A One-Dish Family Favorite, this Quick & Easy Cheeseburger Casserole brings together all the flavors of a classic cheeseburger in a warm, comforting casserole. It’s the perfect meal for busy nights when I want something hearty, cheesy, and satisfying without spending too much time in the kitchen.
Why I Love This Recipe
Quick & Easy: It takes just 40 minutes from start to finish, making it a great weeknight dinner.
Family-Friendly: Everyone loves the familiar flavors of a cheeseburger, especially in casserole form.
One-Pan Simplicity: Less cleanup means more time to relax after dinner.
Customizable: I can easily tweak the ingredients to fit my family’s preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef
1 small onion, chopped
1/2 cup milk
1 cup cooked pasta (elbow macaroni or your choice)
1 can (10.5 oz) condensed cheddar cheese soup
Salt and pepper, to taste
1 cup shredded cheddar cheese
1 tablespoon ketchup
1/2 cup pickles, chopped (optional)
1 tablespoon mustard
1 tablespoon olive oil (for cooking)
Directions
Preheat the oven to 350°F (175°C).
Heat olive oil in a large skillet over medium heat. Add chopped onion and ground beef, cooking until the beef is browned and the onion is tender, about 5-7 minutes. Drain excess fat if needed.
Stir in ketchup, mustard, cheddar cheese soup, and milk. Mix well to combine. Add salt and pepper to taste.
Add cooked pasta and stir until everything is evenly coated.
Transfer the mixture to a greased 9×13-inch casserole dish.
Top with shredded cheddar cheese and chopped pickles, if using.
Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 320 kcal per serving
Variations
Spicy Twist: I like adding diced jalapeños or a dash of hot sauce for extra heat.
Protein Swap: Ground turkey or chicken works just as well as beef.
Low-Carb Option: Instead of pasta, I use cauliflower florets or zucchini noodles.
Bacon Lovers: Adding crispy bacon bits on top before baking makes this even more indulgent.
Gluten-Free Version: I use gluten-free pasta and ensure my soup is gluten-free.
Storage & Reheating
Refrigerator: I store leftovers in an airtight container for up to 3 days.
Freezer: This casserole freezes well for up to 2 months. I let it cool completely before wrapping it tightly.
Reheating: I warm leftovers in the oven at 350°F for 15 minutes or microwave individual portions for 1-2 minutes.
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FAQs
Can I make this ahead of time?
Yes! I assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking.
What’s the best pasta for this recipe?
I prefer elbow macaroni, but any short pasta like penne or rotini works well.
Can I use fresh cheese instead of cheddar cheese soup?
Absolutely! I melt 1 cup of shredded cheddar with ½ cup of heavy cream as a substitute.
How can I make it healthier?
I use lean ground beef or turkey, whole wheat pasta, and a reduced-fat cheese option.
What should I serve with cheeseburger casserole?
A simple side salad or steamed veggies balance out this rich, cheesy dish.
Conclusion
This Quick & Easy Cheeseburger Casserole is a perfect comfort food meal that delivers all the flavors of a classic cheeseburger in an easy-to-make dish. Whether I need a quick dinner or a make-ahead meal, this casserole never disappoints. With its rich, cheesy goodness and endless variations, it’s sure to become a regular on my dinner table.
📖 Recipe:
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Quick & Easy Cheeseburger Casserole
- Total Time: 40 minutes
- Yield: 6 servings
Description
This Quick & Easy Cheeseburger Casserole is a hearty, family-friendly meal that brings all the flavors of a classic cheeseburger into a warm, cheesy casserole. Perfect for busy weeknights, this one-pan dish is ready in just 40 minutes, with minimal cleanup and plenty of customizable options.
Ingredients
1 lb ground beef
1 small onion, chopped
2 cups cooked elbow macaroni (or preferred pasta)
1 can (10.5 oz) condensed cheddar cheese soup
½ cup milk
1 cup shredded cheddar cheese
¼ cup ketchup
1 tbsp mustard
Salt and pepper, to taste
¼ cup pickles, chopped (optional)
1 tbsp olive oil (for cooking)
Instructions
- Preheat Oven to 350°F (175°C).
- Cook Beef & Onion: Heat olive oil in a skillet over medium heat. Add chopped onion and ground beef, cooking until the beef is browned and onion is soft (5-7 minutes). Drain excess fat.
- Mix Ingredients: Stir in ketchup, mustard, cheddar cheese soup, and milk. Add salt and pepper to taste.
- Combine with Pasta: Add cooked pasta to the skillet, stirring until fully coated.
- Assemble: Transfer mixture to a greased 9×13-inch casserole dish. Top with shredded cheddar cheese and pickles (if using).
- Bake: Place in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve & Enjoy!
Notes
Make-Ahead: Assemble the casserole up to 24 hours in advance and refrigerate until ready to bake.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Reheating: Warm in the oven at 350°F for 15 minutes or microwave individual portions for 1-2 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole, Comfort Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal
