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.
This Cheeseburger Casserole is comfortable at its best and is prepared in a single pot on the stovetop! It’s cheesy, meaty, and a delicious homemade version of Hamburger Helper!
Here is the quick recipe:
Ingredients
- 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
Instructions
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Shred the cheese and set it aside. It should be at room temperature when added to the pasta later.
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Season the ground beef with the desired amount of salt and pepper.
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In a large pot over medium heat, cook and crumble the ground beef along with the onions. Drain any excess grease.
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Add the minced garlic and cook for an additional minute.
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Add the Worcestershire sauce and the tomato paste and stir until well-combined.
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Then add the beef broth and the uncooked macaroni, stir to combine. Bring to a gentle simmer over medium or medium/low.
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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.
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Reduce the heat to low.
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Stir in the room temperature sour cream and half of the milk. Only add the other half if desired.
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Gradually sprinkle in 2 ½ cups of the shredded cheddar, stirring as you do so.
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Once the cheese is melted and you have a uniform consistency, top with the remaining cheese.
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Replace the lid and heat for an additional 2-3 minutes, until the cheese is melted.
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Top with parsley and serve!
Notes
- 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.
Nutritional Information
Calories: 811kcal, Carbohydrates: 36g, Protein: 44g, Fat: 53g, Saturated Fat: 28g, Cholesterol: 167mg, Sodium: 1390mg, Potassium: 671mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1145IU, Vitamin C: 4.1mg, Calcium: 683mg, Iron: 3.6mg
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