Your New Favorite Comfort Food Is Here: Cheeseburger Casserole!

Hey there, friend! Come on in, grab an apron, and get ready to fill your kitchen with the most incredible, nostalgia-inducing aroma. If the sizzle of ground beef in a skillet and the smell of onions and garlic softening in butter is your love language, you are absolutely in the right place. Today, we’re whipping up a dish that is the very definition of comfort: my legendary Cheeseburger Casserole.

This isn’t just any casserole. This is a big, warm, cheesy hug in a baking dish. It’s the brilliant lovechild of your favorite backyard burger and the creamiest, dreamiest mac and cheese you can imagine. We’re talking tender elbow macaroni, perfectly seasoned ground beef, and a rich, tangy sauce, all smothered in a blanket of melted, bubbly cheddar cheese. It’s the ultimate crowd-pleaser, the hero of busy weeknights, and the answer to that deep, undeniable craving for something truly satisfying. It’s unapologetically delicious, incredibly easy to make, and guaranteed to have everyone at the table asking for seconds. Let’s get cooking!

The Night We Fell in Love with a Casserole

This recipe holds a special place in my heart because it was born from a near-disaster that turned into a cherished tradition. Years ago, I was hosting a casual dinner for a big group of friends. The plan was gourmet burgers with all the fixings—until I realized my outdoor grill had decided to retire, mid-preheat. Panic mode: engaged.

I stood in my kitchen, staring at a mountain of ground beef, buns, and condiments, with eight hungry people on their way. In a moment of pure “what do I have to lose?” inspiration, I boiled some pasta, sautéed the burger toppings, and threw it all together in the one dish I knew never failed me: my trusty 9×13 casserole dish. I popped it in the oven, crossed my fingers, and served it with a side of “well, this is an experiment!”

The result? Silence, followed by a chorus of “Oh my gosh, Olivia, this is amazing!” and the immediate scraping of plates clean. It was a bigger hit than the planned burgers ever would have been! Now, it’s our go-to “fun night in” meal, a reminder that sometimes the best memories come from the happiest of kitchen accidents.

Gathering Your Flavor Party

Here’s everything you’ll need to create this magic. Don’t stress about being exact—cooking is about feeling, and these ingredients are wonderfully flexible!

• 1 lb ground beef (80/20 blend): This is our “burger” base! The little bit of fat adds so much flavor. For a leaner option, ground turkey or chicken works great, but add an extra tbsp of olive oil to the pan. For a plant-based twist, my favorite beef-style crumbles are a fantastic swap.
• 1 small onion, diced: The sweet, aromatic foundation of our sauce. No onion? A teaspoon of onion powder can work in a pinch.
• 2 cloves garlic, minced: Non-negotiable for that deep, savory flavor! Feel free to add an extra clove if you’re a garlic fiend like me.
• 8 oz elbow macaroni: The classic choice for holding onto all that cheesy goodness. Any small pasta like cavatappi, shells, or even rotini will do the job beautifully.
• 1 can (15 oz) tomato sauce: This creates our rich, saucy base. It’s not meant to be a super “tomato-forward” taste, just a perfect backdrop.
• 2 tbsp ketchup & 1 tbsp mustard (yellow or Dijon): This is the SECRET SAUCE! It perfectly mimics that iconic burger joint flavor. Use what you have in the fridge.
• 2 cups shredded cheddar cheese: I always recommend shredding your own from a block! Pre-shredded cheese contains anti-caking agents that can make the sauce less smooth. Sharp cheddar gives the best flavor punch.
• 1/2 cup milk: Whole milk will give you the creamiest result, but any milk you have on hand will work. This helps bring the sauce together.
• Salt and pepper to taste: Season as you go! Taste your beef mixture before combining everything.
• 1 tbsp olive oil or butter: For sautéing our aromatics. Butter adds a lovely richness.

Let’s Build This Flavor Masterpiece Together!

Ready? Preheat that oven to 375°F (190°C) and let’s get this party started. I’ll walk you through every step.

