Hamburger Corn Casserole
This really is the Best Hamburger Corn Casserole Recipe! It’s loaded with tender macaroni noodles and juicy ground beef covered in a savory cream sauce, then topped with melty cheddar and crispy breadcrumbs. This hearty weeknight dinner recipe takes just 10 minutes to prep!
Easy Ground Beef Casserole Recipe
I’m always on the lookout for an easy dinner recipe with a minimal ingredient list. And this Hamburger Corn Casserole Recipe is it!
It’s a simple, amazing recipe that you’re going to love.
This hamburger casserole recipe is packed full of simple, accessible ingredients that create a comforting, well-rounded meal.
The entire family will love it! It tastes decadent, but is great when you’re on a tight budget or for a busy weeknight. Plus, it makes a ton.
Feed a crowd or enjoy leftovers all week long. This is a comfort food recipe you’ll be coming back to again and again!
Want more comfort food? Try our mac and cheese with ham, Stove Top Stuffing meatloaf, or chicken tater tot casserole.
Instructions
This easy casserole recipe is packed full of flavorful ingredients and takes just 10 minutes to prep before it goes in the oven!
Scroll to the bottom of the post for ingredient amounts and full instructions.
- Bring a pot of salted water to a boil and cook the macaroni according to box instructions. Drain and set aside.
- In a large skillet, cook the ground beef. Drain the grease, then add in garlic powder, onion powder, salt, and pepper. Stir, then cook for 2-3 more minutes. Pour in the cream soups, drained corn, and sour cream, then cook until bubbling.
- Add the cooked noodles into the skillet, mix to combine, then transfer the noodle and ground beef mixture to a greased baking dish.
- To the top of the casserole, add a layer of shredded cheese followed by a mix of melted butter and breadcrumbs.
- Bake in a preheated oven at 350ºF for 30-40 minutes, until the cheese is golden and melty and the filling is bubbly.
Tips and Notes
- Cook the noodles al dente. I recommend cooking the macaroni noodles al dente according to their box instructions. Ever so slightly undercooking the noodles ensures that they don’t over-cook as the casserole bakes in the oven!
- Drain the beef grease. You don’t want your casserole to be greasy! Don’t forget to drain the grease before you proceed with the recipe.
- Drain the corn. Adding the liquid from the canned corn will result in a watery casserole.
- Bake uncovered. This allows the cheese to get that delicious golden-brown color and the breadcrumbs to get nice and crispy.
- If you do notice the cheese burning before the casserole is heated through, cover the baking dish with aluminum foil for the rest of the baking time.
Variations
- Try another noodle. Swap the macaroni noodles out for egg noodles or another small pasta shape.
- Add veggies. Feel free to make it into even more of a complete meal by sautéing some veggies in the skillet before you cook the beef. Try onion, pepper, green beans, peas, you name it.
- Use another meat. Lighten it up by swapping the ground beef out for ground chicken or ground turkey.
- Make it vegetarian. Use a plant-based ground beef substitute or sub in black beans or pinto beans.
- Spice it up. Try a completely different flavor profile with taco seasoning or add some heat with diced jalapeños or green chilies.
Serving Suggestions
This hamburger corn casserole is a pretty complete meal on its own. However, if you want to fill your meal out even more to stretch it even further, there are plenty of tasty side dish options!
Here are a couple ideas:
Storage
Fridge: To store leftovers in the fridge, store in an airtight container or covered in plastic wrap in the fridge for 4-5 days.
Freezer: To freeze your casserole, you have a couple of options.
- Baked: Bake the casserole, let it cool completely, then cover it in plastic wrap and foil (or transfer smaller amounts to a freezer-safe container) and store in the freezer for up to 2 months.
- Unbaked: Assemble the casserole as instructed, then wrap tightly and store in the freezer for up to 2 months. When you’re ready to bake, thaw in the fridge first.
Frequently Asked Questions
What Meat Goes with Corn Casserole?
The classic meat for hamburger corn casserole is, of course, hamburger meat (aka ground beef)!
However, if you do want to switch things up, you can use ground chicken or ground turkey instead.
What Consistency Should Corn Casserole Be?
The finished corn casserole should have a thick, creamy texture—almost like pudding.
It should be slightly jiggly and mostly set when it comes out of the oven. It will also thicken up as it cools!
Can You Substitute Cream Corn in Corn Casserole?
I don’t recommend it. We drain the canned corn to avoid a runny, watery casserole. Adding more moisture could thin it out too much.
The cream soups add plenty of creaminess, so creamed corn just isn’t necessary!
More Hearty Casserole Recipes You’ll Love
Ingredients
- 8 ounces elbow macaroni, uncooked (2 cups)
- 1 to 1 ½ pounds lean ground beef
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 10 ½ ounces cream of chicken soup
- 10 ½ ounces cream of mushroom soup
- 15.25 ounces whole kernel corn, drained
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup panko bread crumbs
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350°F, and grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil, and cook the macaroni noodles. Drain and set aside. While the macaroni noodles cook, prepare the filling.8 ounces elbow macaroni
- Cook the ground beef in a large skillet over medium. Drain the excess grease and return the beef to the pan.1 to 1 ½ pounds lean ground beef
- Add the garlic powder, onion powder, salt, and pepper. Stir to combine, and cook for an additional 2-3 minutes.1 teaspoon garlic powder½ teaspoon onion powder½ teaspoon kosher salt¼ teaspoon ground black pepper
- Pour in the cream of chicken soup, cream of mushroom soup, drained corn, and sour cream. Stir to combine, and cook over low-medium heat for 3-5 minutes until the mixture begins to bubble.10 ½ ounces cream of chicken soup10 ½ ounces cream of mushroom soup15.25 ounces whole kernel corn1 cup sour cream
- Add the cooked macaroni noodles, and mix until well combined. Transfer the mixture to the prepared baking dish. Top with shredded cheese.1 cup shredded cheddar cheese
- In a small bowl, mix the breadcrumbs and melted butter. Sprinkle the breadcrumbs over the top of the cheese.1 cup panko bread crumbs2 tablespoons unsalted butter
- Bake for 30-40 minutes until the breadcrumbs are golden brown and the filling bubbles.
- Serve warm! Scroll up and see the post for tips, variations, FAQs, and storage recommendations.
