Last winter, right after the first real snowfall of the season, my niece Clara invited herself over with the promise of “helping” me organize my recipe box. She’s in her late twenties, full of energy and ideas, and somehow always finds a way to turn my quiet Saturday into a bustling afternoon.
After three drawers of recipe clippings and scribbled cards, we needed something warm, hearty, and easy. Clara asked, “Do you still make that cheesy hamburger casserole you used to bring to school potlucks?” That made me smile.
I remembered those chilly evenings after parent-teacher conferences when the staff lounge would be filled with crockpots and casseroles, and mine would be scraped clean before anyone got to seconds. It’s one of those recipes that doesn’t need a fancy name or special ingredients. It’s just good, dependable food that feels like a hug.
So that day, we pulled out what we had in the pantry and whipped it up together. We sat by the window, watching the snow pile up, plates on our laps, savoring each cheesy, beefy bite like it was a snow day reward. Clara jotted the recipe into her phone before heading home. I didn’t mind that she forgot the organizing part, she left with a full stomach and a family classic.
Short Description
A comforting, cheesy hamburger casserole bake made with ground beef, pasta, tomatoes, mushroom soup, and plenty of melty cheddar. It comes together easily and bakes up golden and bubbly.
Key Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 cups cooked pasta (elbow, rotini, or your choice)
- 1 can (15 oz) diced tomatoes
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Tools Needed
- Large skillet
- Mixing spoon or spatula
- Large mixing bowl (optional)
- 9×13-inch baking dish
- Oven
Cooking Instructions
Step 1: Cook the Beef and Onion
In a large skillet over medium heat, cook ground beef and chopped onion until the beef is browned and crumbly and the onion is soft. This builds a rich, savory base.
Step 2: Drain and Add Flavor
Drain any excess grease. Stir in diced tomatoes, cream of mushroom soup, garlic powder, Italian seasoning, salt, and pepper. Mix until evenly combined and heated through.
Step 3: Add the Pasta
Gently fold the cooked pasta into the meat mixture. Stir to coat all the pasta with the sauce.
Step 4: Transfer and Top with Cheese
Spoon the mixture into a greased 9×13 baking dish. Spread evenly, then sprinkle the shredded cheddar cheese generously over the top.
Step 5: Bake to Perfection
Bake in a preheated 350°F oven for 25–30 minutes, until the cheese is melted, bubbly, and golden.
Step 6: Rest and Serve
Let the casserole sit for 5 minutes before serving. This allows it to set for easier slicing.
Why You’ll Love This Recipe
Comfort Food Classic: Each bite is rich, creamy, and satisfying.
Quick and Easy: Simple ingredients and fast prep make it a go-to weeknight dinner.
Customizable: Switch up the pasta, cheese, or seasoning to suit your taste.
Kid-Approved: Cheesy, savory, and familiar—kids love it.
Make-Ahead Friendly: Prepare it in advance and just pop it in the oven when needed.
Mistakes to Avoid & Solutions
Overcooking the Pasta: Cook pasta just until al dente; it will soften more while baking.
Greasy Casserole: Always drain beef well after browning to avoid an oily texture.
Uneven Baking: Spread the mixture evenly in the pan so it bakes uniformly.
Dry Top Layer: Cover with foil if the cheese browns too quickly before the casserole is heated through.
Too Bland? Taste the sauce before baking and adjust the seasoning as needed.
Serving and Pairing Suggestions
Serve as a main dish with a side salad or steamed green beans.
Great with garlic bread or crusty rolls.
Try it at potlucks or family gatherings—it feeds a crowd.
Works well in both buffet and plated dinner settings.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat individual portions in the microwave until warmed through.
For oven reheating, cover the casserole dish with foil and bake at 300°F until hot.
Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
1. Can I use ground turkey instead of beef?
Yes! It will lighten the dish a bit but still taste delicious.
2. What type of pasta works best?
Short-cut pasta like elbow macaroni, rotini, or penne work well.
3. Can I make this ahead of time?
Absolutely. Assemble it, cover, and refrigerate up to a day in advance. Add 10 extra minutes to the bake time if baking straight from the fridge.
4. Can I add vegetables?
Yes! Try chopped bell peppers, mushrooms, or peas.
5. What cheese can I substitute for cheddar?
Monterey Jack, mozzarella, or Colby Jack are great alternatives.
Tips & Tricks
Add a dash of hot sauce or red pepper flakes if you like a little heat.
Double the recipe and freeze one for a busy weeknight.
Use leftover rotisserie chicken for a quick protein twist.
Sprinkle breadcrumbs on top before baking for a crispy topping.
Stir in a spoonful of sour cream to the meat mixture for added richness.
Recipe Variations
Tex-Mex Twist: Swap Italian seasoning for taco seasoning, use pepper jack cheese, and top with jalapeños.
Bacon Lover’s Casserole: Add crumbled cooked bacon to the meat mixture before baking.
Veggie-Packed Version: Add sauteed zucchini, mushrooms, or spinach for a healthier take.
Creamy Alfredo Style: Use cream of chicken soup and mozzarella cheese, and skip the tomatoes.
BBQ Cheeseburger Bake: Add a few spoonfuls of barbecue sauce and use smoked cheddar.
Final Thoughts
Clara texted me last week to say she made the casserole for her roommate, who now requests it every Sunday. Funny how food can weave its way into the little traditions we make with people. This dish might not win any beauty contests, but it delivers on warmth and flavor every time.
I keep the ingredients on hand because you never know when someone you love will walk through the door needing a hot meal and a familiar hug from the oven.
Cheesy Hamburger Casserole Bake Recipe
Print ThisIngredients
- 1 lb ground beef
- 1 onion, chopped
- 2 cups cooked pasta (elbow, rotini, or your choice)
- 1 can (15 oz) diced tomatoes
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
Step 1: Cook the Beef and Onion
In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft.
Step 2: Add Seasoning and Sauce
Drain the grease. Stir in the diced tomatoes, cream of mushroom soup, garlic powder, Italian seasoning, salt, and pepper. Mix well.
Step 3: Add the Pasta
Stir in the cooked pasta until everything is coated with the sauce.
Step 4: Layer and Add Cheese
Spread the mixture in a greased 9×13 baking dish. Top with shredded cheddar cheese.
Step 5: Bake
Bake at 350°F for 25–30 minutes, until the cheese is melted and bubbly.
Step 6: Cool and Serve
Let it rest for 5 minutes before serving.
