Easy Cheeseburger Casserole
Cheeseburger Casserole with pasta, beef, and cheese is a delicious and satisfying dish that combines the flavors of a classic cheeseburger with the comforting texture of macaroni and cheese.
Servings: 8
Calories: 566kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 pound ground beef
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 tablespoon Worcestershire sauce
- 4 cloves garlic, minced
- ¼ cup tomato puree
- 15 ounces can diced tomatoes
- 1 cup heavy cream
- 10 ounces dried elbow macaroni
- ¾ cup beef broth, or beef bouillon dissolved in 3/4 cup water
- 2 cups shredded Monterey Jack cheese, divided
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon dried parsley
Instructions
- Preheat the oven to 350°F.
- In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until the onion is translucent, about 4 minutes.
- Add the ground beef and cook until browned and no longer pink, about 5 minutes.
- Season the beef with salt, black pepper, dried oregano, chili powder, Worcestershire sauce, and minced garlic; stir well to combine and let cook about 5 minutes.
- Pour in the tomato puree and diced tomatoes. Stir to combine.
- Next, add the dried large elbow macaroni and beef broth to the beef mixture and stir together. Let it cook for about 3 to 4 minutes.
- Add in the heavy cream and stir well.
- Add 1 cup of shredded Monterey Jack cheese and 1 cup of shredded cheddar cheese to the skillet with the beef and sauce mixture. Stir until the cheese is melted and combined.
- Pour the mixture into a 9x13 inch baking dish.
- Sprinkle the remaining 1 cup of shredded Monterey Jack cheese and 1 cup of shredded cheddar cheese over the top of the casserole.
- Sprinkle the dried parsley over the top of the cheese.
- Bake the casserole for 15 to 20 minutes or until the cheese is melted and bubbly.
- Remove the casserole from the oven and let it cool for about 5 to 10 minutes.
- Top with parsley and serve!
Notes
- Pasta: I used elbow pasta, but using small pasta shells or rotini is also okay.
- Cheese: Cheddar and Monterey Jack give this dish its “burger” taste, but you could also use cheeses like shredded mozzarella and parmesan.
- Beef Broth: You can use 3/4 cup beef broth or dissolve beef bouillon in 3/4 cup boiling water. Vegetable Broth or Chicken Broth is also okay to use.
- Cream: I like using heavy cream, but you can substitute Half & Half or evaporated milk.
- Add-Ins: Feel free to add some finely chopped veggies, like zucchini, broccoli, or carrots, with the pasta, for a little extra nutrition.
- Storing: If you've got leftovers, place them in an airtight container and keep them in the refrigerator for up to four days.
- Reheating: Reheat your cheeseburger casserole in the microwave or oven at 350ºF until warmed.
- Freezing: You can freeze this casserole for up to three months.
Nutrition
Calories: 566kcal | Carbohydrates: 34g | Protein: 32g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 823mg | Potassium: 553mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1100IU | Vitamin C: 8mg | Calcium: 411mg | Iron: 3mg