Hamburger Casserole
from kristineskitchenblog.comHamburger Casserole is an easy dinner idea made with ground beef, pasta, tomato sauce and cheese. This comforting casserole boasts a healthy dose of veggies, too! Serve it with a salad and garlic bread for a meal the whole family will love.
Servings: 8 servings
Calories: 509kcal
Ingredients
- 16 ounces rotini pasta or other short pasta shape
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 2 large carrots chopped into ¼-inch pieces
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 pound ground beef
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 15 ounce can tomato sauce
- 15 ounce can diced tomatoes
- 8 ounces shredded cheddar cheese 2 cups, divided
Instructions
- Preheat oven to 350° F. Lightly grease a 13x9-inch baking dish and set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain pasta into a colander, rinse, drain well and set aside.
- Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion, carrots and bell peppers. Cook, stirring often, until carrots are tender, about 8 minutes.
- Scoot the veggies to the edges of the pan and add the ground beef. Increase the heat to medium-high. Cook the beef, crumbling, until browned. Drain off any excess grease.
- Add the minced garlic, Italian seasoning, garlic powder, salt and pepper. Cook, sitrring, for 30 seconds.
- Stir in the tomato sauce and diced tomatoes.
- Remove the pan from the heat. Then stir in ⅓ of the shredded cheese, followed by the cooked pasta.
- Transfer to the prepared baking dish. Sprinkle the rest of the cheese over the top of the casserole.
- Bake, uncovered, for 20 minutes, until the cheese is melted and lightly golden brown.
Video
Notes
- You can substitute your favorite vegetables in this recipe. Frozen veggies such as peas, corn, green beans or carrots can be stirred in along with the diced tomatoes.
- Casserole may be stored in the refrigerator for up to 24 hours before baking, or in the freezer for up to 3 months. Thaw for 24 hours in the refrigerator before baking. You may have to add 15-20 minutes to the bake time if baking a chilled casserole. Cover it with foil if it is browning too much in the oven.
- Store leftover baked casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition
Calories: 509kcal | Carbohydrates: 53g | Protein: 26g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 858mg | Potassium: 717mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3654IU | Vitamin C: 42mg | Calcium: 267mg | Iron: 3mg
