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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/hamburger-casserole-recipe/