Hamburger Supreme Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb (450g) ground beef
02 -
½ cup (75g) onion, diced
03 -
2 cloves garlic, minced
04 -
2 cups (240g) uncooked elbow macaroni
05 -
1 can (14.5 oz/410g) diced tomatoes, undrained
06 -
1 can (10.5 oz/295g) cream of mushroom soup
07 -
1 cup (240ml) milk
08 -
1 tsp Italian seasoning
09 -
½ tsp smoked paprika (optional)
10 -
1½ cups (170g) shredded cheddar cheese, divided
11 -
Salt and pepper, to taste
12 -
2 tbsp unsalted butter, for greasing the dish
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.
02 -
In a large skillet over medium heat, cook the ground beef until browned. Add the onion and garlic, sautéing until softened. Drain excess fat.
03 -
Stir in the diced tomatoes, cream of mushroom soup, milk, Italian seasoning, smoked paprika (if using), and 1 cup of cheddar cheese. Mix until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
04 -
Add the cooked macaroni to the skillet and toss to coat evenly with the beef mixture.
05 -
Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish with butter. Spread the pasta mixture evenly into the dish. Top with the remaining cheddar cheese.
06 -
Bake the casserole uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
07 -
Let the casserole cool for a few minutes before serving. Pair with a crisp green salad or garlic bread for a complete meal.
# Notes:
01 -
Can be prepared in advance and refrigerated before baking
02 -
Leftovers can be stored in the refrigerator for up to 3 days