Description
Cheeseburger Casserole is a comforting one-pot dish that combines lean ground beef, sharp cheddar cheese, elbow macaroni, and savory seasonings to deliver all the flavors of a classic cheeseburger in an easy-to-make casserole. Perfect for satisfying family dinners with a cheesy, hearty twist.
Ingredients
Scale
Meat and Vegetables
- 1/2 medium yellow onion (about 3/4 to 1 cup, diced)
- 1 pound lean ground beef
Dairy
- 8 ounces sharp cheddar cheese, preferably yellow, shredded (about 2 cups)
Pantry and Seasonings
- 1 tablespoon olive oil
- 1 1/2 teaspoons granulated garlic
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 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
- Prepare ingredients: Dice the yellow onion into small pieces (3/4 to 1 cup) and grate the sharp cheddar cheese using the large holes of a box grater to get approximately 2 cups.
- Sauté onions and beef: Heat 1 tablespoon olive oil in a Dutch oven or large high-sided skillet over medium-high heat until shimmering. Add the diced onion and 1 pound lean ground beef. Break up the beef into small pieces 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 to 7 minutes until the beef is fully cooked and the onions are tender.
- Add tomato paste and Worcestershire sauce: Stir in 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce. Cook for about 1 minute until the tomato paste darkens in color and is fully incorporated.
- Add liquids and seasonings: Pour in 3 1/4 cups of the beef broth and the entire can of diced tomatoes with their juices. Add the remaining 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir well and bring the mixture to a boil.
- Cook the pasta: Add the dried elbow macaroni and cook over medium heat, stirring occasionally, until the pasta is tender, about 10 minutes. If the pasta absorbs all the liquid before it is tender, gradually add the remaining beef broth a few tablespoons at a time as needed to maintain moisture.
- Incorporate cheese: Remove the pot from heat. Stir in 1 1/2 cups of the shredded cheddar cheese until well combined. Taste and adjust seasoning with additional kosher salt and black pepper if necessary.
- Melt and/or brown top cheese: Sprinkle the remaining 1/2 cup of cheese evenly over the top of the casserole. Cover and let it sit for about 3 minutes until the cheese melts. For a browned, bubbly top, place the uncovered casserole under the oven broiler on the middle rack for 2 to 3 minutes until the cheese is melted and golden brown.
- Garnish and serve: Optionally, sprinkle with finely chopped fresh parsley leaves or thinly sliced scallions. Serve hot and enjoy your cheeseburger casserole.
Notes
- This recipe is a flavorful one-pot meal reminiscent of classic Hamburger Helper dishes, making it a comforting family favorite.
- If you prefer a milder flavor, adjust the amount of granulated garlic and black pepper to taste.
- Using a broiler-safe pot is helpful if you want the cheese topping browned and bubbly.
- Adding fresh parsley or scallions on top adds a fresh color and subtle flavor contrast.
- Leftovers can be stored covered in the refrigerator for 3 to 4 days and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 613 kcal
- Sugar: 5.5 g
- Sodium: 972 mg
- Fat: 33.1 g
- Saturated Fat: 14.6 g
- Unsaturated Fat: 0.0 g
- Trans Fat: 0 g
- Carbohydrates: 44.9 g
- Fiber: 3.4 g
- Protein: 33.5 g
- Cholesterol: 0 mg
