Craving a cheeseburger but want something easier and more comforting? This Cheeseburger Casserole brings all the classic flavors—savory ground beef, melty cheddar, tangy pickles, and a special sauce—into a single, bubbling dish that's perfect for busy weeknights.
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It's a one-pan wonder that comes together quickly, uses simple ingredients, and is guaranteed to satisfy even the pickiest eaters. Plus, it's a great way to get that burger fix without firing up the grill.
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. Substitute ground turkey or chicken for a lighter option.
1 medium yellow onion, finely chopped
Adds savory depth. Use a sweet onion like Vidalia for a milder flavor.
2 cloves garlic, minced
Fresh garlic gives the best flavor. In a pinch, use 1/2 teaspoon garlic powder.
1 cup (240ml) beef broth
Adds moisture and richness. Use low-sodium broth to control saltiness.
1 can (10.5 oz / 298g) condensed tomato soup
Provides the classic burger sauce base. Substitute with 1 cup tomato sauce plus 1 tablespoon sugar.
2 tablespoons (30g) ketchup
Enhances the burger flavor. Use sugar-free ketchup for a lower-carb version.
1 tablespoon (15g) yellow mustard
Adds tanginess. Dijon or spicy brown mustard also work.
1 tablespoon (15ml) Worcestershire sauce
Adds umami depth. Soy sauce is a good substitute.
1 teaspoon onion powder
Reinforces the onion flavor. Use 1/2 teaspoon if you prefer a milder taste.
1/2 teaspoon salt
Enhances all the flavors. Adjust to taste.
1/4 teaspoon black pepper
Adds a subtle kick. Freshly ground is best.
8 oz (225g) elbow macaroni, uncooked
Classic pasta shape that holds the sauce well. Substitute rotini or shells.
2 cups (225g) shredded sharp cheddar cheese, divided
Sharp cheddar gives a bold flavor. Use a blend of cheddar and Monterey Jack for extra meltiness.
1/4 cup (60g) dill pickle slices, chopped (optional)
Adds a tangy crunch. Omit if you're not a pickle fan.
Tips & Tricks
Don't overcook the pasta
Cook it 1-2 minutes less than package directions, as it will continue cooking in the oven.
Shred your own cheese
Pre-shredded cheese contains anti-caking agents that can prevent smooth melting. Shredding fresh gives a creamier result.
Let it rest
Allow the casserole to rest for 5 minutes after baking so the sauce thickens and it's easier to serve.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°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 and garlic until the beef is browned and the onion is translucent, about 5-7 minutes. Drain any excess fat.
3. Add the Sauce Base
Stir in the beef broth, tomato soup, ketchup, mustard, Worcestershire sauce, onion powder, salt, and pepper. Bring to a simmer and let cook for 2-3 minutes until slightly thickened.
4. Add the Pasta
Stir in the uncooked elbow macaroni and 1 cup of the shredded cheddar cheese. Mix well until the pasta is coated with the sauce.
5. Transfer to Baking Dish
Pour the mixture into the prepared baking dish (if not using an oven-safe skillet). Spread it evenly.
6. Top with Cheese
Sprinkle the remaining 1 cup of shredded cheddar evenly over the top. If using pickles, scatter the chopped pickles over the cheese.
7. Bake the Casserole
Cover with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, until the edges are bubbly and the top is golden brown.
8. Rest and Serve
Let the casserole rest for 5 minutes before serving. This allows the sauce to set and makes serving easier.
Delicious Variations
Bacon Cheeseburger Casserole
Add 1/2 cup cooked, crumbled bacon along with the beef.
Spicy Southwest Casserole
Add 1 can of diced green chiles and use pepper jack cheese instead of cheddar.
Low-Carb Option
Replace the pasta with 4 cups of cauliflower florets and adjust baking time to 20-25 minutes.
How to Store Cheeseburger Casserole Recipe
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer
Freeze the casserole (before baking or after) 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 make this cheeseburger casserole ahead of time?
Yes, you can assemble the casserole up to 24 hours in advance and refrigerate it. When ready to bake, you may need to add 5-10 minutes to the baking time since it starts cold.
Q: Can I use ground turkey or chicken instead of beef?
Absolutely, ground turkey or chicken work well and are leaner options. Just be sure to cook them thoroughly and drain any excess liquid.
Q: What can I substitute for the condensed tomato soup?
If you don't have tomato soup, you can use 1 cup of tomato sauce mixed with 1 tablespoon of sugar to mimic the sweetness. Or use 1 cup of marinara sauce for a more Italian twist.
Q: How do I make this cheeseburger casserole gluten-free?
Use gluten-free pasta and ensure your Worcestershire sauce and other condiments are gluten-free. Many brands offer gluten-free versions.
Q: Can I add vegetables to this casserole?
Yes, you can stir in 1 cup of frozen peas and carrots or sautéed mushrooms along with the beef for extra nutrition.
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Cheeseburger Casserole Recipe
This Cheeseburger Casserole is a one-pan comfort food that delivers all the juicy, cheesy goodness of a burger in a hearty, family-friendly meal.
🧂 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 tomato soup
- 2 tablespoons (30g) ketchup
- 1 tablespoon (15g) yellow mustard
- 1 tablespoon (15ml) Worcestershire sauce
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz (225g) elbow macaroni, uncooked
- 2 cups (225g) shredded sharp cheddar cheese, divided
- 1/4 cup (60g) dill pickle slices, chopped (optional)
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 375°F (190°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 and garlic until the beef is browned and the onion is translucent, about 5-7 minutes. Drain any excess fat.
- 3Add the Sauce Base — Stir in the beef broth, tomato soup, ketchup, mustard, Worcestershire sauce, onion powder, salt, and pepper. Bring to a simmer and let cook for 2-3 minutes until slightly thickened.
- 4Add the Pasta — Stir in the uncooked elbow macaroni and 1 cup of the shredded cheddar cheese. Mix well until the pasta is coated with the sauce.
- 5Transfer to Baking Dish — Pour the mixture into the prepared baking dish (if not using an oven-safe skillet). Spread it evenly.
- 6Top with Cheese — Sprinkle the remaining 1 cup of shredded cheddar evenly over the top. If using pickles, scatter the chopped pickles over the cheese.
- 7Bake the Casserole — Cover with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, until the edges are bubbly and the top is golden brown.
- 8Rest and Serve — Let the casserole rest for 5 minutes before serving. This allows the sauce to set and makes serving easier.
