This tomato soup hamburger casserole is a hearty, family-friendly dinner made with tender shell pasta, savory ground beef, creamy tomato sauce, and plenty of melted cheddar and mozzarella. It is simple to assemble, reliably comforting, and ideal for busy weeknights.
When you need a filling dinner without a complicated ingredient list, this casserole is a dependable choice. Pasta and ground beef make it substantial, while condensed tomato soup creates a smooth sauce that coats every shell without requiring a separate homemade sauce.
The combination of cheddar and mozzarella is especially useful here. Cheddar brings a sharper, savory flavor, while mozzarella melts smoothly across the top and through the pasta. A few minutes under the broiler can give that cheese layer a lightly browned finish if you enjoy a little extra texture.
It is also an uncomplicated meal for feeding a family or preparing dinner when you want something familiar and satisfying. Most of the work happens while the pasta boils and the beef browns, and once everything is mixed together, the oven takes care of the rest.
Ingredients
Ground beef – One pound creates the hearty, savory base of the casserole. Brown it thoroughly and drain excess grease if needed before combining it with the pasta.
Medium shell pasta – One pound of shells works particularly well because the curved pasta catches the tomato mixture and melted cheese. Cook it only until al dente so it remains pleasantly firm after baking.
Condensed tomato soup – Two cans form the simple tomato sauce. Its smooth consistency coats the pasta evenly while adding the familiar slightly sweet and savory tomato flavor that defines this casserole.
Water – About ½ cup loosens the condensed soup enough to distribute easily through the pasta without making the finished casserole watery.
Cheddar cheese – Use about 1½ cups shredded cheddar for a stronger cheesy flavor. Some goes into the pasta mixture while the rest forms part of the topping.
Mozzarella cheese – Another 1½ cups gives the casserole its soft, stretchy melted cheese layer. Low-moisture mozzarella is especially dependable for baking because it melts without releasing too much liquid.
Kosher salt and black pepper – Season the ground beef to your taste. Freshly ground pepper gives the meat a slightly more pronounced savory flavor.
Cooking Steps
STEP 1: Heat your oven to 375°F and lightly grease a 9×13-inch casserole dish. Preparing the dish before you start assembling everything makes transferring the pasta mixture quick and helps prevent baked-on edges from sticking.
STEP 2: Bring a large pot of generously salted water to a boil. Add the shell pasta and cook according to the package directions until just al dente. Since the pasta will continue cooking in the oven, avoid letting it become overly soft. Drain it thoroughly when finished.
STEP 3: While the pasta cooks, place a large skillet over medium heat and add the ground beef. Break it into small crumbles as it browns. Continue cooking until no pink remains, then season with kosher salt and freshly ground black pepper. Drain off excess grease when necessary.
STEP 4: Add the drained pasta and browned beef to the prepared casserole dish. Spoon in the condensed tomato soup and ½ cup water. Add roughly half of the cheddar and half of the mozzarella, then gently stir everything together until the shells and beef are evenly coated.
STEP 5: Spread the casserole into an even layer. Sprinkle the remaining cheddar and mozzarella across the surface, making sure the cheese reaches close to the edges so each serving has plenty of melted topping.
STEP 6: Cover the baking dish with foil and bake for about 20 minutes. Remove the foil and continue baking uncovered for approximately 10 minutes, or until the casserole is heated throughout and the cheese is completely melted.
STEP 7: If you prefer a lightly browned cheese topping, switch the oven to broil for 2–3 minutes. Stay close to the oven during this step because melted cheese can go from golden to scorched very quickly. Serve the casserole while hot.
Can I prepare this casserole ahead of time?
Yes. You can cook the pasta and beef, assemble the casserole in the baking dish, cover it tightly, and refrigerate it until you are ready to bake. Because a chilled casserole starts at a lower temperature, it may need several additional minutes in the oven before the center is fully heated.
Helpful Tips
- Keep the pasta slightly firm. Al dente shells hold their shape better because they continue absorbing moisture and cooking while the casserole is in the oven.
- Drain greasy ground beef. Removing excess fat keeps the tomato and cheese mixture from becoming oily and helps the sauce cling more evenly to the pasta.
- Watch closely when broiling. If you use the optional broiler finish, check the cheese continuously. Two or three minutes can be enough to create golden spots.
