Cheesy Hamburger Casserole (Print Version)
# Ingredients:
→ For the Meat Sauce
01 -
1½ pounds lean ground beef
02 -
1 large onion, diced
03 -
1 tablespoon canola oil (or any neutral cooking oil)
04 -
2 cloves garlic, finely chopped
05 -
1 can (28 ounces) pureed tomatoes (or your favorite pasta sauce)
06 -
½ teaspoon dried oregano
07 -
½ teaspoon paprika
08 -
Salt, to taste (about 2-3 three-fingered pinches)
09 -
Freshly ground black pepper, to taste
→ For Assembly
10 -
1 box (16 ounces) macaroni noodles (or other medium pasta shape)
11 -
½ cup cheddar cheese, freshly grated
12 -
½ cup mozzarella cheese, freshly grated
# Instructions:
01 -
Heat the canola oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onions and a three-fingered pinch of salt (about ¼ teaspoon). Cook, stirring occasionally, until the onions have softened and become translucent, about 5-7 minutes. They should sweat, not brown.
02 -
Add the ground beef to the softened onions. Use a wooden spoon or spatula to break up the meat into small pieces as it cooks. Continue cooking until all the beef is browned and no pink remains, about 8-10 minutes. Drain excess fat if necessary, especially if not using lean beef.
03 -
Add the chopped garlic to the meat mixture and cook for about 30 seconds until fragrant. Sprinkle in the oregano, paprika, another three-fingered pinch of salt, and some freshly ground black pepper. Stir to incorporate all the seasonings evenly throughout the meat.
04 -
Pour in the can of pureed tomatoes (or your favorite pasta sauce) and stir well to combine with the meat mixture. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover partially with a lid and let it simmer slowly for about 1 hour, stirring occasionally. This long, slow cooking develops deep flavors in the sauce.
05 -
While the sauce is in its final 15 minutes of simmering, bring a large pot of generously salted water to a boil. Add the macaroni and cook until it's about half done - typically about 3-4 minutes, or half the time suggested on the package. The pasta should be quite firm as it will continue cooking in the oven. Drain well.
06 -
Add the drained, half-cooked pasta directly to the meat sauce. Stir gently but thoroughly to combine, making sure all the pasta is coated with sauce. At this point, taste and adjust seasonings if needed, adding more salt and pepper to your preference.
07 -
You have two options here: either leave the mixture in your oven-safe Dutch oven/skillet, or transfer it to a large baking dish (about 9x13 inches). Cover with aluminum foil. At this point, you can refrigerate the casserole for up to 2 days, or freeze it for a few weeks if you're making it ahead.
08 -
Preheat your oven to 400°F (200°C). If the casserole is coming straight from the refrigerator, place the covered dish in the oven and bake for about 45 minutes, or until heated through and bubbling around the edges. If it's room temperature, about 30 minutes should be sufficient.
09 -
Once the casserole is hot throughout, remove the foil and sprinkle the grated cheddar and mozzarella cheeses evenly over the top. Switch your oven to the broiler setting (high).
10 -
Place the casserole under the broiler for 2-3 minutes, watching carefully, until the cheese is melted, bubbly, and develops some golden brown spots. Don't walk away during this step - broilers work quickly and can burn the cheese if left unattended! Remove from the oven and let the casserole rest for about 5 minutes before serving.
# Notes:
01 -
This homemade version of a Hamburger Helper-style dish lets you control the ingredients while still being just as convenient for busy weeknights.
02 -
The recipe makes a generous amount and is perfect for splitting into two meals - enjoy half now and freeze half for later.
03 -
For extra flavor, try adding a tablespoon of Worcestershire sauce or a teaspoon of Italian seasoning to the meat sauce.