You’re about to discover 22 mouthwatering hamburger casserole recipes that make weeknight dinners a breeze! From cheesy classics to creative twists, these comforting dishes are perfect for busy families. Get ready to find your new go-to meal that everyone will love—let’s dive into these delicious and easy options!
Classic Cheeseburger Casserole
Unquestionably, this casserole transforms burger night into a comforting, oven-baked delight. Using ground beef and classic toppings, it’s hearty and family-friendly. Prep is straightforward, with layers that bake into a cohesive, savory dish.
Ingredients
– 1 pound 80/20 ground beef
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup beef stock
– 1 cup heavy cream
– 2 large pasture-raised eggs, lightly beaten
– 8 ounces sharp cheddar cheese, grated
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon kosher salt
– 1 tablespoon unsalted butter
– 1 pound russet potatoes, peeled and thinly sliced to 1/8-inch thickness
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking dish with unsalted butter.
2. In a large skillet over medium-high heat, brown 1 pound 80/20 ground beef, breaking it into crumbles, for 6-8 minutes until no pink remains.
3. Add 1 finely diced large yellow onion and sauté for 4-5 minutes until translucent.
4. Stir in 2 minced cloves garlic and cook for 1 minute until fragrant.
5. Tip: Deglaze the skillet with 1 cup beef stock, scraping up any browned bits for added flavor depth.
6. Incorporate 1 cup heavy cream, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper, then simmer for 3 minutes.
7. Remove from heat and fold in 2 lightly beaten large pasture-raised eggs to bind the mixture.
8. Layer half of the 1 pound thinly sliced russet potatoes in the prepared baking dish.
9. Spread the beef mixture evenly over the potatoes.
10. Top with the remaining potato slices in an even layer.
11. Tip: For a golden crust, ensure the top potato layer is arranged neatly without overlapping excessively.
12. Cover with foil and bake at 375°F for 40 minutes.
13. Remove foil, sprinkle 8 ounces grated sharp cheddar cheese evenly over the top, and bake uncovered for 15-20 minutes until cheese is bubbly and lightly browned.
14. Tip: Let the casserole rest for 10 minutes before serving to allow layers to set for cleaner slices.
15. Vividly creamy and rich, this casserole boasts a tender potato base with a savory, cheesy top. Serve it alongside a crisp green salad or pickles for a balanced meal that echoes the best parts of a classic burger.
Bacon Mushroom Hamburger Casserole
You’re craving comfort, and this casserole delivers. Hearty, savory, and packed with flavor, it’s a crowd-pleaser that comes together with ease.
Ingredients
– 1 pound thick-cut bacon, diced
– 1 pound ground beef (80/20 blend)
– 8 ounces cremini mushrooms, thinly sliced
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 2 large pasture-raised eggs, lightly beaten
– 1 cup shredded sharp cheddar cheese
– 1/2 cup panko breadcrumbs
– 1 tablespoon unsalted butter
– 1 teaspoon smoked paprika
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons extra-virgin olive oil
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking dish with unsalted butter.
2. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Add diced bacon and cook until crispy, about 8-10 minutes, stirring occasionally.
4. Remove bacon with a slotted spoon and drain on paper towels, reserving 2 tablespoons of bacon fat in the skillet.
5. Add ground beef to the skillet and cook until browned, breaking it into small crumbles, about 6-8 minutes.
6. Stir in finely diced yellow onion and cook until translucent, about 5 minutes.
7. Add thinly sliced cremini mushrooms and minced garlic, sautéing until mushrooms release their moisture and begin to brown, about 7 minutes.
8. Season with kosher salt, freshly ground black pepper, and smoked paprika, stirring to combine.
9. Transfer the beef and mushroom mixture to the prepared baking dish, spreading it evenly.
10. In a medium bowl, whisk together heavy cream and lightly beaten pasture-raised eggs until smooth.
11. Pour the cream mixture over the beef layer, ensuring even coverage.
12. Sprinkle shredded sharp cheddar cheese evenly over the top.
13. In a small bowl, combine panko breadcrumbs with the reserved crispy bacon.
14. Scatter the bacon and panko mixture over the cheese layer for a crunchy topping.
15. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling at the edges.
