When my teenagers started high school sports, our dinner schedule went haywire. Four practices, three pickup times, and suddenly I needed something that could feed hungry athletes whenever they burst through the door. This Cheeseburger Casserole became our lifesaver – I’d find empty casserole dishes with forks still sticking out of them. The familiar burger flavors wrapped in creamy, cheesy pasta comfort made everyone happy. And my sink wasn’t buried in cooking pots afterward!

Ingredients

• 1 pound ground beef (450g)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon mustard powder
• 1 teaspoon paprika
• 2 cups elbow macaroni, uncooked (8oz/225g)
• 2 cups beef broth (480ml)
• 1 can (15oz) diced tomatoes, undrained (425g)
• 2 tablespoons tomato paste
• 2 cups shredded cheddar cheese, divided (8oz/225g)
• 1/4 cup dill pickle relish (60ml)
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C) and grab your largest oven-safe skillet or casserole dish.
2. Brown the ground beef in the skillet over medium-high heat, breaking it apart until no pink remains – listen for that satisfying sizzle as it cooks.
3. Add diced onions to the beef and cook for 3-4 minutes until they become translucent and fragrant.
4. Stir in garlic and cook for another 30 seconds, just until you can smell its pungent aroma filling your kitchen.
5. Drain excess fat if there’s more than a tablespoon or so. And you’ll thank yourself later for this step!
6. Mix in Worcestershire sauce, mustard powder, paprika, salt, and pepper, stirring to coat the meat mixture evenly.
7. Add the uncooked macaroni to the skillet, stirring to combine with the beef mixture.
8. Pour in beef broth and undrained diced tomatoes, then add tomato paste and stir everything together.
9. Bring the mixture to a simmer, then reduce heat to medium-low and cook for 8-10 minutes until pasta is almost tender.
10. Stir in half the shredded cheese and the pickle relish until well combined.
11. Sprinkle remaining cheese over the top and transfer the skillet to the preheated oven.
12. Bake uncovered for 10-15 minutes until cheese is bubbly and slightly golden.
13. Remove from oven and let stand for 5 minutes before serving – garnish with fresh parsley if using.

Pro Tips & Variations

My Monday night football crew went wild when I tried the bacon-mushroom twist – just add 4 slices of chopped crispy bacon and 8oz of sautéed mushrooms to the beef mixture. So good with cold beer! For friends who like heat, try the spicy jalapeño kick version by adding 2 diced jalapeños and substituting pepper jack for half the cheddar. Y’all’re gonna need extra napkins for that one! Need a gluten-free option? The pasta swap works beautifully – just use your favorite gluten-free elbow pasta and add an extra 1/4 cup of broth since gluten-free pasta tends to absorb more liquid.

Storage & Food Safety

This cheeseburger casserole keeps well in the refrigerator for up to 4 days when stored in an airtight container. Always ensure your ground beef reaches the USDA-recommended internal temperature of 160°F (71°C) during the initial cooking phase. When reheating, make sure the casserole reaches 165°F (74°C) throughout. The casserole can also be frozen in individual portions for up to 3 months – thaw overnight in the fridge before reheating for best texture results. I often portion leftovers into microwave-safe containers for quick grab-and-go lunches.

Nutrition & Serving Ideas

Nutrient	Amount per serving
Calories	420
Protein	28g
Carbs	30g
Fat	22g
Fiber	2g
Sodium	580mg

 

This hearty cheeseburger casserole pairs perfectly with a crisp dill pickle salad or a side of sweet potato fries for a complete meal that satisfies the burger-and-fries craving. For a lighter option, serve with steamed green beans or a simple garden salad dressed with vinaigrette. I’ve taken this to potlucks with a thermos of Tim Hortons coffee for dessert – the contrast of savory casserole and smooth coffee always hits right after a Nova Scotia hockey game. Try topping individual servings with shredded lettuce, diced tomatoes, and a dollop of special sauce (mayo + ketchup + relish) for the full cheeseburger experience!

FAQs

Can I prep Cheeseburger Casserole ahead and bake it later?

Absolutely! You can prepare the entire casserole up to the baking step, cool it completely, then cover and refrigerate for up to 24 hours. When ready to serve, let it sit at room temperature for about 30 minutes, then bake at 375°F for 20-25 minutes until heated through and bubbly. The flavors actually develop nicely during the wait. If the mixture seems dry after refrigeration, add 2-3 tablespoons of beef broth before baking.

What pasta shapes work best if I don’t have elbow macaroni?

Small to medium pasta shapes with nooks and crannies work wonderfully! Try rotini, shells, or cavatappi – they all catch the sauce beautifully. Avoid long pastas like spaghetti or fettuccine, as they don’t integrate well with the ground beef mixture. Boom! Even broken-up rigatoni works in a pinch. Just remember that different pasta shapes may require slight adjustments to liquid amounts and cooking time, so keep an eye on the pasta’s tenderness before moving to the baking step.

How do I make this casserole a little healthier without losing flavor?

Switch to lean ground turkey or 93% lean ground beef to cut significant fat and calories. Use whole wheat pasta for extra fiber and nutrients. You can reduce cheese to 1½ cups total and amp up flavor with more herbs and spices instead. Mix in 1-2 cups of finely chopped vegetables like bell peppers, carrots, or zucchini when cooking the onions – they’ll blend right in. Low-sodium beef broth helps reduce salt content without sacrificing taste.