Baked Cheeseburger Casserole
Cheeseburger casserole with seasoned ground beef, a tangy ketchup-mustard sauce, elbow macaroni, and melted cheddar, baked in one dish.
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Cheeseburger Casserole takes everything good about a cheeseburger, the beef, the tangy ketchup-and-mustard flavor, the melted cheddar, and bakes it into one pan with pasta stirred right in.
The special sauce flavor comes from a mix of tomato sauce, ketchup, mustard, and a spoonful of brown sugar stirred into the browned beef, the same tangy-sweet combination that makes a good cheeseburger taste like a good cheeseburger. Elbow macaroni cooked separately and folded in turns it from a topping into an actual casserole that holds together on a fork.
It’s the kind of dinner that uses ingredients already sitting in most kitchens, and it reheats well enough that leftovers the next day taste just as good as the first night.
Why You’ll Love This Recipe
- Real cheeseburger flavor. Ketchup, mustard, and brown sugar in the sauce nail that tangy-sweet taste.
- One dish, kid-approved. Cheesy pasta and beef is about as close to a guaranteed yes as dinner gets.
- Uses pantry staples. Nothing here requires a special grocery trip.
- Reheats well. Leftovers taste just as good the next day, great for lunches.
Cheeseburger Casserole Ingredients
That splash of ketchup and mustard together is what gives this its cheeseburger flavor instead of just tasting like beef and pasta. Don’t skip either one, they balance each other out.
- 8 oz elbow macaroni
- 1 1/2 lbs ground beef (85/15)
- 1/2 cup diced onion
- 1 (15 oz) can tomato sauce
- 1/4 cup ketchup
- 1 tbsp yellow mustard
- 1 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded cheddar cheese, divided
Recipe Variations
- Stir in a cup of frozen peas or diced pickles for texture, both are classic cheeseburger casserole add-ins.
- Swap elbow macaroni for shells or rotini, any small pasta shape works the same way.
- Top with crushed potato chips or crumbled crackers before the last few minutes of baking for a crunchy top.
How to Make Cheeseburger Casserole
- Cook the pasta: Boil the elbow macaroni in salted water until al dente, according to the package directions, then drain.
- Brown the beef: Brown the ground beef and onion in a large oven-safe skillet or pot over medium heat, about 7-8 minutes, breaking up the meat as it cooks. Drain off the excess grease.
- Build the sauce: Stir the tomato sauce, ketchup, mustard, brown sugar, salt, and pepper into the beef. Simmer 5 minutes so the flavors come together.
- Combine: Preheat the oven to 350°F. Stir the cooked macaroni and half the cheddar into the beef mixture, then transfer to a greased 9×13 baking dish if not using an oven-safe skillet.
- Bake: Top with the remaining cheddar and bake 15-20 minutes, until the cheese is melted and bubbly.
- Serve: Let rest 5 minutes before serving.
Recipe FAQs
Can I Use a Different Pasta Shape?
Yes, shells, rotini, or any small pasta shape holds the sauce just as well as elbow macaroni.
Can I Make This Ahead?
Yes, assemble it through the combine step, cover, and refrigerate up to a day. Add a few extra minutes to the bake time if it’s going in cold from the fridge.
Why Add Both Ketchup and Mustard?
That combination is what gives this its cheeseburger flavor, ketchup for sweetness and tang, mustard for a little sharpness to balance it. Leaving either one out flattens the flavor.
Can I Double It?
Yes, use a 9×13 dish for a single batch or split a double batch across two dishes so it bakes through evenly.
What Should I Serve with This?
A simple green salad or steamed vegetables round it out well, since the casserole itself is rich and filling on its own.
Cooking Tips
- Don’t overcook the pasta before baking, aim for al dente since it’ll soften a bit more in the oven.
- Drain the beef thoroughly, extra grease pools at the bottom of the dish and makes the casserole greasy instead of creamy.
- Use an oven-safe skillet if you have one, it cuts down on dishes since you can brown, build the sauce, and bake all in one pan.
Storage and Freezing
To store: Store in an airtight container in the fridge for up to 4 days.
To freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat: Reheat covered in a 350°F oven until warmed through, or in the microwave with a splash of water to loosen the sauce.
How to Serve Cheeseburger Casserole
Serve straight from the dish with a simple green salad on the side. This is one of the recipes in our 30 Easy Ground Beef Dinners collection, and more quick, budget-friendly ground beef dinners for busy weeknights are on the way.
Loved This Recipe?
Cheeseburger Casserole is the dinner that gets a full plate cleaned without a single complaint at the table.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Cheeseburger Casserole
Ingredients
- 8 oz elbow macaroni
- 1 1/2 lbs ground beef 85/15
- 1/2 cup diced onion
- 1 can tomato sauce 15 oz
- 1/4 cup ketchup
- 1 tbsp yellow mustard
- 1 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded cheddar cheese divided
Instructions
- Cook the pasta: Boil the elbow macaroni in salted water until al dente, according to the package directions, then drain.
- Brown the beef: Brown the ground beef and onion in a large oven-safe skillet or pot over medium heat, about 7-8 minutes, breaking up the meat as it cooks. Drain off the excess grease.
- Build the sauce: Stir the tomato sauce, ketchup, mustard, brown sugar, salt, and pepper into the beef. Simmer 5 minutes so the flavors come together.
- Combine: Preheat the oven to 350°F. Stir the cooked macaroni and half the cheddar into the beef mixture, then transfer to a greased 9×13 baking dish if not using an oven-safe skillet.
- Bake: Top with the remaining cheddar and bake 15-20 minutes, until the cheese is melted and bubbly.
- Serve: Let rest 5 minutes before serving.
