If you end up with extra hamburgers or cheeseburgers after a backyard cookout, don’t toss them—turn them into a hearty Leftover Hamburger Casserole. This simple, family-friendly dish transforms cooked burgers into a creamy, cheesy casserole everyone will enjoy.
Summer gatherings often mean grills fired up for hamburgers and hot dogs. With guests coming and going, it’s easy to misjudge how many patties you’ll need. Leftover burgers are common, and while reheating one or two sandwiches works, a casserole makes a more satisfying meal that stretches those leftovers into several portions.
This recipe accepts both plain hamburgers and cheeseburgers—if the patties already have melted cheese, that’s fine. The casserole adds more cheese and binds everything together with soups, corn, and pasta for a comforting, economical dinner.
Leftover Hamburger Casserole Recipe
*Specific measurements and a printable recipe card are included in the recipe section below. Read the tips and FAQs for helpful variations and advice.
INGREDIENTS
- 1 lb leftover cooked hamburgers or cheeseburgers
- 1 large onion, finely diced
- 2 tsp chili powder, adjust to taste
- 1 can cream of mushroom soup
- 1 can condensed tomato soup
- 1 can whole kernel sweet corn, drained
- 1½ cups cooked and drained macaroni noodles
- 2 cups shredded sharp cheddar cheese, plus extra if desired
- Salt and freshly ground black pepper, to taste
INSTRUCTIONS
Preheat your oven to 350°F (177°C). Lightly grease a 9 x 13-inch baking dish or a similar sized casserole pan with nonstick spray or a thin layer of oil.
Cook the macaroni according to package instructions until just al dente, then drain well. The noodles should be firm enough to hold their shape through the final bake.
Crumble or chop the leftover hamburgers into roughly 1/4-inch pieces. You can use a knife to slice them or break them apart by hand—either method works.
In a large bowl, combine the crumbled burgers, diced onion, and chili powder. Add the cream of mushroom soup, condensed tomato soup, and the drained corn. Stir to combine until the mixture is evenly moistened.
Fold the cooked macaroni into the meat-and-soup mixture, seasoning with salt and pepper to taste. Transfer everything to the prepared baking dish and spread it into an even layer.
Bake Time
Bake the casserole in the preheated oven for 40 minutes. Remove the dish, sprinkle the shredded cheddar over the top, and return it to the oven. Bake for an additional 15 minutes, or until the cheese is melted and bubbling.
If you want a browned, slightly crisp cheese top and you used pre-shredded cheese, place the casserole under the broiler for 1–2 minutes—watch closely to prevent burning. Let the casserole rest for about 5 minutes before serving to allow it to set.
Frequently Asked Questions
1. How much leftover beef do I need?
Because burger sizes vary, aim for about 1 pound of pre-cooked meat for this recipe. If you have extra, add more—this dish scales easily and the additional meat simply makes the casserole heartier.
2. Can I use a different pasta?
Yes. Short, shaped pastas that hold sauce work best—penne, rigatoni, rotini, fusilli, cavatappi, or mini shells are all good substitutes. Avoid long, thin pastas like spaghetti or linguine, which don’t mix as well with the other ingredients.
3. What variations can I try?
This casserole is versatile. Swap corn for peas, add diced bell peppers, or stir in a drained can of black beans for added fiber. For a Tex-Mex twist, use taco seasoning in place of chili powder and add diced tomatoes with green chiles.
4. What other meals can I make with leftover burgers?
Leftover burgers can be repurposed wherever you’d use cooked ground beef. Chop or pulse the patties in a food processor and add them to spaghetti, baked ziti, lasagna, or skillet dishes. You can also reinvent burgers as sandwiches with new toppings—barbecue sauce and bacon, a fried egg for a breakfast burger, or other creative combinations.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in the oven or microwave until warmed through.
Enjoy! Mary
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