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There are a few meals that just stick with you — not because they’re fancy or complicated, but because they worked. They filled your belly and warmed your heart. For me, Hamburger Casserole is one of those meals.
My mom used to make it on those hectic weeknights when dinner needed to happen fast, and nobody had the energy to argue over it. You know those nights, right? When you’re digging through the fridge with one sock on, trying to remember what meat you thawed?
Mom’s casserole always came through — no drama, no fuss. Just simple ingredients, warm cheesy goodness, and full bellies all around. Now that I’ve got a household of my own (and a calendar that makes my head spin), I understand exactly why this dish earned a permanent spot in her rotation.
Honestly? I think it’s earned a spot in yours, too.
So, What Makes This One a Keeper?
Let me break it down, plain and simple:
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You don’t need to overthink it – It uses what you already have.
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It’s cozy without being heavy – That cheesy top, though? Magic.
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Picky eaters won’t protest – Even my neighbor’s toddler went back for seconds.
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It reheats like a champ – And might be even better the next day.
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One pan + one dish = more couch time – And fewer dishes mocking you from the sink.
What You’ll Need (And What You Can Swap)
Alright — here’s the core lineup, with a few notes because I know how real-life kitchens work:
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Ground beef (1 lb): I usually go with 80/20, but I’ve made it with lean beef, turkey, and even veggie crumbles. It’s all fair game.
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Elbow macaroni (2 cups): Good ol’ elbows. But hey, penne or rotini will do just fine if that’s what’s hanging around.
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Bell peppers (1 red, 1 green): Adds a pop of color and a little sweetness. If you’ve only got one — or none — roll with it.
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Onion (1 small, chopped): Optional if the kids have “a thing” about onions. You know the look.
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Diced tomatoes (14.5 oz can, with juice): Adds a little saucy love. I’ve used fire-roasted for extra depth.
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Shredded cheddar (2 cups): Half goes in, half goes on top. Sharp is my fave, but use whatever’s in the cheese drawer.
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Garlic & onion powder (1 tsp each): A little flavor nudge.
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Salt and pepper: Trust your instincts. Taste as you go — it’s not cheating.
💡 If you’ve got a little leftover corn or zucchini, or even some mushrooms that are looking for a purpose, toss them in! This casserole doesn’t mind a remix.
Let’s Make It — No Fuss, No Drama
Step 1: Oven on!
Set it to 350°F (175°C). If your oven runs hot like mine, maybe check a little early.
Step 2: Boil your pasta.
Salt that water like you mean it. Cook the macaroni just until it’s got a little bite. Don’t overcook — it’ll finish up in the oven.
Step 3: Brown the beef.
Big skillet, medium heat. Break it up as it cooks. Drain off the grease unless you like it rich (hey, no judgment).
Step 4: Add the veg.
Toss in your chopped onion and peppers. Let them soften for about 5 minutes — you’ll smell when they’re ready.
Step 5: Season and simmer.
Stir in your garlic powder, onion powder, salt, pepper, and the whole can of diced tomatoes (juice and all). Let it hang out on low for about 10 minutes so everything gets cozy.
Step 6: Bring it all together.
In a big bowl, combine the cooked pasta with the beef mixture. Stir in 1 cup of the shredded cheese. (And try not to eat too much straight from the bowl.)
Step 7: Into the dish.
Pour everything into a greased 9×13 baking dish. Spread it out, then sprinkle the rest of the cheese on top.
Step 8: Bake and breathe.
Pop it in the oven for 20 minutes, uncovered, until the cheese is melty and golden. Let it rest a few before scooping — it’ll hold together better, and nobody burns their mouth.
Variations That Work in Real Life
You don’t have to stick to the script. This casserole is one of those “make it work” kinds of meals.
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Creamier? Add a can of cream of mushroom soup to the mix.
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Spicier? A few jalapeños or a good shake of hot sauce will do ya.
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More veggies? Add frozen corn, spinach, mushrooms — it all works.
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No beef? Turkey, chicken, or plant-based crumbles are totally fine.
Honestly, the base is just a blank canvas waiting for your personality. I once threw in leftover taco meat and a handful of crushed tortilla chips on top, and my family thought I invented something new.
Storage & Leftover Love
This recipe was made for leftovers. In fact, I almost look forward to the next day’s lunch more than the dinner itself.
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Fridge: Keeps 3–4 days, covered.
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Freezer: Wrap individual portions in foil, or use containers. Freeze for up to 2 months.
Reheat Tip: Add a splash of broth or milk before microwaving to keep it from drying out. Cover with a paper towel so it stays soft and steamy.
Let’s Keep the Tradition Going
You know, some recipes just carry more than flavor — they carry memories, routines, little pieces of family. This one? It’s all of that wrapped in a bubbly, cheesy casserole dish.
So next time the week’s going sideways and everyone’s asking, “What’s for dinner?” — remember this one. It’s quick. It’s cozy. It’s real-life food that works.
If you give it a try, I’d love to hear how it turned out! Did you add a twist? Serve it with a salad and lemonade like I do? Tell me in the comments or send me a message — because the only thing better than comfort food is sharing it.
And hey, if tonight’s dinner came from this little story… I hope it brought a little calm to your evening, too.
Warm hugs from my kitchen to yours
Hamburger Casserole
Ingredients
- 1 pound ground beef
- 2 cups elbow macaroni
- 1 green bell pepper diced
- 1 red bell pepper diced
- 14.5 ounce diced tomatoes undrained
- 1 small onion chopped
- 2 cups shredded cheddar cheese divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to the package instructions, drain, and set aside.
- In a large skillet, brown the ground beef over medium heat until fully cooked, breaking it into crumbles as it cooks. Drain excess fat.
- Add the chopped onion and bell peppers to the skillet and cook until they are tender, about 5 minutes.
- Stir in the garlic powder, onion powder, diced tomatoes with their juice, salt, and pepper. Let everything simmer together for about 10 minutes, allowing the flavors to meld.
- In a large mixing bowl, combine the cooked macaroni with the beef and vegetable mixture. Stir in 1 cup of the shredded cheddar cheese.
- Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the remaining cheddar cheese evenly on top.
- Bake for 20 minutes, or until the cheese is melted and bubbly. Let it cool for a few minutes before serving.
Notes