Hamburger Casserole
A warm and hearty casserole combining savory ground beef, cheesy goodness, and pasta, perfect for busy weeknights.
Servings: 6 servings
Equipment
- Large Skillet
- Pot
- Baking Dish
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, peeled and diced
- 1.5 pounds lean ground beef
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 32 ounces canned tomato sauce
- 1 pound elbow macaroni
- 1.5 cups cheddar cheese, shredded and divided
- Fresh parsley, finely chopped, for garnish
Instructions
- Step 1: Sauté the Aromatics - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds.
- Step 2: Brown the Beef - Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain excess grease.
- Step 3: Season and Simmer - Sprinkle in Italian seasoning, salt, and pepper. Stir well. Pour in tomato sauce and mix. Reduce heat to low and simmer for 10 minutes.
- Step 4: Cook the Elbow Macaroni - Boil salted water in a pot. Add elbow macaroni and cook until al dente. Drain and set aside.
- Step 5: Combine Ingredients - Combine beef mixture and cooked macaroni in the skillet. Stir until pasta is coated in sauce.
- Step 6: Add Cheddar Cheese - Stir in 1 cup of shredded cheddar cheese until melted and incorporated.
- Step 7: Bake the Casserole - Preheat oven to 350°F (175°C). Transfer mixture to a greased 9x13 inch baking dish. Sprinkle remaining ½ cup cheese on top. Bake for 20-25 minutes until bubbly and golden.
- Step 8: Garnish and Serve - Let cool for a few minutes. Garnish with chopped parsley and serve warm.
Notes
For extra flavor, add a pinch of red pepper flakes or sauté bell peppers with the onions. Store leftovers in an airtight container for up to 4 days.