This old fashioned hamburger casserole is a comforting dinner that’s full of ground beef, pasta, vegetables, and three different types of cheese. The creamy sour cream and cream cheese layers make it taste almost like lasagna. My mom served this layered noodle bake when I was growing up, and my own kids now love the easy meal, too.
If you enjoy classic comfort food casseroles, you’ll also want to try Johnny Marzetti and this ground beef casserole with cornbread topping. For even more ideas, check out this collection of easy ground beef casserole recipes.
Table of Contents
Before You Get Started
A few simple steps make all the difference with this hamburger noodle casserole:
- Cook the noodles just until barely al dente. They’ll continue to soften as the casserole bakes, so pulling them a minute early prevents mushy pasta.
- Drain the ground beef well. Excess grease will make the casserole greasy and can cause the layers to separate.
- Bring the dairy to room temperature. Softened cream cheese and room-temperature sour cream blend together smoothly without lumps.
How to Make Hamburger Casserole
This Amish-style hamburger casserole comes together in layers, similar to lasagna. The sour cream and cream cheese mixture gives it that rich, creamy texture that sets it apart from other ground beef casseroles.
Step 1: Prep the Noodles and Cheese Mixture
Start by cooking the egg noodles in a large pot of well-salted boiling water. Pull them about a minute before the package directions suggest, since they’ll continue cooking in the oven.
Drain and set aside.
While the noodles cook, stir together the softened cream cheese, cottage cheese, sour cream, and melted butter in a large mixing bowl. The mixture should be smooth and creamy.
If you’re seeing lumps, your cream cheese may not have been soft enough. Just keep stirring until it comes together.
Step 2: Cook the Beef and Vegetables
Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the ground beef, diced onion, and bell pepper. Cook until the meat is no longer pink and the onion turns translucent, about 5 to 7 minutes.
Drain the excess grease: This step is important for a clean, non-greasy casserole. Tilt the skillet and spoon off the fat, or carefully drain it through a colander into a container.
Stir in the drained diced tomatoes, condensed tomato soup, and Worcestershire sauce. The tomato soup acts as a binder that holds the meat mixture together and adds a touch of sweetness.
Step 3: Assemble the Layers
Grease a 9 x 13-inch baking dish. Layer the casserole in this order:
- Half of the cooked noodles
- Half of the cream cheese mixture
- Half of the meat mixture
- Remaining noodles
- Remaining cream cheese mixture
- Remaining meat mixture
- Shredded cheddar cheese on top
Step 4: Bake Until Bubbly
Bake uncovered at 350°F for 25 to 30 minutes. You’ll know it’s ready when the cheese is melted and the edges are bubbling. Since everything is already cooked, you’re just warming it through, so don’t overbake or the casserole may dry out.
Let it rest: Give the casserole about 5 minutes before serving. This helps the layers set and makes it easier to scoop clean portions.
Garnish with fresh parsley for a pop of color if you like!
Made this last night for my husband and 3 year old. I’m not a huge fan of casseroles but need to streamline my dinner prepping. This was awesome!! Made it just as directed…easy peasy and just delicious…
– Angie
What to Serve with Hamburger Casserole
This casserole includes protein, vegetables, and pasta, so you really don’t need much else on the side. But if you’d like to round out the meal, here are some favorites:
Breads:
Salads:
Vegetables:
Preparation and Storage Tips
Make it ahead: You can assemble this casserole up to 24 hours in advance. Keep it covered in the refrigerator until you’re ready to bake. You may need to add 5 to 10 minutes to the baking time since it’s starting cold.
Freezing is not recommended: The sour cream mixture tends to break and separate when thawed, so this one is best made fresh or stored in the refrigerator.
Leftovers: Store the baked casserole in an airtight container in the refrigerator for 3 to 4 days.
Reheating: Cover the dish loosely with foil to prevent the top from browning too much and warm in a 300°F oven for about 20 minutes. Remove the foil during the last 5 to 10 minutes if you want the cheese crispy again. Individual portions reheat well in the microwave for 1 to 2 minutes.
Recipe Variations
- Cooking for a smaller family? Cut the ingredients in half and use an 8-inch square baking dish. Reduce baking time to about 20 minutes.
- Swap the protein: Ground turkey or ground chicken work well in place of beef.
- Add more seasoning: Italian seasoning, garlic powder, or onion powder boost the flavor. Fresh herbs like parsley, basil, or thyme are great additions too.
- Skip the vegetables: Leave out the bell pepper or onion if your family prefers, or swap in diced carrots or frozen peas.
- Use tomato sauce instead of soup: Canned tomato sauce works but isn’t quite as sweet. Add a pinch of sugar to balance the acidity.
- Substitute the cottage cheese: Ricotta cheese is a good swap. Since cottage cheese is saltier, you may want to add a little salt to the sour cream mixture.
- Try a different pasta: Any short pasta works here. Macaroni, penne, or farfalle are all good choices. Use 8 ounces.
Frequently Asked Questions
What is the difference between hamburger casserole and cowboy casserole?
Hamburger casserole typically features ground beef with pasta or rice and a creamy or tomato-based sauce. Cowboy casserole (sometimes called John Wayne casserole) usually includes tater tots, beans, and a Southwestern seasoning profile with ingredients like corn, peppers, and taco seasoning. Both are hearty comfort food, just different flavor directions.
