Hamburger Casserole
This old fashioned Amish hamburger casserole layers egg noodles, seasoned ground beef, and a creamy three-cheese mixture for a cozy family dinner that's been a favorite for generations.
Servings 8 servings
Calories 586kcal
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 9x13-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
Serving: 1/8 of recipe | Calories: 586kcal | Carbohydrates: 30g | Protein: 29g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 453mg | Potassium: 599mg | Fiber: 2g | Sugar: 7g | Vitamin A: 978IU | Vitamin C: 15mg | Calcium: 210mg | Iron: 3mg