Hamburger Comfort Food Casserole

HAMBURGER CASSEROLE

Steps:

• Brown onions and meat,season with salt pepper and garlic salt.
• Boil the noodles in water for 6 minutes and drain.
• Drain corn.
• Mix all ingredients and turn into a two-quart greased casserole dish.
• Can top with a little more grated cheese.
• Bake 30 minutes at 350 degrees.

HAMBURGER SUPREME CASSEROLE

Steps:

• Brown meat and onion with garlic until tender in skillet on top of the stove. Cook macaroni according to package directions, drain and set aside.
• Drain hamburger mixture and stir in soup, milk, seasonings, and mushrooms. Layer half of hamburger, macaroni and cheese in a 2 quart casserole. Repeat with meat and macaroni. Save last half of cheese.
• Bake in preheated 350 degree oven, uncovered, for 20 minutes. Sprinkle with remaining cheese. Return to oven until cheese melts. Makes 6-8 servings.

CHEESY CREAM CHEESE HAMBURGER PASTA CASSEROLE

Steps:

• Preheat your oven to 350°.
• In a large skillet over medium-high heat, saute the hamburger and cook until almost cooked through.
• Add the onion, peppers, garlic salt and pepper ad cook until the veggies are cooked through.
• In a medium saucepan boil water for pasta . Add pasta and cook until pasta is just al dente. Do not over cook as the pasta will continue to cook in the oven. Drain.
• Add the cream cheese. If you didn't leave it out at room temperature you can microwave it for a minute in the microwave. Add sour cream and Parmesan cheese.
• In a sprayed 9"x 13" casserole dish, add the pasta mixture. Then add the hamburger mixture and sauce on top and stir until everything is loosely combined.,
• Top with the shredded cheddar or mozzarella.
• Bake at 350° for 25-30 minutes, or until the casserole is heated through. Serve immediately.

HAMBURGER CASSEROLE

Steps:

• In a saute pan, over medium heat, add the oil and saute onions until translucent. Pro tip - For making this casserole, use a large skillet that will accommodate the finished dish with a fitted lid.
• Then, add the ground beef and saute until the meat is no longer pink making sure to break the meat into smaller pieces. Next, add the garlic, followed by the canned crushed tomatoes and tomato paste. Combine well. Pro tip - Browning adds a nice caramelization and flavor but do not overcook as it will dry the meat making it chewy.
• Next, add the mustard, ketchup, dried oregano, salt, and pepper. Followed by the chicken broth and water. Bring to a boil. Pro tip - This may look like a lot of liquid but it will be absorbed by the dry uncooked pasta.
• Add the dry uncooked pasta and combine well. Make sure the pasta is all tucked under the liquid so it cooks evenly. Bring to a boil.
• Cover the pot and reduce heat to medium-low. Cook for 13 to 15 minutes or until the pasta is almost al dante. Stirring in between as necessary. Pro tip - We want the pasta slightly undercooked at this point because it will continue to cook further with the cheese.
• Open the pan, add the parsley. Stir well. Sprinkle the three different cheesees on top of the pasta. Pro tip - Make sure the pasta is moist, not dry. If necessary add a few tablespoons of water over the pasta and combine well.
• Cover again and cook on low until the cheese has melted about 5 minutes. Enjoy!

HAMBURGER "COMFORT FOOD" CASSEROLE

Steps:

• Fry hamburger with onion,and garlic,drain well.
• Add chopped potatoes to hamburger mix and put in lightly greased 9x13 baking dish.
• Combine next 7 ingredients and stir well.
• Cover dish with foil and place in 375 oven for about 1 hour.
• Doesn't hurt to remove foil and stir the casserole once during the cooking process.
• Take out of oven and top with shredded cheese and place back in oven till bubbly.
• All Done!

HAMBURGER POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking dish; set aside.
• Combine crushed Corn Flakes with melted butter in a small bowl; set aside.
• Cook the beef, onion and celery in a large skillet over medium-high heat until the beef is no longer pink; drain. Stir in the corn.
• In a bowl, whisk together condensed soups and milk.
• In the prepared baking dish, spread half of the beef mixture in an even layer. Add half of the potatoes on top and season with salt and pepper. Pour half of the soup mixture over top and sprinkle with half of the cheese. Repeat layers once more, ending with the cheese on top.
• Cover with foil and bake 1 hour. Remove foil, sprinkle the buttered Corn Flakes on top, and return to the oven (uncovered) for about 10-15 more minutes (or until the topping is golden brown and the potatoes are tender). Garnish with fresh parsley just before serving.

HAMBURGER AND NOODLE CASSEROLE FROM THE FARMHOUSE

Steps:

• Preheat oven to 350 degrees F. Brown hamburger and season with salt and pepper while browning.
• Cook noodles.
• Combine all ingredients except cheese and place in 2 1/2 quart casserole dish. Sprinkle shredded cheese on top. Bake for 35 - 45 minutes.

