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This outrageously delicious One-Pot Cheeseburger Casserole Recipe is beefy, cheesy, and so flavorful—similar to Hamburger Helper and tasting just like cheeseburgers. It’s the perfect easy weeknight dinner guaranteed to impress the whole family!
The Easiest One-Pot Cheeseburger Casserole
One of my favorite things in the world is a big, juicy, and (extra) cheesy hamburger. I also really love pasta, especially when it’s covered in a rich and creamy, extra-cheese-filled beef and tomato sauce.
Similar in many ways to homemade Hamburger Helper (but cheesier!) and just like your favorite cheeseburger (with a few things missing, like lettuce and pickles), this cheeseburger casserole is packed full of flavor.
The entire recipe, from start to finish, is cooked in one (oven-safe) pot. Yep, this includes the pasta. And while technically, the baking part isn’t required (everything is already cooked by this point), I can’t resist a gooey golden cheesy top.
Table of Contents
Key Ingredients and Substitutions
Please find the printable recipe with measurements in the recipe card below.
- Ground beef: Understandably, the most important ingredient. If you prefer lean ground beef, feel free to use it. Possible substitutions include ground turkey or ground lamb.
- Olive oil and Butter: Used to soften the garlic and onion.
- White onion: This is added for flavor. I’ve used white onion here, but yellow or red onion may also be used.
- Garlic: Always used for flavor. Feel free to include extra garlic for extra flavor.
- Dijon mustard: Adds tanginess and depth. Yellow mustard may also be used.
- All-purpose flour: To thicken the sauce.
- Beef broth: Used to cook the pasta shells.
- Canned tomatoes and Ketchup: Adds sweet and tangy tomato flavor similar to having a tomato on your cheeseburger.
- Pasta shells: For this recipe, I’ve used medium-sized pasta shells, but other small-shaped pasta would work.
- Heavy cream: For richness and a creamy consistency. Sour cream may also be used.
- Cheese: My favorite ingredient. Here, I’ve used Colby Jack, but you can use Sharp Cheddar, Pepper Jack, Mozzarella, or a combination.
Optional Additions
There are a number of different ingredients that can be added to this cheeseburger casserole recipe, like veggies (peas, bell pepper, spinach) or cooked bacon. Keeping in theme with cheeseburgers, however, I highly recommend adding sliced pickles or pickle relish to this dish.
How to Make This
Note: If you do not have an oven-safe skillet or Dutch oven (this 7.5 quart Lodge Dutch oven is my all-time favorite), cook as outlined and transfer to an oven-safe casserole dish before baking in the oven.
1. Brown the ground beef: Preheat the oven to 350 degrees F then brown the ground beef in a large, oven-safe skillet or Dutch oven set over medium-high heat. As it cooks, use a spatula to break it into smaller pieces. Once the beef is cooked, carefully drain excess oil from the pan.
2. Soften the onion and add seasonings: Add the olive oil, butter, and onion to the cooked ground beef. Cook, stirring often, until the onion begins to soften and turn translucent. Next, stir in the minced garlic, dijon mustard, pepper, and salt and cook until fragrant, about 30 seconds.
3. Add the flour and broth: Sprinkle the beef and onions with the all-purpose flour, mixing well to combine. Cook for about 1 minute, stirring continuously, before adding the beef broth and diced tomatoes. Increase the heat to high and bring to a simmer.
4. Add the pasta: Stir in the pasta and cook for approximately 3 minutes less than the time indicated on the package for al dente pasta (this will help prevent the pasta from becoming soggy). As the pasta cooks, stir often.
5. Stir in the heavy cream: Add the heavy cream (at room temperature) and ketchup. Once combined, remove from heat and slowly stir in 1 cup of cheese until melted, then sprinkle the remaining 1 cup of cheese over the top.
6. Bake: Transfer to the oven and bake for 15-20 minutes or until the cheese is melted and bubbly around the edges.
7. Serve: Garnish with sliced green onion, pickles, and lettuce, if desired.
Storing and Freezing
Leftover cheeseburger casserole, stored in an airtight container in the refrigerator, will last for 3-4 days.
Although it is possible to freeze this casserole, I have yet to do so myself. Typically, I advise against freezing recipes that contain cooked pasta, milk, or cream as they don’t thaw and reheat well. That said, should you choose to freeze this cheeseburger casserole, it’s best to do so before baking.
For best results, thaw the frozen casserole in the refrigerator overnight before baking in a preheated 350-degree F oven for 30-40 minutes or until heated through.
More Delicious Casseroles
- Chicken and Wild Rice Casserole
- Dump and Bake Meatball Casserole
- Baked Spaghetti Casserole Recipe
- Philly Cheesesteak Casserole
- Crack Chicken Casserole
- Chicken Noodle Casserole
Browse all Casserole recipes and One-Pot recipes.
One-Pot Cheeseburger Casserole Recipe
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small white onion, diced
- 3-4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon all-purpose flour
- 4 cups beef broth, or chicken broth
- 1 (14.5 ounce) can undrained canned diced tomatoes
- 8 ounces medium pasta shells
- 1 cup heavy cream, brought to room temperature before adding to the hot pasta.
- 2-4 tablespoon ketchup
- 2 cups freshly shredded Colby Jack cheese, plus more if desired
Instructions
- Preheat the oven to 350 ℉, then brown the ground beef in a large, oven-safe skillet or Dutch oven set over medium-high heat. As it cooks, use a spatula to break it into smaller pieces. Once the beef is cooked, carefully drain excess fat from the pan.
- Add the olive oil, butter, and onion to the cooked ground beef. Cook, stirring often, until the onion begins to soften and turn translucent.
- Stir in the minced garlic, dijon mustard, pepper, and salt, and cook until fragrant, about 30 seconds.
- Sprinkle the beef and onions with the all-purpose flour, mixing well to combine. Cook for about 1 minute, stirring continuously, before adding the beef broth and diced tomatoes. Increase the heat to high and bring to a simmer.
- Stir in the pasta and cook for approximately 3-4 minutes less than the time indicated on the package for al dente pasta (this will help prevent the pasta from becoming soggy). Stir often.
- Add the heavy cream (at room temperature) and ketchup. Once combined, remove from heat and slowly stir in 1 cup of the shredded cheese until melted, then sprinkle the remaining 1 cup of cheese over the top.
- Transfer to the oven and bake for 15-20 minutes or until the cheese is melted and bubbly around the edges.
- Serve garnished with sliced green onions, pickles, and lettuce, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
