Craving a cheeseburger but don't want to fire up the grill? This Cheeseburger Casserole delivers all the savory, cheesy goodness in a comforting, one-pan meal that the whole family will love.
Advertisements1
It's perfect for busy weeknights, meal prep, or feeding a crowd. With simple ingredients and easy steps, you'll have a delicious dinner on the table in no time.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) lean ground beef (90/10)
Lean ground beef keeps the casserole from being too greasy. You can substitute ground turkey or a plant-based meat alternative.
1 medium yellow onion, finely chopped
Onion adds savory depth. Use a sweet onion for a milder flavor, or omit if you prefer.
2 cloves garlic, minced
Fresh garlic is best, but you can use 1/2 teaspoon garlic powder in a pinch.
1 cup (240ml) beef broth
Beef broth enhances the meaty flavor. Use low-sodium to control saltiness, or substitute chicken broth.
1 can (10.5 oz / 298g) condensed cheddar cheese soup
This creates a creamy, cheesy sauce. You can use cream of mushroom soup for a different flavor, or make a homemade cheese sauce.
1/2 cup (120ml) milk
Milk thins the soup to a sauce consistency. Use any milk you have on hand, including plant-based.
2 cups (about 8 oz / 225g) elbow macaroni, uncooked
Elbow macaroni is classic, but any short pasta like shells or rotini works. Use gluten-free if needed.
2 cups (8 oz / 225g) shredded sharp cheddar cheese, divided
Sharp cheddar gives a bold flavor. You can use a mix of cheddar and American for extra creaminess.
1 tablespoon Worcestershire sauce
Adds umami and depth. For a substitute, use soy sauce or balsamic vinegar.
1 teaspoon mustard powder (or 1 tbsp yellow mustard)
Mustard powder adds a tangy kick. If using yellow mustard, add it with the liquids.
Salt and freshly ground black pepper, to taste
Seasoning is key. Start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust.
Optional toppings: chopped pickles, ketchup, mustard, or crumbled bacon
These mimic burger toppings and add freshness and crunch.
Tips & Tricks
Don't overcook the pasta
Cook it just until al dente, as it will continue to cook in the oven and absorb sauce.
Avoid a greasy casserole
Use lean ground beef and drain any excess fat after browning.
Make sure the cheese melts evenly
Shred your own cheese from a block, as pre-shredded cheese contains anti-caking agents that can affect melting.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or use a large oven-safe skillet.
2. Cook the Beef
In a large skillet over medium-high heat, cook the ground beef with the onion until the beef is browned and the onion is soft, about 5-7 minutes. Add the garlic and cook for 1 more minute until fragrant. Drain any excess fat.
3. Add Liquids and Seasonings
Stir in the beef broth, cheddar cheese soup, milk, Worcestershire sauce, mustard powder, salt, and pepper. Bring to a simmer.
4. Cook the Pasta
Stir in the uncooked elbow macaroni. Cover and simmer for about 10 minutes, stirring occasionally, until the pasta is almost tender but still firm.
5. Add Half the Cheese
Remove from heat and stir in 1 cup of the shredded cheddar cheese until melted and combined.
6. Transfer to Baking Dish
Pour the mixture into the prepared baking dish (if not using an oven-safe skillet) and spread evenly.
7. Top with Remaining Cheese
Sprinkle the remaining 1 cup of cheddar cheese over the top.
8. Bake Until Bubbly
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are golden brown. The internal temperature should reach 165°F (74°C).
9. Rest and Serve
Let the casserole rest for 5 minutes before serving. Garnish with optional toppings like pickles, ketchup, or bacon if desired.
Delicious Variations
Bacon Cheeseburger Casserole
Add 1/2 cup cooked, crumbled bacon to the beef mixture before baking.
Loaded Veggie Version
Sauté mushrooms, bell peppers, or zucchini with the onion for extra veggies.
Spicy Southwestern
Use pepper jack cheese and add a can of diced green chiles or a dash of hot sauce.
How to Store Cheeseburger Casserole Recipe
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer
Freeze the baked casserole in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat individual portions in the microwave for 1-2 minutes, or in a 350°F (175°C) oven for 10-15 minutes until heated through.
Frequently Asked Questions
Q: Can I use a different type of pasta?
Yes, any short pasta like shells, rotini, or penne works well. Adjust the cooking time based on the pasta's package directions, as different shapes have different cooking times.
Q: Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole (without baking) up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding about 10 minutes to the baking time.
Q: Can I freeze Cheeseburger Casserole?
Yes, this casserole freezes well. Bake it, let it cool completely, then wrap tightly and freeze for up to 3 months. Thaw in the refrigerator and reheat in the oven.
Q: What can I substitute for the cheddar cheese soup?
If you don't have cheddar cheese soup, you can make a quick cheese sauce by melting 2 tablespoons of butter with 2 tablespoons of flour, then whisking in 1 cup of milk and 1 cup of shredded cheddar until smooth.
Q: How do I make this gluten-free?
Use gluten-free pasta and ensure your broth, Worcestershire sauce, and soup are gluten-free. You can also make a gluten-free cheese sauce instead of using canned soup.
If you loved this Cheeseburger Casserole, be sure to share it with your family and friends! Leave a comment below and let us know how it turned out, or tag us on social media with your delicious creations. Happy cooking!
Cheeseburger Casserole Recipe
This Cheeseburger Casserole is a hearty, one-pan dinner with all the flavors of a classic burger, ready in under an hour.
🧂 Ingredients
- 1 lb (450g) lean ground beef (90/10)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (240ml) beef broth
- 1 can (10.5 oz / 298g) condensed cheddar cheese soup
- 1/2 cup (120ml) milk
- 2 cups (about 8 oz / 225g) elbow macaroni, uncooked
- 2 cups (8 oz / 225g) shredded sharp cheddar cheese, divided
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard powder (or 1 tbsp yellow mustard)
- Salt and freshly ground black pepper, to taste
- Optional toppings: chopped pickles, ketchup, mustard, or crumbled bacon
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or use a large oven-safe skillet.
- 2Cook the Beef — In a large skillet over medium-high heat, cook the ground beef with the onion until the beef is browned and the onion is soft, about 5-7 minutes. Add the garlic and cook for 1 more minute until fragrant. Drain any excess fat.
- 3Add Liquids and Seasonings — Stir in the beef broth, cheddar cheese soup, milk, Worcestershire sauce, mustard powder, salt, and pepper. Bring to a simmer.
- 4Cook the Pasta — Stir in the uncooked elbow macaroni. Cover and simmer for about 10 minutes, stirring occasionally, until the pasta is almost tender but still firm.
- 5Add Half the Cheese — Remove from heat and stir in 1 cup of the shredded cheddar cheese until melted and combined.
- 6Transfer to Baking Dish — Pour the mixture into the prepared baking dish (if not using an oven-safe skillet) and spread evenly.
- 7Top with Remaining Cheese — Sprinkle the remaining 1 cup of cheddar cheese over the top.
- 8Bake Until Bubbly — Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are golden brown. The internal temperature should reach 165°F (74°C).
- 9Rest and Serve — Let the casserole rest for 5 minutes before serving. Garnish with optional toppings like pickles, ketchup, or bacon if desired.
