There’s just something magical about a recipe that brings all your favorite comfort food flavors into one dish—especially when it’s easy to make, loaded with cheese, and family-approved. That’s exactly what this Cheeseburger Casserole does. If you’ve ever craved a big, juicy cheeseburger but didn’t want the mess or time commitment, this baked version with pasta is your new go-to. It’s hearty, saucy, and packed with cheesy goodness in every bite.
Now, I have to tell you—this dish is a weeknight lifesaver in my house. Between school pickups, work deadlines, and the “what’s for dinner?” chorus I hear every evening, this casserole swoops in like a hero. It’s a one-pan kind of recipe (well, plus the baking dish), and it makes enough to feed a crowd—or give you the holy grail of busy-night cooking: leftovers.
What makes this cheeseburger casserole so special? It’s the balance of flavors. You’ve got seasoned ground beef, a rich tomato base, creamy sour cream stirred in at just the right moment, and two kinds of gooey, melty cheese layered over elbow macaroni. It’s like hamburger helper got a serious gourmet upgrade.
So grab your ingredients and let’s get cooking. You’re going to love how simple—and satisfying—this casserole is.
Ingredients You’ll Need
1 lb lean ground beef
1 medium onion, finely diced
1 tsp salt
½ tsp ground black pepper
2 tsp minced garlic
1 tsp Italian seasoning
1 tsp garlic powder
½ tsp chili powder
1 tbsp Worcestershire sauce
2 tbsp tomato paste
1 (15 oz) can petite diced tomatoes
2 cups water
3 beef bouillon cubes
2 cups dried large elbow macaroni
1 cup sour cream
¼ cup whole milk
1.5 cups shredded mozzarella cheese
1.5 cups shredded cheddar cheese
1 tbsp dried parsley
STEP 1: PREHEAT AND PREP THE BROTH
Start by preheating your oven to 400°F (200°C). Then, get your beef broth ready. In a microwave-safe container, heat 2 cups of water with 3 beef bouillon cubes for about 4 minutes, or until the cubes are completely dissolved. Set that aside—you’ll need it in just a bit.
This homemade-style broth adds so much depth of flavor, and it’s one of the things that really sets this recipe apart from similar ones.
STEP 2: BROWN THE BEEF
In a large skillet over medium heat, cook your ground beef until browned. Make sure to break it up with a spatula or wooden spoon as it cooks so it’s in nice bite-sized crumbles. Once it’s done, go ahead and drain off any excess grease.
This is the foundation of our casserole, so we want the beef nicely browned but not dry. Just enough time to give it that savory, slightly crispy edge.
STEP 3: SEASON AND SAUTÉ
Add the diced onion to the skillet, along with the salt, pepper, minced garlic, Italian seasoning, garlic powder, and chili powder. Let everything cook together until the onion becomes soft and fragrant, about 4-5 minutes.
Your kitchen will start smelling amazing at this point—and that’s how you know you’re on the right track.
STEP 4: ADD FLAVOR LAYERS
Next, stir in the Worcestershire sauce, tomato paste, and the entire can of petite diced tomatoes (juice and all). Mix it all together so the beef is coated in that flavorful tomatoey goodness.
This step gives us that classic cheeseburger taste, but in casserole form. The Worcestershire adds just the right amount of umami, and the tomatoes keep things bright and juicy.
STEP 5: ADD THE PASTA AND BROTH
Now for the fun part—add your 2 cups of dried elbow macaroni straight into the skillet, along with the prepared beef broth. Stir everything together so the pasta is submerged as much as possible, then cover the skillet and let it simmer for about 10 minutes, or until the macaroni is tender.
This method is so convenient because you don’t need a separate pot to boil the pasta. Plus, the noodles soak up all that flavor as they cook, which makes every bite taste incredible.
Cheeseburger Casserole: Bringing It All Together with Creamy, Cheesy Goodness
Welcome back! In Part 1, we built the flavorful base of our cheeseburger casserole—savory ground beef, fragrant spices, rich tomato sauce, and perfectly tender elbow macaroni. Now, it’s time to take things to the next level with a creamy twist, two layers of cheese, and a short trip to the oven for that bubbling, golden finish.
