Description

This Easy Cheeseburger Casserole is a comforting, hearty dish combining seasoned ground beef, tender pasta, creamy sour cream, and a melty blend of mozzarella and cheddar cheeses. Perfect for a quick family dinner, this casserole simmers on the stovetop before baking to create a cheesy, savory meal that tastes just like a classic cheeseburger in casserole form.

Ingredients

Scale

Broth

2 cups water
3 beef bouillon cubes

Beef Mixture

1 pound lean hamburger (92% lean)
1 onion, chopped
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon chili powder
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
15 ounces diced tomatoes (with juices)

Pasta and Dairy

2 cups dried large elbow macaroni
1 cup sour cream
¼ cup whole milk
1½ cups mozzarella cheese, shredded from the block
1½ cups mild cheddar cheese, shredded from the block

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Instructions

Prepare Broth: In a medium bowl, combine 2 cups of water with 3 beef bouillon cubes. Microwave on high for 4 to 5 minutes, or until the bouillon cubes dissolve completely. Set this broth aside for later use.
Cook Ground Beef: In a large saucepan over medium-high heat, cook the ground beef until it is no longer pink. Drain any excess grease and return the beef to the pan.
Sauté Aromatics: Reduce heat to medium and add the chopped onion, salt, black pepper, minced garlic, Italian seasoning, garlic powder, and chili powder to the beef. Stir well and cook for about 5 to 7 minutes, until the onions are soft and translucent.
Add Sauces and Tomatoes: Mix in Worcestershire sauce, tomato paste, and diced tomatoes along with their juices. Stir all ingredients to combine fully.
Add Pasta and Broth: Stir the dried elbow macaroni noodles and prepared beef bouillon broth into the beef mixture. Mix well to ensure the pasta is evenly distributed.
Simmer Pasta: Cover the pan and let the mixture simmer over medium-low heat for 5 minutes. Uncover and stir to prevent sticking, then cover again and cook for another 5 minutes or until pasta is tender and cooked through.
Incorporate Dairy: Stir in the sour cream and whole milk to the beef and pasta mixture until fully combined and creamy.
Layer Casserole: Pour half of the beef and pasta mixture into a 9×13-inch glass baking dish. Sprinkle half of the shredded mozzarella and cheddar cheese evenly over the top.
Add Remaining Layers: Pour in the remaining beef and pasta mixture, spreading it evenly over the cheese layer. Top with the rest of the shredded mozzarella and cheddar cheese.
Bake Casserole: Bake the casserole uncovered in a preheated oven at 400°F (204°C) for 10 minutes, or until the sides are bubbling and the cheese is melted and slightly golden.

Notes

Shred cheese fresh from the block for better melting; pre-shredded cheeses often contain preservatives that prevent smooth melting.
This casserole can be assembled the night before and chilled, then baked when ready to serve for convenience.
Cooked ground beef can be prepared in larger batches in advance and frozen to save time on future meals.

Nutrition

Serving Size: 1/5 casserole
Calories: 520
Sugar: 6g
Sodium: 780mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 36g
Fiber: 3g
Protein: 35g
Cholesterol: 95mg