Here’s a full, hearty Cheesy Hamburger Casserole recipe that’s comforting, flavorful, and great for family dinners or leftovers. This version includes a rich tomato-beef sauce, tender pasta, and plenty of gooey cheese.
Cheesy Hamburger Casserole
Serves: 6–8
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: About 1 hour, 5 minutes
Ingredients:
Pasta & Beef Layer:
- 1 lb (450g) ground beef
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tbsp tomato paste (optional, for richness)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp sugar (balances acidity)
- Salt and pepper, to taste
- 2 cups uncooked elbow macaroni (or rotini, penne, etc.)
- 1/4 cup pasta water (reserved)
Cheese Sauce Layer:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (preferably whole or 2%)
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Topping:
- 1 to 1½ cups shredded mozzarella or more cheddar
- Optional: Chopped parsley, green onions, or crushed red pepper flakes
Instructions:
1.
Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2.
Cook Pasta:
Bring a large pot of salted water to a boil. Cook pasta until al dente (about 1–2 minutes less than package instructions). Drain and set aside, reserving 1/4 cup of the pasta water.
3.
Make the Meat Sauce:
- In a large skillet, heat olive oil over medium heat. Add onions and cook until translucent (about 3–4 minutes).
- Add garlic and cook for 30 seconds.
- Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink.
- Drain excess fat if needed.
- Stir in tomato sauce, diced tomatoes, tomato paste (if using), Italian seasoning, paprika, sugar, salt, and pepper.
- Simmer for 10–15 minutes, stirring occasionally. Add a bit of pasta water to loosen the sauce if needed.
4.
Make the Cheese Sauce:
- In a medium saucepan, melt 2 tbsp butter over medium heat.
- Whisk in flour and cook for 1–2 minutes to form a roux (no browning needed).
- Slowly whisk in the milk, stirring constantly to avoid lumps.
- Cook until the mixture thickens slightly (about 5 minutes).
- Reduce heat and stir in cheddar and Parmesan cheese until smooth.
- Season with salt and pepper to taste.
5.
Assemble the Casserole:
- In a large bowl (or in the pasta pot), mix the cooked pasta with the meat sauce until well combined.
- Pour half the pasta/meat mixture into the baking dish.
- Spoon or pour half of the cheese sauce over the pasta layer.
- Repeat with the remaining pasta/meat, then the rest of the cheese sauce.
- Sprinkle mozzarella (or more cheddar) evenly over the top.
6.
Bake:
- Cover with foil and bake for 20 minutes.
- Uncover and bake for another 10–15 minutes until bubbly and golden on top.
- For a browned top, broil on high for 2–3 minutes at the end (watch carefully!).
7.
Serve:
- Let sit for 5–10 minutes before serving.
- Garnish with parsley, green onions, or crushed red pepper if desired.
- Serve with garlic bread or a green salad.
Would you like a version with veggies added (like bell peppers or spinach) or a low-carb variation?