There’s something incredibly comforting and nostalgic about a hearty Cheeseburger Casserole with Cheddar Recipe. It’s like all the best parts of a cheeseburger, cozyed up in one warm, cheesy dish that you can make in just one pot. Perfect for those busy nights when you want rich flavor without fuss.
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Why You'll Love This Recipe
I fell in love with this Cheeseburger Casserole with Cheddar Recipe because it’s such a crowd-pleaser and so simple to pull together. It nails that savory, cheesy, meaty flavor combo without turning on a dozen different pans. Plus, it warms you up like a big hug on a chilly evening.
- One-pot convenience: Everything cooks together, which means less cleanup and more time to enjoy your meal.
- Cheesy goodness: Sharp cheddar brings a perfect tang and creaminess that turns this into pure comfort food.
- Meaty, satisfying flavor: Lean ground beef with Worcestershire and tomato paste adds depth without heaviness.
- Customizable and forgiving: Easy to tweak with extra veggies or spice to suit your taste and pantry.
Ingredients & Why They Work
This dish is a beautiful balance of savory beef, sharp cheddar, and tender pasta all simmered in a flavorful broth. Each ingredient plays its role—from the onion’s sweetness to the tangy tomato paste and the umami-packed Worcestershire sauce, making every bite irresistible.
- Yellow Onion: Adds sweetness and depth when sautéed with the beef; I usually dice finely for even cooking.
- Sharp Cheddar Cheese: The star of the show—use good quality aged cheddar for the best flavor and meltiness.
- Olive Oil: Just enough to cook the onion and beef without sticking; you can swap for butter if you prefer a richer flavor.
- Lean Ground Beef: Keeps the casserole hearty but not greasy; I find 90% lean works well.
- Granulated Garlic: Adds a subtle garlicky punch without the risk of burning fresh garlic.
- Kosher Salt & Black Pepper: Essential seasonings to bring out all the flavors.
- Tomato Paste: Concentrated tomato flavor with a slight sweetness and acidity that deepens the sauce.
- Worcestershire Sauce: Brings umami and savory notes that bloom in the beef mixture.
- Beef Broth: The cooking liquid that infuses the macaroni and ties the flavors together; homemade broth works beautifully here.
- Diced Tomatoes: Adds freshness and brightness to balance the richness.
- Dried Elbow Macaroni: Classic pasta shape that holds onto the sauce well, but penne or shells work too if you don’t have elbows.
- Fresh Parsley or Scallion: Optional fresh garnish that adds a pop of color and light herb flavor at the end.
Make It Your Way
I like to keep this casserole pretty classic but sometimes I mix in diced bell peppers or mushrooms with the onions for extra veggie goodness. You can totally swap the ground beef for ground turkey or even plant-based meat to fit your lifestyle. The key is to keep the cheese sharp and the seasoning balanced.
- Variation: One time, I stirred in a little smoked paprika and a dash of hot sauce to give it a smoky kick—so good and unexpected!
- Dietary swap: Using gluten-free pasta makes this dreamy dinner work for gluten sensitivities without sacrificing texture.
- Seasonal tweak: In the summer, I toss in fresh diced tomatoes instead of canned for a brighter, fresher taste.
Step-by-Step: How I Make Cheeseburger Casserole with Cheddar Recipe
Step 1: Prep Your Base Flavors
Start by dicing that half of a yellow onion until you have about ¾ to 1 cup—small pieces help it cook evenly and blend into the beef. Grate your sharp cheddar on the large side of the box grater; fresh shredded cheese always melts better than pre-shredded in my experience. Set these aside before turning on the heat.
Step 2: Brown the Beef and Onion
Heat a tablespoon of olive oil in a large, oven-proof skillet or Dutch oven over medium-high heat until it shimmers. Add the diced onion and lean ground beef, breaking it up with a wooden spoon. Season with granulated garlic, kosher salt, and black pepper as you go. Cook for 6–7 minutes until the beef is browned and the onions turn translucent and tender, stirring occasionally to prevent sticking.
Step 3: Boost the Flavor
Stir in the tomato paste and Worcestershire sauce, cooking until the tomato paste darkens slightly—about 1 minute. This step intensifies the flavor beautifully. Next, pour in most of the beef broth (3 ¼ cups), the diced tomatoes with their juices, and the remaining salt and pepper. Give everything a good stir and bring to a boil.
Step 4: Cook the Pasta Right in the Sauce
Add the dried elbow macaroni directly to the pot and cook over medium heat, stirring now and then, until the pasta is tender (about 10 minutes). Keep an eye on the liquid—if it gets absorbed before the pasta is done, just add a splash more broth as needed. The pasta soaking up all those savory flavors is one of my favorite parts!
Step 5: Cheese It Up
Remove the pot from heat and stir in 1 ½ cups of the shredded cheddar cheese. Taste and adjust salt and pepper if needed. Then sprinkle the remaining ½ cup on top. You can cover it and wait a few minutes for a gooey melt or pop it under your broiler for a minute or two to get that bubbly, browned cheese crown. Just watch closely so it doesn’t burn!
Top Tip
I’ve made this casserole countless times and learned a few tricks that make it even better for you:
- Cooking Liquid Management: Keep extra beef broth on hand to add a little at a time if your pasta soaks it up too fast—this keeps the casserole creamy rather than dry.
- Searing the Beef: Browning the beef properly over medium-high heat ensures you get those tasty caramelized bits that add serious depth.
- Cheese Quality: Using a sharp, aged cheddar makes all the difference in flavor and meltiness—avoid pre-shredded to prevent dryness.
- Broil for Texture: Don’t skip that broil step if you want a gorgeous bubbling, browned cheese crust; just keep a close eye to avoid burning.
How to Serve Cheeseburger Casserole with Cheddar Recipe
Garnishes
I usually finish mine with a sprinkle of fresh parsley or a few thin slices of scallion to add a little brightness. Sometimes a dash of hot sauce or some pickled jalapeños on the side really kick it up if you're into a little heat.
Side Dishes
Since it’s such a rich dish, I love pairing it with a simple green salad dressed lightly with lemon vinaigrette or steamed green beans. Garlic bread makes a great side if you want to keep things indulgent.
Creative Ways to Present
For special occasions, I make individual servings baked in small ramekins — they’re perfectly portioned and make dinner feel just a bit more festive. Another fun idea is to top each serving with a pickled cucumber slice for a tangy crunch contrast.
Make Ahead and Storage
Storing Leftovers
I like to transfer leftovers to airtight containers and keep them in the fridge for up to 4 days. The cheese might firm up a bit, so I recommend reheating gently to keep it creamy.
Freezing
This casserole freezes really well! I portion it out into freezer-safe containers and it keeps for up to 3 months. When it’s time to eat, thaw overnight in the fridge; it reheats nicely without losing flavor.
Reheating
To reheat, I prefer the oven at 350°F covered with foil to avoid drying out, about 20 minutes or until heated through. Sometimes I finish with a quick broil to revive that melty cheese goodness on top.
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