HAMBURGER CASSEROLE

• Preparation Time: 15 minutes

• Cooking Time: 30 minutes

• Total Time: 45 minutes

• Servings: 6–8

• Skill Level: Easy
  Simple steps with minimal prep. Just cook, layer, and bake!

Ingredients

Main Ingredients:

• 1 pound ground beef (80–85% lean)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 cups uncooked elbow macaroni (or any small pasta shape)

• 1 can (15 oz) tomato sauce

• 1 can (14.5 oz) diced tomatoes, undrained

• 1 tsp Italian seasoning

• ½ tsp paprika

• Salt and pepper, to taste

• 1 ½ cups shredded cheddar cheese

• 1 cup mozzarella cheese, shredded

• 1 tbsp olive oil (optional, for sautéing)

• Fresh parsley or basil for garnish (optional)

Optional Add-Ins and Variations:

• 1 cup frozen peas or corn

• ½ cup chopped bell pepper

• ¼ tsp red pepper flakes (for heat)

• ½ cup sour cream or cream cheese for a creamier casserole

• Use ground turkey or chicken instead of beef for a lighter version

Special Equipment

• Large skillet or sauté pan

• 9×13 inch casserole dish

• Large pot for boiling pasta

• Mixing spoon or spatula

• Cheese grater (if shredding cheese fresh)

Step-by-Step Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add macaroni and cook until al dente (firm to the bite), about 1–2 minutes less than package directions.

3. Drain and set aside. (Tip: Toss with a tiny bit of olive oil to prevent sticking.)

Step 2: Brown the Ground Beef

1. In a large skillet over medium heat, cook the ground beef until browned, about 5–7 minutes.

2. Add the chopped onion and garlic. Cook another 2–3 minutes until the onion becomes translucent.

3. Drain excess fat if necessary.

Step 3: Make the Sauce

1. To the beef mixture, stir in:

   • Tomato sauce

   • Diced tomatoes (with juices)

   • Italian seasoning

   • Paprika

   • Salt and pepper to taste

2. Simmer for 5–7 minutes to allow the flavors to meld and sauce to thicken slightly.

Step 4: Combine Pasta and Sauce

1. Preheat oven to 375°F (190°C).

2. In a large bowl or in the skillet (if it’s big enough), mix the drained pasta with the beef and tomato sauce mixture.

3. Stir in ½ cup of cheddar cheese and ½ cup of mozzarella cheese for a melty, creamy bite throughout.

Step 5: Assemble and Bake

1. Pour the beef-pasta mixture into a greased 9×13 inch casserole dish.

2. Top evenly with the remaining 1 cup cheddar and ½ cup mozzarella.

3. Cover loosely with foil and bake for 20 minutes.

4. Remove foil and bake uncovered for an additional 5–10 minutes, or until cheese is golden and bubbly.

Step 6: Garnish and Serve

1. Let the casserole rest for 5–10 minutes before serving. This helps everything set up nicely.

2. Garnish with chopped parsley or basil if desired.

3. Serve with a side salad, garlic bread, or steamed veggies for a complete meal.

Tips for Success

• Cook pasta slightly under: It continues to cook in the oven and this prevents it from getting mushy.

• Drain your meat: This keeps your casserole from being greasy.

• Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.

• Double and freeze: This dish freezes beautifully. Make one now and freeze one for later!

Make-Ahead and Freezer Instructions

To Make Ahead:

Assemble the casserole (without baking), cover tightly, and refrigerate for up to 24 hours. When ready to bake, remove from fridge and bake as directed, adding 5–10 extra minutes.

To Freeze:

Assemble in a freezer-safe dish, cover tightly with plastic wrap and foil. Freeze for up to 3 months. To bake, thaw overnight in the fridge and then bake as usual.

Nutrition Information (per serving, based on 8 servings)

Note: Nutrition facts are estimates and will vary based on exact brands and quantities used.