March 19, 2024

Cheeseburger Casserole

Name: Cheeseburger Casserole
Total time: 30 min
Ingredients: 3 ½ cups shredded cheddar cheese ((at room temp. Separated.)); 1-1/2 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))

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Cheeseburger Casserole. There’s something undeniably comforting about classic comfort foods, and one dish that never fails to hit the spot is Cheeseburger Casserole. With layers of hearty pasta, seasoned ground beef, melted cheese, and all the fixings you’d expect from your favorite burger, baked to bubbly perfection. It’s a dish that effortlessly marries the flavors of a juicy cheeseburger with the convenience of a one-pan meal. What’s not to love? With each bite, you get a symphony of flavors reminiscent of a diner favorite, yet with the ease of home cooking. Plus, it’s endlessly customizable—add your favorite burger toppings like crispy bacon, pickles, or even a dollop of tangy mustard. Whether you’re feeding a hungry family or just craving some nostalgic comfort, Cheeseburger Casserole is sure to satisfy.

It’s really a Hamburger Helper recipe made from scratch. And trust me it’s way better than the store-bought hamburger helper. And once you have the ingredients it’s just as easy and only takes 30 minutes to prepare.

Like I said this recipe makes a lot. Easily 5 to 6 people. This is a recipe you will want in your recipe box. So why not give it a try? Your taste buds will thank you.

Cheeseburger Casserole

Cheeseburger Casserole. It’s really a Hamburger Helper recipe made from scratch. And trust me it’s way better than the store-bought hamburger helper.

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Total Time 30

Course Casserole

Cuisine American

Servings 6

Ingredients

3 ½ cups shredded cheddar cheese (at room temp. Separated.)
1-1/2 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 oven-proof skillet 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, and stir to combine. Bring to a gentle simmer over medium or medium/low.
Cover the skillet 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!