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Loaded Cheeseburger Casserole

Cheeseburger Casserole is easy to make, filling and delicious, loaded with cheddar cheese, beef, juicy tomatoes, and pasta.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 701 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 8 oz rotini pasta
  • 2 lb ground beef
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 green bell pepper chopped
  • 1 can (28 oz) diced tomatoes
  • 1 tablespoon Worcestershire sauce 
  • 2 tablespoons tomato paste
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried mustard powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups grated cheddar cheese
Toppings:
  • chopped pickles
  • chopped fresh tomatoes
  • chopped iceberg lettuce
  • Thousand Island dressing

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F.
  2. Add water to a medium pot and season it with salt. Bring the water to a boil. Stir in the pasta and boil for about 8 minutes until tender.
  3. Drain and return to the pot.
  4. Cook the ground beef in a large skillet over medium heat, stirring with a wooden spoon to break up the lumps until no longer pink. Drain off the fat.
  5. Add the onion, garlic, and bell pepper, and cook until the vegetables are tender, about 5 minutes.
  6. Add the tomato paste, diced tomatoes with juice, Worcestershire sauce, parsley, oregano, dried mustard, salt, and pepper.
  7. Bring to a boil, then lower the heat to low. Simmer the mixture for about 15 minutes.
  8. Pour the tomato mixture over the noodles and stir until combined.
  9. Spray a baking dish with cooking spray.
  10. Transfer the mixture to the baking dish. Top with cheese.
  11. Bake for about 20-25 minutes until the cheese is melted.
  12. Top with chopped pickles, tomatoes, and iceberg lettuce before serving.

Notes

  • First, make sure you choose the right baking dish. Shallow dishes cook faster and have more surface area. Ceramic heats slower than metal or glass and may affect the cooking time. I recommend a 9x13 ceramic or glass baking dish for even heat distribution. The size will also allow the layers to maintain the right thickness and cook evenly. Avoid metal pans, they heat up too quickly, and the edges may start to try out before the center is set.
  • Use high-quality grass-fed organic beef. It has the best flavor and no added fillers.
  • Using beef with too much fat will produce too much grease, which you must discard. It is better to get lean ground beef that is 85/15 or higher so you are using your money effectively.
  • Do not boil the pasta too much in advance before baking it. Otherwise, it will become too soft and mushy.
  • Any pasta will work for this, but the best ones will hold the sauce and chunks, such as corkscrew, shells, ziti, penne, rigatoni, macaroni, and cavatappi.
  • Let the casserole rest for at least 15 minutes before serving.
  • Serve toppings on the side if you are serving people you serve infrequently.

Nutrition Information

Calories 701kcal (35%) Carbohydrates 33g (11%) Protein 40g (80%) Fat 44g (68%) Saturated Fat 19g (95%) Cholesterol 146mg (49%) Sodium 796mg (33%) Potassium 667mg (19%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 530IU (11%) Vitamin C 18.8mg (21%) Calcium 323mg (32%) Iron 4.2mg (23%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 701

% Daily Value*

Calories 701kcal 35%
Carbohydrates 33g 11%
Protein 40g 80%
Fat 44g 68%
Saturated Fat 19g 95%
Cholesterol 146mg 49%
Sodium 796mg 33%
Potassium 667mg 14%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 530IU 11%
Vitamin C 18.8mg 21%
Calcium 323mg 32%
Iron 4.2mg 23%

* Percent Daily Values are based on a 2,000 calorie diet.