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Home » Pasta » Hamburger Macaroni Casserole: My Mom’s Casserole Supreme

Hamburger Macaroni Casserole: My Mom’s Casserole Supreme

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If you’re anything like me, creamy + tomatoey + pasta = delicious. This is my mom’s “Casserole Supreme,” a hamburger macaroni casserole that is still a favorite of mine today.

I do give it just a few tweaks, but in general, I try to respect the retro recipe!

If you’re a retro recipe fan, check out my Cream Cheese and Red Sauce, Ham & Cheese Sliders, and Port Wine Cheese Ball, all of which are some of my fondest food memories.

white plate of hamburger macaroni casserole supreme
What You'll Find in This Post Click to view ToC
1 My Introduction to Casserole Supreme
2 How Many Does This Recipe Feed?
3 Can You Freeze Casserole Supreme?
4 Casserole Supreme Variations
5 More Pasta Dishes to Try
6 Casserole Supreme (hamburger macaroni casserole)
6.1 Ingredients
6.2 Instructions
6.3 Notes
6.4 Recommended Products

My Introduction to Casserole Supreme

I don’t know when my mother found the Better Homes & Gardens Casserole Cookbook, but it was published in 1968.

As far as I’m concerned, it was a very good year. Just as it says about my beloved Angel Slices in older copies of Joy of Cooking, “many a copy of Joy has been sold on the strength of this recipe alone,” the same should be said of the Casserole Supreme recipe in the BH&G Casserole Cookbook.

I just got off the phone with my mom, because I wanted to know why she bought the cookbook in the first place and how she chose Casserole Supreme to make at all.

She thinks she bought the book to find “recipes for a crowd,” since we always went to our Wednesday night potluck suppers at our church, and she didn’t want to bring the same thing every time.

I guess the first time she made casserole supreme, the angels sang and people clambered for the recipe, so she really did end up making more or less the same thing every week after all. But at least it was a delicious thing that everyone loved.

And, if there were a very special occasion at home, like Greg and I not fighting for a whole day or dad’s church softball team winning a game, mom would make Casserole Supreme hamburger macaroni casserole just for our family. No sharing with the greedy Presbyterian horde!

cast iron skillet full of ground beef, tomatoes and cream cheese all cooked together for hamburger macaroni casserole
All the creamy goodness of the tomato-y, beefy, cream cheesy Casserole Supreme sauce before adding the pasta.

This is by no means Haute Cuisine, but it is definitely Hot Cuisine, which is close enough. The list of ingredients is short and readily available, and the result is a purely American concoction of ground beef, onions and canned tomatoes all swimming in a deliciously creamy sauce.

white plate with serving of creamy cavatappi pasta
I love cavatappi for this recipe, but my mom originally used medium shells in her hamburger macaroni casserole. Any short pasta shape will work just fine.

How Many Does This Recipe Feed?

This recipe makes enough to feed a hungry family of four or a moderately hungry family of six. If you serve it with salad, bread, or other side dishes, expect to feed six to eight from one recipe.

It also doubles really well if you have a large enough pot, so feel free to make a ton to feed a crowd.

Can You Freeze Casserole Supreme?

Yes, this hamburger macaroni casserole, like most pasta casseroles, freezes really well.

My mom used to freeze small-ish portions in her Corningware and then bake them from frozen.

This is a comforting casserole to take to new neighbors or to make when a friend is feeling blue and is in need of comfort food, so consider making it and portioning/freezing it in aluminum pans for giving.

I have adapted the recipe only slightly from the original by:

  • adding some Italian herbs
  • subbing in a huge can of whole tomatoes rather than a can of tomato soup and one of tomato sauce.

Otherwise, this is pretty much the 1968 (and beyond) classic that I grew up eating and loving. I hope you enjoy it.

Casserole Supreme Variations

Chances are you have everything you need already in your pantry to make this creamy hamburger macaroni casserole, so go for it.

And no, there is no rule that says you can’t add some bell pepper when you add your onions. Or maybe make it Mexican-style by stirring in some black beans and corn and using cumin and/or chili powder for flavor rather than the Italian seasoning. You can also use RoTel in place of the canned tomatoes.

Casserole supreme really is a pretty standard tomato beef sauce with cream cheese and sour cream, so feel free to add your favorite flavorings to switch it up however you like.

Me? I like it pretty much straight up, but that doesn’t mean that a Mexican version doesn’t call to me!

However you make your Casserole Supreme, do make some and enjoy the creamy retro-goodness!

More Pasta Dishes to Try

Lord, I love me some pasta, so I have a few recipes on my site I turn to again and again. Don’t miss my post on How to Make Vodka Sauce and my Shortcut Creamy Vodka Sauce recipe.

