Hamburger Casserole
Rich, cheesy, and irresistibly comforting, this Hamburger Casserole is the ultimate crowd-pleaser for busy weeknights or cozy family dinners. Featuring tender pasta smothered in a hearty sauce made from savory ground beef, tomatoes, garlic, and a touch of heavy cream, this dish is layered with sharp cheddar and gooey mozzarella for a perfectly melty finish. Seasoned with Italian herbs and a hint of paprika, every bite bursts with bold, homestyle flavors. Ready in just 50 minutes and baked to golden perfection, this one-pan wonder is not only easy to assemble but also a fantastic make-ahead meal. Garnish with fresh parsley for a pop of color and serve it warm for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 12 ounces pasta (penne or rotini)
- 14.5 ounces diced tomatoes (canned, undrained)
- 8 ounces tomato sauce
- 1 cup heavy cream
- 2 cups cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the ground beef to the skillet and cook, breaking it apart with a wooden spoon, until no longer pink, about 6-8 minutes. Drain any excess fat if needed.
Stir in the minced garlic, Italian seasoning, paprika, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.
Add the diced tomatoes and tomato sauce to the skillet. Stir to combine and let it simmer for 5 minutes.
Remove the skillet from heat and stir in the heavy cream and 1 cup of shredded cheddar cheese until melted and evenly combined.
In a large mixing bowl, combine the cooked pasta with the sauce mixture, tossing until well-coated.
Transfer the pasta mixture to a greased 9x13-inch baking dish. Spread it out evenly.
Sprinkle the remaining cheddar cheese and the mozzarella cheese on top of the casserole.
Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
Remove from the oven and let the casserole sit for 5 minutes before serving.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.2 g | 357% | |
| Saturated Fat | 145.5 g | 728% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 869 mg | 290% | |
| Sodium | 4748 mg | 206% | |
| Total Carbohydrate | 158.0 g | 57% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 28.1 g | ||
| Protein | 183.5 g | 367% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2627 mg | 202% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2540 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
