Cheeseburger Casserole
A hearty, one-pot dish brimming with the bold flavors of a classic cheeseburger, layered into a rich, cheesy pasta bake. This comforting casserole brings together ground beef, macaroni, and melty cheese in a tomato-based sauce—ready in just 30 minutes and perfect for busy weeknights.
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Ingredients
- 1 small carrot finely chopped (optional)
- 2 garlic cloves minced
- 1 tsp American chili powder see notes
- 1 1/4 tsp salt
- 1/2 cup frozen corn optional
- 1 tbsp hot sauce or Sriracha to taste
- 1 onion chopped
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp garlic powder or substitute with onion powder
- 800 g / 28 oz crushed tomato
- 2 cups low-sodium chicken broth or stock
- 1 celery stalk chopped (optional)
- 500 g / 1 lb lean ground beef
- 12 oz / 340 g uncooked macaroni
- 1 cup 100 g mozzarella cheese, for topping
- 1.5 – 2 cups 150 – 200 g shredded cheddar or tasty cheese
- 1/2 tsp black pepper
- 1 green onion sliced (for garnish, optional)
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
- Sauté the chopped onion and minced garlic for 1 minute until fragrant.
- Incorporate the celery and carrot, cooking for an additional 3 minutes until softened.
- Increase the heat to high and add the ground beef. Cook, breaking it apart with a spoon, until it is no longer pink—about 3 minutes.
- Stir in the crushed tomatoes, tomato paste, chicken broth, hot sauce, chili powder, oregano, garlic powder, salt, black pepper, frozen corn, and uncooked macaroni. Mix thoroughly.
- Reduce the heat to medium or medium-low to maintain a gentle simmer. Cover and cook for approximately 8 minutes, until the pasta is nearly tender and the mixture remains saucy.
- Add the shredded cheddar cheese and stir until incorporated. Sprinkle the mozzarella over the top.
- Cover the pot again and cook for an additional 2 minutes, allowing the cheese to melt and the pasta to finish cooking.
- Remove from heat. The pasta should be cooked al dente, rich in sauce but not overly wet.
- Serve promptly, garnished with sliced green onion if desired.
Notes
Vegetable Options: Carrot, celery, and corn are optional. Feel free to substitute with other finely chopped vegetables or reduce pasta quantity to incorporate more veg.
Chili Powder Substitute: If American chili powder is unavailable, substitute with 1/4 tsp each of paprika, cumin, coriander, and a pinch of cayenne.
Cheese: Use a cheese with bold flavor for the best taste. Avoid using mild cheeses like mozzarella as a substitute for cheddar.
Storage: The casserole reheats well in the microwave. Although the pasta may absorb some sauce upon storage, the dish remains flavorful. Suitable for freezing.
Make-Ahead Tip: Prepare the beef and liquid mixture in advance. When ready to serve, reheat, add pasta, and complete cooking as directed.