17 Delicious Hamburger Casserole Recipes Easy and Quick

Preheat your oven to 350°F (175°C) and grease a baking dish lightly with butter or cooking spray.

In a large skillet, brown the ground beef over medium heat until no pink remains, about 5-7 minutes. Tip: Drain the excess fat to keep the casserole from being too greasy.

While the beef cooks, boil the elbow macaroni in salted water until al dente, about 8 minutes. Drain and set aside.

Return the skillet to the heat and add the tomato sauce, water, garlic powder, onion powder, salt, and pepper. Stir well and let it simmer for about 5 minutes to blend the flavors.

Combine the cooked macaroni, beef mixture, milk, and half of the cheddar cheese in the greased baking dish. Stir gently to mix everything evenly. Tip: Adding milk keeps the casserole moist while baking.

Sprinkle the remaining cheese on top and dot with small pieces of butter for a golden, crispy finish.

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly browned on top. Tip: For an extra crispy top, broil for the last 2-3 minutes, but watch it closely to prevent burning.

a pound of ground beef

a couple of cups of elbow macaroni

a can of diced tomatoes, undrained

a splash of water

a packet of taco seasoning

a cup of shredded cheddar cheese

a handful of crushed tortilla chips

a dollop of sour cream for serving

Preheat your oven to 350°F, letting it warm up while you prepare the ingredients.

In a large skillet, brown the ground beef over medium heat, breaking it apart as it cooks, until no pink remains, about 5-7 minutes.

Tip: Drain any excess fat to keep the dish from being too greasy.

Stir in the uncooked macaroni, diced tomatoes, water, and taco seasoning, bringing the mixture to a simmer.

Cover and let it cook for about 10 minutes, or until the macaroni is tender, stirring occasionally to prevent sticking.

Tip: If the mixture seems too dry, add a little more water, a splash at a time.

Transfer the mixture to a greased baking dish, sprinkling the shredded cheese evenly over the top.

Bake for 10 minutes, or until the cheese is melted and bubbly.

Tip: For extra crunch, broil for the last 2 minutes, but watch closely to avoid burning.

Remove from the oven and let it sit for a couple of minutes before serving.

Garnish with crushed tortilla chips and a dollop of sour cream for that perfect finish.

a couple of cups of diced potatoes

a cup of chopped carrots

a splash of olive oil

a can of cream of mushroom soup

a half cup of milk

a teaspoon of garlic powder

a pinch of salt and pepper

Preheat your oven to 375°F, letting it warm up while you prepare the ingredients.

In a large skillet, heat a splash of olive oil over medium heat, then add the ground beef, breaking it apart with a spoon as it browns.

Once the beef is no longer pink, toss in the diced potatoes and chopped carrots, stirring them around to get a bit of color.

Pour in the cream of mushroom soup and milk, stirring gently to combine everything into a creamy mixture.

Sprinkle in the garlic powder, salt, and pepper, giving it a taste to adjust the seasoning if needed.

Transfer the mixture to a baking dish, smoothing it out evenly, then top with the shredded cheddar cheese.

Bake for 25 minutes, or until the cheese is bubbly and golden, and the vegetables are tender when poked with a fork.

a can of diced tomatoes, with their juices

a tablespoon of minced garlic

a teaspoon of chili powder

half a teaspoon of cumin

Once the beef is no longer pink, stir in the minced garlic, chili powder, and cumin, cooking for another minute until fragrant.

Tip: Browning the beef well adds depth to the dish, so don’t rush this step.

Add the diced tomatoes with their juices and let the mixture simmer for about 5 minutes, allowing the flavors to meld.

Meanwhile, cook the elbow macaroni according to the package instructions, then drain and set aside.

Tip: Salt the pasta water generously; it’s your only chance to season the pasta itself.

Combine the cooked macaroni with the beef mixture, stirring gently to ensure everything is evenly mixed.

Transfer the mixture to a baking dish, sprinkling the shredded cheddar cheese evenly over the top.

Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.

Tip: For an extra crispy top, broil for the last 2 minutes, but watch closely to prevent burning.

a couple of cups of cauliflower rice

a splash of heavy cream

a tablespoon of olive oil

Heat a tablespoon of olive oil in a large skillet over medium heat, then add the ground beef, breaking it apart with a spoon as it browns.

