Description
This Cheeseburger Casserole is a homemade version of Hamburger Helper that’s rich, creamy, and packed with flavorful ground beef, tender macaroni, and melted cheese. It combines simple ingredients with a delicious tomato-based sauce and spices for a comforting, family-friendly meal that’s quick and easy to prepare in one pot on the stovetop.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 small carrot, chopped (optional)
- 1 celery stalk, chopped (optional)
- 500 g (1 lb) lean ground beef (mince)
- 12 oz (340 g) dried macaroni, uncooked
- 1/2 cup frozen corn (optional)
- 2 cups low sodium chicken broth/stock
- 1 tbsp hot sauce or Sriracha sauce (adjust to taste)
- 1 tsp American chili powder
- 1 tsp dried oregano
- 1 tsp garlic powder (or substitute onion powder)
- 800 g (28 oz) crushed tomato
- 2 tbsp tomato paste
- 1 1/4 tsp salt
- 1/2 tsp black pepper
Cheese and Garnish
- 1.5 – 2 cups (150 – 200 g) cheddar or tasty cheese, shredded
- 1 cup (100 g) mozzarella cheese, for topping
- 1 green onion, sliced (for garnish)
Instructions
- Heat oil: Heat 1 tablespoon of olive oil in a Dutch oven or large deep skillet over medium-high heat to prepare for sautéing the aromatics.
- Sauté onion and garlic: Add the chopped onion and minced garlic and cook for about 1 minute until fragrant but not browned.
- Add celery and carrot: Stir in the chopped celery and carrot, cooking for 3 minutes until they are softened, which adds additional flavor and texture.
- Cook the beef: Increase the heat to high, add the ground beef and cook while breaking it up with a spoon, until it is no longer pink, about 3 minutes.
- Add remaining ingredients: Add macaroni, frozen corn (if using), chicken broth, hot sauce, chili powder, oregano, garlic powder, crushed tomato, tomato paste, salt, and black pepper. Stir everything together thoroughly. Reduce heat to medium or medium-low to maintain a gentle simmer.
- Simmer covered: Cover the pot and cook for 8 minutes. The pasta should be nearly cooked but still have a nice saucy consistency.
- Add cheddar cheese: Stir in the shredded cheddar or tasty cheese until melted and evenly incorporated.
- Top with mozzarella: Sprinkle the mozzarella cheese on top, cover again, and cook for an additional 2 minutes to melt the cheese.
- Final check: Remove from heat. The pasta should be tender but firm, with a rich sauce coating it without being dry or mushy.
- Serve: Serve immediately garnished with sliced green onions if desired for freshness and color.
Notes
- You can omit the carrot, celery, and corn if you prefer a simpler version.
- Adjust hot sauce to taste depending on your spice preference.
- Use lean ground beef to keep the fat content moderate.
- Cheese types can be substituted based on availability or preference (e.g. Monterey Jack or Colby instead of cheddar).
- Leftovers can be refrigerated and reheated, but add a splash of broth or water to loosen the mixture if it thickens too much.