16. Let rest for 10 minutes before serving to allow the layers to set.
Dense and satisfying, this casserole boasts a rich umami depth from the bacon and mushrooms, balanced by the creamy, cheesy interior. Serve it alongside a crisp green salad or roasted vegetables for a complete meal that’s both rustic and refined.
Spicy Southwestern Beef Casserole
Outstanding for busy weeknights, this hearty casserole layers bold Southwestern flavors with minimal fuss. Our version uses premium ingredients for maximum depth and spice. One dish delivers comfort and excitement effortlessly.
Ingredients
– 1 lb grass-fed ground beef, 85% lean
– 1 yellow onion, finely diced
– 2 poblano peppers, seeded and diced
– 3 garlic cloves, minced
– 1 tbsp avocado oil
– 1 (15 oz) can fire-roasted diced tomatoes, undrained
– 1 (4 oz) can diced green chiles, undrained
– 1 cup frozen organic corn kernels
– 1 (15 oz) can black beans, rinsed and drained
– 2 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp chipotle powder
– 1/2 cup beef stock
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tsp sea salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Preheat oven to 375°F.
2. Heat avocado oil in a large oven-safe skillet over medium-high heat until shimmering.
3. Add grass-fed ground beef and cook for 5 minutes, breaking into crumbles with a wooden spoon.
4. Add finely diced yellow onion and diced poblano peppers; sauté for 4 minutes until softened.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Incorporate ground cumin, smoked paprika, chipotle powder, sea salt, and black pepper; toast spices for 30 seconds.
7. Pour in undrained fire-roasted diced tomatoes, undrained diced green chiles, frozen organic corn kernels, and rinsed black beans.
8. Add beef stock and bring mixture to a simmer for 3 minutes, stirring occasionally.
9. Tip: For deeper flavor, deglaze the skillet with stock, scraping up browned bits.
10. Remove skillet from heat and stir in 1 cup shredded Monterey Jack cheese until melted.
11. Top evenly with remaining 1 cup shredded Monterey Jack cheese.
12. Transfer skillet to preheated oven and bake uncovered for 20 minutes until cheese is golden and bubbly.
13. Tip: Place skillet on a baking sheet to catch any spills during baking.
14. Remove from oven and let rest for 5 minutes to set.
15. Tip: Garnish with chopped fresh cilantro just before serving to maintain its bright flavor.
16. Hearty and satisfying, this casserole boasts a smoky-spicy kick balanced by creamy cheese and tender beans. Serve with a dollop of cool sour cream or sliced avocado for contrast. Leftovers reheat beautifully for next-day lunches.
Cheesy Ranch Hamburger Bake
Very few dishes deliver such effortless comfort as this hearty casserole. Versatile ground beef mingles with creamy ranch and melted cheese for a crowd-pleasing meal. Perfect for busy weeknights when time is precious but flavor remains paramount.
Ingredients
– 1 lb 80/20 ground beef
– 1 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1 packet (1 oz) ranch seasoning mix
– 1 cup whole milk
– 8 oz cream cheese, softened
– 2 cups sharp cheddar cheese, freshly grated
– 1 lb cavatappi pasta
– 1/2 cup panko breadcrumbs
– 2 tbsp unsalted butter, melted
– 1/4 cup fresh parsley, finely chopped
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of heavily salted water to a rolling boil for pasta.
3. Add cavatappi pasta and cook for 2 minutes less than package directions for al dente texture.
4. Drain pasta thoroughly and toss with 1 tsp olive oil to prevent sticking.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Add finely diced yellow onion and sauté until translucent, about 5 minutes.
7. Stir in minced garlic and cook until fragrant, 30 seconds.
8. Add ground beef, breaking it apart with a wooden spoon, and cook until no pink remains.
9. Drain excess fat from the skillet, leaving about 1 tbsp for moisture.
10. Reduce heat to medium-low and stir in softened cream cheese until fully incorporated.
11. Whisk together whole milk and ranch seasoning mix in a separate bowl until smooth.
12. Pour ranch mixture into skillet, stirring constantly to create a uniform sauce.
13. Simmer sauce for 3 minutes until slightly thickened, stirring occasionally.
14. Fold in cooked cavatappi pasta until evenly coated with sauce.
15. Transfer mixture to prepared baking dish and spread into an even layer.
16. Top evenly with freshly grated sharp cheddar cheese.
17. Combine panko breadcrumbs with melted butter and chopped parsley in a small bowl.
18. Sprinkle breadcrumb mixture over cheese layer for added crunch.
19. Bake uncovered for 20-25 minutes until cheese is bubbly and breadcrumbs are golden brown.
20. Let rest for 5 minutes before serving to allow sauce to set properly.
Kick back and enjoy this ultimate comfort food with its perfect balance of creamy, cheesy, and savory elements. The crispy panko topping provides delightful texture contrast against the rich pasta base. Serve alongside a crisp green salad or roasted vegetables for a complete meal that satisfies every time.
