This Cheeseburger Casserole turns all the flavors of a classic cheeseburger into a cozy, family-style bake. Tender elbow macaroni, seasoned ground beef, and melty cheddar come together in a rich, savory sauce, with optional pickles for that signature burger tang. It’s a hearty, weeknight-friendly dish that’s guaranteed to be a crowd-pleaser.
Ingredients
- 1 pound ground beef (85–90% lean)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked elbow macaroni
- 2 cups beef broth (low sodium preferred)
- 1 cup shredded cheddar cheese, divided
- 1 cup diced tomatoes (canned, drained, or fresh)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow mustard or Dijon mustard
- Salt and black pepper, to taste
- 1/2 cup pickles, chopped (optional, plus extra for topping if desired)
- Fresh parsley, chopped (for garnish)
- Cooking spray or a little oil (for greasing the baking dish)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little oil.
- In a large skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook, breaking the beef into crumbles, until the meat is fully cooked and the onion is softened. Drain any excess fat if necessary.
- Stir in the uncooked elbow macaroni, beef broth, diced tomatoes, Worcestershire sauce, mustard, salt, and black pepper. Mix well to combine and make sure the pasta is mostly submerged in liquid.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and let it simmer for 10–12 minutes, stirring occasionally, until the macaroni is tender and most of the liquid is absorbed.
- Remove the skillet from the heat. Stir in half of the shredded cheddar cheese until melted and evenly distributed. If using, gently fold in the chopped pickles.
- Transfer the beef and pasta mixture to the prepared 9×13-inch baking dish, spreading it out into an even layer.
- Sprinkle the remaining cheddar cheese evenly over the top.
- Bake in the preheated oven for 15–20 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let the casserole rest for 5 minutes to set slightly. Garnish with chopped fresh parsley (and additional chopped pickles if you like) before serving.
Variation
- Bacon Cheeseburger Casserole: Stir 4–6 slices of cooked, crumbled bacon into the mixture with the cheese, and sprinkle extra on top before baking for smoky flavor.
- Cheeseburger Veggie Casserole: Add diced bell peppers, mushrooms, or frozen peas along with the tomatoes for extra color and nutrition.
- Spicy Cheeseburger Casserole: Use pepper jack cheese for part of the cheddar and add 1/2 teaspoon red pepper flakes or a diced jalapeño with the onions for a little heat.
Cooking Notes
- Use a skillet large enough to comfortably hold the beef, pasta, and liquids; overcrowding can lead to uneven cooking.
- Stir the pasta mixture a few times as it simmers to prevent sticking and to ensure all the macaroni cooks evenly in the broth.
- If you prefer a softer, more baked-pasta texture, you can cover the baking dish with foil for the first 10 minutes of baking, then uncover for the last 5–10 minutes to brown the cheese.
Serving Suggestions
- Serve with a crisp green salad or simple coleslaw to balance the richness of the cheesy casserole.
- Pair with garlic bread, dinner rolls, or buttered toast to make the meal extra hearty.
- Top individual servings with extra chopped pickles, sliced green onions, or a drizzle of your favorite burger sauce for a fun cheeseburger-style finish.
Tips
- Shred your own cheddar from a block for the best melt and flavor pre-shredded cheese can be coated with anti-caking agents that affect texture.
- For more pronounced “burger” flavor, don’t skimp on the mustard and Worcestershire; they give the casserole its signature tang and depth.
- If making ahead, assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the bake time if baking from cold.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal (approx.)
- Protein: 22 g (approx.)
- Sodium: 780 mg (approx.)
Frequently Asked Questions
- Can I use a different type of pasta?
Yes. Small shapes like shells, rotini, or penne work well. Cooking time may vary slightly, so simmer until just tender before baking. - Can I make this casserole ahead of time?
You can prepare the skillet mixture, transfer it to the baking dish, and refrigerate before baking. When ready to serve, top with cheese and bake, adding extra time if it’s cold. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven at 325°F (165°C) or in the microwave, adding a splash of broth or water if it seems dry. - Can I freeze Cheeseburger Casserole?
Yes. Cool completely, wrap tightly, and freeze for up to 2–3 months. Thaw in the refrigerator overnight, then reheat covered in the oven until hot and bubbly.
Conclusion
Cheeseburger Casserole takes everything you love about a juicy cheeseburger savory beef, tangy sauce, melty cheese and folds it into a warm, bubbly pasta bake. It comes together with simple pantry staples, feeds a crowd with ease, and hits that comfort-food sweet spot, making it perfect for busy weeknights or laid-back weekend dinners.
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Cheeseburger Casserole
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Cheeseburger Casserole turns all the flavors of a classic cheeseburger into a cozy, family-style bake. Tender elbow macaroni, seasoned ground beef, and melty cheddar come together in a rich, savory sauce, with optional pickles for that signature burger tang. It’s a hearty, weeknight-friendly dish that’s guaranteed to be a crowd-pleaser.
Ingredients
Scale
- 1 pound ground beef (85–90% lean)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked elbow macaroni
- 2 cups beef broth (low sodium preferred)
- 1 cup shredded cheddar cheese, divided
- 1 cup diced tomatoes (canned, drained, or fresh)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow mustard or Dijon mustard
- Salt and black pepper, to taste
- 1/2 cup pickles, chopped (optional, plus extra for topping if desired)
- Fresh parsley, chopped (for garnish)
- Cooking spray or a little oil (for greasing the baking dish)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little oil.
- In a large skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook, breaking the beef into crumbles, until the meat is fully cooked and the onion is softened. Drain any excess fat if necessary.
- Stir in the uncooked elbow macaroni, beef broth, diced tomatoes, Worcestershire sauce, mustard, salt, and black pepper. Mix well to combine and make sure the pasta is mostly submerged in liquid.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and let it simmer for 10–12 minutes, stirring occasionally, until the macaroni is tender and most of the liquid is absorbed.
- Remove the skillet from the heat. Stir in half of the shredded cheddar cheese until melted and evenly distributed. If using, gently fold in the chopped pickles.
- Transfer the beef and pasta mixture to the prepared 9×13-inch baking dish, spreading it out into an even layer.
- Sprinkle the remaining cheddar cheese evenly over the top.
- Bake in the preheated oven for 15–20 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let the casserole rest for 5 minutes to set slightly. Garnish with chopped fresh parsley (and additional chopped pickles if you like) before serving.
Notes
- Low-sodium beef broth helps you better control the overall salt level in the casserole, especially if you’re using salty cheese or pickles.
- If your skillet mixture seems very liquidy after 10–12 minutes, simmer uncovered for a few extra minutes, stirring often, until it thickens slightly before baking.
- For a richer, creamier texture, you can stir in a splash of milk or a few tablespoons of cream with the cheese before transferring to the baking dish.
- Letting the casserole rest briefly after baking helps it set up so slices hold together better when served.
- This is a flexible recipe taste the mixture before baking and adjust seasoning with extra mustard, Worcestershire, salt, or pepper as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop & Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 350 kcal (approx.)
- Sugar: 4 g (approx.)
- Sodium: 780 mg (approx., varies by broth, cheese, and pickles)
- Fat: 17 g (approx.)
- Saturated Fat: 8 g (approx.)
- Unsaturated Fat: 8 g (approx.)
- Trans Fat: 0 g (approx., depends on beef)
- Carbohydrates: 25 g (approx.)
- Fiber: 2 g (approx.)
- Protein: 22 g (approx.)
- Cholesterol: 70 mg (approx.)
Keywords: cheeseburger casserole, hamburger macaroni bake, ground beef pasta casserole, cheesy beef casserole, easy family dinner