Macaroni-Hamburger Casserole is a beloved mid-century American comfort dish that blends pasta, seasoned ground beef, tomato sauce, and melted cheddar cheese. This hearty casserole reflects post-World War II cooking trends, when quick, filling, and budget-friendly meals gained popularity among busy families. The use of canned tomato sauce and dried seasonings made it convenient and accessible. Originating from the rise of one-dish dinners and home economics teachings, this casserole remains a nostalgic staple in many households. Its simplicity, versatility, and rich, savory flavors have kept it a favorite for generations.
Ingredients
- 1 lb ground beef
- 2 tbsp salad oil
- 16 oz tomato sauce
- 1 cup water
- 1 tsp salt (divided use)
- ½ tsp pepper
- ½ tsp dry mustard
- 2 tbsp onion flakes OR ½ cup minced onion (or ½ cup minced onion)
- 3 cups elbow macaroni
- 2 oz grated Cheddar cheese (divided use)
- 1 tbsp salt ( for boiling water)
Instructions
Step 1: Prepare the Meat Sauce
- Brown ground beef in heated salad oil in a skillet.
- Add tomato sauce, water, 1 tsp salt, pepper, dry mustard, and onion flakes or minced onion.
- Cover and simmer for 20 minutes.
Step 2: Cook the Macaroni
- While sauce simmers, bring 4 quarts of water to a rapid boil.
- Add 1 Tbsp salt and then elbow macaroni.
- Cook uncovered at a rapid boil for 6–8 minutes or until tender.
- Drain and rinse macaroni with cold water.
Step 3: Combine and Assemble
- Add 2 Tbsp grated cheese to meat sauce and stir until melted.
- Pour cooked macaroni into a buttered casserole dish.
- Pour about ¾ of the meat sauce over the macaroni and mix thoroughly.
Step 4: Top and Bake
- Top with remaining sauce.
- Sprinkle with remaining cheese.
- Bake at 350°F for 15 minutes.
Tips
- Substitute ground turkey for a lighter option.
- Add bell peppers or mushrooms for extra vegetables.
- Use crushed tomatoes instead of sauce for a chunkier texture.
- Top with breadcrumbs and butter for a crispy crust.
- Make ahead and refrigerate overnight before baking.
Transcription of the Original Recipe
Read or copy the transcription
Macaroni-Hamburger Casserole ----------------------------- 3 cups elbow macaroni 1 lb. ground beef 2 Tbsp. salad oil 2 (8 oz) cans tomato sauce 1 c. water 1/2 tsp. pepper 1/2 tsp. dry mustard 2 Tbsp. onion flakes or 1/2 c. minced onion 1 (2 oz) can grated Cheddar cheese 1 tsp. salt Brown hamburger in heated salad oil in skillet. Add tomato sauce, water, salt, pepper, dry mustard, and onion flakes or onion; cover and simmer for 20 min. While sauce is cooking, bring 4 qts. of water to a rapid boil, add 1 Tbsp salt, then add elbow macaroni. Cook uncovered, at a rapid boil 6-8 min. or until tender when cut with a fork. Drain and rinse with cold water Add 2 Tbsp. grated cheese to meat sauce and stir until melted. Pour cooked macaroni into a buttered casserole and pour about 3/4 of sauce over it. Mix thoroughly. Top with remaining sauce and sprinkle with remaining cheese.Bake at 350 F. for 15 min. Makes 6 servings.
From Transcription to Instructions
As Salvaged Recipes owners, we wanted to tell you the original directions are pretty brief, and the instructions keep the same method but lay everything out step-by-step so you won’t be guessing. The instructions spell out where the salt belongs (1 tsp in the meat sauce, 1 Tbsp in the pasta water) and show how to divide the 2 oz of cheddar (about 2 Tbsp stirred into the sauce, the rest for the top). That small unpacking makes the order,brown, simmer, boil, combine, bake,easy to follow.
Nutrition
Calories: 420kcalCarbohydrates: 35gProtein: 27gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 75mgSodium: 860mgPotassium: 520mgFiber: 3gSugar: 6gVitamin A: 350IUVitamin C: 4mgCalcium: 145mgIron: 3mg
