Cheeseburger Casserole: Quick, Cheesy Comfort in Every Bite

Cheeseburger Casserole blends classic casserole comfort with beloved cheeseburger flavors for a quick weeknight meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

1 tablespoon Olive Oil Cooking fat for sautéing; can be substituted with vegetable oil.
1 pound Ground Beef (93/7) Provides protein and flavor; substitute with ground turkey or a meat alternative for a lighter option.
1 medium Onion (diced) Adds sweetness and depth; can be replaced with shallots or omitted for a milder flavor.
2 cups Elbow Macaroni Main carbohydrate source; use gluten-free pasta for a gluten-free option.
2 cups Beef Broth Adds moisture and rich flavor; vegetable broth or water can work as alternatives.
1 cup Tomato Sauce Contributes acidity and rich color; crushed tomatoes or tomato paste can be used instead.
1/2 cup Low-Fat Milk Adds creaminess; almond or oat milk can serve as dairy-free alternatives.
1 teaspoon Garlic Powder Enhances flavor; fresh minced garlic can be a substitute.
1 teaspoon Chili Powder Provides spice; use paprika for less heat or omit if preferred.
1 teaspoon Ground Mustard Adds tang; regular mustard can be a substitute.
1 tablespoon Worcestershire Sauce For umami depth; soy sauce can be used as a replacement.
to taste Salt & Pepper Essential seasonings; adjust according to taste.
1 cup Grated Cheddar Cheese Provides creaminess and a cheesy topping; substitute with any cheese that melts well, like Monterey Jack.
1 cup Half and Half Richness; can be replaced with heavy cream for a richer texture or omit for a lighter dish.
1/4 cup Chopped Fresh Parsley or Chives (optional) For garnish and freshness; any fresh herbs can be used.

Equipment

Large skillet

Method

Step-by-Step Instructions

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and 1 pound of ground beef; cook them together for about 5-7 minutes, stirring occasionally until the onions are tender and the beef is browned.
Stir in 2 cups of elbow macaroni, 2 cups of beef broth, 1 cup of tomato sauce, and 1/2 cup of low-fat milk. Mix well and heat through for about 2 minutes.
Sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of chili powder, 1 teaspoon of ground mustard, and 1 tablespoon of Worcestershire sauce. Season with salt and pepper to taste, cover, and cook for about 1-2 minutes.
Increase the heat to bring to a gentle boil, then reduce to low and allow to simmer for about 12 minutes until macaroni is tender and liquid mostly absorbed.
Remove from heat; stir in 1 cup of half-and-half and 1 cup of grated cheddar cheese until melted and creamy. Adjust seasoning if needed.
Garnish with chopped fresh parsley or chives if desired and serve hot.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 400IUVitamin C: 1mgCalcium: 200mgIron: 2.5mg

Notes

For best results, stir frequently and taste before serving. For extra cheesiness, top with additional cheese or breadcrumbs before serving.

Tried this recipe?

Let us know how it was!