Easy Cheeseburger Casserole – One-Pan Family Dinner

This Cheeseburger Casserole is my weeknight hero. It's got all the flavors of a classic cheeseburger – juicy beef, melty cheddar, tangy pickles, and a special sauce – but it's baked in one dish, so you can skip the buns and the mess.

I've tested this recipe until the pasta is perfectly tender, the cheese is bubbly and golden, and the whole thing comes together in under an hour. It's the kind of dinner that makes everyone at the table happy, even the picky eaters.

Whether you're feeding a hungry family or meal-prepping for the week, this casserole is a winner. It's hearty, comforting, and packed with flavor – just like a cheeseburger, but easier.

About the Ingredients

1 lb (450g) lean ground beef (85% lean)

Use lean beef to reduce grease. You can substitute ground turkey or chicken for a lighter option.

1 medium yellow onion, finely chopped

Adds savory depth. You can use a white or sweet onion if that's what you have.

2 cloves garlic, minced

Fresh garlic is best, but you can use 1/2 teaspoon garlic powder in a pinch.

1 can (14.5 oz / 410g) diced tomatoes, undrained

Adds moisture and tang. Use fire-roasted for extra flavor.

1 can (8 oz / 227g) tomato sauce

Helps create the saucy base. You can use marinara sauce instead.

2 cups (480ml) beef broth

Adds richness. Use low-sodium to control salt. Vegetable broth works too.

2 tablespoons (30g) tomato paste

Concentrates the tomato flavor. No need to dilute.

1 tablespoon Worcestershire sauce

Adds umami. Soy sauce is a good substitute.

8 oz (225g) elbow macaroni (about 2 cups)

Any short pasta works – shells, rotini, or penne. Gluten-free pasta can be used.

2 cups (200g) shredded sharp cheddar cheese

Sharp cheddar gives the best flavor. You can mix in some Monterey Jack for extra melt.

1/4 cup (60ml) dill pickle relish

Adds that classic burger tang. You can chop dill pickles if you don't have relish.

1/2 cup (120ml) milk

Helps create a creamy texture. Use any milk you have.

1 tablespoon olive oil

For browning the beef. You can use any neutral oil.

Salt and black pepper to taste

Seasoning is key. Don't be shy with the pepper.

Tips & Tricks

Don't overcook the pasta

Since the pasta bakes in the liquid, it will continue to cook in the oven. Aim for al dente (about 2 minutes less than package directions) when you start, so it doesn't turn mushy.

Drain the beef well

After browning, drain off excess fat to avoid a greasy casserole. You can also blot with paper towels.

Let it rest before serving

Letting the casserole sit for 5 minutes after baking allows it to set, making it easier to serve and preventing it from falling apart.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.

2. Brown the Beef

In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Add the onion and garlic, and cook for another 2-3 minutes until softened. Season with salt and pepper.

3. Build the Sauce

Stir in the diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, and beef broth. Bring to a simmer.

4. Add the Pasta

Stir in the uncooked elbow macaroni and pickle relish. Make sure the pasta is submerged in the liquid. Taste and adjust seasoning if needed.

5. Simmer Partially

Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally, until the pasta starts to soften but is still firm.

6. Add Cheese and Milk

Stir in 1 1/2 cups of the shredded cheddar cheese and the milk. Mix well until the cheese is melted and the mixture is creamy.

7. Transfer and Top

If using a skillet, transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.

8. Bake

Place the dish in the preheated oven and bake, uncovered, for 25-30 minutes, or until the casserole is bubbling around the edges and the top is golden brown. The internal temperature should reach 165°F (74°C) for food safety.

9. Rest and Serve

Remove from the oven and let rest for 5 minutes before serving. Garnish with extra pickle relish or chopped pickles if desired.

Delicious Variations

Bacon Cheeseburger Casserole

Cook 4 slices of bacon until crispy, crumble, and stir into the casserole before baking.

Spicy Southwest Casserole

Add a can of drained black beans, a can of corn, and a can of diced green chiles. Use pepper jack cheese instead of cheddar.

Low-Carb Option

Replace the pasta with cauliflower florets (about 4 cups) and increase the beef broth to 1 cup. Bake for 20-25 minutes.

How to Store Cheeseburger Casserole Recipe

Frequently Asked Questions

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Cheeseburger Casserole Recipe

Cheeseburger Casserole: a one-pan, cheesy, kid-approved dinner that delivers all the burger flavor with zero fuss.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 lb (450g) lean ground beef (85% lean)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz / 410g) diced tomatoes, undrained
• 1 can (8 oz / 227g) tomato sauce
• 2 cups (480ml) beef broth
• 2 tablespoons (30g) tomato paste
• 1 tablespoon Worcestershire sauce
• 8 oz (225g) elbow macaroni (about 2 cups)
• 2 cups (200g) shredded sharp cheddar cheese
• 1/4 cup (60ml) dill pickle relish
• 1/2 cup (120ml) milk
• 1 tablespoon olive oil
• Salt and black pepper to taste

📋 Instructions

1. 1Preheat and Prep — Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. 2Brown the Beef — In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Add the onion and garlic, and cook for another 2-3 minutes until softened. Season with salt and pepper.
3. 3Build the Sauce — Stir in the diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, and beef broth. Bring to a simmer.
4. 4Add the Pasta — Stir in the uncooked elbow macaroni and pickle relish. Make sure the pasta is submerged in the liquid. Taste and adjust seasoning if needed.
5. 5Simmer Partially — Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally, until the pasta starts to soften but is still firm.
6. 6Add Cheese and Milk — Stir in 1 1/2 cups of the shredded cheddar cheese and the milk. Mix well until the cheese is melted and the mixture is creamy.
7. 7Transfer and Top — If using a skillet, transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
8. 8Bake — Place the dish in the preheated oven and bake, uncovered, for 25-30 minutes, or until the casserole is bubbling around the edges and the top is golden brown. The internal temperature should reach 165°F (74°C) for food safety.
9. 9Rest and Serve — Remove from the oven and let rest for 5 minutes before serving. Garnish with extra pickle relish or chopped pickles if desired.

👨‍🍳 Chef's Note: For an extra indulgent touch, sprinkle some crumbled cooked bacon on top before serving.

Servings: 6

Cuisine: American

Course: Casserole

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Ethan Nguyen
Ethan writes about tech productivity and digital tools, focusing on how to streamline workflows without overcomplicating. He tests apps and gadgets in his daily life and shares what actually works.