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Cheeseburger Casserole

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A slice of pizza on a metal pan filled with food, with Casserole and Cheese
Delightfully gooey, this Cheeseburger Casserole is a breeze to make and will have everyone asking for seconds.
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This Cheeseburger Casserole recipe is vintage cooking at it’s best — putting all of the juicy flavors of your favorite burger in casserole form. Think of it as your favorite Hamburger Helper, only better, because it’s deliciously homemade.

If you enjoy this easy pasta bake, be sure to try some of our other favorite casserole dinner recipes like Easy Lasagna Casserole, Swedish Meatballs and Noodles or Pizza Casserole.

A plate of food, with Casserole and Cheese

MORE PASTA RECIPES
Stuffed Shells | Chicken Alfredo Bake


CHEESEBURGER CASSEROLE INGREDIENTS

Don’t let this long list defer you, most items are spices and seasonings that you likely have in the kitchen cupboards anyway!

A bunch of food on a table, with Casserole and Cheese

You will need:

  • 1 lb 92% lean hamburger meat
  • 1 onion, chopped
  • 1 tsp salt
  • ½ tsp 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 of diced tomatoes
  • 2 cups of water
  • 3 beef bouillon cubes
  • 2 cups of dried large elbow macaroni
  • 1 cup of sour cream
  • ¼ cup of whole milk
  • 1 ½ cups of shredded mozzarella cheese (shredded from the block)
  • 1 ½ cups of shredded mild cheddar cheese (shredded from the block)

SUBSTITUTIONS AND ADDITIONS

CHEESE: The combination of mozzarella and cheddar gives this casserole a layered dimension, however, you could easily substitute another type of cheese just as you would a regular burger. Colby Jack would make a good choice!

PASTA: Rotini noodles and mini shells can be substituted for macaroni, or any of your favorite small pasta that can grab on to the meat and cheese mixture.

SOUR CREAM: Plain Greek yogurt can also be used in the place of sour cream.

HOW TO MAKE THIS CHEESEBURGER CASSEROLE RECIPE

STEP ONE: In a medium bowl, add 2 cups of water and 3 beef bouillon cubes. Microwave on high for 4-5 minutes, or until the beef bouillon cubes are dissolved. Set aside.

Many different types of food on a plate, with Casserole and Cheeseburger

STEP TWO: In a large saucepan, cook the ground beef over medium-high heat until no longer pink. Drain the grease and return the beef to the pan.

STEP THREE: Turn the heat down to medium and add chopped onions, salt, pepper, minced garlic, Italian seasonings, garlic powder, and chili powder. Stir well and let it cook until the onions are soft and translucent, usually about 5-7 minutes.

STEP FOUR: Add the worcestershire sauce, tomato paste, and diced tomatoes (in their juices) and stir together.

A table topped with different types of food

STEP FIVE: Next, add the dried large elbow macaroni noodles and beef bouillon broth to the beef mixture and stir together.

STEP SIX: Cover and let simmer over medium-low heat for 5 minutes. Uncover and stir. Cover again and let cook for another 5 minutes, or until the pasta is done.

STEP SEVEN: Stir in the sour cream and milk.

STEP EIGHT: Pour ½ of the beef and pasta mixture into a 9×13 glass baking dish. Sprinkle ½ of the mozzarella and cheddar cheese over the casserole.

STEP NINE: Pour the remaining casserole into the dish and spread evenly. Sprinkle the remaining ½ of mozzarella and cheddar cheese over the top of the casserole.

STEP TEN: Bake uncovered at 400 degrees for 10 minutes, or until the sides of the casserole are bubbling.

STORAGE

IN THE FRIDGE

To prepare ahead of time, or to save for up to two days in the fridge, place in an airtight container or cover with plastic wrap or aluminum foil. Simply stop before the final baking step if preparing ahead.

IN THE FREEZER

To freeze, store in an airtight container. To reheat, simply do so in the oven at 350 for about 10 minutes, or until the cheese is bubbly.

