Easy Hamburger Casserole
Sit Down, Let Me Tell You About This Easy Hamburger Casserole
So: hamburger casserole. I don’t know about you, but this is one of those dishes that just takes me back to busy weeknights at my mom’s house, with the kitchen a little bit chaotic, and we’re all circling the oven like sharks waiting for dinner. There’s something so homey about it—you know, the kind of meal that fills the house with actual comfort (and, let’s face it, covers a lot of sins in the fridge when you haven’t shopped in ages). Actually, the first time I tried making this, I forgot to brown the beef first—what a rookie move. Smelled amazing! Tasted…well, let’s not talk about that. Anyway, now it’s a staple for days when I need dinner to basically cook itself or if I’m just tired of everyone acting like a short order cook. Plus, it’s just a little messy and imperfect, which I find pretty charming.
Why I Keep Coming Back to This Recipe
I make this when I just need a win at dinner time (works great with fussy eaters or when there’s barely anything in the cupboards). My family goes a bit wild for it, probably because it’s basically the edible equivalent of a big warm blanket. The cheese on top gets all bubbly, and someone is always stealing bites from the edge before it even cools. Sometimes I’ll wing it with whatever’s on hand, and, okay, I’ll admit: nothing is more frustrating than not having enough cheese. But, even then, somehow it still gets eaten way too quickly. (And if it’s been a bonkers day I just slap everything in the pan and call it art.)
Things You’ll Need (and Some Ideas for Mixing It Up)
- 1 lb ground beef (in a pinch, I swap for ground turkey or even leftover sausage; my grandma swore by the 80/20 blend, but honestly, use what you like/can afford)
- 1 medium onion, diced (sometimes I skip it if I’m feeling lazy, or just use extra garlic)
- 2 cloves garlic, minced (but I’ll confess, the pre-minced kind from the jar works when I’m wiped)
- 2 cups uncooked pasta—any short shape, really; I use elbow or rotini, but penne’s fine, and I once even mixed in some broken-up lasagna noodles—it’s all good
- 1 can (14 oz) diced tomatoes (works with tomato sauce, too, though the texture changes up a bit)
- 1 can (10.5 oz) condensed tomato soup (or you can use a small can of crushed tomatoes plus a scoop of cream for that nostalgia flavor, but really, any tomato mix works)
- 1–2 cups shredded cheese (cheddar, mozzarella, what have you—honestly, I just use the handfuls that are left in the bags at the back of the fridge)
- Salt & pepper to taste (and sometimes a pinch of Italian seasoning, but don’t stress if you can’t find it)
What You Do (With a Few Pit Stops)
- First—go ahead and preheat your oven to 375°F (190°C). Honestly, I sometimes forget and end up waiting around like a bit of a donkey. So just get that going first.
- Set a large skillet or pan over medium heat. Brown the ground beef with the onion (if you’re using it)—really go for a nice, craggly brown, but don’t let it burn. Drain the fat once it’s cooked. This is where I usually sneak a little bite, just to make sure it’s “seasoned right”… but that’s just me.
- Add in the garlic and cook for about 30 seconds (smells amazing, doesn’t it?). Tip in the diced tomatoes and tomato soup—give everything a good stir, add salt, pepper, and any favorite spices. Let it simmer for five minutes or so. If it looks too thick, add a splash of water or some chicken broth. If it’s runny, don’t sweat it; the pasta’ll soak up a lot.
- Meanwhile, cook the pasta just until al dente. Or, if you’re up for it (and not in a rush) skip pre-cooking and let the casserole bake a bit longer with extra liquid—it’s a little rustic, a little risk, sometimes a little crunchy.
- Combine the pasta and beef mixture in a big casserole dish, or frankly, whatever oven-proof vessel you’ve got. Stir in about half your cheese, then sprinkle the rest on top—pile it up if you love cheese. I always do.
- Bake uncovered for about 20-25 minutes until the cheese is bubbly and everyone in the house is asking “Is it done yet?” If the top’s not as brown as you like, throw on the broiler for a minute, but watch it like a hawk—I once left it and, whoops, had to scrape off the black bits.
