Hamburger Bake

When we came home with our first baby, Russell, Chuck’s mom brought us over this casserole for an easy “heat and eat” meal.  Chuck loved it, and so I asked his mom for the recipe.  It’s not anything special – I’m sure there are a hundred versions of Hamburger Bake, but it was tasty and easy to make.  My MIL recipe called for six slices of American cheese to go on top of the casserole, but I’ve never done that – I’ve always used shredded cheddar.  The original recipe called for chili sauce, but one time I was out, so I substituted BBQ sauce.  Well, a new version was born, and I’ve never made it without it since.

This week I’m having my surgery, so I decided that I should make some meals ahead and freeze so that I don’t have to cook if I don’t feel like it.  This is one of those times that definitely justifies “outsourcing”, and I’m sure we’ll do that too, but take out gets old fast.  This casserole is a great make-ahead meal.  I’ve made it countless times to bring over to friends who’ve had a new baby, going through an illness, or are grieving a loss.

Ingredients for Hamburger Bake

I apologize for my pictures this week, they are not good quality – I was rushed and didn’t check them out before moving on with my next steps.  I hope they don’t stop you from trying hamburger bake – I know you’ll love it.

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Hamburger Bake

Pasta, hamburger, cheese - classic hamburger casserole.

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Servings 10

Ingredients

  

• 1.5 lbs. hamburger
• 1 green pepper chopped
• 1 small onion chopped
• 1 can tomato soup
• 1/4 c chili sauce
• 1/2 c BBQ sauce
• 1 tsp salt
• 1/4 tsp oregano
• 1/8 tsp garlic powder
• 16 oz pasta
• 8 oz sharp cheddar cheese shredded
• 1/4 cup sharp cheddar cheese shredded

Instructions

 

• Preheat oven to 350 degrees.
• Put water on to boil for pasta
• Chop onion and pepper
• Add pasta to cook per directions for al dente.
• In a large skillet, add about 1 tsp oil, and saute green pepper and onion for 2-3 minutes. Add hamburger and brown.
• While meat is browning, combine soup, bbq sauce, and chili sauce in a 9x13 casserole.
• Using a slotted spoon, add hamburger mixture to soup mixture.
• Drain pasta when done and add to casserole, add cheese and stir to combine.
• Spread 1/4 cup cheese evenly on top of casserole.
• If freezing, cover tightly with foil and plastic wrap. Freeze for up to 6 months. Fully defrost before cooking.
• If cooking, bake for 20 minutes or until heated through.

Notes

My MIL's recipe originally called for only 1/4 c of green pepper, no BBQ sauce, only 2 cups of elbow macaroni (I like to use spirals for this), and 6 slices of American cheese.

Adapted from Mrs. Gordon's Kitchen