Hello there! I’m Linda, and today I’m excited to share one of my family’s most requested recipes – an incredibly satisfying Hamburger Supreme Casserole. This hearty dish combines seasoned ground beef, tender pasta, and a rich, creamy sauce that’s guaranteed to become a staple in your weeknight dinner rotation.
Why You’ll Love This Recipe
I’ve been perfecting this casserole for years, and what makes it truly special is its perfect balance of simplicity and flavor. As a busy mom, I understand the importance of having reliable recipes that don’t require hours in the kitchen but still deliver that homemade comfort food satisfaction.
Key Ingredients
For this delicious casserole, you’ll need:
- 2 pounds lean ground beef
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 pound egg noodles
- 2 cans (10.5 oz each) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1½ cups sour cream
- 2 cups shredded cheddar cheese
- 1 cup frozen peas and carrots
- 1 tablespoon Worcestershire sauce
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup crushed potato chips or French fried onions (for topping)
Kitchen Equipment Needed
| Equipment | Purpose | Recommended Size |
|---|---|---|
| Casserole Dish | Baking | 9×13 inch |
| Large Skillet | Browning meat | 12-inch |
| Large Pot | Cooking pasta | 6-quart |
| Mixing Bowls | Combining ingredients | 1 large, 1 medium |
| Measuring Cups | Portioning | Standard set |
| Colander | Draining pasta | Standard size |
| Wooden Spoon | Mixing | Any size |
Step-by-Step Instructions
- Preparation (15 minutes):
- Preheat your oven to 375°F (190°C)
- Dice onion and mince garlic
- Measure out all ingredients
- Grease your 9×13 casserole dish
- Cook the Pasta (10 minutes):
- Bring a large pot of salted water to boil
- Cook egg noodles until just al dente (about 1 minute less than package directions)
- Drain and set aside
- Prepare the Meat Mixture (15 minutes):
- Brown ground beef in a large skillet over medium-high heat
- Add diced onions and garlic when beef is halfway cooked
- Season with salt, pepper, paprika, and thyme
- Drain excess fat if necessary
- Create the Creamy Sauce (5 minutes):
- In a large bowl, combine:
- Both cream soups
- Sour cream
- Worcestershire sauce
- 1 cup of shredded cheese
- Frozen vegetables
- Assembly (10 minutes):
- Mix cooked pasta with the cream sauce
- Fold in the seasoned meat mixture
- Transfer to prepared casserole dish
- Top with remaining cheese and crushed chips/onions
- Baking (30-35 minutes):
- Cover with foil and bake for 20 minutes
- Remove foil and bake additional 10-15 minutes until bubbly and golden
Pro Tips from My Kitchen
I’ve learned these valuable tips through years of making this casserole:
- Don’t overcook the pasta – it will continue cooking in the oven
- Use full-fat sour cream for the creamiest results
- Let the casserole rest for 10 minutes before serving
- Grate your own cheese for better melting
- Season the ground beef generously
Make-Ahead and Storage Guidelines
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigerator (assembled, unbaked) | Up to 24 hours | Cover tightly with foil |
| Refrigerator (baked) | 3-4 days | Store in airtight container |
| Freezer (assembled, unbaked) | Up to 3 months | Wrap well in foil and plastic |
| Freezer (baked) | Up to 2 months | Store in freezer-safe container |
Serving Suggestions
I love serving this casserole with:
- Fresh garden salad with vinaigrette
- Steamed broccoli or green beans
- Garlic bread or dinner rolls
- Roasted cherry tomatoes
- Sautéed mushrooms
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 485 |
| Protein | 28g |
| Carbohydrates | 42g |
| Fat | 24g |
| Fiber | 3g |
| Sodium | 780mg |
| Calcium | 220mg |
Serving size: 1/8 of casserole
Total servings: 8
Variations and Substitutions
I’ve experimented with several variations that work beautifully:
- Protein Options:
- Ground turkey for a leaner version
- Italian sausage for extra flavor
- Ground chicken for a lighter taste
- Pasta Choices:
- Rotini for better sauce-holding
- Penne for a firmer bite
- Shell pasta for a fun presentation
- Vegetable Add-ins:
- Mushrooms for earthiness
- Bell peppers for color
- Corn for sweetness
Common Questions and Answers
Q: Can I make this recipe gluten-free?
A: Yes! Use gluten-free pasta and ensure your cream soups are gluten-free versions. The rest of the ingredients should naturally be gluten-free, but always check labels.
Q: What if I don’t have cream of mushroom soup?
A: You can substitute with cream of celery or additional cream of chicken soup. The flavor will be slightly different but still delicious.
Q: Can I use fresh vegetables instead of frozen?
A: Absolutely! Just be sure to partially cook them before adding to the casserole, as they won’t have enough time to cook fully in the oven otherwise.
Q: How do I know when the casserole is done?
A: The edges should be bubbling, the top should be golden brown, and a knife inserted in the center should come out hot.
Q: Can I assemble this the night before?
A: Yes! Cover and refrigerate overnight, then add about 10-15 minutes to the baking time when cooking from cold.
Recipe Success Tips
- Temperature Matters:
- Bring refrigerated ingredients to room temperature
- Don’t add hot pasta to cold sauce
- Ensure even heating by using a glass or ceramic baking dish
- Texture Tips:
- Layer ingredients evenly
- Don’t compress the mixture too much
- Add topping only in the final baking stage
- Flavor Enhancement:
- Toast the spices in the beef fat
- Season each component separately
- Taste and adjust seasonings before final assembly
Remember, this casserole is incredibly forgiving and versatile. Don’t be afraid to make it your own by adjusting seasonings and ingredients to your family’s preferences. I’d love to hear how your version turns out!
