Simple Hamburger Casserole With Tomato Soup

I’ve been making this hamburger casserole with tomato soup for years, and it’s become one of those go-to dinners that my family requests on repeat. There’s something so comforting about ground beef and pasta swimming in creamy tomato soup, all topped with a gooey layer of cheddar and mozzarella cheese. It’s simple, filling, and honestly tastes even better as leftovers the next day.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2950-3150
• Protein: 180-200 g
• Fat: 115-130 g
• Carbohydrates: 220-240 g

Ingredients

For the casserole:

• 1.6 lb ground beef (80/20 for better flavor and moisture)
• 13.2 oz pasta
• 21 oz tomato soup (such as Campbell's)
• 1.5 tbsp burger seasoning
• 1/2 tsp garlic powder

For the cheese topping:

• 6 oz cheddar cheese (shredded from a block for better melting)
• 4 oz mozzarella cheese (for a consistent melt)
• 1/4 cup freshly grated Parmesan cheese

Step 1: Prepare the Oven and Pasta

• 13.2 oz pasta

Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish with oil or cooking spray.

While the oven heats, bring a large pot of salted water to a boil and add the pasta.

Cook it for 2-3 minutes less than the package directions recommend—this is crucial because the pasta will continue cooking in the oven, and you want it tender but not mushy in the final dish.

Drain the pasta in a colander and set aside.

Step 2: Brown the Ground Beef with Seasonings

• 1.6 lb ground beef
• 1.5 tbsp burger seasoning
• 1/2 tsp garlic powder

Heat a large skillet over medium-high heat and add the ground beef, breaking it into small chunks as it cooks.

I like to use 80/20 ground beef because it has just enough fat to keep the meat juicy and flavorful without being greasy.

Once the beef is mostly browned (about 5-7 minutes), sprinkle the burger seasoning and garlic powder over it, stirring well to distribute the seasonings evenly.

Cook for another 1-2 minutes until the seasonings are fragrant and fully incorporated, then remove from heat.

Step 3: Combine Pasta, Beef, Soup, and Cheese

• cooked pasta from Step 1
• seasoned beef from Step 2
• 21 oz tomato soup
• 6 oz cheddar cheese
• 4 oz mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese

In the greased baking dish, combine the cooked pasta from Step 1 with the seasoned beef from Step 2.

Pour in the tomato soup and stir everything together until well mixed and evenly distributed.

I recommend using shredded cheese from a block rather than pre-shredded, as it melts more smoothly and creates a better texture.

Add the cheddar cheese, mozzarella cheese, and Parmesan cheese to the mixture, stirring until combined.

Reserve a small handful of the mixed cheeses (about 1/2 cup total) for topping.

Step 4: Bake Covered, Then Finish with Broil

• reserved cheese from Step 3

Cover the baking dish tightly with aluminum foil and place it in the preheated 375°F oven for 20 minutes.

This gentle, covered bake allows the flavors to meld and the pasta to finish cooking evenly.

After 20 minutes, carefully remove the foil and sprinkle the reserved cheese mixture over the top.

Return to the oven uncovered and bake for another 10 minutes until the edges are bubbling and the cheese is starting to brown.

For a final golden-brown finish, switch the oven to broil and place the casserole about 4-5 inches from the broiler element for 1-2 minutes, watching carefully to prevent burning.

Step 5: Rest and Serve

Remove the casserole from the oven and let it cool for 3-5 minutes before serving.

This resting time allows the cheese to set slightly and makes the casserole easier to scoop into portions without falling apart.

Serve hot and enjoy!

Simple Hamburger Casserole With Tomato Soup

Delicious Simple Hamburger Casserole With Tomato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings: 6 servings

Calories: 3050

Ingredients Method

Ingredients

  

For the casserole

• 1.6 lb ground beef (80/20 for better flavor and moisture)
• 13.2 oz pasta
• 21 oz tomato soup (such as Campbell's)
• 1.5 tbsp burger seasoning
• 1/2 tsp garlic powder

For the cheese topping

• 6 oz cheddar cheese (shredded from a block for better melting)
• 4 oz mozzarella cheese (for a consistent melt)
• 1/4 cup freshly grated Parmesan cheese

Method

 

1. Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish with oil or cooking spray. While the oven heats, bring a large pot of salted water to a boil and add the pasta. Cook it for 2-3 minutes less than the package directions recommend—this is crucial because the pasta will continue cooking in the oven, and you want it tender but not mushy in the final dish. Drain the pasta in a colander and set aside.
2. Heat a large skillet over medium-high heat and add the ground beef, breaking it into small chunks as it cooks. I like to use 80/20 ground beef because it has just enough fat to keep the meat juicy and flavorful without being greasy. Once the beef is mostly browned (about 5-7 minutes), sprinkle the burger seasoning and garlic powder over it, stirring well to distribute the seasonings evenly. Cook for another 1-2 minutes until the seasonings are fragrant and fully incorporated, then remove from heat.
3. In the greased baking dish, combine the cooked pasta from Step 1 with the seasoned beef from Step 2. Pour in the tomato soup and stir everything together until well mixed and evenly distributed. I recommend using shredded cheese from a block rather than pre-shredded, as it melts more smoothly and creates a better texture. Add the cheddar cheese, mozzarella cheese, and Parmesan cheese to the mixture, stirring until combined. Reserve a small handful of the mixed cheeses (about 1/2 cup total) for topping.
4. Cover the baking dish tightly with aluminum foil and place it in the preheated 375°F oven for 20 minutes. This gentle, covered bake allows the flavors to meld and the pasta to finish cooking evenly. After 20 minutes, carefully remove the foil and sprinkle the reserved cheese mixture over the top. Return to the oven uncovered and bake for another 10 minutes until the edges are bubbling and the cheese is starting to brown. For a final golden-brown finish, switch the oven to broil and place the casserole about 4-5 inches from the broiler element for 1-2 minutes, watching carefully to prevent burning.
5. Remove the casserole from the oven and let it cool for 3-5 minutes before serving. This resting time allows the cheese to set slightly and makes the casserole easier to scoop into portions without falling apart. Serve hot and enjoy!