One Pot Cheeseburger Casserole

This Cheeseburger Casserole brings the flavors of a classic cheeseburger into a comforting skillet meal. Ready in just 30 minutes, it’s a homemade take on hamburger helper that the whole family can enjoy.

When preparing the pasta, avoid adding cold ingredients directly to the warm pasta. This includes the cheese, sour cream, and milk, since the temperature difference can cause the ingredients to separate, curdle, or leave the sauce with a grainy texture.

For the best results, shred the cheese yourself whenever possible. Buying cheese in a block and shredding it at home helps it melt more smoothly and gives the casserole a better texture. Heluva Good! Sharp Cheddar works particularly well here because it melts nicely.

If you want to prepare the casserole ahead of time, follow the recipe as written but cook the pasta, covered, for 7 minutes instead of 8. Stop at step 10, just before adding the extra cheese on top.

Let the casserole cool, then add the cheese and refrigerate it for up to 2 days. When ready to bake, cover it and heat in a 350°F oven for 15 minutes, then remove the cover and continue cooking for another 10 minutes.

Finish with parsley and serve while warm. The make ahead method lets you prepare the casserole in advance while keeping the final baking step for when you’re ready to eat.

For leftovers, store the casserole in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.

One Pot Cheeseburger Casserole

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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

1. Have the cheese shredded and set it aside so it can come to room temperature before being added to the pasta.
2. Season the ground beef with salt and pepper according to taste.
3. Brown the ground beef and onions together in a large pot over medium heat, breaking the meat apart as it cooks. Drain any excess grease from the pot.
4. Stir in the minced garlic and cook for another minute, until fragrant.
5. Add the Worcestershire sauce and tomato paste, stirring until everything is evenly combined.
6. Pour in the beef broth and add the uncooked macaroni. Stir well, then bring the mixture to a gentle simmer over medium to medium-low heat.
7. Cover the pot and cook for 5 minutes. Remove the lid and give everything a quick stir, then cover again and continue cooking for another 5 minutes, or until the macaroni is just al dente.
8. Lower the heat and stir in the room-temperature sour cream along with half of the milk. Add the remaining milk only if a thinner consistency is desired.
9. Gradually add 2½ cups of the shredded cheddar, stirring continuously as the cheese melts into the pasta.
10. Once the cheese has fully melted and the mixture is smooth and evenly combined, sprinkle the remaining cheese over the top.
11. Cover the pot again and cook for another 2 to 3 minutes, until the cheese on top has melted.
12. Finish with parsley and serve.

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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