Description
This Best Hamburger Casserole is a hearty and comforting dish featuring tender elbow macaroni, flavorful ground beef, and a rich mix of tangy and savory ingredients like diced tomatoes, pickles, and a creamy mayonnaise sauce. Topped with melted cheddar cheese and crunchy romaine lettuce, it’s perfect for a family dinner or make-ahead meal.
Ingredients
Scale
Base
- 8 oz. elbow macaroni
- Kosher salt
Meat and Aromatics
- 1 lb. ground beef
- 1 large yellow onion, finely chopped
- 3 cloves garlic, finely chopped
Sauce
- 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
- 1 tsp. kosher salt
- 1 cup water
Cheese and Topping
- 6 oz. shredded cheddar cheese (about 1 1/2 cups), divided
- 2 Tbsp. toasted sesame seeds (optional)
- 1 head romaine lettuce, chopped
Instructions
- Cook the pasta: Preheat the oven to 400°F (200°C). Bring a medium pot of salted water to a boil. Add the elbow macaroni and cook, stirring occasionally, until very al dente, about 2 minutes less than the package instructions recommend. 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 large chunks, cooking undisturbed until a deep brown crust forms on the bottom, about 4 minutes. Break the meat apart 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 the aromatics and prepare the sauce: Reduce the skillet heat to medium. Add the finely chopped onion and garlic, cooking and stirring occasionally until softened and translucent, about 5 to 7 minutes. Stir in the diced tomatoes, mayonnaise, chopped dill pickles, ketchup, Worcestershire sauce, yellow or Dijon mustard, 1 cup of water, freshly ground black pepper, and 1 teaspoon kosher salt. Mix thoroughly and transfer this sauce mixture to the baking dish on top of the pasta and meat.
- Add cheese and mix: Sprinkle 3 oz. of shredded cheddar cheese into the casserole and gently stir to distribute the cheese throughout the mixture evenly. Top the casserole with the remaining 3 oz. shredded cheddar cheese. Optionally, sprinkle toasted sesame seeds over the top for added texture and flavor.
- Bake the casserole: Place the baking dish in the preheated oven and bake until the cheese is melted, bubbly, and slightly golden, about 10 to 12 minutes. Remove from the oven and let it cool slightly.
- Add fresh lettuce and serve: Top the casserole with chopped romaine lettuce for a crisp, fresh contrast before serving.
- Make ahead option: The casserole can be fully assembled (steps 1-4) without baking up to 1 day in advance. Cover tightly with foil and refrigerate. When ready to serve, bake in the preheated oven for 12 to 15 minutes until heated through and bubbly.
Notes
- Cooking pasta al dente by slightly undercooking is important as the casserole will bake further in the oven.
- Toasted sesame seeds add a nice nutty crunch but are optional based on preference.
- The fresh romaine lettuce topping adds a refreshing texture contrast, but can be omitted or substituted with other greens.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For spicier flavor, add a pinch of cayenne pepper or chili flakes to the sauce mixture.
- Use low-fat mayonnaise to reduce fat content if desired.
Nutrition
- Serving Size: 1/6 of casserole (about 1 1/2 cups)
- Calories: 450
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