Creamy Garlic Hamburger Potato Casserole
Vividly comforting and deeply savory, this casserole layers rich beef with creamy potatoes and aromatic garlic. Perfect for weeknight dinners or potlucks, it delivers maximum flavor with minimal fuss. Every bite balances hearty textures with robust, garlic-infused creaminess.
Ingredients
– 1 lb ground beef (80/20 blend)
– 1.5 lbs Yukon Gold potatoes, thinly sliced (⅛-inch thick)
– 3 cups heavy cream
– 6 garlic cloves, minced
– 1 cup sharp cheddar cheese, freshly grated
– ½ cup Parmesan cheese, finely grated
– 2 tbsp unsalted butter
– 1 tbsp extra-virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ¼ tsp smoked paprika
– 2 tbsp fresh parsley, finely chopped
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking dish with unsalted butter.
2. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Add ground beef and cook for 5-7 minutes, breaking into crumbles, until browned and no pink remains.
4. Drain excess fat from the skillet using a spoon or paper towel.
5. Add minced garlic to the beef and sauté for 1 minute until fragrant.
6. Season beef mixture with kosher salt, black pepper, and smoked paprika; stir to combine and remove from heat.
7. Arrange half of the thinly sliced potatoes in an even layer in the prepared baking dish.
8. Spread the entire beef mixture evenly over the potato layer.
9. Top with the remaining potato slices, arranging them neatly.
10. Pour heavy cream evenly over the potatoes, ensuring full coverage.
11. Cover dish tightly with aluminum foil and bake at 375°F for 45 minutes.
12. Remove foil and sprinkle sharp cheddar and Parmesan cheeses evenly over the top.
13. Return to oven uncovered and bake for 15-20 minutes until cheese is golden and bubbly.
14. Let rest for 10 minutes to allow layers to set before serving.
15. Garnish with fresh parsley just before serving.
Notably creamy and indulgent, the potatoes absorb the garlic-infused cream while the beef adds a savory depth. Serve alongside a crisp green salad or roasted vegetables to cut through the richness, or top with a fried egg for a brunch-inspired twist.
Onion Soup Mix Beef Casserole
Fulfilling comfort food doesn’t require complexity. This casserole leverages onion soup mix for deep, savory flavor with minimal effort. It’s a weeknight winner that delivers maximum satisfaction.
Ingredients
– 1 lb grass-fed beef chuck, coarsely ground
– 1 (1 oz) packet dry onion soup mix
– 1 cup sour cream
– 1 cup sharp cheddar cheese, freshly grated
– ½ cup whole milk
– 2 large pasture-raised eggs, lightly beaten
– 1 cup egg noodles, uncooked
– ½ cup panko breadcrumbs
– 2 tbsp unsalted butter, melted
– 1 tsp freshly cracked black pepper
Instructions
1. Preheat oven to 375°F.
2. Brown coarsely ground grass-fed beef chuck in a skillet over medium-high heat for 6-8 minutes, breaking it into crumbles.
3. Drain excess fat from the beef using a fine-mesh strainer.
4. Transfer beef to a large mixing bowl.
5. Add dry onion soup mix, sour cream, freshly grated sharp cheddar cheese, whole milk, and lightly beaten pasture-raised eggs to the bowl.
6. Fold in uncooked egg noodles until evenly coated.
7. Season mixture with freshly cracked black pepper.
8. Tip: For optimal texture, ensure noodles are fully submerged in the liquid mixture to prevent drying during baking.
9. Pour mixture into a greased 9×13-inch baking dish.
10. Combine panko breadcrumbs and melted unsalted butter in a small bowl.
11. Sprinkle breadcrumb mixture evenly over the casserole.
12. Tip: Press breadcrumbs lightly into the surface to create a crisp, golden crust.
13. Bake at 375°F for 30-35 minutes, until bubbling and breadcrumbs are deeply golden brown.
14. Tip: Let rest for 5 minutes before serving to allow the custard to set for cleaner slices.
15. Remove from oven and rest for 5 minutes.
Layers of tender noodles and savory beef meld into a creamy, unified whole beneath that crunchy topping. Serve it alongside a crisp green salad to cut through the richness, or top with extra sharp cheddar for an indulgent twist.
