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.
If you love pasta like I do, here are all of my pasta recipes in one place.
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!
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.
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.
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!
Casserole Supreme (hamburger macaroni casserole)
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.
- 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)
- 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.
- Once the meat is about halfway done (some will be browned and some still pink or red), add the onion and garlic.
- Season liberally with salt and pepper.
- Cook until onions and garlic are softened and meat is completely cooked.
- Add the tomatoes and softened cream cheese
- Stir around so the cream cheese melts evenly into the tomatoes.
- Let simmer for about ten minutes or so.
- With the heat on low, stir in the sour cream.
- Taste and adjust the seasonings.
- Fold the sauce into your freshly drained pasta.
- Serve as-is or spoon into individual ramekins or a big old casserole.
- Bake at 350F until the pasta on top has a bit of crunch to it and the casserole is bubbling all around the sides.
- Let sit for ten minutes before serving.
Nutritional information calculated for 6 servings.
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Nutrition InformationYield 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.
Thanks for spending some time with me today. Take care, and have a lovely day.
What Others Are Saying...
Christine from Cook the Story says
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!
Jennifer Field says
I’m definitely one of those grown-up kids, Christine! lol
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!
Jennifer Field says
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! =)
susan | the wimpy vegetarian says
So I made my vegetarian version of it tonight and LOVED it! Even my carnivorous maximus husband loved it 🙂
Jennifer Field says
Oh, yay, I’m so glad! It is hard to say no to the creamy, dreamy, retro goodness! 🙂
How did you Veggitize it? Besides crumbles how was yours different?
Jennifer Field says
I believe Susan made it vegetarian and not vegan, so the only change would be to use something like Beyond or Impossible. If you need to make it vegan, there are good vegan cream cheese and dairy alternatives available at most regular grocery stores.