Cheesy Hamburger Casserole

Some nights you want dinner to feel like a win without needing a sink full of dishes. This cheesy hamburger casserole is that kind of recipe.

It’s warm, hearty, and filling. The sauce hugs every noodle, the beef brings that classic savory flavor, and the cheese? Thick, melty, and just a little stretchy when you scoop.

If you’ve ever wanted a baked pasta dinner that’s not fussy, this is the one. You can keep it simple, toss in extra veggies, or change the cheese based on what’s in the fridge. It still comes out comforting and reliable.

And the smell while it bakes. Garlicky beef, tomato, and toasted cheese. That’s the moment everyone suddenly “wanders” into the kitchen.

YOU WILL LOVE THIS CHEESY HAMBURGER CASSEROLE

This recipe is a weeknight helper, but it doesn’t taste like a shortcut.

• COMFORTING AND HEARTY: Pasta + beef + cheese is the kind of dinner that sticks with you in the best way.

• BIG FLAVOR, SIMPLE STEPS: Brown the beef, stir the sauce, bake until bubbly. Done.

• FAMILY-FRIENDLY: Mild, familiar flavors that work for kids and adults.

• EASY TO ADAPT: Swap pasta shapes, add vegetables, make it spicier, make it creamier.

• GREAT LEFTOVERS: It reheats beautifully for lunch the next day, and it freezes well for later.

WHAT MAKES THIS ONE EXTRA CHEESY

Cheesy casseroles can go two ways: either they’re gooey and rich, or they’re kind of dry with cheese sitting on top.

This one is built to stay creamy.

Here’s how:

1. We use two layers of cheese—some mixed into the casserole so every bite has melt, and some on top for that browned, bubbly finish.

2. We add a creamy “helper” (cream cheese or sour cream). Not a lot. Just enough to soften the tomato sauce and make it cling to the noodles.

3. We don’t overbake it. You want hot, bubbling edges and melted cheese on top. Once you hit that, pull it out.

Let it rest for a few minutes before serving. The sauce thickens a bit and the slices hold together better.

CHEESY HAMBURGER CASSEROLE INGREDIENTS

This casserole is built from pantry and freezer basics. Nothing fancy. Just smart, cozy ingredients that work together.

You’ll need:

Pasta

• 12 ounces egg noodles or rotini (about 4 cups dry)

Beef + aromatics

• 1 pound lean ground beef

• 1 cup diced yellow onion

• 1 cup diced bell pepper (green is classic, any color works)

• 2 teaspoons minced garlic

Seasoning

• 1 teaspoon Italian seasoning

• ½ teaspoon paprika

• ½ teaspoon salt, plus more to taste

• ¼ teaspoon black pepper

Sauce

• 2 tablespoons tomato paste

• 1 (15-ounce) can tomato sauce

• 1 (14.5-ounce) can diced tomatoes (fire-roasted is great here)

• ½ cup beef broth (or water in a pinch)

Veggies

• 1 cup frozen mixed vegetables (peas/carrots/corn blend works well)

Cheese + creamy add-in

• 2 cups shredded cheddar, divided

• 1 cup shredded mozzarella, divided

• 4 ounces cream cheese, softened or ½ cup sour cream

For the dish

• Cooking spray or a little butter for greasing the pan

A quick ingredient note

Shred your own cheese if you can. Pre-shredded cheese is convenient, but it doesn’t melt quite as smoothly because of the anti-caking coating.

Not a dealbreaker. Just a little heads up.

HOW TO MAKE CHEESY HAMBURGER CASSEROLE

Savory layers of seasoned beef, creamy tomato sauce, tender noodles, and melty cheese make this baked dinner a repeat recipe.

Here’s how you make it:

STEP ONE: Prep the oven and pan

Preheat the oven to 375°F.

Spray a 9×13-inch baking dish with cooking spray.

STEP TWO: Cook the pasta

Bring a big pot of salted water to a boil.

Cook your pasta just until al dente, then drain.

PRO TIP: Test the pasta a minute early. You want it tender, but with a little bite. It’ll keep cooking in the oven, so don’t let it get soft in the pot.

STEP THREE: Brown the beef

In a large skillet over medium-high heat, cook the ground beef until it’s mostly done.

Break it up with a wooden spoon as you go.

If there’s a lot of grease, drain it off. Leave a little behind for flavor if your beef is lean.

STEP FOUR: Cook the onion and pepper

Add the diced onion and bell pepper to the skillet.