Once the beef is no longer pink, stir in the cauliflower rice and garlic powder, cooking for about 5 minutes until the cauliflower starts to soften.

Pour in a splash of heavy cream, stirring to combine, then let the mixture simmer for another 2 minutes to thicken slightly.

Transfer the beef and cauliflower mixture to a baking dish, spreading it out evenly.

Sprinkle the shredded cheddar cheese over the top, covering the mixture completely.

Bake in the preheated oven for 15 minutes, or until the cheese is bubbly and golden.

Let the casserole sit for 5 minutes before serving to allow it to set.

1 pound of ground beef

1 onion, diced

2 cloves of garlic, minced

a cup of your favorite BBQ sauce

a cup of milk

a tablespoon of Worcestershire sauce

salt and pepper, just a pinch

In a large skillet over medium heat, add a splash of olive oil and sauté the diced onion until it’s soft and translucent, about 5 minutes.

Add the minced garlic to the skillet, cooking for just another minute until fragrant—be careful not to let it burn.

Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon as it cooks until no pink remains, roughly 7 minutes.

While the beef cooks, boil the elbow macaroni in salted water until al dente, then drain and set aside.

Stir in the BBQ sauce, Worcestershire sauce, and milk into the beef mixture, letting it simmer for a couple of minutes to blend the flavors.

Combine the cooked macaroni with the beef mixture in the skillet, then transfer everything to a baking dish.

Sprinkle the shredded cheddar cheese evenly over the top.

a couple of cups of sliced mushrooms

1 medium onion, diced

1 can (10.5 oz) of cream of mushroom soup

1/2 cup of milk

1 cup of shredded cheddar cheese

1/2 teaspoon of salt

1/4 teaspoon of black pepper

a handful of breadcrumbs

Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a splash of olive oil.

In a large skillet over medium heat, cook the ground beef until it’s no longer pink, breaking it apart as it cooks. Tip: Drain any excess fat for a lighter dish.

Add the diced onion and sliced mushrooms to the skillet, cooking until they’re soft and the mushrooms have released their moisture, about 5 minutes.

Stir in the minced garlic, salt, and black pepper, cooking for another minute until fragrant. Tip: Garlic burns easily, so keep an eye on it.

Mix in the cream of mushroom soup and milk, stirring until everything is well combined and heated through.

Transfer the mixture to the prepared baking dish, spreading it out evenly.

Sprinkle the shredded cheddar cheese over the top, followed by a handful of breadcrumbs for a bit of crunch.

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld.

a can (about 15 oz) of tomato sauce

half a cup of diced onions

a tablespoon of butter

Preheat your oven to 350°F (175°C) and grease a baking dish with a bit of olive oil.

Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente, then drain and set aside.

In a skillet over medium heat, add a splash of olive oil and sauté the diced onions until they’re soft and translucent, about 5 minutes.

Add the ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes. Tip: Draining excess fat can make the casserole less greasy.

Stir in the tomato sauce, garlic powder, salt, and pepper, and let the mixture simmer for about 5 minutes to blend the flavors.

Combine the cooked macaroni and beef mixture in the greased baking dish, mixing gently to ensure everything is evenly distributed.

Sprinkle the shredded cheddar cheese evenly over the top and dot with small pieces of butter for extra richness.

Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly. Tip: For a golden top, broil for the last 2 minutes.

Let the casserole sit for 5 minutes before serving to allow the flavors to meld together beautifully.

a couple of cups of shredded cheddar cheese

a splash of milk

1 can of cream of mushroom soup

a handful of tortilla chips, crushed

a small onion, diced

a clove of garlic, minced

a sprinkle of taco seasoning

a drizzle of olive oil

Preheat your oven to 350°F (175°C) and lightly grease a casserole dish with a drizzle of olive oil.

In a skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is no longer pink, about 5-7 minutes. Tip: Drain any excess fat for a lighter dish.

Stir in the taco seasoning, then spread the beef mixture evenly at the bottom of the prepared casserole dish.

In a bowl, mix the cream of mushroom soup with a splash of milk until smooth, then pour over the beef layer.

Top with a couple of cups of shredded cheddar cheese, then sprinkle the crushed tortilla chips over the cheese. Tip: For extra crunch, add the chips in the last 10 minutes of baking.

