Description
A comforting Hamburger Casserole featuring tender elbow macaroni, savory ground beef, and a flavorful blend of diced tomatoes, mayonnaise, pickles, and spices, topped with melted cheddar cheese and fresh romaine lettuce. This baked dish combines classic cheeseburger flavors into one easy-to-make, crowd-pleasing casserole.
Ingredients
Scale
Main Ingredients
- Kosher salt, to taste
- 8 oz. elbow macaroni
- 1 lb. ground beef
- 1 large yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 (14-oz.) can diced tomatoes
Sauce and Toppings
- 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
- 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 your oven to 400°F (200°C). Bring a medium pot of salted water to a boil and cook the elbow macaroni, stirring occasionally, until it is 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: While the pasta is cooking, heat a large skillet over medium-high heat. Add the ground beef in large chunks without stirring, allowing it to brown on the bottom for about 4 minutes. Then break up the meat with a spatula and continue cooking, stirring occasionally, until no pink remains—about 4 minutes more. Transfer the cooked beef to the baking dish with the pasta.
- Sauté Onions and Prepare Sauce: Reduce the skillet heat to medium and add the finely chopped onion and garlic. Cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Stir in the diced tomatoes, mayonnaise, chopped dill pickles, ketchup, Worcestershire sauce, mustard, 1 cup water, black pepper, and 1 teaspoon salt. Let the mixture combine and heat through briefly, then transfer it into the baking dish with the beef and pasta.
- Add Cheese and Mix: Add 3 ounces of shredded cheddar cheese to the casserole and stir until evenly distributed. Sprinkle the remaining 3 ounces of cheddar cheese evenly over the top. If using, sprinkle toasted sesame seeds on top for added texture and flavor.
- Bake the Casserole: Place the baking dish in the preheated oven and bake until the cheese is melted and bubbly, approximately 10 to 12 minutes. Remove from oven and immediately top the casserole with the chopped romaine lettuce for a fresh crunch.
- Make Ahead Option: You can assemble the casserole without baking it up to 1 day in advance. Cover it tightly with foil and refrigerate. When ready to serve, bake it in the preheated oven for 12 to 15 minutes until heated through and bubbly.
Notes
- For best texture, do not overcook the macaroni in the boiling water; it should be slightly underdone before baking.
- Using freshly ground black pepper enhances the flavor of the casserole.
- To add more depth, consider topping with sesame seeds for a subtle nutty crunch.
- This casserole can be customized by adding other toppings such as sliced jalapeños or crumbled bacon.
- Ensure the casserole is hot and bubbly after baking before serving for the best taste.
- Storing leftovers in an airtight container in the refrigerator is recommended; reheat thoroughly before eating.
Nutrition
- Serving Size: 1 serving (about 1/6 of casserole)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
