Cheeseburger Casserole
This cheeseburger casserole recipe has all the flavors of a classic cheeseburger in a bowl! Made with beef, cheese, tomatoes, onions, and dill pickles, this cheesy casserole is perfect for busy weeknights and bakes up in just 30 minutes.
Carmyn's Notes
This easy cheeseburger casserole recipe has everything you love about a classic cheeseburger baked into a cozy pasta dish.
With minimal preparation and just a handful of ingredients, this cheesy casserole comes together fast, making it the perfect quick weeknight meal for busy families. We love to eat this casserole with chewy dinner rolls or cheesy garlic bread.
Lean ground beef, juicy tomatoes, tender pasta, melty cheese, and tangy pickles all combine into a casserole that’s loaded with lots of flavor in every bite. It also makes a perfect meal prep option for the entire family, just reheat and enjoy.
If you love hearty pasta casseroles that don't take a ton of time, this one will quickly become a favorite!
Enjoy! xx
Ingredients & Substitutions
Ground Beef: We like to use lean ground beef, but if you go with a fattier blend, just be sure to drain off the extra grease after cooking. You can also swap in ground turkey or ground chicken if that’s what you have on hand.
Cooked Pasta: Elbow macaroni is our go-to for that classic casserole taste, but any short pasta works like rotini, shells, or penne.
Beef Broth: Keeps the casserole saucy and flavorful without drying out in the oven. You swap it out with chicken broth.
Onions & Garlic: These aromatics add the savory base flavor that makes this casserole taste just like a cheeseburger.
Canned Tomatoes & Tomato Paste: This combo gives the sauce a rich, tangy flavor that ties all the cheeseburger flavors together. You can use canned diced tomatoes for a chunkier texture, or crushed tomatoes for a thicker, smoother consistency.
Cheese: Shredded sharp cheddar cheese is classic, but feel free to mix in mozzarella, Colby Jack, or even pepper jack for a little spicy kick. The trick is to use a block of solid cheese and grate it fresh with a grater. Pre-shredded cheeses often contain caking agents that prevent the cheese from melting evenly.
Spices: We kept it simple with garlic powder, beef bouillon, sea salt, and pepper. For a more herby flavor, add a teaspoon of Italian seasoning. Oregano, chili powder, or a pinch of ground cumin are also tasty additions.
How to Make Hamburger Casserole
Step 1
Preheat the oven to 350°F (176°C) and boil the pasta according to package directions.
Step 2
In a large soup pot over medium heat, heat 1 tablespoon olive oil. Add the yellow onion to the pot and saute until soft and translucent, about 6-7 minutes.
Step 3
Add the ground beef and break it up with a spatula. Season with garlic powder, salt, and black pepper.
Cook until the beef is browned and cooked through. Add the tomato paste and stir until fully incorporated, cooking for 2-3 minutes.
Step 4
Add the canned diced tomatoes, beef broth, and beef bouillon cube to the beef mixture, stirring until fully incorporated.
Add the sharp cheddar cheese and stir until fully melted and incorporated.
Step 5
Add the cooked pasta and dill pickles and fold together until fully combined. Taste and season with more salt and pepper if needed.
Step 6
Transfer the ingredients from the pot to a 9' x 13' casserole dish.
Top with the remaining cheese and bake for 20 minutes, covered with aluminum foil. Remove the foil and bake for another 10 minutes.
Step 7
Remove from the oven and let it set for about 10 minutes.
Step 8
Scoop into a bowl, top with fresh chopped dill pickles and sour cream, and enjoy!
How to Store
How to Store: Cover the casserole dish tightly with plastic wrap, or transfer to an airtight container, and refrigerate for up to 3-4 days.
How to Freeze: Let the casserole cool completely, then wrap it well in plastic wrap or place it in a freezer-safe container. Freeze for up to 3 months.
How to Reheat: Warm in the oven at 350°F until heated through, or microwave each portion size in short intervals until warmed through. If frozen, thaw in the fridge overnight before reheating.
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Cheeseburger Casserole
INGREDIENTS
- 1 pound (454 g) ground beef
- 1 tablespoon (14 g) olive oil
- 1 teaspoon (6 g) salt
- ½ teaspoon (1 g) black pepper
- 1 (70 g) small yellow onion (diced)
- 2 tablespoons (32 g) tomato paste
- 1 can (411 g) diced tomatoes (do not drain)
- 8 oz (227 g) elbow macaroni (cooked)
- ⅓ cup (48 g) dill pickles (optional, chopped)
- 8 oz (227 g) sharp cheddar cheese (shredded, 2 cups)
- 2 teaspoons (6 g) garlic powder
- 1 ½ cups (360 g) beef broth
- 1 cube (4 g) beef bouillon
Topping
- 4 oz (113.4 g) sharp cheddar cheese (shredded, about 1 cup)
INSTRUCTIONS
- Preheat the oven to 350°F (176°C) and boil the pasta according to package directions.
- In a large soup pot over medium high heat, heat 1 tablespoon (14 g) olive oil. Add 1 (70 g) small yellow onion to the pot and saute until soft and translucent, about 6-7 minutes. Add 1 pound (454 g) ground beef and break up with a spatula. Season with 2 teaspoons (6 g) garlic powder, 1 teaspoon (6 g) salt and ½ teaspoon (1 g) black pepper. Cook until beef is browned and cooked through. Add 2 tablespoons (32 g) tomato paste and stir until fully incorporated, cooking for 2-3 minutes.
- Add 1 can (411 g) diced tomatoes, 1 ½ cups (360 g) beef broth, 1 cube (4 g) beef bouillon and stir together until fully incorporated. Add 8 oz (227 g) sharp cheddar cheese and stir until the cheese is fully melted and mixed in.
- Add the cooked 8 oz (227 g) elbow macaroni and ⅓ cup (48 g) dill pickles and mix together until fully combined. Taste and season with more salt and pepper if needed.
- Transfer the ingredients from the pot to a 9' x 13' casserole dish. Top with 4 oz (113.4 g) sharp cheddar cheese and bake in the oven for 20 minutes, covered with aluminum foil. Remove the foil and bake for another 10 minutes.
- Remove from the oven and let it set for about 10 minutes. Scoop into a bowl, top with fresh chopped dill pickles and enjoy!
Hi! Question: what if I don’t want to use beef bullion cubes? I’ll don’t want to have to buy some just for one recipe. Is there a good sub? TIA!
Hi Susan, you could omit this or use a splash of Worcestershire sauce in its place. The beef bouillon cube just helps with a rich umami flavor.