Tomato Hamburger Casserole
Warm, hearty, and irresistibly cheesy, this Tomato Hamburger Casserole is the ultimate crowd-pleaser for weeknight dinners or family gatherings. Combining tender elbow macaroni with savory ground beef, fragrant garlic, and a rich tomato sauce base, this easy casserole layers comforting flavors in every bite. Topped with a generous blanket of melted cheddar cheese, it bakes to golden, bubbly perfection in just 30 minutes. With Italian seasoning and a hint of fresh parsley for garnish, this dish balances classic flavors with a touch of freshness. Whether you're looking for a comforting one-pan meal or an easy make-ahead dish, this recipe is sure to deliver satisfaction with minimal effort. Perfect for leftovers, too—if there’s any left to save!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 14.5 ounces canned diced tomatoes
- 8 ounces tomato sauce
- 2 cups elbow macaroni
- 1.5 cups shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups water
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 2 minutes less than the package directions (it will continue cooking in the oven). Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the ground beef and cook until fully browned, breaking the meat into small pieces with a spoon, about 6-7 minutes. Drain any excess fat if necessary.
Add the canned diced tomatoes, tomato sauce, Italian seasoning, salt, and black pepper to the beef mixture. Stir to combine and simmer for 5 minutes to allow the flavors to meld.
In a large mixing bowl, combine the cooked macaroni with the beef and tomato mixture. Stir until the pasta is evenly coated.
Lightly grease a 9x13-inch baking dish with olive oil or cooking spray. Pour the pasta and beef mixture into the dish and spread it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Optionally, garnish with chopped parsley for a fresh touch before serving.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.7 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 276 mg | 21% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 486 mg | 10% | |
*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.
