Description

This Cheddar Hamburger Casserole is a comforting and flavorful dish featuring al dente elbow macaroni, browned ground beef, and a tangy tomato-mayo sauce, all topped with melted cheddar cheese and fresh romaine lettuce for a delightful crunch. Ideal for a hearty family meal, this casserole is baked to perfection with a rich blend of flavors and textures.

Ingredients

Scale

Pasta and Meat

Kosher salt, to taste
8 oz. elbow macaroni
1 lb. ground beef

Vegetables and Aromatics

1 large yellow onion, finely chopped
3 cloves garlic, finely chopped
1 (14-oz.) can diced tomatoes
1 head romaine lettuce, chopped

Sauces and Condiments

1/2 cup mayonnaise
1/4 cup chopped dill pickles
1/4 cup ketchup
2 Tbsp. Worcestershire sauce
2 Tbsp. yellow or Dijon mustard
1 tsp. freshly ground black pepper
1 tsp. kosher salt
1 cup water

Cheese and Garnish

6 oz. shredded cheddar cheese (about 1 1/2 cups), divided
2 Tbsp. toasted sesame seeds (optional)

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Instructions

Cook the Pasta: Preheat your oven to 400°F (200°C). Bring a medium pot of salted water to a boil and cook the elbow macaroni until very al dente, about 2 minutes less than package instructions. Drain and transfer to a 13” x 9” baking dish.
Brown the Ground Beef: Heat a large skillet over medium-high heat. Add ground beef in large chunks without stirring for about 4 minutes to brown the bottom. Break up the meat with a spatula and cook, stirring occasionally, until no pink remains, about 4 minutes more. Transfer beef to the baking dish with pasta.
Sauté Onions and Prepare Sauce: Reduce skillet heat to medium. Add chopped onion and garlic, cooking until softened and translucent, about 5 to 7 minutes. Stir in diced tomatoes, mayonnaise, chopped dill pickles, ketchup, Worcestershire sauce, mustard, 1 cup water, black pepper, and salt. Heat through briefly, then transfer sauce to the baking dish with beef and pasta.
Add Cheese and Mix: Stir 3 ounces of shredded cheddar cheese into the casserole mixture evenly. Sprinkle the remaining 3 ounces of cheddar cheese evenly over the top. Optionally, sprinkle toasted sesame seeds over the casserole for extra texture and flavor.
Bake the Casserole: Place the dish in the preheated oven and bake until the cheese is melted and bubbly, about 10 to 12 minutes. Remove from oven and immediately top with chopped romaine lettuce for a fresh crunch.
Make Ahead Option: You can assemble the casserole up to 1 day in advance without baking. Cover tightly with foil and refrigerate. When ready to serve, bake in the preheated oven for 12 to 15 minutes until heated through and bubbly.

Notes

For a spicier flavor, add a pinch of cayenne pepper or red pepper flakes when sautéing the onions and garlic.
If you prefer a creamier texture, mix in a little sour cream or cream cheese with the mayonnaise.
To save time, you can use pre-chopped onions and garlic from your grocery store.
Romaine lettuce adds a fresh crunch just before serving; avoid baking the lettuce as it will wilt.
To make this dish gluten-free, substitute elbow macaroni with a gluten-free pasta variety.