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–+ servings

Cheesy Hamburger Casserole with Macaroni

This hearty hamburger casserole layers seasoned beef, tender macaroni, and cheese for an easy weeknight dinner everyone will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Beef, Main Course
Cuisine: American
Calories: 445
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound lean ground beef 90/10 or 93/7 lean
  • 2 cups elbow macaroni uncooked
  • 2 cups shredded sharp cheddar cheese divided
  • 1 cup diced yellow onion about 1 medium onion
  • 2 cloves garlic minced
  • 14.5 ounces canned diced tomatoes with their juices
  • 1 cup beef broth low sodium preferred
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper freshly ground
  • 1 teaspoon Italian seasoning or dried Italian herbs

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Heat a large skillet over medium heat and cook the ground beef until browned. Add the diced onion and garlic and sauté until softened.
  3. Stir in the uncooked elbow macaroni, canned diced tomatoes with their juices, and beef broth until everything is well combined.
  4. Season with salt, black pepper, and Italian seasoning. Bring the mixture to a gentle boil, then reduce the heat to low.
  5. Stir in half of the shredded cheddar cheese until it is melted and incorporated.
  6. Transfer the mixture to an oven-safe baking dish, sprinkle the remaining cheddar cheese over the top, and bake for 20 to 25 minutes until bubbly and golden brown.

Nutrition

Calories: 445kcalCarbohydrates: 34gProtein: 30gFat: 21gSaturated Fat: 11gCholesterol: 86mgSodium: 880mgFiber: 3gSugar: 4g

Notes

Use a 2.5 to 3 quart baking dish so the casserole has room to bubble.
Swap ground turkey or Italian sausage for ground beef if desired, but adjust the salt.
Cook the macaroni only until just tender on the stove; it finishes cooking in the oven.
To make ahead, assemble the casserole, cover it, and refrigerate for up to 24 hours before baking; add 5 to 10 minutes to the bake time.
Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days or frozen for up to 3 months; thaw overnight before reheating.
If the top browns too quickly, cover the dish loosely with foil during the last 10 minutes.
Serve with a green salad or roasted vegetables for a complete meal.

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