Cook for about 4 minutes, until the onion starts turning translucent and the pepper softens.

Add the garlic and cook for 1 minute more.

STEP FIVE: Build the sauce

Stir in the tomato paste and cook for 30 seconds. It should smell a little sweeter and richer.

Pour in the tomato sauce, diced tomatoes, and beef broth.

Add Italian seasoning, paprika, salt, and pepper.

Simmer for 3 to 5 minutes, stirring often, until everything looks combined and lightly thickened.

STEP SIX: Make it creamy

Turn the heat to low.

Stir in the cream cheese (or sour cream). Keep stirring until it melts into the sauce and turns it slightly creamy and smooth.

This is the part that makes the casserole feel extra cozy.

STEP SEVEN: Combine everything

Add the cooked pasta to the casserole dish.

Pour the beef sauce over the top.

Sprinkle in the frozen vegetables.

Add 1 cup cheddar and ½ cup mozzarella and mix everything together until the noodles are coated and the cheese is distributed.

STEP EIGHT: Add the cheesy topping

Top with the remaining cheddar and mozzarella.

If you like a browned top, leave it uncovered.

If you’re worried about the cheese getting too dark, cover loosely with foil for the first half of baking.

STEP NINE: Bake

Bake for 25 minutes, until the casserole is hot and bubbling around the edges and the cheese is fully melted.

If you want a deeper golden top, broil for 1 to 2 minutes at the end—watch it closely.

STEP TEN: Rest and serve

Let the casserole rest for 5 to 10 minutes.

That short rest helps the sauce settle so it doesn’t slide all over the plate when you scoop.

OUR RECIPE DEVELOPER SAYS

If you’re baking this from the fridge (made ahead), add 10 extra minutes of baking time so the center heats through.

SUBSTITUTIONS AND ADDITIONS

This recipe is easy to bend without breaking. Use what you’ve got.

PASTA: Egg noodles are classic, but rotini, penne, shells, or bowties all work. Keep the amount about the same.

MEAT: Ground turkey, chicken, pork, or sausage can replace the beef. If you use sausage, taste before adding extra salt.

VEGGIES:

• Swap the frozen mix for corn + peas.

• Add mushrooms (sauté them with the onion).

• Stir in a few handfuls of baby spinach right at the end; it wilts fast.

CHEESE:

• All cheddar is great.

• Monterey Jack is mild and melts well.

• Pepper Jack adds a little kick.

• A mozzarella/cheddar combo gives you both flavor and stretch.

CREAMY ADD-IN:

• Cream cheese makes it rich and silky.

• Sour cream adds a tangy edge.

• Plain Greek yogurt works too, but keep it on low heat so it doesn’t separate.

SPICE:
Add crushed red pepper flakes, a dash of cayenne, or a spoonful of diced green chiles if your crew likes heat.

HOW TO GET THE BEST TEXTURE EVERY TIME

A really good casserole isn’t watery. It’s not dry either. You want saucy noodles that still hold their shape.

These tips help:

Don’t overcook the pasta

This matters more than people think.

Pasta that’s fully soft in the pot turns mushy after baking. Keep it al dente and you’ll get that perfect baked texture.

Simmer the sauce briefly

Just 3 to 5 minutes makes a difference.

You’re not reducing it into a paste. You’re simply letting the tomatoes and broth come together so the sauce doesn’t look thin.

Use a deep skillet

This mixture gets bulky fast.

A deeper pan makes it easier to stir without losing half the noodles on the stovetop.

Let it rest

Five minutes feels like forever when everyone’s hungry.

Do it anyway. The sauce thickens slightly, and serving gets easier.

QUICK TROUBLESHOOTING

If something looks off, it’s usually an easy fix.

Casserole looks too dry

• Stir in ¼ to ½ cup broth before baking.

• Cover with foil for the first 15 minutes so moisture stays in.

Casserole looks too wet

• Bake uncovered.

• Let it rest longer after baking.

• Next time, simmer the sauce an extra 2 minutes before mixing.

Cheese top is browning too fast

• Cover loosely with foil.

• Move the dish down a rack in the oven.

Flavor feels flat

• Add a pinch more salt.

• Stir in a teaspoon of Worcestershire sauce or a sprinkle of garlic powder.

• Use a sharper cheddar for a bolder bite.

HOW TO SERVE

This is a full meal on its own, but sides make it feel extra put-together.

