Easy Hamburger Casserole
A hearty one-pot meal that's perfect for busy weeknights, packed with flavors and easy to customize.
Ingredients
For the Pasta
- 4 cups dry egg noodles, cooked
For the Meat Mixture
- 1 pound lean ground beef Cooked and browned
- 1 cup diced onion
- 1 cup diced green pepper
- 1 teaspoon garlic, minced
- 1 teaspoon Italian seasoning
- 8 ounce can of tomato sauce
- 14 ounce can of diced Italian-style tomatoes
- 1 teaspoon salt To taste
- 1 teaspoon black pepper To taste
- 1/2 cup frozen peas and carrots
- 1/4 cup frozen corn
- 2 cups shredded cheddar jack cheese, divided
For the Potato Casserole
- 2.5 pounds Yukon gold potatoes, washed Sliced
- 1 cup finely diced sweet yellow onion
- 1 tablespoon minced garlic
- 10.5 ounces cream of mushroom soup
- 1 cup half and half
- 1 tablespoon onion powder
- 1.5 teaspoons kosher salt
- 1 teaspoon fresh cracked black pepper
- 3 cups freshly shredded Colby jack cheese, divided
For the Rice Casserole
- 2 cups Minute Rice white rice
- 2.2 ounces Lipton Beefy Onion Soup Mix
- 21 ounces cream of mushroom soup
- 4 ounces sliced mushrooms, drained
- 2 cups beef broth
- 3/4 cup whole milk
- 3/4 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Hash Brown Casserole
- 30 ounces thawed frozen hash browns
Garnish
- 1.5 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large pot, cook the egg noodles according to package instructions. Drain and set aside.
- In a skillet, brown the ground beef until fully cooked. Drain excess fat, then add onions, green pepper, garlic, Italian seasoning, tomato sauce, diced tomatoes, salt, and pepper. Cook for 5 minutes.
- Stir in the cooked egg noodles, peas, carrots, corn, and 1 cup of the cheddar jack cheese.
Assembly
- Spread the mixture into a baking dish. Top with remaining cheddar jack cheese.
Potato Casserole
- For the potato casserole, layer sliced potatoes in a baking dish, followed by ground beef, onion, garlic, cream of mushroom soup, half and half, and seasonings. Top with Colby jack cheese.
Rice Casserole
- For the rice casserole, combine ground beef, soup mix, cream of mushroom soup, mushrooms, beef broth, milk, sour cream, salt, pepper, and rice. Pour into a baking dish and top with cheese.
Hash Brown Casserole
- For the hash brown casserole, brown ground beef and mix with onions, garlic, cream of mushroom soup, sour cream, half and half, seasonings, and hash browns. Spread into a dish and sprinkle with cheese.
Baking
- Bake all casseroles for 30-45 minutes until bubbly and cheese is melted.
Notes
Serve with a fresh garden salad or garlic bread. A dollop of sour cream on top enhances flavor. Store in an airtight container in the fridge for up to three days. To freeze, let cool completely before transferring to a freezer-safe container.