If you’re curious, try this Tater Tot Cowboy Casserole for a taste of that Southwestern style.
Can I use a different pasta instead of egg noodles?
Yes! Any short pasta like macaroni, penne, rotini, or farfalle works well. Stick with about 8 ounces of dry pasta. Egg noodles give the most classic texture, but the casserole is forgiving.
What can I use instead of cottage cheese?
Ricotta cheese is the closest substitute and gives a similar creamy texture. Since cottage cheese is saltier than ricotta, taste the mixture and add a pinch of salt if needed.
Why is my casserole watery?
The most common causes are undrained tomatoes, undrained beef fat, or overcooked noodles that release too much starch. Make sure to drain the diced tomatoes well, drain the grease from the beef after browning, and cook the noodles just until barely al dente.
More Ground Beef Casserole Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Hamburger Casserole
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 8 ounces uncooked wide egg noodles
- 8 ounces cream cheese, softened at room temperature
- 1 cup cottage cheese, at room temperature
- ½ cup sour cream, at room temperature
- 3 tablespoons salted butter, melted
- 1 tablespoon olive oil
- 1 ½ lbs. ground beef
- ½ cup diced onion
- ½ of a medium green bell pepper, seeded and diced
- 1 (14.5 ounce) can diced tomatoes, drained
- ¾ cup condensed tomato soup, not diluted
- 1 teaspoon Worcestershire sauce
- 1 cup shredded cheddar or mozzarella cheese
- Optional garnish: chopped fresh parsley
Instructions
- Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish and set aside.
- Cook noodles in a large pot of salted boiling water until just barely al dente, about 5 to 6 minutes (1 minute less than package directions). Drain and set aside.
- In a large bowl, stir together softened cream cheese, cottage cheese, sour cream, and melted butter until smooth. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef, onion, and bell pepper. Cook until meat is no longer pink and onion is translucent, about 5 to 7 minutes. Drain excess fat.
- Stir diced tomatoes, tomato soup, and Worcestershire sauce into the beef mixture.
- Layer half of the noodles in the prepared baking dish. Top with half of the cream cheese mixture, then half of the meat mixture. Repeat layers with remaining ingredients.
- Sprinkle shredded cheese evenly over the top.
- Bake uncovered for 25 to 30 minutes, until cheese is melted and edges are bubbly.
- Let rest 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Cook noodles al dente: Pull them 1 minute early since they’ll continue cooking in the oven.
- Drain the beef well: Excess grease makes the casserole greasy and can cause layers to separate.
- Room temperature dairy: Softened cream cheese and room-temp sour cream blend smoothly without lumps.
- Don’t overbake: Everything is already cooked, so you just need to heat it through until bubbly. Overbaking dries it out.
- Make ahead: Assemble up to 24 hours in advance and refrigerate. Add 5 to 10 minutes to baking time.
- Not freezer-friendly: The sour cream mixture tends to separate when thawed.
- Leftovers: Store in an airtight container in the refrigerator for 3 to 4 days. Reheat covered at 300°F for 20 minutes.
- Pasta swap: Macaroni, penne, or farfalle work in place of egg noodles. Use 8 ounces.
Nutrition
Originally published in August, 2017, this post was updated in February, 2026.
I recently visited my daughter and son-in-law in Baltimore MD and while there I made the Amish Hamburger Casserole, oh boy it was a hit!!
I am now back home in Arizona and my son-in-law just texted me asking for the recipe!!! Thank you for the easy to follow recipes and they taste so delicious. Plus, I am enjoying the photos you post of the surrounding nature, so beautiful.
That’s wonderful, Cristina! Thank you so much for sharing my recipes with your family, and for taking the time to come back here and leave me a kind note. Take care!
The best ever. Better than lasagna per my Italian husband. I ran out of green pepper so I used poblano instead and had no tomato soup so I used stewed tomatoes and thickened the juice. Superb.
Oh my gosh, that’s such a huge compliment. Thank you, Lisa!
I made it as described and it was awesome! Left overs will only last one day, I work from home so this will be lunch and then supper again tomorrow. Thank you for sharing with us.
Sounds perfect, Ricky. Thank you!
Made this last night for my husband and 3 year old. I’m not a huge fan of casseroles but need to streamline my dinner prepping. This was awesome!! Made it just as directed…easy peasy and just delicious. Thank you for sharing. I just recently found your site and am so excited to try more of your dishes. Also, my sister was visiting while I was dishing it out and although she typically doesn’t eat dinner, she had 2 helpings! Bravo!!
Hooray! I love when a meal works out well for the mom prepping the dish, as well as for those at the table. 🙂 Thanks for taking the time to let me know, Angie!
My ĝrandkids love this, better than my lasagna. Thank you!!!!!
We’re so happy to hear this, Susan! Thank you for trying it out and taking the time to leave a review.
This was delicious; My family loved it! I made it exactly as written. Adding this to my rotation thank you for this easy, delicious recipe!
Thank you, Maria! We’re so glad you enjoyed it.
I’m making this for a church potluck. Will a doubled recipe still fit in a single 9 X 13 pan?
Hi Linda,
We recommend using two 9×13 pans to promote even cooking. We hope you enjoy!