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Cheeseburger Casserole

Delightfully gooey, this cheeseburger casserole is a breeze to make and will have everyone asking for seconds.
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 5
Calories 707 kcal


  • 2 cups water
  • 3 beef bouillon cubes
  • 1 pound lean hamburger (92%)
  • 1 onion, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons minced garlic
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • 15 ounces diced tomatoes
  • 2 cups dried large elbow macaroni
  • 1 cup sour cream
  • ¼ cup whole milk
  • cups mozzarella cheese, shredded from the block
  • cups mild cheddar cheese, shredded from the block


  • In a medium bowl, add 2 cups of water and 3 beef bouillon cubes. Microwave on high for 4 to 5 minutes, 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 the chopped onion, salt, pepper, minced garlic, Italian seasoning, garlic powder, and chili powder. Stir well and let it cook until onions are soft and translucent, about 5 to 7 minutes
  • Add Worcestershire sauce, tomato paste, and diced tomatoes (in their juices) and stir together.
  • Add the dried large elbow macaroni noodles and beef bouillon broth to the beef mixture and stir together.
  • 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.
  • Stir in the sour cream and milk.
  • Pour half of the beef and pasta mixture into a 9x13 glass baking dish. Sprinkle half of the mozzarella and cheddar cheese over the casserole
  • Pour the remaining mixture into the dish and spread evenly. Sprinkle the remaining half of the mozzarella and cheddar cheese over the top of the casserole.
  • Bake uncovered at 400°F for 10 minutes, or until the sides of the casserole are bubbling.


  • Make sure you shred the cheese fresh from the block rather than buying pre-shredded cheese. Pre-shredded cheese tends to be coated with a preservative which means it doesn't melt as well.
  • This recipe can be assembled ahead of time the night before and popped in the oven when you are ready to bake it.
  • Ground beef can be cooked ahead of time in larger batches and frozen until you need it. Add the cooked ground beef and continue the recipe as written.


Sodium: 1784mgCalcium: 546mgVitamin C: 12mgVitamin A: 1150IUSugar: 8gFiber: 4gPotassium: 880mgCholesterol: 144mgCalories: 707kcalSaturated Fat: 19gFat: 34gProtein: 46gCarbohydrates: 54gIron: 5mg