Description
This Hamburger Casserole is a hearty and comforting dish featuring whole wheat pasta, lean ground beef, and a flavorful combination of vegetables and spices. Baked to perfection with melted cheddar cheese and a crispy panko topping, it's an ideal meal for a satisfying family dinner.
Ingredients
Pasta
- 8 ounces whole wheat elbow noodles or similar whole wheat pasta (such as rotini, fusilli, or egg noodles)
Vegetables & Aromatics
- 3 medium carrots (scrubbed and cut into 1/4-inch dice)
- 1 large yellow onion (finely chopped)
- 1 green pepper (cut into 1/4-inch dice)
- 3 garlic cloves (minced, about 1 tablespoon)
- 2 chopped green onions (about 1/3 cup, divided)
Meat & Dairy
- 1 pound lean ground beef (93% lean)
- 7 ounces 2% plain Greek yogurt (about 3/4 cup)
- 1 1/2 cups grated sharp cheddar cheese (divided)
Liquids & Sauces
- 1/4 cup low sodium beef broth (alternatively chicken broth or water)
- 1 (8-ounce) can no salt added tomato sauce
Seasonings & Oils
- 2 1/2 tablespoons extra-virgin olive oil (divided)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons hot sauce
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/4 cup panko breadcrumbs (use whole wheat if available)
Instructions
- Preheat and Prepare: Place a rack in the center of your oven and preheat to 350°F. Lightly coat a 2 ½- to 3-quart casserole dish with non-stick spray to prevent sticking.
- Boil Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente — tender but still slightly firm to the bite. Drain thoroughly and transfer to a colander, shaking out excess water. Drizzle with 1/2 tablespoon olive oil and stir gently to coat. Set aside.
- Sauté Vegetables: While pasta cooks, heat remaining 2 tablespoons olive oil in a Dutch oven or large deep skillet over medium heat. Add diced carrots, onion, green pepper, salt, and black pepper. Cook until onion is soft and brown, about 10 minutes, allowing flavors to develop richly.
- Add Seasonings: Stir in minced garlic, hot sauce, smoked paprika, and cumin. Cook, stirring constantly, until fragrant, about 30 seconds.
- Brown Ground Beef: Increase heat to medium-high, add lean ground beef and break it apart with a sturdy spoon or spatula. Cook until fully browned and no pink remains, about 6 minutes. Drain excess fat if necessary, leaving some for moisture.
- Deglaze and Simmer: Pour in beef broth and stir to scrape up any browned bits from the pan bottom. Stir in tomato sauce and bring mixture to a simmer. Let simmer for 3 minutes, then remove from heat.
- Combine Ingredients: Stir in the drained pasta, Greek yogurt, and 3/4 cup of the grated cheddar cheese until well combined.
- Assemble Casserole: Transfer the mixture to the prepared casserole dish. Evenly sprinkle the remaining 3/4 cup cheese, panko breadcrumbs, and half of the chopped green onions on top.
- Bake: Bake in the preheated oven for 15 minutes until hot throughout and cheese is melted.
- Broil for Crispness: Switch oven to broil and broil casserole for 2 to 3 minutes, watching closely until breadcrumbs are golden brown and crispy.
- Rest and Serve: Remove casserole from oven and let rest for 5 minutes. Sprinkle the remaining green onions on top and serve hot for a delicious and comforting meal.
Notes
- Cooking the onions until brown and soft is crucial for the depth of flavor in this casserole.
- Use whole wheat pasta to add extra fiber and nutrients for a healthier version.
- Adjust the hot sauce amount to control the spiciness of the dish.
- If your ground beef is very fatty, drain excess fat after browning for a less greasy casserole.
- Keep a close eye during broiling to avoid burning the breadcrumb topping.
- Greek yogurt adds creaminess and a slight tang without the heaviness of sour cream.
