.
Let the casserole rest for 5 minutes before serving. This gives the layers a chance to set, so it holds together better when you scoop it. Garnish with chopped parsley before serving.
What to Serve With It
Garlic green beans pair nicely, since they add a little brightness against the richness of the casserole. A simple apple slaw brings some sweet crunch if you want a change from the usual green side. Warm dinner rolls work well too, for anyone who wants to catch a little extra sauce off the plate.
Variations
Ground turkey or pork sausage can stand in for the ground beef if you’d like a change — the seasoning carries most of the flavor either way. Sage stuffing mix in place of herb stuffing leans the whole dish in more of a holiday direction. If you want a little more vegetable content, stirring in a cup of frozen peas or sliced mushrooms with the beef works well without changing the method.
Storage
Leftovers keep in the refrigerator for up to 3 days in a covered container. Reheating individual portions in the microwave works fine, though the oven does a better job of keeping the stuffing topping crisp for the whole dish.
This casserole also freezes well. Let it cool completely, wrap it tightly, and it’ll keep in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
Frequently Asked Questions
Can I make this gluten-free?
Yes. Use a gluten-free stuffing mix and check the label on your condensed soup, since some brands contain gluten.
How do I make this ahead of time?
Assemble the casserole the night before, cover, and refrigerate. Add about 10 extra minutes to the bake time since it’ll be starting cold.
What’s a good substitute for the ground beef?
Ground turkey or pork sausage both work well here, since the seasoning carries most of the flavor either way.
Can I double the recipe?
Yes. Use a larger baking dish and expect to add some extra time in the oven.
My stuffing topping came out dry. What happened?
A light drizzle of broth over the top before baking helps keep it moist and flavorful.
Why is my casserole watery?
This usually means the soup mixture was a little too thin. Using slightly less milk or broth next time, or baking it a few extra minutes, should help it set up better.
Warm Closing
This is one of those dinners that’s simple enough for any weeknight but still feels like a proper meal. Scoop it up while the top’s still golden, and dinner’s done.
Ground Beef Stuffing Casserole with Creamy Gravy
Equipment
- Skillet
- 8×11-inch baking dish
- Mixing bowls
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 tsp Worcestershire sauce
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 10.5 oz condensed cream of mushroom or cream of chicken soup 1 can
- 1/2 cup milk or broth
- 6 oz herb stuffing mix 1 box
- 1 1/4 cup hot water or broth
- 3 tbsp butter melted
- 1 cup shredded mozzarella or cheddar cheese optional
- chopped parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×11-inch baking dish.
- In a skillet over medium heat, brown the ground beef for 4-5 minutes. Add diced onion and minced garlic and cook for 2 more minutes. Season with Worcestershire sauce, paprika, thyme, salt, and pepper.
- In a bowl, whisk together the condensed soup and milk or broth until smooth.
- Spread the cooked beef mixture in the prepared baking dish. Sprinkle with cheese if using. Pour the soup mixture evenly over the top.
- In a separate bowl, combine the stuffing mix with hot water or broth and melted butter. Fluff with a fork.
- Spoon the stuffing mixture evenly over the casserole.
- Bake for 20-25 minutes, until the top is golden and the casserole is bubbly.
- Let the casserole rest for 5 minutes. Garnish with chopped parsley before serving.
