This Cheeseburger Casserole takes just 30 minutes to make in a single skillet! Your family will love this homemade hamburger helper! Skip the drive-thru and satisfy your family’s burger cravings at home with a hearty, stick-to-your-ribs entrée that feels just right for cold weather. Our Cheeseburger Casserole is winter’s answer to summertime’s backyard cookouts: The dish offers everything you love about a cheeseburger that’s fresh off the grill, but you can quickly throw it all together in the comfort of your kitchen, no patty-flipping required. Plus, the casserole is more portable than a platter of burgers, so you can easily ferry it to the basketball team party or deliver it to the sleep-deprived new parents who live down the street.
Here is the quick recipe:
- 3 ½ cups shredded cheddar cheese, at room temp. Separated.
- 1 lb. Ground Beef, 85% lean
- salt/pepper, to taste
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- then take 2 Tablespoons tomato paste
- 4 cups beef broth
- 1 (16 oz.) box elbow macaroni, *uncooked*
- 3/4 cup sour cream, at room temp
- half cup whole milk, at room temp
- chopped Parsley, to garnish
Shred the cheese and set it aside. It should be at room temperature when added to the pasta later.
Season the ground beef with the 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.
Then 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!
- Whole milk is recommended for a creamier consistency, but lower-fat milk may also be used.
- A teaspoon of ketchup and yellow mustard can be added when the pasta is cooking to round out the cheeseburger flavors! A touch of dill pickle relish can also be added at the end.