SERVE THIS WITH

A Caesar side salad and Easy Corn Bread complement the beef, cheese, and noodles of the dish. You can also put out a tray of lettuce, tomatoes, and crumbled bacon to garnish the top of the casserole.

cheeseburger casserole in glass 9x13 dish being scooped out with serving spoon

This Cheeseburger Casserole recipe makes it so easy to make your own homemade hamburger helper from scratch. The seasoned ground beef and tomato mixture and cheesy sauce are stirred in with elbow macaroni to make a tasty dinner your family just can’t get enough of!

MORE EASY DINNER RECIPES YOU’LL LOVE

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A slice of pizza on a metal pan filled with food, with Casserole and Cheese

Cheeseburger Casserole

5 from 1 vote
Delightfully gooey, this Cheeseburger Casserole is a breeze to make and will have everyone asking for seconds.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 5

Ingredients
  

  • 1 lb lean hamburger 92%
  • 1 onion chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp minced garlic
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 15 oz can diced tomatoes
  • 2 cups water
  • 3 beef bouillon cubes
  • 2 cups dried large elbow macaroni
  • 1 cup sour cream
  • 1/4 cup whole milk
  • 1 1/2 cups mozzarella cheese shredded from block
  • 1 ½ cups mild cheddar cheese shredded from block

Instructions
 

  • In a medium bowl add 2 cups water and 3 beef bouillon cubes. Microwave on high for 4-5minutes, or until the beef bouillon cubes are dissolved. Set aside.
  • In a large saucepan, cook ground beef over medium high heat until no longer pink. Drain grease and return beef to the pan.
  • Turn heat down to medium and add chopped onion, salt, pepper, minced garlic, italianseasonings, garlic powder, and chili powder. Stir well and let cook until onions are soft andtranslucent, about 5-7 minutes
  • Add worcestershire sauce, tomato paste and diced tomatoes (in their juices) and stir together.
  • Next add the dried large elbow macaroni noodles and beef bouillon broth to the beef mixture andstir together.
  • Cover and let simmer over medium-low heat for 5 minutes. Uncover and stir. Cover again and letcook for another 5 minutes, or until pasta is done.
  • Stir in sour cream and milk.
  • Pour ½ of the beef and pasta mixture into a 9×13 glass baking dish. Sprinkle ½ of the mozzarella and cheddar cheese over the casserole
  • Pour the remaining casserole into the dish and spread evenly. Sprinkle the remaining ½ of mozzarella and cheddar cheese over the top of the casserole.
  • Bake uncovered at 400 degrees for 10 minutes, or until the sides of the casserole are bubbling.

Notes

PRO TIP: Try adding crumbled bacon for an extra tasty crunch.

Nutrition

Calories: 707kcal | Carbohydrates: 54g | Protein: 46g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 144mg | Sodium: 1784mg | Potassium: 880mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1150IU | Vitamin C: 12mg | Calcium: 546mg | Iron: 5mg
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Proudly Prepared by the Spaceships Kitchen

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  1. Theresa Marie Keener says

    My son won’t eat tomatoes. Can I substitute tomato paste or something? Or just leave it out completely?

  2. Rayna says

    Delicious!

    I used beef broth instead of bullion and did 3 c pasta to match 3 c broth and that worked just fine! I also subbed the sour cream with cream cheese. Awesome recipe great flavor!!

  3. Amber says

    Because of dietary restrictions, I subbed ground Turkey for ground beef, used chick pea cavatappi for the pasta, subbed almond milk for whole milk, and used greek yogurt instead of sour cream. It was a HIT. Thank you!!!

  4. Lisa V says

    5 stars
    The ONLY changes I made was instead of diced tomatoes I used a can of rotel, cut back on the salt just because of the boullion cubes and threw some pepper Jack cheese in place of half of the mozzarella. Gave it a nice little kick and EVERYONE loved it! Definitely will make again.