Yes, This Savory Hamburger Casserole's Got A Secret Sauce Too

Gabby Romero
·1 min read

Yields: 6 servings

Prep Time: 30 mins

Total Time: 45 mins

Ingredients

  • Kosher salt

  • 8 oz.

    elbow macaroni

  • 1 lb.

    ground beef

  • 1

    large yellow onion, finely chopped

  • 3

    cloves garlic, finely chopped

  • 1

    (14-oz.) can diced tomatoes

  • 1/2 c.

    mayonnaise

  • 1/4 c.

    chopped dill pickles

  • 1/4 c.

    ketchup

  • 2 tbsp.

    Worcestershire sauce

  • 2 tbsp.

    yellow or Dijon mustard

  • 1 tsp.

    freshly ground black pepper

  • 6 oz.

    shredded cheddar (about 1 1/2 c.), divided

  • 2 tbsp.

    toasted sesame seeds (optional)

  • 1

    head romaine lettuce, chopped

Directions

  1. Preheat oven to 400°. In a medium pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, about 2 minutes less than package instructions. Drain and transfer to a 13" x 9" baking dish.

  2. Meanwhile, heat a large skillet over medium high heat. Evenly distribute beef in large chunks and cook, undisturbed, until a deep brown color develops on the bottom, about 4 minutes. Break up meat with a spatula and continue to cook, stirring occasionally, until no pink remains, about 4 minutes more. Transfer to baking dish.

  3. Reduce heat to medium. Cook onion and garlic, stirring occasionally, until softened and translucent, 5 to 7 minutes. Add tomatoes, mayonnaise, pickles, ketchup, Worcestershire, mustard, and 1 cup water; season with pepper and 1 teaspoon salt. Transfer mixture to baking dish.

  4. Add 3 oz. cheddar and stir until distributed. Top with remaining 3 oz. cheddar, then sesame seeds (if using).

  5. Bake hamburger casserole until cheese is melted and bubbly, 10 to 12 minutes. Top with lettuce.

  6. Make Ahead: Casserole can be assembled, without baking, 1 day ahead. Cover in foil and refrigerate. When ready to serve, bake in preheated oven 12 to 15 minutes.

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