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Cheeseburger Casserole – (One Pot!)

This Cheeseburger Casserole takes just 30 minutes to make in a single skillet! Your family will love this homemade hamburger helper!

Be sure to try my Broccoli Cheddar Chicken and Rice Casserole next!
A skillet with a wooden spoon scooping up Cheeseburger Casserole

I think my family has been eating this cheesy, beefy macaroni at least every two weeks ever since I started making Instant Pot Hamburger Helper. But now that I can make this Cheeseburger Casserole in just one pot, I’m even more hooked.

PLUS, this is a perfect freezer meal. Read on for everything you need to know about this fabulous recipe.

⭐Do not miss my first PRO tip in this post, it will make you a better cook for life!

 

Overhead view of ingredients for cheeseburger casserole

How to Make it

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Cook and crumble the ground beef and the onions. Add the minced garlic, Worcestershire sauce, and tomato paste and stir until combined. Add the beef broth and uncooked macaroni. Stir to combine.

Cover and heat for 5 minutes. Uncover, stir, then cover again and cook for 5 more minutes, until just al dente.

Macaroni being cooked in a dutch oven for cheeseburger casserole.

Stir in the  sour cream and half of the milk. Only add the remaining milk if desired it for consistency purposes. Reduce the heat to low. Sprinkle on 2 + 1/2 cups of the shredded cheese. Let the cheese melt and the sauce become creamy. Top with remaining cheese and parsley. Serve!

Elbow macaroni in a dutch oven being topped with shredded cheese for cheeseburger casserole.

Pro Tips

  • Refrain from adding cold ingredients into warm pasta when you prepare it. This includes the cheese, sour cream, and milk.  (Otherwise, ingredients can separate, milk can curdle, and the consistency may become grainy.)
  • Shred the cheese yourself. Buy your cheese in blocks whenever possible and shred it at home. It will melt and taste much better. I use Heluva Good! Sharp Cheddar. It melts perfectly.

Make Ahead Method

  • If you prefer to to the prep work for this casserole ahead of time, prepare the recipe as-instructed but cook the pasta covered for 7 minutes instead of 8.
  • Stop at step #10, right before you top the casserole with additional cheese.
  • Let the casserole cool downthen top it with cheese.
  • Refrigerate for up to two days, then bake it in a 350 degree oven, covered, for 15 minutes. 
  • Remove the lid and cook for an additional 10 minutes. Top with parsley and serve!

overhead view of a large skillet filled with warm cheeseburger casserole with a white background next to parsley and a wooden spoon.

Storing Leftovers

Refrigerator

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

overhead view of a skillet filled with cheeseburger casserole and a wooden spoon scooping it out.

Try These Next!

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One Pot Cheeseburger Casserole

4.94 from 99 ratings
This Cheeseburger Casserole is comfort at it's best and is prepared in a single pot on the stove top! It's cheesy, meaty, and a delicious homemade version of Hamburger Helper!

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
  • 2 Tablespoon tomato paste
  • 4 cups beef broth
  • 1 (16 oz.) box elbow macaroni, *uncooked*
  • ¾ cup sour cream, at room temp
  • ½ cup whole milk, at room temp
  • Chopped Parsley, to garnish

Instructions

  • Shred the cheese and set it aside. It should be at room temperature when added to the pasta later.
  • Season the ground beef with 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.
  • 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!

Notes

  • Whole milk is recommended for a creamier consistency, but a 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.

Make-Ahead Method

  • If you prefer to to the prep work for this casserole ahead of time, prepare the recipe as-instructed but cook the pasta covered for 7 minutes instead of 8.
  • Stop at step #10, right before you top the casserole with additional cheese. 
  • Let the casserole cool downthen top it with cheese. 
  • Refrigerate for up to two days, then bake it in a 350 degree oven, covered, for 15 minutes. 
  • Remove the lid and cook for an additional 10 minutes. Top with parsley and serve!

Nutritional information is an estimate and is per serving. There are 5 servings in this recipe.

Nutrition

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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242 comments on “Cheeseburger Casserole – (One Pot!)”

  1. I’ve made this 2 times and both times it turned out really good. My only change was gluten free pasta. So I had to play with the time the pasta was in the beef broth. Thanks for sharing

  2. Hi! I can’t wait to make this but I do not have any tomato paste, can I use tomato sauce?
    Thank you!

    • Hey Nikki, here is a suggestion from the Seattle Times: “If you don’t have it: Substitute 1 tablespoon tomato paste with 2 to 3 tablespoons tomato puree or tomato sauce (reduce liquid in recipe by 2 to 3 tablespoons); or boil tomato puree or sauce until reduced to 1 tablespoon.”

  3. Great one pot dinner.  This is the second time to make this dish.  Thank you so much for the recipe.

    • Ohhh I’m so happy to hear that Barbara and truly appreciate you taking the time to leave a review, you just supported my small business, probably without even knowing it! You are the best! ❤️

  4. This looks like the perfect blend of everything I like. Thank you for the recipe.
    James

  5. This has become a go to meal for us! What an excellent recipe, I have a comment and a question.

    To those who asked about chicken broth – we ran out of beef broth and substituted – and we liked it even better if that is possible! Go for it!

    My question – the original recipe called for a Tablespoon of flour, but now it’s not there. Any reason why you took it out? I left it in and it was awesome – just wanted to see if there was a reason.

    Thanks again for the recipe – it is great for leftovers too!

    • Hey Kelvin!! Thank you so much for your review and for the comment about the chicken broth as well!! YES- you are right, I took the flour step out. The reason for that is mostly because I overthink things and wondered if that step was overkill. That’s DEFINITELY something that I always do for creamy cheese-based soups but wasn’t sure it was necessary for a pasta sauce, I thought maybe it was an extra step/ingredient that I didn’t need to include. (But now I’m second guessing that again, lol). Thank you so much again for your kind words!! -Stephanie

  6. This was AMAZING! Definitely a huge hit with my son and I!

  7. Can I use chicken broth if I don’t have beef broth?

  8. So many recipe blogs are frustrating because it takes so long to get through the stories and back-patting on the cooks part, but yours is perfect. The reader gets a sense of who you are without having to scroll through pages of text to get to the recipe. My husband is going to love this dish .

    • Hey Cara!! Thank you SO much for saying that, it really means a lot to me because I really try to provide a good user experience on my site. Thank you for the best compliment you could have given me! 🙂 I can’t wait for you to try this cheeseburger casserole! -Stephanie

  9. Sooo delicious and easy to make!!!  My family loved it!  I will definitely be making it again!

  10. Stupid question, is the nutritional information for the whole casserole or per serving? How big is serving?

    • Hi Vanessa! I am so so sorry for the delay on this, I know it’s probably way too late now, but the nutritional info is per serving, each casserole has 5 servings!!

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