One Pot Cheeseburger Casserole
User Reviews
5
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Prep Time
8 mins
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Cook Time
22 mins
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Total Time
30 mins
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Servings
5 people
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Calories
811 kcal
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Course
Main Course
One Pot Cheeseburger Casserole
Description
One Pot Cheeseburger Casserole starts by seasoning and browning ground beef with diced onions and garlic, adding Worcestershire sauce and tomato paste for a depth of flavor. Uncooked elbow macaroni cooks in beef broth within the same pot, absorbing savory juices. After the pasta is al dente, the mixture is lowered in heat and combined with sour cream, milk, and shredded cheddar cheese to form a creamy sauce that clings to the pasta and meat.
The casserole is finished with additional cheese on top, melting into a golden topping that contrasts with the tender macaroni and beef beneath. The combination mimics cheeseburger tastes, adding tomato and savory notes through the sauce components.
This hearty casserole works for family dinners or meal prepping. It is advised to use whole milk for creaminess though lower-fat milk can be substituted. Optionally, ketchup, mustard, or dill relish can be stirred in to enhance cheeseburger nuance.
The casserole can be made ahead, cooled, refrigerated, then baked later with the cheese topping for a freshly warmed dish. Leftovers store well refrigerated, maintaining both flavor and texture.
Ingredients
- 3 ½ cups cheddar cheese at room temp. Separated, shredded
- 1 lb. ground beef 85% lean
- salt to taste
- black pepper to taste
- 1 yellow onion diced, small
- 2 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 2 Tablespoon tomato paste
- 4 cups beef broth
- 1 elbow macaroni uncooked, 16 oz. box
- ¾ cup sour cream at room temp
- ½ cup milk at room temp, whole
- parsley to garnish, chopped
Instructions
- Shred the cheese and set it aside. It should be at room temperature when added to the pasta later.
- Season the ground beef with desired amount of salt and pepper.
- In a large pot over medium heat, cook and crumble the ground beef along with the onions. Drain any excess grease.
- Add the minced garlic and cook for an additional minute.
- Add the Worcestershire sauce and the tomato paste and stir until well-combined.
- Add the beef broth and the uncooked macaroni, stir to combine. Bring to a gentle simmer over medium or medium/low.
- Cover the pot and heat for 5 minutes. Uncover, stir briefly, replace the cover, and heat for 5 more minutes, or until just al dente.
- Reduce the heat to low.
- Stir in the room temperature sour cream and half of the milk. Only add the other half if desired.
- Gradually sprinkle in 2 ½ cups of the shredded cheddar, stirring as you do so.
- Once the cheese is melted and you have a uniform consistency, top with the remaining cheese.
- Replace the lid and heat for an additional 2-3 minutes, until the cheese is melted.
- Top with parsley and serve!
Notes
- Nutritional info estimates 5 servings per recipe.
- Whole milk is recommended for richer texture; lower-fat milk is acceptable.
- Add a teaspoon of ketchup and yellow mustard during pasta cooking for enhanced flavor.
- A touch of dill pickle relish can be stirred in at the end for added cheeseburger character.
- To prepare ahead, cook pasta for 7 minutes, stop before topping with cheese, cool, refrigerate up to two days, then bake covered at 350°F for 15 minutes; uncover and bake additional 10 minutes before serving.
- Garnish with chopped parsley before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 811 kcal
% Daily Value*
| Calories | 811kcal | 41% |
| Carbohydrates | 36g | 12% |
| Protein | 44g | 88% |
| Fat | 53g | 82% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 167mg | 56% |
| Sodium | 1390mg | 58% |
| Potassium | 671mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1145IU | 23% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 683mg | 68% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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