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.
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?
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.
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.
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.
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.
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 🙂
- 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.
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- 1 Pound lean ground beef
- ½ Cup White Onion diced
- 1 teaspoon kosher salt
- ¼ teaspoon Pepper
- ⅓ Cup Ketchup
- 1 Tablespoon Mustard
- 4 cups Beef Broth
- 1 Pound elbow noodles
- ½ Cup Sour Cream
- ¼ Cup Milk
- 3 cups Cheddar Cheese shredded
- 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.
- 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. 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.
- 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.