Loaded Cheeseburger Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
701 kcal
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Course
Main Course
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Cuisine
American
Loaded Cheeseburger Casserole
Description
Loaded Cheeseburger Casserole begins by cooking rotini pasta until tender, then draining and returning it to the pot. Ground beef is browned with chopped onion, garlic, and green bell pepper until the vegetables soften. Tomato paste, diced tomatoes, Worcestershire sauce, and a blend of dried herbs and seasonings including parsley, oregano, dried mustard, salt, and pepper are added to create a simmered sauce with a rich, layered flavor.
The tomato and beef mixture is combined with the cooked pasta and transferred to a baking dish. A generous layer of grated cheddar cheese tops the casserole, which is baked until the cheese melts and slightly browns. Before serving, the dish is garnished with chopped pickles, fresh tomatoes, and iceberg lettuce, enhancing the cheeseburger theme with fresh, crisp notes.
The casserole offers a convenient, all-in-one dish that captures the essence of a cheeseburger in pasta form. It is suitable for family dinners and can be adapted with different pasta shapes. Letting the casserole rest for 15 minutes before serving helps it set and improves slicing.
Choosing the right baking dish affects cooking time and heat distribution; glass or ceramic around 9x13 inch is recommended. Lean ground beef (85/15 or leaner) reduces excess grease that would need draining. Avoid overcooking pasta before baking to prevent mushiness. Serve toppings on the side if preferred.
Ingredients
- 8 oz rotini pasta
- 2 lb ground beef
- 1 onion chopped, large
- 4 cloves garlic minced
- 1 green bell pepper chopped
- 1 can diced tomatoes 28 oz
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon parsley dried
- 1 teaspoon oregano dried
- 1 teaspoon mustard powder dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cheddar cheese grated
Toppings:
- pickles chopped
- tomato chopped, fresh
- iceberg lettuce chopped
- Thousand Island dressing
Instructions
- Preheat the oven to 350 degrees F.
- 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.
- Drain and return to the pot.
- 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.
- Add the onion, garlic, and bell pepper, and cook until the vegetables are tender, about 5 minutes.
- Add the tomato paste, diced tomatoes with juice, Worcestershire sauce, parsley, oregano, dried mustard, salt, and pepper.
- Bring to a boil, then lower the heat to low. Simmer the mixture for about 15 minutes.
- Pour the tomato mixture over the noodles and stir until combined.
- Spray a baking dish with cooking spray.
- Transfer the mixture to the baking dish. Top with cheese.
- Bake for about 20-25 minutes until the cheese is melted.
- Top with chopped pickles, tomatoes, and iceberg lettuce before serving.
Notes
- Use a 9x13-inch glass or ceramic baking dish for even cooking and to maintain casserole thickness.
- Choose lean ground beef (85/15 or higher) to avoid excess grease and improve flavor.
- Do not overcook the pasta before baking to prevent a mushy texture in the casserole.
- Any pasta shape that holds sauce well can be used, including corkscrew, shells, ziti, penne, rigatoni, macaroni, or cavatappi.
- Allow the casserole to rest for at least 15 minutes before serving to set and improve texture.
- Serve chopped pickles, tomatoes, and lettuce on the side if preferred, especially when serving guests you don’t know well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 701 kcal
% 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.
User Reviews
Overall Rating
5
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