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One Pot Cheeseburger Casserole

by Rebecca May 25, 2021

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

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

One Pot Cheeseburger Casserole

Rebecca 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… General Recipes One Pot Cheeseburger Casserole European Print This
Serves: 5 Prep Time: 8 mins Cooking Time: 22 mins 22 mins
Nutrition facts: 811 calories 53 fat
Rating: 5.0/5
( 1 voted )

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!

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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