Dinner

Hamburger Casserole

This hamburger casserole is basically comfort food’s greatest hits album rolled into one bubbling, cheesy masterpiece that’ll have your whole family fighting over seconds.

Picture this: tender elbow macaroni swimming in a rich, beefy sauce that’s been elevated with double-concentrated tomato paste and a splash of Worcestershire for that umami punch that makes you go “mmm” without knowing exactly why.

The beauty of this one-pot wonder is that it cooks the pasta right in the savory beef broth, which means every single noodle absorbs all those incredible flavors instead of just sitting there looking pretty.

Sharp cheddar cheese gets stirred in at the end, creating this gloriously creamy sauce that clings to everything, then more cheese gets sprinkled on top because we’re not monsters.

You can serve it straight from the pot for that cozy, family-style vibe, or pop it under the broiler for a few minutes to get that golden, bubbly cheese top that makes everyone’s eyes light up.

This is the kind of meal that transforms a regular Tuesday into something special, and the best part is you probably have most of these ingredients hanging out in your pantry right now.

Ingredients

For the Base

1 /2 medium yellow onion, diced
1 tablespoon olive oil
1 pound lean ground beef

For the Seasoning

1 1/2 teaspoons granulated garlic
2 teaspoons kosher salt, divided
1 /2 teaspoon freshly ground black pepper, divided

For the Sauce

2 tablespoons double concentrated tomato paste (from a tube)
1 tablespoon Worcestershire sauce
1 (32-ounce) carton beef broth (about 4 cups), divided
1 (14.5-ounce) can regular or petite diced tomatoes

For the Pasta and Cheese

12 ounces dried elbow macaroni (2 1/2 to 3 cups)
8 ounces sharp cheddar cheese, preferably yellow, shredded (about 2 cups)

For Garnish (Optional)

1 tablespoon finely chopped fresh parsley leaves, or 1 thinly sliced medium scallion

Instructions

Preparation

1 If you’d like the casserole to be browned on top, arrange a rack in the middle of the oven and heat the oven to broil. Meanwhile, prepare the casserole. This step is optional but creates a beautiful golden top that adds both visual appeal and a slightly different texture to the cheese.
2 Dice 1/2 medium yellow onion (3/4 to 1 cup). For the most even cooking, aim for pieces about 1/4-inch in size. Grate 8 ounces sharp cheddar cheese on the large holes of a box grater (about 2 cups). Using a microplane grater or food processor makes this step much faster and creates more uniform pieces that melt evenly.

Building the Base

3 Heat 1 tablespoon olive oil in a Dutch oven or large high-sided skillet (broiler-safe if you plan to broil at the end) over medium-high heat until shimmering. The oil should move freely and shimmer when the pan is tilted – this indicates it’s hot enough to properly sear the beef.
4 Add the onion and 1 pound lean ground beef. Break up the beef into small pieces with a wooden spoon, aiming for pieces about the size of a pea for the best texture. Season with 1 1/2 teaspoons granulated garlic, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook until the beef is cooked through and the onion is tender, 6 to 7 minutes. The beef should have no pink remaining and the onions should be translucent.

Creating the Sauce

5 Add 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce. Stir to combine and cook until the tomato paste is darkened in color, about 1 minute. This step is crucial – cooking the tomato paste removes the raw, acidic taste and develops a deeper, richer flavor that forms the backbone of your sauce.
6 Add 3 1/4 cups of the beef broth, 1 (14.5-ounce) can diced tomatoes and their juices, remaining 1 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Stir to combine and bring to a boil. The mixture should bubble vigorously across the entire surface.

Cooking the Pasta

7 Add 12 ounces dried elbow macaroni and cook over medium heat, stirring occasionally, until the pasta is tender, about 10 minutes. If the pasta absorbs all the liquid before it is tender, add some of the remaining beef broth a few tablespoons at a time as needed. The pasta should be al dente – tender but still with a slight bite.

Finishing Touches

8 Remove the pot from the heat. Add 1 1/2 cups of the cheese and stir to combine. The residual heat will melt the cheese and create a creamy sauce. Taste and season with more kosher salt and black pepper as needed.
9 Sprinkle with the remaining 1/2 cup cheese. Cover and let sit until the cheese on top is melted, about 3 minutes, or for a browned top, transfer to the oven and broil uncovered until the cheese on top is melted and browned, 2 to 3 minutes. Watch carefully during broiling as cheese can go from golden to burnt very quickly.