Italian-Inspired Hamburger Bake
Hearty Italian flavors meet classic comfort in this layered bake. Hamburger gets an upgrade with robust herbs and melted cheese. Perfect for busy weeknights when you crave something satisfying.
Ingredients
– 1 lb ground beef (80/20 blend)
– 1 cup yellow onion, finely diced
– 2 garlic cloves, minced
– 1 (24 oz) jar marinara sauce
– 1 tsp dried oregano
– 1 tsp dried basil
– ½ tsp red pepper flakes
– 8 oz uncooked rotini pasta
– 1 cup whole milk ricotta cheese
– 1 large pasture-raised egg, lightly beaten
– ¼ cup fresh parsley, chopped
– 2 cups low-moisture whole milk mozzarella, shredded
– ¼ cup Parmigiano-Reggiano, freshly grated
– 2 tbsp extra virgin olive oil
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add rotini pasta and cook for 2 minutes less than package directions for al dente texture.
4. Drain pasta and toss with 1 tbsp olive oil to prevent sticking.
5. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat.
6. Add diced onion and sauté until translucent, about 4 minutes.
7. Add minced garlic and cook for 30 seconds until fragrant.
8. Add ground beef, breaking it up with a wooden spoon, and cook until no pink remains, about 6 minutes.
9. Drain excess fat from the skillet.
10. Stir in marinara sauce, dried oregano, dried basil, and red pepper flakes.
11. Simmer sauce for 5 minutes to meld flavors, then season with salt and pepper.
12. In a separate bowl, combine ricotta cheese, beaten egg, and chopped parsley.
13. Layer half the cooked pasta in a 9×13 inch baking dish.
14. Spread all of the ricotta mixture evenly over the pasta.
15. Top with remaining pasta.
16. Pour meat sauce over the pasta layers, spreading to cover completely.
17. Sprinkle shredded mozzarella and grated Parmigiano-Reggiano evenly over the top.
18. Bake uncovered for 25 minutes until cheese is golden and bubbly.
19. Let rest for 5 minutes before serving to allow layers to set.
Fantastic textures await with creamy ricotta, al dente pasta, and savory beef. The crispy cheese crust gives way to deeply flavored Italian-spiced layers. Serve with garlic bread for dipping into the rich sauce, or top with fresh basil for a bright finish.
Broccoli Cheddar Beef Casserole
Perfect for busy weeknights, this hearty casserole combines tender beef, crisp broccoli, and sharp cheddar in a creamy sauce. Prep it ahead for effortless baking later.
Ingredients
– 1 lb ground beef (85% lean)
– 2 cups fresh broccoli florets, blanched
– 1 ½ cups sharp cheddar cheese, freshly grated
– 1 cup whole milk
– ½ cup heavy cream
– ¼ cup unsalted butter
– ¼ cup all-purpose flour
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– ½ tsp smoked paprika
– ¼ tsp cayenne pepper
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking dish with butter.
2. In a large skillet over medium-high heat, brown the ground beef until no pink remains, about 8 minutes, breaking it into crumbles with a spatula.
3. Drain excess fat from the skillet and transfer beef to a bowl; set aside.
4. In the same skillet, melt unsalted butter over medium heat.
5. Add finely diced yellow onion and sauté until translucent, about 5 minutes.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Sprinkle all-purpose flour over the mixture and cook, stirring constantly, for 2 minutes to form a roux.
8. Gradually whisk in whole milk and heavy cream until smooth and thickened, about 3-4 minutes.
9. Add kosher salt, black pepper, smoked paprika, and cayenne pepper; stir to combine.
10. Fold in the blanched broccoli florets and reserved ground beef until evenly coated.
11. Pour the mixture into the prepared baking dish and spread into an even layer.
12. Top evenly with freshly grated sharp cheddar cheese.
13. Bake uncovered for 25-30 minutes, until cheese is golden and bubbly.
14. Let rest for 5 minutes before serving to allow the sauce to set.
Creamy and robust, this casserole boasts a velvety texture with a crisp cheese topping. For a twist, serve it alongside a crisp green salad or crusty artisan bread to soak up the rich sauce.
