Hamburger Noodle Casserole
Recipes

Hamburger Noodle Casserole Recipes

Hamburger and noodles are a great combination and whether you go with a red sauce or a white sauce, there is a recipe out there for everyone to enjoy! I have put a few on this page and would love to hear of some of your favorite hamburger noodle casserole recipes!

Lasagna Roll-Ups

Ingredients

• 6 uncooked lasagne noodles
• 6 uncooked spinach lasagne noodles
• 1 pound ground beef
• 1 large onion, chopped (about 1 cup)
• 1 jar(15 1/2 oz) spaghetti sauce
• 1 can (8 oz) mushroom stems and pieces, undrained
• 2 cups ricotta or creamed cottage cheese
• 1 package (10 oz)frozen chopped spinach, thawed and well drained
• 1 tsp salt
• 1/4 tsp pepper
• 2 cloves garlic, crushed

Directions

• 1. Cook noodles as directed on package; drain.
• 2. Cover noodles with cold water.
• 3. Cook and stir beef and onion in 10-inch skillet until beef is brown; drain.
• 4. Stir in spaghetti sauce and mushrooms; heat to boiling.
• 5. Pour into ungreased rectangular baking dish. 13x9x2 inches.
• 6. Mix remaining ingredients.
• 7. Drain noodles.
• 8. Spread 3 tablespoons of the cheese mixture to edges of 1 noodle.
• 9. Roll up; cut roll into halves.
• 10. Repeat with remaining noodles.
• 11. Place rolls, cut sides down, in beef mixture.
• 12. Cover and bake in 350 degree oven until hot and bubbly, about 30 minutes.

Lasagna Bolognese Recipe

Ingredients

Bolognese Sauce

• 2 oz. Diced pancetta, finely chopped
• 1 Medium Spanish onion or yellow onion, finely chopped
• 1 Stalk celery, finely chopped
• 1 Carrot, finely chopped
• 4 Tbsp unsalted butter
• 11 oz Ground beef
• 4 oz Ground pork
• 4 oz Ground Italian sausage
• 1 freshly ground clove
• Dash of freshly ground cinnamon
• 1 tsp freshly ground black pepper
• 2 lb peeled and chopped tomatoes (or 1 28-oz can whole peeled tomatoes)
• 1 cup whole milk
• 1/2 teaspoon sea salt

Béchamel Sauce

• 2 cups whole milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose unbleached flour

Lasagna

• Enough lasagna noodles to make four layers in a 13x9-inch baking pan with the lasagna pieces overlapping each other a little bit. Recommended 16 sheets of De Cecco brand Italian lasagna noodles.
• 1 cup freshly grated Parmesan cheese

Directions

Prepare the Bolognese Meat Sauce

• 1. Make the soffritto. Combine pancetta, onion, celery, and carrot in sauté pan with butter and cook over medium heat until onion turns pale gold.
• 2. Add the beef, pork, sausage to the soffritto, and increase the heat to high; cook until browned. Sprinkle with the clove, cinnamon, and pepper.
• 3. Stir in tomatoes, bring to a simmer and reduce the heat to medium. Cook over medium heat for 15 minutes. If you are using whole canned tomatoes, break them up as you add them to the sauce.
• 4. Add milk and season with sea salt. Then turn down the heat and let simmer for 2 and 1/2 hours. Stir at least every 20 minutes. Whenever the sauce simmers down to the point that it is sticking to the bottom of the pan, just add 1/4 cup of water and scrape up the browned bits from the bottom and continue to cook.

Make the Béchamel sauce.

• 1. Heat the milk until almost boiling in a heavy bottomed sauce pan. In a separate pan melt the unsalted butter with the flour over low heat. Stir rapidly with a spoon. Cook this for 1 minute and then remove from the heat.
• 2. Slowly add half the hot milk to your butter and flour mixture. During this process stir constantly.
• 3. Return the milk, butter, flour mixture to low heat until the sauce begins to thicken. Add the remaining milk slowly while stirring working it into the thickened sauce. Continue to stir until it comes to a boil.
• 4. Season with some sea salt, and continue stirring until the right consistency has developed. If any lumps form, beat them out rapidly with a whisk until they dissolve. Remove from heat.

