Best Cheeseburger Casserole – Easy One-Pan Dinner

Craving a juicy cheeseburger but want something easier for a weeknight? This Cheeseburger Casserole delivers all the savory, cheesy goodness of your favorite burger in a comforting, baked dish. It's a family-friendly meal that comes together quickly with simple ingredients.

This casserole features seasoned ground beef, tender pasta, a rich tomato-based sauce, and a gooey cheddar cheese topping. It's a one-dish wonder that satisfies comfort food cravings without the fuss of grilling or assembling individual burgers.

Whether you're feeding a hungry family or meal-prepping for the week, this recipe is sure to become a staple. It's easily customizable with your favorite burger toppings and is guaranteed to be a hit at the dinner table.

About the Ingredients

1 lb (450g) lean ground beef

Use 90% lean ground beef for best flavor and less grease. You can substitute ground turkey or a plant-based meat alternative.

1 medium yellow onion, diced

Adds sweetness and depth. Use a sweet onion like Vidalia for a milder flavor.

3 cloves garlic, minced

Fresh garlic is best, but 1 teaspoon garlic powder works in a pinch.

1 (14.5 oz / 411g) can diced tomatoes, undrained

Fire-roasted tomatoes add extra smoky flavor. Regular diced tomatoes are fine.

1 (8 oz / 227g) can tomato sauce

Use a quality tomato sauce for a rich base. You can use crushed tomatoes instead.

2 cups (480ml) beef broth

Use low-sodium broth to control salt. Vegetable broth works too.

1 tablespoon Worcestershire sauce

Adds umami and depth. Soy sauce or coconut aminos can substitute.

1 teaspoon mustard powder

Replicates the tang of burger mustard. Dijon mustard (1 tbsp) can be used.

1 teaspoon paprika

Adds color and a mild smoky flavor. Smoked paprika for extra smokiness.

1/2 teaspoon salt

Adjust to taste. Use kosher salt for better control.

1/4 teaspoon black pepper

Freshly ground is best.

8 oz (227g) elbow macaroni (or other short pasta)

Elbow macaroni is classic, but shells or rotini work well. Use gluten-free pasta if needed.

2 cups (226g) shredded sharp cheddar cheese

Sharp cheddar gives the best flavor. Substitute your favorite melting cheese like Colby or Monterey Jack.

Optional toppings: chopped pickles, ketchup, mustard, sesame seeds

For garnish, add these after baking for that true cheeseburger feel.

Tips & Tricks

Don't overcook the pasta

Cook it 1-2 minutes less than al dente, as it will continue to cook in the oven. This prevents a mushy casserole.

Drain excess fat

After browning the beef, drain any excess grease to keep the casserole from being oily. If using lean beef, you may not need to.

Let it rest

Allow the casserole to rest for 5-10 minutes after baking. This helps it set and makes it easier to serve, preventing it from falling apart.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or spray with nonstick cooking spray.

2. Brown the Beef

In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is soft, about 5-7 minutes. Drain excess fat if needed.

3. Add Aromatics

Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.

4. Build the Sauce

Stir in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, mustard powder, paprika, salt, and pepper. Bring to a simmer.

5. Add the Pasta

Stir in the uncooked elbow macaroni. Make sure the pasta is submerged in the liquid. Simmer for 5 minutes, stirring occasionally.

6. Transfer to Dish

Pour the mixture into the prepared baking dish. Cover with foil.

7. Bake Covered

Bake covered for 20 minutes. Then remove the foil and stir gently. Continue baking uncovered for 10 more minutes, until the pasta is tender and the sauce is bubbling.

8. Add Cheese and Finish

Sprinkle the shredded cheddar cheese evenly over the top. Return to the oven and bake for 5-7 more minutes, until the cheese is melted and bubbly (internal temperature reaches 165°F/74°C).

9. Rest and Serve

Remove from the oven and let rest for 5 minutes. Garnish with pickles, ketchup, and mustard if desired. Serve warm.

Delicious Variations

Bacon Cheeseburger Casserole

Add 4 slices of cooked, crumbled bacon to the beef mixture before baking, and top with extra bacon bits.

Spicy Southwest Casserole

Add 1 can of drained black beans, 1 cup of frozen corn, and 1 teaspoon of chili powder. Use pepper jack cheese instead of cheddar.

Low-Carb Version

Replace the pasta with 4 cups of cauliflower florets and reduce the beef broth to 1 cup. Bake until cauliflower is tender.

How to Store Cheeseburger Casserole Recipe

Frequently Asked Questions

I hope you enjoy this Cheeseburger Casserole as much as my family does! If you try it, let me know how it turned out in the comments below. Don't forget to share your photos on social media and tag me – I'd love to see your creations!

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.

★★★★½ 4.8 (156 ratings)

15 minPrep time35 minCook time6Servings485 kcalCalories

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🧂 Ingredients

• 1 lb (450g) lean ground beef
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz / 411g) can diced tomatoes, undrained
• 1 (8 oz / 227g) can tomato sauce
• 2 cups (480ml) beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon mustard powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 oz (227g) elbow macaroni (or other short pasta)
• 2 cups (226g) shredded sharp cheddar cheese
• Optional toppings: chopped pickles, ketchup, mustard, sesame seeds

📋 Instructions

1. 1Preheat and Prep — Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or spray with nonstick cooking spray.
2. 2Brown the Beef — In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is soft, about 5-7 minutes. Drain excess fat if needed.
3. 3Add Aromatics — Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. 4Build the Sauce — Stir in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, mustard powder, paprika, salt, and pepper. Bring to a simmer.
5. 5Add the Pasta — Stir in the uncooked elbow macaroni. Make sure the pasta is submerged in the liquid. Simmer for 5 minutes, stirring occasionally.
6. 6Transfer to Dish — Pour the mixture into the prepared baking dish. Cover with foil.
7. 7Bake Covered — Bake covered for 20 minutes. Then remove the foil and stir gently. Continue baking uncovered for 10 more minutes, until the pasta is tender and the sauce is bubbling.
8. 8Add Cheese and Finish — Sprinkle the shredded cheddar cheese evenly over the top. Return to the oven and bake for 5-7 more minutes, until the cheese is melted and bubbly (internal temperature reaches 165°F/74°C).
9. 9Rest and Serve — Remove from the oven and let rest for 5 minutes. Garnish with pickles, ketchup, and mustard if desired. Serve warm.

👨‍🍳 Chef's Note: For an extra indulgent touch, top with a drizzle of homemade special sauce (mix mayo, ketchup, and relish) before serving.

Servings: 6

Cuisine: American

Course: Main Dish

Nutrition (per serving): 485 kcal · 29g protein · 38g carbs · 23g fat