The oven timer used to be the signal that my kids were coming home from school, and on those afternoons a bubbling hamburger casserole felt like the kind of warm welcome the whole family would crowd around, the smell of browned beef and melted cheese folding into the house like a familiar blanket, and that is where this hamburger casserole became our simple, unfussy weeknight ritual.
Why You’ll Love It
This casserole is the kind of recipe that shows up on busy nights and quiet Sundays alike, filling the kitchen with a homey aroma and giving picky eaters and hearty appetites something to agree on, it is forgiving with substitutions so you can use what is on hand and it stores and reheats well which makes dinner planning easier.
Serves 6
Prep Time: 20 minutes |
Cook Time: 30 minutes |
Total Time: 50 minutes
Ingredients
- 1 lb lean ground beef (about 450 g)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 12 oz dry egg noodles (about 340 g)
- 1 cup frozen mixed peas and carrots, thawed
- 1 can 14 oz diced tomatoes, drained
- 1 cup beef broth
- 1 cup sour cream or plain Greek yogurt
- 1 1/2 cups shredded sharp cheddar cheese, divided (about 170 g)
- 1 tsp Worcestershire sauce
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil
- 1/2 cup panko breadcrumbs
- 1 tbsp unsalted butter, melted
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375 degrees F 190 degrees C and grease a 9×13 inch baking dish with a little olive oil.
- Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until just al dente, drain and set aside.
- While the pasta cooks heat 2 tablespoons olive oil in a large skillet over medium heat, add the diced onion and cook until translucent about 4 minutes, add the garlic and cook 30 seconds more.
- Add the ground beef to the skillet, break it up with a spoon, and cook until browned and no longer pink about 6 to 8 minutes, drain excess fat if needed.
- Stir in the drained diced tomatoes, frozen peas and carrots, Worcestershire sauce, dried oregano, beef broth, salt and pepper, and simmer for 3 to 4 minutes to let flavors meld.
- Remove from heat and stir in the cooked noodles, sour cream, and 1 cup of the shredded cheddar until evenly combined. Taste and adjust seasoning.
- Pour the mixture into the prepared baking dish and smooth the top, sprinkle the remaining 1/2 cup cheddar over the casserole.
- In a small bowl mix the panko breadcrumbs with the melted butter and evenly sprinkle over the cheese layer.
- Bake uncovered in the preheated oven for 20 to 25 minutes until the top is golden and bubbling and the edges are set.
- Let the casserole rest for 5 minutes, garnish with chopped parsley, then serve warm.
Recipe Variations
- Turkey and Veggie Casserole: Swap ground beef for 1 lb ground turkey and add chopped bell pepper for a lighter version.
- Tex Mex Twist: Stir in a can of drained black beans and 1 tsp chili powder, top with pepper jack cheese and serve with salsa.
- Low Carb Option: Replace egg noodles with 8 cups of riced cauliflower, reduce broth to 1/2 cup to avoid excess moisture.
- Creamy Mushroom Variation: Use cream of mushroom soup in place of sour cream and add sliced mushrooms sautéed with the onions.
Make Ahead: You can assemble the casserole up to 24 hours in advance, cover tightly with plastic wrap and refrigerate, when ready to bake remove wrap and add about 5 extra minutes to the bake time since it will be cold, the breadcrumb topping can be mixed and stored separately and added just before baking to keep it crisp.
Frequently Asked Questions
Can I freeze hamburger casserole
Yes you can freeze it either before baking or after cooling, wrap tightly in foil and freeze for up to 3 months, thaw overnight in the refrigerator before reheating and bake until heated through.
Can I use ground turkey instead of beef
Yes ground turkey works well, brown it the same way and consider adding a little extra seasoning since turkey is milder in flavor.
How do I reheat leftovers so the topping stays crisp
Reheat single portions in a 350 degrees F oven for 10 to 15 minutes uncovered or use a toaster oven, avoid microwaving if you want to preserve the crisp topping.
Hamburger Casserole
This casserole is the kind of recipe that shows up on busy nights and quiet Sundays alike, filling the kitchen with a homey aroma and giving picky eaters and hearty appetites something to agree on, it is forgiving with substitutions so you can use what is on hand and it stores and reheats well which makes dinner planning easier.
Ingredients
- 1 lb lean ground beef (about 450 g)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 12 oz dry egg noodles (about 340 g)
- 1 cup frozen mixed peas and carrots, thawed
- 1 can 14 oz diced tomatoes, drained
- 1 cup beef broth
- 1 cup sour cream or plain Greek yogurt
- 1 1/2 cups shredded sharp cheddar cheese, divided (about 170 g)
- 1 tsp Worcestershire sauce
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil
- 1/2 cup panko breadcrumbs
- 1 tbsp unsalted butter, melted
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375 degrees F 190 degrees C and grease a 9×13 inch baking dish with a little olive oil.
- Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until just al dente, drain and set aside.
- While the pasta cooks heat 2 tablespoons olive oil in a large skillet over medium heat, add the diced onion and cook until translucent about 4 minutes, add the garlic and cook 30 seconds more.
- Add the ground beef to the skillet, break it up with a spoon, and cook until browned and no longer pink about 6 to 8 minutes, drain excess fat if needed.
- Stir in the drained diced tomatoes, frozen peas and carrots, Worcestershire sauce, dried oregano, beef broth, salt and pepper, and simmer for 3 to 4 minutes to let flavors meld.
- Remove from heat and stir in the cooked noodles, sour cream, and 1 cup of the shredded cheddar until evenly combined. Taste and adjust seasoning.
- Pour the mixture into the prepared baking dish and smooth the top, sprinkle the remaining 1/2 cup cheddar over the casserole.
- In a small bowl mix the panko breadcrumbs with the melted butter and evenly sprinkle over the cheese layer.
- Bake uncovered in the preheated oven for 20 to 25 minutes until the top is golden and bubbling and the edges are set.
- Let the casserole rest for 5 minutes, garnish with chopped parsley, then serve warm.
Conclusion
This hamburger casserole is the kind of dish that keeps coming back to the table, sturdy and comforting yet flexible enough to match your pantry and mood, it is an easy way to feed a family or make ahead for busy days, so trust the recipe, make it yours with small swaps, and enjoy the simple comfort of a warm, cheesy bake that invites second helpings.
