Prep time: 8 mins | Cook time: 22 mins | Total time: 30 mins | Servings: 5
This is a super comforting casserole perfect for all cheeseburger lovers out there! Incredibly easy and fast to whip up. Plus, it is a great make-ahead meal. Cheesy, meaty, crazy delicious, and the best homemade version of our ever favourite Hamburger Helper!
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: After shredding the cheese, set them aside for now. Make sure to let the cheese come to room temperature before adding it to the pasta.
Step 2: With salt and pepper, season the ground beef. Cook the beef with the onion in a large pot over medium heat, breaking the meat apart as it cooks. When done, drain the excess grease. Add the minced garlic and continue to cook for a minute more.
Step 3: To the ground meat mixture in the skillet, add the Worcestershire sauce and the tomato paste. Stir well until combined. Pour in the beef broth, then add the uncooked macaroni. Stir well and bring the mixture to a gentle simmer over medium or medium-low heat.
Step 4: Put the lid on and heat for about 4 minutes. Remove the cover and briefly stir. Replace the lid and continue to heat for another 4 minutes. Then, adjust the heat to low.
Step 5: Add the room temperature sour cream along with half of the milk. You can add the other half of the milk if desired. Then, slowly sprinkle in 2 ½ cups of the shredded cheddar, stirring constantly until the cheese has melted and the mixture has an even consistency. Lastly, top with the rest of the cheese.
Step 6: Cover and cook for another 2 to 3 minutes until the cheese has completely melted.
Step 7: Before serving, top with parsley. Enjoy!
Notes:
For a creamier consistency, whole milk is recommended. But you can also use lower fat milk if desired.
For a cheeseburger flare, you can add a tsp of ketchup and yellow mustard when cooking the pasta. If desired, you can even add dill relish at the end.
Make-Ahead Method:
When making this ahead, cook the pasta covered for about 7 minutes instead of 8.
Follow the recipe as is and stop before adding the cheese. Allow the casserole to cool down, then top with cheese.
Place in the fridge for up to 2 days. When ready to bake, pop in a 350 degrees oven for about 15 minutes, covered. Take the lid off and continue to cook for another 10 minutes. Before serving, top 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: After shredding the cheese, set them aside for now. Make sure to let the cheese come to room temperature before adding it to the pasta.
Step 2: With salt and pepper, season the ground beef. Cook the beef with the onion in a large pot over medium heat, breaking the meat apart as it cooks. When done, drain the excess grease. Add the minced garlic and continue to cook for a minute more.
Step 3: To the ground meat mixture in the skillet, add the Worcestershire sauce and the tomato paste. Stir well until combined. Pour in the beef broth, then add the uncooked macaroni. Stir well and bring the mixture to a gentle simmer over medium or medium-low heat.
Step 4: Put the lid on and heat for about 4 minutes. Remove the cover and briefly stir. Replace the lid and continue to heat for another 4 minutes. Then, adjust the heat to low.
Step 5: Add the room temperature sour cream along with half of the milk. You can add the other half of the milk if desired. Then, slowly sprinkle in 2 ½ cups of the shredded cheddar, stirring constantly until the cheese has melted and the mixture has an even consistency. Lastly, top with the rest of the cheese.
Step 6: Cover and cook for another 2 to 3 minutes until the cheese has completely melted.
Step 7: Before serving, top with parsley. Enjoy!
Notes
For a creamier consistency, whole milk is recommended. But you can also use lower fat milk if desired. For a cheeseburger flare, you can add a tsp of ketchup and yellow mustard when cooking the pasta. If desired, you can even add dill relish at the end. Make-Ahead Method: When making this ahead, cook the pasta covered for about 7 minutes instead of 8. Follow the recipe as is and stop before adding the cheese. Allow the casserole to cool down, then top with cheese. Place in the fridge for up to 2 days. When ready to bake, pop in a 350 degrees oven for about 15 minutes, covered. Take the lid off and continue to cook for another 10 minutes. Before serving, top with parsley. Enjoy!
