Let me take you back to the week that made this Ground Beef and Broccoli Casserole a permanent fixture in our household. It was one of those chaotic weeks where my to-do list was growing faster than I could manage, and dinner needed to be something comforting, quick, and—most importantly—kid-proof. I opened the fridge and spotted some ground beef and a head of broccoli that needed love.

I’d tried a few casseroles before, but this particular night, I decided to freestyle a little. Cream cheese? Why not. A bit of Dijon? Let’s get fancy. I’ll be honest—I didn’t expect it to be anything more than edible. But by the time I pulled the bubbling, golden tray out of the oven, the aroma alone was enough to stop my kids mid-squabble. That night, dinner disappeared in minutes. Since then, this cheesy ground beef and broccoli casserole has been requested on repeat.

And here’s the best part: you can switch it up depending on what’s in your pantry or who you’re feeding. Whether you’re going for a classic, a low-carb version, or adding a spicy twist, this dish has your back. Let me show you how to make it perfect—every single time.

Why You’ll Love THIS Recipe

Quick to prepare—less than 30 minutes to assemble
Uses simple, pantry and fridge staples
Kid-tested and approved (even the broccoli!)
Customizable: low-carb, creamy, spicy, or veggie-packed
Perfect for meal prep or freezing ahead
Crowd-pleasing, cheesy, and full of flavor

Ingredients for Ground Beef and Broccoli Casserole

The Casserole

1 lb ground beef (I usually go with 85/15 for the right balance of flavor and fat)
2 cups broccoli florets (fresh works best, but frozen is totally fine if thawed and drained)
1 small yellow onion, finely chopped
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper
1 tsp Italian seasoning
½ tsp paprika (adds just a bit of warmth)

The Creamy Sauce

1 cup sour cream or full-fat Greek yogurt
½ cup cream cheese, softened
¼ cup milk
1 tbsp Dijon mustard
1 cup shredded cheddar cheese

For the Topping

1 cup shredded cheese (I love mixing cheddar and Monterey Jack)
½ cup crushed Ritz crackers or panko breadcrumbs (optional for a crunchy topping)

Ingredient Notes:
You can swap in ground turkey or chicken if you’re watching red meat. Try cauliflower instead of rice for low-carb. And feel free to play with cheeses—Colby, mozzarella, or even pepper jack.

Equipment You’ll Need

9×13 inch baking dish
Large skillet
Mixing bowl
Wooden spoon or spatula
Cutting board and knife
Cheese grater (yes, freshly grated cheese really does melt better)

How to Make Ground Beef and Broccoli Casserole

Preheat your oven to 375°F (190°C) and grease your baking dish.
Brown the ground beef in a large skillet over medium heat until fully cooked. Drain the excess fat.

Add onion and garlic to the skillet. Sauté until soft, about 3–4 minutes.
Stir in broccoli florets and cook for another 3–5 minutes. Don’t overdo it—just enough to start softening them.
Mix the sauce in a large bowl: sour cream, cream cheese, milk, Dijon, and 1 cup of shredded cheese.

Combine beef and veggies with the sauce, stir everything together.
Transfer to the baking dish, spreading evenly.
Top with cheese and crackers (if using).

Bake uncovered for 20–25 minutes until bubbly and golden on top.
Let it rest for 5–10 minutes before serving—it sets up perfectly as it cools.

Tips for the BEST Casserole

Don’t over-steam the broccoli—it’ll get mushy in the oven.
Drain the beef thoroughly to avoid a greasy texture.
Use block cheese and grate it yourself. It melts smoother and tastes richer.
Let the casserole rest before diving in—it thickens up beautifully.

Delicious Variations & Customizations

Classic Rice Version

Add 1 cup of cooked rice into the mixture before baking for a heartier texture. Great for leftovers or bulkier meals.

Keto-Friendly

Swap in steamed cauliflower rice and use full-fat dairy. Skip the cracker topping or replace with crushed pork rinds.

Add Some Heat

Include a chopped jalapeño or a dash of chili flakes in the sauce for a spicy version.

More Veggies

Bell peppers, zucchini, or mushrooms all work well. Sauté before adding.

Creamier Option

Stir in extra cream cheese or a can of cream of mushroom soup. For a healthier touch, use Greek yogurt.

What to Serve with Ground Beef and Broccoli Casserole

I usually pair it with a crisp green salad or a side of buttered green beans. If you’re going for the comfort food experience, a slice of crusty bread or a warm biscuit really makes it shine. A light fruit salad is a refreshing finish.

Looking for more comforting ground beef recipes? You’ll love our Cheesy Hashbrown Casserole with Ground Beef or this one-pan Hobo Casserole.

Storing, Freezing, and Reheating

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze assembled (unbaked) or baked casserole for up to 2 months—wrap tightly in foil.
To reheat, cover with foil and bake at 350°F until warmed through, or microwave individual portions.

Frequently Asked Questions

Can I make this ahead of time?
Yes! Assemble and refrigerate for up to 48 hours. Bake when ready.

Can I use frozen broccoli?
Absolutely. Just thaw and squeeze out excess moisture to prevent sogginess.

Is this recipe gluten-free?
It can be—just skip the cracker topping or use gluten-free breadcrumbs, and check your mustard and cheese.

How do I know when the casserole is done?
The cheese should be melted and bubbly, and the top should be golden. An internal temp of 165°F ensures it’s ready.

Can I double this recipe?
You bet. Use two baking dishes or a larger pan. It freezes beautifully, too.

Your Turn!

I’d love to hear how this Ground Beef and Broccoli Casserole turns out for you. Did you add a spicy twist? Maybe sneak in more veggies? Drop a comment below and share your version—it might inspire someone else.

And don’t forget to check out more dinner saviors like Stuffed Pasta Shells with Ground Beef and the decadent French Onion Ground Beef Rice Casserole. If you’re in the mood for something globally inspired, try our go-to Korean Ground Beef and Rice Bowls.

Ingredients

For the Casserole:

1 lb ground beef 85/15 or 80/20
2 cups broccoli florets fresh or thawed from frozen
1 small yellow onion diced
2 cloves garlic minced
½ tsp salt
½ tsp black pepper
1 tsp Italian seasoning
½ tsp paprika optional

For the Sauce:

1 cup sour cream or Greek yogurt
½ cup cream cheese softened
¼ cup milk
1 tbsp Dijon mustard
1 cup shredded cheddar cheese

For the Topping:

1 cup shredded cheese cheddar, Colby Jack, or Monterey Jack
½ cup crushed Ritz crackers or panko breadcrumbs optional

Instructions

Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
In a large skillet, brown ground beef over medium heat. Drain excess fat.
Add onion and garlic to the skillet. Sauté for 3–4 minutes until soft.
Stir in broccoli and cook for 3–5 minutes until just tender. Season with salt, pepper, Italian seasoning, and paprika.
In a bowl, combine sour cream, cream cheese, milk, Dijon mustard, and 1 cup of shredded cheese.
Add beef and broccoli mixture to the sauce. Stir until well combined.
Transfer to the baking dish and spread evenly. Top with remaining cheese and crackers.
Bake uncovered for 20–25 minutes, until bubbly and golden.
Let rest for 5–10 minutes before serving.

Notes

You can prep this casserole 1–2 days in advance and bake when needed.
To make it low-carb, swap out crackers for pork rinds and use cauliflower instead of rice.
Add jalapeños or red pepper flakes for a spicy variation.
Freshly shredded cheese melts best—skip the pre-shredded stuff for creamier texture.