Hamburger Casserole Baked Beef (Printable Version)
# What You'll Need:
→ Pasta
01 -
225 grams whole wheat elbow noodles or other whole wheat pasta
→ Vegetables
02 -
3 medium carrots, scrubbed and diced into 0.6 cm cubes
03 -
1 large yellow onion, finely chopped
04 -
1 green bell pepper, diced into 0.6 cm cubes
05 -
2 chopped green onions, divided (approximately 33 grams total)
→ Seasonings
06 -
0.75 teaspoon kosher salt
07 -
0.5 teaspoon ground black pepper
08 -
3 garlic cloves, minced
09 -
2 teaspoons hot sauce
10 -
2 teaspoons smoked paprika
11 -
1 teaspoon ground cumin
→ Meat and Dairy
12 -
450 grams lean ground beef (93% lean)
13 -
180 grams 2% plain Greek yogurt
14 -
170 grams grated sharp cheddar cheese, divided
→ Sauces and Liquids
15 -
2.5 tablespoons extra-virgin olive oil, divided
16 -
60 milliliters low-sodium beef broth, chicken broth, or water
17 -
227 grams no-salt-added tomato sauce
→ Topping
18 -
30 grams whole wheat panko breadcrumbs
# Step-by-Step Directions:
01 -
Position an oven rack in the center and preheat to 175°C. Lightly grease a 2.5- to 3-liter casserole dish with non-stick spray.
02 -
Boil a large pot of salted water. Add the whole wheat pasta and cook until very al dente. Drain thoroughly and toss with 0.5 tablespoon olive oil to prevent sticking. Reserve.
03 -
Heat 2 tablespoons olive oil in a Dutch oven or deep skillet over medium heat. Add diced carrots, chopped onion, green pepper, kosher salt, and black pepper. Sauté until onion is soft and browned, approximately 10 minutes.
04 -
Stir in minced garlic, hot sauce, smoked paprika, and cumin. Cook, stirring constantly, for 30 seconds until fragrant.
05 -
Increase to medium-high heat. Add ground beef, breaking up with a spoon and browning on all sides. Cook until beef is fully cooked, about 6 minutes. If excess fat remains, carefully drain while retaining some moisture.
06 -
Pour in broth and stir, scraping any browned bits from the skillet. Add tomato sauce and bring to a simmer for 3 minutes, then remove from the heat.
07 -
Fold in the drained pasta, Greek yogurt, and 85 grams (half) of the cheddar cheese until evenly mixed.
08 -
Spread the mixture into the prepared casserole dish. Sprinkle with remaining cheddar cheese, panko breadcrumbs, and half the chopped green onions.
09 -
Bake at 175°C for 15 minutes until heated through and cheese has melted. Switch to broil and cook an additional 2–3 minutes, watching closely, until the breadcrumbs are golden brown.
10 -
Allow casserole to rest for 5 minutes before garnishing with the remaining chopped green onions. Serve hot.
# Helpful Notes:
01 -
For optimal texture, do not overcook the pasta; it should be slightly underdone before baking.
02 -
Leftovers can be refrigerated in an airtight container for up to three days or frozen for up to three months.
03 -
Let frozen portions thaw overnight in the refrigerator prior to reheating.