Hamburger Casserole Recipe

Course: Main Course

Cuisine: American

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings:

Calories: 643kcal

Author: Becky Hardin

This cheesy casserole is loaded with ground beef, pasta, tomato sauce, and more for an easy family dinner!

Print Recipe

Equipment

9x13 Baking Pan

Ingredients

1 pound ground beef lean preferred
½ cup diced onion
½ cup diced bell pepper any color
2 cloves garlic minced
14.5 ounces diced tomatoes drained (1 can)
2 tablespoons tomato paste
1 teaspoon kosher salt
1 teaspoon Italian seasoning store-bought or homemade
½ teaspoon ground black pepper
1 teaspoon Worcestershire sauce
8 ounces dry shell pasta (½ box)
8 ounces cream cheese room temperature and cut into cubes (1 brick)
½ cup sour cream
3 tablespoons unsalted butter (⅜ stick)
½ cup freshly shredded cheddar cheese
½ cup freshly shredded mozzarella cheese
Fresh parsley optional, for garnish

Instructions

Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray. Set aside.
In a large skillet set over medium-high heat, brown the ground beef until it is no longer pink. Use a slotted spoon to transfer the cooked beef to a paper towel-lined bowl.
1 pound ground beef
Add the onion and bell pepper to the skillet and sauté in the leftover fat for 2-3 minutes. Add the garlic and cook for 30 seconds.
½ cup diced onion, ½ cup diced bell pepper, 2 cloves garlic
Return the beef to the skillet. Stir in the drained tomatoes, tomato paste, salt, Italian seasoning, pepper, and Worcestershire sauce. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Remove from the heat and set aside.
14.5 ounces diced tomatoes, 2 tablespoons tomato paste, 1 teaspoon kosher salt, 1 teaspoon Italian seasoning, ½ teaspoon ground black pepper, 1 teaspoon Worcestershire sauce
Meanwhile, boil the noodles according to package instructions, drain, and transfer to a large bowl.
8 ounces dry shell pasta
Add the softened cream cheese, sour cream, and melted butter to the pasta. Mix well until the pasta is coated.
8 ounces cream cheese, ½ cup sour cream, 3 tablespoons unsalted butter
Spread half of the creamy pasta in the bottom of the prepared baking dish. Top with half of the meat mixture. Repeat the layers with the remaining ingredients and top with the shredded cheeses.
½ cup freshly shredded cheddar cheese, ½ cup freshly shredded mozzarella cheese
Bake, uncovered, for 25-30 minutes, or until heated through. Broil the cheese for 1-2 minutes if desired. Garnish with fresh parsley and let rest for 10 minutes before serving.
Fresh parsley

Video

Notes

I prefer to use a lean ground beef for this recipe. If you use one with a higher fat content, you may want to remove some of the fat from the skillet before cooking the vegetables.
Try adding in different veggies to this casserole. Mushrooms and carrots would be a great addition.
To reduce the fat and calories in this recipe, you can use low fat cheeses.

Storage: Store leftover casserole in an airtight container in the refrigerator for up to 4 days. I don't recommend freezing this cream-based casserole.

Nutrition