Ultimate Cheeseburger Casserole: A Hearty Twist on a Classic

Introduction

If you’re craving the flavors of a juicy burger but need something that’s ready all in one dish, this Cheeseburger Casserole is your new go-to. Picture all the savory notes of a classic cheeseburger seasoned ground beef, sweet onions, tangy tomato paste, and plenty of sharp cheddar baked together with pasta to create a creamy, indulgent bake that feeds the whole family.

What makes this Cheeseburger Casserole special is how effortlessly it comes together in one pan, from stovetop to broiler, with minimal cleanup. It’s perfect for those hectic weeknights when you want satisfying comfort food without fuss, but it’s also impressive enough to serve to guests alongside a crisp salad or steamed veggies.

Why You’ll Love This Cheeseburger Casserole

• All-in-One Convenience: No need for separate burger, pasta, and cheese dishes. This casserole brings everything together in one skillet, saving you time on prep and cleanup.
• Family-Friendly Flavor: Kids and adults alike adore the familiar cheeseburger taste, elevated by the gooey cheese and tender pasta. It’s a crowd-pleaser for dinner or potlucks.
• Budget-Friendly Ingredients: Using pantry staples like elbow macaroni and canned diced tomatoes keeps costs low, while lean ground beef stretches to feed 4–6 people.
• Customizable & Adaptable: Want to spice it up? Swap in pepper jack cheese or add diced jalapeños. Looking for a lighter version? Use ground turkey and reduced-fat cheddar.
• Make-Ahead & Leftover Magic: Prep the entire dish ahead of time, refrigerate, then bake when ready. Leftovers reheat beautifully for quick lunches or dinners later in the week.

Ingredients for Cheeseburger Casserole

Notes/Substitutions:

• Use yellow onion for sweetness; swap with white or sweet onion if preferred.
• Sharp cheddar can be replaced with Colby Jack or a blend of mozzarella and cheddar for a milder melt.
• Double concentrated tomato paste from a tube offers deeper flavor; canned paste works too.

• 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 garnish)

Step-by-Step Instructions

1. Preheat & Prep
   When making Cheeseburger Casserole, start by positioning your oven rack in the middle and setting the oven to broil. This ensures you’ll achieve a beautifully browned cheese topping at the end. While your oven preheats, gather all ingredients and measure out the beef broth so everything is within arm’s reach.
2. Chop & Grate
   In this phase of the Cheeseburger Casserole prep, finely chop the 1/2 medium yellow onion into small, uniform pieces. Use the large holes of a box grater to shred 8 ounces of sharp cheddar cheese—this helps it melt quickly and evenly into the dish.
3. Brown Beef & Onion
   Heat 1 tablespoon of olive oil in a Dutch oven or broiler-safe skillet over medium-high heat. Add the chopped onion and 1 pound of lean ground beef, breaking the beef into bite-sized chunks with a wooden spoon. Season with 1 1/2 teaspoons granulated garlic, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 6–7 minutes until the beef is no longer pink and the onion has softened.
4. Build the Sauce
   Stir in 2 tablespoons of tomato paste and 1 tablespoon of Worcestershire sauce into the beef mixture. Cook for 1 more minute until the tomato paste darkens slightly—this “bloom” step intensifies flavor. Then, pour in 3¼ cups of beef broth and the can of diced tomatoes (with juices), mixing to combine before bringing to a rolling boil.
5. Cook the Pasta
   Once boiling, stir in 12 ounces of dried elbow macaroni. Reduce heat to medium and cook, stirring occasionally, until the pasta is tender—about 10 minutes. If the liquid absorbs too quickly, add the remaining broth a few tablespoons at a time. The goal is a creamy consistency that will thicken further once baked.
6. Finish & Broil
   Remove the skillet from heat and immediately stir in 1½ cups of the shredded cheese, seasoning to taste with extra salt and pepper. Sprinkle the remaining ½ cup of cheese on top, covering the pasta. For a golden-brown crust on your Cheeseburger Casserole, transfer the skillet under the broiler for 2–3 minutes—watch closely so the cheese doesn’t burn. Garnish with parsley or sliced scallion, then serve hot.

