One of the first things I ever whipped up in the kitchen was Hamburger Helper. I can still remember following the steps straight off the box like it was yesterday. Now, this cheeseburger casserole Recipe is my homemade twist on that old-school meal, and it’s just as simple. First off, you brown some ground beef with onions, then let it simmer with macaroni, beef broth, and a bunch of seasonings you’ve probably got sitting in your pantry. It’s a one-pot wonder, all done on the stovetop. To top it off, you got to hit it with a big handful of cheddar – ‘cause let’s be real, no good cheeseburger is complete without a solid dose of cheese.
The Ingredients You’ll Need for Cheeseburger Casserole recipe
- Ground beef: Grab some lean beef so you don’t end up with a greasy mess you got to drain.
- Onion: Diced onion cooks down and gives the casserole a signature burger-like flavor.
- Macaroni: Dried macaroni is the classic noodle in this casserole because it cooks quickly.
- Cheddar cheese: Sharp cheddar cheese is a good combination of bright flavor that melts nicely into the sauce.
- Beef broth: You’ll need one carton of beef broth.
- Diced tomatoes: Diced tomatoes add some liquid and acidity. You can use regular or petite-sized canned diced tomatoes, and don’t drain off any of the liquid.
- Tomato paste: As tomato paste cooks down, it adds a nice depth of flavor. Use the thicker kind from a tube if you can, although canned tomato paste will also work.
- Worcestershire sauce: Nothing beats the savoriness that Worcestershire adds to ground beef.
- Granulated garlic: Dried garlic helps to channel the Hamburger Helper flavors.
What’s the Best Pasta for a Cheeseburger Casserole Recipe?
When you’re making a cheeseburger casserole, good macaroni is the way to go. But if you’re feelin’ creative, you could swap it for small shells or roselle. Just keep in mind that some pastas might need more cook time, so add a splash of extra broth if needed. And hey, if you want to go low-carb, try making it a keto cheeseburger casserole with zucchini noodles or cauliflower rice.
How to Make the Ultimate Cheeseburger Casserole
- Brown the beef and onion: Start by browning your lean ground beef with some diced onion. Get that beef nice and crispy while the onion softens up. This is where the magic starts for your cheeseburger casserole recipe.
- Bring in the flavor: Add Worcestershire sauce and a spoonful of tomato paste. Let it cook down until it’s thick and rich, giving your casserole that deep, savory kick.
- Add broth and tomatoes: Pour in your beef broth and toss in a can of diced tomatoes. Crank up the heat and let it boil to blend all those flavors together.
- Cook the pasta: Now toss in your macaroni (or go the low-carb route if you’re aiming for a keto cheeseburger casserole). Let it cook until the pasta is just right.
- Load it with cheese: Stir in a hefty handful of sharp cheddar cheese, letting it melt all the way through. Top it off with even more cheese – ’cause why not? If you want that crispy cheese layer, pop it under the broiler for a few minutes until it’s golden and bubbly, just like a good cheeseburger pie.
What to Serve with Cheeseburger Casserole?
Pair it with some steamed broccoli or a fresh green salad. These light sides will balance out the cheesy richness of your casserole, making it the perfect meal any night of the week.
Cheeseburger Casserole Recipe
Course: Recipes4-6
servings5
minutes30
minutes300
kcalThis easy Cheeseburger Casserole is an easy dinner idea that is make ahead and freezer friendly, loaded with ground beef, potatoes, cheese, and all your favorite cheeseburger flavors!
Ingredients
1/2 medium yellow onion
8 ounces sharp cheddar cheese, preferably yellow, shredded (about 2 cups)
1 tablespoon olive oil
1 pound lean ground beef
1 1/2 teaspoons granulated garlic
2 teaspoons kosher salt, divided, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
2 tablespoons double concentrated tomato paste (from a tube)
1 tablespoon Worcestershire sauce
1 (32-ounce) carton beef broth (about 4 cups), divided
1 (14.5-ounce) can regular or petite diced tomatoes
12 ounces dried elbow macaroni (2 1/2 to 3 cups)
1 tablespoon finely chopped fresh parsley leaves, or 1 thinly sliced medium scallion (optional)
Directions
- If you’d like the casserole to be browned on top, arrange a rack in the middle of the oven and heat the oven to broil. Meanwhile, prepare the casserole.
- Dice 1/2 medium yellow onion (3/4 to 1 cup). Grate 8 ounces sharp cheddar cheese on the large holes of a box grater (about 2 cups).
- Heat 1 tablespoon olive oil in a Dutch oven or large high-sided skillet (broiler-safe if you plan to broil at the end) over medium-high heat until shimmering. Add the onion and 1 pound lean ground beef. Break up the beef into small pieces with a wooden spoon. Season with 1 1/2 teaspoons granulated garlic, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook until the beef is cooked through and the onion is tender, 6 to 7 minutes.
- Add 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce. Stir to combine and cook until the tomato paste is darkened in color, about 1 minute. Add 3 1/4 cups of the beef broth, 1 (14.5-ounce) can diced tomatoes and their juices, remaining 1 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Stir to combine and bring to a boil.
- Add 12 ounces dried elbow macaroni and cook over medium heat, stirring occasionally, until the pasta is tender, about 10 minutes. If the pasta absorbs all the liquid before it is tender, add some of the remaining beef broth a few tablespoons at a time as needed. Remove the pot from the heat. Add 1 1/2 cups of the cheese and stir to combine. Taste and season with more kosher salt and black pepper as needed.
- Sprinkle with the remaining 1/2 cup cheese. Cover and let sit until the cheese on top is melted, about 3 minutes, or for a browned top, transfer to the oven and broil uncovered until the cheese on top is melted and browned, 2 to 3 minutes.
Notes
- Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories613
- % Daily Value *
- Total Fat
33.1g
51%
- Saturated Fat 14.6g 73%
- Sodium 971.8mg 41%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.