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Yields:
6 - 8 serving(s)
Prep Time:
30 mins
Total Time:
1 hr
If your kids are like mine and enjoy any sort of saucy, beefy, cheesy pasta, they'll positively love this hamburger casserole. I also love this casserole because, beyond the creamy sauce, the cheese and fried onion topping, and the real burger flavor, I can make the dish days or even weeks ahead and pop it in the oven whenever I want. A crowd-pleaser than I can have on the table in 30 minutes? Now, that's my definition of a dream meal.
I think ground beef is one of the best proteins for family meals because it's relatively budget-friendly and so darn versatile. I love to keep a pound in the freezer for last-minute meals. (Speaking of, here's tips on how to thaw ground beef if you need 'em.) Aside from a few ingredients, this dish is made with things I almost always have on hand so it's easy to pull together. If you've been craving burgers or just good, no-fuss comfort food, give this one a try!
Can you freeze hamburger casserole?
Yes, but you'll need to make a few changes to the recipe. If you plan to freeze the casserole, undercook the pasta by an additional minute. This keeps the pasta from overcooking once the casserole is thawed and baked. If freezing, you should also leave off the crispy onions on top as they will become soggy. Wait to add those until just before baking.
Wrap the unbaked casserole with a double layer of foil and freeze for up to three 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.
Can you make hamburger casserole ahead of time?
Yes, it can be assembled a day ahead of time, covered and refrigerated. Wait to add the crispy onions until time to bake. The meat sauce mixture can be made up to three days in advance and stored in an airtight container in the refrigerator. The pasta can be made up to three days in advance, rinsed, and stored in a zip-top bag in the refrigerator. Reheat the sauce on the stove over low heat before adding the pasta.
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Ingredients
- 1 Tbsp.
olive oil, plus more for the baking dish
- 1 1/2 tsp.
kosher salt, plus more for the pasta
- 12 oz.
fusilli or cavatappi pasta
- 1 lb.
ground beef
- 1
green bell pepper, chopped
- 1
yellow onion, chopped
- 4
garlic cloves, finely chopped
- 1 tsp.
smoked paprika
- 1/2 tsp.
black pepper
- 2 cups
beef broth
- 1
(15-ounce) can tomato sauce
- 1 Tbsp.
country dijon mustard
- 1 Tbsp.
Worcestershire sauce
- 1
(4-ounce) block cream cheese, cubed
- 1/2 cup
milk
- 8 oz.
shredded pepper jack cheese (about 2 cups)
- 4
green onions, sliced, plus more for sprinkling
- 3/4 cup
crispy onions
Directions
- Step 1Preheat the oven to 375°F. Grease a 13-by-9-inch baking dish with the oil.
- Step 2Bring a large pot of salted water to a boil and cook the pasta for 1 minute less than the package directions. Drain and set aside.
- Step 3In a large sauté pan or Dutch oven, heat the oil over medium heat. Add the ground beef, bell pepper, and onion and cook, breaking up the beef with a wooden spoon, until the beef browns and the vegetables start to turn golden, 10 to 12 minutes. Add the garlic, paprika, pepper, and 1 1/2 teaspoons salt and cook until fragrant, about 1 minute. Add the beef broth, tomato sauce, mustard, and Worcestershire sauce. Bring to a boil, then reduce the heat to medium-low and simmer until the sauce is slightly reduced, about 5 minutes.
- Step 4Remove the pan from the heat and whisk in the cream cheese and milk. Fold in 1 cup of the pepper jack cheese, and then the green onions and pasta.
- Step 5Transfer the pasta mixture to the prepared baking dish, sprinkle with the remaining 1 cup pepper jack cheese and the fried onions, and bake until golden and bubbly, 20 to 25 minutes. Sprinkle with more green onions and serve.
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