Homestyle Cheesy Hamburger Casserole: Quick Weeknight Dinner (Print Version)

Simple Cheesy Hamburger Casserole. This easy main dish brings comfort and flavor to your table with minimal fuss. Perfect for busy weeknights!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains dairy, meat, gluten

# Ingredients:

→ Base Ingredients

01 - 1 lb (450g) lean ground beef (80/20 preferred)
02 - 2 cups (approx 8 oz) elbow macaroni, uncooked
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 2 cups (480ml) low-sodium beef broth
06 - 1 cup (240ml) whole milk

→ Flavor Boosters

07 - 2 tbsp tomato paste
08 - 1 tsp Worcestershire sauce
09 - 1 tsp dried oregano
10 - 1/2 tsp salt (or to taste)
11 - 1/4 tsp freshly ground black pepper (or to taste)

→ Cheesy Goodness

12 - 2 cups (8 oz) sharp cheddar cheese, freshly shredded

→ Optional Toppings

13 - Fresh parsley, chopped (for garnish)
14 - Crispy fried onions (for extra crunch)

# Instructions:

01 - First things first, grab your biggest skillet or Dutch oven and get it hot over medium-high heat. Toss in your ground beef and break it up with a spoon. Let it sizzle and brown nicely, stirring occasionally, until there's no pink left. This usually takes me about 5-7 minutes. Once it's browned, drain off most of that excess fat – I usually leave just a tablespoon or two for flavor. Then, add your diced onion to the pan, stirring it into the beef. Cook until the onion softens, about 3-5 minutes, and you'll start to smell that lovely sweet aroma filling your kitchen. Don't forget to stir!
02 - Now for the flavor magic! Push the beef and onions to one side of the pan, creating a little space. Add your minced garlic and tomato paste to that clear spot. Let them cook for about a minute, stirring them constantly, until the garlic is fragrant and the tomato paste darkens slightly. This step really deepens the flavor, honestly. Then, stir the garlic and tomato paste into the beef and onions, mixing it all together. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. This is where all that delicious fond comes into play, adding so much richness to your cheesy hamburger casserole.
03 - Bring that savory mixture to a gentle simmer. Stir in the dried oregano, a good pinch of salt, and a generous crack of black pepper. Let it simmer uncovered for about 5-7 minutes, allowing the sauce to thicken slightly and all those flavors to meld together. While the sauce is simmering, cook your elbow macaroni according to package directions, but aim for slightly al dente – remember, it's going to bake more in the oven! I always taste a piece of pasta to make sure it's just right. Drain the pasta well, but don't rinse it; we want that starchy goodness to help the sauce cling.
04 - Once your pasta is drained, add it directly to the skillet with the beef sauce. Pour in the milk and stir everything together gently until the pasta is evenly coated in that luscious sauce. Now for the star of the show: the cheese! Stir in about two-thirds of your shredded cheddar cheese. Watch it melt into gooey ribbons, coating every piece of pasta and beef. This is where the cheesy hamburger casserole truly starts to come alive. Give it a good stir, making sure everything is gloriously cheesy and combined.
05 - Carefully transfer the entire cheesy pasta and beef mixture into a 9x13-inch baking dish. Spread it out evenly. This is where I sometimes make a bit of a mess, but hey, that's real cooking, right? Once it's all nestled in the baking dish, sprinkle the remaining one-third of the shredded cheddar cheese evenly over the top. You want a nice, generous layer of cheese because, honestly, who doesn't love a golden, bubbly cheese crust on their casserole?
06 - Pop that baking dish into your preheated oven at 375°F (190°C). Bake for 15-20 minutes, or until the cheese on top is beautifully melted, bubbly, and golden brown. You'll know it's ready when the edges are simmering and your kitchen smells absolutely amazing – like pure comfort. Once it's done, pull it out of the oven and let it rest for about 5-10 minutes before serving. This resting time helps the sauce set a little, making it easier to serve. Trust me, it's worth the wait!

# Notes:

01 - Don't overcook the pasta, it'll bake more in the oven!
02 - Leftovers are great, but sometimes the pasta gets a little soft after reheating.
03 - Try adding a can of diced tomatoes (drained) for extra veggie goodness and tang.
04 - Serve with a simple green salad to cut through the richness and add freshness.

# Tools You'll Need:

01 - Large skillet or Dutch oven
02 - 9x13-inch baking dish
03 - colander

# Nutrition Facts (Per Serving):

Calories: 450 Calories
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 25g

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