Recommended Equipment and Kitchen Tools

Recommended Tools (for best results):

Dutch oven or large high-sided skillet – Essential for this one-pot method. A cast iron skillet works beautifully and can go from stovetop to broiler seamlessly
Box grater with large holes – Creates the perfect cheese shred size for even melting. A food processor with grating attachment speeds up the process significantly
Wooden spoon – Best for breaking up ground beef without scratching your cookware
Instant-read thermometer – Ensures your beef reaches the safe internal temperature of 160°F (71°C)

Helpful Upgrades:

Kitchen scale – For precise pasta measurements, especially when scaling the recipe up or down
Silicone spatula – Perfect for scraping every bit of that cheesy goodness from the pot
Microplane grater – Makes quick work of grating cheese and creates finer pieces that melt more smoothly

Nice-to-Have Options:

Bench scraper – Helpful for transferring diced onions from cutting board to pot
Storage containers – This recipe makes great leftovers and stores beautifully in glass containers

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation:

Replace elbow macaroni with gluten-free pasta of similar size – corn-based varieties hold up best in this cooking method
Use certified gluten-free beef broth as some brands contain wheat-based thickeners
Cooking time may need to be adjusted by 2-3 minutes as gluten-free pasta can become mushy more quickly

Dairy-Free Modifications:

Substitute sharp cheddar with nutritional yeast (use 1/2 cup) for a cheesy flavor without dairy
Dairy-free cheese shreds work well – use the same amounts but may not melt as smoothly
Add 2 tablespoons cashew cream for richness if desired

Low-Carb Version:

Replace macaroni with cauliflower florets or zucchini spirals – add during the last 5 minutes of cooking
Use shirataki noodles for a pasta-like texture with minimal carbs
Reduce beef broth to 2 cups to prevent excess liquid

Flavor Variations:

Mexican-style: Add 1 teaspoon cumin, 1 teaspoon chili powder, and top with pepper jack cheese
Italian twist: Include 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and use mozzarella cheese
Smoky version: Add 1 teaspoon smoked paprika and 1/4 teaspoon chipotle powder

Nutritional Information and Health Benefits

Key Nutritional Highlights:
This hearty casserole provides approximately 450-500 calories per serving when divided into 6 portions. The lean ground beef delivers high-quality protein (about 25-30 grams per serving), while the pasta provides energy-sustaining carbohydrates. Sharp cheddar cheese contributes calcium and additional protein, making this a well-balanced meal that satisfies hunger and provides sustained energy.

Health Benefits of Main Ingredients:
The lean ground beef is an excellent source of complete protein, iron, zinc, and B-vitamins, particularly B12 which supports nerve function and red blood cell formation. Diced tomatoes provide lycopene, a powerful antioxidant that becomes more bioavailable when cooked, plus vitamin C and potassium. The onions contain quercetin, an anti-inflammatory compound, while also providing prebiotic fiber that supports digestive health. Sharp cheddar cheese supplies calcium for bone health and protein for muscle maintenance.

Dietary Considerations:
This recipe contains gluten (from pasta), dairy (cheese), and is not suitable for vegetarian diets due to the beef and beef broth. Each serving provides approximately 35-40 grams of carbohydrates, making portion control important for those managing blood sugar. The dish is naturally nut-free and can be made in advance for meal prep, maintaining its nutritional value when properly stored.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Ground beef → Ground turkey, ground chicken, or plant-based ground meat (adjust cooking time as needed)
Sharp cheddar cheese → Gruyere, aged white cheddar, or Mexican cheese blend for different flavor profiles
Elbow macaroni → Penne, rotini, or shells – any short pasta that holds sauce well
Beef broth → Chicken broth, vegetable broth, or mushroom broth for different flavor depths

Budget-Friendly Swaps:

Double-concentrated tomato paste → Regular tomato paste (use 3 tablespoons instead of 2)
Fresh parsley → Dried parsley (1 teaspoon) or skip entirely
Sharp cheddar → Mild cheddar or cheese blend when on sale

