Cheesy Hamburger Casserole with Sour Cream

I’ve been making this hamburger casserole for years, and it’s become one of those recipes I turn to when I need something comforting and easy on a busy weeknight. The combination of ground beef and sour cream creates this rich, creamy dish that my whole family devours. It’s simple, satisfying, and always hits the spot!

Estimated Nutrition

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

• Calories: 2700-3000
• Protein: 120-135 g
• Fat: 160-180 g
• Carbohydrates: 180-200 g

Ingredients

For the meat sauce:

• 1 lb 80/20 ground chuck beef
• 30 oz tomato sauce
• 1 1/2 tsp sugar
• 1 1/4 tsp garlic salt
• 1/2 tsp salt
• 1/2 tsp dried oregano

For the creamy filling:

• 1 cup sour cream
• 4 oz cream cheese, softened
• 1 small onion, finely chopped
• 1/4 tsp ground black pepper

For the base and topping:

• 8 oz egg pasta, cooked al dente
• 3/4 cup freshly shredded cheddar cheese

Step 1: Brown the Ground Beef and Build the Sauce Base

• 1 lb 80/20 ground chuck beef
• 30 oz tomato sauce
• 1 1/2 tsp sugar
• 1 1/4 tsp garlic salt
• 1/2 tsp salt
• 1/2 tsp dried oregano

Heat a large skillet over medium-high heat and add the ground chuck beef, breaking it apart with a spoon as it cooks for 5-7 minutes until no pink remains.

Drain off the excess fat, then stir in the tomato sauce, sugar, garlic salt, salt, and oregano.

Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.

This long simmer develops deeper flavor complexity compared to rushing it.

Step 2: Cook the Pasta and Prepare the Sour Cream Mixture

• 8 oz egg pasta
• 1 cup sour cream
• 4 oz cream cheese, softened
• 1 small onion, finely chopped
• 1/4 tsp ground black pepper

While the sauce simmers, bring a large pot of salted water to a boil and cook the egg pasta for 7-9 minutes until al dente—it should still have a slight firmness when you bite it since it will continue cooking in the oven.

Drain the pasta and set aside.

In a separate bowl, combine the softened cream cheese, sour cream, chopped onion, and black pepper, stirring until smooth and well combined.

I like to make sure the cream cheese is fully softened before mixing so there are no lumps in the final casserole.

Step 3: Assemble the Casserole and Bake

• cooked pasta from Step 2
• sour cream mixture from Step 2
• beef sauce from Step 1
• 3/4 cup freshly shredded cheddar cheese

Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish.

Layer half of the cooked pasta in the bottom of the dish, followed by half of the sour cream mixture from Step 2, then half of the beef sauce from Step 1.

Repeat the layers with the remaining pasta, sour cream mixture, and beef sauce.

Sprinkle the shredded cheddar cheese evenly over the top—I find that sprinkling it just before baking helps it melt more evenly and creates a nice golden finish.

Bake uncovered at 350°F for 25-30 minutes until the cheese is melted and the casserole is heated through; the edges may bubble slightly, which is perfect.

Cheesy Hamburger Casserole with Sour Cream

Delicious Cheesy Hamburger Casserole with Sour Cream recipe with step-by-step instructions.

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Prep Time 35 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 6 servings

Calories: 2850

Ingredients Method

Ingredients

  

For the meat sauce

• 1 lb 80/20 ground chuck beef
• 30 oz tomato sauce
• 1 1/2 tsp sugar
• 1 1/4 tsp garlic salt
• 1/2 tsp salt
• 1/2 tsp dried oregano

For the creamy filling

• 1 cup sour cream
• 4 oz cream cheese, softened
• 1 small onion, finely chopped
• 1/4 tsp ground black pepper

For the base and topping

• 8 oz egg pasta, cooked al dente
• 3/4 cup freshly shredded cheddar cheese

Method

 

1. Heat a large skillet over medium-high heat and add the ground chuck beef, breaking it apart with a spoon as it cooks for 5-7 minutes until no pink remains. Drain off the excess fat, then stir in the tomato sauce, sugar, garlic salt, salt, and oregano. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly. This long simmer develops deeper flavor complexity compared to rushing it.
2. While the sauce simmers, bring a large pot of salted water to a boil and cook the egg pasta for 7-9 minutes until al dente—it should still have a slight firmness when you bite it since it will continue cooking in the oven. Drain the pasta and set aside. In a separate bowl, combine the softened cream cheese, sour cream, chopped onion, and black pepper, stirring until smooth and well combined. I like to make sure the cream cheese is fully softened before mixing so there are no lumps in the final casserole.
3. Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish. Layer half of the cooked pasta in the bottom of the dish, followed by half of the sour cream mixture from Step 2, then half of the beef sauce from Step 1. Repeat the layers with the remaining pasta, sour cream mixture, and beef sauce. Sprinkle the shredded cheddar cheese evenly over the top—I find that sprinkling it just before baking helps it melt more evenly and creates a nice golden finish. Bake uncovered at 350°F for 25-30 minutes until the cheese is melted and the casserole is heated through; the edges may bubble slightly, which is perfect.