Can I use oven-ready pasta to save time?

While convenient, oven-ready pasta doesn't work well in this recipe as it requires a specific amount of liquid to cook properly. The pre-cooked pasta creates the creamy texture that makes this casserole special. Stick with cooking the pasta separately for best results.

How can I make this recipe healthier?

Easy modifications include using whole grain pasta for added fiber, swapping ground turkey for beef, increasing the vegetable content, and using light cream cheese and sour cream. You can also reduce the cheese on top by about half while still maintaining that satisfying cheesy flavor.

My family doesn't like bell peppers. What can I substitute?

You can simply omit the bell peppers or replace them with finely diced carrots, celery, or even mushrooms for a similar texture without the pepper flavor. The key is to dice them small enough that they cook in the same amount of time.

Can I make this in a slow cooker?

This recipe isn't ideal for a full slow cooker treatment because of the layering and pasta. However, you can prepare the meat sauce in a slow cooker (4 hours on low), cook the pasta separately, and then layer and bake as directed. This splits up the cooking process if you're tight on time before dinner.

Hamburger Casserole Recipe

Description

A hearty and comforting dish packed with savory ground beef, creamy pasta, and melted cheese. This hamburger casserole is a perfect family meal that’s easy to make and packed with irresistible flavors. Great for busy evenings or cozy weekends, this satisfying recipe is sure to become a weeknight favorite.

Ingredients

Units Scale

For the Meat Mixture

1 pound ground beef (lean preferred)
1/2 cup diced onion
1/2 cup diced bell pepper (any color)
2 cloves garlic, minced
14.5 ounces (1 can) diced tomatoes, drained
2 tablespoons tomato paste
1 teaspoon kosher salt
1 teaspoon Italian seasoning (store-bought or homemade)
1/2 teaspoon ground black pepper
1 teaspoon Worcestershire sauce

For the Pasta Mixture

8 ounces dry shell pasta (1/2 box)
8 ounces cream cheese (room temperature and cut into cubes)
1/2 cup sour cream
3 tablespoons unsalted butter (melted)

For Assembly

1/2 cup freshly shredded cheddar cheese
1/2 cup freshly shredded mozzarella cheese
Fresh parsley (optional, for garnish)

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Instructions

Preheat the Oven
Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and set it aside.
Cook the Meat Mixture
In a large skillet set over medium-high heat, brown the ground beef until it is no longer pink. Use a slotted spoon to transfer the cooked beef to a paper towel-lined bowl. Add the onion and bell pepper to the skillet and sauté in the leftover fat for 2-3 minutes. Add the minced garlic and cook for an additional 30 seconds. Return the beef to the skillet, then stir in the drained tomatoes, tomato paste, salt, Italian seasoning, black pepper, and Worcestershire sauce. Bring the mixture to a boil, reduce the heat, and let it simmer for 5 minutes. Remove from the heat and set aside.
Prepare the Pasta Mixture
While the meat mixture is cooking, boil the shell pasta according to package instructions. Drain the cooked pasta and transfer it to a large mixing bowl. Add the softened cream cheese, sour cream, and melted butter to the hot pasta. Mix well until all the noodles are evenly coated in the creamy mixture.
Assemble the Casserole
Spread half of the creamy pasta mixture across the base of the prepared baking dish. Layer half of the meat mixture on top of the pasta. Repeat the layers with the remaining creamy pasta and meat mixture. Sprinkle the shredded cheddar and mozzarella cheese evenly over the top.
Bake and Serve
Place the baking dish, uncovered, in the preheated oven and bake for 25-30 minutes, or until the casserole is heated through and the cheese is melted. For a golden and bubbly top, broil the cheese for 1-2 minutes at the end of baking. Garnish with fresh parsley if desired, and let the casserole rest for 10 minutes before serving. Enjoy!

Notes

Alternative with Potatoes: Swap the pasta for 3 pounds of Yukon Gold potatoes sliced into ¼-inch rounds. Boil them until just fork-tender (8-10 minutes) and use them as the base layer instead. Mix the butter, cream cheese, and sour cream, then spread it over the potatoes before layering with the meat mixture and cheeses. Proceed with the recipe as written.
Storage: Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Note that cream-based casseroles do not freeze well, so freezing is not recommended.
Make-ahead Tip: You can brown the beef and prepare the pasta mixture in advance, then assemble the casserole just before baking for an easy prepped dinner.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 5g
Sodium: 800mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 2g
Protein: 23g
Cholesterol: 100mg