Prep time: 8 mins | Cook time: 22 mins | Total time: 30 mins | Servings: 5
Catch your breath because you are about to be blown away with this cheesy, meaty, and freaking delicious One-Pot Cheeseburger Casserole! The most requested dish at home, super comforting, and a true winner!
Ingredients
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3 ½ c. shredded cheddar cheese, at room temp. Separated.
1 pound Ground Beef, 85% lean
Salt/Pepper, to taste
1 small yellow onion, diced
2 cloves garlic, minced
2 tsp Worcestershire sauce
2 tbsp tomato paste
4 c. beef broth
1 (16 ounces) box elbow macaroni (uncooked)
¾ c. sour cream, at room temp
½ c. whole milk, at room temp
Chopped Parsley, to garnish
How to make One-Pot Cheeseburger Casserole
Step 1: Ready the cheese, shred and set aside. Make sure to bring it to room temperature before adding it to the pasta.
Step 2: With enough salt and pepper, season the ground beef. Then, in a large pot, cook the ground beef with the onions, breaking the meat to piece. When done, drain the excess grease. Add in the minced garlic and continue to cook for a minute more. Then, stir in the Worcestershire sauce and the tomato paste until incorporated. Pour in the beef broth and add in the uncooked macaroni. Stir and bring to a gentle simmer on medium or medium-low heat.
Step 3: Cover with the lid and heat the mixture for about 4 minutes. Remove the cover, briefly stir, then cover again. Cook for another 4 minutes until the macaroni is almost cooked through.
Step 4: Adjust the heat to low and stir in the room temperature sour cream followed by half of the milk.
Step 5: Slowly sprinkle in 2 1/2 cups of shredded cheddar, stirring until melted and have a uniform consistency. Now, top it with the rest of the cheese. Cover and continue to heat for 2 to 3 minutes more to melt the cheese.
Step 6: Garnish with parsley. Serve and enjoy!
Notes:
For a creamier consistency, add whole milk. If you prefer lower-fat milk, it’s okay to also use them.
Make-Ahead Cheeseburger Casserole:
To make this ahead, simply follow the recipe but cook the pasta for 7 minutes instead of 8 minutes. Do the steps until step 4, right before the cheese was added. Allow the casserole to cool before topping it with cheese. Store in the fridge for up to 2 days. When ready to serve, bake for about 15 minutes at 350 degrees oven, covered. Uncover and bake for 10 minutes more. Before serving, garnish with parsley. Enjoy!
Nutrition Facts:
Calories: 811kcal | Carbohydrates: 36g | Protein: 44g | Fat: 53g | Saturated Fat: 28g | Cholesterol: 167mg | Sodium: 1390mg | Potassium: 671mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1145IU | Vitamin C: 4.1mg | Calcium: 683mg | Iron: 3.6mg
Ingredients
- 3 ½ c. shredded cheddar cheese, at room temp. Separated.
- 1 pound Ground Beef, 85% lean
- Salt/Pepper, to taste
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tsp Worcestershire sauce
- 2 tbsp tomato paste
- 4 c. beef broth
- 1 (16 ounces) box elbow macaroni (uncooked)
- ¾ c. sour cream, at room temp
- ½ c. whole milk, at room temp
- Chopped Parsley, to garnish
Instructions
Step 1: Ready the cheese, shred and set aside. Make sure to bring it to room temperature before adding it to the pasta.
Step 2: With enough salt and pepper, season the ground beef. Then, in a large pot, cook the ground beef with the onions, breaking the meat to piece. When done, drain the excess grease. Add in the minced garlic and continue to cook for a minute more. Then, stir in the Worcestershire sauce and the tomato paste until incorporated. Pour in the beef broth and add in the uncooked macaroni. Stir and bring to a gentle simmer on medium or medium-low heat.
Step 3: Cover with the lid and heat the mixture for about 4 minutes. Remove the cover, briefly stir, then cover again. Cook for another 4 minutes until the macaroni is almost cooked through.
Step 4: Adjust the heat to low and stir in the room temperature sour cream followed by half of the milk.
Step 5: Slowly sprinkle in 2 1/2 cups of shredded cheddar, stirring until melted and have a uniform consistency. Now, top it with the rest of the cheese. Cover and continue to heat for 2 to 3 minutes more to melt the cheese.
Step 6: Garnish with parsley. Serve and enjoy!
Notes
For a creamier consistency, add whole milk. If you prefer lower-fat milk, it’s okay to also use them. Make-Ahead Cheeseburger Casserole: To make this ahead, simply follow the recipe but cook the pasta for 7 minutes instead of 8 minutes. Do the steps until step 4, right before the cheese was added. Allow the casserole to cool before topping it with cheese. Store in the fridge for up to 2 days. When ready to serve, bake for about 15 minutes at 350 degrees oven, covered. Uncover and bake for 10 minutes more. Before serving, garnish with parsley. Enjoy!
