Hamburger Tomato Soup Casserole

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Guess what? I’ve got a recipe that’s about to become your new best friend: Hamburger Tomato Soup Casserole. It’s comfort food incarnate, and it practically cooks itself while you rewatch ‘The Office’ for the tenth time. Get ready for cozy vibes without the culinary drama!

Why This Recipe is Awesome

Okay, first off, it’s pretty much idiot-proof. Seriously, if I can make it without setting off the smoke detector, you’re golden. It’s hearty, it’s cheesy, and it tastes like a warm hug from your grandma (the cool one who lets you eat dessert first). Plus, it uses pantry staples, so you probably don’t even need to change out of your pajamas to make a grocery run. Win-win!

Ingredients You’ll Need

• 1 lb ground beef: The star of our show. Lean is good if you’re feeling virtuous; regular is better if you’re living your best life.
• 1 onion, chopped: Tears of joy (or just actual tears) are optional.
• 1 clove garlic, minced: Because everything’s better with garlic. Duh.
• 1 (10.75 oz) can condensed tomato soup: The magic goo that makes it all creamy and dreamy. Don’t add water!
• 1 (14.5 oz) can diced tomatoes, undrained: For that chunky, fresh-ish tomato vibe.
• 1 cup elbow macaroni, uncooked: Or any small pasta. Bow ties for fancy, obvs.
• 1 cup beef broth: Or water, if you’re out. But broth adds depth, my friend.
• 1 tsp Italian seasoning: Because we’re fancy like that.
• Salt and pepper to taste: Basic seasoning, don’t forget it!
• 1.5 cups shredded cheddar cheese: Or a mix! Mozzarella, Monterey Jack… go wild!
• Optional toppings: Green onions, a dollop of sour cream, hot sauce if you’re brave.

Step-by-Step Instructions

1. Preheat that oven: Get it to 375°F (190°C). Grease a 9×13 inch casserole dish like it owes you money.
2. Brown the beef: In a large skillet, cook your ground beef until it’s no longer pink. Drain off any excess fat—unless you *really* love grease.
3. Onion & garlic party: Toss in the chopped onion and cook until it’s soft and translucent. Then add the minced garlic and cook for another minute until fragrant. Don’t burn the garlic, it gets bitter!
4. Soup’s on (almost): Stir in the condensed tomato soup, diced tomatoes (undrained!), beef broth, Italian seasoning, salt, and pepper. Bring it to a simmer.
5. Pasta time: Add the uncooked elbow macaroni to the skillet. Stir it all together, cover, and let it simmer for about 8-10 minutes, or until the pasta is *almost* al dente. It’ll finish cooking in the oven.
6. Layer it up: Pour the mixture into your prepared casserole dish.
7. Cheese explosion: Sprinkle a generous layer of that glorious shredded cheddar cheese all over the top.
8. Bake it ’til it’s bubbly: Pop it into the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
9. Rest, then devour: Let it rest for 5-10 minutes before serving. This lets everything set and prevents you from burning your tongue off. Trust me on this.

Common Mistakes to Avoid

• Forgetting to drain the beef fat: Unless you enjoy a greasy casserole, don’t skip this. Your arteries will thank you.
• Adding water to the condensed soup: Nope! We need that concentrated tomato goodness for creaminess. Read the can, people!
• Overcooking the pasta on the stovetop: It’s going to cook more in the oven. Aim for *almost* done. Mushy pasta is a sad pasta.
• Being stingy with the cheese: This isn’t the time for austerity. More cheese = more happiness. Fact.
• Not preheating the oven: Casseroles love a hot welcome. Rookie mistake number one.

Alternatives & Substitutions

• Ground meat: Not a beef fan? Ground turkey, chicken, or even Italian sausage would be delish. Just adjust cooking times.
• Pasta: Any small pasta works! Penne, rotini, shells… whatever’s lurking in your pantry. Whole wheat for a “healthier” twist, if you must.
• Cheese: Mix it up! Colby Jack, mozzarella, provolone, a sprinkle of Parmesan on top. Go wild, cheese fiend!
• Veggies: Got some extra bell peppers, mushrooms, or spinach? Toss ’em in with the onions! More veggies, more goodness. (Don’t tell anyone, but I sometimes add a can of drained corn for extra sweetness).

FAQ (Frequently Asked Questions)

• Can I make this ahead of time? Absolutely! Assemble it (without baking), cover, and refrigerate for up to 24 hours. Just add 10-15 minutes to the baking time.
• What if I don’t have beef broth? Water works in a pinch, but you might lose a little depth of flavor. A bouillon cube dissolved in hot water is also an option.
• Can I use fresh tomatoes instead of canned diced? You can, but you’ll want to add a bit more liquid (broth or water) as fresh tomatoes have less liquid than canned ones. And maybe a pinch of sugar to cut the acidity.
• Is this freezer-friendly? You bet! Assemble and bake, then cool completely. Cover tightly and freeze for up to 3 months. Thaw in the fridge overnight and reheat.
• My casserole seems too dry/soupy. What went wrong? Too dry might mean your pasta absorbed too much liquid before baking, or your oven runs hot. Too soupy might mean not enough simmering time or too much liquid added initially. Cooking is an art, not a science, right? Adjust next time!
• Can I make this vegetarian? Totally! Swap ground beef for lentils, vegetarian “crumbles,” or even just a mix of mushrooms and peppers. Use vegetable broth, obvi.

Final Thoughts

And there you have it, my friend! A ridiculously easy, unbelievably tasty Hamburger Tomato Soup Casserole that’s guaranteed to make your taste buds do a happy dance. This dish is basically a warm hug in a bowl, perfect for those nights when you want something satisfying without the fuss. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Seriously, go make it. You won’t regret it. Unless you burn it. But you won’t, because you’re awesome.