Description
This Easy Cheeseburger Casserole is a comforting, hearty dish that combines seasoned ground beef, tender elbow macaroni, and a rich blend of melted mozzarella and cheddar cheeses. Simmered in a savory broth with tomatoes and spices, then baked to bubbly perfection, it’s a perfect weeknight meal that satisfies the whole family.
Ingredients
Scale
Broth
- 2 cups water
- 3 beef bouillon cubes
Main Ingredients
- 1 pound lean hamburger (92%)
- 1 onion, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 15 ounces diced tomatoes (with juices)
- 2 cups dried large elbow macaroni
Dairy
- 1 cup sour cream
- ¼ cup whole milk
- 1½ cups mozzarella cheese, shredded from the block
- 1½ cups mild cheddar cheese, shredded from the block
Instructions
- Prepare the broth: In a medium bowl, combine 2 cups of water with 3 beef bouillon cubes. Microwave on high for 4 to 5 minutes, stirring until the bouillon cubes are fully dissolved. Set aside this flavorful broth for later use.
- Cook the ground beef: In a large saucepan over medium-high heat, cook 1 pound of lean hamburger until it is no longer pink. Drain excess grease and return the beef to the pan to continue cooking.
- Sauté the aromatics and seasonings: Lower the heat to medium and add the chopped onion, 1 teaspoon salt, ½ teaspoon black pepper, 2 teaspoons minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, and ½ teaspoon chili powder. Stir well and cook for 5 to 7 minutes until the onions turn soft and translucent.
- Add flavorings and tomatoes: Stir in 1 tablespoon Worcestershire sauce, 2 tablespoons tomato paste, and 15 ounces diced tomatoes with their juices. Mix thoroughly to combine all the flavors.
- Incorporate pasta and broth: Add 2 cups dried large elbow macaroni noodles and the prepared beef bouillon broth to the beef mixture. Stir well to combine.
- Simmer the mixture: Cover the pan and let it simmer over medium-low heat for 5 minutes. Then uncover, stir, cover again, and cook for another 5 minutes or until the pasta is tender and cooked through.
- Add sour cream and milk: Stir in 1 cup sour cream and ¼ cup whole milk until the mixture is creamy and well combined.
- Assemble the casserole: Pour half of the beef and pasta mixture into a 9×13 glass baking dish. Evenly sprinkle half of the shredded mozzarella and cheddar cheeses over the top. Then add the remaining beef and pasta mixture and spread it out evenly. Finally, top with the remaining shredded mozzarella and cheddar cheeses.
- Bake the casserole: Bake uncovered in a preheated oven at 400°F (204°C) for 10 minutes or until the sides are bubbling and the cheese is melted and lightly browned.
Notes
- Shred the cheese fresh from the block instead of using pre-shredded cheese, as shredded cheese with preservatives doesn’t melt as well.
- This casserole can be assembled ahead of time and refrigerated overnight, then baked fresh when ready to serve.
- Ground beef can be cooked ahead in larger batches and frozen, making this meal even quicker to prepare on busy days.
Nutrition
- Serving Size: 1/5 of casserole
- Calories: 540
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 95 mg
