Grandma’s Hamburger Casserole Recipe

There’s something magical about a recipe that’s been passed down through generations. This hamburger casserole brings me right back to my grandmother’s kitchen – the warm smell of beef and cheese filling the house, the bubbling casserole emerging golden from the oven. It’s a humble dish, sure, but it’s packed with flavor and nostalgia. If you’re looking for a meal that’s hearty, easy, and guaranteed to bring smiles, you’re in the right place.

this RECIPE

A taste of family history

Every time I make this casserole, I feel like I’m tapping into a little bit of family history. My grandma made this dish for big gatherings, cozy weeknights, or any occasion that called for a little extra love. I remember sitting on a stool beside her as she browned the beef, sneaking bites of cheese, and waiting for that first cheesy forkful. Over time, I learned all her little tricks – a pinch of sugar to balance the tomato sauce, the perfect layer of sour cream for creaminess, and, of course, a generous sprinkle of sharp cheddar on top. It’s amazing how one recipe can carry so many memories, and I hope this one will become a favorite in your home too.

What makes this casserole so special?

Hamburger casserole is pure comfort food. It’s a satisfying mix of seasoned ground beef, creamy layers of sour cream and cream cheese, and tender egg noodles, all topped with a melty layer of sharp cheddar. It’s one of those “stick-to-your-ribs” meals that leaves everyone feeling full and happy. Plus, it’s simple to make and comes together in one dish, making cleanup a breeze.

This dish also lends itself beautifully to adaptations. Whether you’re adding a bit of spice or swapping in gluten-free noodles, it’s easy to make this casserole your own. Let’s dive into the ingredients and get cooking!

Let’s talk ingredients: The heart of the casserole

Here’s what you’ll need to bring Grandma’s hamburger casserole to life:

• Ground beef: This is the backbone of the casserole, bringing that hearty, savory flavor. I usually go for an 80/20 blend (80% lean, 20% fat) – it has enough fat to stay juicy but not so much that the dish feels greasy. For a lighter version, you can use ground turkey or a beef-pork mix.
• Tomato sauce: Two cans of tomato sauce give this casserole its rich, slightly tangy flavor. The acidity of the tomatoes is balanced with a pinch of sugar – it’s Grandma’s secret touch!
• White sugar: Just a teaspoon goes a long way to mellow out the acidity of the tomatoes, creating a more well-rounded sauce.
• Garlic salt and salt: Garlic salt adds depth to the beef mixture, while regular salt brings out the flavors in each layer. Feel free to adjust these to your taste.
• Egg noodles: These wide, curly noodles are the perfect base for a casserole. They hold up well in the oven and soak up the sauce beautifully. You can use gluten-free pasta if needed – just keep an eye on the cook time.
• Sour cream and cream cheese: This creamy duo adds a delightful tang and richness to the casserole. They create a comforting, velvety layer that’s hard to resist.
• White onion: Finely diced onion adds a bit of sweetness and texture to the creamy mixture. Make sure to chop it finely so it melds smoothly with the other ingredients.
• Sharp cheddar cheese: A generous handful of sharp cheddar on top adds the perfect melty, golden finish. I always go for sharp cheddar because its flavor holds up well, but any good melting cheese will work.

Essential kitchen tools

You don’t need much for this recipe, but here are a few key items:

• Large skillet: To brown the ground beef and simmer the sauce. If you have a cast iron skillet, even better – it holds heat well and gives the beef a nice sear.
• Large pot: For boiling the egg noodles. Make sure it’s big enough so the noodles have room to cook evenly.
• Mixing bowls: You’ll need one for the creamy mixture and one to set aside the cooked beef.
• 9×13-inch casserole dish: This is the perfect size for layering all the ingredients without spilling over. Glass or ceramic dishes work best for even baking.

Step-by-step: Building your hamburger casserole

Alright, let’s get cooking!

