Introduction

This Hamburger Casserole is a comforting, hearty dish that combines tender pasta, savory ground beef, and a tangy tomato-mayo sauce, all topped with melted cheddar cheese and crisp romaine lettuce. Perfect for a weeknight dinner, it’s easy to prepare and customizable to your taste.

Hamburger Casserole Recipe - Recipe Image

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 cheese (about 1 1/2 cups), divided
2 tbsp. toasted sesame seeds (optional)
1 head romaine lettuce, chopped

Instructions

Step 1: Preheat the oven to 400°F. 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.
Step 2: While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef in large chunks and cook undisturbed for about 4 minutes until a deep brown color forms on the bottom. Break up the meat with a spatula and continue cooking, stirring occasionally, until no pink remains, about 4 minutes more. Transfer the cooked beef to the baking dish with the pasta.
Step 3: 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 pickles, ketchup, Worcestershire sauce, mustard, 1 cup water, black pepper, and 1 teaspoon salt. Pour this mixture into the baking dish.
Step 4: Add 3 ounces of shredded cheddar cheese and stir gently to distribute evenly throughout the casserole. Sprinkle the remaining 3 ounces of cheddar on top, then scatter the toasted sesame seeds if using.
Step 5: Bake the casserole in the preheated oven for 10 to 12 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with the chopped romaine lettuce just before serving.
Step 6: To make ahead, assemble the casserole without baking and cover with foil. Refrigerate for up to 1 day. When ready to serve, bake in a preheated oven for 12 to 15 minutes until heated through and bubbly.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or chili flakes to the beef while cooking.
Swap elbow macaroni for penne or rotini for a different pasta shape.
Use turkey or chicken ground meat for a lighter version.
Add diced bell pepper or mushrooms with the onions for added vegetables.
If you prefer, substitute mayonnaise with sour cream for a tangier sauce.
The sesame seeds are optional but provide a subtle nutty crunch that complements the casserole well.

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 casserole in a 350°F oven covered with foil for about 15 minutes. Add fresh lettuce just before serving again to keep it crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, feel free to swap cheddar for Monterey Jack, mozzarella, or a cheese blend to suit your taste. Just make sure it melts well.

Can I freeze the hamburger casserole?

It’s best to freeze the casserole before baking. Assemble it, cover tightly with foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Hamburger Casserole Recipe

Print Recipe

★★★★★

4.7 from 107 reviews

This Hamburger Casserole is a comforting and hearty dish that combines tender elbow macaroni, seasoned ground beef, and a flavorful blend of tangy and creamy sauces. Topped with melted cheddar cheese and fresh romaine lettuce, it’s perfect for a satisfying family dinner or meal prep.

Author: Dana
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Pasta

8 oz. elbow macaroni
Kosher salt, for boiling water

Meat and Vegetables

1 lb. ground beef
1 large yellow onion, finely chopped
3 cloves garlic, finely chopped
1 (14-oz.) can diced tomatoes
1 head romaine lettuce, chopped

Sauce and Seasonings

1/2 c. mayonnaise
1/4 c. chopped dill pickles
1/4 c. ketchup
2 tbsp. Worcestershire sauce
2 tbsp. yellow or Dijon mustard
1 tsp. freshly ground black pepper
1 tsp. kosher salt, plus extra for seasoning pasta water

Cheese and Toppings

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

Instructions

Preheat andcook pasta: Preheat your oven to 400°F (200°C). Bring a medium pot of salted water to a boil. Cook the elbow macaroni until very al dente, which is about 2 minutes less than the package instructions recommend. Drain the pasta and transfer it to a 13″ x 9″ baking dish.
Brown the beef: Heat a large skillet over medium-high heat. Place the ground beef in large chunks into the skillet and let it cook undisturbed for about 4 minutes, until a deep brown crust develops on the bottom. Break up the beef with a spatula and continue cooking, stirring occasionally, until no pink remains, approximately another 4 minutes. Transfer the cooked beef to the baking dish over the pasta.
Sauté aromatics and mix sauce: Lower the heat to medium. In the same skillet, cook the onion and garlic, stirring occasionally, until they are 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, 1 teaspoon salt, and freshly ground black pepper. Once combined, pour this mixture over the ground beef in the baking dish.
Combine cheese and assemble: Add 3 oz. of shredded cheddar cheese to the casserole mixture and stir gently to distribute the cheese throughout. Top the casserole evenly with the remaining 3 oz. of cheddar cheese. Sprinkle the toasted sesame seeds over the top if you are using them.
Bake the casserole: Place the casserole in the preheated oven and bake for 10 to 12 minutes, or until the cheese is melted and bubbly. Once baked, sprinkle the chopped romaine lettuce over the top just before serving.
Make ahead option: You can assemble the casserole up to one day in advance without baking it. Cover the dish with foil and refrigerate. When ready to serve, bake in a preheated oven for 12 to 15 minutes until hot and bubbly.

Notes

The elbow macaroni should be cooked very al dente to prevent the casserole from becoming mushy during baking.
Using mayonnaise in the sauce adds creaminess and tang to balance the savory flavors.
Feel free to substitute cheddar cheese with a sharp or mild cheese depending on your preference.
The toasted sesame seeds are optional but add a nice crunch and nutty flavor.
Add the lettuce just before serving to keep it crisp and fresh.
This casserole can be stored covered in the refrigerator for up to 2 days after baking.

Keywords: hamburger casserole, beef casserole, baked macaroni, comfort food, family dinner, cheesy casserole