One Pot Cheeseburger Casserole

Prep time: 8 MINS | Cook time: 22 MINS | Total time: 30 MINS | Servings: 5

Seriously easy to make and mouthwatering! Prepare this cheeseburger casserole in one pot on the stovetop and enjoy a meaty, cheesy, and scrumptious dinner.

Ingredients

1 pound Ground Beef, 85% lean

2 cloves garlic, minced

3 ½ c shredded cheddar cheese, at room temp. Separated.

Salt/Pepper, to taste

1 small yellow onion, diced

2 tsp Worcestershire sauce

4 c. beef broth

1 (16 ounce) box elbow macaroni – uncooked

2 tbsp tomato paste

Chopped Parsley, to garnish

¾ c. sour cream, at room temp

½ c. whole milk, at room temp

How to make One Pot Cheeseburger Casserole

Step 1: After shredding the cheese, set it aside to come to room temperature.

Step 2: With your desired amount of salt and pepper, season the ground beef.

Step 3: Cook the ground beef and onions in a large pot over medium heat, breaking the meat into chunks as it cooks. Then, drain any excess grease. Add the minced garlic and continue to cook for a minute more.

Step 4: Next, stir in the Worcestershire sauce and the tomato paste until well incorporated. Pour in the beef broth and add the uncooked macaroni. Stir well and bring everything to a gentle simmer on medium or medium/low.

Step 5: Put the lid on and cook for another 5 minutes. Then, remove the cover and briefly stir. Put the lid back on and cook for additional 5 minutes until the macaroni is al dente.

Step 6: Adjust the heat to low. Then, whisk in the room-temperature sour cream and half of the milk. Next, slowly sprinkle in 2 1/2 c. of the shredded cheddar, stirring constantly. Top with the rest of the cheese once the cheese has melted.

Step 7: Cover again and cook for 2 to 3 minutes more or until the cheese has melted.

Step 8: Before serving, garnish the casserole with parsley. Enjoy!

Notes:

For a creamier consistency, use whole milk. But you are also welcome to use lower-fat milk.

For cheeseburger flavors, you can add 1 tsp ketchup and yellow mustard while the pasta is cooking. If desired, you can even add a touch of dill pickle relish at the end.

To Make-Ahead:

Prepare the recipe as directed, except cook the pasta for 7 minutes instead of 8, covered. You should stop right before adding the additional cheese. Allow the casserole to cool before topping it with cheese. Keep in the fridge for up to 2 days. When ready to serve, bake for 15 minutes at 350 degrees, covered. Then, uncover and bake for 10 minutes more. Serve right away garnished with some parsley.

Nutrition Facts:

Calories: 811 kcal, 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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One Pot Cheeseburger Casserole

Seriously easy to make and mouthwatering! Prepare this cheeseburger casserole in one pot on the stovetop and enjoy a meaty, cheesy, and scrumptious dinner.

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Prep Time 8 mins

Cook Time 22 mins

Total Time 30 mins

Course Main Course

Cuisine American

Servings 5 people

Calories 811 kcal

Ingredients

  

• 1 pound Ground Beef 85% lean
• 2 cloves garlic minced
• 3 ½ c shredded cheddar cheese at room temp. Separated.
• Salt/Pepper to taste
• 1 small yellow onion diced
• 2 tsp Worcestershire sauce
• 4 c. beef broth
• 1 16 ounce box elbow macaroni - uncooked
• 2 tbsp tomato paste
• Chopped Parsley to garnish
• ¾ c. sour cream at room temp
• ½ c. whole milk at room temp

Instructions

 

• After shredding the cheese, set it aside to come to room temperature.
• With your desired amount of salt and pepper, season the ground beef.
• Cook the ground beef and onions in a large pot over medium heat, breaking the meat into chunks as it cooks. Then, drain any excess grease. Add the minced garlic and continue to cook for a minute more.
• Next, stir in the Worcestershire sauce and the tomato paste until well incorporated. Pour in the beef broth and add the uncooked macaroni. Stir well and bring everything to a gentle simmer on medium or medium/low.
• Put the lid on and cook for another 5 minutes. Then, remove the cover and briefly stir. Put the lid back on and cook for additional 5 minutes until the macaroni is al dente.
• Adjust the heat to low. Then, whisk in the room-temperature sour cream and half of the milk. Next, slowly sprinkle in 2 1/2 c. of the shredded cheddar, stirring constantly. Top with the rest of the cheese once the cheese has melted.
• Cover again and cook for 2 to 3 minutes more or until the cheese has melted.
• Before serving, garnish the casserole with parsley. Enjoy!

Notes

For a creamier consistency, use whole milk. But you are also welcome to use lower-fat milk.

For cheeseburger flavors, you can add 1 tsp ketchup and yellow mustard while the pasta is cooking. If desired, you can even add a touch of dill pickle relish at the end.

To Make-Ahead:

Prepare the recipe as directed, except cook the pasta for 7 minutes instead of 8, covered. You should stop right before adding the additional cheese. Allow the casserole to cool before topping it with cheese. Keep in the fridge for up to 2 days. When ready to serve, bake for 15 minutes at 350 degrees, covered. Then, uncover and bake for 10 minutes more. Serve right away garnished with some parsley.