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Cheesy Hamburger Casserole Bake

Cheesy Hamburger Casserole Bake

Cheesy Hamburger Casserole Bake is a comforting meal that feeds the family in under 30 minutes, blending ground beef, cheese, and elbow macaroni for a delightful dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb Ground Beef Substitute with lean turkey or plant-based meat for a healthier option.
  • 1 medium Onion (diced) Replace with shallots or omit for a milder taste.
  • 2 cloves Garlic (minced) Can use garlic powder if fresh is unavailable.
  • 15 oz Tomato Sauce Substitute with crushed tomatoes for a chunkier texture.
  • 14.5 oz Diced Tomatoes (undrained) Swap with canned tomato puree if necessary.
  • 1 tbsp Italian Seasoning Use a mix of oregano and basil as a substitute.
  • 1 tsp Salt Use reduced-sodium salt for a healthier option.
  • 1 tsp Black Pepper Adjust based on preference; cayenne can be used for heat.
  • 2 cups Elbow Macaroni (uncooked) Gluten-free pasta can be used for a gluten-free version.
  • 1 cup Cheddar Cheese (shredded) Can substitute with Monterey Jack or a vegan cheese alternate.
  • 1 cup Mozzarella Cheese (shredded) Provolone cheese can be used as an alternative.
  • 1/2 cup Sour Cream Greek yogurt can be a healthier substitute.
  • 1/4 cup Parmesan Cheese (grated) Nutritional yeast can be used for a vegan option.

Equipment

  • large skillet
  • Pot
  • 9x13 inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Cook 1 pound of ground beef in a large skillet over medium heat until browned, about 5 to 7 minutes.
  3. Add 1 diced onion and 2 cloves of minced garlic to the skillet, sauté for about 2 to 3 minutes until translucent.
  4. Stir in a 15 oz can of tomato sauce and a 14.5 oz can of undrained diced tomatoes, along with 1 tablespoon of Italian seasoning, salt, and black pepper. Simmer for about 5 minutes.
  5. Cook 2 cups of elbow macaroni in a separate pot until al dente, about 6 to 8 minutes, then drain.
  6. Combine the cooked macaroni with the beef mixture, stirring in 1 cup each of shredded cheddar and mozzarella cheese and 1/2 cup of sour cream.
  7. Layer half of the mixture in the prepared baking dish, then top with the remaining mixture and sprinkle with 1/4 cup of grated Parmesan cheese.
  8. Cover with foil and bake for 25 to 30 minutes. Remove foil and bake uncovered for an additional 10 to 15 minutes.
  9. Let it cool for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 5gVitamin A: 400IUVitamin C: 4mgCalcium: 250mgIron: 2mg

Notes

This casserole is easily adaptable for gluten-free diets and can be customized with different vegetables or cheeses based on preference.

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