Hearty Cheesy Hamburger Casserole: Easy Dinner (Print Version)

Cheesy Hamburger Casserole is pure comfort. This easy recipe brings back childhood memories and saves weeknights. Simple ingredients, big flavor.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Main Players

01 - 1 lb (450g) ground beef (80/20 recommended)
02 - 8 oz (225g) elbow macaroni

→ Flavor Foundation

03 - 1 medium onion, diced
04 - 2-3 cloves garlic, minced
05 - 1 tsp salt, or to taste
06 - 1/2 tsp black pepper, or to taste

→ Creamy Goodness

07 - 1 (10.5 oz) can condensed cream of mushroom soup
08 - 1 cup (240ml) whole milk

→ Cheesy Top-Off

09 - 2 cups (225g) shredded sharp cheddar cheese, divided

# Instructions:

01 - First up, get your biggest skillet hot over medium-high heat, then toss in that ground beef. Break it up with a spoon, you know the drill. While it’s browning, I usually get my onion and garlic prepped. Once the beef is mostly cooked through, drain off any excess fat – I always forget a colander and end up awkwardly tilting the pan, oops! Then, add your diced onion and minced garlic. Sauté until the onion is softened and everything smells incredible, honestly, this is where the magic starts.
02 - Now for the good stuff! Reduce the heat to medium-low. Stir in that trusty can of cream of mushroom soup, the milk, a good pinch of salt, and some freshly cracked black pepper. Whisk it all together until it's smooth and starts to warm through. This is where you can really smell that classic casserole base forming. I’ve made the mistake of adding the cheese too early here – don't! It gets clumpy. Just let the sauce get happy.
03 - While your sauce is warming, get a separate pot of salted water boiling for your macaroni. You want to cook it al dente, maybe even slightly <em>under</em> al dente, because it’s going to finish cooking in the oven. I always taste a piece to make sure it’s got just a little bite left. If you overcook it here, you'll end up with mushy pasta in your <strong>Cheesy Hamburger Casserole</strong>, and nobody wants that! Drain it well once it's ready.
04 - Time to bring it all together! Add the drained macaroni to your skillet with the beef and creamy sauce. Stir gently to combine everything, making sure every noodle and piece of beef is coated in that luscious sauce. This is where I transfer it to my baking dish. I usually use a 9x13, but I’ve crammed it into a smaller one before, just means it's taller! Pour half of the mixture into your prepared baking dish.
05 - Now for the best part, in my opinion, the cheese layer! Sprinkle about half of your shredded cheddar cheese evenly over the mixture in the baking dish. You could honestly add more here, I won't tell. This middle layer melts into an ooey-gooey surprise when you dig in. Then, spoon the remaining hamburger-macaroni mixture over the cheese. Smooth it out with the back of a spoon or spatula.
06 - Finally, sprinkle the remaining shredded cheddar cheese generously over the top of your <strong>Cheesy Hamburger Casserole</strong>. Pop it into your preheated oven at 375°F (190°C). Bake for about 20-25 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and golden brown, maybe even a little crispy in spots – that’s my favorite! Let it rest for a few minutes before serving, it helps everything set up.

# Notes:

01 - A little secret: don't overcook the pasta before baking, it'll get mushy!
02 - This casserole is even better the next day, trust me on that.
03 - Ran out of cheddar? Mozzarella works, though it's a different vibe.
04 - Serve with a crisp green salad to cut through the richness.

# Equipment Needed:

01 - Large skillet
02 - 9x13 inch baking dish
03 - large pot

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 25-35g

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