Hamburger Supreme Casserole Recipe

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Picture this: a gooey, cheesy hamburger supreme casserole that tastes like your favorite fast-food burger had a love child with mac ‘n’ cheese. It’s the ultimate weeknight win—minimal effort, maximum drool factor. Grab a fork, friend, because we’re about to make dinner magic happen without breaking a sweat.

Why This Recipe is Awesome

Listen up, this hamburger supreme casserole isn’t just food; it’s a lifesaver for busy folks who still want to eat like kings. It’s idiot-proof—even I didn’t mess it up on my first try, and that’s saying something. One-pan wonder means cleanup is a joke, and it feeds a crowd (or your freezer for those “adulting” days).

Why obsess over it? Flavor explosion: juicy ground beef, tangy pickles, melty cheese, all baked into casserole glory. Healthier than takeout but way more fun. Sarcasm alert: if you can’t nail this, maybe stick to cereal. Perfect for game nights, family dinners, or solo Netflix binges. Rhetorical question: who wouldn’t love a dish that screams comfort without the calorie guilt trip?

Takes 15 minutes to prep, 30 to bake. Boom—dinner done. It’s versatile, kid-approved, and leaves everyone begging for seconds. IMO, it’s the recipe that proves cooking can be effortless and epic.

Ingredients You’ll Need

Gather these bad boys—nothing fancy, just stuff from your pantry or a quick store run. Serves 6-8 hungry humans. Scale up if you’re feeding wolves.

• 1 lb ground beef (80/20 for that juicy vibe—don’t skimp, or it’ll taste like sadness)
• 1 medium onion, diced (the sweeter, the better; cry me a river if chopping makes you tear up)
• 2 cups elbow macaroni, uncooked (or whatever short pasta you got lurking)
• 1 can (10.5 oz) cream of mushroom soup (the lazy chef’s best friend)
• 1 cup sour cream (full-fat for creaminess—diet versions are a crime)
• 2 cups shredded cheddar cheese, divided (sharp cheddar slaps hardest)
• 1 cup milk (whole milk keeps it lush)
• 1/4 cup ketchup (secret burger sauce weapon)
• 2 tbsp yellow mustard (tangy kick, baby)
• 1/2 cup chopped dill pickles (or pickle relish—pickle haters, sit this one out)
• Salt and pepper to taste (don’t sleep on this)
• Optional toppings: crumbled bacon, extra pickles, green onions (because why not live a little?)

Pro tip: Chill the beef first for easier browning. Total cost? Under $15. You’re welcome.

Step-by-Step Instructions

Fire up your oven to 375°F (190°C)—yes, preheat it, rookie. Grease a 9×13 baking dish. Let’s cook!

1. Brown the beef. Heat a large skillet over medium-high. Toss in diced onion and ground beef. Break it up with a spoon and cook until browned and onions soften—about 7 minutes. Drain excess fat unless you want a grease fest. Season with salt and pepper.
2. Boil the pasta. While beef sizzles, cook macaroni in salted boiling water until just al dente (follow package, usually 6-7 minutes). Drain and rinse with cold water to stop cooking. No one likes mushy noodles.
3. Mix the sauce magic. In a big bowl, stir together cream of mushroom soup, sour cream, milk, ketchup, mustard, chopped pickles, and 1 cup shredded cheese. Add the cooked beef and pasta. Mix until everything’s coated like a happy family reunion.
4. Assemble and cheese it up. Dump the mixture into your greased dish. Sprinkle remaining 1 cup cheese on top. Bake uncovered for 25-30 minutes until bubbly and golden. Edges should crisp—perfection.
5. Rest and serve. Let it sit 5 minutes so it sets (patience, grasshopper). Scoop into bowls, top with extras if you’re feeling fancy. Devour hot.

That’s it—45 minutes total. Easy peasy, lemon squeezy.

Common Mistakes to Avoid

Cooking fails? We’ve all been there. Here’s how to dodge the drama with a wink.

• Skipping the preheat: Your oven’s not a suggestion box. Cold start means uneven cooking and a sad, soggy mess. Rookie mistake.
• Overcooking pasta: Al dente or bust. Mush means you’re eating wallpaper paste.
• Forgetting to drain beef fat: Greasy casserole? No thanks. Pour it off like bad ex drama.
• ** skimping on cheese:** Half the amount? Why even bother? Go big or go home.
• Serving too soon: Fresh from oven = lava ooze. Wait 5 minutes or burn your mouth and regret life.

Laugh it off next time. FYI, even pros mess up—keeps us humble.

Alternatives & Substitutions

Not everyone has cream of mushroom soup or loves pickles (weirdos). Swap smart, keep the vibe.

• Ground beef alternatives: Turkey or plant-based crumbles for lighter fare. Tastes great, zero judgment.
• No cream soup? Mix 1 cup milk + 2 tbsp flour + seasonings for homemade. Or use cream of chicken—same diff.
• Dairy-free? Swap sour cream and cheese for vegan versions. Milk becomes almond or oat. Still bomb.
• Pasta swap: Rotini or penne holds sauce better. Gluten-free? Use your fave.
• Pickle haters: Relish or chopped olives for tang. Ketchup boost if you’re basic.
• Spice it up: Add jalapeños or hot sauce. My personal fave for that kick.

Personal commentary: turkey version’s my go-to for “healthy” days, but beef wins for soul food. Experiment—worst case, you learn.

FAQ’s

Can I make this ahead of time?

Heck yeah! Assemble, cover, fridge up to 24 hours. Bake straight from cold, add 10 minutes. Freezer? Up to 3 months. Thaw overnight, bake. Lazy genius move.

Is it kid-friendly?

Totally. They think it’s mac ‘n’ cheese with burger bits. Hide veggies in onions if sneaky parenting calls. Rhetorical Q: picky eaters who say no? More for you.

How do I make it spicier?

Stir in sriracha, chili powder, or diced peppers with beef. Top with jalapeños pre-bake. Heat level: your call, hot stuff.

Can I use margarine instead of butter? (Wait, no butter here, but sour cream vibes.)

Technically yes for any dairy swaps, but full-fat sour cream > margarine hacks. Why hurt your soul like that? Butter up elsewhere.

Leftovers good?

Better the next day! Reheats in microwave or oven. Stores 3-4 days fridge. Pro move: breakfast with egg on top.

Gluten-free version?

Swap pasta and ensure soup’s GF. Done. Tastes identical—promise.

Vegetarian twist?

Lentils or beyond burgers instead of beef. Mushrooms for umami. Still supreme.

Final Thoughts

There you have it—hamburger supreme casserole that slays without the slave labor. You’ve got the skills now, chef. Whip this up tonight and watch jaws drop (or just pat yourself on the back solo). Now go impress someone—or yourself—with your new culinary swagger. You’ve earned it! What’s your twist gonna be?

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• Easy Hobo Casserole Recipe
• Dump And Bake Meatball Casserole Recipe
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