Johnny Marzetti (One-Pot Hamburger Casserole with Egg Noodles)

This one-pot Johnny Marzetti is the kind of hamburger casserole you’ll want on repeat tender egg noodles, savory ground beef, and a creamy homemade sauce. No canned soup, no Velveeta, just hearty, weeknight comfort in half an hour.

Make a Hamburger Casserole for Dinner Tonight

Johnny Marzetti is the kind of one-pot hamburger casserole you make once and then wonder why it’s not already in your weekly rotation. My mother-in-law used to serve it every time we visited, her version was all about Velveeta and canned soup, the kind of cozy food you don’t question. 

I’ve kept the spirit but ditched the shortcuts. Tender egg noodles, savory beef, and a creamy homemade sauce melt together in about half an hour. It’s simple, filling, and exactly what you want when you need dinner on the table fast.

If you want to make it a full spread, keep it easy. A warm side of Southern cooked apples adds a little sweetness that pairs so well with the savory beef and noodles. Or you could toss together a fresh spinach salad with strawberries for a burst of freshness and color. And if you’ve got an easy to make peach cobbler baking while you eat, dessert’s ready the minute the plates are cleared.

Why This Version Works

Instead of processed cheese, I go for a block of American cheese from the deli. It melts into a silky sauce but still has that nostalgic flavor. A simple béchamel (milk, broth, butter, and flour) replaces the canned soup. And the green pepper? That’s the flavor punch you don’t want to skip, it’s what makes Johnny Marzetti taste like Johnny Marzetti.

 Ingredient Notes

For the full list of ingredients, check the recipe card, but you’ll definitely need:

• Ground beef (I stick with 80/20 for flavor)
  
• Onion and green pepper for that signature taste
  
• A block of American cheese, cubed so it melts evenly
  

How To Make Johnny Marzetti for a Crowd

Step 1: Prepare the noodles. 

Boil a large pot of water on the stove for the pasta. Salt it heavily and cook your noodles according to the package directions, then drain and set aside. I like to make the sauce while I wait for the water to boil, then just keep it warm over low heat while the pasta cooks. 

Step 2: Make the sauce. 

Step 3: Cook the ground beef. 

Step 4: Mix everything together and serve. 

The cheese will melt right into the casserole, there’s no need to stir it, just serve as is.

Tips

• Pull the pasta off the stove a minute early so it can soak up the sauce without going mushy.
  
• Green pepper is non-negotiable if you want that classic flavor.
  
• Double the recipe and freeze one, you’ll thank yourself on a busy night.

Johnny Marzetti might not have the flashiest name, but it’s the kind of dinner that keeps everyone coming back for seconds. It’s easy, comforting, and just a little nostalgic, exactly what I want on a busy weeknight. Keep the recipe handy, because once you make it, it’s going to be a regular at your table.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

Stove Top Johnny Marzetti Casserole with American Cheese

Author: Barbara Curry

This one-pot Johnny Marzetti is the kind of hamburger casserole you’ll want on repeat tender egg noodles, savory ground beef, and a creamy homemade sauce. No canned soup, no Velveeta, just hearty, weeknight comfort in half an hour.

5 from 7 votes

Print Pin

COOK: 30 minutes minutes

TOTAL: 30 minutes minutes

Servings: 8 servings

Ingredients

 

1x2x3x

• ▢ 1 lb ground beef
• ▢ 1 onion large, diced
• ▢ 1 green pepper diced
• ▢ 2 tablespoons butter
• ▢ 2 tablespoons flour
• ▢ 1 cup milk
• ▢ 1 cup chicken broth
• ▢ 15 oz tomato sauce
• ▢ 8 ounces egg noodles
• ▢ 8 ounces American Cheese cubed

Instructions

 

• Cook pasta in salted water per package instructions. Drain and set aside.
• While the pasta is cooking, make a white sauce. Add 2 tablespoons butter to a saucepan over medium heat. When melted, add flour and whisk for 1 minute. Slowly add the milk and chicken broth whisking until it thickens, about 5 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
• In a large skillet with a lid, cook hamburger, onions and green peppers until the hamburger is browned and the onions have softened. The green peppers should still have some crunch to them. Add more salt and pepper to taste. Drain any grease, if needed.
• Add the white sauce and tomato sauce and stir to combine.
• Add cooked egg noodles and stir to combine.
• Place cheese cubes on the top and cover with a lid. Heat over low heat until cheese has melted, about 3-5 minutes.

Barbara’s Tips + Notes

• Cook the flour in the butter for at least a minute – it gets rid of that chalky texture that raw flour has.
• Don’t overcook the peppers! They should still be a little bit crunchy.
• Undercook the pasta just a little bit – I like to take about a minute off of the package directions for ‘al dente,’ which for most noodles is about 6 minutes. Slightly undercooking the pasta allows it to absorb all of the sauce without getting mushy.

Nutrition

Calories: 445kcal | Carbohydrates: 57g | Protein: 17g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 1156mg | Potassium: 434mg | Fiber: 3g | Sugar: 10g | Vitamin A: 709IU | Vitamin C: 17mg | Calcium: 440mg | Iron: 3mg

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