My Own Notes (Mostly Discovered the Hard Way)
- If you like a creamy twist, stirring in a dollop of sour cream with the beef makes it crazy good (it’s a happy accident, trust me).
- I once put too much pasta—made more of a dry pasta brick—so I now err on less and add extra sauce if I’m unsure.
- The crustier edges are my guilty pleasure, but my kid always nabs the cheesy middle; go figure.
Things I’ve Tried (And a Flop or Two)
- Swapped in tinned lentils instead of beef for a veggie version—actually not bad, but the texture was a bit off for me.
- Added frozen peas or corn to the sauce—good for color and my conscience (veggies: tick!).
- Tried with fancy gruyère once… sort of disappeared into everything. Cheddar’s still my favorite.
- One time I put crushed potato chips on top just for kicks… kind of fun, but soggy if you leave it too long.
What If You’re Missing a Casserole Dish?
No biggie—just use any oven-proof skillet, or even a cake tin in a pinch. I did that last summer during a move—worked fine, although a bit awkward to serve from. Actually, that reminds me, once used a loaf pan and just sliced pieces out like bread, which looked odd, but did the trick.
How Long This Lasts (Or, How Fast My Family Eats It)
I mean, in theory it’ll keep two or three days in the fridge, tightly covered. But in my house it’s normally gone within 24 hours; if there’s any left, it reheats well in the microwave or oven. I think the flavors sort of settle and taste even better—though good luck getting leftovers. If you want to freeze, just wrap tightly after cooling. Pull it out and reheat in the oven for a lazy night, but I won’t lie—the pasta does get a bit softer, so don’t be shocked.
How I Like to Serve (But You Do You)
I usually just dish up with a fresh salad (okay… some nights it’s just a handful of baby carrots and ranch). Sometimes, if I’m feeling fancy, I’ll slice up some crusty bread to mop up the last bits. My brother dunks tortilla chips on taco night, which is honestly not bad either!
Things I Learned the Hard Way (My Pro Tips)
- If you try to rush and skip simmering the sauce, it comes out bland—so don’t do what I did, just let it bubble a bit.
- Adding cheese too early means you’ll end up with a weird, split texture—it’s better on top, trust me, I found out the messy way.
Questions Folks Always Ask Me
- Does the pasta have to be cooked first?
- Well, usually yes, but if you don’t want another pot to wash, just add extra liquid and let it bake longer—about 40 minutes should do it. Check it partway through (I forget sometimes and it comes out half-cooked, whoops… just bake longer).
- Can I use ground chicken?
- You bet, just season it up well. It’s a little lighter—actually, I think it’s great for spring or if you’re doing lighter meals (if you care about that stuff!).
- How spicy can I make it?
- Add hot sauce or a diced chili in with the onions—my partner always cranks up the heat, but for the kids I usually keep it mellow. Or just sprinkle red pepper flakes on at the table for the drama queens in your family.
- Do I have to use tomato soup?
- No, not at all. Sometimes I use leftover marinara or a bit of tomato passata and a splash of cream; works a treat.
- Can I double it?
- Of course! Just use a bigger pan—or two regular ones. Actually, the leftovers freeze well, but, like I said, they rarely survive more than a night here.
Okay, I could waffle on, but, honestly, you’ve probably got this handled. The main thing is just have a little fun and don’t panic if it’s not Instagram-pretty. Dinner’s dinner; no one’s judging the casserole, least of all me. Enjoy!
Ingredients
- 1 pound ground beef
- 2 cups uncooked elbow macaroni
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, drained
- 1 small onion, chopped
- 2 cups shredded cheddar cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
-
1Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
-
2Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
-
3In a large skillet over medium heat, cook the ground beef, chopped onion, and garlic until the beef is browned and the onion is tender. Drain any excess fat.
-
4Stir in tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
-
5Add cooked macaroni to the skillet and mix well. Spoon half the mixture into the prepared baking dish. Sprinkle with 1 cup of cheddar cheese. Add the remaining mixture and top with the rest of the cheese.
-
6Bake for 20 minutes or until the cheese is melted and bubbly. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
