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baked hamburger casserole with cheese

Old Fashioned Hamburger Casserole

Julia | The Yummy Bowl
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.
4.79 from 19 votes
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
  • 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.
  • 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.
  • My recipe for Condensed Mushroom Soup (Gluten Free)
  • 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.
     
     

ADD YOUR OWN PRIVATE NOTES

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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