Name: Dairyland Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound ground beef; 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 can (10.5 oz) condensed cream of mushroom soup; ½ cup sour cream; 1 cup whole milk; 2 cups frozen mixed vegetables (peas, carrots, corn); 3 cups shredded cheddar cheese, divided; 3 cups cooked elbow macaroni (about 1.5 cups dry pasta); 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon dried thyme; ¼ teaspoon paprika, plus more for topping; 2 tablespoon unsalted butter, plus extra for greasing the pan

Hey y'all! If you love cozy, cheesy comfort food that brings the family running to the table, you’ve got to try this Dairyland Casserole. Packed with layers of gooey cheese, tender beef, and farm-fresh vegetables, it’s the kind of homemade classic that works beautifully for weeknight dinners, potlucks, or anytime you want to feed a hungry crowd. All you need is a handful of pantry staples, a little love, and you’ll have a Casserole that’s brimming with down-home flavor. Let’s get cooking!

Why You'll Love This

Cheesy and Creamy: Every bite is loaded with melty cheese and a luscious, rich sauce.
Easy Prep: Simple, pantry-friendly ingredients and straightforward steps make it perfect for busy nights.
Family Favorite: Hearty and filling, kids and adults alike gobble up this casserole.
Great for Leftovers: Tastes even better the next day—if you have any left!
Freezer Friendly: You can make it ahead for the ultimate meal prep win.

Ingredients

1 pound ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
1 can (10.5 oz) condensed cream of mushroom soup
½ cup sour cream
1 cup whole milk
2 cups frozen mixed vegetables (peas, carrots, corn)
3 cups shredded cheddar cheese, divided
3 cups cooked elbow macaroni (about 1.5 cups dry pasta)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
¼ teaspoon paprika, plus more for topping
2 tablespoon unsalted butter, plus extra for greasing the pan

Directions

Step 1: Prep and Preheat

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with butter.

Step 2: Cook the Beef and Vegetables

In a large skillet over medium heat, melt 2 tablespoon butter. Add diced onion and cook for 2 minutes. Stir in the ground beef, breaking it up as it browns, cooking about 5-6 minutes. Add the minced garlic and cook for 1 minute more, until fragrant. Drain excess fat if needed.

Step 3: Make the Creamy Mixture

Add the condensed cream of mushroom soup, sour cream, and milk to the beef mixture. Stir until smooth. Sprinkle in salt, pepper, thyme, and paprika. Warm through for 2-3 minutes.

Step 4: Combine and Layer

Remove the skillet from heat. Stir in the frozen mixed vegetables, cooked macaroni, and 2 cups of shredded cheddar cheese until combined.

Step 5: Assemble the Casserole

Spread the mixture evenly into the prepared baking dish. Top with the remaining 1 cup of shredded cheddar cheese and a sprinkle of paprika for color.

Step 6: Bake

Bake uncovered at 350°F for 30-35 minutes or until the casserole is bubbly and the top is golden and melted.

Step 7: Cool and Serve

Let cool for 5 minutes before serving. Dig in and enjoy that Dairyland goodness!

Notes

For best flavor, grate your own cheese instead of using pre-shredded.
If your casserole browns too quickly, loosely cover with foil for the last 10 minutes.
You can use low-fat dairy ingredients, but full-fat makes it extra creamy.

Variations

Vegetarian Dairyland: Omit the beef and double the mixed veggies or use plant-based crumbles.
Spicy Kick: Add ¼ teaspoon crushed red pepper flakes and a chopped jalapeño to the skillet.
Chicken Swap: Substitute cooked, chopped chicken for beef for a lighter protein option.

Required Equipment

Large skillet
9x13-inch baking dish
Mixing spoon or spatula
Colander (for draining pasta)
Cheese grater (if shredding your own cheese)

Storage Instructions

Let the casserole cool completely before covering tightly with foil or transferring to an airtight container.
Refrigerate for up to 4 days.
To freeze, wrap portions tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheat in the oven at 325°F (160°C) until warmed through, about 20-25 minutes (add extra cheese on top if desired!).

Serving Recommendations

Serve Dairyland Casserole with a crisp green salad and buttered rolls for a complete meal.
Pair with steamed broccoli or roasted asparagus for extra veggies.
Top individual servings with a dollop of sour cream and fresh chopped parsley for a pretty finish.

Pro Tips

For extra creaminess, stir 2 oz softened cream cheese into the sauce mixture.
Don’t overcook the pasta; keep it al dente so it holds up during baking.
Let the casserole rest before cutting, so you get neat, easy-to-serve squares.

FAQ

Can I make Dairyland Casserole ahead of time?
You bet! Assemble it up to a day in advance, cover, and refrigerate. Bake it just before serving.
What's the best cheese to use?
Sharp cheddar is classic, but you can mix in Monterey Jack or mozzarella for extra meltiness.
Can Dairyland Casserole be made gluten free?
Absolutely! Use gluten-free pasta and substitute gluten-free cream soup for the same cozy results.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes