Cheeseburger Casserole

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Check out our warm and comforting cheeseburger casserole made with seasoned ground beef, gooey cheddar cheese, and tender elbow noodles!

Until recently, I had never tried cheeseburger casserole. In fact, I didn’t know such a thing even existed.

Apparently, I’ve been missing out. If you’ve never tried before, it tastes like homemade hamburger helper.

Except, that our casserole uses real cheddar cheese, lean ground beef, and elbow macaroni noodles.

The cheesy cheeseburger casserole in saucepan.

Also, it’s a lot yummier than the boxed stuff. Best of all, it’s done in about 30-minutes.

For the full burger experience, I recommend topping it with diced tomatoes and crisp Romaine lettuce.

So, shall we get started?

An up-close view of the casserole on a plate.

How to make macaroni cheeseburger casserole?

First, start by cooking the ground beef and diced onions in a large saucepan over medium heat.

When the beef has browned, turn off the heat and drain the grease. Once that’s done, return the beef to the pan.

The ground beef cooking in the saucepan.

Next, turn the heat back on to medium and add in the salt, pepper, beef broth, ketchup, and mustard. Stir the ingredients.

Afterward, pour in the dry macaroni or elbow noodles. Bring the mixture to a boil and cover the pan.

Beef broth and elbow macaroni added to the pan.

Now, reduce the heat to a simmer and let the noodles cook for about 11-minutes. Be sure to stir them from time to time.

Then, remove the lid and let the noodles cook for another 3 minutes or until they’re soft.

Sour cream and cheddar cheese added to the saucepan.

After that, turn off the heat and stir in the milk, sour cream, and 2-cups of the cheddar cheese.

At this point, you can sprinkle the remaining cup of cheese over the casserole and let it melt.

The casserole is done and ready to be garnished.

Last, top the dish with any garnishes you desire and serve it while it’s hot.

That’s it, your cheeseburger casserole is done! Kim and I hope you enjoy it and wish you all the best 🙂

The casserole has been garnished with diced tomatoes and lettuce.

Recipe Tips:

  • Kim used elbow macaroni noodles for our beef casserole. You can use whatever dry pasta you want. However, if you use egg noodles, then you’ll need to reduce the pasta cook time; otherwise, the noodles will overcook and be mushy.
  • Remember, the leaner the ground beef, the less grease you’ll have to drain.
  • The dish can be frozen once it’s cooked. When properly stored in your freezer, it should hold for about a month. To reheat it, thaw it in your fridge overnight and heat it in a large saucepan over low heat.
A portion of the casserole being eaten with a fork.
A serving of the cheeseburger casserole on a plate.

Cheeseburger Casserole

4.8 from 17 votes
Print Pin
Author: Kimberly
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 Servings


  • 1 pound ground beef
  • ½ cup white onion, diced
  • 4 cups low-sodium beef broth
  • cup ketchup
  • 1 tablespoon yellow mustard
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pound elbow noodles
  • ½ cup sour cream
  • ¼ cup milk
  • 3 cups sharp cheddar cheese, shredded off the block
  • Iceberg lettuce, for garnish
  • tomato, diced for garnish


  • In a large skillet over medium heat, cook the ground beef and onion until no longer pink. Drain any excess grease, then return the ground beef to the pan. 
    1 pound ground beef
    ½ cup white onion
  • Add the beef broth, ketchup, mustard, salt, and pepper. Stir to combine, then add the uncooked elbow noodles. Bring to a boil, cover, and reduce heat to a simmer.
    4 cups low-sodium beef broth
    ⅓ cup ketchup
    1 tablespoon yellow mustard
    1 teaspoon salt
    ¼ teaspoon ground black pepper
    1 pound elbow noodles
  • Cook for 10 to 12 minutes, stirring occasionally. Uncover, and continue cooking for an additional 3 to 5 minutes or until the noodles are cooked to the desired consistency.
  • Add the sour cream, milk, and 2 cups of cheese. Stir until incorporated. Add the remaining 1 cup of cheese to the top, and allow to melt.
    ½ cup sour cream
    ¼ cup milk
    3 cups sharp cheddar cheese
  • Serve hot with chopped lettuce and diced tomatoes as the garnish. Leftovers can be stored in a sealed container, in your fridge, for up to 3-days.


The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-cup of the cheeseburger casserole. Actual calories will vary.
For more information and tips, please refer to the post.


Serving: 2cups | Calories: 720kcal | Carbohydrates: 64g | Protein: 41g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 118mg | Sodium: 1566mg | Potassium: 642mg | Fiber: 3g | Sugar: 7g | Vitamin A: 773IU | Vitamin C: 2mg | Calcium: 473mg | Iron: 3mg

Nutrition Disclaimer

Kim and John Vargo of Berly’s Kitchen and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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  1. Made this for dinner tonite. My pickiest food critics liked it and said they would eat this again. Saving to my go to recipes. Thanks!!!

4.77 from 17 votes (17 ratings without comment)

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