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Cheeseburger Casserole
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Does your family love cheeseburgers? Juicy cheeseburgers aren’t just for summer grilling. By turning a backyard grilling favorite into a one pot cheeseburger casserole, you can make cheeseburgers a family friendly dinner that you can serve year round. This easy, cheesy, cheeseburger casserole is a simple dinner recipe full of your favorite burger toppings.
When you combine classic hamburger helper ingredients, like ground beef, pasta, and some cheese, you know you’re on your way to a dinner recipe the whole family will enjoy. Maybe you’ll make some One Pot Chili Mac or one of these Best Goulash recipes.
Cheeseburger Casserole Ingredients
- Lean hamburger meat
- Onion, chopped
- Salt
- Black pepper
- Minced garlic
- Italian seasoning
- Garlic powder
- Chili powder
- Worcestershire sauce
- Tomato paste
- Diced tomatoes
- Water
- Beef bouillon cubes
- Elbow macaroni
- Sour cream
- Whole milk
- Shredded mozzarella cheese
- Shredded mild cheddar cheese
Do you want fries with that? When it comes to a cheeseburger casserole you can serve them with some fries and our secret fry sauce or a green salad.
Different from traditional canned soup casseroles, this cheeseburger casserole recipe is full of ground beef, onion, garlic, diced tomatoes, elbow macaroni, and plenty of cheese.
How to Make Cheeseburger Casserole
FIRST STEP: In a medium bowl add 2 cups water and 3 beef bouillon cubes. Microwave on high for 4-5 minutes, or until the beef bouillon cubes are dissolved. Set aside.
SECOND STEP: In a large saucepan, cook ground beef over medium high heat until no longer pink. Drain grease and return beef to the pan.
THIRD STEP: Turn heat down to medium and add chopped onion, salt, pepper, minced garlic, italian seasonings, garlic powder, and chili powder. Stir well and let cook until onions are soft and translucent, about 5-7 minutes.
FOURTH STEP: Add worcestershire sauce, tomato paste, and diced tomatoes (in their juices) and stir together.
FIFTH STEP: Next add the dried large elbow macaroni noodles and beef bouillon broth to the beef mixture and stir together.
SIXTH STEP: Cover and let simmer over medium-low heat for 5 minutes. Uncover and stir. Cover again and let cook for another 5 minutes, or until pasta is done.
SEVENTH STEP: Stir sour cream and milk.
EIGHTH STEP: Pour ½ of the beef and pasta mixture into a 9x13 glass baking dish.
NINTH STEP: Sprinkle ½ of the mozzarella and cheddar cheese over the casserole.
TENTH STEP: Pour the remaining casserole into the dish and spread evenly.
ELEVENTH STEP: Sprinkle the remaining ½ of mozzarella and cheddar cheese over the top of the casserole.
TWELVE STEP: Bake uncovered at 400 degrees for 10 minutes, or until the sides of the casserole are bubbling.
Cooking Tips
Shredding your cheese from the block tastes and looks the best.
You can mince fresh garlic or use chopped garlic from a jar.
Mini shells or rotini pasta can be used in place of the elbow macaroni.
Top your finished casserole with additional cheeseburger toppings like shredded lettuce or chopped pickles.
Storing this Recipe
- Cover the casserole dish tightly with aluminium foil and keep in the refrigerator for up to 2 days.
- Heat at 350 degrees for 15 minutes covered.
- Uncover and reheat for an additional 10 minutes.
Cheeseburger Casserole
This easy, cheesy, Cheeseburger Casserole makes a perfect weeknight dinner.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 5
Ingredients
- 1 lb 92% lean hamburger meat
- 1 onion chopped
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp minced garlic
- 1 tsp italian seasoning
- 1 tsp garlic powder
- ½ tsp chili powder
- 1 tbsp worcestershire sauce
- 2 tsp tomato paste
- 1 15 oz can diced tomatoes
- 2 cups water
- 3 beef bouillon cubes
- 2 cups dried large elbow macaroni
- 1 cup sour cream
- ¼ cup whole milk
- 1 ½ cups shredded mozzarella cheese shred from the block
- 1 ½ cups shredded mild cheddar cheese shred from the block
Instructions
- In a medium bowl add 2 cups water and 3 beef bouillon cubes. Microwave on high for 4-5minutes, or until the beef bouillon cubes are dissolved. Set aside.
- In a large saucepan, cook ground beef over medium high heat until no longer pink. Drain grease and return beef to the pan.
- Turn heat down to medium and add chopped onion, salt, pepper, minced garlic, italianseasonings, garlic powder, and chili powder. Stir well and let cook until onions are soft andtranslucent, about 5-7 minutes
- Add worcestershire sauce, tomato paste and diced tomatoes (in their juices) and stir together.
- Next add the dried large elbow macaroni noodles and beef bouillon broth to the beef mixture andstir together.
- Cover and let simmer over medium-low heat for 5 minutes. Uncover and stir. Cover again and letcook for another 5 minutes, or until pasta is done.
- Stir in sour cream and milk.
- Pour ½ of the beef and pasta mixture into a 9×13 glass baking dish.
- Sprinkle ½ of the mozzarella and cheddar cheese over the casserole.
- Pour the remaining casserole into the dish and spread evenly.
- Sprinkle the remaining ½ of mozzarella and cheddar cheese over the top of the casserole.
- Bake uncovered at 400 degrees for 10 minutes, or until the sides of the casserole are bubbling.
Video
Nutrition
Calories: 689kcal | Carbohydrates: 50g | Protein: 45g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 144mg | Sodium: 1631mg | Potassium: 679mg | Fiber: 3g | Sugar: 6g | Vitamin A: 990IU | Vitamin C: 3mg | Calcium: 518mg | Iron: 4mg
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Comments
Linda says
I love everything about this casserole. All the ingredients I have on hand. I am going to try one difference. It is incredibly hot here right now, 106 degrees. So, rather than using the oven I am going to do this all as a skillet dinner. I will try later as a baked casserole. With these ingredients I think it will work ok. Thanks for the great recipe. I love your blog.