This Cheeseburger Casserole is everything you love about a classic cheeseburger, but in a hearty, one-pan meal that the whole family will devour. It's the perfect weeknight dinner when you want something satisfying without spending hours in the kitchen.
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Ground beef, onions, and garlic are simmered in a rich, tangy sauce, then tossed with tender pasta and topped with plenty of melted cheddar cheese. A crispy, buttery breadcrumb topping adds that irresistible crunch, making every bite a delicious twist on your favorite burger.
Whether you're feeding a hungry family or looking for a comforting dish to share at a potluck, this casserole is sure to be a hit. It's simple, budget-friendly, and endlessly customizable.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) lean ground beef
Use 90% lean for less grease. Ground turkey or chicken also work.
1 medium yellow onion, finely chopped
Adds sweetness and depth. Use a sweet onion for a milder flavor.
2 cloves garlic, minced
Fresh garlic is best, but 1/2 teaspoon garlic powder can substitute.
2 cups (480ml) beef broth
Low-sodium preferred to control salt. Chicken broth works too.
1 can (15 oz / 425g) tomato sauce
Use no-salt-added if you prefer. Marinara sauce is an easy swap.
2 tablespoons tomato paste
Adds richness. If you don't have it, use an extra 1/4 cup tomato sauce.
1 tablespoon Worcestershire sauce
Adds umami. Soy sauce can be used in a pinch.
1 teaspoon smoked paprika
Adds a smoky burger flavor. Regular paprika works, but smoked is worth it.
1 teaspoon mustard powder
Replicates the tang of mustard on a burger. Add more to taste.
1/2 teaspoon salt
Adjust to taste, especially if using regular broth.
1/4 teaspoon black pepper
Freshly ground for best flavor.
2 cups (200g) elbow macaroni, uncooked
Other short pasta like shells or rotini work. For gluten-free, use GF pasta.
2 cups (200g) shredded sharp cheddar cheese
Sharp cheddar gives the best flavor. Pre-shredded melts slower; shred your own for creaminess.
1/2 cup (60g) breadcrumbs
Panko gives extra crunch. Crushed crackers or crushed potato chips also work.
2 tablespoons butter, melted
For the topping. Use olive oil if preferred.
Optional toppings: chopped pickles, sesame seeds, chopped green onions
For a true cheeseburger feel, add these before serving.
Tips & Tricks
Don't overcook the pasta
Boil it 1-2 minutes less than package directions; it will finish cooking in the oven.
Drain excess fat
After browning the beef, drain off any grease to keep the casserole from being oily.
Shred your own cheese
Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
Pro Tips
Step-by-Step Instructions
1. Preheat oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook the beef
In a large oven-safe skillet or Dutch oven, cook the ground beef over medium-high heat until browned, about 5-7 minutes. Add the onion and garlic, and cook until softened, about 3 minutes. Drain any excess fat.
3. Add sauce ingredients
Stir in the beef broth, tomato sauce, tomato paste, Worcestershire sauce, smoked paprika, mustard powder, salt, and pepper. Bring to a simmer.
4. Cook the pasta
Add the uncooked elbow macaroni to the skillet. Stir well. Cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed. The sauce will thicken as the pasta cooks.
5. Add cheese
Remove the skillet from heat. Stir in 1 1/2 cups of the shredded cheddar cheese until melted and well combined.
6. Prepare topping
In a small bowl, mix the breadcrumbs with the melted butter until evenly coated.
7. Assemble and bake
If using a skillet, make sure it's oven-safe. Sprinkle the remaining 1/2 cup cheese over the casserole, then top with the buttered breadcrumbs. Place in the preheated oven and bake for 20-25 minutes, or until the edges are bubbly and the top is golden brown.
8. Let rest
Remove from the oven and let rest for 5 minutes before serving. Garnish with optional toppings if desired.
Delicious Variations
Bacon Cheeseburger Casserole
Add 1/2 cup cooked, crumbled bacon to the beef mixture.
Veggie-Packed
Sauté 1 cup sliced mushrooms and 1 cup chopped bell peppers with the onion.
Spicy Version
Add 1/2 teaspoon chili flakes or a dash of hot sauce to the sauce.
How to Store Cheeseburger Casserole
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge 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 ground turkey instead of beef?
Yes, ground turkey works well. Use 93% lean for best results, and add a little olive oil to the pan if needed.
Q: What pasta can I substitute for elbow macaroni?
Any short pasta like rotini, shells, or penne works. Adjust cooking time according to the package.
Q: Can I make this casserole ahead of time?
Yes, assemble the casserole without the topping, cover, and refrigerate for up to 24 hours. When ready to bake, add the topping and increase baking time by about 10 minutes.
Q: How do I make it gluten-free?
Use gluten-free pasta and breadcrumbs. Ensure your Worcestershire sauce is gluten-free, and check all other ingredients.
Q: Can I freeze this casserole?
Absolutely. Bake it, cool completely, then wrap tightly and freeze. Thaw overnight and reheat until hot.
I hope you enjoy this Cheeseburger Casserole as much as my family does. It's a true weeknight hero! If you try it, let me know in the comments below. Your next small step: gather your ingredients and give this one-pan wonder a try tonight. Small steps, big change.
Cheeseburger Casserole
Savory, cheesy casserole with seasoned beef, pickles, and a crunchy top – the ultimate comfort food dinner.
🧂 Ingredients
- 1 lb (450g) lean ground beef
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups (480ml) beef broth
- 1 can (15 oz / 425g) tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups (200g) elbow macaroni, uncooked
- 2 cups (200g) shredded sharp cheddar cheese
- 1/2 cup (60g) breadcrumbs
- 2 tablespoons butter, melted
- Optional toppings: chopped pickles, sesame seeds, chopped green onions
📋 Instructions
- 1Preheat oven — Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- 2Cook the beef — In a large oven-safe skillet or Dutch oven, cook the ground beef over medium-high heat until browned, about 5-7 minutes. Add the onion and garlic, and cook until softened, about 3 minutes. Drain any excess fat.
- 3Add sauce ingredients — Stir in the beef broth, tomato sauce, tomato paste, Worcestershire sauce, smoked paprika, mustard powder, salt, and pepper. Bring to a simmer.
- 4Cook the pasta — Add the uncooked elbow macaroni to the skillet. Stir well. Cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed. The sauce will thicken as the pasta cooks.
- 5Add cheese — Remove the skillet from heat. Stir in 1 1/2 cups of the shredded cheddar cheese until melted and well combined.
- 6Prepare topping — In a small bowl, mix the breadcrumbs with the melted butter until evenly coated.
- 7Assemble and bake — If using a skillet, make sure it's oven-safe. Sprinkle the remaining 1/2 cup cheese over the casserole, then top with the buttered breadcrumbs. Place in the preheated oven and bake for 20-25 minutes, or until the edges are bubbly and the top is golden brown.
- 8Let rest — Remove from the oven and let rest for 5 minutes before serving. Garnish with optional toppings if desired.
