hamburger casserole

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Yield: 8 servings

Ingredients

• 1 lb (450g) lean ground beef (90/10 or 93/7)

• 1 medium yellow onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon paprika

• 1 (15-ounce) can tomato sauce

• 1 (14.5-ounce) can diced tomatoes, undrained

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 3 cups (about 8 oz) elbow macaroni, uncooked

• 1 ½ cups beef broth

• 1 cup sour cream

• 1 (8-ounce) package cream cheese, softened and cut into cubes

• 2 cups shredded sharp cheddar cheese, divided

• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

2. Cook the Aromatics and Beef:
Place a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s nicely browned, about 8-10 minutes. (Intensity: Medium-High). Add the chopped onion and cook until it has softened, about 5-7 minutes. (Intensity: Medium). Add the minced garlic, salt, pepper, and paprika. Cook for another minute until fragrant. (Intensity: Medium).

3. Build the Sauce:
Reduce the heat to medium-low. (Intensity: Medium-Low). Stir in the tomato sauce, diced tomatoes (with their juices), Worcestershire sauce, oregano, and basil. Let this simmer for 5 minutes to allow the flavors to meld.

4. Add Pasta and Broth:
Stir in the uncooked elbow macaroni and the beef broth. Bring the mixture to a simmer. Cover the skillet with a lid and cook for 10 minutes, stirring occasionally, until the pasta is just tender (al dente). (Intensity: Medium). The pasta will finish cooking in the oven, so don’t overcook it here.

5. Create the Creamy Cheese Layer:
Remove the skillet from the heat. Stir in the sour cream and the cubed cream cheese until they are fully melted and incorporated into a rich, creamy sauce. (Intensity: Low). Fold in 1 ½ cups of the shredded cheddar cheese until it is melted and combined.

6. Assemble and Bake:
Pour the entire mixture into your prepared 9×13-inch baking dish. Spread it evenly. Top with the remaining ½ cup of shredded cheddar cheese.

7. The Final Cook:
Place the casserole in the preheated oven and bake for 20 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown. (Intensity: Oven at 350°F).

8. Rest and Serve:
Remove from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set, making it easier to scoop. Garnish with fresh parsley, if desired.

Chef’s Tips for the Best Casserole

• Don’t Overcook the Pasta: As noted, cooking the pasta until just al dente is crucial. It will continue to cook and absorb liquid in the oven, ensuring it remains tender, not mushy.

• For a Golden Crust: For an extra crispy, golden cheese topping, you can place the casserole under the broiler for the last 1-2 minutes of baking. Watch it carefully to prevent burning.

• Add Veggies: This is a great base to add extra nutrition. Sautéed mushrooms, bell peppers, or a cup of frozen peas and carrots are fantastic additions. Sauté them with the onion.

• Spice It Up: For a bit of a kick, add a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture.

• Make Ahead: This casserole is great to assemble the day before. Prepare it completely (up to the baking step), cover it tightly with plastic wrap, and refrigerate. When you’re ready to eat, you may need to add 10-15 minutes to the baking time since it will be cold.

Recipe Timing & Intensity Summary

Nutrition Information (per serving)

Nutritional values are estimates and can vary based on specific ingredients and serving sizes.

• Serving Size: 1/8th of casserole

• Calories: 485 kcal

• Total Fat: 28g

• Saturated Fat: 14g

• Trans Fat: 0.5g

• Cholesterol: 105mg

• Sodium: 780mg

• Total Carbohydrates: 32g

• Dietary Fiber: 3g

• Total Sugars: 6g

• Protein: 26g