1. Brown the beef: Start by heating a large skillet over medium-high heat. Add the ground beef, breaking it up with a spoon. Cook until browned and crumbly, about 5-7 minutes. Drain any excess grease (a quick tip – tilt the pan and use a spoon to scoop it out). Set the beef aside.
2. Simmer the sauce: In the same skillet, add the tomato sauce, sugar, garlic salt, and salt to the cooked beef. Stir well and let it simmer on low for about 20 minutes. This simmer time allows the flavors to meld and deepen. Cover and set aside when done.
3. Cook the noodles: While the sauce is simmering, bring a large pot of salted water to a boil. Add the egg noodles and cook until just al dente, about 7-9 minutes. Drain and set aside. Don’t overcook the noodles here – they’ll finish cooking in the oven.
4. Prepare the creamy layer: In a mixing bowl, combine the sour cream, softened cream cheese, and finely diced onion. Stir until smooth and well combined. This will form a lovely, tangy layer between the noodles and beef.
5. Layer the casserole: Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish. Start by layering half of the egg noodles on the bottom. Spread half of the sour cream mixture over the noodles, followed by half of the beef mixture. Repeat the layers – noodles, creamy mixture, beef – until all ingredients are used.
6. Add the cheese: Sprinkle shredded cheddar cheese over the top. This will melt into a gooey, golden layer that ties everything together.
7. Bake: Place the casserole in the oven and bake for 25-30 minutes, or until the cheese is melted and bubbly. If you like a bit of crunch, pop it under the broiler for the last 2-3 minutes to get the cheese nice and golden.
8. Serve and enjoy! Let the casserole rest for a few minutes before serving – it’ll be easier to scoop and serve.

Variations to make it your own

• Spicy twist: Add a pinch of red pepper flakes to the beef mixture or use pepper jack cheese on top for a little kick.
• Vegetarian version: Swap the ground beef for a plant-based substitute, or use a mix of mushrooms and lentils for a meaty texture.
• Low-carb option: Substitute the egg noodles with spiralized zucchini or spaghetti squash. Just make sure to pat them dry so the casserole doesn’t get watery.
• Extra veggies: Sneak in some extra nutrition by adding diced bell peppers, mushrooms, or spinach to the beef mixture.
• Italian-style: Try adding a teaspoon of Italian seasoning and a handful of fresh basil. Mozzarella cheese on top instead of cheddar gives it an Italian feel.

Serving suggestions and presentation

For a cozy dinner, serve this casserole with a fresh green salad or steamed vegetables. A sprinkle of fresh parsley or chives on top adds a pop of color. If you’re hosting, consider individual ramekins for a cute, personal-sized presentation. The layers of noodles, beef, and cheese look so inviting when served family-style!

Perfect drink pairings

For drinks, a full-bodied red wine like Merlot or Cabernet Sauvignon pairs beautifully with this casserole’s richness. For beer lovers, a smooth amber ale or even a classic pilsner works well. If you’re keeping it non-alcoholic, try an iced tea with lemon – the acidity cuts through the creaminess nicely.

Storage and reheating tips

Leftovers? Lucky you! This casserole keeps well in the fridge for up to 3 days. Just cover it tightly with foil or transfer it to an airtight container. To reheat, pop it back in a 350°F oven for about 20 minutes, or until heated through. For individual portions, a quick microwave zap works fine, but I’d recommend covering it with a damp paper towel to retain moisture.

Scaling the recipe up or down

This recipe serves six generously, but you can easily double it for a crowd (just use a larger baking dish). For a smaller version, cut the ingredients in half and use an 8×8-inch dish. You might need to adjust the baking time slightly – check for bubbling cheese as your cue!

FAQs

1. Can I make this casserole ahead of time?
Yes! You can assemble it up to a day in advance, cover, and refrigerate. Just add 10-15 minutes to the baking time if it’s coming straight from the fridge.

2. What can I substitute for egg noodles?
Any short pasta, like rotini or penne, works well. Just cook until al dente before layering.

3. Can I freeze the casserole?
Absolutely. Assemble the casserole, cover it tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking.

4. How can I make this gluten-free?
Simply use gluten-free noodles and double-check that your tomato sauce is gluten-free.

5. What if I don’t have garlic salt?
No problem! Use 1/2 teaspoon of garlic powder and an extra pinch of salt.

Print