This is the part where everything comes together, and I have to say—it’s incredibly satisfying. If you’ve got picky eaters at home (like I do), this is one of those rare dishes that gets zero complaints. It’s comforting, cheesy, and totally crave-worthy. Plus, it makes a big batch, which means leftovers for lunch the next day—or an easy second dinner later in the week.
So let’s jump back in and finish up this casserole masterpiece.
STEP 6: MAKE IT CREAMY
Once your pasta is perfectly tender and has absorbed all those beefy, tomato-rich flavors, it’s time to stir in the sour cream and milk. This step transforms everything into a creamy, velvety mixture that gives the dish that classic cheeseburger-meets-mac-and-cheese feel.
Add 1 cup sour cream and ¼ cup whole milk right into the skillet.
Stir well until everything is fully combined and smooth.
The sour cream adds just the right amount of tanginess to balance out the richness, and the milk helps loosen things up so it doesn’t get too thick when it bakes.
STEP 7: LAYER IN THE CHEESE
Now grab your greased 9×13-inch baking dish—it’s time to build the casserole.
Spoon half of the beef and pasta mixture into the baking dish and spread it out evenly.
Sprinkle with ¾ cup shredded mozzarella and ¾ cup shredded cheddar.
Repeat with the remaining beef mixture on top, followed by the rest of the cheese (¾ cup mozzarella + ¾ cup cheddar). Make sure to spread the cheese all the way to the edges so you get that irresistible cheesy crust in every bite.
This two-layer approach ensures melty cheese all the way through—not just on top. It’s a little extra step that’s totally worth it.
STEP 8: BAKE TO PERFECTION
Pop the casserole into your preheated 400°F oven and bake it uncovered for 10–15 minutes, or until the cheese is fully melted and bubbling. If you want that slightly crispy, golden top, let it go a couple extra minutes under the broiler—just keep a close eye on it.
Once it’s out of the oven, let it sit for about 5 minutes before serving. This helps the casserole firm up a bit so it holds together better when sliced, and it also gives the flavors a moment to settle.
STEP 9: ADD A FINISHING TOUCH
Sprinkle the top with 1 tablespoon of dried parsley just before serving. It adds a nice pop of color and a hint of freshness that really brightens the dish.
And that’s it—your cheeseburger casserole is ready to serve! Whether you’re feeding a hungry family, entertaining guests, or just meal prepping for the week, this dish delivers every single time.
Bonus Tips & Easy Variations
One of my favorite things about this casserole is how versatile it is. You can switch things up depending on what you’ve got on hand, or just to suit your tastes.
Swap the meat: Ground turkey or chicken works great if you’re looking for a lighter version. Even ground sausage adds a fun twist.
Get extra cheesy: Mix in a little cream cheese with the sour cream for an even creamier texture.
Pickle lovers, rejoice: Add chopped dill pickles right before serving for a true cheeseburger vibe.
Add toppings: A drizzle of ketchup or mustard on top? Yes, please. It might sound strange, but it totally works if you love that authentic burger taste.
Make it spicy: Throw in a diced jalapeño or a dash of hot sauce for a kick.
Cheeseburger Casserole: FAQ & Final Thoughts
You’ve layered, you’ve baked, and now your kitchen smells like a diner in the best possible way. This cheeseburger casserole is seriously one of those dishes that disappears fast at the dinner table—whether it’s a cozy weeknight at home or you’re feeding a crowd. But before we wrap things up, let’s go over some of the most common questions that tend to pop up when making this dish.
This FAQ section is here to help troubleshoot, offer suggestions, and make sure your casserole turns out perfect every single time..
Frequently Asked Questions
1. Can I make this casserole ahead of time?
Absolutely! You can fully assemble the casserole up to a day in advance, then cover and refrigerate. When you’re ready to bake, just pop it into a preheated oven. You may need to add an extra 5–10 minutes to the baking time since it’ll be cold going in.
2. Can I freeze cheeseburger casserole?
Yes, this dish freezes beautifully. Once it’s fully cooked and cooled, portion it into freezer-safe containers or wrap the entire dish tightly. It’ll keep for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven or microwave.
3. What’s the best way to reheat leftovers?
For individual servings, the microwave works great—just heat in 30-second intervals until hot. If you’re reheating a larger portion, cover with foil and warm in a 350°F oven until heated through (usually around 20 minutes).