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the edges are golden. Tip: Let it sit for 5 minutes before serving to allow the layers to set.

a couple of cups of mashed potatoes (homemade or store-bought)

a handful of shredded cheddar cheese

a teaspoon of salt

a half teaspoon of black pepper

a cup of frozen mixed vegetables

Preheat your oven to 375°F (190°C) to get it ready for baking.

Heat a tablespoon of olive oil in a skillet over medium heat, then add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.

Add the ground beef to the skillet, breaking it apart with a spoon, and cook until it’s no longer pink, about 5 minutes. Tip: Draining the excess fat will make the dish lighter.

Stir in the frozen mixed vegetables, salt, and pepper, cooking for another 2 minutes until everything is well combined.

Transfer the beef mixture to a baking dish, spreading it out evenly.

In a bowl, mix the mashed potatoes with a splash of milk to loosen them up, then spread them over the beef mixture in the baking dish.

Sprinkle the shredded cheddar cheese on top for a gooey, golden finish.

Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly browned. Tip: Letting it sit for 5 minutes before serving makes it easier to slice.

1 pound of lean ground beef

a couple of cups of whole wheat elbow macaroni

a can (15 oz) of diced tomatoes, undrained

a cup of low-sodium beef broth

a teaspoon of dried oregano

a teaspoon of dried basil

a cup of shredded part-skim mozzarella cheese

a handful of fresh parsley, chopped

Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.

In a large pot, cook the whole wheat elbow macaroni according to package instructions until al dente, then drain and set aside.

While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.

Add the lean ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Draining any excess fat here will keep the casserole lighter.

Stir in the diced tomatoes, low-sodium beef broth, dried oregano, dried basil, and a pinch of salt and pepper. Let the mixture simmer for about 5 minutes to meld the flavors.

Combine the cooked macaroni and beef mixture in the prepared baking dish, mixing gently to ensure everything is evenly distributed.

Sprinkle the shredded part-skim mozzarella cheese evenly over the top. Tip: For a golden, bubbly cheese topping, place the dish under the broiler for the last 2 minutes of baking.

Bake in the preheated oven for 20 minutes, or until the cheese is melted and the edges are bubbly.

Garnish with chopped fresh parsley before serving. Tip: Let the casserole sit for 5 minutes after baking to make slicing and serving easier.

a couple of cloves of garlic, minced

a medium onion, diced

a can of diced tomatoes, 14.5 oz

a cup of beef broth

a splash of Worcestershire sauce

a half teaspoon of salt

a quarter teaspoon of black pepper

2 cups of uncooked elbow macaroni

In a large pot over medium heat, brown the ground beef, breaking it apart with a spoon, about 5 minutes.

Add the minced garlic and diced onion to the pot, cooking until the onion is translucent, about 3 minutes.

Stir in the diced tomatoes, beef broth, Worcestershire sauce, oregano, basil, salt, and pepper. Bring to a simmer.

Tip: Letting the sauce simmer for a couple of minutes before adding the pasta helps the flavors meld beautifully.

Add the uncooked elbow macaroni to the pot, stirring to ensure it’s fully submerged in the liquid.

Cover and simmer for about 10 minutes, stirring occasionally, until the pasta is al dente.

Tip: If the pasta seems too dry, add a splash more broth or water to keep it from sticking.

Sprinkle the shredded cheddar cheese over the top, then cover the pot again to let the cheese melt, about 2 minutes.

Tip: For a golden top, place the pot under the broiler for a minute or two after adding the cheese.

Garnish with chopped fresh parsley before serving.

1 pound of ground beef, because every good casserole starts here

A couple of cups of gluten-free elbow pasta, for that perfect bite

A splash of olive oil, just enough to coat the pan

1 can of diced tomatoes, for a touch of acidity

A handful of shredded cheddar cheese, because what’s a casserole without cheese?

1 teaspoon of garlic powder, to whisper flavor throughout

A pinch of salt and pepper, to bring it all together

Preheat your oven to 350°F, letting it warm up like a sunny afternoon.

In a large pan, heat a splash of olive oil over medium heat, then add the ground beef. Cook until it’s no longer pink, breaking it apart with a spoon as it cooks. Tip: Drain any excess fat for a lighter dish.

