Cheesy Hamburger Casserole Bake
A cheeseburger-inspired casserole that's creamy, topped with melty cheese and crunchy panko, and totally kid-approved from the first bite.
Equipment
- Large Skillet or Dutch Oven
- Large Pot
- 8x8 or 9x9 Baking Dish
- Colander
- Mixing bowl
- Baking Sheet (optional)
Ingredients
- 1 lb ground beef (80/20)
- 8 oz elbow macaroni or short pasta
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (14.5 oz) can diced tomatoes, drained (fire-roasted recommended)
- 1 cup low-sodium beef broth
- 1/2 cup heavy cream or half-and-half
- 1 tsp Worcestershire sauce
- 1/2 tsp smoked paprika (optional)
- to taste salt and pepper (about 1 tsp salt, 1/2 tsp pepper)
- 8 oz sharp cheddar cheese, shredded (about 2 cups), divided
- 1/4 cup panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- optional fresh chives or parsley for garnish
Instructions
- Preheat oven to 375°F. Bring a large pot of salted water to a boil.
- Cook pasta according to package directions but remove 1 minute early (al dente). Drain and set aside.
- In a large skillet over medium-high heat, add olive oil and ground beef. Cook, breaking apart, until no longer pink (about 5 minutes). Drain excess fat if desired.
- Reduce heat to medium. Add onion and cook 3–4 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
- Stir in tomato paste and smoked paprika (if using). Cook for 1 minute until darkened and fragrant.
- Add diced tomatoes, beef broth, heavy cream, and Worcestershire sauce. Stir well and bring to a gentle simmer. Cook 2 minutes to thicken slightly. Season with salt and pepper to taste.
- Remove skillet from heat. Stir in cooked pasta and 1 1/2 cups of the shredded cheddar until melted and combined.
- Transfer mixture to a greased 8x8 baking dish. Top with remaining 1/2 cup shredded cheddar. In a small bowl, mix panko and Parmesan; sprinkle over cheese.
- Place dish on a baking sheet. Bake at 375°F for 18–22 minutes until bubbly and deep golden brown. Let rest 5 minutes before serving. Garnish with chives or parsley if desired.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven (covered) for 15 minutes to keep the top crispy, or microwave individual portions for 60–90 seconds.
Freezer: Assemble completely (including panko topping), wrap tightly in foil, and freeze up to 3 months. Thaw overnight in the fridge, then bake as directed, adding 10 minutes.
Tips: Don't overcook the pasta—it will absorb sauce in the oven. Shred your own cheese for best melting. Let the casserole rest before serving to set up. For a crispier topping, double the panko-Parmesan mixture and add half halfway through baking.
Swaps: Use gluten-free pasta and panko for GF. Swap pasta for cauliflower rice to lower carbs. Add frozen peas or corn for a kid-friendly veggie boost.