When comfort food calls, nothing answers quite like this Cheesy Hamburger Casserole. It’s the kind of dish that wraps you in a warm hug after a long day—hearty, satisfying, and absolutely irresistible. With layers of seasoned ground beef, tender pasta, and gooey melted cheese, this casserole brings together everyone’s favorite hamburger flavors in one convenient baking dish.
Perfect for busy weeknights or Sunday family dinners, this casserole transforms simple ingredients into something magical. The best part? It’s almost guaranteed to please even the pickiest eaters at your table while giving you the satisfaction of serving a homemade meal that didn’t require hours in the kitchen.
Why You’ll Love This
- Family-friendly: Even picky eaters can’t resist the familiar flavors of this cheesy, beefy goodness
- One-dish wonder: Everything cooks together for minimal cleanup and maximum flavor
- Budget-friendly: Uses simple pantry staples and stretches ground beef to feed the whole family
- Make-ahead magic: Can be assembled in advance and baked when you’re ready to eat
- Leftovers reheat beautifully: Possibly even more delicious the next day!
Ingredients
- 1½ pounds lean ground beef
- 1 large onion, diced
- 1 tablespoon canola oil (or any neutral cooking oil)
- 2 cloves garlic, finely chopped
- 1 can (28 ounces) pureed tomatoes (or your favorite pasta sauce)
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Salt, to taste (about 2-3 three-fingered pinches)
- Freshly ground black pepper, to taste
- 1 box (16 ounces) macaroni noodles (or other medium pasta shape)
- ½ cup cheddar cheese, freshly grated
- ½ cup mozzarella cheese, freshly grated
Instructions
- Heat the canola oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onions and a three-fingered pinch of salt (about ¼ teaspoon). Cook, stirring occasionally, until the onions have softened and become translucent, about 5-7 minutes. They should sweat, not brown.
- Add the ground beef to the softened onions. Use a wooden spoon or spatula to break up the meat into small pieces as it cooks. Continue cooking until all the beef is browned and no pink remains, about 8-10 minutes. Drain excess fat if necessary, especially if not using lean beef.
- Add the chopped garlic to the meat mixture and cook for about 30 seconds until fragrant. Sprinkle in the oregano, paprika, another three-fingered pinch of salt, and some freshly ground black pepper. Stir to incorporate all the seasonings evenly throughout the meat.
- Pour in the can of pureed tomatoes (or your favorite pasta sauce) and stir well to combine with the meat mixture. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover partially with a lid and let it simmer slowly for about 1 hour, stirring occasionally. This long, slow cooking develops deep flavors in the sauce.
- While the sauce is in its final 15 minutes of simmering, bring a large pot of generously salted water to a boil. Add the macaroni and cook until it’s about half done – typically about 3-4 minutes, or half the time suggested on the package. The pasta should be quite firm as it will continue cooking in the oven. Drain well.
- Add the drained, half-cooked pasta directly to the meat sauce. Stir gently but thoroughly to combine, making sure all the pasta is coated with sauce. At this point, taste and adjust seasonings if needed, adding more salt and pepper to your preference.
- You have two options here: either leave the mixture in your oven-safe Dutch oven/skillet, or transfer it to a large baking dish (about 9×13 inches). Cover with aluminum foil. At this point, you can refrigerate the casserole for up to 2 days, or freeze it for a few weeks if you’re making it ahead.
- Preheat your oven to 400°F (200°C). If the casserole is coming straight from the refrigerator, place the covered dish in the oven and bake for about 45 minutes, or until heated through and bubbling around the edges. If it’s room temperature, about 30 minutes should be sufficient.
- Once the casserole is hot throughout, remove the foil and sprinkle the grated cheddar and mozzarella cheeses evenly over the top. Switch your oven to the broiler setting (high).
- Place the casserole under the broiler for 2-3 minutes, watching carefully, until the cheese is melted, bubbly, and develops some golden brown spots. Don’t walk away during this step – broilers work quickly and can burn the cheese if left unattended! Remove from the oven and let the casserole rest for about 5 minutes before serving.
Tips & Variations
- Veggie boost: Add diced bell peppers, mushrooms, or zucchini when cooking the onions for extra nutrition.
- Spice it up: Include 1/2 teaspoon of red pepper flakes or a diced jalapeño for a kick of heat.
- Cheese options: Try a mixture of cheddar and monterey jack, or add some parmesan for extra flavor.
- Leaner option: Substitute ground turkey or chicken for the beef to reduce fat content.
- Time-saver: Use pre-cooked pasta (reduce broth by 1 cup) for an even quicker assembly.
- Freezer-friendly: Assemble completely, cool, then cover tightly and freeze for up to 3 months.
Serving Suggestions
This hearty casserole is practically a complete meal on its own, but a simple side salad with a light vinaigrette provides a refreshing contrast to the rich, cheesy main dish. For extra indulgence, serve with garlic bread or dinner rolls to soak up any delicious sauce.
For a fun twist, set out toppings like sliced avocado, sour cream, pickles, or even crumbled bacon to let everyone customize their portion—just like they would with a hamburger!
Notes
- The casserole is done when the edges are bubbling and the cheese on top is melted and slightly golden.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave for 1-2 minutes or until heated through.
- If freezing, thaw overnight in the refrigerator before baking. You may need to add 15-20 minutes to the baking time if cooking from cold.
FAQs
Can I make this casserole ahead of time?
Yes! You can assemble the entire casserole up to 24 hours in advance, cover and refrigerate. Add 5-10 minutes to the baking time if cooking straight from the refrigerator.
What if I don’t have elbow macaroni?
Any small to medium pasta shape works well—rotini, shells, or penne are all great substitutes. Just be aware that different pasta shapes may require slight adjustments to cooking time.
Can I use pre-shredded cheese?
While convenient, pre-shredded cheese contains anti-caking agents that can prevent proper melting. For the creamiest results, buy block cheese and shred it yourself.
How do I know if the pasta is cooked properly in the casserole?
The pasta should be just slightly underdone (al dente) before going into the oven, as it will continue cooking during baking. Test a piece before transferring to the baking dish.
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