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Hamburger Casserole

Deliciously Cheesy Hamburger Casserole for Cozy Nights

This Hamburger Casserole is a comforting, cheesy dish with whole grains and nutritious veggies, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Whole Wheat Elbow Noodles Can substitute with rotini or fusilli
For the Vegetables
  • 2 tbsp Olive Oil Any vegetable oil can work
  • 1 cup Carrots Zucchini is a great substitute if desired
  • 1 medium Yellow Onion Shallots can be used for milder taste
  • 1 medium Green Pepper Red bell pepper is an alternative
For Seasoning
  • 1 tsp Kosher Salt Regular salt is a fine substitute
  • 1 tsp Black Pepper
  • 2 cloves Garlic 1/4 teaspoon garlic powder can replace each clove
  • 2 tbsp Hot Sauce Adjust according to your preference
  • 1 tsp Smoked Paprika Can omit if not available
  • 1 tsp Ground Cumin Can omit if not available
For the Protein
  • 1 lb Lean Ground Beef Can swap for ground turkey or chicken
For the Sauce
  • 1 cup Low Sodium Beef Broth Chicken broth or water can be used
  • 15 oz No-Salt Tomato Sauce Low-sodium marinara sauce is a good alternative
  • 1 cup Plain Greek Yogurt Sour cream or buttermilk can substitute
For Topping
  • 1.5 cups Sharp Cheddar Cheese Mozzarella or any melting cheese can work
  • 1 cup Panko Breadcrumbs Whole wheat panko is a healthier choice
  • 2 tbsp Green Onions Omit or use chives if not available

Equipment

  • casserole dish
  • large pot
  • large skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly coat a casserole dish with non-stick spray.
  2. Bring a large pot of salted water to a boil. Add whole wheat elbow noodles and cook until very al dente, about 6-7 minutes.
  3. In a large skillet, heat remaining olive oil over medium heat and sauté carrots, yellow onion, and green pepper for about 10 minutes until tender.
  4. Stir in minced garlic, hot sauce, smoked paprika, and ground cumin. Cook for an additional 30 seconds until fragrant.
  5. Add lean ground beef to the skillet, breaking it apart. Cook for about 6 minutes until browned and fully cooked.
  6. Pour in low sodium beef broth and no-salt tomato sauce, stirring together and simmering for about 3 minutes.
  7. In a large mixing bowl, combine cooked pasta, plain Greek yogurt, and 3/4 cup sharp cheddar cheese with the meat and vegetable mixture, stirring until evenly coated.
  8. Transfer the mixture into the casserole dish, spreading it evenly. Top with remaining cheese, panko breadcrumbs, and half of the chopped green onions.
  9. Bake in the preheated oven for about 15 minutes until the cheese is melted and bubbling.
  10. Broil the casserole for an additional 2-3 minutes until breadcrumbs are golden, watching closely to avoid burning.
  11. Allow the casserole to rest for 5 minutes before serving, garnishing with remaining green onions.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. To reheat, warm in the oven at 350°F for about 20-25 minutes.

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