Taco-Style Hamburger Casserole
Just when you thought taco night couldn’t get better, this casserole combines all your favorites into one comforting bake. It’s the ultimate crowd-pleaser for busy weeknights or casual gatherings.
Ingredients
– 1 lb ground beef (80/20 blend)
– 1 yellow onion, finely diced
– 2 garlic cloves, minced
– 1 packet taco seasoning
– 1 (15 oz) can black beans, rinsed and drained
– 1 (15 oz) can whole kernel corn, drained
– 1 (10 oz) can diced tomatoes with green chilies
– 2 cups shredded sharp cheddar cheese
– 1 (16 oz) package elbow macaroni
– 1 cup sour cream
– ½ cup heavy cream
– 2 tbsp unsalted butter
– 1 tsp smoked paprika
– ½ tsp cumin
– Fresh cilantro, chopped (for garnish)
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook the elbow macaroni according to package directions until al dente, about 8 minutes.
4. Drain the pasta and set aside.
5. In a large skillet, brown the ground beef over medium-high heat, breaking it into crumbles.
6. Add the finely diced onion and cook until translucent, about 5 minutes.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Sprinkle the taco seasoning over the meat mixture and stir to combine.
9. Add the black beans, corn, and diced tomatoes with green chilies to the skillet.
10. Reduce heat to low and simmer for 5 minutes to meld flavors.
11. In a separate bowl, mix the sour cream and heavy cream until smooth.
12. Combine the cooked pasta, meat mixture, and cream mixture in a large baking dish.
13. Fold in 1½ cups of shredded cheddar cheese until evenly distributed.
14. Top with the remaining ½ cup of cheddar cheese.
15. Bake uncovered for 25 minutes until bubbly and golden brown on top.
16. Let rest for 5 minutes before serving.
17. Garnish with fresh cilantro.
The melted cheese forms a golden crust that gives way to layers of savory beef, tender pasta, and creamy sauce. Serve with extra sour cream and hot sauce for those who like it spicy, or pair with a crisp green salad to balance the richness.
BBQ Bacon Cheeseburger Casserole
Venture beyond the ordinary burger with this layered casserole that captures all the smoky, cheesy goodness in one dish. Perfect for feeding a crowd with minimal fuss, it delivers bold flavors in every bite.
Ingredients
– 1 lb ground beef (80/20 blend)
– 8 oz thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup barbecue sauce
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– ½ tsp freshly ground black pepper
– 1 lb fusilli pasta
– 2 cups sharp cheddar cheese, freshly grated
– 1 cup Monterey Jack cheese, freshly grated
– 3 pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ½ cup sour cream
– ¼ cup fresh chives, finely chopped
Instructions
1. Preheat oven to 375°F.
2. Cook diced bacon in a large skillet over medium heat until crisp, about 8-10 minutes.
3. Remove bacon with a slotted spoon, reserving 2 tbsp rendered fat in skillet.
4. Add diced onion to skillet and sauté until translucent, about 5 minutes.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Add ground beef and cook until browned, breaking it up with a spatula.
7. Drain excess fat from beef mixture.
8. Stir in barbecue sauce, Worcestershire sauce, smoked paprika, and black pepper.
9. Simmer mixture for 5 minutes to meld flavors.
10. Meanwhile, cook fusilli pasta in salted boiling water until al dente according to package directions.
11. Drain pasta and return to pot.
12. In a bowl, whisk together beaten eggs, whole milk, and sour cream until smooth.
13. Combine pasta, beef mixture, and egg mixture in the pot, stirring gently.
14. Fold in 1½ cups cheddar cheese and all Monterey Jack cheese.
15. Transfer mixture to a greased 9×13 inch baking dish.
16. Top with remaining ½ cup cheddar cheese and crisp bacon.
17. Bake uncovered for 25 minutes until bubbly and golden brown.
18. Let rest for 10 minutes before serving to allow setting.
19. Garnish with fresh chives.
Remarkably creamy with a satisfying crunch from the bacon topping, this casserole delivers smoky-sweet notes from the barbecue sauce balanced by sharp cheese. Serve with pickles and extra sauce for dipping, or portion into individual ramekins for easy entertaining.
