“This Is an Old, Old Recipe – My Grandmother Used to Make This Back in the Late ’40s and Early ’50s. My Mom Fixed It in the ’60s and ’70s. I Still Make It, and Now My Daughter Makes It for Her Fiancé. Obviously, It’s a Family Favorite.”

Some recipes aren’t just food — they’re family stories passed down in casserole dishes, iron skillets, and handwritten cards stained with love (and maybe a little butter). This is that kind of recipe. It’s been a staple in our family for nearly a century. My grandmother made it during simpler times when ingredients were few, but flavor was everything. My mom carried the torch through the ’60s and ’70s, serving it on busy weeknights and Sunday dinners alike. I’ve made it for my kids, and now my daughter proudly makes it for her fiancé.

This recipe? Old-Fashioned Hamburger Casserole — hearty, humble, and absolutely delicious.

🍲 What Makes This Classic Casserole So Special?

  • Simple ingredients – nothing fancy, just real, honest pantry staples.

  • One-dish wonder – minimal cleanup, maximum flavor.

  • Comfort food at its best – it tastes like home.

  • Stands the test of time – every generation loves it.

Think of it as a cross between a lasagna and a beefy baked mac & cheese — cozy, saucy, and deeply satisfying.

🛒 Ingredients You’ll Need

(Makes about 6–8 servings — but you’ll want leftovers)

  • 1 pound ground beef

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 1 can (15 oz) tomato sauce

  • 1 can (14.5 oz) diced tomatoes, drained

  • 1 teaspoon Italian seasoning

  • Salt and pepper, to taste

  • 2 cups egg noodles or elbow macaroni

  • 1 cup sour cream

  • 1 cup cottage cheese (trust us — this is a must!)

  • 1½ cups shredded cheddar cheese

  • 1 tablespoon butter

🧓 Old-school tip: Some versions use cream of mushroom soup instead of cottage cheese — both are delicious!

👩‍🍳 Step-by-Step: How to Make Grandma’s Hamburger Casserole

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

Step 2: Brown the Meat

In a large skillet over medium heat, melt the butter. Add the chopped onion and cook until translucent, about 4–5 minutes. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain off any excess grease.

Stir in the garlic, tomato sauce, diced tomatoes, Italian seasoning, and salt and pepper. Let it simmer on low for 10–15 minutes while you prep the rest.

Step 3: Boil the Pasta

Meanwhile, bring a pot of salted water to a boil. Cook the egg noodles or macaroni until just al dente — about a minute less than the package says. Drain and set aside.

Step 4: Mix the Creamy Layer

In a bowl, combine the sour cream and cottage cheese. Stir until smooth. This layer adds that creamy, tangy depth the casserole is famous for.

🥄 Optional twist: Add a few chopped green onions or a pinch of garlic powder for a little extra kick.

Step 5: Assemble the Casserole

Layer like this in the prepared baking dish:

  1. Half of the noodles

  2. Spread half of the creamy cheese mixture

  3. Half of the meat sauce

  4. Repeat the layers

  5. Sprinkle cheddar cheese evenly over the top

Step 6: Bake

Cover with foil and bake at 350°F for 20 minutes. Remove the foil and bake another 10–15 minutes, until bubbly and golden on top.

Let it rest for 10 minutes before slicing — if your family can wait that long!

🧡 Why This Recipe Lives On

This isn’t just a casserole. It’s a connection to generations before us. It’s comfort on a rainy day. It’s what we serve when someone needs cheering up or when we’re gathering at the table, just because.

  • Grandma made it during the war years, when money was tight but dinner still needed to feel special.

  • Mom made it in the ’70s, often with Jell-O on the side and Kool-Aid in our glasses.

  • I made it through the ’90s and 2000s, sneaking in extra cheese or trying new pasta shapes.

  • And now my daughter makes it for her fiancé, continuing the tradition and making it her own.

📦 Leftovers? Yes, Please.

This casserole reheats beautifully — just cover it and warm in the oven or microwave. Some people (ahem, my husband) even think it tastes better the next day.

You can also freeze it before baking: just assemble, wrap tightly, and freeze for up to 2 months. Perfect for meal prepping or giving as a make-ahead meal to a new parent or a neighbor in need.

📝 Final Thoughts

This dish has stood the test of time — not because it’s flashy or trendy, but because it’s just plain good. The kind of food that hugs you from the inside out. The kind that makes you say, “Mmm... just like Grandma used to make.”