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Hamburger Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 2 reviews
  • Author: Lora
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Description

This flavorful Hamburger Casserole combines perfectly cooked elbow macaroni with richly browned ground beef, a savory tomato-mayo sauce infused with garlic, pickles, and Worcestershire, and layers of melted cheddar cheese. Topped with crisp romaine lettuce and optional toasted sesame seeds, this comforting baked dish offers a delightful blend of textures and tangy flavors, perfect for a satisfying family dinner.

Ingredients

Main Ingredients

  • Kosher salt (to taste)
  • 8 oz. elbow macaroni
  • 1 lb. ground beef
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 (14-oz.) can diced tomatoes
  • 1/2 cup mayonnaise
  • 1/4 cup chopped dill pickles
  • 1/4 cup ketchup
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. yellow or Dijon mustard
  • 1 tsp. freshly ground black pepper
  • 6 oz. shredded cheddar cheese (about 1 1/2 cups), divided
  • 2 tbsp. toasted sesame seeds (optional)
  • 1 head romaine lettuce, chopped

Instructions

  1. Cook Pasta: Preheat your oven to 400°F. Bring a medium pot of water to a boil and season it with kosher salt. Add the elbow macaroni and cook, stirring occasionally, until very al dente — about 2 minutes less than the package directs. Drain the pasta and transfer it to a 13" x 9" baking dish.
  2. Brown Beef: While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef in large chunks and let it cook undisturbed for about 4 minutes to develop a deep brown crust on the bottom. Then break it up with a spatula and continue cooking, stirring occasionally, until the beef is fully browned and no pink remains, about 4 minutes more. Transfer the cooked beef to the baking dish over the pasta.
  3. Sauté Aromatics and Combine Sauce: Lower the heat to medium and add the chopped onion and garlic to the skillet. Cook, stirring occasionally, until they soften and become translucent, about 5 to 7 minutes. Stir in the diced tomatoes, mayonnaise, pickles, ketchup, Worcestershire sauce, mustard, 1 cup water, freshly ground pepper, and 1 teaspoon salt. Mix thoroughly and transfer this sauce mixture into the baking dish with the pasta and beef.
  4. Add Cheese: Stir in 3 ounces of the shredded cheddar cheese until evenly distributed throughout the casserole. Sprinkle the remaining 3 ounces of cheddar cheese evenly on top, and optionally sprinkle toasted sesame seeds if using.
  5. Bake: Place the casserole in the preheated oven and bake for 10 to 12 minutes, or until the cheese is melted and bubbly.
  6. Finish and Serve: Remove the casserole from the oven and sprinkle the chopped romaine lettuce on top just before serving for a fresh, crisp contrast.
  7. Make Ahead Tip: The casserole can be fully assembled without baking up to 1 day in advance. Cover with foil and refrigerate. When ready to serve, bake in a preheated oven at 400°F for 12 to 15 minutes until heated through and bubbly.

Notes

  • For added crunch and flavor, sprinkle toasted sesame seeds on top before baking (optional).
  • Make sure not to overcook the pasta initially; it should be slightly underdone before baking as it will finish cooking in the oven.
  • If you prefer, the mayonnaise can be replaced with sour cream for a different tangy creaminess.
  • Adding fresh romaine right before serving provides a refreshing contrast to the warm casserole.
  • This casserole can be stored in the refrigerator for up to 2 days after baking; reheat thoroughly before serving.

Find it online: https://meallora.com/hamburger-casserole-recipe/