Classic sides

• Garlic bread or buttered rolls for scooping sauce

• A crisp green salad (simple vinaigrette is perfect)

• Steamed green beans or roasted broccoli

If you want comfort-on-comfort

• Mashed potatoes (yes, people do this, and it’s cozy)

• Creamed corn

• A warm bowl of soup on the side for a bigger spread

Toppings you can set out

• Chopped parsley

• Sliced green onions

• Extra shredded cheese

• Crushed crackers or buttered breadcrumbs (sprinkle on top before baking)

MAKE AHEAD AND STORAGE

This is the kind of recipe that makes future-you very happy.

MAKE AHEAD

Assemble the casserole полностью (everything mixed and topped with cheese), then cover tightly.

Refrigerate up to 24 hours. Bake as directed, adding 10 minutes since it’s starting cold.

IN THE FRIDGE

Cool to room temperature, then cover the dish or transfer leftovers to an airtight container.

It keeps for 3 to 4 days.

IN THE FREEZER

Portion into freezer-safe containers or wrap the dish tightly.

Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

REHEATING

Oven: Cover and bake at 350°F for 20–25 minutes until hot.

Microwave: Heat in 2-minute intervals, stirring between, until warmed through.

NOTE: Reheat leftovers to an internal temperature of 165°F before serving.

EASY CHEESY HAMBURGER CASSEROLE FAQS

Can you bake ground beef?
Yes. Most casseroles start with browning the beef first so you can drain grease and build flavor, then finish cooking in the oven.

What are casseroles usually made of?
Most have three parts: a protein, vegetables, and a starchy base like pasta or potatoes, all held together by a sauce.

Can I use a metal pan instead of a casserole dish?
Yes. A metal 9×13 pan works. So does a deep oven-safe skillet. Just keep an eye on browning—metal can brown faster than glass.

Can I bake this in a glass dish straight from the fridge?
Let the dish sit out for a bit first. Bringing it closer to room temperature helps prevent temperature shock.

What holds the casserole together?
The sauce does the job. It coats the pasta, binds the filling, and thickens slightly as it bakes.

Cheesy Hamburger Casserole

The best Ground Beef Casserole recipe for pasta lovers! 🧀 This Cheesy Hamburger Casserole combines savory beef, onions, tomato sauce, and macaroni noodles in a gooey cheese sauce. Whether you call it Beefy Mac and Cheese, Goulash, or Cheeseburger Skillet, this dish is a staple. Great for meal prep and freezes beautifully. A hearty main dish that requires simple pantry ingredients.

Print Pin Rate

Course: Dinner

Cuisine: American

Prep Time: 20 minutes mins

Cook Time: 25 minutes mins

Total Time: 45 minutes mins

Servings: 8

Ingredients

• 12 ounces egg noodles or rotini about 4 cups dry
• 1 pound lean ground beef
• 1 cup diced yellow onion
• 1 cup diced bell pepper
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon salt plus more to taste
• ¼ teaspoon black pepper
• 2 tablespoons tomato paste
• 1 15-ounce can tomato sauce
• 1 14.5-ounce can diced tomatoes
• ½ cup beef broth
• 1 cup frozen mixed vegetables
• 2 cups shredded cheddar divided
• 1 cup shredded mozzarella divided
• 4 ounces cream cheese softened or ½ cup sour cream
• Cooking spray for the baking dish

Instructions

• Preheat oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
• Cook pasta in salted water just until al dente. Drain and set aside.
• In a large skillet over medium-high heat, brown the ground beef until mostly cooked. Drain excess grease if needed.
• Add onion and bell pepper. Cook 4 minutes. Add garlic and cook 1 minute.
• Stir in tomato paste for 30 seconds. Add tomato sauce, diced tomatoes, broth, and seasonings. Simmer 3–5 minutes.
• Reduce heat to low. Stir in cream cheese (or sour cream) until smooth.
• Add pasta to the baking dish. Pour the beef sauce over top. Add frozen vegetables, 1 cup cheddar, and ½ cup mozzarella. Mix well.
• Top with remaining cheese.
• Bake 25 minutes until hot and bubbly. Broil 1–2 minutes if you want a deeper golden top.
• Rest 5–10 minutes before serving.

Notes

For make-ahead: assemble, cover, and refrigerate up to 24 hours. Bake with 10 extra minutes.

For freezing: cool completely, wrap well, and freeze up to 2 months. Thaw overnight in the fridge before reheating.

Reheat leftovers to 165°F before serving.