Description
This Quick & Easy Cheeseburger Casserole combines all the flavors of a classic cheeseburger in a comforting baked pasta dish. Ground beef and onions are sautéed and mixed with cheddar cheese soup, ketchup, mustard, and cooked elbow macaroni, then topped with shredded cheddar and baked to bubbly perfection. Perfect for busy weeknights, this recipe delivers hearty, cheesy satisfaction in under 40 minutes.
Ingredients
Scale
Meat & Vegetables
- 1 lb ground beef
- 1 small onion, chopped
- ¼ cup pickles, chopped (optional)
Pasta & Dairy
- 2 cups cooked elbow macaroni (or preferred pasta)
- 1 cup shredded cheddar cheese
- 1 can (10.5 oz) condensed cheddar cheese soup
- ½ cup milk
Condiments & Seasonings
- ¼ cup ketchup
- 1 tbsp mustard
- Salt and pepper, to taste
- 1 tbsp olive oil (for cooking)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook Beef & Onion: Heat the olive oil in a skillet over medium heat. Add the chopped onion and ground beef, cooking until the beef is browned and onions are soft, about 5-7 minutes. Drain any excess fat from the skillet.
- Mix Ingredients: Stir in the ketchup, mustard, condensed cheddar cheese soup, and milk into the cooked beef and onions. Season with salt and pepper to your taste preferences.
- Combine with Pasta: Add the cooked elbow macaroni to the skillet, mixing thoroughly until the pasta is completely coated with the cheesy beef mixture.
- Assemble: Transfer the mixture to a greased 9×13-inch casserole dish. Sprinkle the shredded cheddar cheese evenly on top, and add chopped pickles if using for extra tang.
- Bake: Place the casserole dish in the preheated oven and bake for 20-25 minutes until the cheese topping is melted, bubbly, and lightly golden.
Notes
- For a milder flavor, omit the pickles or substitute with diced tomatoes.
- Use gluten-free pasta to make this casserole gluten-free.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Feel free to swap out elbow macaroni for any small pasta shape you prefer.
- You can add a dash of hot sauce to the beef mixture if you like a bit of heat.