Cheeseburger Casserole

Y’all, can we talk about dinner for a second? Because last Tuesday, I was standing in my kitchen at 5:47 PM with three hungry kids circling me like sharks, and I literally had no idea what to make. Sound familiar? That’s when I remembered this absolute lifesaver of a recipe that my neighbor Karen shared with me last year. She called it her “emergency dinner,” but honestly? It’s become our Tuesday night tradition.

What’s in This Magical Cheeseburger Casserole?

Okay, so imagine if a cheeseburger and mac and cheese had a baby. That’s basically what we’re working with here! I know it sounds a little crazy, but trust me on this one. We’ve got ground beef (I always grab the lean stuff because who needs all that grease?), good old elbow macaroni, and enough sharp cheddar to make your cheese-loving heart sing.

The secret is in the supporting cast though – beef broth gives it this rich, cozy flavor, diced tomatoes add a little zing, and that blob of tomato paste? Don’t skip it! I learned that the hard way. It’s like the difference between a good burger and a GREAT burger.

My Kids Actually Ask for This (No, Really!)

I’ve made this casserole probably fifty times now, and I’m not even exaggerating. My youngest, who usually pushes anything green off his plate, will actually eat this WITH the green onions on top. It’s basically a parenting win in my book.

What I love most? Everything happens in one pot. ONE POT, people! That means less time washing dishes and more time helping with homework or, let’s be honest, scrolling through my phone while pretending to watch them play Minecraft.

Mix It Up However You Want

Here’s where it gets fun. After making this the same way about ten times, I started playing around with it. My husband loves when I throw in some crispy bacon (because of course he does). My oldest daughter discovered that a handful of frozen corn makes it taste like a “cheeseburger fiesta” – her words, not mine!

Some other ideas I’ve tried:

Diced dill pickles (sounds weird, tastes amazing)
A squirt of mustard mixed into the sauce
Different cheeses – we did pepper jack once and WOW
Sneaking in some finely chopped bell peppers (shh, don’t tell the kids)

Your Questions, Answered!

“Can I use store-bought pre-shredded cheese?” Honey, YES. I know all the food bloggers say to grate your own, but some nights? That bag of pre-shredded is calling your name, and I’m here to tell you it’s absolutely fine.

“What if I only have chicken broth?” Use it! I’ve done it plenty of times when I’m out of beef broth. The casserole police aren’t going to come for you, I promise.

“Can I make this when my in-laws come over?” Girl, I served this at my mother-in-law’s birthday dinner last month. Just transfer it to a pretty casserole dish and call it “Deconstructed Cheeseburger Bake” or something fancy like that.

“Help! My pasta absorbed all the liquid!” Been there! Just add a splash more broth (or even water) and keep stirring. It’ll come together.

Storing This Bad Boy

Leftovers are actually amazing – my husband takes them for lunch and heats them up in the office microwave. Just pop everything in some containers (I use those glass ones I got on sale at Target) and you’re good for about 4 days in the fridge.

Pro tip: Add a tiny bit of milk when you reheat it. Brings it right back to life!

Freezer Friendly? You Bet!

I’ve started making a double batch on Sundays and freezing half. Future Me is always SO grateful when I pull that container out on a crazy weeknight. Just thaw it overnight in the fridge and reheat with a little extra liquid. Boom – dinner hero status achieved.

What Goes With It?

Honestly? Some nights we just eat it straight from our bowls while watching TV (judge away, I don’t care). But when I’m feeling fancy, here’s what works:

Bagged salad with ranch (keeping it real here)
Those steam-in-bag veggies from the freezer section
Garlic bread if I’m really going all out
My kids like to crush up some chips on top, which is… actually pretty good?

Look, I’m not going to pretend this is health food or that it’s going to win any culinary awards. But you know what? It’s delicious, my family loves it, and I can make it with my eyes closed on those nights when adulting feels extra hard. Sometimes that’s exactly what we need.

Cheeseburger Casserole

This is my go-to dinner when I need something fast, filling, and guaranteed to make everyone happy. It’s like all the best parts of a cheeseburger met up with mac and cheese and decided to be dinner. One pot, 30 minutes, and you’re done!

Course: Dinner
Cuisine: American
Keyword: Cheeseburger Casserole
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Calories: 485kcal

Ingredients

1 pound lean ground beef (I use 85/15)
1 medium yellow onion, diced (about 1 cup)
1 tablespoon olive oil
2 tablespoons tomato paste (the kind in a tube is best)
1 tablespoon Worcestershire sauce
1½ teaspoons garlic powder
2 teaspoons salt, divided (plus more if needed)
½ teaspoon black pepper (plus more if needed)
1 (32-ounce) carton beef broth (save the rest, trust me)
1 (14.5-ounce) can diced tomatoes (don’t drain!)
12 ounces elbow macaroni (about 3 cups)
8 ounces sharp cheddar cheese, shredded (about 2 cups)
Fresh parsley or green onions for topping (optional but pretty)

Instructions

Get your prep done: Dice up that onion (I always cry, every single time). Shred your cheese if you’re being fancy, or just grab the pre-shredded bag like I usually do.
Brown the beef: Heat your olive oil in a big pot or Dutch oven over medium-high heat. Throw in the onion and ground beef. Break it up with your spoon and cook until the beef is browned and the onion is soft, about 6-7 minutes. Season with the garlic powder, 1 teaspoon salt, and ¼ teaspoon pepper.
Build the flavor: Add the tomato paste and Worcestershire sauce. Stir it around for about a minute – it’ll smell amazing and your kids will start asking “what’s for dinner?”
Add the liquids: Pour in 3¼ cups of the beef broth (keep the rest handy), the can of tomatoes with all the juice, the remaining salt and pepper. Bring it to a boil.
Cook the pasta: Add the macaroni right to the pot. Let it bubble away for about 10 minutes, stirring every few minutes so nothing sticks. If it looks too dry, add more broth a little at a time.
Cheese time! Take it off the heat and stir in 1½ cups of cheese until it’s all melty and gorgeous. Taste it! Need more salt? Add it now.
The finishing touch: Sprinkle the remaining cheese on top. Pop a lid on for 3 minutes to melt it, or if you’re feeling fancy, stick it under the broiler for 2-3 minutes until it’s golden and bubbly.
Make it pretty: Sprinkle with some chopped parsley or green onions if you want to feel like a food blogger. Or don’t – it tastes just as good without!