Old Fashioned Hamburger Casserole 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.
1poundlean ground beef , or a mix of beef and pork (450 grams)
2cupscanned tomato soup, condensed, (500 grams)
2cupscanned mushroom soup, see notes, (500 grams)
¾cuphalf and half, (177 ml)
¾cupColby jack cheese or cheddar shredded
salt, black pepper, to taste
½teaspoonpaprika + more on top, we love smoked paprika
½teaspoondried parsley + more on top
INSTRUCTIONS
Preheat the oven to 350 degrees Fahrenheit (180 C) and spray a baking dish with cooking spray.
Cook pasta until al dente, then drain and rinse under cold water.
Once cooled, return to pot or mixing bowl. Don't overcook.
Meanwhile, sauté onion until soft, then add garlic and sauté until fragrant.
In a large skillet, cook ground beef until done.
In the pasta pot, stir in browned beef, tomato and mushroom soups, and half and half.
Season with salt and black ground pepper, smoked paprika, parsley.
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.
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.
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.