Description
A simple and delicious One-Pot Cheesy Hamburger Casserole recipe that’s a family favorite. Minimal cleanup and maximum flavor make this dish perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil or vegetable oil
- 1 pound lean ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed tomato soup
- 1 (15 ounce) can diced tomatoes, undrained
- 4 cups beef broth or chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 1/2 cups uncooked elbow macaroni or other small pasta shape
- 1 cup shredded cheddar cheese, divided
- 1/2 cup shredded Monterey Jack cheese (optional, for extra meltiness)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- 2. Add the chopped onion to the pot with the browned beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
- 3. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- 4. Pour in the condensed tomato soup, diced tomatoes (with their juice), and beef broth. Add the Italian seasoning, salt, and pepper. Stir everything together to combine.
- 5. Bring the mixture to a boil. Once boiling, add the uncooked elbow macaroni. Stir well to ensure the pasta is submerged in the liquid.
- 6. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- 7. Once the pasta is cooked through and the sauce has thickened, remove the pot from the heat. Stir in 3/4 cup of the shredded cheddar cheese and the Monterey Jack cheese, if using, until melted and creamy.
- 8. Serve immediately, garnished with the remaining 1/4 cup of cheddar cheese and fresh chopped parsley, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop, adding a splash of liquid if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g