Get ready to ditch the buns and dive into the ultimate comfort food: Cheeseburger Casserole!
This recipe takes the classic flavors you love and transforms them into a fun, crowd-pleasing dish that's surprisingly easy to customize.
Ingredients
To get started, you'll need a few key ingredients to make this awesome cheeseburger casserole! Grab 1 tbsp of olive oil—or whatever oil you've got—because we're not picky here; 2 minced garlic cloves 'cause they're great, and 1 chopped onion—chop it finely, unless you like biting into big chunks!
Next, you can add 1 small, chopped carrot, and 1 chopped celery stalk, but that's up to you! Then, you will need 500g of ground beef, 12 oz of dried macaroni, and 1/2 cup of frozen corn. For a spicier flavor profile, experiment with adding taco seasoning as an alternative to some of the spices listed below.
Don't forget 2 cups of chicken broth! You'll also need 1 tbsp of hot sauce and 1 tsp each of American chili powder, dried oregano, and garlic powder. Get ready, as there's also 800g of crushed tomato, 2 tbsp of tomato paste and salt/pepper. You can't forget 1.5-2 cups cheddar cheese, and 1 cup of mozzarella. Last, if you're feeling fancy, 1 sliced green onion.
Instructions
Once you've got all your ingredients together, you're ready to start cooking this fantastic casserole! First, heat a tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Next, add the chopped onion and minced garlic. Cook for about a minute, until fragrant. Then, add the chopped celery and carrots—if you're using them, of course!—and cook another 3 minutes, until softened.
Now, crank up the heat to high and add 500g of ground beef. Make sure you break it up as it cooks until it's no longer pink—about 3 minutes. Don't be shy; get in there!
Add everything else EXCEPT the cheese. That's right: broth, hot sauce, chili powder, oregano, garlic powder, crushed tomatoes, tomato paste, salt, pepper, and macaroni. Feel free to substitute refried beans for the macaroni for a Mexican-inspired variation. Stir it all well, then reduce the heat to medium-low, cover, and let it simmer gently for 8 minutes.
Recipe Notes
These are some notes to keep in mind while you're making this yummy cheeseburger casserole!
First off, those chopped carrots and celery? Totally optional! If you aren't feeling it — skip 'em. Sometimes I'll load it up with more veggies like zucchini or bell peppers. Or you could even sneak in extra veggies and scale back the pasta. Sneaky sneaky!
About that American chili powder: it's not just straight chili! It's a spice mix. If you can't find it, mix 1/4 teaspoon each of paprika, cumin, and coriander, plus a pinch of cayenne.
Cheese is key for flavor! You can swap the cheddar, but make sure it's something with a kick, not mild mozzarella.
Got that? Good. Now go make this tasty casserole!
Storage
I find that like all great pasta dishes, the sauce tends to get sucked up by the pasta over time, so it won't be as saucy as when it's fresh out of the oven! You ought to know that.
But don't fret — this casserole reheats very well! I usually just nuke it in the microwave, and it's almost as good as new. If you keep your leftovers in an airtight container, they should be good to go for 3-4 days in the fridge.
I haven't tried freezing it yet, but I honestly see no reason why it wouldn't freeze well. Just let it cool down completely first, like, duh! Then, portion it out into freezer-safe containers and you'll be good to go! It won't be as pretty as new, but it'll hit the spot.
Nutrition Information
Let's break down all the good stuff inside this Cheeseburger Casserole—a single serving, around 456 grams, packs about 693 calories, which is like 35% of what you might need in a day, depending on how active you are!
You're also looking at about 63.3 grams of carbs – that's 21% of your daily intake. Plus, you get a protein punch of 51.5 grams, which crushes it at 103%!
Don't forget the fats! There are 25.4 grams of total fat, with 12.5 grams of saturated fat. Cholesterol clocks in at 129mg, which is about 43% of what you need.
Sodium? I know, it's a bit high at 748mg (33%). Fiber adds a decent 4.9 grams (20%), and there's a smidge of sugar—7.7 grams (9%). Not bad, considering how yummy it is!
Short Recipe Version
Cheeseburger Casserole
Prep time: 20 minutes
Cook time: 30 minutes
Servings: 6
Ingredients:
- 1 lb ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 tsp mustard
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 2 cups cooked elbow macaroni
- 2 cups shredded cheddar cheese
Instructions:
- Preheat oven to 350°F (175°C).
- Brown ground beef in a skillet. Drain excess grease.
- Add onion and bell pepper to skillet and cook until softened.
- Stir in soup, milk, mustard, garlic powder, and pepper.
- Mix in macaroni and 1 1/2 cups of cheese.
- Pour into a greased 9×13 inch baking dish.
- Top with remaining 1/2 cup of cheese.
- Bake for 20-25 minutes, or until bubbly and cheese is melted.
Nutrition Information (Per Serving – Estimated):
- Calories: 450
- Protein: 30g
- Fat: 25g
- Carbohydrates: 25g