You may also like my 5 Cheese Italian Sausage Lasagna, Bucatini Pie (yes!), and the Best Creamy Mac and Cheese in the world.

overhead shot of a white plate with a serving of pasta, a knife and fork, and a striped napkin

If you love the sound of this recipe, please consider rating it and/or commenting. I love to hear from readers. And if you do make it, and I hope you do–everyone needs casserole supreme in their life!–please share a photo on instagram by tagging @onlinepastrychef and using hashtag #pcorecipe or share it to the Pastry Chef Online Facebook Group page. I can’t wait to see your version!

Continue to Content
Casserole Supreme (hamburger macaroni casserole)

Casserole Supreme (hamburger macaroni casserole)

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Recipe slightly adapted from the Better Homes & Gardens Casserole Cookbook published by Meredith in 1968. Double it to feed a crowd. This casserole also freezes very well.

Ingredients

  • 1 pound ground beef (80/20 is perfect for this)
  • 1-2 Tablespoons olive oil if necessary, (depends on how fatty your meat is)
  • 1 small-to-medium onion,diced (about 3/4 cup)
  • 3 cloves minced garlic
  • kosher salt and freshly ground black pepper, to taste
  • 3/4 teaspoon Italian seasoning blend of your choice
  • 1 28 oz can whole tomatoes and their juice
  • 3 oz softened cream cheese, (eyeballing it is fine)
  • 1/2-3/4 cup sour cream, (ditto--a huge serving spoonful will do nicely)
  • 1 pound pasta short pasta of your choice, cooked to al dente (elbows, shells, penne, fusilli, rigatoni, wagon wheels, radiatore, cavatappi, etc)

Instructions

  1. Place the ground beef in a heavy skillet to brown, breaking it up with a spatula. If the meat is on the lean side, add a tablespoon or two of olive oil to the pan.
  2. Once the meat is about halfway done (some will be browned and some still pink or red), add the onion and garlic.
  3. Season liberally with salt and pepper.
  4. Cook until onions and garlic are softened and meat is completely cooked.
  5. Add the tomatoes and softened cream cheese
  6. Stir around so the cream cheese melts evenly into the tomatoes.
  7. Let simmer for about ten minutes or so.
  8. With the heat on low, stir in the sour cream.
  9. Taste and adjust the seasonings.
  10. Fold the sauce into your freshly drained pasta.
  11. Serve as-is or spoon into individual ramekins or a big old casserole.
  12. Bake at 350F until the pasta on top has a bit of crunch to it and the casserole is bubbling all around the sides.
  13. Let sit for ten minutes before serving.
  14. Enjoy!

Notes

Nutritional information calculated for 6 servings.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • 9 x 13 Pyrex Casserole
    9 x 13 Pyrex Casserole
  • Lodge 10" Cast Iron Skillet
    Lodge 10" Cast Iron Skillet
  • 8 Quart Pasta Pot Set
    8 Quart Pasta Pot Set
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 556Total Fat 29gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 14gCholesterol 99mgSodium 204mgCarbohydrates 44gFiber 4gSugar 11gProtein 29g

The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.

© Better Homes & Gardens
Cuisine: Vintage American

Thanks for spending some time with me today. Take care, and have a lovely day.

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Filed Under: Feature, Pasta, Recipes, Throwback Thursday Food

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Welcome!

I’m Jenni, and I’m here to help you be Fearless in the Kitchen! Search for what you need, or give me a shout. I am only an email away and am happy to help you with any baking or cooking questions you have. I’m honored to be able to help. Learn more about me on my About Page.

What Others Are Saying...

  1. Christine from Cook the Story says

    May 5, 2014 at 10:22 am

    I don’t know of a kid in the world who doesn’t love this dish… and many grown up kids still love it, too!

    Reply
    • Jennifer Field says

      May 5, 2014 at 11:59 am

      I’m definitely one of those grown-up kids, Christine! lol

      Reply
  2. Cheryl says

    May 5, 2014 at 1:33 pm

    Sissy, if food were a big comfy blanket wrapped around you, while sitting on the couch watching your favorite movie: this is it.
    I am definitely making this! Yummy!

    Reply
    • Jennifer Field says

      May 5, 2014 at 1:45 pm

      Aw, yay! It is stupid yummy, Sissy! I am not allowed to eat it every day or I’d be as big as a very big house, but every once in awhile, it totally hits the spot! =)

      Reply
  3. susan | the wimpy vegetarian says

    April 30, 2017 at 1:51 am

    So I made my vegetarian version of it tonight and LOVED it! Even my carnivorous maximus husband loved it 🙂

    Reply
    • Jennifer Field says

      April 30, 2017 at 4:05 am

      Oh, yay, I’m so glad! It is hard to say no to the creamy, dreamy, retro goodness! 🙂

      Reply

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Jenni Field

Hi! I’m Jenni, and I will teach you the “whys” behind the “hows” of cooking and baking. Once you learn those fundamentals, you’ll be more relaxed and more creative in the kitchen. Let me help you be fearless in your kitchen! Read more about me on my About Page.

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