Pantry Emergency Substitutions:

Worcestershire sauce → Soy sauce mixed with a splash of vinegar
Fresh onion → 2 teaspoons onion powder (add with other seasonings)
Granulated garlic → 3 cloves fresh garlic, minced and added with onions

Pro Tips for Substitutions:

When using different pasta shapes, maintain the 12-ounce weight for proper liquid ratios
Store leftover tomato paste from the tube in the refrigerator for up to 3 months

Make It Diabetes-Friendly

Carb Reduction Strategies:

Replace half the pasta with cauliflower florets to reduce carbs by approximately 30 grams per serving
Use shirataki noodles or zucchini spirals to cut carbs to under 15 grams per serving
Reduce pasta to 8 ounces and add 2 cups frozen mixed vegetables for fiber and nutrients

Portion & Timing Tips:

Serve 1 cup portions instead of larger servings to manage carb intake
Pair with a large green salad to increase fiber and slow glucose absorption
Estimated carbs per standard serving: 35-40 grams; reduced version: 20-25 grams
Add 2 tablespoons ground flaxseed for extra fiber and healthy fats

Protein Enhancement:

Increase ground beef to 1.25 pounds while keeping other ingredients the same
Add 1 cup cooked white beans for additional protein and fiber
Top individual servings with 1 tablespoon chopped nuts for healthy fats

Total Carb Reduction: Up to 50% reduction possible with vegetable substitutions while maintaining satisfying texture and flavor.

Perfect Pairing Suggestions

Beverage Pairings:
A medium-bodied red wine like Merlot or Cabernet Sauvignon complements the rich, beefy flavors beautifully, while a crisp lager or wheat beer provides a refreshing contrast to the cheese. For non-alcoholic options, sparkling water with lemon cuts through the richness, or try iced tea with a splash of apple cider vinegar for a tangy counterpoint.

Side Dish Recommendations:
A crisp green salad with vinaigrette provides necessary acidity and freshness to balance the rich casserole. Roasted Brussels sprouts with bacon add textural contrast and complementary flavors, while garlic bread (though carb-heavy) is perfect for soaking up any extra sauce. Steamed broccoli with lemon offers color, nutrients, and a bright flavor that cuts through the cheese.

Complete Meal Ideas:
Start with antipasto skewers or deviled eggs as appetizers that won’t compete with the main dish. For dessert, keep it light with fresh berries and whipped cream or lemon sorbet to cleanse the palate. This casserole works beautifully for potluck dinners, family game nights, or casual entertaining where comfort is key.

Occasion Suggestions:
Perfect for Sunday family dinners, potluck gatherings, or meal prep Sundays. It’s ideal for cold weather comfort food cravings and makes an excellent back-to-school dinner that kids will actually eat without complaint.

Pro Tips and Troubleshooting

Professional Techniques:
Always cook the tomato paste until it darkens – this caramelization process removes acidity and creates deeper flavor. When breaking up ground beef, use a wooden spoon or potato masher to create uniform, small pieces that distribute evenly throughout the dish. Taste and adjust seasoning after adding the cheese, as different cheese brands have varying salt levels.

Common Mistake Prevention:
Don’t skip the oil shimmer test – adding ingredients to insufficiently heated oil results in steaming rather than browning. Stir the pasta frequently during the first few minutes to prevent sticking. If the mixture seems too thick, add beef broth 2 tablespoons at a time rather than dumping in large amounts.

Storage and Reheating:
Store leftovers in the refrigerator for up to 4 days in airtight containers. Reheat individual portions in the microwave with a splash of beef broth to restore creaminess, or reheat larger portions in a 325°F (163°C) oven covered with foil. This casserole freezes well for up to 3 months – thaw overnight in the refrigerator before reheating.

Make-Ahead Strategy:
Prepare through step 8, then refrigerate for up to 24 hours. Add the final cheese topping just before reheating and serving. The flavors actually improve overnight as they meld together.

This hamburger casserole proves that the best comfort food doesn’t require complicated techniques or exotic ingredients – just quality basics prepared with care and attention to detail. Every spoonful delivers that perfect combination of tender pasta, savory beef, and melted cheese that makes this dish a guaranteed crowd-pleaser and a recipe you’ll return to again and again.