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.
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.
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.