Cheeseburger Casserole
This cheeseburger casserole has all the flavors of your favorite burger in cozy pasta form. It's packed with ground beef, tomato, and cheese for a 30 minute one-pot dinner!
Equipment
- 1 6 qt enameled cast iron dutch oven
Ingredients
- 1 pound lean ground beef
- ½ cup chopped onion
- 2 Tablespoons tomato paste
- 1 teaspoon garlic powder
- ½ teaspoon salt , more to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon oregano
- 1 ½ cups dry elbow noodles
- 3 ½ cups beef broth
- ¼ cup sour cream , at room temperature
- 1-2 cups shredded cheddar cheese
Instructions
- In a large pot, cook one pound ground beef and 1/2 cup onion over medium heat. Break apart the beef with a spoon and cook until browned. Drain any grease, if needed.
- Stir in 2 Tablespoons tomato paste, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon garlic powder and 1/4 teaspoon oregano. Cook 1 minute. Stir in 1 1/2 cups dry noodles and 3 1/2 cups broth.
- Bring to a light simmer and cover with a lid. Cook 10 to 12 minutes, or until the noodles are tender. Stir halfway through cooking to prevent noodles from sticking.
- Remove from heat and pour off any extra liquid, if needed. Stir in 1/4 cup sour cream and about 3/4 cup of cheese. Stir until melted. Season to taste.
- Sprinkle 1/2-1 cup shredded cheese over the top and cover with the lid until cheese is melted. You could also broil the cheese for a minute if desired. Serve while hot.
Notes
Veggies: You can add in chopped celery, bell peppers, or mushrooms when cooking the onions.
Substitute: You can substitute softened cream cheese or heavy cream if you don't have sour cream. For a creamier sauce add in extra heavy cream. You can also use mozzarella cheese.
Heat: Add hot sauce and a dash of chili powder to kick up the heat.
Make ahead: Follow instructions above and (don't add cheese on top yet). Place in a casserol dish and then allow to cool. Sprinkle cheese over top and cover with foil. Place in the fridge up to 24 hours. Bake at 350 for 10-15 minutes with foil or until melted. Remove foil and bake 5 more minutes.
Freezer instructions: Follow make ahead instructions using a metal tin, then place in the freezer up to 3 months. When ready to use, place in refrigerator to thaw overnight and cook at 350°F for 30 to 45 minutes, or until hot.
Nutrition
Calories: 260kcal, Carbohydrates: 22g, Protein: 20g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 54mg, Sodium: 670mg, Potassium: 352mg, Fiber: 1g, Sugar: 1g, Vitamin A: 188IU, Vitamin C: 1mg, Calcium: 128mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
