Hamburger Casserole
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Hamburger Casserole
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This family-friendly Hamburger Casserole is a baked ground beef recipe made with whole grains, a creamy sauce, and veggies.
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Ingredients
- 8 ounces whole wheat elbow noodles or similar whole wheat pasta such as rotini, fusilli, or egg noodles
- 2 ½ tablespoons extra-virgin olive oil divided
- 3 medium carrots scrubbed and cut into 1/4-inch dice
- 1 large yellow onion finely chopped
- 1 green pepper cut into 1/4-inch dice
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 garlic cloves minced, about 1 tablespoon
- 2 teaspoons hot sauce
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 pound lean ground beef I used 93% lean
- ¼ cup low sodium beef broth chicken broth, or water
- 1 (8-ounce) can no salt added tomato sauce
- 7 ounces 2% plain Greek Yogurt about 3/4 cup
- 1 ½ cups grated sharp cheddar cheese divided
- ¼ cup panko breadcrumbs use whole wheat if you can find them
- 2 chopped green onions about 1/3 cup, divided
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Instructions
- Place a rack in the center of your oven and preheat to 350°F. Lightly coat a 2 ½- to 3-quart casserole dish (such as a 12-inch oval dish, 8x10 casserole dish, deep 9x9-inch casserole dish, or similar), with non-stick spray.
- Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente (it shouldn’t be completely crunchy, but it should still be a tiny bit too firm to eat). Drain and transfer to a colander, shaking out as much excess water as possible. Drizzle with 1/2 tablespoon oil and with a large spoon, stir gently to coat. Set aside.
- While the pasta cooks, heat the remaining 2 tablespoons oil in a Dutch oven or large, deep skillet. Once hot, add the carrots, onion, bell pepper, salt, and black pepper. Let cook until the onion turns brown and soft, about 10 minutes (don't shortcut this step; it builds a lot of flavor).
- Add the garlic, hot sauce, smoked paprika, and cumin. Cook, stirring constantly, until very fragrant, about 30 seconds.
- Increase the heat to medium high and add the beef. Use a sturdy spoon or spatula to break up the meat, browning it on all sides. Continue to cook and break apart the beef, until it is fully cooked through, about 6 minutes. If your meat is very oily, drain away the excess fat, leaving a moderate amount to keep it moist (I used 93% lean and did not need to drain).
- Pour in the broth, stirring to scrape up the bottom of the pan.
- Stir in the tomato sauce and bring to a simmer. Let simmer for 3 minutes. Remove the pan from the heat.
- Stir in the drained pasta, Greek yogurt, and 3/4 cup of the cheese.
- Transfer the mixture to the prepared baking dish. Sprinkle with the remaining 3/4 cup cheese, panko, and half of the green onions. Bake for 15 minutes, until hot and the cheese is melted.
- Switch the oven to broil. Broil the casserole for 2 to 3 minutes, until the breadcrumbs are browned. Don’t walk away!
- Let rest for 5 minutes, then sprinkle the remaining green onions over the top. Serve hot.
Notes
- Adapted from my Homemade Hamburger Helper.
- TO STORE: Refrigerate casserole in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350°F.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 4)
Calories
727kcal
(36%)
Carbohydrates
66g
(22%)
Protein
52g
(104%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Trans Fat
1g
Cholesterol
117mg
(39%)
Potassium
1230mg
(35%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
8990IU
(180%)
Vitamin C
40mg
(44%)
Calcium
461mg
(46%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 727 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 727kcal | 36% |
| Carbohydrates | 66g | 22% |
| Protein | 52g | 104% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Potassium | 1230mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 8990IU | 180% |
| Vitamin C | 40mg | 44% |
| Calcium | 461mg | 46% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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