1. Cook the Pasta: Bring a large pot of generously salted water to a boil. Add your elbow macaroni and cook it until it’s just al dente (usually about 1 minute less than the package instructions). Why? Because it’s going to bake in the oven later, and we don’t want mushy pasta! Drain it and set it aside. Chef’s Hack: Drizzle a tiny bit of olive oil over the drained pasta and give it a stir to prevent sticking.
2. Sauté the Aromatics: While the pasta cooks, heat your olive oil or butter in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until it becomes soft and translucent. Now, add the minced garlic and cook for just one more minute until it’s fragrant. Watch it closely—burnt garlic is bitter!
3. Brown the Beef: Add the ground beef to the skillet with the onions and garlic. Use your spoon to break it up into small crumbles as it cooks. Cook until it’s no longer pink. Once cooked, carefully drain off the excess fat. This step is key for a casserole that’s flavorful but not greasy.
4. Create the “Secret Sauce”: To the browned beef, stir in the entire can of tomato sauce, the ketchup, and the mustard. This is where the magic happens! Give it a good stir, season with salt and pepper, and let it simmer gently for about 5 minutes. This allows all the flavors to get to know each other and become best friends.
5. The Big Combine: In a large mixing bowl, combine the drained pasta and the beef sauce mixture. Pour in the 1/2 cup of milk and add 1 1/2 cups of the shredded cheddar cheese. Stir everything together until the pasta is evenly coated in that cheesy, saucy, beefy goodness.
6. Bake to Perfection: Transfer the entire mixture into a greased 9×13 inch baking dish. Spread it out into an even layer. Now, for the grand finale: sprinkle the remaining 1/2 cup of cheese evenly over the top. Pop it in your preheated oven and bake for 20-25 minutes, until the cheese is completely melted, bubbly, and has those gorgeous golden spots we all love.
7. The Hardest Part—Wait! I know, the smell is torture. But trust me on this: let the casserole sit for 5-10 minutes after pulling it out of the oven. This allows it to set up slightly, making it much easier to serve beautiful, clean slices instead of a delicious but soupy mess.

How to Serve This Celebrity Dish

This casserole is a star all on its own, but every star needs a good supporting cast! I love serving it right from the dish at the table for that cozy, family-style vibe. Scoop it into bowls and let everyone customize their own experience. Classic burger toppings are a must: offer small bowls of shredded iceberg lettuce, diced dill pickles, diced fresh tomatoes, and even a little extra ketchup and mustard on the side. A simple, crisp green salad or some steamed green beans on the side are perfect for cutting through the richness. And don’t forget the pickles—the tangy crunch is everything!

Make It Your Own! Creative Twists

The beauty of this recipe is its versatility. Play with it!

• Bacon Cheeseburger: Stir 1/2 cup of cooked, crumbled bacon into the mixture before baking. Top with more bacon and cheese. You won’t regret it.
• Spicy Southwest: Add a diced jalapeño (seeds removed for less heat) with the onions. Use a Pepper Jack cheese instead of cheddar and stir in a can of drained black beans and a cup of corn.
• Pizza Burger Bake: Swap the ketchup for tomato paste, use a blend of mozzarella and cheddar cheeses, and stir in some sliced pepperoni and black olives. Top with a sprinkle of Italian seasoning.
• Lighten It Up: Use lean ground turkey, whole wheat pasta, and reduce the cheese to 1 1/2 cups total, using a sharp cheddar for more flavor with less volume.

Olivia’s Chef Notes & Kitchen Stories

This recipe has evolved so much since that first frantic night! My biggest lesson learned was the “drain the fat” step. I once got lazy and skipped it, and let’s just say the result was a bit… glossy. Not my finest moment, but a valuable lesson in building clean, deep flavors.

I also used to mix all the cheese in, but I found that saving some for the top creates that irresistible, picture-perfect cheesy crust that everyone fights over. My husband now calls it “cheese lid,” and it’s his favorite part. Don’t be afraid to make it your own—that’s what home cooking is all about! This dish is meant to be forgiving and fun.

Your Questions, Answered!

Q: Can I make this cheeseburger casserole ahead of time?
A: Absolutely! You can assemble the entire casserole (through step 6), cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours. When you’re ready, bake it straight from the fridge—you’ll just need to add 5-10 extra minutes to the baking time. You can also freeze the unbaked casserole for up to 3 months. Thaw it overnight in the fridge before baking.

Q: My sauce turned out a bit dry. What happened?
A: This usually happens if the pasta was overcooked and absorbed too much liquid, or if the dish was baked a little too long. Next time, make sure your pasta is very al dente, and check the casserole at the 20-minute mark. If it looks dry when you mix it, you can add an extra 1/4 cup of milk or even a splash of beef broth before baking.