Prepare the Lasagna

• 1. Preheat oven to 375°F. Cook the lasagna according to instructions. About 8 minutes in 6 quarts of boiling salted water. Drain, rinse with cold water. Lay the individual lasagna noodles out on kitchen towels, not touching, so they do not stick together while you layer the casserole.
• 2. Spread a little olive oil around the inside of a 13x9-inch baking pan. Make sure your baking pan is non-reactive - pyrex or stainless steel. Do not use an aluminum pan as it will react with the acidity of the sauce and ruin the flavor. Put a layer of lasagna noodles down first. Layer on a third of the bolognese sauce, then a third of the bechamel sauce. Sprinkle with grated Parmesan. Repeat two more times. Top with a final layer of noodles and sprinkle with grated Parmesan.
• 3. Tent the casserole with aluminum foil. Put lasagna into the middle rack of a pre-heated 375°F oven. Bake for 20-30 minutes, until the top begins to get lightly browned. Remove from oven and let cool 5-10 minutes before serving.

Pastitio

Ingredients

• 1 1/2 cup elbow macaroni
• 1 egg, beaten
• 1/3 cup grated parmesan cheese
• 1/4 cup milk
• 1 pound ground beef
• 1/2 cup chopped onion
• 8 ounces tomato sauce
• 1/2 teaspooon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 Tablespoons butter or margarine
• 3 Tablespoons flour
• 1 1/2 cups milk
• 1 egg beaten
• 1/4 cup parmesan cheese

Directions

• 1. Cook macaroni in a large amount of boiling salted water about 10 minutes or till just tender; drain
• 2. Combine cooked macaroni, 1 beaten egg and 1/3 cup parmesean cheese, and the 1/4 cup of milk; set aside. In skillet cook ground beef and onion till meat is browned and onion is tender; drain off fat. Stir in tomato sauce, cinnamon, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon pepper; set aside
• 3. For sauce, in saucepan melt butter or margarine; stir in flour and 1/4 teaspoon salt. Add athe 1 1/2 cups milk all at once; cook and stir till thickened and bubbly. Remove from heat. Stir about half of the hot mixture into 1 beaten egg; regurn to remaining hot mixture in saucepan. Stir in the 1/4 cup grated parmesan cheese
• 4. Place half of the macaroni mixture in an 8x8x2 inch baking dish. Spoon the meat mixture atop; add the remaining macaroni mixture. Spread the sauce over all. Bake uncovered in 350 degree oven for 40-45 minutes. Let stand 10 minutes before serving

Ground Beef and Noodle Casserole

Ingredients

• 1 lb. ground beef
• 2 cups raw noodles
• 1 can tomato soup
• 1 small onion
• 2 Tbsp. butter
• 1 small can corn niblets
• 12 ripe olives
• 1 cup grated cheese
• 1 cup water

Directions

• 1. Mince and fry onion in butter, add meat and brown. Drain.
• 2. Add soup, water, then the raw noodles; cover and simmer for 15 minutes.
• 3. Add corn, chopped olives and 1/2 cup cheese; salt to taste and place in casserole.
• 4. Top with remaining cheese and bake for 45 minutes at 350.
• 5. Additional water may have to be added.

Hamburger Noodle Bake

Ingredients

• 1 lb. ground beef (use 96/4 or 97/3 for a leaner beef)
• 1 tbs olive oil
• 4 garlic cloves, minced finely
• Sea salt or kosher salt and fresh ground pepper to taste
• 16 oz tomato sauce or crushed canned whole Roma tomatoes
• Pinch sugar
• 2 Tbsp fresh basil and parsley, chopped, 1 tbs of each reserved to mix into cheese mixture)
• Crushed red pepper, to taste
• Dried oregano, crushed
• 6 oz egg noodles, boiled to al dente in salted water, drained
• 1 cup light sour cream
• 8 oz (1 package) light cream cheese, softened to room temperature
• 3 green onions, chopped, and/or handful of fresh chives, chopped
• Fresh grated cheese of your choice (about 1/2 to 1 cup)

Directions

• 1. Brown hamburger in olive oil, add garlic, spices, sugar, fresh herbs and tomato sauce, simmer until cooked through and seasoned to your preference.
• 2. Mix together sour cream, cream cheese, green onions/chives, fresh herbs and salt & pepper to taste.
• 3. Pour a thin layer of meat sauce into baking dish; add layer of egg noodles, then a layer of the cheese mixture. Repeat. Top with grated cheese.
• 4. Bake at 350 degrees for about 30 minutes until bubbling and cheese is browned.
• 5. Let stand for 10 minutes, serve.

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