Supreme Hamburger Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 can (14.5 oz/410g) diced tomatoes, including liquid
02 -
1½ cups (170g) cheddar cheese, shredded and split into two portions
03 -
1 lb (450g) ground beef
04 -
½ cup (75g) chopped onion
05 -
2 tbsp butter, to grease the pan
06 -
1 tsp dried Italian herbs
07 -
2 cups (240g) dry elbow macaroni
08 -
½ tsp smoked paprika, optional
09 -
2 cloves garlic, finely chopped
10 -
1 cup (240ml) milk
11 -
Salt and black pepper for seasoning
12 -
1 can (10.5 oz/295g) cream of mushroom soup
# Instructions:
01 -
Boil a pot of salted water and cook macaroni until it’s just firm enough to bite. Drain it and set it aside.
02 -
Place a large skillet over medium heat and brown the ground beef. Toss in the garlic and onion, stirring until softened. Get rid of extra grease from the pan.
03 -
Pour in the cream of mushroom soup, diced tomatoes, milk, Italian seasoning, smoked paprika if using, and 1 cup of the shredded cheese. Stir until smooth and cheesy. Add salt and pepper to adjust the flavor.
04 -
Toss the cooked pasta into the skillet with the beef sauce, making sure it’s all evenly coated.
05 -
Butter up a 9×13-inch (23×33 cm) baking dish. Put in the pasta mixture, spreading it evenly, and sprinkle the rest of the cheese on top.
06 -
Heat your oven to 375°F (190°C). Pop the dish in the oven for about 20-25 minutes, or until the cheese is all melted and bubbly.
07 -
Let the casserole sit for a few minutes before serving. It’s great with a fresh salad or some garlic bread on the side.
# Notes:
01 -
You can keep it in the fridge before baking if prepping early.
02 -
Store leftovers for up to 3 days in the fridge.