Hamburger Casserole

5 from 23 votes

Tender rotini and savory ground beef bake in a simple tomato sauce with cheddar and pepper jack or mozzarella. This hearty casserole makes eight comforting servings.

Prep Time15

Cook Time40

Rest5

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Calories: 506

Author: Candace

Equipment

Ingredients

1 pound rotini pasta or pasta shells
1 pound ground beef
½ onion chopped
1 clove garlic minced
2 (10 ounce each) cans condensed tomato soup
½ cup water
2 cups shredded cheddar cheese divided
1 cup shredded pepper jack cheese or mozzarella, divided
½ teaspoon kosher salt or to taste
½ teaspoon freshly ground black pepper or to taste, plus more for garnish
1 Tablespoon chopped fresh parsley optional for garnish

Instructions

Cook and drain pasta al dente according to package directions.
Meanwhile, preheat oven to 375°F. Grease a 9 b 13 inch baking dish.
Add ground beef, onion, and garlic to a large skillet or frying pan on medium high heat. Cook until the meat is browned, breaking it up with a meat chopper (or a wooden spoon), about 5 to 7 minutes.
Add cooked pasta, soup, water, 1 cup cheddar, ½ cup mozzarella, salt, and pepper to the skillet. Stir to combine.
Pour into baking dish, top with remaining cheese, and cover.
Bake for 20 minutes, uncover and bake for an additional 10 minutes or until cheese is melted. If desired, broil for 2 to 3 minutes to brown the cheese.
Allow to rest for 5 minutes before serving, and garnish with fresh chopped parsley and pepper, if using.

Notes

For a spicier version, add ¼ to ½ teaspoon chili flakes along with the soup.
Refrigerate hamburger casserole in an airtight container for up to 3 days.
To freeze, wrap cooled portions in plastic wrap and place in a zippered bag in the freezer for 3 months.
Reheat individual portions in the microwave, or in the oven at 350˚F until heated through.

Nutrition