Stuffed Bell Pepper Hamburger Casserole
Zesty and comforting, this casserole transforms classic stuffed peppers into a hearty one-dish meal. Perfect for busy weeknights when you crave something satisfying yet simple to prepare.
Ingredients
– 1 lb ground beef (80/20 blend)
– 4 large bell peppers, diced into ½-inch pieces
– 1 medium yellow onion, finely diced
– 2 garlic cloves, minced
– 1 cup long-grain white rice, uncooked
– 1 (15 oz) can crushed tomatoes
– 1 cup beef stock
– ½ cup shredded sharp cheddar cheese
– 2 tbsp olive oil
– 1 tsp smoked paprika
– ½ tsp dried oregano
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Add ground beef and cook until browned, breaking it into crumbles, about 6-8 minutes.
4. Add diced onion and bell peppers; sauté until softened, 5-7 minutes.
5. Stir in minced garlic and cook until fragrant, 30 seconds.
6. Sprinkle in smoked paprika and dried oregano; toast spices for 1 minute.
7. Add uncooked rice and stir to coat with oil and spices.
8. Pour in crushed tomatoes and beef stock; bring to a simmer.
9. Season with 1 tsp kosher salt and ½ tsp black pepper.
10. Transfer skillet to preheated oven and bake uncovered for 25 minutes.
11. Remove from oven and top evenly with shredded cheddar cheese.
12. Return to oven and bake until cheese is melted and bubbly, 5-7 minutes.
13. Let rest for 5 minutes before serving.
Flavorful and texturally diverse, this casserole offers tender rice, savory beef, and sweet peppers in every bite. The melted cheese adds a creamy contrast to the hearty base. For a fresh twist, garnish with chopped parsley or serve with a side of crusty bread to soak up the rich tomato sauce.
Mozzarella Meatball Casserole
Crafting comfort in a casserole dish, this mozzarella meatball bake delivers hearty satisfaction with minimal fuss. Combining savory meatballs, tangy tomato sauce, and melted cheese creates a crowd-pleasing meal perfect for weeknights or gatherings.
Ingredients
– 1 lb ground beef (80/20 blend)
– ½ cup panko breadcrumbs
– ¼ cup whole milk
– 1 large pasture-raised egg, lightly beaten
– 2 cloves garlic, minced
– 2 tbsp fresh parsley, finely chopped
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 24 oz jarred marinara sauce
– 8 oz low-moisture mozzarella, shredded
– 2 tbsp extra virgin olive oil
Instructions
1. Preheat oven to 375°F.
2. In a small bowl, combine panko breadcrumbs and whole milk; let sit for 5 minutes to hydrate.
3. In a large mixing bowl, add ground beef, hydrated breadcrumb mixture, lightly beaten egg, minced garlic, chopped parsley, kosher salt, and black pepper.
4. Gently mix ingredients with hands until just combined; avoid overmixing to prevent tough meatballs.
5. Form mixture into 1½-inch meatballs, yielding approximately 20 pieces.
6. Heat extra virgin olive oil in a large oven-safe skillet over medium-high heat.
7. Sear meatballs in batches until browned on all sides, about 2-3 minutes per side; they need not be cooked through.
8. Remove skillet from heat; arrange meatballs evenly in the skillet.
9. Pour marinara sauce over meatballs, ensuring full coverage.
10. Sprinkle shredded mozzarella evenly over the sauce.
11. Transfer skillet to preheated oven; bake uncovered for 20-25 minutes until cheese is golden and bubbly and meatballs reach an internal temperature of 165°F.
12. Let rest for 5 minutes before serving to allow juices to redistribute.
When served hot, the casserole offers tender meatballs enveloped in rich tomato sauce beneath a stretchy, browned cheese crust. For a fresh contrast, garnish with basil ribbons and serve alongside garlic bread to soak up the savory sauce.
Spinach and Beef Casserole
Comforting and hearty, this spinach and beef casserole delivers rich flavor with minimal effort. Perfect for weeknight dinners or meal prep. Layers of savory beef, tender spinach, and creamy sauce bake into a satisfying one-dish meal.
