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macaroni hamburger casserole.

Hamburger Casserole Recipe

Julia
Hamburger Casserole recipe is a tasty alternative to making individual hamburgers for the entire family and friends. This comforting cheesy casserole consists of browned juicy ground beef seasoned with spices and dried herbs, mixed in a creamy tomato and mushroom sauce base, and loaded with al dente pasta.
4.79 from 19 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 small servings
Calories 546 kcal

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INGREDIENTS
  

  • 12 ounce pasta, of your choice, I used fusilli (340 g)
  • 1 tablespoon extra-virgin olive oil, divided (for cooking beef, aromatics and greasing the dish)
  • 1 onion, chopped (about ½ cup chopped)
  • 2 garlic cloves, crushed (about 2 heaping teaspoon)
  • 1 pound lean ground beef , or a mix of beef and pork (450 grams)
  • 2 cups canned tomato soup, condensed, (500 grams)
  • 2 cups canned mushroom soup, see notes, (500 grams)
  • ¾ cup half and half, (177 ml)
  • ¾ cup Colby jack cheese or cheddar shredded
  • salt, black pepper, to taste
  • ½ teaspoon paprika + more on top, we love smoked paprika
  • ½ teaspoon dried parsley + more on top

INSTRUCTIONS
 

  • Preheat the oven to 350 degrees Fahrenheit (180 C) and spray a baking dish with cooking spray or olive oil.
  • Cook pasta until al dente, then drain and rinse under cold water. Once cooled, return to pot or mixing bowl. Don't overcook.
    12 ounce pasta
  • Meanwhile, sauté onion with a little oil until soft, then add garlic and cook for 30 seconds.
    1 onion, 2 garlic cloves, 1 tablespoon extra-virgin olive oil
  • Add ground beef, more oil if needed and cook until just browned. Drain if needed and set aside.
    1 pound lean ground beef
  • In the pasta pot, stir in browned beef, tomato and mushroom soups, and half and half.
    2 cups canned tomato soup, condensed, 2 cups canned mushroom soup, ¾ cup half and half
  • Season with salt and black ground pepper, smoked paprika, parsley.
    salt, black pepper, ½ teaspoon paprika + more on top, ½ teaspoon dried parsley + more on top
  • Transfer pasta mixture to casserole dish and bake at 350°F for 25-30 minutes. During the last 5 minutes, add cheese on top and bake until melted.
    ¾ cup Colby jack cheese or cheddar shredded
  • Sprinkle extra paprika and parsley before serving. Enjoy while cheese is still melty.

VIDEO

NOTES

  • When you cook the pasta, it needs to be al dente, and it is fine if it is even a little crunchy inside. A little. Then it will absorb all the sauce PERFECTLY. Whatever you do, do not overcook the pasta.
  • My recipe for Condensed Mushroom Soup.
  • Leftovers can be refrigerated for 3-4 days. Freeze for up to 1-2 months; thaw overnight in the fridge before reheating at 350°F for 10-15 minutes. For make-ahead, assemble and refrigerate for 1-2 days, then bake as directed.
     
     

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NUTRITION

Calories: 546kcalCarbohydrates: 58gProtein: 28gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 71mgSodium: 985mgPotassium: 709mgFiber: 2gSugar: 6gVitamin A: 348IUVitamin C: 8mgCalcium: 155mgIron: 3mg
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