Q: Can I use a different type of pasta?
A: Of course! This is a great way to use up what’s in your pantry. Smaller shapes that hold sauce well are best. Think shells, cavatappi, rotini, or penne. Just remember to cook it to al dente!

Q: Is there a way to sneak in some veggies?
A: I love this! Finely diced mushrooms sautéed with the onions blend in perfectly. You can also add a handful of spinach at the same time you add the tomato sauce—it will wilt right in. Grated zucchini or carrots are also great hidden additions.

Cheeseburger Casserole

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• Author: OliviaBennett

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Description

A warm, cheesy, nostalgia-inducing casserole that combines all the best flavors of a classic burger with creamy, baked pasta. Prep: 15 min | Cook: 25 min | Serves: 6

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Ingredients

• 1 lb (450 g) ground beef (80/20; turkey, chicken, or plant-based crumbles also work)

• 1 small onion, diced

• 2 garlic cloves, minced

• 8 oz elbow macaroni (or cavatappi, shells, rotini, penne)

• 1 can (15 oz) tomato sauce

• 2 tbsp ketchup

• 1 tbsp mustard (yellow or Dijon)

• 2 cups shredded cheddar cheese, divided

• ½ cup milk (whole milk preferred)

• 1 tbsp olive oil or butter (for sautéing)

• Salt and pepper, to taste

Optional toppings or mix-ins:

• Bacon bits, diced jalapeño, black beans, corn, pepperoni, mushrooms, spinach, zucchini, extra cheese, or green onions

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Instructions

Step 1: Cook the Pasta

• Boil pasta in salted water until just al dente. Drain and drizzle lightly with olive oil to prevent sticking.

Step 2: Sauté Aromatics

• Heat olive oil or butter in a large skillet over medium heat.

• Cook onion 3–4 min until soft and translucent.

• Add garlic, cooking 1 min until fragrant.

Step 3: Brown the Beef

• Add ground beef, breaking it into crumbles. Cook until no longer pink.

• Drain excess fat.

Step 4: Create the “Secret Sauce”

• Stir in tomato sauce, ketchup, mustard, salt, and pepper. Simmer gently 5 min.

Step 5: Combine Pasta and Sauce

• In a large bowl, mix cooked pasta with beef sauce, ½ cup milk, and 1½ cups of cheese. Stir until evenly coated.

Step 6: Assemble and Bake

• Transfer mixture to a greased 9×13-inch baking dish.

• Sprinkle remaining ½ cup cheese on top.

• Bake at 375°F (190°C) for 20–25 min, until cheese is melted and bubbly.

Step 7: Rest

• Let the casserole sit 5–10 min before serving to set.

Notes

• Make ahead: Assemble through Step 6, refrigerate up to 24 hours. Bake directly from fridge, adding 5–10 min. Freeze unbaked for 3 months.

• Sauce too dry? Pasta overcooked or too long in oven. Add ¼ cup milk or beef broth before baking.

• Different pasta: Any small shape works; cook al dente.

Nutrition

• Calories: 520 cal Per Serving
• Fat: 28 g
• Saturated Fat: 12 g
• Carbohydrates: 38 g
• Protein: 29 g

Nutritional Information*

Per serving (serves 6):
Calories: 520 | Protein: 29g | Carbohydrates: 34g | Fat: 30g | Saturated Fat: 14g | Sugars: 7g | Sodium: 780mg | Cholesterol: 85mg

*Please note: Nutritional information is an estimate and may vary based on specific ingredients and brands used.

Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min

Final Thoughts: More Than Just a Meal

So there you have it—the story, the secrets, and the step-by-step guide to what just might become your new kitchen staple. This Cheeseburger Casserole is so much more than just pasta, beef, and cheese thrown together. It’s a testament to the fact that the most beloved recipes often aren’t meticulously planned; they’re born from a little bit of chaos, a whole lot of love, and the simple desire to gather people around a table for a truly satisfying meal.

It’s the dish you make when you need a guaranteed win, when you want to turn an ordinary Tuesday into something special, or when you simply need to answer the call for pure, uncomplicated comfort. It’s forgiving, flexible, and fiercely delicious.