Hamburger Casserole
Hamburger Casserole is the ideal weeknight dinner when you want a comforting, all-in-one meal that the whole family will love.
We combine familiar flavors of a cheeseburger into a warm, cheesy, and filling dish that’s perfect for a weeknight.
With classic Hamburger flavors and a creamy, cheesy finish, it’s a dish you can be sure that will feed your family.
Hamburger Casserole Recipe Highlights
- Quick 50-Minute Dinner Solution
- Family-Friendly and Kid-Approved
- Uses Simple, Pantry-Friendly Ingredients
- Packed with Cheesy, Comforting Flavors
- Easy Make-Ahead and Freezer-Friendly Option
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BEEF – We use lean ground beef (90/10) to keep the casserole lighter without sacrificing the rich, savory flavor beef brings. Lean beef helps avoid extra grease, which can weigh down the casserole. If you want a lighter option, you could substitute ground turkey or chicken, but the classic beef flavor is ideal here.
ONION and GARLIC – These two form the base of the casserole’s savory flavor. Onion adds sweetness and depth, while garlic brings a bit of warmth and aroma. If you’re in a pinch, onion powder and garlic powder are quick substitutes, though fresh will give a more balanced, robust flavor.
BROTH – Using low-sodium beef broth here adds a hearty depth that complements the beef without overwhelming it. Low-sodium gives you better control over the seasoning, so the dish isn’t overly salty. Vegetable broth works as an alternative if you prefer a milder flavor profile.
ROTEL – Rotel’s tomatoes and green chilies add just a hint of spice and tang, giving a slight kick without being too spicy. If you’re looking for a milder casserole, swap Rotel for diced tomatoes. This way, you still get the tomatoes’ juiciness without the chili heat.
TOMATO PASTE – This thick, concentrated paste brings a rich tomato flavor that holds up against the other ingredients. It thickens the casserole sauce while adding a subtle, tangy sweetness.
CREAM – A bit of heavy cream goes a long way in adding that creamy texture we all love. It gives the casserole a rich, smooth finish without overpowering the flavors. You can swap in whole milk if you need a lighter option, though heavy cream will deliver the best results.
CHEESE – A blend of shredded Cheddar and Monterey Jack cheese gives this casserole the perfect mix of creamy and slightly sharp flavors. Cheddar has that classic sharpness, while Monterey Jack melts into a beautifully creamy layer. Colby Jack works nicely here too, offering a balanced flavor and melt.
SEASONINGS – Salt, pepper, mustard, and Worcestershire sauce all bring their own layers of flavor. Salt and pepper highlight the beef, mustard adds a tangy undertone, and Worcestershire adds a touch of umami. This combination makes each bite layered and savory without needing extra ingredients.
How To Make A Hamburger Casserole
Please check the printable recipe card below for more detailed instructions.
- Brown the ground beef with the onion and garlic until cooked and fragrant.
- Stir in beef broth, Rotel, tomato paste, mustard, Worcestershire sauce, and elbow macaroni. Simmer until pasta is al dente.
- Mix in heavy cream, then layer half the mixture into your baking dish, adding a layer of cheese.
- Finish with the remaining macaroni mixture and cheese, then bake at 375º Fahrenheit for 15 minutes until bubbly and melty.
Leftovers and Storage
STORE – Transfer any leftovers to an airtight container and refrigerate them for up to 3 days. Keeping it tightly sealed helps preserve the casserole’s flavor and texture, so it’s just as enjoyable when reheated.
FREEZE – This casserole is freezer-friendly, making it a great option for busy nights or batch cooking. Once fully cooled, cover the casserole tightly with plastic wrap, then a layer of foil. Store it in the freezer for up to 3 months to maintain freshness. For the best results, thaw it overnight in the fridge before reheating.
REHEAT – For the best texture, reheat in the oven at 350º Fahrenheit for 15-20 minutes or until heated through. This keeps the casserole moist while melting the cheese again to perfection. If you’re in a hurry, you can microwave individual portions; just cover them with a microwave-safe lid or plate to prevent drying out and microwave in 30-second intervals until hot.
MAKE AHEAD – You can prep the casserole up to 24 hours in advance for added convenience. Assemble it fully, then cover and refrigerate. When it’s time to bake, simply pop it in the oven and cook as directed. This helps the flavors meld, so it might taste even better after sitting overnight!