Recipe Variations / Optional Add-Ons

• Tex-Mex Twist: Stir in 1 cup of corn kernels and 1 diced jalapeño with the tomatoes, then top with pepper jack cheese instead of cheddar.
• Veggie-Loaded: Add 1 cup of diced bell peppers and 1 cup of sliced mushrooms when browning the beef for extra nutrients and color.
• Turkey Swap: Replace ground beef with ground turkey or chicken for a lighter take, adjusting seasoning as needed.
• Keto-Friendly: Omit the pasta and double the cheese; serve over cauliflower rice or spiralized zucchini.

Serving Suggestions for Cheeseburger Casserole

• Green Salad Side: A crisp spinach-strawberry salad with balsamic vinaigrette cuts through the richness, balancing flavors and adding a refreshing crunch.
• Roasted Veggies: Oven-roasted broccoli or Brussels sprouts with a squeeze of lemon pair beautifully, bringing texture and a boost of vitamins.
• Pickled Accents: Quick-pickled red onions or dill pickles echo that classic burger tang sprinkle atop each serving for extra brightness.

Storage & Leftover Tips for Cheeseburger Casserole

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 1–2 minutes, stirring halfway through, or warm in a 350°F oven until heated through and bubbly. You can also freeze portions for up to 2 months thaw overnight in the fridge, then reheat as above. Leftover casserole makes a hearty lunch; top with a fried egg or serve over a bed of greens for a quick power meal.

Conclusion & Call to Action

Whether you’re feeding family on a busy weeknight or looking for a comforting casserole to share, this dish has it all. Its melty cheese, tender pasta, and flavorful beef sauce come together in a one-pan wonder that’s as easy to make as it is delicious.

Give this recipe a try tonight and let me know how your household enjoyed the cheesy comfort. If you loved it, drop a comment below, rate the recipe, and share your own fun twists on this classic. Happy cooking!

Print Recipe

Cheeseburger Casserole

A comforting one-pot meal featuring ground beef, cheddar cheese, and elbow macaroni.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Servings: 4

Ingredients

Main 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)

Instructions

Cooking Instructions

• For a browned top on the casserole, set your oven rack to the middle position and preheat the oven to broil. While the oven heats, prepare the casserole.
• Chop the 1/2 medium yellow onion into small pieces. Grate the 8 ounces of sharp cheddar cheese using the large holes of a grater.
• In a Dutch oven or a large, broiler-safe skillet, heat the 1 tablespoon of olive oil over medium-high heat. Once it shimmers, add the onion along with the 1 pound of lean ground beef. Use a wooden spoon to break the beef into small chunks. Season with 1 1/2 teaspoons of granulated garlic, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Cook this mixture for about 6 to 7 minutes, until the beef is browned and the onion is softened.
• Next, stir in the 2 tablespoons of tomato paste and 1 tablespoon of Worcestershire sauce. Cook for an additional minute until the tomato paste darkens in color. Add 3 1/4 cups of the beef broth and the 1 (14.5-ounce) can of diced tomatoes along with their juices. Mix well and bring to a boil.
• Incorporate the 12 ounces of dried elbow macaroni and reduce heat to medium. Stir occasionally and cook until the pasta is tender, roughly 10 minutes. If the pasta absorbs too much liquid before it's fully cooked, add remaining beef broth gradually, a few tablespoons at a time. Remove from heat and stir in 1 1/2 cups of the cheese. Season to taste with more kosher salt and black pepper if needed.
• Top the casserole with the remaining 1/2 cup of cheese. Allow it to sit covered for about 3 minutes for the cheese to melt. If you prefer a golden brown top, transfer it to the broiler uncovered, and broil for 2 to 3 minutes until the cheese is melted and browned.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.