While the beef cooks, boil the gluten-free elbow pasta according to the package instructions until al dente, then drain. Tip: Rinse the pasta under cold water to stop the cooking process and prevent sticking.

In a large mixing bowl, combine the cooked beef, drained pasta, diced tomatoes, garlic powder, and a pinch of salt and pepper. Stir gently, as if you’re folding the ingredients into a cozy blanket.

Transfer the mixture to a baking dish, sprinkling the shredded cheddar cheese on top like the first snow of winter.

Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

A pound of ground beef, the star of our show

A couple of cups of shredded cheddar cheese, because cheese makes everything better

A splash of heavy cream, to bring it all together

Half a cup of almond flour, for that perfect crust

A tablespoon of olive oil, just to get things started

Two cloves of garlic, minced, for a little kick

A teaspoon of salt, to taste

A pinch of black pepper, because it’s all about the details

Heat the olive oil in a large skillet over medium heat, then add the ground beef. Break it apart with a spoon as it cooks, ensuring it’s evenly browned.

Once the beef is no longer pink, add the minced garlic, salt, and pepper. Stir well and cook for another minute, just until the garlic is fragrant.

Remove the skillet from heat and stir in the heavy cream, mixing until the beef is nicely coated.

Transfer the beef mixture to a baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese on top, covering the beef completely.

Evenly sprinkle the almond flour over the cheese, creating a light crust that will crisp up in the oven.

Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and the top is golden brown.

Let it cool for a few minutes before serving, allowing the flavors to meld together beautifully.

a can (14.5 oz) of diced tomatoes, undrained

a can (8 oz) of tomato sauce

a teaspoon of onion powder

Brown the ground beef in a skillet over medium heat until no pink remains, about 5-7 minutes. Drain the fat.

Transfer the beef to your slow cooker. Add the uncooked macaroni, diced tomatoes, tomato sauce, Worcestershire sauce, garlic powder, onion powder, and beef broth. Stir to combine.

Cover and cook on low for 4 hours or until the macaroni is tender. Stir occasionally to prevent sticking.

Sprinkle the shredded cheddar cheese over the top during the last 15 minutes of cooking. Cover again until the cheese melts.

Season with salt and pepper to taste before serving.

a couple of slices of bacon, chopped

a tablespoon of mustard

a half cup of breadcrumbs

a large egg

Preheat your oven to 375°F and grease a baking dish lightly.

In a skillet over medium heat, cook the chopped bacon until crispy, then set aside on a paper towel.

In the same skillet, brown the ground beef, breaking it apart as it cooks, about 5-7 minutes.

Drain any excess fat from the beef, then stir in the mustard, garlic powder, salt, and pepper.

In a bowl, whisk together the egg and milk, then mix in the breadcrumbs and half of the cheddar cheese.

Combine the beef and bacon with the egg mixture, then spread evenly in the prepared baking dish.

Sprinkle the remaining cheese on top and bake for 20 minutes, or until the cheese is bubbly and golden.

Let the casserole sit for 5 minutes before serving to allow it to set properly.

1 pound of ground beef, because it’s the heart of the dish

A couple of cups of green beans, fresh or frozen, for that crisp contrast

1 can of cream of mushroom soup, for creamy depth

A splash of milk, to loosen the soup just right

1 cup of shredded cheddar cheese, because everything’s better with cheese

A handful of French fried onions, for that irresistible crunch

Salt and pepper, just enough to whisper through the layers

Preheat your oven to 350°F, letting it warm up like a sunny morning.

Brown the ground beef in a skillet over medium heat, breaking it into little pieces as it cooks, until no pink remains—about 10 minutes. Tip: Drain the fat for a lighter dish.

Stir in the green beans, cream of mushroom soup, and a splash of milk, mixing until everything is cozy and combined. Tip: If using frozen green beans, no need to thaw—they’ll cook perfectly in the oven.

Transfer the mixture to a baking dish, smoothing the top like you’re tucking it in.

Sprinkle the shredded cheddar cheese over the top, then scatter the French fried onions like confetti. Tip: For extra golden onions, add them in the last 5 minutes of baking.

Bake for 25 minutes, until bubbly and golden, like a treasure unearthed.