Introduction

This Hamburger Casserole is a comforting, all-in-one dish that combines savory ground beef, tender elbow macaroni, and a tangy, flavorful sauce. Topped with melted cheddar and crisp romaine lettuce, it’s perfect for an easy family dinner or meal prepping ahead of time.

Hamburger Casserole Recipe - Recipe Image

Ingredients

Kosher salt
8 oz. elbow macaroni
1 lb. ground beef
1 large yellow onion, finely chopped
3 cloves garlic, finely chopped
1 (14-oz.) can diced tomatoes
1/2 cup mayonnaise
1/4 cup chopped dill pickles
1/4 cup ketchup
2 tbsp. Worcestershire sauce
2 tbsp. yellow or Dijon mustard
1 tsp. freshly ground black pepper
6 oz. shredded cheddar (about 1 1/2 cups), divided
2 tbsp. toasted sesame seeds (optional)
1 head romaine lettuce, chopped

Instructions

Step 1: Preheat the oven to 400°F. Bring a medium pot of salted water to a boil. Cook the elbow macaroni until very al dente, about 2 minutes less than the package instructions. Drain and transfer the pasta to a 13″ x 9″ baking dish.
Step 2: Heat a large skillet over medium-high heat. Add the ground beef in large chunks and cook undisturbed until a deep brown crust forms on the bottom, about 4 minutes. Break up the meat with a spatula and continue cooking, stirring occasionally, until no pink remains, about 4 more minutes. Transfer the cooked beef to the baking dish with the pasta.
Step 3: Lower the heat to medium. In the same skillet, cook the onion and garlic, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Add the diced tomatoes, mayonnaise, chopped pickles, ketchup, Worcestershire sauce, mustard, 1 cup water, black pepper, and 1 teaspoon salt. Stir to combine and then pour this mixture into the baking dish.
Step 4: Stir in half of the shredded cheddar (3 oz.) until evenly distributed. Sprinkle the remaining cheddar on top, then add the sesame seeds if using.
Step 5: Bake the casserole until the cheese is melted and bubbly, about 10 to 12 minutes. Remove from the oven and top with chopped romaine lettuce before serving.
Step 6: (Optional Make Ahead) You can assemble the casserole without baking up to 1 day ahead. Cover with foil and refrigerate. When ready to serve, bake in the preheated oven for 12 to 15 minutes until heated through and cheese is melted.

Tips & Variations

Use yellow mustard for a milder flavor or Dijon for a bit of a tangy kick.
Add a pinch of smoked paprika or chili flakes to the sauce for subtle heat and depth.
Swap cheddar for a mix of mozzarella and Monterey Jack for a gooey texture.
For a crunchier topping, try panko breadcrumbs toasted with a little butter instead of sesame seeds.
Serve with a side of pickles or extra chopped dill pickles mixed into the salad topping for added zest.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain the best texture, about 15 to 20 minutes. Avoid microwaving to keep the pasta from getting mushy. The fresh lettuce topping is best added just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, other small pasta shapes like shells, rotini, or penne work well in this casserole. Just adjust the cooking time to keep the pasta very al dente before baking.

Is this casserole freezer-friendly?

You can freeze the fully assembled casserole (before baking) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and bake as directed. For best results, add fresh lettuce after baking, rather than freezing it.

Hamburger Casserole Recipe

Print Recipe

★★★★★

4.9 from 81 reviews

This Hamburger Casserole is a comforting and savory dish combining al dente elbow macaroni, browned ground beef, a flavorful tomato-mayonnaise sauce with pickles and spices, topped with melted cheddar cheese and crisp romaine lettuce. It’s an easy, crowd-pleasing meal perfect for family dinners, made quickly in the oven.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

Kosher salt
8 oz. elbow macaroni
1 lb. ground beef
1 large yellow onion, finely chopped
3 cloves garlic, finely chopped
1 (14-oz.) can diced tomatoes
1/2 cup mayonnaise
1/4 cup chopped dill pickles
1/4 cup ketchup
2 tbsp Worcestershire sauce
2 tbsp yellow or Dijon mustard
1 tsp freshly ground black pepper
6 oz. shredded cheddar cheese (about 1 1/2 cups), divided
2 tbsp toasted sesame seeds (optional)
1 head romaine lettuce, chopped

Instructions

Preheat and cook pasta: Preheat your oven to 400°F (200°C). Bring a medium pot of salted water to a boil and cook the elbow macaroni until very al dente—about 2 minutes less than the package instructions suggest. Drain the pasta and transfer it to a 13″ x 9″ baking dish.
Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef in chunks, cooking undisturbed for about 4 minutes until the bottom forms a deep brown crust. Break up the meat with a spatula and continue cooking, stirring occasionally, until no pink remains, about 4 more minutes. Transfer the cooked beef to the baking dish with the pasta.
Sauté onions and prepare sauce: Lower heat to medium and cook the chopped onion and garlic in the same skillet until softened and translucent, about 5 to 7 minutes. Stir in diced tomatoes, mayonnaise, chopped pickles, ketchup, Worcestershire sauce, mustard, 1 cup of water, pepper, and 1 teaspoon of salt. Mix well and transfer this sauce mixture into the baking dish over the beef and pasta.
Add cheese and toppings: Stir in 3 oz. of shredded cheddar cheese to evenly distribute within the casserole. Then top with the remaining 3 oz. cheddar and sprinkle with toasted sesame seeds if using.
Bake the casserole: Place the baking dish in the preheated oven and bake for 10 to 12 minutes, until the cheese melts and the casserole bubbles.
Garnish and serve: Remove casserole from the oven and top with chopped romaine lettuce before serving for a fresh, crunchy finish.
Make ahead tip: This casserole can be assembled without baking up to 1 day in advance. Cover tightly with foil and refrigerate. When ready to serve, bake at 400°F for 12 to 15 minutes until heated through and bubbly.

Notes

Using very al dente pasta prevents the macaroni from overcooking during baking and keeps the casserole’s texture perfect.
If you prefer, use yellow mustard instead of Dijon for a milder tang.
Adding pickles to the sauce gives a unique and flavorful twist reminiscent of a hamburger’s classic toppings.
To make this dish gluten-free, swap elbow macaroni with gluten-free pasta.
Toasting sesame seeds enhances their nutty flavor but is optional.
Leftovers keep well refrigerated for 2-3 days and reheat easily covered in the oven or microwave.

Keywords: hamburger casserole, ground beef casserole, baked macaroni, cheesy casserole, easy dinner recipe, one dish meal