Can I use ground turkey instead of beef in this casserole?

Absolutely! Ground turkey makes a great substitute for beef in this recipe. Since turkey is leaner, you might want to add 1-2 tablespoons of olive oil when browning it to ensure the meat remains moist and flavorful. The flavor will be slightly different but equally delicious with all the other components of the dish.

What if I don't have shell pasta on hand?

Any medium-sized pasta shape works wonderfully in this recipe. Penne, rotini, farfalle (bow ties), or even elbow macaroni make excellent substitutes. The key is choosing a shape that will hold the creamy sauce well. Avoid long pasta like spaghetti or linguine, as they don't work as well in layered casseroles.

Can I make this casserole gluten-free?

Yes! Simply substitute your favorite gluten-free pasta and double-check that your Worcestershire sauce is gluten-free (most brands are, but some contain malt vinegar). The rest of the ingredients are naturally gluten-free, making this an easy adaptation for those with gluten sensitivities.

How do I know when the casserole is done baking?

The casserole is done when it's heated through and bubbling around the edges, usually after 25-30 minutes. If you insert a knife into the center, it should come out hot to the touch. The cheese on top should be completely melted and starting to turn a light golden color.

Hamburger Casserole Recipe

Name: Hamburger Casserole Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pound ground beef (lean preferred); ½ cup diced onion; ½ cup diced bell pepper (any color); 2 cloves garlic, minced; 14.5 ounces diced tomatoes, drained (1 can); 2 tablespoons tomato paste; 1 teaspoon kosher salt; 1 teaspoon Italian seasoning; ½ teaspoon ground black pepper; 1 teaspoon Worcestershire sauce; 8 ounces dry shell pasta (½ box); 8 ounces cream cheese, room temperature and cut into cubes (1 brick); ½ cup sour cream; 3 tablespoons unsalted butter (⅜ stick); ½ cup freshly shredded cheddar cheese; ½ cup freshly shredded mozzarella cheese; Fresh parsley (optional)

Description

This hearty Hamburger Casserole is a comforting and mouthwatering dish perfect for family dinners. It combines tender pasta, seasoned ground beef, creamy layers of cheese, and hints of savory spices, making it a satisfying meal that everyone will love. Whether served fresh or as leftovers, this delicious casserole is a crowd-pleaser that’s easy to prepare.

Ingredients

Units Scale

Meat & Vegetables

1 pound ground beef (lean preferred)
1/2 cup diced onion
1/2 cup diced bell pepper (any color)
2 cloves garlic, minced

Sauce & Seasoning

14.5 ounces diced tomatoes, drained (1 can)
2 tablespoons tomato paste
1 teaspoon kosher salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1 teaspoon Worcestershire sauce

Pasta & Cheese

8 ounces dry shell pasta (1/2 box)
8 ounces cream cheese, room temperature and cut into cubes (1 brick)
1/2 cup sour cream
3 tablespoons unsalted butter (3/8 stick)
1/2 cup freshly shredded cheddar cheese
1/2 cup freshly shredded mozzarella cheese

Garnish

Fresh parsley (optional)

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Instructions

Preheat the Oven
Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray. Set it aside.
Cook the Beef
Heat a large skillet over medium-high heat. Add the ground beef and cook until it is no longer pink, breaking it up as it cooks. Use a slotted spoon to transfer the cooked beef to a paper towel-lined bowl and set aside.
Sauté Vegetables
In the same skillet, add the diced onion and bell pepper. Sauté over medium heat for 2-3 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
Prepare the Meat Mixture
Return the cooked beef to the skillet. Stir in the drained diced tomatoes, tomato paste, kosher salt, Italian seasoning, ground black pepper, and Worcestershire sauce. Allow the mixture to come to a boil, then reduce the heat and let it simmer for 5 minutes. Remove from heat and set aside.
Cook the Pasta
While the sauce simmers, boil the dry shell pasta according to the package instructions. Once cooked, drain the pasta and transfer it to a large bowl.
Combine Pasta and Creamy Ingredients
Add the softened cream cheese, sour cream, and melted butter to the bowl of cooked pasta. Stir until the pasta is evenly coated with the creamy mixture.
Assemble the Casserole
Spread half of the creamy pasta mixture evenly into the bottom of the prepared baking dish. Top with half of the meat mixture. Repeat this layering process with the remaining pasta and meat mixture. Finally, top with a layer of shredded cheddar and mozzarella cheeses.
Bake the Casserole
Place the casserole in the preheated oven and bake, uncovered, for 25-30 minutes, or until heated through. For a golden-brown cheesy topping, broil for 1-2 minutes before removing it from the oven.
Rest and Serve
Garnish with chopped fresh parsley if desired. Let the casserole rest for 10 minutes before serving to allow the layers to settle and flavors to meld.

Notes

Alternative with Potatoes: Instead of pasta, use 3 pounds of Yukon Gold potatoes, peeled and sliced into ¼-inch rounds. Cook the slices in boiling water for 8-10 minutes until fork-tender, drain, and follow the recipe as written, layering the potatoes instead of pasta.
Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 4 days. This casserole is not recommended for freezing due to its cream-based ingredients.
Cheese Options: For a variation, try substituting the shredded cheeses with Monterey Jack, Colby, or Pepper Jack for added flavor.

Nutrition

Serving Size: 1 portion
Calories: 540
Sugar: 5g
Sodium: 850mg
Fat: 33g
Saturated Fat: 17g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 3g
Protein: 22g
Cholesterol: 95mg