Description

This Cheddar Hamburger Casserole is a hearty and comforting baked dish combining tender elbow macaroni, savory browned ground beef, a flavorful tomato-mayo sauce with pickles and spices, all topped with melted cheddar cheese and a fresh crunch of chopped romaine lettuce. Perfect for a crowd or family dinner, it’s easy to prepare with simple ingredients and offers a nostalgic burger-inspired flavor in casserole form.

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
1/4 cup chopped dill pickles
1 head romaine lettuce, chopped

Sauces and Condiments

1/2 cup mayonnaise
1/4 cup ketchup
2 Tbsp. Worcestershire sauce
2 Tbsp. yellow or Dijon mustard

Seasonings and Cheese

1 tsp. freshly ground black pepper
1 tsp. kosher salt (for sauce)
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. Add the elbow macaroni and cook until very al dente, about 2 minutes less than the package instructions recommend. Drain the pasta thoroughly and transfer it to a 13” x 9” baking dish.
Brown the Ground Beef: While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef in large chunks, letting it brown without stirring for about 4 minutes to get a nice sear. Then break up the meat and continue cooking, stirring occasionally, until fully browned and no pink remains, about 4 more minutes. Transfer the cooked beef to the baking dish with the pasta.
Sauté Onions and Prepare Sauce: Reduce the skillet heat to medium. Add the finely chopped onion and garlic, cooking until softened and translucent, about 5 to 7 minutes. Stir in the diced tomatoes, mayonnaise, chopped dill pickles, ketchup, Worcestershire sauce, mustard, 1 cup water, black pepper, and 1 teaspoon kosher salt. Heat through briefly to meld the flavors, then pour the sauce mixture into the baking dish with the beef and pasta.
Add Cheese and Mix: Add 3 ounces of shredded cheddar cheese to the casserole and stir gently to distribute it evenly throughout the mixture. Sprinkle the remaining 3 ounces of cheddar cheese over the top of the casserole. If desired, sprinkle 2 tablespoons of toasted sesame seeds on top for a nutty crunch.
Bake the Casserole: Place the baking dish in the preheated oven and bake until the cheese on top is melted and bubbly, approximately 10 to 12 minutes. Once baked, remove from the oven and immediately top the casserole with the freshly chopped romaine lettuce to add a crisp, fresh texture contrast.
Make Ahead Option: You can assemble the casserole up to one day in advance without baking. Cover it tightly with foil and refrigerate. When ready to serve, bake it in the preheated oven for 12 to 15 minutes until heated through and bubbly.

Notes

For best texture, cook macaroni just shy of al dente before baking to prevent it from becoming mushy.
To add extra flavor, brown the ground beef with a pinch of salt and pepper.
To make this dish gluten-free, substitute elbow macaroni for a gluten-free pasta.
The chopped romaine lettuce topping adds fresh crunch—do not bake with the lettuce; add it just before serving.
This casserole can be refrigerated for up to 1 day before baking or leftovers stored up to 3 days.
Optionally, substitute yellow mustard with Dijon mustard for a slightly tangier flavor.
To add some heat, sprinkle red pepper flakes into the sauce mixture.