Description
This hearty Hamburger Casserole combines tender elbow macaroni, savory ground beef, and a flavorful blend of tomatoes, pickles, and cheeses. Baked to bubbly perfection and topped with fresh romaine lettuce, this casserole is a comforting and satisfying meal perfect for family dinners or meal prep.
Ingredients
Pasta
- 8 oz. elbow macaroni
Meat and Vegetables
- 1 lb. ground beef
- 1 large yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 (14-oz.) can diced tomatoes
- 1 head romaine lettuce, chopped
Condiments and Seasonings
- Kosher salt
- 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
Cheese and Garnish
- 6 oz. shredded cheddar cheese (about 1 1/2 cups), divided
- 2 tbsp. toasted sesame seeds (optional)
Instructions
- Preheat and Cook Pasta: Preheat your oven to 400°F (200°C). Bring a medium pot of salted water to a boil and cook the elbow macaroni until very al dente, about 2 minutes less than the package recommends. Drain the pasta and transfer it to a 13" x 9" baking dish.
- Brown the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef in large chunks and cook undisturbed for about 4 minutes until the bottom develops a deep brown color. Break the meat into smaller pieces 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 Aromatics and Mix Sauce: Reduce the skillet heat to medium. In the same skillet, cook the chopped onion and garlic, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Add diced tomatoes, mayonnaise, chopped pickles, ketchup, Worcestershire sauce, mustard, 1 cup water, 1 tsp kosher salt, and freshly ground black pepper. Stir to combine thoroughly. Pour this mixture into the baking dish over the pasta and beef.
- Incorporate Cheese: Add 3 oz. of shredded cheddar cheese to the baking dish and stir well to distribute evenly. Sprinkle the remaining 3 oz. of cheddar on top. Optionally, sprinkle toasted sesame seeds over the cheese for an added crunch and flavor.
- Bake the Casserole: Place the baking dish in the preheated oven and bake until the cheese melts and becomes bubbly, about 10 to 12 minutes.
- Finish and Serve: Remove the casserole from the oven and top with chopped romaine lettuce just before serving to add freshness and texture.
- Make Ahead Option: This casserole can be assembled up to one day ahead. Cover it tightly with foil and refrigerate. When ready to serve, bake in a 400°F oven for 12 to 15 minutes until heated through and bubbly.
Notes
- For a crunchier topping, use the optional toasted sesame seeds or substitute with breadcrumbs.
- Be careful not to overcook the pasta initially since it will continue cooking in the oven.
- To make this dish lighter, consider using reduced-fat mayonnaise or less cheese.
- Fresh romaine adds a nice crisp contrast; you can substitute with iceberg lettuce or baby spinach if desired.
