Cheeseburger casserole



Lean hamburger meat
Onion, chopped
Black pepper
Minced garlic
Italian seasoning
Garlic powder
Chili powder

Worcestershire sauce

Tomato paste

Diced tomatoes


Beef bouillon cubes

Elbow macaroni

Sour cream

Whole milk

Shredded mozzarella cheese

Shredded mild cheddar cheese

Do you want fries with that? When it comes to a cheeseburger casserole you can serve them with some fries and our secret fry sauce or a green salad.

Different from traditional canned soup casseroles, this cheeseburger casserole recipe is full of ground beef, onion, garlic, diced tomatoes, elbow macaroni, and plenty of cheese.


FIRST STEP: In a medium bowl add 2 cups water and 3 beef bouillon cubes. Microwave on high for 4-5 minutes, or until the beef bouillon cubes are dissolved. Set aside.

SECOND STEP: In a large saucepan, cook ground beef over medium high heat until no longer pink. Drain grease and return beef to the pan.


THIRD STEP: Turn heat down to medium and add chopped onion, salt, pepper, minced garlic, italian seasonings, garlic powder, and chili powder. Stir well and let cook until onions are soft and translucent, about 5-7 minutes.

FOURTH STEP: Add worcestershire sauce, tomato paste, and diced tomatoes (in their juices) and stir together.

FIFTH STEP: Next add the dried large elbow macaroni noodles and beef bouillon broth to the beef mixture and stir together.

SIXTH STEP: Cover and let simmer over medium-low heat for 5 minutes. Uncover and stir. Cover again and let cook for another 5 minutes, or until pasta is done.

SEVENTH STEP: Stir sour cream and milk.

EIGHTH STEP: Pour ½ of the beef and pasta mixture into a 9×13 glass baking dish.

NINTH STEP: Sprinkle ½ of the mozzarella and cheddar cheese over the casserole.

TENTH STEP: Pour the remaining casserole into the dish and spread evenly.

ELEVENTH STEP: Sprinkle the remaining ½ of mozzarella and cheddar cheese over the top of the casserole.

TWELVE STEP: Bake uncovered at 400 degrees for 10 minutes, or until the sides of the casserole are bubbling.


Shredding your cheese from the block tastes and looks the best.

You can mince fresh garlic or use chopped garlic from a jar.

Mini shells or rotini pasta can be used in place of the elbow macaroni.

Top your finished casserole with additional cheeseburger toppings like shredded lettuce or chopped pickles.


Cover the casserole dish tightly with aluminium foil and keep in the refrigerator for up to 2 days.

Heat at 350 degrees for 15 minutes covered.
Uncover and reheat for an additional 10 minutes.