Description

This Hamburger Casserole is a comforting and hearty meal featuring whole wheat pasta, lean ground beef, a medley of vegetables, and a creamy cheese sauce. Enhanced with smoky paprika and cumin spices, it’s baked to perfection with a crunchy breadcrumb topping and finished with fresh green onions for a delightful texture and flavor contrast. Ideal for a family dinner, this casserole balances nutrition and taste in a simple one-dish meal.

Ingredients

Pasta

8 ounces whole wheat elbow noodles or similar whole wheat pasta (such as rotini, fusilli, or egg noodles)
1/2 tablespoon extra-virgin olive oil

Vegetables & Aromatics

3 medium carrots (scrubbed and cut into 1/4-inch dice)
1 large yellow onion (finely chopped)
1 green pepper (cut into 1/4-inch dice)
3 garlic cloves (minced, about 1 tablespoon)
2 chopped green onions (about 1/3 cup, divided)

Seasonings & Liquids

2 1/2 tablespoons extra-virgin olive oil (divided)
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoons hot sauce
2 teaspoons smoked paprika
1 teaspoon ground cumin
1/4 cup low sodium beef broth (or chicken broth, or water)
1 (8-ounce) can no salt added tomato sauce

Proteins & Dairy

1 pound lean ground beef (93% lean recommended)
7 ounces 2% plain Greek yogurt (about 3/4 cup)
1 1/2 cups grated sharp cheddar cheese (divided)

Toppings

1/4 cup panko breadcrumbs (whole wheat preferred)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Dish: Place a rack in the center of your oven and preheat to 350°F. Lightly coat a 2 ½- to 3-quart casserole dish with non-stick spray.
Boil Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente—firm to the bite but not crunchy. Drain and transfer to a colander, shaking out excess water. Drizzle with 1/2 tablespoon olive oil and gently stir to coat. Set aside.
Sauté Vegetables: Heat the remaining 2 tablespoons olive oil in a Dutch oven or large deep skillet over medium heat. Add diced carrots, onion, bell pepper, salt, and black pepper. Cook until onions are brown and soft, about 10 minutes, to build rich flavor.
Add Spices: Stir in minced garlic, hot sauce, smoked paprika, and ground cumin. Cook stirring constantly for about 30 seconds until fragrant.
Brown Ground Beef: Increase heat to medium-high. Add the ground beef, breaking it apart with a sturdy spoon or spatula. Cook until fully browned, about 6 minutes. Drain excess fat if necessary, leaving some to keep the meat moist.
Deglaze and Simmer: Pour in beef broth, stirring to scrape any browned bits from the pan bottom. Stir in tomato sauce and bring to a simmer. Let it simmer for 3 minutes before removing from heat.
Combine Pasta and Sauce: Stir in the drained pasta, Greek yogurt, and 3/4 cup of grated cheddar cheese until well combined.
Transfer and Top: Pour the mixture into the prepared casserole dish. Sprinkle the top with the remaining 3/4 cup cheddar cheese, panko breadcrumbs, and half of the chopped green onions.
Bake: Bake in the preheated oven for 15 minutes until the casserole is hot and the cheese has melted.
Broil for Crispiness: Switch the oven to broil and broil the casserole for 2 to 3 minutes until the breadcrumbs turn golden brown. Watch closely to prevent burning.
Rest and Garnish: Remove from the oven and let the casserole rest for 5 minutes. Sprinkle the remaining chopped green onions over the top. Serve hot and enjoy.

Notes

Cooking the onions until soft and brown intensifies the dish’s flavor—don’t skip this step.
Use lean ground beef (around 93% lean) to keep the dish healthier without sacrificing moisture.
Greek yogurt adds creaminess and tang without extra fat compared to cream or sour cream.
Whole wheat pasta increases fiber content making the meal more filling and nutritious.
Watch carefully during the broil step to avoid burning breadcrumbs.
This casserole can be prepared ahead and refrigerated before baking.
Substitute ground turkey or plant-based beef for a lighter or vegetarian-friendly option.