Introduction

This Hamburger Casserole is a comforting and flavorful dish that combines tender elbow macaroni, savory ground beef, and a tangy tomato sauce, all topped with melted cheddar cheese and fresh romaine lettuce. Perfect for a family dinner, it’s easy to prepare and packs a delicious punch with each bite.

Hamburger Casserole Recipe - Recipe Image

Ingredients

Kosher salt
8 oz. elbow macaroni
1 lb. ground beef
1 large yellow onion, finely chopped
3 cloves garlic, finely chopped
1 (14-oz.) can diced tomatoes
1/2 cup mayonnaise
1/4 cup chopped dill pickles
1/4 cup ketchup
2 tbsp. Worcestershire sauce
2 tbsp. yellow or Dijon mustard
1 tsp. freshly ground black pepper
6 oz. shredded cheddar (about 1 1/2 cups), divided
2 tbsp. toasted sesame seeds (optional)
1 head romaine lettuce, chopped

Instructions

Step 1: Preheat your oven to 400°F (200°C). In a medium pot of boiling salted water, cook the elbow macaroni, stirring occasionally, until very al dente—about 2 minutes less than the package instructions. Drain the pasta and transfer it to a 13″ x 9″ baking dish.
Step 2: While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef in large chunks and cook without stirring until a deep brown crust forms on the bottom, about 4 minutes. Break up the beef with a spatula and continue cooking, stirring occasionally, until no pink remains, about 4 more minutes. Transfer the cooked beef to the baking dish with the pasta.
Step 3: Reduce the skillet heat to medium. Add the chopped onion and garlic, cooking and stirring occasionally until softened and translucent, about 5 to 7 minutes. Stir in the diced tomatoes, mayonnaise, chopped pickles, ketchup, Worcestershire sauce, mustard, 1 cup of water, freshly ground black pepper, and 1 teaspoon kosher salt. Pour this mixture over the beef and pasta in the baking dish.
Step 4: Add 3 oz. of shredded cheddar cheese to the casserole and stir to combine evenly. Sprinkle the remaining 3 oz. of cheddar cheese on top, then scatter toasted sesame seeds if using.
Step 5: Bake the casserole in the preheated oven until the cheese is melted and bubbly, about 10 to 12 minutes. Remove from the oven and top with chopped romaine lettuce before serving.
Step 6: (Make Ahead) If desired, you can assemble the casserole without baking it up to one day in advance. Cover tightly with foil and refrigerate. When ready to serve, bake in the preheated oven for 12 to 15 minutes until hot and bubbly.

Tips & Variations

For extra flavor, use sharp cheddar cheese or a blend of cheddar and Monterey Jack.
If you prefer a spicier dish, add a pinch of crushed red pepper flakes to the tomato mixture.
To make it gluten-free, substitute elbow macaroni with a gluten-free pasta variety.
Swap out mayonnaise for Greek yogurt for a lighter option with added tang.
Adding some finely chopped bell peppers or mushrooms with the onion and garlic enhances the vegetable content.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15-20 minutes until heated through. Avoid microwaving to maintain the best texture of the pasta and melted cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this casserole?

Yes, feel free to use other short pasta shapes like penne, rotini, or shells. Just adjust the cooking time to keep the pasta very al dente before baking.

Can I prepare this casserole in advance and freeze it?

This casserole can be assembled and refrigerated up to one day ahead, but freezing is not recommended as the texture of the mayonnaise and pasta may change. For best results, make it fresh or refrigerate and bake within 24 hours.

Hamburger Casserole Recipe

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★★★★★

4.8 from 141 reviews

This Hamburger Casserole is a comforting, flavorful dish featuring al dente elbow macaroni mixed with browned ground beef, onions, garlic, and a tangy tomato-mayo sauce combined with pickles, ketchup, Worcestershire sauce, and mustard. Topped with melted cheddar cheese and toasted sesame seeds, and finished with fresh chopped romaine lettuce, it’s a perfect weeknight meal that’s easy to prepare and bake.

Author: Zane
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Macaroni and Beef

Kosher salt, to taste
8 oz. elbow macaroni
1 lb. ground beef
1 large yellow onion, finely chopped
3 cloves garlic, finely chopped

Sauce and Toppings

1 (14-oz.) can diced tomatoes
1/2 cup mayonnaise
1/4 cup chopped dill pickles
1/4 cup ketchup
2 tbsp. Worcestershire sauce
2 tbsp. yellow or Dijon mustard
1 tsp. freshly ground black pepper
6 oz. shredded cheddar cheese (about 1 1/2 cups), divided
2 tbsp. toasted sesame seeds (optional)
1 head romaine lettuce, chopped

Instructions

Preheat and Cook Pasta: Preheat your oven to 400°F. In a medium pot of boiling salted water, cook the elbow macaroni, stirring occasionally, until very al dente—about 2 minutes less than the package instructions recommend. Drain the pasta and transfer it to a 13″ x 9″ baking dish.
Brown the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef in large chunks and allow it to cook undisturbed until a deep brown crust develops on the bottom, about 4 minutes. Break up the meat with a spatula and continue cooking, stirring occasionally, until no pink remains, about 4 more minutes. Transfer the cooked beef to the baking dish with the pasta.
Prepare Sauce: Reduce the skillet heat to medium. Add the finely chopped onion and garlic and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Stir in the diced tomatoes, mayonnaise, chopped pickles, ketchup, Worcestershire sauce, mustard, 1 cup water, freshly ground black pepper, and 1 teaspoon kosher salt. Cook the mixture briefly, then transfer it to the baking dish with the pasta and beef.
Combine Cheese and Bake: Sprinkle 3 oz. of the shredded cheddar cheese into the baking dish and stir to distribute evenly throughout the mixture. Top with the remaining 3 oz. cheddar cheese, spreading it evenly. If using, sprinkle 2 tablespoons toasted sesame seeds over the top.
Bake Casserole: Place the baking dish in the preheated oven and bake until the cheese is melted and bubbly, about 10 to 12 minutes.
Garnish and Serve: Remove the casserole from the oven and top with the chopped romaine lettuce before serving.
Make Ahead: You can assemble the casserole up to 1 day in advance, without baking. Cover tightly with foil and refrigerate. When ready to serve, bake in the preheated 400°F oven for 12 to 15 minutes until heated through and bubbly.

Notes

For added crunch and flavor, toasted sesame seeds are an optional but delightful topping.
Be careful not to overcook the macaroni; it should be very al dente before baking to avoid mushiness.
The fresh romaine lettuce adds crispness and contrast to the hot, cheesy casserole.
This casserole can be prepared a day ahead, making it convenient for busy schedules or meal prepping.
Adjust seasoning with additional salt and pepper to taste before baking.

Keywords: hamburger casserole, ground beef casserole, easy casserole, baked macaroni and beef, cheesy hamburger bake