This Cheeseburger Casserole is destined to become a weeknight favorite. It combines seasoned ground beef, tender pasta, a creamy tomato sauce, and plenty of melted cheese for a comforting, crowd-pleasing meal.
For a complete dinner, pair it with simple garlic knots and a fresh salsa-style side. Those additions complement the casserole’s rich, cheesy flavors.
An Easy, Cheesy Macaroni Casserole Recipe
If you love casseroles, this one belongs in your rotation. It’s not about fussy technique—just simple ingredients, straightforward steps, and dependable comfort. With seasoned ground beef, elbow macaroni, and a luscious cream-and-tomato sauce finished with two kinds of cheese, it’s a family-pleaser that even picky eaters will enjoy.
This recipe is convenient: everything comes together mostly in one skillet before a short bake in the oven. Minimal cleanup and maximum comfort—what more could you ask for?
Ingredients You’ll Need
This cheeseburger casserole uses common pantry ingredients. You likely already have most of them on hand, such as pasta, canned tomatoes, and dried seasonings.
- Olive oil (or another neutral oil)
- Ground beef (or ground turkey)
- Onion, diced
- Salt and black pepper
- Dried oregano (or fresh)
- Chili powder (or sweet paprika)
- Worcestershire sauce for savory depth
- Garlic, minced (or garlic powder)
- Tomato puree (strained tomatoes; not tomato paste)
- Canned diced tomatoes (use green-chile varieties for a bit of heat)
- Heavy cream (for richness)
- Pasta, preferably dried elbow macaroni
- Beef broth or reconstituted beef bouillon
- Shredded cheeses, such as cheddar and Monterey Jack
- Parsley, dried or fresh for garnish
How to Make Cheeseburger Casserole
This casserole is quick to prepare and doesn’t require precooking the pasta. Follow these steps for an easy, satisfying dinner.
- Preheat and brown. Preheat the oven to 350°F (175°C). In a large skillet over medium-high heat, warm the oil and cook the ground beef until no longer pink, breaking it up as it cooks.
- Cook the aromatics and season. Add the diced onion and cook until translucent, about 4–5 minutes. Stir in salt, pepper, oregano, chili powder, Worcestershire sauce, and garlic; cook another few minutes to meld flavors.
- Add tomatoes, pasta, and broth. Pour in the tomato puree and diced tomatoes, then add the dried elbow macaroni and beef broth. Stir to combine and simmer for 3–4 minutes so the pasta begins to soften while absorbing flavor.
- Enrich with cream and cheese. Stir in the heavy cream and 1 cup each of shredded Monterey Jack and cheddar until the cheese melts and the sauce becomes creamy.
- Assemble and bake. Transfer the skillet mixture to a 9×13-inch baking dish, spread evenly, and top with the remaining cheese. Sprinkle with dried parsley and bake 15–20 minutes, until the cheese is melted and bubbly.
- Rest and serve. Let the casserole cool for 5–10 minutes before serving so it sets slightly and is easier to portion.
Recipe Tips
Quick suggestions to ensure success with this recipe.
- Pasta: Elbow macaroni works best, but small shells or rotini are good alternatives. If you prefer, replace pasta with diced cooked potatoes for a different texture.
- Dairy: Half-and-half or evaporated milk can substitute for heavy cream. Avoid boiling the sauce after adding dairy to prevent separation.
- Cheese: Cheddar and Monterey Jack create a classic “burger” flavor. Swap in mozzarella and parmesan for a more Italian profile.
- Vegetables: Stir in finely chopped or grated veggies—spinach, zucchini, carrots, or broccoli—for extra color and nutrition.
Serving Suggestions
The casserole pairs well with many sides. A crisp green salad, steamed or grilled corn, or roasted vegetables balance the richness. For a kid-friendly option, try air-fried zucchini fries or a simple tomato-and-avocado salad.
How to Store and Reheat Leftovers
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Reheat in the microwave or in a 350°F oven until warmed through.
Freezing the Casserole
- This casserole freezes well for up to three months. Cool completely, wrap tightly with plastic wrap and foil, and label with the date.
- Freeze individual portions in airtight containers if you prefer. Thaw overnight in the refrigerator before reheating.
More Cheesy Casserole Ideas
- Baked spaghetti casserole with tomato sauce and cheese
- Chicken fajitas casserole for Tex-Mex flavors
- Cheesy hashbrown casserole for brunch or sides
- Chicken enchilada casserole with layered tortillas and sauce
- Cheesy zucchini and squash casserole for a veggie-forward option
Easy Cheeseburger Casserole
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 pound ground beef
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 tablespoon Worcestershire sauce
- 4 cloves garlic, minced
- 1/4 cup tomato puree
- 15 ounces canned diced tomatoes
- 1 cup heavy cream
- 10 ounces dried elbow macaroni
- 3/4 cup beef broth (or bouillon dissolved in water)
- 2 cups shredded Monterey Jack cheese, divided
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon dried parsley
Instructions
- Preheat the oven to 350°F.
- In a large skillet, heat the olive oil over medium-high. Add the diced onion and cook until translucent, about 4 minutes.
- Add the ground beef and cook until browned and no longer pink, about 5 minutes.
- Season the beef with salt, black pepper, oregano, chili powder, Worcestershire sauce, and garlic. Stir and cook about 5 minutes.
- Stir in the tomato puree and diced tomatoes.
- Add the dried macaroni and beef broth, stir, and cook about 3–4 minutes.
- Stir in the heavy cream, then add 1 cup Monterey Jack and 1 cup cheddar. Stir until the cheese melts and the sauce is creamy.
- Pour the mixture into a 9×13-inch baking dish and spread evenly.
- Top with the remaining 1 cup Monterey Jack and 1 cup cheddar. Sprinkle with dried parsley.
- Bake 15–20 minutes until the cheese is melted and bubbly.
- Remove from the oven and let cool 5–10 minutes before serving.
Equipment
- Large skillet
- Baking dish (9×13-inch)
- Measuring cups and spoons
- Wooden spoon or spatula
Notes
- Pasta: Small shells or rotini work well if you don’t have elbows.
- Cheese: Swap cheeses to change the flavor profile; mozzarella and parmesan give a milder, Italian-style result.
- Broth: Beef, chicken, or vegetable broth all work if needed.
- Cream: Heavy cream gives the richest texture; half-and-half or evaporated milk can be used instead.
- Add-ins: Finely chopped vegetables like zucchini, broccoli, or carrots add nutrition and color.
- Storage: Refrigerate leftovers up to four days in an airtight container.
- Freezing: Freeze up to three months; thaw in the refrigerator before reheating.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values vary by ingredients and portion size.