Macaroni Hamburger Casserole

Why You’ll Love Macaroni Hamburger Casserole Recipe

I like this recipe because it is filling, simple, and perfect for feeding a crowd. I enjoy how the flavors come together into a cozy, baked casserole that works just as well for weeknight dinners as it does for leftovers the next day. I also appreciate how flexible it is, letting me adjust ingredients based on what I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb (450g) ground beef (Halal)
2 cups elbow macaroni (or any pasta of your choice)
1 medium onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1 can (6 oz) tomato paste
1 cup beef broth (Halal)
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
Salt and pepper, to taste
2 cups shredded cheddar cheese (Halal)
1 cup shredded mozzarella cheese (Halal)
1 tablespoon olive oil
½ cup frozen peas (optional, for added color and nutrition)
1 tablespoon chopped fresh parsley (optional, for garnish)

Directions

I begin by preheating the oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. I cook the macaroni in a large pot of salted boiling water until al dente, then drain it and set it aside.

While the pasta cooks, I heat olive oil in a large skillet and sauté the onion and garlic until soft and fragrant. I add the ground beef and cook it until browned, breaking it up as it cooks. Once cooked, I stir in the diced tomatoes, tomato paste, beef broth, oregano, basil, onion powder, salt, and pepper. I let the mixture simmer so the flavors can blend together.

I add the cooked pasta to the beef mixture and stir until well combined, folding in the peas if I’m using them. I transfer everything to the prepared baking dish, spread it evenly, and top it with the cheddar and mozzarella cheese. I bake the casserole until the cheese is melted and bubbly, then let it cool slightly before serving.

Servings and Timing

I usually make this casserole to serve about 6 people. I spend around 15 minutes prepping and about 45 minutes cooking, bringing the total time to roughly 1 hour.

Variations

I sometimes swap the pasta shape for penne or rotini. When I want extra vegetables, I add bell peppers or mushrooms. I also like mixing different cheeses for a slightly different flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to four days. When reheating, I warm individual portions in the microwave or reheat the entire dish in the oven until heated through.

FAQs

Can I make this casserole ahead of time?

I often assemble it ahead and bake it just before serving.

Can I freeze this casserole?

I freeze it tightly covered and thaw it overnight before reheating.

What pasta works best?

I prefer elbow macaroni, but any short pasta works well.

Can I make it less cheesy?

I simply reduce the amount of cheese on top.

Does it reheat well?

I find it reheats very well and tastes just as good the next day.

Can I add more protein?

I sometimes add beans or increase the amount of beef.

Is this kid-friendly?

I find it very popular with kids because of the cheesy topping.

Can I use fresh herbs?

I use fresh herbs when I have them and add them at the end.

How do I keep it from drying out?

I make sure the sauce is well mixed before baking.

What should I serve with this?

I like serving it with a simple green salad or steamed vegetables.

Conclusion

I keep this macaroni hamburger casserole in my regular meal rotation because it is comforting, reliable, and easy to make. I love how it brings together simple ingredients into a warm, cheesy dish that always feels like home.