Name: Cheesy Hamburger Casserole Bake: A Practical Dinner Idea with Hamburger Meat
Ingredients: 1/2 medium yellow onion; 8 ounces sharp cheddar cheese, preferably yellow, shredded (about 2 cups); 1 tablespoon olive oil; 1 pound lean ground beef; 1 1/2 teaspoons granulated garlic; 2 teaspoons kosher salt, divided, plus more as needed; 1/2 teaspoon freshly ground black pepper, divided, plus more as needed; 2 tablespoons double concentrated tomato paste (from a tube); 1 tablespoon Worcestershire sauce; 1 (32-ounce) carton beef broth (about 4 cups), divided; 1 (14.5-ounce) can regular or petite diced tomatoes; 12 ounces dried elbow macaroni (2 1/2 to 3 cups); 1 tablespoon finely chopped fresh parsley leaves, or 1 thinly sliced medium scallion (optional)

Description

Cheesy Hamburger Casserole Bake is a simple, one-pot dinner made with ground beef, elbow macaroni, tomato paste, and sharp cheddar cheese. It’s a practical hamburger meat meal idea that comes together quickly and delivers a comforting, cheesy texture without complicated steps.

Ingredients

Scale

1/2 medium yellow onion
8 ounces sharp cheddar cheese, preferably yellow, shredded (about 2 cups)
1 tablespoon olive oil
1 pound lean ground beef
1 1/2 teaspoons granulated garlic
2 teaspoons kosher salt, divided, plus more as needed
1/2 teaspoon freshly ground black pepper, divided, plus more as needed
2 tablespoons double concentrated tomato paste (from a tube)
1 tablespoon Worcestershire sauce
1 (32-ounce) carton beef broth (about 4 cups), divided
1 (14.5-ounce) can regular or petite diced tomatoes
12 ounces dried elbow macaroni (2 1/2 to 3 cups)
1 tablespoon finely chopped fresh parsley leaves, or 1 thinly sliced medium scallion (optional)

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Instructions

If you want a browned top, place a rack in the middle of the oven and set the oven to broil.
Dice the onion and shred the cheddar cheese. Set both aside.
Heat the olive oil in a Dutch oven or large high-sided skillet over medium-high heat until shimmering.
Add the onion and ground beef. Break up the beef with a wooden spoon. Season with granulated garlic, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 6–7 minutes, until the beef is fully cooked and the onion is tender.
Stir in the tomato paste and Worcestershire sauce. Cook for about 1 minute, until the tomato paste darkens slightly.
Add 3 1/4 cups of the beef broth, the diced tomatoes with their juices, the remaining 1 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper. Stir and bring to a boil.
Add the elbow macaroni and cook over medium heat for about 10 minutes, stirring occasionally, until the pasta is tender. If needed, add the remaining beef broth a few tablespoons at a time until the pasta finishes cooking.
Remove from heat. Stir in 1 1/2 cups of the shredded cheese until melted and combined. Taste and adjust seasoning if needed.
Sprinkle the remaining 1/2 cup cheese over the top. Cover and let sit for about 3 minutes until melted, or broil uncovered for 2–3 minutes until the top is melted and lightly browned.
Garnish with parsley or scallion if using, then serve.

Notes

Use a broiler-safe pot if you plan to brown the cheese in the oven.
Keep extra beef broth nearby to control the final texture as the pasta cooks.
Stir gently once the pasta is added to avoid breaking it.

Leftovers can be refrigerated in an airtight container for up to 4 days and reheated with a splash of broth if needed.