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This Cheeseburger Casserole features all the flavors of a cheeseburger, from the savory beef to the cheese to the pickles. It’s a quick, easy dinner that the entire family will love.
I love coming up with new and creative ways to enjoy classic flavors. Instead of making basic cheeseburgers all the time, I’ve turned the flavors into other recipes like cheeseburger soup, cheeseburger dip, cheeseburger pie, and this cheeseburger casserole. It’s one of our favorite family dinners right now!
Why I Love This Cheeseburger Casserole
- Easy to make. Like most casseroles, this recipe is super easy to make which is perfect for busy weeknights. I love that I can have dinner on the table in under an hour.
- Super cheesy. I didn’t take the “cheese”burger part of this recipe lightly. It’s topped with two cups of shredded cheese, adding a super cheesy, gooey finish.
- Loved by everyone. I have yet to find someone who doesn’t love this cheeseburger casserole! It has all the flavors of a cheeseburger in casserole form.
Recipe Ingredients
Here’s an overview of the ingredients needed to make this casserole. Scroll down to the recipe card below for the exact measurements.
- Elbow macaroni – Other similar noodles would be fine too.
- Olive oil – For cooking the aromatics.
- Aromatics – Onion & garlic.
- Ground beef – I like to use 80/20 ground beef to reduce the amount of excess grease.
- Tomato paste – Adds the rich tomato flavor to the dish.
- Diced tomatoes – Be sure to drain them to prevent the mixture from being too watery.
- Worcestershire sauce – Adds the rich umami beef flavor to the dish.
- Spices – Italian seasoning, salt, and black pepper.
- Beef broth – Use low-sodium if possible.
- Dill pickles – Pickles are one of my favorite cheeseburger toppings so of course they appear in this casserole. Feel free to omit them if your family doesn’t love pickles as much.
- Cheese – It’s not a cheeseburger without cheese! Equal parts of mozzarella and cheddar are used in this recipe.
How To Make Cheeseburger Casserole
This recipe comes together in just a handful of steps. The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 375F. Coat the baking dish with nonstick spray.
- Cook the pasta. Cook the elbow macaroni in salted water according to the package instructions. Drain and set aside.
- Cook the beef. Heat the olive oil over medium heat. Cook the ground beef until browned, breaking it into small pieces as it cooks. Drain excess grease then add the diced onion. Cook for 2-3 minutes then stir in the garlic.
- Add the other ingredients. Mix in the tomato paste, diced tomatoes, Worcestershire sauce, and spices. Simmer for 3-4 minutes. Stir in the beef broth, followed by the chopped pickles.
- Combine. Combine the macaroni and beef mixture in a large bowl (or directly in the baking dish).
- Bake. Transfer the mixture to the prepared baking dish. Sprinkle with mozzarella and cheddar cheese. Bake for 15-20 minutes. Cool for 5 minutes then enjoy!
Casserole Variations
Here are a few ways to customize this cheeseburger casserole recipe.
- Add more veggies. Add diced bell peppers, mushrooms, or frozen peas to the beef mixture for extra flavor and texture.
- Swap the protein. Use ground turkey or chicken instead of beef if preferred.
- Try a different cheese. Swap mozzarella and cheddar for Monterey Jack, Colby, or a Mexican blend.
- Make it creamy. Stir in 1/4 cup of sour cream or cream cheese to the beef mixture before combining with the pasta.
- Add more pickles. For extra tang, sprinkle additional chopped dill pickles on top of the casserole before serving.
How To Store & Reheat Leftovers
- Fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer. This casserole freezes well. Assemble it without baking, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
- Reheat. Reheat individual portions in the microwave or the entire casserole in the oven at 350°F (175°C) until warmed through.
Cheeseburger Casserole
This Cheeseburger Casserole features all the flavors of a cheeseburger, from the savory beef to the cheese to the pickles. It's a quick, easy dinner that the entire family will love.
Servings: 6 people
Ingredients
- 2 cups elbow macaroni
- 1 Tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 pound ground beef
- ¼ cup tomato paste
- 14.5 ounces diced tomatoes drained
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- ½ cup beef broth
- 1/2 cup dill pickles chopped
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C) and lightly spray a 9×13-inch baking dish with non-stick cooking spray.
- Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease if necessary.
- Add the diced onion to the skillet with the beef and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Mix in the tomato paste, diced tomatoes, Worcestershire sauce, Italian seasoning, salt, and black pepper. Let the mixture simmer for 3-4 minutes, then stir in the beef broth.
- Add the chopped dill pickles to the skillet and stir until evenly combined.
- In a large mixing bowl or directly in the skillet, combine the cooked macaroni with the beef mixture. Stir until the pasta is fully coated.
- Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the mozzarella and cheddar cheese over the top.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly. Let the casserole cool for 5 minutes before serving. Enjoy!
Last Step:
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 943kcal | Carbohydrates: 47g | Protein: 44g | Fat: 64g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 170mg | Sodium: 1454mg | Potassium: 711mg | Fiber: 1g | Sugar: 9g | Vitamin A: 764IU | Vitamin C: 1mg | Calcium: 472mg | Iron: 6mg
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