Hamburger Macaroni Casserole Recipe

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Working full-time and attending school part-time leaves me little time for fancy meals. My family enjoys hearty helpings of this casserole, alongside a salad, bread and dessert.—Dawn Farris, Pekin, Illinois
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6-8 servings


  • 8 ounces uncooked elbow macaroni
  • 1 pound ground beef
  • 12 ounces process cheese (Velveeta), cubed
  • 1-1/2 cups milk
  • 1 cup sliced fresh mushrooms
  • 1 cup diced seeded tomatoes
  • 1/3 cup sliced green onions
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons grated Parmesan cheese

Nutritional Facts

1 cup: 396 calories, 20g fat (11g saturated fat), 72mg cholesterol, 621mg sodium, 28g carbohydrate (7g sugars, 2g fiber), 26g protein.


  1. Cook macaroni according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. In a large saucepan, combine cheese and milk. Cook and stir over medium-low heat until cheese is melted and mixture is smooth. Stir in the beef, mushrooms, tomatoes, onions and cayenne; remove from the heat.
  2. Drain macaroni and stir into beef mixture. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover and stir mixture; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly. Yield: 6-8 servings.
Originally published as Hamburger Hot Dish in Casserole Cookbook 2001, p46

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katie2375 User ID: 7932133 220573
Reviewed Feb. 15, 2015

"It tasted pretty good before I put it in the oven, but it seems to lose some of its flavor as it baked."

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