Hamburger Casserole Recipe

Introduction

Hamburger casserole is a comforting, flavorful dish that combines tender pasta, savory ground beef, and a tangy, creamy sauce. It’s easy to prepare and perfect for a satisfying weeknight dinner that the whole family will enjoy.

Ingredients

• Kosher salt
• 8 oz. elbow macaroni
• 1 lb. ground beef
• 1 large yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 (14-oz.) can diced tomatoes
• 1/2 cup mayonnaise
• 1/4 cup chopped dill pickles
• 1/4 cup ketchup
• 2 tbsp. Worcestershire sauce
• 2 tbsp. yellow or Dijon mustard
• 1 tsp. freshly ground black pepper
• 6 oz. shredded cheddar (about 1 1/2 cups), divided
• 2 tbsp. toasted sesame seeds (optional)
• 1 head romaine lettuce, chopped

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Bring a medium pot of salted water to a boil and cook the elbow macaroni until very al dente, about 2 minutes less than the package instructions. Drain the pasta and transfer it to a 13″ x 9″ baking dish.
2. Step 2: While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef in large chunks and cook without stirring until it develops a deep brown color on the bottom, about 4 minutes. Then, break up the meat and cook, stirring occasionally, until fully browned and no pink remains, about 4 more minutes. Transfer the beef to the baking dish with the pasta.
3. Step 3: Reduce the heat to medium. In the same skillet, cook the chopped onion and garlic, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Add diced tomatoes, mayonnaise, dill pickles, ketchup, Worcestershire sauce, mustard, 1 cup water, black pepper, and 1 teaspoon salt. Stir to combine and then pour this mixture into the baking dish.
4. Step 4: Stir in 3 oz. of shredded cheddar cheese evenly throughout the casserole. Sprinkle the remaining 3 oz. of cheddar cheese on top, and add toasted sesame seeds if using.
5. Step 5: Bake the casserole in the preheated oven for 10 to 12 minutes, until the cheese on top is melted and bubbly. Remove from oven and top with chopped romaine lettuce before serving.
6. Step 6: (Optional Make Ahead) You can assemble the casserole without baking it, cover it with foil, and refrigerate for up to 1 day. When ready to serve, bake in the preheated oven for 12 to 15 minutes until heated through and bubbly.

Tips & Variations

• Use sharp cheddar for a more pronounced cheese flavor or substitute with Monterey Jack for a milder taste.
• Add a pinch of smoked paprika or chili flakes to the sauce for a subtle smoky or spicy kick.
• Swap ground beef for ground turkey or vegetarian crumbles for a lighter or meatless version.
• Include diced bell peppers or mushrooms with the onion and garlic for extra veggie goodness.
• To keep the lettuce crisp, add it just before serving instead of baking it with the casserole.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through or reheat the entire dish covered with foil in a 350°F (175°C) oven for about 15-20 minutes. The fresh lettuce topping is best added just before serving to maintain its crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, other short pastas like shells, penne, or rotini work well and will hold the sauce nicely in this casserole.

Is it necessary to cook the pasta al dente?

Cooking the pasta slightly less than al dente helps prevent it from becoming mushy during baking, ensuring a perfect texture in the finished casserole.

Hamburger Casserole Recipe

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★★★★★

4.5 from 212 reviews

This hearty Hamburger Casserole combines comforting flavors of seasoned ground beef, elbow macaroni, and melted cheddar cheese with tangy pickles and a crisp romaine topping, all baked to bubbly perfection. It’s a quick, family-friendly meal perfect for busy weeknights or a make-ahead dinner option.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta and Meat

• Kosher salt, to taste
• 8 oz. elbow macaroni
• 1 lb. ground beef

Vegetables and Aromatics

• 1 large yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 (14-oz.) can diced tomatoes
• 1/4 cup chopped dill pickles
• 1 head romaine lettuce, chopped

Condiments and Sauces

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 2 tbsp. Worcestershire sauce
• 2 tbsp. yellow or Dijon mustard

Cheese and Garnish

• 6 oz. shredded cheddar cheese (about 1 1/2 cups), divided
• 2 tbsp. toasted sesame seeds (optional)

Seasonings

• 1 tsp. freshly ground black pepper
• 1 tsp. kosher salt (plus more for pasta water)

Instructions

1. Cook the pasta: Preheat your oven to 400°F (200°C). Bring a medium pot of salted water to a boil and cook the elbow macaroni until very al dente, about 2 minutes less than the package instructions suggest. Drain the pasta and transfer it to a 13″ x 9″ baking dish.
2. Brown the beef: While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef in large chunks and cook undisturbed until a deep brown crust forms on the bottom, about 4 minutes. Break up the meat with a spatula, then continue cooking, stirring occasionally, until fully browned and no pink remains, approximately 4 more minutes. Transfer the cooked beef to the baking dish with the pasta.
3. Sauté aromatics and mix sauce: Reduce the skillet heat to medium. Add the chopped onion and garlic and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Stir in the diced tomatoes, mayonnaise, chopped dill pickles, ketchup, Worcestershire sauce, mustard, 1 cup of water, freshly ground black pepper, and 1 teaspoon of kosher salt. Let the mixture cook briefly to combine flavors, then transfer this sauce mixture to the baking dish with the pasta and beef.
4. Combine with cheese: Add 3 ounces of shredded cheddar cheese to the casserole and stir gently to distribute it evenly. Top the casserole with the remaining 3 ounces of cheddar cheese. If using, sprinkle 2 tablespoons of toasted sesame seeds over the cheese for added texture and nutty flavor.
5. Bake the casserole: Place the baking dish in the preheated oven and bake for 10 to 12 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
6. Add fresh topping and serve: Remove the casserole from the oven and immediately top with the chopped romaine lettuce, adding a fresh and crisp contrast to the warm, cheesy casserole. Serve hot.
7. Make-ahead option: You can assemble the casserole up to one day in advance without baking. Cover tightly with foil and refrigerate. When ready to serve, bake it in a preheated 400°F oven for 12 to 15 minutes until the cheese is melted and bubbly.

Notes

• For extra tang and crunch, add extra chopped pickles or serve with pickle slices on the side.
• Using fresh shredded cheddar cheese instead of pre-shredded helps it melt more smoothly.
• To make this recipe gluten-free, substitute elbow macaroni with a gluten-free pasta variety.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave until warmed through.
• Adding the romaine lettuce just before serving keeps it crisp and prevents sogginess.
• Optional toasted sesame seeds add texture and a subtle nutty flavor but can be omitted if unavailable or undesirable.

Keywords: hamburger casserole, beef casserole, baked macaroni, cheesy beef pasta, comfort food, ground beef recipe