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If you’re looking for a quick and comforting dinner that the whole family will love, this Cheeseburger Casserole recipe is it! Think of it as a hearty, cheesy twist on a classic cheeseburger. It is packed into a warm and bubbly casserole dish. This easy dinner idea is perfect for busy weeknights, potlucks, or anytime you’re craving cheesy ground beef with pasta.
Cheeseburger Casserole: The Ultimate Comfort Food
This easy cheeseburger casserole recipe is the perfect family dinner idea that brings all the cheesy, beefy goodness of a cheeseburger to your table, no grill required. It’s a must-try casserole recipe for dinner that’s budget-friendly, cozy, and totally delicious.
Why You’ll Love This Cheeseburger Casserole
- Family-Friendly: Kids and adults alike love the familiar flavors.
- Easy Ingredients: Made with pantry staples you already have.
- Quick Dinner: Ready in about 30 minutes.
- Comfort Food Classic: Cheesy, beefy, and absolutely satisfying!
Ingredients:
- Ground beef
- Onion, diced
- Garlic, minced
- Diced tomatoes (undrained)
- Tomato sauce
- Worcestershire sauce
- Yellow mustard
- Ketchup
- Salt
- Black pepper
- Elbow macaroni, cooked al dente
- Shredded cheddar cheese
- Shredded mozzarella cheese
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Pin It NowTips & Variations
Add Bacon: Crumble in cooked bacon for a bacon cheeseburger flavor.
Spicy Kick: Add diced jalapeños or a dash of hot sauce.
Low-Carb Option: Swap pasta for cauliflower rice.
Make Ahead: Assemble the casserole a day in advance and refrigerate. Bake when ready to serve.
Frequently Asked Questions
Can I make this Cheeseburger Casserole ahead of time?
Yes! Assemble the casserole and refrigerate (unbaked) for up to 24 hours. Bake when ready to serve.
What pasta works best?
Elbow macaroni is classic, but rotini or penne work great too.
Can I add veggies?
Absolutely! Bell peppers, mushrooms, or zucchini are delicious additions.
Cheeseburger Casserole Recipe
Cheeseburger Casserole
Equipment
- pot
- skillet
- Mixing bowl
- 9×13 Casserole dish
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 1 15-ounce can diced tomatoes (undrained)
- 1 8-ounce can tomato sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons yellow mustard
- 2 teaspoons ketchup
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups elbow macaroni cooked al dente
- 2 cups shredded cheddar cheese divided
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F
- Cook the pasta. Cook elbow macaroni according to package directions. Drain and set aside.
- Brown the beef. In a large skillet, cook ground beef and onions over medium heat until beef is no longer pink. Drain excess grease. Add garlic and sauté for 1 more minute.
- Make the sauce. Stir in diced tomatoes, tomato sauce, Worcestershire sauce, mustard, ketchup, salt, and pepper. Let simmer for 5 minutes.
- Assemble the casserole. In a greased 9×13 baking dish, combine the cooked pasta with the beef mixture. Stir in 1 cup cheddar cheese.
- Top it off. Sprinkle mozzarella cheese and the remaining cheddar cheese evenly on top.
- Bake. Bake uncovered for 15-20 minutes, until cheese is melted and bubbly.
Notes
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in the oven at 350°F until heated through, or microwave single portions.
This sounds totally awesome!! I can’t wait to try it!!!