Cheesy Hamburger Casserole
Creamy, savory, and utterly comforting — this Cheesy Hamburger Casserole is the kind of meal that hugs you from the inside out. With tender macaroni folded into a rich tomato-beef sauce and a blanket of melted cheddar and mozzarella on top, it’s an all-in-one dinner that disappears fast. Fun fact: casseroles like this became popular because they stretch simple ingredients into a crowd-pleasing meal — perfect for potlucks and busy weeknights.
This recipe stands out for its simplicity and speed; you can get a hearty casserole on the table without hours of prep. If you love approachable comfort food, you might also enjoy my other takes on easy casserole dinners like the classic Cheesy Hamburger Casserole that inspired this version. Ready to make something the whole family will request again and again? Let’s get cooking.
What is Cheesy Hamburger Casserole?
Have you ever wondered why it’s called Cheesy Hamburger Casserole? Is someone hiding a hamburger under all that cheese? Not exactly, but that playful idea isn’t far off. This dish is essentially hamburger (ground beef) mixed with pasta and sauce, baked under a generous layer of cheese — so what could be more literal?
Some say the name comes from its humble origin: a quick way to transform leftover ground beef into a satisfying meal. Others joke that it’s the ultimate comfort-food shortcut — after all, “the way to a man’s heart is through his stomach.” Whether you’re feeding picky kids or hungry roommates, this casserole checks the boxes for flavor, ease, and nostalgia. Give it a whirl and see why it’s a household favorite.
Why You’ll Love This
This casserole is irresistible for three big reasons. First, the main highlight is the marriage of a rich tomato-beef sauce with al dente macaroni and a gooey cheese topping — creamy, savory, and wonderfully satisfying. Second, it’s economical: using pantry staples like pasta, canned tomatoes, and ground beef keeps the cost low while feeding a crowd. Third, the toppings and seasonings — garlic, oregano, paprika, and a mix of cheddar and mozzarella — create layers of flavor and a golden, bubbly finish that keeps everyone asking for seconds.
If you enjoy other cheesy, family-friendly bakes, check out a comforting twist on potatoes in the Cheesy Hamburger Potato Casserole for a heartier variation. Ready to make dinner simple and delicious? This one’s a winner.
How to Make:
Quick Overview
This Cheesy Hamburger Casserole is straightforward: brown beef and onions, simmer in a seasoned tomato base, stir in partially cooked macaroni, top with cheese, and bake until bubbly. It’s easy to prepare, delivers a mix of creamy and slightly crisp textures, and the standout element is the rich, slow-simmered sauce that infuses the pasta. Total active prep time is about 25 minutes, with a longer simmer and bake time; plan roughly 1 hour and 30 minutes from start to finish, including simmering and baking.
Ingredients
1 1/2 pounds lean ground beef, raw
1 large onion, diced
1 tablespoon canola oil
Salt and pepper to taste
1/2 teaspoon dried oregano
2 cloves garlic, chopped or minced
1/2 teaspoon paprika
1 (28 oz) can pureed tomatoes (or your favorite pasta sauce)
1 (16 oz) box macaroni noodles
1/2 cup cheddar cheese, grated
1/2 cup mozzarella cheese, grated
Directions
- In a large pan, heat 1 tablespoon canola oil over medium heat. Add the diced onion and a pinch of salt; cook, stirring occasionally, until the onions are soft and translucent, about 5 to 7 minutes.
- Add the 1 1/2 pounds of lean ground beef to the pan. Cook until browned, breaking it apart with a wooden spoon as it cooks, about 6 to 8 minutes. Drain excess fat if needed.
- Mix in 1/2 teaspoon oregano, the 2 chopped garlic cloves, 1/2 teaspoon paprika, and the can of 28 oz pureed tomatoes (or pasta sauce). Stir to combine, then reduce heat and simmer on low, uncovered, for about 1 hour to develop flavor. Stir occasionally to prevent sticking.
- While the sauce is simmering, cook the macaroni until it is halfway done (about half the package cooking time). Drain the pasta well — it should still be slightly firm since it will finish cooking in the oven.
- Stir the drained macaroni into the beef and sauce mixture. Taste and season with additional salt and pepper if needed. At this point you can mix in some of the grated cheese for extra creaminess, or save all the cheese for the top.
- Transfer the mixture to a baking dish and smooth the top. Cover the dish with foil. You can either bake immediately or refrigerate for up to 2 days for convenience.
- When ready to serve, preheat the oven to 400°F. Bake the covered casserole for 45 minutes if it was chilled; if baking immediately, check after 25 to 30 minutes. Remove foil, sprinkle the remaining cheddar and mozzarella evenly over the top, then broil for a few minutes until the cheese is bubbly and golden. Watch closely to prevent burning.
What to Serve With
Pair this hearty casserole with bright, fresh sides to balance richness. A crisp green salad with lemon vinaigrette or a simple cucumber and tomato salad adds a fresh contrast. Steamed green beans or roasted broccoli are classic vegetable sides. For bread, garlic bread or warm dinner rolls are perfect for soaking up sauce. Serve with a chilled iced tea, a light beer, or a fruity red wine for adults.
