Introduction

This Hamburger Casserole is a hearty, comforting dish that combines savory ground beef, tender elbow macaroni, and a tangy, flavorful sauce. Topped with melted cheddar and crisp romaine lettuce, it’s a satisfying meal perfect for busy weeknights or casual gatherings.

Hamburger Casserole Recipe - Recipe Image

Ingredients

Kosher salt
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 (about 1 1/2 cups), divided
2 tbsp. toasted sesame seeds (optional)
1 head romaine lettuce, chopped

Instructions

Step 1: Preheat the oven to 400°F (200°C). Bring a medium pot of salted water to a boil and cook the elbow macaroni until very al dente, about 2 minutes less than package directions. Drain and transfer the pasta to a 13″ x 9″ baking dish.
Step 2: Heat a large skillet over medium-high heat. Add the ground beef in large chunks and cook undisturbed for about 4 minutes until a deep brown crust forms on the bottom. Break up the meat with a spatula and cook, stirring occasionally, until no pink remains, about 4 more minutes. Transfer the beef to the baking dish with the pasta.
Step 3: Reduce the heat to medium. In the same skillet, cook the onion and garlic until softened and translucent, about 5 to 7 minutes. Stir in the diced tomatoes, mayonnaise, chopped pickles, ketchup, Worcestershire sauce, mustard, 1 cup water, freshly ground black pepper, and 1 teaspoon salt. Pour this mixture into the baking dish.
Step 4: Add 3 ounces of the shredded cheddar cheese to the dish and stir gently to combine. Sprinkle the remaining 3 ounces of cheddar evenly on top. If using, sprinkle toasted sesame seeds over the cheese layer.
Step 5: Bake the casserole in the preheated oven for 10 to 12 minutes until the cheese is melted and bubbly. Remove from the oven and top with chopped romaine lettuce before serving.
Step 6: To make ahead, assemble the casserole without baking and cover tightly with foil. Refrigerate for up to 1 day. When ready to serve, bake in a preheated oven for 12 to 15 minutes until heated through and cheese is melted.

Tips & Variations

For extra flavor, swap yellow mustard for Dijon and add a pinch of smoked paprika to the sauce.
Use curly or shell pasta instead of elbow macaroni for a different texture.
If you prefer, substitute ground turkey or chicken for ground beef to lighten the dish.
Add a handful of chopped fresh herbs like parsley or chives on top for freshness.
Omit the sesame seeds if you don’t have them or want to keep things simple.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. The lettuce topping is best added fresh each time to keep its crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any sturdy short pasta like shells, rotini, or penne will work well in this casserole.

Is it possible to freeze the casserole?

Yes, you can freeze the assembled casserole before baking. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Hamburger Casserole Recipe

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★★★★★

4.8 from 55 reviews

This Hamburger Casserole combines tender elbow macaroni, savory ground beef, and a tangy sauce loaded with pickles, ketchup, mustard, and Worcestershire sauce. Topped with melted cheddar cheese and crisp romaine lettuce, it’s a comforting dish perfect for family dinners or meal prep, delivering familiar cheeseburger flavors in a baked, hearty casserole form.

Author: Lila
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

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

Preheat and cook pasta: Preheat oven to 400°F (204°C). In a medium pot of boiling salted water, cook the elbow macaroni, stirring occasionally, until very al dente—about 2 minutes less than the package instructions. Drain the pasta and transfer it to a 13″ x 9″ baking dish.
Brown the ground beef: While pasta cooks, heat a large skillet over medium-high heat. Add ground beef in large chunks and cook undisturbed for about 4 minutes, allowing a deep brown crust to develop on the bottom. Then break up the beef with a spatula and continue cooking, stirring occasionally, until there is no pink remaining, about 4 more minutes. Transfer the cooked beef to the baking dish with the pasta.
Sauté aromatics and combine sauce ingredients: Reduce skillet heat to medium. Add the chopped onion and garlic; cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Stir in diced tomatoes, mayonnaise, chopped dill pickles, ketchup, Worcestershire sauce, mustard, 1 cup water, freshly ground black pepper, and 1 teaspoon salt. Once combined, transfer this mixture to the baking dish over the beef and pasta.
Add cheese and mix: Stir 3 ounces of shredded cheddar cheese into the casserole mixture for even distribution. Then sprinkle the remaining 3 ounces of cheddar evenly over the top. Optionally, sprinkle with toasted sesame seeds to mimic a burger bun topping.
Bake the casserole: Place the baking dish in the preheated oven and bake for 10 to 12 minutes, or until the cheese is melted, bubbly, and slightly golden.
Add fresh lettuce topping: Remove the casserole from the oven and immediately top with chopped romaine lettuce to add a fresh, crisp contrast.
Make ahead option: You can prepare the entire casserole (assembly only, no baking) up to one day in advance. Cover tightly with foil and refrigerate. When ready to serve, bake in a preheated 400°F oven for 12 to 15 minutes until hot and bubbly.

Notes

Cooking macaroni al dente prevents overcooking during baking, ensuring pasta maintains a pleasant texture.
Using toasted sesame seeds is optional, but they add a fun nod to hamburger buns.
The chopped romaine lettuce topping should be added just before serving to preserve its crispness and freshness.
This casserole can be a great make-ahead meal, simply assemble, refrigerate, and bake when needed.
For a slightly lighter version, consider substituting ground turkey or chicken for ground beef.

Keywords: Hamburger casserole, cheeseburger casserole, easy casserole, ground beef recipe, comfort food, baked pasta dish