Serving Suggestions
GREEN BEANS – Green beans are an ideal side; they bring a gentle flavor and light texture that complements the richness of the casserole without overpowering it. Try adding a squeeze of lemon or a sprinkle of sea salt to elevate their flavor.
CHOPPED TOMATO SALAD – This simple, juicy tomato salad adds a touch of brightness to your plate. The fresh tomatoes, possibly with some basil and a drizzle of olive oil, offer a burst of flavor that balances the creaminess of the casserole.
ROASTED CARROTS – The natural sweetness of roasted carrots is a great match for the savory notes in this dish. Roasting brings out their caramelized edges, and a sprinkle of herbs like thyme or rosemary enhances their flavor even more.
CUCUMBER SALAD – A Cucumber Salad, whether creamy or with a light vinaigrette, adds a refreshing crunch that pairs well with the hearty casserole. For a more flavorful twist, consider adding dill or a splash of vinegar to highlight its crisp, cool taste.
More Easy and Delicious Beef Casseroles
Recipe Success Tips
PASTA – Avoid overcooking the pasta; it should be just al dente since it’ll continue to soften in the oven. This helps it hold its shape and keeps the casserole from turning mushy.
CHEESE CHOICE – Grating your own cheese is worth the extra step for the best melt. Pre-shredded cheese has anti-caking agents that can prevent smooth melting, so freshly grated cheese will give you a creamier finish.
BROTH – Keep an eye on the broth as the pasta cooks; if it starts absorbing too quickly, add a splash more to keep the casserole from drying out. The pasta should be coated but not overly soupy.
LAYERING – Adding a layer of cheese in the middle makes every bite cheesy and satisfying, not just the top. This extra layer melts into the pasta for an even creamier texture.
BAKING TIME – Look for bubbling around the edges and fully melted, golden cheese on top to know it’s ready. This signals that everything is hot and the cheese is perfectly melted. If you like a crispier topping, broil for an additional 1-2 minutes before serving.
Commonly Asked Questions
Can I use beef stock instead of low-sodium beef broth?
You can use both beef broth and beef stock. Just make sure that the additional sodium will mean that you might want to skip the salt.
Do I need to bake this Casserole in the oven?
If you prefer to finish cooking the recipe in the skillet instead of baking it in the oven, you can slowly add the cheese to the skillet and stir until melted.
I don’t like Rotel. What else can I use?
You can substitute the 10-ounce can tomatoes with green chilies with a 10-ounce can of diced tomatoes to reduce the spice.
More Easy and Delicious Easy Beef Dinner Recipes
Hamburger Casserole
Ingredients
- 1 ½ pounds ground beef lean, 90/10 works well
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups beef broth low sodium
- 1 10-ounce can Rotel any brand of tomatoes with green chilies works
- 2 tablespoons tomato paste
- 1 tablespoon yellow mustard
- ½ tablespoon Worcestershire sauce
- 16 ounces elbow macaroni
- ½ cup heavy cream
- 1 ½ cups Cheddar cheese shredded
- 1 ½ cups Monterey Jack cheese shredded
Optional
- green onions for garnish
Instructions
- Preheat oven to 375º Fahrenheit and grease a 9×13” baking dish.
- In a large, deep skillet, brown and crumble the ground beef over medium-high heat. Drain any excess grease once browned.
- Season the beef with salt and pepper. Add in the onion and garlic and continue cooking over medium-high heat for about 3 minutes or until the onions are translucent.
- Add the beef broth, tomatoes and chilies, tomato paste, mustard, and Worcestershire sauce. Stir until combined. Add the elbow macaroni and simmer, covered, for about 10 minutes, stirring occasionally, until the macaroni is al dente.
- Once the macaroni is ready, stir in the heavy cream and then remove the skillet from heat.
- Spread half of the macaroni mixture into an even layer in the bottom of the prepared 9×13” baking dish.
- Sprinkle half of the Cheddar and Monterey Jack cheeses over the macaroni mixture. Add the remaining macaroni mixture over the top of the cheese in an even layer and then sprinkle with the remaining cheese.
- Bake for 375º Fahrenheit for 15 minutes or until the casserole is bubbling hot and the cheese is melted. If desired, garnish with green onions before serving.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.