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Hamburger Supreme Casserole brings together seasoned beef, tender pasta, and a creamy cheese sauce for the kind of comforting meal that disappears fast at the table. It is easy enough for hectic nights yet feels special with its rich layers and bubbly golden top. My family asks for extra helpings whenever I pull this casserole from the oven and I love how quick it is to assemble and how rewarding it tastes.
This has become my go-to casserole after a long day. The first time I made it my house smelled like a cozy diner and everyone kept sneaking tastes straight from the pan.
Ingredients
- Ground beef: brings hearty flavor and protein look for beef that is fresh and bright red
- Onion and garlic: create a foundational savory base choose firm onions and aromatic fresh garlic
- Italian seasoning: lifts everything with herby notes use a fresh blend for best aroma
- Salt and black pepper: enhance flavor so do not skimp on seasoning
- Egg noodles or your favorite pasta: make the dish tender and hearty cook only to al dente to avoid mushiness
- Cream of mushroom soup: turns the sauce creamy and rich opt for a high-quality soup for deeper flavor
- Sour cream: adds tang and helps achieve that extra creamy texture choose full-fat for best results
- Diced tomatoes: give a pop of acidity and brightness go for canned tomatoes with no added salt for balance
- Shredded cheddar cheese: brings gooey melt and sharp flavor freshly shredded melts best
- Grated Parmesan cheese: finishes with a nutty salty kick grate it yourself for maximum flavor
- Fresh parsley: optional for a burst of color and freshness select vibrant leaves
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add your egg noodles and cook them just to al dente. This ensures they stay firm and do not overcook later. Drain and set the noodles aside while you get everything else ready.
- Brown the Ground Beef:
- In a large skillet over medium heat combine the ground beef diced onion and minced garlic. Cook these together stirring and breaking up the beef as it browns. Do this for about six to eight minutes until the onions are soft and the beef is cooked through with no pink. Drain any excess fat so the casserole does not get greasy.
- Season the Beef:
- With the heat still on the skillet add Italian seasoning salt and black pepper to the beef mixture. Stir well to evenly distribute the seasoning. Mix in the drained diced tomatoes and let the mixture cook for two to three minutes so the flavors meld together. Remove the skillet from the heat.
- Prepare the Creamy Sauce:
- In a mixing bowl combine the cream of mushroom soup and sour cream. Whisk them together until smooth and fully blended. This forms the velvety sauce that holds the casserole together.
- Assemble the Casserole:
- Preheat your oven to three hundred fifty degrees Fahrenheit. In your baking dish layer half the noodles on the bottom then spoon over half the beef mixture and drizzle on half the creamy sauce. Sprinkle with half of the shredded cheddar. Repeat these layers with the remaining noodles beef creamy sauce and cheddar. Top everything with grated Parmesan for extra flavor.
- Bake the Casserole:
- Cover the dish with foil and bake for twenty minutes so everything heats through. Remove the foil and continue baking for another ten to fifteen minutes until the cheese is golden and bubbly. Allow the casserole to rest for a few minutes before slicing so the layers set up.
- Garnish and Serve:
- Scatter chopped fresh parsley over the top just before serving for a burst of freshness and color. Serve hot and watch it disappear.
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I am always partial to adding a bit of extra Parmesan on top because I love the nutty finish it gives the whole dish. The first time I made this my kids were so excited by the bubbling cheese they could hardly wait for it to cool.
Storage Tips
To store let the casserole cool completely then cover tightly with foil or transfer to an airtight container. It will keep well in the refrigerator for up to three days. To freeze cut into individual portions and wrap them well. Reheat covered in the oven or microwave until warmed through.
Ingredient Substitutions
You can swap in ground turkey or chicken for the beef. If you want to sneak in some veggies chopped bell peppers or mushrooms mix in easily with the beef and add extra color. Any favorite cheese like Monterey Jack or mozzarella will work in place of cheddar if needed.
Serving Suggestions
This casserole pairs well with a crisp green salad to balance the richness. Some crusty bread makes it even more filling. For a fun twist try serving with a spoonful of salsa or a few pickled jalapeños on top.
Cultural Context
Hamburger casseroles date back to mid-century American kitchens when families wanted easy nourishing dishes that stretched to feed a crowd. This version honors that tradition while letting you bring in your own flavor twists. It is nostalgic comfort food at its best.
Recipe Questions & Answers
- → What kind of pasta should I use?
Egg noodles break up nice and soft, but penne, ziti, or rotini are also great since they hold onto the sauce and meat.
- → Is it okay to swap out the ground beef?
Go ahead and use ground chicken or turkey if you want. They taste great and soak up flavors just as well.
- → What’s the best way to add extra veggies?
Toss in spinach, mushrooms, peppers, or zucchini right when you’re browning the beef for even more flavor and color.
- → Which cheeses work well here?
Cheddar and parmesan are winners, but mozzarella or Monterey Jack melt up real nice if you want a gooier top.
- → How should I save leftovers?
Let things cool, pop the leftovers in something airtight, and refrigerate for three days max. Just warm up till it’s nice and steamy again.