4. Can I add vegetables to this dish?
Definitely! Finely diced bell peppers, mushrooms, or even shredded zucchini can be sautéed with the onion and beef. It’s a great way to sneak in a few extra veggies without changing the flavor too much.
5. Is there a substitute for sour cream?
If you’re out of sour cream or just not a fan, plain Greek yogurt is a great substitute. It gives the same creamy texture and a slightly tangy flavor.
6. How can I make this gluten-free?
Just use your favorite gluten-free elbow pasta and double-check that your beef bouillon cubes are gluten-free. Everything else in the recipe should be good to go.
7. Can I use a different kind of cheese?
Yes! While mozzarella and cheddar are a classic combo here, you can experiment with others like Colby Jack, Monterey Jack, or even a smoky gouda if you’re feeling fancy.
Final Thoughts: A New Family Favorite
There’s a reason this cheeseburger casserole has become a repeat recipe in so many households—it’s comforting, crowd-pleasing, and super easy to make. It combines the classic flavors we all know and love with the convenience of a one-dish meal. Plus, it’s endlessly customizable. You can make it spicy, load it up with veggies, or keep it simple and cheesy—it’s totally up to you.
If you’re looking for a meal that checks all the boxes—simple, satisfying, and absolutely delicious—this casserole delivers. It’s also a great way to introduce young or picky eaters to new flavors without stepping too far outside their comfort zone.
I’d love to hear how it turns out for you! Did you try any fun add-ins? Make it spicy? Toss in some bacon bits? Leave a comment and let me know how your version of cheeseburger casserole came out. And if you’ve got leftovers (lucky you), enjoy them for lunch tomorrow—they reheat like a dream.
Until next time, happy cooking and enjoy every cheesy, comforting bite!
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Cheeseburger Casserole
Description
This hearty cheeseburger casserole is a comforting, family-friendly meal that delivers all the flavors of a classic cheeseburger in a warm, cheesy pasta bake. With savory ground beef, gooey melted cheese, and tender macaroni in a rich tomato and sour cream sauce, it’s a satisfying dish that’s perfect for busy weeknights or potluck dinners.
Ingredients
1 lb lean ground beef
1 medium onion, finely diced
1 tsp salt
½ tsp ground black pepper
2 tsp minced garlic
1 tsp Italian seasoning
1 tsp garlic powder
½ tsp chili powder
1 tbsp Worcestershire sauce
2 tbsp tomato paste
1 (15 oz) can petite diced tomatoes
2 cups water
3 beef bouillon cubes
2 cups dried large elbow macaroni
1 cup sour cream
¼ cup whole milk
1.5 cups shredded mozzarella cheese
1.5 cups shredded cheddar cheese
1 tbsp dried parsley
Instructions
Preheat your oven to 400°F (200°C). Prepare the beef bouillon broth by microwaving the water with the bouillon cubes for about 4 minutes, or until the cubes are fully dissolved.
In a large skillet, cook the ground beef over medium heat until browned. Drain off any excess grease.
Add the diced onion, salt, pepper, minced garlic, Italian seasoning, garlic powder, and chili powder to the skillet. Cook until the onion becomes soft and fragrant.
Stir in the Worcestershire sauce, tomato paste, and the can of diced tomatoes (with juices). Mix well.
Add the elbow macaroni and the prepared beef broth to the skillet. Stir to combine, then cover and let it simmer for about 10 minutes, or until the pasta is tender.
Once the pasta is cooked, stir in the sour cream and whole milk to create a creamy, flavorful mixture.
Spoon half of the beef and pasta mixture into a greased 9×13 inch baking dish. Sprinkle evenly with half of the mozzarella and cheddar cheese.
Add the remaining beef mixture on top, followed by the rest of the shredded cheeses.
Bake uncovered for about 10–15 minutes, or until the cheese is melted and bubbly. Remove from the oven and let it sit for a few minutes before serving.
Sprinkle with dried parsley for a touch of color and added flavor.
Notes
Feel free to swap the beef with ground turkey or chicken for a lighter option. You can also add chopped pickles or drizzle with ketchup before serving to enhance the cheeseburger theme. This casserole makes great leftovers and freezes well.
