Description
Cheeseburger Casserole brings comfort and nostalgia to your dinner table with classic burger flavors packed into a hearty, cheesy baked dish. Weeknight dinners become simple and satisfying when this crowd-pleasing recipe makes its way from your kitchen to the family table.
Ingredients
Scale
Main Ingredients:
- 1 lb ground beef (85% lean)
- 3 ½ cups shredded cheddar cheese
- 1 (16 oz) box elbow macaroni
Supporting Ingredients:
- 4 cups beef broth
- ¾ cup sour cream
- ½ cup whole milk
Aromatics and Seasonings:
- 1 small yellow onion
- 2 cloves garlic
- 2 teaspoons Worcestershire sauce
- 2 tablespoons tomato paste
- Salt and pepper
Instructions
- Grab your 1 lb. ground beef and season generously with salt and pepper. Sizzle the meat with diced onions in a large pot over medium heat, breaking it into small crumbles.
- Drain any excess grease from the beef. Toss in minced garlic and cook for 60 seconds until aromatic.
- Mix Worcestershire sauce and 2 tablespoons tomato paste into the meat mixture until fully incorporated.
- Pour 4 cups beef broth into the pot. Add the entire 16 oz. box of uncooked elbow macaroni. Stir thoroughly.
- Bring the mixture to a gentle simmer. Cover and cook for 5 minutes at medium-low heat.
- Uncover, stir the pasta, then re-cover and cook for another 5 minutes until pasta reaches al dente consistency.
- Reduce heat to low. Fold in ¾ cup sour cream and ½ cup whole milk, adding extra milk if the sauce seems thick.
- Gradually sprinkle 2 ½ cups shredded cheddar cheese into the pot, stirring until completely melted and sauce becomes smooth.
- Distribute remaining cheese across the top of the casserole. Cover and cook for 2-3 minutes until cheese melts completely.
- Garnish with chopped parsley and serve hot directly from the pot.
Notes
- Grate the cheese cold and let it warm slightly for easier melting and smoother texture.
- Choose lean ground beef to minimize excess grease and keep the casserole from becoming too oily.
- For a gluten-free version, replace elbow macaroni with gluten-free pasta or cauliflower rice.
- Fresh parsley adds a bright flavor and color pop, but dried herbs work in a pinch if fresh aren’t available.
- Prep Time: 10 minutes
- Cook Time: 16-17 minutes
- Category: Casseroles
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 505 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 31 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg