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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. This was a great quick meal one a day that I just didn’t want to do anything. I followed the recipe exactly. We don’t drink milk and unsweetened cashew milk worked well. I did add a bay leaf to the stock only because it seemed like this was going to be a sort of mac and cheese and I always add one to my bechemel to up the flavor. Not sure if it made a difference. And I added a few shakes of smoked paprika on a whim. Definitely worked! Thank you for this. I will make it again when the grandkids come for a sleepover. It will be a hit!

  2. I will definitely be making this recipe again! I had some ground Turkey in the fridge that needed cooking, and had no idea what to make. Googled a recipe and found this one. Normally my 9 year old will complain about almost every meal I make, but tonight’s was totally different. He scarfed this down within minutes. Side note- we also had Brussel sprouts as a side (almost every kid including mine is not a fan of Brussel sprouts no matter how you cook them), but he scarfed these down right along with the meal. When I asked what happened- he said he loved dinner so much he didn’t even realize he was eating his most despised side dish! Thank you so much for this recipe! It will now be a staple in our household.

    • Hi Sabrina! WOW, that is a remarkable result from a picky 9 year old!! I am beyond happy about that, thank you SO much for taking the time to share and to leave this review, I really appreciate it!!! -Stephanie 🙂

  3. In SUCH a bad mood not wanting to cook after a long day, had ground beef defrosted and said hmmmmm wonder if I can throw this together with some Mac and cheese? Quick Google search found your recipe, I used it as my base and used 2 boxes of Kraft Mac and cheese instead of the pasta and shredded cheese. I also didn’t have any sour cream so just used a bit of extra milk. 7 year old ate her whole plate, husband had 2 bowls, and I’m in a MUCH better mood. Thank you!!! Perfect easy weeknight dinner, Hamburger Helper can go out of business 😁

  4. A wonderful comfort food meal. Freezes and reheats very well. This will be a regular in my home. Thank you.

  5. Awsome, AWSOME, AWSOME. Simple, you better be hungry. Very satisfying, filling, tasty. Plenty of leftovers if you are making this for two. Gonna try more one-pot recipes for sure. THANK YOU STEPHANIE!

  6. Awsome, AWSOME, AWSOME. Simple, you better be hungry. Very satisfying, filling, tasty. Plenty of leftovers if you are making this for two. Gonna try more one-pot recipes for sure. THANK YOU STEPHANIE!

  7. Super tasty! Instant family favorite. Had to use chicken stock (forgot the beef stock when I went to the store) but still very good. Thanks for the share.

  8. My family loved your cheeseburger cassarole.
    Thank you!!

  9. Our family LOVES this recipe. We’ve added it into our regular rotation (especially for rainy days or when we need a good comfort food kind of meal). Thank you so much!

    • I’m so happy this is such a hit with the family Lindsey! This is one of my favorite family dinner. One pot, budget friendly, and kid friendly, so much to love! Thanks so much for taking the time to leave a review!❤️

  10. Absolutely loved this. I added American mustard (I’m in Australia) and tomato sauce. My 3 year old also enjoyed it and cleaned her plate. Like that is can be frozen as I ended up with enough left overs for 3 main meals for an adult and 2 main meals for a child. Think it would really work with a side salad which I’ll do next time I made it. 

    • I’m so happy you enjoyed this one and can make another yummy meal out of it! I agree, it would work as a great side too, thanks so much for the great review!💗

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