Description

This Easy Cheeseburger Casserole is a comforting, hearty dish perfect for a weeknight dinner. Featuring ground beef, a savory tomato sauce, tender elbow macaroni, and a blend of melted mozzarella and cheddar cheeses, it combines classic cheeseburger flavors into a creamy, baked casserole that’s both satisfying and simple to make.

Ingredients

Scale

Broth

2 cups water
3 beef bouillon cubes

Main Ingredients

1 pound lean hamburger (92% lean)
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

Dairy

1 cup sour cream
¼ cup whole milk
1½ cups mozzarella cheese, shredded from the block
1½ cups mild cheddar cheese, shredded from the block

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Instructions

Prepare Beef Broth: 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 fully dissolved. Set aside.
Cook Ground Beef: In a large saucepan, cook the ground beef over medium-high heat until it is no longer pink. Drain the grease and return the beef to the pan.
Sauté Aromatics: Reduce heat to medium and add the chopped onion, salt, black pepper, minced garlic, Italian seasoning, garlic powder, and chili powder to the beef. Stir well and cook until the onions become soft and translucent, about 5 to 7 minutes.
Add Sauces and Tomatoes: Stir in Worcestershire sauce, tomato paste, and diced tomatoes along with their juices. Mix thoroughly to combine all ingredients.
Combine Pasta and Broth: Add the dried large elbow macaroni and the prepared beef bouillon broth to the beef mixture. Stir everything together.
Simmer Pasta: Cover the saucepan and let the mixture simmer over medium-low heat for 5 minutes. Then uncover and stir. Cover again and cook for another 5 minutes or until the pasta is fully cooked and tender.
Mix Dairy Ingredients: Stir in the sour cream and whole milk into the beef and pasta mixture until fully incorporated.
Assemble Casserole Layer 1: Pour half of the beef and pasta mixture into a 9×13 inch glass baking dish. Evenly sprinkle half of the shredded mozzarella and cheddar cheese over this layer.
Assemble Casserole Layer 2: Pour the remaining beef and pasta mixture into the dish and spread it evenly over the first layer. Sprinkle the remaining shredded mozzarella and cheddar cheese on top.
Bake: Bake the casserole uncovered at 400°F (204°C) for 10 minutes, or until the sides are bubbling and the cheese is melted and slightly golden.

Notes

Shred the cheese fresh from the block rather than using pre-shredded cheese, as pre-shredded cheese often has preservatives that prevent smooth melting.
This casserole can be assembled the night before and baked fresh when ready to serve, making it ideal for meal prep.
Ground beef can be cooked in larger batches in advance and frozen. Simply add the cooked beef when making the casserole.

Nutrition

Serving Size: 1/5 of casserole
Calories: 520 kcal
Sugar: 6 g
Sodium: 890 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 33 g
Cholesterol: 95 mg