Categories 30 Minutes or Less, Beef Recipes, Dinner Recipes

One Pot Cheeseburger Casserole

by Annmarie

This Cheeseburger Casserole is a quick, one-skillet dinner that brings major comfort food vibes to your table in just 30 minutes! It’s a cheesy, hearty, and homemade take on classic Hamburger Helper that the whole family will devour.

Packed with savory ground beef, tender pasta, and melty cheese, this stovetop casserole is perfect for busy weeknights when you need something fast, filling, and fuss-free. No oven required—just one pot and minimal cleanup!

One Pot Cheeseburger Casserole

One Pot Cheeseburger Casserole

One Pot Cheeseburger Casserole

This Cheeseburger Casserole is a quick, one-skillet dinner that brings major comfort food vibes to your table in just 30 minutes! It’s a cheesy, hearty, and homemade take on classic Hamburger Helper that the whole family will devour.

Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes

Ingredients

  • 3 ½ cups shredded cheddar cheese, at room temp. Separated.
  • 1 lb. Ground Beef, 85% lean
  • Salt/Pepper, to taste
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons Worcestershire sauce
  • 2 Tablespoon tomato paste
  • 4 cups beef broth
  • 1 (16 oz.) box elbow macaroni, *uncooked*
  • ¾ cup sour cream, at room temp
  • ½ cup whole milk, at room temp
  • Chopped Parsley, to garnish

Instructions

Step-By-Step Instructions

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Notes

  • Whole milk is recommended for a creamier consistency, but a lower fat milk may also be used. 
  • A teaspoon of ketchup and yellow mustard can be added when the pasta is cooking to round out the cheeseburger flavors! A touch of dill pickle relish can also be added at the end.

Make-Ahead Method

  • If you prefer to to the prep work for this casserole ahead of time, prepare the recipe as-instructed but cook the pasta covered for 7 minutes instead of 8.
  • Stop at step #10, right before you top the casserole with additional cheese. 
  • Let the casserole cool down, then top it with cheese. 
  • Refrigerate for up to two days, then bake it in a 350 degree oven, covered, for 15 minutes. 
  • Remove the lid and cook for an additional 10 minutes. Top with parsley and serve!

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