Hearty Cheesy Hamburger Casserole: Weeknight Comfort (Print Version)
Whip up this easy Cheesy Hamburger Casserole for a satisfying dinner. Our homestyle recipe brings nostalgic flavor and simple comfort to your table.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains meat, dairy, gluten
# Ingredients:
→ Base Ingredients
01 -
1 lb ground beef (80/20 lean)
02 -
1 medium onion, chopped
03 -
2 cloves garlic, minced
04 -
12 oz elbow macaroni, uncooked
→ Flavor Boosters
05 -
14.5 oz can diced tomatoes, undrained
06 -
1 cup beef broth
07 -
2 tbsp tomato paste
08 -
1 tbsp Worcestershire sauce
→ Cheesy Layers
09 -
2 cups sharp cheddar cheese, shredded
→ Seasonings
10 -
Salt, to taste
11 -
Black pepper, to taste
# Instructions:
01 -
In a large, oven-safe skillet (or a Dutch oven), get that ground beef sizzling over medium-high heat. Break it up with a spoon as it cooks until it’s beautifully browned all over. Don't rush this part; those browned bits are pure flavor! Once it’s done, drain off most of the fat, but leave a little for flavor. Toss in your chopped onion and let it soften, about 5 minutes, until it’s translucent and smells sweet. Then, add the minced garlic and cook for just another minute until it’s fragrant – seriously, don't let it burn, I learned that the hard way, it turns bitter so fast!
02 -
Now for the good stuff! Stir in the tomato paste, letting it cook for a minute with the beef and onions; this really deepens its flavor. Pour in the undrained diced tomatoes and the beef broth, then add the Worcestershire sauce. Give it a good stir, making sure to scrape up any browned bits from the bottom of the pan – that’s extra flavor, folks! Bring the mixture to a gentle simmer, just letting those flavors meld together for about 5 minutes. This is where the kitchen starts to smell absolutely divine, I swear.
03 -
It’s pasta time! Stir in your uncooked elbow macaroni. Make sure it's fully submerged in the sauce. If it looks a little dry, you can add a splash more broth or even water, but usually, the liquid from the tomatoes and broth is just enough. Season generously with salt and pepper. Give it another good stir, then bring it back to a simmer. You want those noodles to soak up all that goodness.
04 -
Reduce the heat to low, cover your skillet, and let it simmer for about 15-20 minutes. This is the magic part where the pasta cooks right in the sauce, absorbing all those rich flavors. Give it a stir every 5 minutes or so to prevent the pasta from sticking to the bottom – I’ve definitely had a few sticky situations there, oops! You want the macaroni to be tender but still have a little bite. It should be mostly cooked at this point.
05 -
Once the pasta is almost tender, uncover the skillet and sprinkle about half of your shredded cheddar cheese evenly over the top. Let it melt for a few minutes, or if your skillet isn't oven-safe, transfer the mixture to a 9x13 baking dish first. This first layer of cheese gets all gooey and mixed in, which is just wonderful. I always sneak a little taste at this point; it’s irresistible!
06 -
If you're using an oven-safe skillet, great! If not, transfer your cheesy hamburger casserole mixture to a 9x13 baking dish. Sprinkle the remaining shredded cheddar cheese over the top. Pop it into a preheated oven at 375°F (190°C) for about 10-15 minutes, or until the cheese is melted, bubbly, and just starting to turn golden brown around the edges. Oh, the smell when it comes out! Let it rest for a few minutes before serving; it helps everything set up beautifully. The edges get this lovely, slightly crispy texture, which I adore.