What can I serve with hamburger casserole?
Because this is already a rich combination of pasta, beef, tomato, and cheese, simple sides work especially well. A crisp green salad provides freshness without making the meal feel heavy.
Roasted or steamed vegetables are another practical choice. Broccoli, green beans, or Brussels sprouts can add color and a lighter texture alongside the creamy baked pasta.
Garlic bread also works when you want a particularly comforting dinner. Its crisp edges are useful for scooping up any tomato and cheese mixture left on the plate.
Can I add more seasoning to the ground beef?
Absolutely. Salt and freshly ground black pepper are enough for the basic version, but garlic powder or seasoned salt can be added when you want a slightly stronger savory flavor. Season gradually, especially if your condensed soup and cheeses already contain a noticeable amount of salt.
Why should the casserole be covered at first?
Covering the casserole during the first part of baking traps moisture and helps the pasta heat evenly without allowing the cheese topping to dry out too quickly. Removing the foil for the final 10 minutes gives the cheese a chance to melt fully and develop a more appealing surface.
Can I use a different pasta shape?
Yes. Medium shells are especially good at holding the tomato sauce and small pieces of beef, but another sturdy short pasta can work. Shapes such as elbows, rotini, or penne are good alternatives. Whatever you choose, cook the pasta only to al dente before assembling the casserole.
Can I skip the broiling step?
Definitely. Broiling is only for extra browning on the cheese and does not affect whether the casserole is fully cooked. Once it has baked covered for 20 minutes and uncovered for another 10 minutes, you can serve it immediately if the cheese is melted and the center is hot.
Keeping Leftovers Fresh
Allow leftover casserole to cool before transferring it to an airtight container. Refrigerate it promptly and use it within about 3–4 days. You can also portion the casserole before storing it, which makes reheating individual lunches or quick dinners more convenient.
For longer storage, freeze cooled portions in freezer-safe containers for up to about 2–3 months. The pasta may become slightly softer after freezing and thawing, but the casserole will still reheat well. Thaw frozen portions overnight in the refrigerator whenever possible.
For individual servings, microwave the casserole until hot throughout, stirring or rotating the portion if necessary so it heats evenly. Larger amounts can be covered and warmed in a 350°F oven until heated through. If the pasta seems a little dry after refrigeration, adding a small splash of water before reheating can help restore moisture without making the casserole soupy.
Tomato Soup Hamburger Casserole
Ingredients
- 2 cans condensed tomato soup preferably Campbell’s
- 1½ cups shredded mozzarella cheese ideally low-moisture part-skim for smoother melting
- 1 lb medium shell pasta
- ½ cup water
- Freshly ground black pepper as needed; freshly ground is preferred for fuller flavor
- 1 lb ground beef
- 1½ cups shredded cheddar cheese
- Kosher salt according to taste
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish to keep the casserole from sticking.
- Bring a large pot of salted water to a boil. Prepare the shell pasta according to the package instructions until it reaches an al dente texture. Drain thoroughly and set aside.
- While the pasta cooks, place a skillet over medium heat. Add the ground beef and cook, breaking it into crumbles, until completely browned with no pink remaining. Season to taste with kosher salt and freshly ground black pepper. Seasoned salt or garlic powder may also be used if desired.
- Transfer the drained pasta and cooked ground beef to the prepared baking dish. Add the condensed tomato soup, ½ cup water, and half of both the cheddar and mozzarella cheeses. Stir thoroughly so the beef and pasta are evenly covered with the tomato mixture and cheese.
- Scatter the remaining cheddar and mozzarella evenly over the casserole. Cover the baking dish with foil and bake at 375°F for 20 minutes.
- Remove the foil and return the casserole to the oven for another 10 minutes. For a lightly crisp and browned cheese surface, broil for an additional 2–3 minutes, monitoring closely to prevent scorching.
- Serve the casserole hot.
Notes
- Freshly ground black pepper provides a more pronounced flavor than pre-ground pepper.
- Low-moisture part-skim mozzarella is recommended for an even, reliable melt.
- For additional seasoning, seasoned salt or garlic powder may be added to the ground beef according to preference.
- If using the broiler for the final finish, watch the casserole continuously because the cheese can brown quickly.