Hamburger Supreme Casserole
This hearty and satisfying Hamburger Supreme Casserole combines ground beef, pasta, cheese, and a delicious blend of seasonings for a comforting dish that the whole family will love.
Equipment
- 1 large skillet
- 1 9x13-inch baking dish
- 1 mixing spoon
- 1 set measuring cups and spoons
- 1 pot for boiling pasta
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- to taste salt and pepper
- 2 cups uncooked elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup beef broth
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, brown the ground beef over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent and the beef is fully cooked. Drain excess fat.
- Stir in the diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, salt, and pepper. Simmer for about 5 minutes.
- While the meat mixture simmers, bring a pot of water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the meat mixture, cooked macaroni, beef broth, and 1 cup of cheddar cheese. Mix well.
- Pour the mixture into a greased 9x13-inch baking dish. Spread it evenly.
- Top the casserole with the remaining cheddar cheese and mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, let it cool for a few minutes, then slice and serve.
Notes
Feel free to add vegetables like bell peppers or corn for added nutrition.
This casserole can be prepared a day in advance; simply cover and refrigerate before baking. Adjust cooking time if baking from the refrigerator.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.