HAMBURGER CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Spray 9x13 baking dish with cooking spray and set aside.
• Cook egg noodles according to directions and set aside.
• Cook the ground beef and onion over medium heat until meat is brown. Drain grease from pan.
• Add garlic and Italian seasoning, and salt and pepper and stir to combine.
• Add tomato sauce and diced tomatoes and frozen vegetables into the skillet, mix to combine.
• Simmer meat mixture for 3 minutes, continuing to stir
• Combine meat mixture, noodles, and 1 cup of the shredded cheese and mix to combine. Pour mixture into prepared baking dish.
• Top with remaining cheese or breadcrumbs mixed with melted butter and bake for 23-25 minutes in the oven, until the casserole is heated through.

HAMBURGER AND RICE CASSEROLE

Steps:

• Brown hamburger, green pepper, celery and onion in a skillet on top of the stove, drain if needed. Stir in cream of celery soup, beef broth, rice, onion soup mix and black pepper.
• Pour into a casserole dish and sprinkle on shredded cheese. Cook in a preheated 350 degree oven, uncovered, for 30 to 35 minutes.

CROCKPOT HAMBURGER CASSEROLE

Steps:

• Season ground beef and mix together
• Add carrots to bottom of crockpot
• Cover carrots with broth (about 2 cups)
• Sprinkle rice over the top of carrots
• Add beef in pieces, covering rice
• Add Broccoli to top
• Pour 1 cup broth over broccoli
• Top with shredded cheese
• Cook for 3.5 hours on high or until carrots are soft (a fork goes through easily)
• NOTE: you may need to add another cup of broth at the 2 hour mark to moisten rice and beef

HAMBURGER NOODLE CASSEROLE PIONEER WOMAN

Steps:

• Grease a 9x13 inch casserole dish lightly and preheat the oven to 375°F.
• In a large, deep skillet over medium heat, cook beef with dried onion, garlic powder, salt, and pepper until browned; breaking it up as it cooks. Drain.
• Bring skillet back to medium-high heat. Stir in 3.5 cups of beef broth, scraping any browned bits from the bottom of the pan.
• Add the egg noodles and corn. Bring to a boil once, then reduce heat to a simmer and cook for 5-8 minutes, stirring frequently, until noodles are just tender (if noodles seem too dry, add up to 1/2 cup more broth).
• Once noodles are cooked (don't overcook!) and most of the broth has been used, turn off the heat.
• Stir in both soup cans, sour cream, and 1 cup of shredded cheese. Transfer to a prepared casserole dish and top with remaining cheese.
• Cook Pioneer Woman Hamburger Noodle Casserole for 20-30 minutes, or until bubbly and cheese has melted.
• Allow cooling on the counter for 5-10 minutes before serving.

HAMBURGER POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spray the inside of a 9x13 baking dish with cooking spray and set aside.
• In a large skillet set over medium heat, add beef and onion and cook until no longer pink, 5-6 minutes. Remove from heat, drain off any excess grease, and stir in garlic, Worcestershire sauce, 1 teaspoon kosher salt, and ½ teaspoon pepper and cook for another 2 minutes.
• In a large mixing bowl, combine condensed soups, milk, sour cream, Italian seasoning, and ½ cup cheddar cheese.
• Spread ½ cup of the soup mixture in the bottom of the prepared baking dish.
• Arrange ⅓ of the sliced potatoes in a shingled layer in the baking dish. Top with half of the meat, then pour on half of the sauce, spreading it evenly. Repeat with remaining ingredients to create a second layer. Layer on the remaining potatoes, then sprinkle on the rest of the cheese.
• Cover the dish with aluminum foil, place on a rimmed baking sheet, and bake for 80 minutes. Remove the foil and bake for another 20 minutes, or until the potatoes are fork tender and cheese is melted.
• Allow to sit for 10 minutes, then garnish with parsley and serve.

OLD-FASHIONED HAMBURGER NOODLE CASSEROLE

Steps:

• Heat oven to 375°F and lightly grease a 9x13 inch casserole dish.
• Cook beef with dried onion, garlic powder, salt and pepper in large, deep skillet over medium heat until browned; breaking it up as it cooks. Drain.
• Return skillet to medium-high heat. Stir in 3.5 cups beef broth, scraping any browned bits off the bottom of the pan. Add egg noodles and corn. Bring to a boil once, then reduce heat to a simmer and cook for 5-8 minutes, stirring from time to time, until noodles are just cooked (add up to 1/2 cup more broth if noodles seem too dry). Take off the heat once noodles are done (do not overcook!) and most of the broth is gone.
• Stir through both cans of soup, sour cream and 1 cup shredded cheese. Transfer to prepared casserole dish and top with remaining cheese.
• Bake casserole for 20-30 minutes, until bubbly and cheese has melted. Let cool on the counter for 5-10 minutes, then serve immediately.