Description
This hearty Hamburger Casserole is a comforting baked dish featuring layers of seasoned ground beef, sautéed vegetables, creamy pasta, and melted cheese. Perfect for a family dinner, it combines classic flavors and a creamy texture in an easy-to-make casserole that comes together in just over an hour.
Ingredients
Scale
Meat Mixture
- 1 pound ground beef (lean preferred)
- ½ cup diced onion
- ½ cup diced bell pepper (any color)
- 2 cloves garlic (minced)
- 14.5 ounces diced tomatoes (drained, 1 can)
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning (store-bought or homemade)
- ½ teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
Pasta and Creamy Mixture
- 8 ounces dry shell pasta (½ box)
- 8 ounces cream cheese (room temperature, cut into cubes, 1 brick)
- ½ cup sour cream
- 3 tablespoons unsalted butter (⅜ stick, melted)
Toppings
- ½ cup freshly shredded cheddar cheese
- ½ cup freshly shredded mozzarella cheese
- Fresh parsley (optional, for garnish)
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set it aside for later.
- Cook the ground beef: Heat a large skillet over medium-high heat. Brown the ground beef until it’s fully cooked and no longer pink. Use a slotted spoon to transfer the cooked beef to a paper towel-lined bowl to drain excess fat.
- Sauté vegetables: In the same skillet with the leftover fat, add the diced onion and bell pepper. Sauté for 2 to 3 minutes until they soften. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Combine meat and seasonings: Return the drained ground beef to the skillet. Add the drained diced tomatoes, tomato paste, kosher salt, Italian seasoning, black pepper, and Worcestershire sauce. Stir well, bring the mixture to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and set aside.
- Cook pasta: Meanwhile, bring a pot of water to a boil and cook the shell pasta according to package instructions until al dente. Drain and transfer the pasta to a large mixing bowl.
- Mix creamy sauce: To the hot pasta, add the cubed cream cheese, sour cream, and melted butter. Mix thoroughly until the pasta is evenly coated and creamy.
- Assemble casserole layers: Spread half of the creamy pasta mixture evenly in the prepared baking dish. Top with half of the meat and vegetable mixture. Repeat layers with the remaining pasta and meat. Finally, sprinkle the shredded cheddar and mozzarella cheeses evenly over the top.
- Bake and finish: Place the casserole in the preheated oven and bake uncovered for 25 to 30 minutes until heated through and bubbly. For a browned cheese topping, broil for 1 to 2 minutes if desired. Remove from oven, garnish with fresh parsley if using, and let rest for 10 minutes before serving.
Notes
- Draining the diced tomatoes helps prevent the casserole from becoming too watery.
- You can substitute shell pasta with other medium-sized pasta shapes like elbow macaroni or penne.
- Using lean ground beef reduces excess grease but you can also use ground turkey or chicken for a lighter version.
- The casserole can be assembled a day ahead and refrigerated before baking; just add a few extra minutes to the bake time if baking from cold.
- For added flavor, sprinkle some parmesan cheese on top before baking.
- Leftovers reheat well in the microwave or oven.
