Oven Baked 4-Ingredient Amish Hamburger and Macaroni Casserole

This oven baked 4-ingredient Amish hamburger and macaroni casserole is the kind of simple, filling dinner that travels well to a potluck and disappears quickly. Ground beef, tender elbows, tomato soup, and cheddar turn into a bubbling pan of comfort with very little prep.

Serve it hot with green beans or a crisp salad and soft dinner rolls. The recipe makes 6 to 8 servings, so it is handy for a family meal as well as a gathering.

Oven Baked 4-Ingredient Amish Hamburger and Macaroni Casserole

Servings: 6 to 8

Ingredients

• 12 ounces uncooked elbow macaroni
• 1½ pounds ground beef (80 to 85% lean)
• 2 cans condensed tomato soup (22 to 24 ounces total)
• 3 cups shredded mild cheddar cheese, divided

Directions

1. Heat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch glass baking dish.
2. Cook the macaroni in salted water until just short of al dente, about 1 to 2 minutes less than the package suggests. Drain thoroughly.

3. Brown the beef in a large skillet over medium heat, breaking it up as it cooks. Drain away extra fat.
4. Add the undiluted tomato soup and stir until the beef is evenly coated.

5. Combine the drained pasta, beef mixture, and 2 cups of cheddar. Spread everything in the prepared dish.
6. Top with the remaining cup of cheddar and cover tightly with foil.

7. Bake covered for 20 minutes. Uncover and bake 10 to 15 minutes more, until the cheese is lightly golden and the edges bubble.

8. Let the casserole stand for 10 minutes before scooping into bowls.

Variations and Tips

Small pasta shapes such as shells also work. For a different flavor, use a cheddar blend or replace the beef with ground turkey. Drain the meat well so the sauce stays rich rather than greasy.

To prepare ahead, assemble the casserole, cover, and refrigerate for up to 24 hours. If it goes into the oven cold, add a little time to the covered bake and heat it until the center is piping hot.

Oven Baked 4-Ingredient Amish Hamburger and Macaroni Casserole

A hearty baked casserole of ground beef, elbow macaroni, tomato soup, and cheddar cheese.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 12 ounces uncooked elbow macaroni
• 1.5 pounds ground beef 80 to 85 percent lean
• 2 cans condensed tomato soup 22 to 24 ounces total
• 3 cups shredded mild cheddar cheese divided

Method

 

1. Preheat the oven to 350°F (175°C) and grease a 9-by-13-inch glass baking dish.
2. Boil the macaroni in salted water until 1 to 2 minutes shy of al dente. Drain well.
3. Brown the ground beef in a large skillet over medium heat, breaking it into small pieces. Spoon off excess grease.
4. Stir the undiluted condensed tomato soup into the beef until evenly combined.
5. Mix the drained pasta with the beef mixture and 2 cups of shredded cheddar.
6. Spread the mixture evenly in the prepared baking dish.
7. Scatter the remaining 1 cup of cheddar over the surface and cover tightly with foil.
8. Bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes until bubbling and lightly browned.
9. Let the casserole rest for 10 minutes before serving.