Name: 4 Ingredient Hamburger Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 can (10.5 oz) cream of mushroom soup; 1 cup shredded cheddar cheese; 2 cups cooked pasta (such as elbow macaroni)

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I always turn to this 4 Ingredient Hamburger Casserole when I want something hearty, comforting, and incredibly easy to put together. It’s one of those recipes I rely on during busy days, using simple pantry staples to create a filling meal that feels warm and satisfying without much effort.

Why You’ll Love This Recipe

I love this recipe because it proves that simple food can still be delicious. With just four ingredients, I get a creamy, cheesy casserole that feels like classic comfort food. I like how quickly it comes together, how kid-friendly it is, and how it doesn’t require any complicated steps or seasoning blends. It’s dependable, budget-friendly, and always hits the spot.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 lb ground beef
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese
2 cups cooked pasta (such as elbow macaroni)

Directions

I start by preheating my oven to 350°F (175°C) so it’s ready when the casserole is assembled. In a large skillet, I cook the ground beef over medium heat until it’s fully browned, then I drain off any excess fat. Once the beef is cooked, I stir in the cream of mushroom soup and the cooked pasta, mixing until everything is evenly coated and creamy.

I transfer the mixture into a baking dish and spread it out evenly. Then I sprinkle the shredded cheddar cheese over the top. I bake the casserole for about 20–25 minutes, until the cheese is melted and bubbly. Once it’s out of the oven, I let it rest for a couple of minutes before serving.

Servings And Timing

I usually get about 4 servings from this casserole. Preparation takes around 10 minutes, baking takes 20–25 minutes, and the total time comes out to roughly 30 minutes from start to finish.

Variations

I like to change this recipe up depending on what I have on hand. Sometimes I add cooked peas, corn, or sautéed onions for extra texture. If I want a little kick, I mix in a pinch of cayenne pepper or some diced jalapeños. I also enjoy swapping cheddar for a cheese blend or adding a little mozzarella for extra meltiness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I usually use the microwave for convenience, but the oven works well too if I want to keep the texture creamy. I cover it loosely so it doesn’t dry out.

FAQs

Can I make this casserole ahead of time?

I often assemble the casserole ahead of time and store it in the refrigerator. When I’m ready to bake, I just add a few extra minutes to the cooking time.

Can I use a different type of pasta?

I’ve found that any short pasta works well. I usually stick to macaroni, but rotini or penne also hold the sauce nicely.

Can I substitute the cream of mushroom soup?

I sometimes use cream of chicken or cream of celery soup when I want a slightly different flavor, and it works just as well.

How do I keep the casserole from drying out?

I make sure not to overbake it and always use enough soup to fully coat the pasta and beef. Covering it loosely while reheating also helps.

Can this be frozen?

I freeze it occasionally after baking. I let it cool completely, wrap it well, and freeze for up to 3 months before reheating.

Conclusion

This 4 Ingredient Hamburger Casserole is one of my favorite go-to meals when I need something quick, comforting, and reliable. I love how minimal the ingredients are and how satisfying the final dish turns out every time. It’s proof that a simple recipe can still deliver big comfort and flavor.