Week Night Hamburger Casserole
Transform your weeknight dinners with this irresistibly creamy and cheesy Week Night Hamburger Casserole! This comforting recipe combines tender elbow macaroni, hearty ground beef, and a zesty tomato-based meat sauce, layered with tangy sour cream, velvety cream cheese, and a bubbly duo of cheddar and mozzarella. Perfect for busy evenings, this easy-to-assemble casserole comes together in just 50 minutes, including bake time, making it an ideal go-to meal for the whole family. Garnished with fresh parsley for a touch of brightness, this crowd-pleasing dish truly delivers the ultimate in flavor-packed, oven-baked goodness. Whether you're feeding a crowd or prepping for leftovers, this recipe is a guaranteed hit! Keywords: hamburger casserole, weeknight dinners, comfort food, cheesy casserole recipe, easy family meals.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 15 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 8 ounces elbow macaroni (or pasta of choice)
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 1.5 cups shredded cheddar cheese
- 0.5 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with non-stick cooking spray and set aside.
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart as it cooks. Drain any excess grease.
Add the diced onion and minced garlic to the skillet. Cook for 3-4 minutes, or until the onion becomes translucent.
Stir in the salt, black pepper, and dried Italian seasoning. Add the crushed tomatoes and tomato paste, and stir until well combined. Lower the heat and simmer the mixture for 5 minutes.
In a medium bowl, combine the sour cream and softened cream cheese. Stir until smooth and creamy.
Begin layering the casserole: Spread half of the cooked macaroni evenly in the bottom of the prepared baking dish. Pour half of the meat sauce over the pasta. Spread half of the sour cream mixture over the sauce and sprinkle with 3/4 cup of shredded cheddar cheese.
Repeat the layers: Add the remaining macaroni, followed by the rest of the meat sauce, sour cream mixture, and another 3/4 cup of shredded cheddar cheese. Finish with the shredded mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
Remove the casserole from the oven and let it cool for 5 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 555 mg | 24% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 9.4 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 379 mg | 29% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 509 mg | 11% | |
*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.
