4-Ingredient Hamburger Casserole (Quick & Easy)

Steps

1. 1

   Cook the pasta shells in a large pot of salted water according to the package directions, until tender but not overcooked. Drain thoroughly and set aside.

2. 2

   While the pasta cooks, preheat the oven to 375°F (190 °C) (190°C (375 °F)). Lightly grease a 9x13-inch baking dish and set it aside.

3. 3

   Place the ground beef in a large skillet over medium heat. Add garlic powder, salt, and black pepper to taste. Brown the beef, breaking it up with a spoon, until no longer pink and fully cooked. Drain excess fat if necessary.

4. 4

   Add the drained pasta shells, tomato soup, and water to the skillet with the browned beef. Stir until evenly combined.

5. 5

   Add half of the combined shredded cheddar and mozzarella. Stir and cook over medium heat for 2–3 minutes, until the cheese begins to melt and the mixture is hot throughout.

   Start 3-minute timer
6. 6

   Transfer the beef-and-pasta mixture to the greased baking dish and spread it into an even layer.

7. 7

   Sprinkle the remaining shredded cheese evenly over the top of the casserole.

8. 8

   Cover the dish tightly with aluminum foil and bake at 375°F (190 °C) (190°C (375 °F)) for 20 minutes.

   Start 20-minute timer
9. 9

   Remove the foil and continue baking for 10 minutes, until the casserole is bubbling and the cheese is melted and lightly browned.

   Start 10-minute timer
10. 10

    For a toastier top, turn on the broiler for the final 2–3 minutes, watching closely so the cheese does not burn.

    Start 3-minute timer
11. 11

    Serve immediately. Refrigerate leftovers in a covered container for up to 3 days.