Cheeseburger Casserole is cozy, cheesy comfort food made with lean ground beef, tender pasta, melty sharp cheddar, and an irresistibly creamy sauce. Ready in 30 minutes and made in one pot, it’s perfect for busy weeknights!
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Cheeseburger casserole has all the deliciousness of a burger, without the bun!
This cheeseburger casserole tastes like your favorite burger, but like my Burger Bowl, you eat it with a fork instead of on a bun.
And honestly? This might be the upgrade we didn’t know we needed.
It checks all the most critical burger boxes: savory ground beef, sharp cheddar, a little mustardy tang, even pickles if you’re into that sort of thing (I very much am).
But instead of firing up the grill, you stir it together in one cozy pot and call it dinner. BOOM.
I made this on a night when I wanted comfort food but did not want a sink full of dishes staring back at me. It delivered in a big way. Creamy. Cheesy. ALL the comfort food vibes.
Let’s talk about why this cheeseburger casserole recipe works so well:
- A Total Crowd-Pleaser. Pasta + cheese + beef = universal approval. Even picky eaters will forget any protestations once they take a bite.
- Weeknight-Friendly. 5 minutes of prep. About 25 minutes on the stove. No oven required.
- Lightened Up (But You’d Never Guess). Lean ground beef and Greek yogurt keep it creamy without heavy cream or canned soup.
- One Pot. Which means fewer dishes to wash. Always a win in my book!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Yellow Onion. Cook it low and slow until it’s golden and soft.
- Lean Ground Beef. 93% lean is rich and savory without excess grease. If you use something fattier, you may need to drain it.
- Tomato Paste. A small amount adds big umami depth. Let it cook for a minute so it caramelizes slightly—trust me.
- Garlic Powder. This has the savoriness of garlic without the sharpness.
- Dijon Mustard. This is what makes it taste like a cheeseburger instead of just cheesy pasta!
- Hot Sauce. Feel free to adjust the amount to your liking.
- Reduced-Sodium Beef Broth. The pasta cooks directly in it, soaking up flavor as it softens.
- Whole Wheat Rotini (or Elbow Pasta). I love whole wheat for the extra fiber, but any short pasta works.
- Plain Greek Yogurt. My secret weapon for creaminess without heaviness.
- Sharp Cheddar Cheese. Go bold! Sharp cheddar has a sassier flavor than mild cheddar. Freshly grated melts best and gives the most flavor.
- Dill Pickles. Optional, but highly encouraged.
- Green Onion. A little fresh bite to finish things off.
Recipe Variations
- Make It Bacon Cheeseburger Style. Cook chopped bacon with the onions or sprinkle crumbled Air Fryer Bacon on top for garnish.
- Swap the Cheese. Colby Jack or even pepper jack would be delish.
- Add Veggies. Stir in chopped bell peppers or mushrooms with the onions to veg it up.
What to Serve with Cheeseburger Casserole
This easy cheeseburger casserole is made in one pot with lean ground beef, whole wheat pasta, cheddar, and Greek yogurt. Ready in 30 minutes!
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- 2 tablespoons olive oil
- 1 small yellow onion ½-inch diced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pound lean ground beef I used 93% lean
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 2 to 3 teaspoons hot sauce
- 4 cups reduced sodium beef broth
- 8 ounces whole wheat rotini noodles or elbow or similar short pasta
- ½ cup plain nonfat Greek yogurt
- 1 ½ cups grated sharp cheddar cheese yellow if possible
- ¼ cup chopped dill pickles optional
- ¼ cup chopped green onion
- Water as needed
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Heat a Dutch oven or a large, deep skillet over medium-low heat. Add the oil, onion, salt, and pepper. Let cook until the onion turns brown and soft, about 10 minutes (get the onions nice and brown).
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Increase heat to medium-high and add the ground beef. With the back of a large spoon or a sturdy spatula, break the meat into small pieces. Continue to brown, stirring periodically, until the meat is browned and cooked through, about 6 minutes.
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If there’s excess fat, carefully drain it away, leaving a little in the pan just to keep the meat moist (if you are using meat that is 93% lean, you likely will not need to drain it).
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Stir in the tomato paste and garlic powder. Cook and stir for 1 full minute, so the paste is well incorporated and can caramelize a bit. Stir in the hot sauce and Dijon.
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Gently pour in the beef broth, using a wooden spoon or sturdy spatula to scrape up any browned bits stuck to the pan. Bring the broth to a boil over medium-high heat.
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Once boiling, add the pasta and cook until al dente according to package instructions, stirring often and scraping a spoon along the bottom of the pan to keep it from sticking. If at any point the pasta becomes too dry, splash in a bit of water as needed.
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Remove the pan from the heat and let cool 1 minute. Add the Greek yogurt, cheddar, and pickles. Stir until the cheese is melted and the ingredients are well combined.
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Stir in half of the green onion, then sprinkle the remaining green onion on top. Enjoy hot.
- TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
- TO REHEAT: Warm gently on the stove or in the microwave with a splash of water or broth to loosen the sauce.
- TO FREEZE: Freeze for up to 3 months. Thaw overnight before reheating.
- Adapted from my Homemade Hamburger Helper
Serving: 1(of 4)Calories: 636kcalCarbohydrates: 43gProtein: 49gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 114mgSodium: 1296mgPotassium: 1090mgFiber: 6gSugar: 5gVitamin A: 631IUVitamin C: 6mgCalcium: 356mgIron: 3mg
