Hamburger Casserole Recipe - How to Make Hamburger Casserole

Feb 19, 2025

Beefy, cheesy, comfort food goodness!

If your kids are like mine and enjoy any sort of saucy, beefy, cheesy pasta, they'll positively love this hamburger casserole. I also love this casserole because, beyond the creamy sauce, the cheese and fried onion topping, and the real burger flavor, I can make the dish days or even weeks ahead and pop it in the oven whenever I want. A crowd-pleaser than I can have on the table in 30 minutes? Now, that's my definition of a dream meal.

I think ground beef is one of the best proteins for family meals because it's relatively budget-friendly and so darn versatile. I love to keep a pound in the freezer for last-minute meals. (Speaking of, here's tips on how to thaw ground beef if you need 'em.) Aside from a few ingredients, this dish is made with things I almost always have on hand so it's easy to pull together. If you've been craving burgers or just good, no-fuss comfort food, give this one a try!

Can you freeze hamburger casserole?

Yes, but you'll need to make a few changes to the recipe. If you plan to freeze the casserole, undercook the pasta by an additional minute. This keeps the pasta from overcooking once the casserole is thawed and baked. If freezing, you should also leave off the crispy onions on top as they will become soggy. Wait to add those until just before baking.

Wrap the unbaked casserole with a double layer of foil and freeze for up to three months. Let the casserole thaw in the refrigerator overnight before removing the foil and baking as directed, adding a few minutes to the bake time as needed until it's golden and bubbly.

Can you make hamburger casserole ahead of time?

Yes, it can be assembled a day ahead of time, covered and refrigerated. Wait to add the crispy onions until time to bake. The meat sauce mixture can be made up to three days in advance and stored in an airtight container in the refrigerator. The pasta can be made up to three days in advance, rinsed, and stored in a zip-top bag in the refrigerator. Reheat the sauce on the stove over low heat before adding the pasta.

olive oil, plus more for the baking dish

kosher salt, plus more for the pasta

fusilli or cavatappi pasta

ground beef

green bell pepper, chopped

yellow onion, chopped

garlic cloves, finely chopped

smoked paprika

black pepper

beef broth

(15-ounce) can tomato sauce

country dijon mustard

Worcestershire sauce

(4-ounce) block cream cheese, cubed

milk

shredded pepper jack cheese (about 2 cups)

green onions, sliced, plus more for sprinkling

crispy onions

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