If you’re looking for a simple, hearty meal that’s sure to please the whole family, look no further than this Cheeseburger Casserole. This dish is a comforting blend of flavors that combines the classic taste of a cheeseburger with the convenience of a casserole. It’s easy to make and can be on your table in no time!
Why Make This Recipe
This Cheeseburger Casserole is not only delicious but also an excellent way to use everyday ingredients you probably already have in your pantry. It’s a one-pot wonder that means less cleanup, making it perfect for busy weeknights. Plus, who doesn’t love a creamy, cheesy dish that packs a punch of flavor? Whether you’re feeding kids or adults, everyone will enjoy this comforting meal.
How to Make Cheeseburger Casserole
Ingredients:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 small carrot, chopped (optional)
- 1 celery stalk, chopped (optional)
- 500 g / 1 lb ground beef (mince), preferably lean
- 12 oz / 340g dried macaroni, uncooked
- 1/2 cup frozen corn (optional)
- 2 cups chicken broth/stock, low sodium
- 1 tbsp hot sauce or Sriracha sauce, adjust to taste
- 1 tsp American chili powder
- 1 tsp dried oregano
- 1 tsp garlic powder, or substitute onion powder
- 800 g / 28 oz crushed tomato
- 2 tbsp tomato paste
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 1.5 – 2 cups (150 – 200g) cheddar or tasty cheese, shredded
- 1 cup (100g) mozzarella cheese, for topping
- 1 green onion, sliced
Directions:
- Heat oil in a Dutch oven or large deep skillet over medium-high heat.
- Add onion and garlic, cooking for 1 minute.
- Add celery and carrot, cooking for another 3 minutes until soft.
- Increase heat to high and add the ground beef. Cook, breaking it up as you go, until it is no longer pink, about 3 minutes.
- Add all remaining ingredients except for the cheese. Stir to combine, then add the macaroni. Reduce heat to medium or medium-low and let it simmer gently.
- Cover and cook for 8 minutes. The pasta should be just about cooked and still have a nice saucy texture.
- Stir in the cheddar cheese. Top the dish with mozzarella cheese.
- Cover with the lid and cook for a further 2 minutes.
- Remove from stove. The pasta should now be tender but firm, coated in sauce, not dried out.
- Serve immediately, garnished with green onions if desired.
How to Serve Cheeseburger Casserole
This Cheeseburger Casserole is best served hot, straight from the pot. You can enjoy it on its own or pair it with a side salad for a complete meal. For an extra touch, add some extra hot sauce or ketchup on top for added flavor!
How to Store Cheeseburger Casserole
If you have leftovers, allow them to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, simply warm it up in the microwave or on the stovetop until heated through.
Tips to Make Cheeseburger Casserole
- For a richer flavor, use a combination of ground beef and ground sausage.
- Feel free to add in other vegetables like bell peppers or zucchini to boost the nutritional value.
- If you want a spicier dish, add more hot sauce or include jalapeños.
Variation
You can switch this dish up by using different types of cheese, such as pepper jack for a kick or gouda for a smoky flavor. You can also substitute the ground beef with ground turkey or chicken for a lighter version.
FAQs
Can I make this casserole ahead of time?
- Yes, you can prepare it ahead of time and store it in the fridge before baking. Just make sure to reheat it thoroughly before serving.
Can I freeze Cheeseburger Casserole?
- Absolutely! Allow it to cool, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
What can I use instead of macaroni?
- You can substitute macaroni with any pasta of your choice, such as penne, rotini, or even whole wheat pasta for a healthier option.
Enjoy your homemade Cheeseburger Casserole! It’s a delightful dish that’s sure to become a family favorite.
Cheeseburger Casserole (Homemade Hamburger Helper)
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 small carrot, chopped (optional) Optional for added sweetness
- 1 celery stalk, chopped (optional) Optional for added flavor
- 500 g ground beef, preferably lean
- 340 g dried macaroni, uncooked
- ½ cup frozen corn (optional) Optional for added texture
- 2 cups chicken broth/stock, low sodium
- 1 tbsp hot sauce or Sriracha sauce Adjust to taste
- 1 tsp American chili powder
- 1 tsp dried oregano
- 1 tsp garlic powder Can substitute with onion powder
- 800 g crushed tomatoes
- 2 tbsp tomato paste
- 1 ¼ tsp salt
- ½ tsp black pepper
- 1.5-2 cups cheddar or tasty cheese, shredded Adjust for cheesiness
- 1 cup mozzarella cheese, for topping
- 1 green onion, sliced For garnish
Instructions
Preparation
- Heat oil in a Dutch oven or large deep skillet over medium-high heat.
- Add onion and garlic, cooking for 1 minute.
- Add celery and carrot, cooking for another 3 minutes until soft.
- Increase heat to high and add the ground beef. Cook, breaking it up as you go, until it is no longer pink, about 3 minutes.
Cooking
- Add all remaining ingredients except for the cheese. Stir to combine, then add the macaroni.
- Reduce heat to medium or medium-low and let it simmer gently.
- Cover and cook for 8 minutes. The pasta should be just about cooked and still have a nice saucy texture.
- Stir in the cheddar cheese. Top the dish with mozzarella cheese.
- Cover with the lid and cook for a further 2 minutes.
- Remove from stove. The pasta should now be tender but firm, coated in sauce, not dried out.
- Serve immediately, garnished with green onions if desired.
