Why You’ll Love This Recipe
I like this recipe because it’s quick to put together and uses pantry staples I usually have on hand. The ketchup, mustard, and Worcestershire sauce give it that signature cheeseburger taste, while the gooey melted cheddar makes it irresistible. I also love how versatile it is—I can adjust the flavors, add veggies, or top it with fun garnishes to make it my own.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
2 cups uncooked elbow macaroni (or pasta of choice)
1 can (10.5 oz) condensed tomato soup
1 can (14.5 oz) diced tomatoes, drained
¼ cup ketchup
2 cups shredded cheddar cheese
1 tsp mustard
1 tsp Worcestershire sauce
½ tsp paprika
Salt & pepper, to taste
¼ cup pickles, chopped (optional garnish)
Directions
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I preheat the oven to 350°F (175°C).
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I cook the pasta according to package directions, drain it, and set it aside.
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In a skillet, I brown the ground beef with onion and garlic, then drain off any excess grease.
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I stir in the tomato soup, diced tomatoes, ketchup, mustard, Worcestershire sauce, paprika, salt, and pepper.
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I add the cooked pasta and 1 cup of cheddar cheese, mixing everything together.
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I transfer the mixture to a greased baking dish and sprinkle the remaining cheese on top.
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I bake for 20–25 minutes until the cheese is melted and bubbly.
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I garnish with chopped pickles, if using, and serve warm.
Servings and Timing
This recipe makes about 6 servings. It takes 15 minutes to prep, 25 minutes to bake, and is ready in about 40 minutes total.
Variations
Sometimes I swap ground beef for ground turkey or chicken for a lighter version. I also like adding vegetables such as bell peppers, mushrooms, or spinach for extra nutrition. For more heat, I stir in chili powder or top with jalapeños. If I want it creamier, I mix in a little sour cream or cream cheese before baking.
Storage/Reheating
I keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm portions in the microwave or in the oven at 350°F until heated through. This casserole also freezes well—I store it tightly wrapped for up to 2 months and thaw it in the refrigerator before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, I assemble it up to a day in advance, refrigerate, and bake when ready, adding 5–10 minutes to the cooking time.
Can I freeze cheeseburger casserole?
Yes, I freeze it before or after baking, wrapped tightly, for up to 2 months.
What pasta works best?
I prefer elbow macaroni, but penne, rotini, or shells also work well.
Can I make it spicier?
Yes, I add red pepper flakes, hot sauce, or spicy cheese for extra heat.
Can I use fresh tomatoes instead of canned?
Yes, I chop fresh tomatoes and cook them down before adding.
What cheese works best?
Cheddar is classic, but I sometimes mix in mozzarella, Monterey Jack, or pepper jack.
Can I make this vegetarian?
Yes, I use a plant-based ground meat substitute and vegetable soup instead of tomato soup.
How do I keep the casserole from drying out?
I make sure not to overbake and, if needed, stir in a splash of broth or cream before reheating.
Can I double the recipe?
Yes, I double the ingredients and use a larger baking dish—perfect for feeding a crowd.
What toppings go well with this?
I like adding lettuce, diced onions, or even a drizzle of burger sauce on top before serving.
Conclusion
This tasty cheeseburger casserole is a warm, cheesy, and satisfying dish I love making when I want a simple dinner with classic flavors. It’s easy to prepare, customizable, and always a hit at the table. Whether for a busy weeknight or a casual gathering, it’s a comforting recipe that brings everyone back for seconds.
