Prep time: 8 mins | Cook time: 22 mins | Total time: 30 mins | Servings: 5
You will surely forget your name because of this insanely delicious Cheeseburger Casserole! Super easy to prep with only a few simple ingredients and ready in just under thirty minutes! One of my favourite and go-to one-pot casserole recipes to keep!
Planning to feed a crowd, this delicious, cheesy, and meaty Cheeseburger Casserole is perfect. The ultimate comfort food and a great freezer meal will get you even more hooked!
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 (room temperature)
½ c. whole milk (room temperature)
Chopped Parsley, to garnish
How to make One-Pot Cheeseburger Casserole
Step 1: Ready the cheese, shred and set aside. Make sure that the cheese is at room temperature before adding it to the pasta water.
Step 2: With your desired amount of salt and pepper, season the ground beef.
Step 3: Along with the onions, cook and crumble the ground beef in a large pot over medium heat. When done, drain the excess grease. Add in the minced garlic and continue to cook for a minute more. Now, add in the Worcestershire sauce along with the tomato paste. Stir well until incorporated. Pour in the broth, add in the uncooked macaroni, and stir. Then, bring the mixture to a gentle simmer over medium or medium-low heat.
Step 4: Cover the pot with the lid and continue to heat for another 4 minutes. Remove the cover and briefly stir. Cover the pot again and cook for additional 4 minutes.
Step 5: Adjust the heat to low before stirring in the room temperature sour cream and half of the milk. You can add the other half if you’d like. Slowly sprinkle in 2 1/2 cups shredded cheddar while stirring until the cheese has melted and the mixture has a uniform consistency. Top with the rest of the cheese, cover the dish again, and heat for another 2 to 3 minutes until the additional cheese has melted.
Step 6: Before serving, garnish with parsley. Enjoy!
Notes:
For a creamier consistency, whole milk is recommended. If you prefer lower-fat milk, you can use that, too.
Make-Ahead Cheeseburger Casserole:
You can prep this casserole ahead as instructed except cook the pasta for about 7 minutes, covered instead of 8.
Follow the recipe before adding the extra cheese on top.
Allow the casserole to cool before topping it with cheese.
Place in the fridge for up to 2 days. When ready to serve, bake the casserole in a 350 degrees oven for about 15 minutes, covered.
Uncover and continue to bake for another 10 minutes.
Garnish with parsley and serve. 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 (room temperature)
- ½ c. whole milk (room temperature)
- Chopped Parsley, to garnish
Instructions
Step 1: Ready the cheese, shred and set aside. Make sure that the cheese is at room temperature before adding it to the pasta water.
Step 2: With your desired amount of salt and pepper, season the ground beef.
Step 3: Along with the onions, cook and crumble the ground beef in a large pot over medium heat. When done, drain the excess grease. Add in the minced garlic and continue to cook for a minute more. Now, add in the Worcestershire sauce along with the tomato paste. Stir well until incorporated. Pour in the broth, add in the uncooked macaroni, and stir. Then, bring the mixture to a gentle simmer over medium or medium-low heat.
Step 4: Cover the pot with the lid and continue to heat for another 4 minutes. Remove the cover and briefly stir. Cover the pot again and cook for additional 4 minutes.
Step 5: Adjust the heat to low before stirring in the room temperature sour cream and half of the milk. You can add the other half if you’d like. Slowly sprinkle in 2 1/2 cups shredded cheddar while stirring until the cheese has melted and the mixture has a uniform consistency. Top with the rest of the cheese, cover the dish again, and heat for another 2 to 3 minutes until the additional cheese has melted.
Step 6: Before serving, garnish with parsley. Enjoy!
Notes
For a creamier consistency, whole milk is recommended. If you prefer lower-fat milk, you can use that, too. Make-Ahead Cheeseburger Casserole: You can prep this casserole ahead as instructed except cook the pasta for about 7 minutes, covered instead of 8. Follow the recipe before adding the extra cheese on top. Allow the casserole to cool before topping it with cheese. Place in the fridge for up to 2 days. When ready to serve, bake the casserole in a 350 degrees oven for about 15 minutes, covered. Uncover and continue to bake for another 10 minutes. Garnish with parsley and serve. Enjoy!
