Hamburger Casserole

If saucy, beefy, cheesy pasta is your idea of comfort food, you’ve got to try this hamburger casserole. It’s a favorite of mine, not only because of the creamy sauce, gooey cheese, crispy fried onion topping, and classic burger flavor, but also because I can make it days or even weeks ahead and pop it in the oven whenever I want. A crowd-pleasing weeknight dinner that’s ready whenever you need it? Now, that’s my definition of a dream meal.

Ground beef is one of my top proteins for family meals because it's pretty budget-friendly, easy to find, and so darn versatile. I love to keep a pound in the freezer for last-minute ground beef dinners. (Speaking of, here are some handy tips for thawing ground beef if you need ’em.)

If you've been craving good, no-fuss comfort food, give this one a try!

Can you make hamburger casserole ahead of time?

Yes, and you have a few options! The casserole can be assembled up to 1 day ahead, covered, and refrigerated. Wait to add the crispy onions until just before baking so they stay nice and crunchy.

You can also prepare the components separately. Make the meat sauce up to 3 days ahead and refrigerate it in an airtight container. The pasta can also be cooked up to 3 days ahead; rinse it, then refrigerate it in a zip-top bag or airtight container. When you’re ready to assemble the casserole, gently reheat the sauce on the stovetop over low heat before stirring in the pasta. Top the casserole with cheese and crispy onions, then bake as directed.

Can you freeze hamburger casserole?

Yes, with a few easy adjustments. Just undercook the pasta by an extra minute so it doesn’t get too soft when the casserole is thawed and baked. And leave off those crispy fried onions for now—they’ll lose their crunch in the freezer. Sprinkle them on right before the casserole goes into the oven instead.

To freeze, wrap the unbaked casserole with a double layer of foil and freeze it for up to 3 months. Let the casserole thaw in the refrigerator overnight before removing the foil and baking as directed, adding a few minutes to the bake time as needed until it's golden and bubbly.

What do you serve with hamburger casserole?

This casserole takes care of the meaty, saucy carbs on your plate. Serve it with a fresh vegetable dish like this perfect side salad, Caesar salad, roasted asparagus, or garlic green beans.

How to Make Hamburger Casserole

INGREDIENTS

• Pasta: Fusilli or cavatappi are both great choices because their twisty shapes catch plenty of the creamy sauce, but penne, rigatoni, or shells can be used instead.
• Ground beef: Beef gives the casserole its hearty, satisfying base. Ground turkey will also work.
• Green bell pepper: Bell pepper adds color and freshness to the creamy casserole. You can swap in any color bell pepper you like.
• Onions: This casserole has three types of onion: yellow onion, which softens and melts into the beef; green onions, which are folded into the pasta and sprinkled on top just before serving; and crispy fried onions, which create the ultimate crunchy, golden topping.
• Garlic: Four cloves give the casserole plenty of savory flavor without overpowering it.
• Smoked paprika: Just a teaspoon adds smoky warmth and a little extra depth. Regular paprika will work if that’s what you have, though you’ll miss some of the smokiness.
• Beef broth: Broth loosens the tomato sauce while adding another layer of meaty flavor.
• Tomato sauce: This forms the tomatoey backbone of the casserole and gives the sauce plenty of body.
• Dijon mustard: This recipe calls for country Dijon, a coarse, rustic mustard made with crushed or whole mustard seeds. If you can’t find country Dijon, substitute regular Dijon or whole-grain mustard.
• Worcestershire sauce: A spoonful makes the beef taste even beefier. It drives home that hamburger flavor.
• Cheese: Cream cheese is the secret to making the sauce rich, creamy, and smooth. Pepper jack is stirred into the pasta and sprinkled over the casserole, where it melts into a golden, bubbly topping. It adds a subtle kick, but monterey jack or cheddar works well if you prefer something milder.
• Milk: Milk helps the cream cheese melt into a smooth, pourable sauce. Whole milk makes it especially rich, but 2 percent milk can be used in a pinch.

STEP-BY-STEP INSTRUCTIONS

While the pasta boils, cook the ground beef with the bell pepper and yellow onion. Break up the beef as it browns so you get nice, even crumbles. Once it’s no longer pink and the vegetables have softened, add the garlic and seasonings and let them cook for a minute.

Stir in the broth, tomato sauce, mustard, and Worcestershire, then let everything bubble for a few minutes. Take the pan off the heat and add the cream cheese and milk. This is where the sauce turns creamy and wonderful—just keep stirring until it’s nice and smooth.

Add some of the pepper jack, the green onions, and the cooked pasta. Toss it all together until every twist and curl of pasta is coated.

Spoon the whole mixture into a greased baking dish, then cover the top with the rest of the pepper jack. Scatter it from edge to edge so every bite is nice and cheesy.

Finish with a layer of crispy, crunchy fried onions, then pop the casserole into the oven. Bake it until the cheese is melted, the sauce is bubbling around the edges, and the topping is golden.

Sprinkle on a few more green onions for a fresh finish, then spoon the casserole into bowls while it’s still hot and gloriously cheesy.

A full list of ingredients and directions can be found in the recipe below.