Ground Beef Hamburger Casserole
A comforting and delicious casserole that combines ground beef, tender vegetables, and melty cheese, perfect for family dinners any night of the week.
Ingredients
Main Ingredients
- 1 pound ground beef (85/15 for flavor; leaner if you prefer less fat)
- 1 medium onion, finely chopped (adds sweetness and aroma)
- 2 cloves garlic, minced (fresh garlic for depth)
- 1 cup frozen peas and carrots (or 1 cup fresh diced carrots and peas)
- 2 cups cooked pasta (rotini, elbow, or egg noodles — whole-wheat works for a healthier option)
- 1 can (10.5 oz) condensed cream of mushroom soup (or cream of celery for a lighter taste)
- 1/2 cup milk (or unsweetened almond milk for dairy-light)
- 1 cup shredded cheddar cheese (or a blend of cheddar and mozzarella for meltiness)
- 1 tablespoon Worcestershire sauce (for savory depth)
- 1 teaspoon dried Italian seasoning (or 1 tablespoon fresh parsley)
- to taste Salt and black pepper
- 1/2 cup panko breadcrumbs mixed with 1 tablespoon melted butter (for a crunchy topping) Optional
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Brown the ground beef: Heat a large skillet over medium-high heat, add the ground beef, and break it up with a spatula. Cook until no longer pink, about 6–8 minutes. Drain excess fat if needed.
- Sauté aromatics: Add the chopped onion and minced garlic to the skillet with the browned beef. Cook until softened and fragrant, about 3–4 minutes.
- Add vegetables and seasonings: Stir in peas and carrots, Worcestershire sauce, Italian seasoning, salt, and pepper. Cook for 2 minutes to marry the flavors.
- Make the sauce: In a mixing bowl, whisk together the condensed soup and milk until smooth, then pour into the skillet. Let it simmer for a minute.
- Combine with pasta: Add the cooked pasta to the skillet and toss everything together so the pasta is coated in the creamy mixture and the beef is evenly distributed.
- Transfer and top: Pour the mixture into your prepared baking dish. Sprinkle with shredded cheese, and if using, sprinkle the panko-butter mixture on top for crunch.
- Bake: Place in the oven and bake for 20–25 minutes until bubbling and the top is golden brown. Broil for the last 1–2 minutes for extra browning, watching carefully.
- Rest and serve: Let the casserole rest for 5 minutes before scooping.
Notes
For variations, consider using whole-wheat pasta for a healthier option or plant-based crumbles for a vegetarian version.