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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.
We topped our cheeseburger casserole with diced tomatoes and chopped lettuce.

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.
The cheddar makes this dish so cheesy!

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.
Once the ground beef has cooked, drain the excess grease.

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.
The dry macaroni will cook in the beef broth.

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.
The sour cream and cheese make this dish extra creamy.

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.
Garnishing the cheeseburger casserole is optional.

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.
The cheeseburger casserole is ready to serve.

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.
The recipe makes 12-cups of cheesy goodness!

Don’t forget to check out our Cheeseburger Casserole web story!

The cheesy cheeseburger casserole in saucepan.

Cheeseburger Casserole

Yield: 12-Cups
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

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

Ingredients

  • 1 Pound Lean Ground Beef
  • ½ Cup White Onion, diced
  • 1 Teaspoon 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

Instructions

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.

Notes

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.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 1 Cup
Amount Per Serving: Calories: 303Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 68mgSodium: 773mgCarbohydrates: 17gFiber: 1gSugar: 3gProtein: 21g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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