Top Tips for Perfecting
- Ingredient substitutions: Swap canola oil for olive oil if you prefer. Use ground turkey for a lighter version, or add a squeeze of Worcestershire sauce for deeper umami.
- Cheese choices: Mix sharp cheddar with mozzarella for flavor and stretch; parmesan sprinkled on top before broiling adds a savory crust.
- Timing adjustments: The long simmer develops flavor, but if short on time, simmer for 20 minutes and increase seasoning. Partially cooking the pasta prevents a mushy casserole.
- Flavor enhancements: Add a splash of red wine to the sauce while simmering or stir in a handful of chopped fresh basil right before baking.
- Common mistakes to avoid: Don’t overcook the pasta before baking — it will absorb more sauce. Avoid broiling for too long; cheese should be bubbly and golden, not burnt.
For another comforting casserole with a different protein and rice base, see my notes on the Cheesy Angel Chicken and Rice Casserole for ideas you can borrow.
Storing and Reheating Tips
Refrigeration: Cool the casserole to room temperature, cover tightly, and refrigerate for up to 3 to 4 days.
Freezing: For longer storage, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in the microwave until hot, or place the casserole in a 350°F oven covered for 20 to 30 minutes until heated through. For the best texture, remove foil during the last 5 minutes to crisp the top.
FAQs
Can I use a different pasta shape?
Yes. Elbow macaroni, penne, or rigatoni all work well. Just adjust the “halfway done” timing according to the package.
Is it okay to skip simmering the sauce for an hour?
You can shorten simmering to 20 to 30 minutes if pressed for time, but longer simmering develops deeper flavor. Taste and adjust seasoning if you reduce the time.
How do I make this vegetarian?
Replace the ground beef with cooked lentils or a plant-based ground beef substitute and use vegetable broth or a vegetarian pasta sauce.
Can I prepare this ahead of time?
Yes. Assemble and refrigerate for up to 2 days before baking, or freeze after assembling and bake from thawed in a 350°F oven until heated through.
What’s the best way to prevent a soggy bottom?
Don’t overcook the pasta before baking, and ensure excess liquid is simmered off from the sauce. A final bake uncovered helps firm up the casserole.
Conclusion
This Cheesy Hamburger Casserole is a dependable, crowd-pleasing meal that’s simple to make, budget-friendly, and deeply satisfying. It balances creamy cheese, hearty beef, and tender pasta in a way that feels both nostalgic and fresh. If you want inspiration from another trusted source, try the Cheeseburger Casserole Recipe (One Pot) | The Kitchn for a complementary take on this classic comfort dish. Give this recipe a try, serve it to friends or family, and enjoy the compliments that follow.
Cheesy Hamburger Casserole
Equipment
- Large Pan
- Baking Dish
Ingredients
Ingredients
- 1.5 pounds lean ground beef raw
- 1 large onion diced
- 1 tablespoon canola oil
- Salt and pepper to taste
- 0.5 teaspoon dried oregano
- 2 cloves garlic chopped or minced
- 0.5 teaspoon paprika
- 28 oz pureed tomatoes or your favorite pasta sauce
- 16 oz macaroni noodles box
- 0.5 cup cheddar cheese grated
- 0.5 cup mozzarella cheese grated
Instructions
- In a large pan, heat 1 tablespoon canola oil over medium heat. Add the diced onion and a pinch of salt; cook, stirring occasionally, until the onions are soft and translucent, about 5 to 7 minutes.
- Add the 1 1/2 pounds of lean ground beef to the pan. Cook until browned, breaking it apart with a wooden spoon as it cooks, about 6 to 8 minutes. Drain excess fat if needed.
- Mix in 1/2 teaspoon oregano, the 2 chopped garlic cloves, 1/2 teaspoon paprika, and the can of 28 oz pureed tomatoes (or pasta sauce). Stir to combine, then reduce heat and simmer on low, uncovered, for about 1 hour to develop flavor. Stir occasionally to prevent sticking.
- While the sauce is simmering, cook the macaroni until it is halfway done (about half the package cooking time). Drain the pasta well — it should still be slightly firm since it will finish cooking in the oven.
- Stir the drained macaroni into the beef and sauce mixture. Taste and season with additional salt and pepper if needed. At this point you can mix in some of the grated cheese for extra creaminess, or save all the cheese for the top.
- Transfer the mixture to a baking dish and smooth the top. Cover the dish with foil. You can either bake immediately or refrigerate for up to 2 days for convenience.
- When ready to serve, preheat the oven to 400°F. Bake the covered casserole for 45 minutes if it was chilled; if baking immediately, check after 25 to 30 minutes. Remove foil, sprinkle the remaining cheddar and mozzarella evenly over the top, then broil for a few minutes until the cheese is bubbly and golden. Watch closely to prevent burning.