Ingredients
– 1 lb ground beef (85% lean)
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 10 oz frozen chopped spinach, thawed and squeezed dry
– 1 cup whole milk
– 1 cup heavy cream
– 4 oz cream cheese, softened
– 1 cup shredded sharp cheddar cheese
– 2 large pasture-raised eggs, lightly beaten
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ½ tsp smoked paprika
– 2 tbsp unsalted butter
– ¼ cup all-purpose flour
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Heat a large skillet over medium-high heat and brown the ground beef, breaking it into crumbles, for 6-8 minutes until no pink remains.
3. Add diced onion and minced garlic to the skillet; sauté for 4-5 minutes until onions are translucent.
4. Drain excess fat from the skillet and transfer beef mixture to a large bowl.
5. In the same skillet, melt unsalted butter over medium heat.
6. Whisk in all-purpose flour and cook for 1 minute to form a roux, stirring constantly to prevent burning.
7. Gradually pour in whole milk and heavy cream, whisking continuously until smooth and slightly thickened, about 3-4 minutes.
8. Reduce heat to low and stir in softened cream cheese until fully incorporated and sauce is creamy.
9. Remove skillet from heat and let sauce cool for 2 minutes.
10. Whisk lightly beaten pasture-raised eggs into the sauce quickly to temper them and avoid curdling.
11. Fold the sauce into the beef mixture in the bowl.
12. Add thawed and squeezed dry chopped spinach, shredded sharp cheddar cheese, kosher salt, black pepper, and smoked paprika; mix until well combined.
13. Pour the mixture into the prepared baking dish and spread evenly.
14. Bake at 375°F for 25-30 minutes until the top is golden brown and the edges are bubbly.
15. Let the casserole rest for 10 minutes before serving to allow it to set properly.
Outstandingly creamy with a robust beef flavor, this casserole features a tender texture from the spinach and a golden, cheesy crust. Serve it alongside a crisp green salad or crusty bread for a complete meal, or portion it into containers for easy lunches throughout the week.
Tex-Mex Hamburger Casserole
Just the kind of hearty, no-fuss dinner you need after a long day. This Tex-Mex Hamburger Casserole layers bold flavors with minimal effort. Ground beef, corn tortillas, and melted cheese come together in one satisfying dish.
Ingredients
– 1 lb 80/20 ground beef
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 (15 oz) can fire-roasted diced tomatoes, undrained
– 1 (15 oz) can black beans, rinsed and drained
– 1 (4 oz) can diced green chiles
– 1 cup frozen corn kernels
– 2 tbsp tomato paste
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 8 (6-inch) corn tortillas, cut into 1-inch strips
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/2 cup sour cream
– Kosher salt and freshly ground black pepper, to taste
Instructions
1. Preheat your oven to 375°F.
2. Heat a large skillet over medium-high heat and add the ground beef.
3. Cook the beef, breaking it up with a spatula, until browned, about 8 minutes.
4. Add the diced onion and minced garlic to the skillet.
5. Sauté until the onion is translucent, about 5 minutes.
6. Stir in the fire-roasted diced tomatoes, black beans, diced green chiles, and frozen corn.
7. Add the tomato paste, chili powder, ground cumin, and smoked paprika.
8. Season with kosher salt and freshly ground black pepper to taste.
9. Simmer the mixture for 10 minutes to allow the flavors to meld.
10. Arrange half of the corn tortilla strips in the bottom of a 9×13-inch baking dish.
11. Spread half of the beef mixture evenly over the tortillas.
12. Sprinkle 1 cup of the shredded Monterey Jack cheese over the beef layer.
13. Repeat the layers with the remaining tortilla strips, beef mixture, and cheese.
14. Cover the baking dish with aluminum foil.
15. Bake at 375°F for 20 minutes.
16. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
17. Let the casserole rest for 5 minutes before serving.
18. Garnish with chopped fresh cilantro and a dollop of sour cream.
Bubbly, cheesy, and packed with Tex-Mex flair, this casserole delivers a comforting texture with a slight crunch from the tortillas. Serve it straight from the oven with a side of crisp salad or pickled jalapeños for an extra kick.
Conclusion
These twenty-two hamburger casserole recipes offer endless inspiration for simple, satisfying family dinners. We hope you find new favorites to add to your rotation! Give one a try, share which you loved in the comments, and pin this roundup to your Pinterest board for easy access later.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
