Hamburger Casserole
This cozy hamburger casserole layers ground beef, pasta, tomato sauce, and melted cheese into a weeknight dinner that feeds a hungry table. It is simple, flexible, and made with ingredients you can find at any grocery店.
Total
50 min
Servings
6 servings
Level
Easy
Hamburger casserole is the kind of dinner that feels familiar right away. It takes the flavors of a cheeseburger-style pasta bake and turns them into a warm, scoopable meal for busy nights.
This version uses ground beef, short pasta, a tomato-based sauce, and a generous layer of cheddar cheese. A little sour cream adds creaminess without making the casserole heavy.
You can assemble it ahead, bake it later, and swap in different vegetables or cheeses depending on what you have. Serve it with a green salad, steamed broccoli, or a simple side of pickles for a little crunch.
01What you'll need
Ingredients
16 items · 6 servings
- 12 ounces elbow macaroni, rotini, or small shells
- 1 tablespoon olive oil
- 1 pound ground beef, 80% to 90% lean
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, plus more for the pasta water
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- 1 tablespoon tomato paste
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
- Optional: 1 cup frozen peas, corn, or mixed vegetables
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with oil or cooking spray. This keeps the pasta from sticking around the edges.
2. Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook it for 1 to 2 minutes less than the package says for al dente, which means tender but still a little firm. Drain well. The pasta will finish cooking in the oven.
3. Brown the beef
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion. Cook for 6 to 8 minutes, breaking up the beef with a spoon, until the beef is browned and no pink remains. Drain off extra fat if needed.
4. Season the sauce
Add the garlic, salt, pepper, paprika, Italian seasoning, and tomato paste to the skillet. Stir for 1 minute so the tomato paste darkens slightly and the garlic smells fragrant.
5. Simmer the filling
Stir in the tomato sauce, drained diced tomatoes, and Worcestershire sauce. If using frozen vegetables, add them now. Simmer for 5 minutes, stirring now and then, until the sauce looks slightly thicker.
6. Stir in the creamy layer
Turn off the heat. Stir in the sour cream and 1 cup of the shredded cheddar. Mix until the cheese begins to melt into the sauce. Taste and add a small pinch of salt if it needs more seasoning.
7. Combine and fill the dish
Add the drained pasta to the skillet and stir until evenly coated. If your skillet is not large enough, mix the pasta and sauce in the pasta pot instead. Spoon everything into the prepared baking dish and spread it into an even layer.
8. Bake until bubbly
Sprinkle the remaining 1 cup cheddar over the top. Bake uncovered for 18 to 22 minutes, until the cheese is melted and the edges are bubbling.
9. Rest and serve
Let the casserole rest for 5 minutes before serving. This short rest helps the sauce settle so the casserole scoops more neatly.
03From our kitchen
Cook's tips
- Make-ahead: Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Add 5 to 10 extra minutes to the baking time if it goes into the oven cold.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat single portions in the microwave, or cover the dish with foil and warm in a 350°F oven until hot.
- Freezing: This casserole freezes well after baking. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Pasta swaps: Use any short pasta, such as penne, rigatoni, cavatappi, or shells. Avoid very tiny pasta because it can turn soft after baking.
- Cheese swaps: Cheddar gives a classic flavor, but Monterey Jack, Colby, mozzarella, or a Mexican-style cheese blend all work.
- Vegetable add-ins: Frozen peas, corn, green beans, chopped spinach, bell pepper, or mushrooms can be added. Cook fresh watery vegetables, such as mushrooms or zucchini, before adding so the casserole does not become thin.
Cook's note
For the neatest slices, use pasta cooked just shy of tender and let the casserole rest before serving. If you prefer a saucier casserole, add 1/4 cup beef broth or pasta water when mixing the pasta with the sauce.
04Frequently asked
Questions & answers
Can I make hamburger casserole without sour cream?
Yes. Use plain Greek yogurt for a similar tangy flavor, or replace it with 4 ounces of softened cream cheese for a richer sauce. You can also leave it out, though the casserole will be less creamy.
Do I have to cook the pasta before baking?
For this recipe, yes. Cooking the pasta first gives the most reliable texture. No-boil versions need more liquid and a longer bake time, which would change the recipe.
Can I use ground turkey instead of ground beef?
Yes. Ground turkey or ground chicken will work. Because they are leaner, add an extra tablespoon of olive oil when browning and taste the sauce carefully for seasoning.
Why is my casserole watery?
The most common causes are not draining the diced tomatoes, adding watery vegetables raw, or overcooking the pasta until it breaks down. Drain canned tomatoes well and cook mushrooms, zucchini, or spinach before adding.
What should I serve with hamburger casserole?
Serve it with a crisp green salad, roasted broccoli, green beans, coleslaw, or sliced pickles. A simple vegetable side balances the rich beef and cheese.
05Keep cooking
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