A comforting and easy Hamburger Helper Casserole made with ground beef, macaroni, creamy mushroom soup, and melted cheddar cheese, perfect for a family-friendly dinner.
Total Time:50 minutes
Yield:6 servings
Ingredients
Main Ingredients
1 pound ground beef
1 cup onion, chopped
1 cup bell pepper, chopped
2 cups elbow macaroni
2 cups beef broth
1 can (10.5 oz) cream of mushroom soup
1 teaspoon garlic powder
1 teaspoon paprika
Salt to taste
Black pepper to taste
1 cup shredded cheddar cheese
Instructions
Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the casserole.
Brown Beef and Veggies: In a large skillet, cook the ground beef along with the chopped onion and bell pepper over medium heat until the beef is browned and the vegetables are softened. Drain any excess fat.
Add Ingredients and Simmer: Stir in the elbow macaroni, beef broth, cream of mushroom soup, garlic powder, paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, stirring occasionally to prevent sticking.
Transfer to Baking Dish: Grease a 9 by 13-inch baking dish and pour the beef and pasta mixture into it. Spread it evenly and sprinkle the shredded cheddar cheese evenly on top.
Bake: Place the baking dish in the preheated oven and bake for 25 minutes or until the cheese is melted, bubbly, and slightly golden.
Serve: Remove from oven, let it cool slightly before serving. Enjoy your hearty hamburger helper casserole!
Notes
For extra flavor, consider adding a pinch of chili powder or smoked paprika.
You can substitute cream of mushroom soup with cream of celery or cream of chicken soup if preferred.
Use whole wheat or gluten-free elbow macaroni to adjust dietary needs.
To make it lighter, use lean ground beef or ground turkey and reduced-fat cheese.
If you don’t have cheddar, other melting cheeses like Monterey Jack or mozzarella work well.
Let the casserole rest for 5 minutes after baking to set and make serving easier.
