Can I use different pasta shapes in this recipe?

Absolutely! While shell pasta is perfect for catching the creamy sauce, you can substitute any short pasta like penne, rotini, or elbow macaroni. The cooking time might vary slightly depending on the shape, so check your pasta package for specific cooking instructions and aim for al dente.

How can I make this casserole healthier?

There are several ways to lighten this dish. Try using whole wheat pasta for more fiber, ground turkey instead of beef, and reduced-fat dairy products. You can also increase the vegetable content by adding grated zucchini, carrots, or chopped spinach to the meat mixture – they'll blend right in!

My casserole seems too dry/too wet. What went wrong?

If your casserole is too dry, you might have overcooked the pasta or drained the tomatoes too thoroughly. Next time, cook the pasta just until al dente and reserve some pasta water to add if needed. If too wet, make sure to drain the tomatoes well, and let the casserole rest the full 10 minutes before serving to allow it to set up properly.

Can I prepare this casserole without meat?

Definitely! For a vegetarian version, substitute the ground beef with a plant-based ground meat alternative, or use 2 cups of sautéed mushrooms and a can of drained, rinsed lentils for a hearty meatless option. The rest of the recipe remains the same, and you'll still get that satisfying, comforting casserole experience.

Hamburger Casserole Recipe

Description

A comforting and hearty Hamburger Casserole that’s easy to make with layers of seasoned beef, creamy pasta, and melted cheese, garnished with fresh parsley for an irresistible dinner option.

Ingredients

Units Scale

Meat Filling:

1 pound ground beef (lean preferred)
1/2 cup diced onion
1/2 cup diced bell pepper (any color)
2 cloves garlic (minced)
14.5 ounces diced tomatoes (drained, 1 can)
2 tablespoons tomato paste
1 teaspoon kosher salt
1 teaspoon Italian seasoning (store-bought or homemade)
1/2 teaspoon ground black pepper
1 teaspoon Worcestershire sauce

Pasta Mixture:

8 ounces dry shell pasta (1/2 box)
8 ounces cream cheese (room temperature and cut into cubes, 1 brick)
1/2 cup sour cream
3 tablespoons unsalted butter (3/8 stick)

Topping:

1/2 cup freshly shredded cheddar cheese
1/2 cup freshly shredded mozzarella cheese

Garnish:

Fresh parsley (optional)

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Instructions

Prepare the baking dish: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and set aside.
Cook the ground beef: In a large skillet set over medium-high heat, brown the ground beef until it is no longer pink. Use a slotted spoon to transfer the cooked beef to a paper towel-lined bowl.
Sauté vegetables: Add the onion and bell pepper to the skillet and sauté in the leftover fat for 2-3 minutes. Add the garlic and cook for an additional 30 seconds.
Combine meat and seasonings: Return the beef to the skillet. Stir in the drained tomatoes, tomato paste, salt, Italian seasoning, pepper, and Worcestershire sauce. Bring the mixture to a boil, reduce the heat, and let it simmer for 5 minutes. Remove from heat and set aside.
Cook the pasta: Boil the shell pasta according to the package instructions. Drain and transfer to a large bowl.
Prepare the pasta mixture: Add the softened cream cheese, sour cream, and melted butter to the cooked pasta. Mix well until the pasta is evenly coated.
Layer the casserole: Spread half of the creamy pasta mixture in the bottom of the prepared baking dish. Top it with half of the meat mixture. Repeat these layers with the remaining pasta and meat. Finally, top with the shredded cheddar and mozzarella cheese.
Bake the casserole: Bake the casserole, uncovered, for 25-30 minutes, or until heated through. Broil the cheese for an additional 1-2 minutes if desired.
Garnish and serve: Garnish with fresh parsley and allow the casserole to rest for 10 minutes before serving.

Notes

For a spicier version, use hot Italian sausage in place of or in combination with the ground beef.
Feel free to use rigatoni or penne if shell pasta is not available.
This dish can be assembled ahead of time and stored in the refrigerator. Bake it just before serving.
Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months.
For extra cheesiness, increase the cheese topping to ¾ cup each of cheddar and mozzarella.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 6g
Sodium: 880mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 42g
Fiber: 3g
Protein: 22g
Cholesterol: 90mg