Baked Cheeseburger Casserole

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Cheeseburger Casserole bakes what’s good about a cheeseburger into one pan. You get the beef, the tangy ketchup-and-mustard flavor, and melted cheddar. Pasta gets stirred right in.

That special-sauce taste comes from tomato sauce, ketchup, mustard, and a spoonful of brown sugar. Stir it all into the browned beef. It’s the same tangy-sweet mix that makes a good burger taste like one. Elbow macaroni gets cooked on its own, then folded in.

That turns it from a topping into a real casserole, one that holds on a fork. Most of what you need is already in the kitchen. It reheats well too, and leftovers taste just as good the next day.

If you’re into easy ground beef recipes, try my Easy Cheeseburger Sliders, Creamy Cheeseburger Soup, or Cheesy Taco Casserole too.

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

1. Cook the pasta: Boil the elbow macaroni in salted water until al dente, according to the package directions, then drain.
2. 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.
3. 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.
4. 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.
5. Bake: Top with the remaining cheddar and bake 15-20 minutes, until the cheese is melted and bubbly.
6. Serve: Let rest 5 minutes before serving.

Why the Mustard and Brown Sugar Are There

A tablespoon of yellow mustard and a tablespoon of brown sugar look like odd additions to a beef and pasta casserole. They are what make it taste like a cheeseburger rather than like beefy macaroni.

The flavor people recognize as a burger is not really the beef. It is the condiments: ketchup’s sweet acidity, mustard’s sharp tang, and the sweetness of the bun. This recipe rebuilds that from the tomato sauce, the ketchup, the mustard and the sugar, and each one is holding up a corner.

• Yellow mustard, not dijon or spicy brown. Yellow is the one that tastes like a burger, and its sharpness is doing the job.
• The sugar balances the acidity of the tomato sauce. Leave it out and the dish tastes sharp and thin.
• Add dill pickle relish if you want to push it further. It is the most burger-tasting thing you can add.
• A teaspoon of Worcestershire adds savory depth if it is tasting flat.

Taste before it goes in the oven and adjust then. Baking dulls acidity, so it should taste very slightly too tangy going in.

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 Ground Beef Dinner Ideas collection.

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.

More like this: Cheesy ground beef bakes are hard to beat on a busy night, so here are three more your kids will actually eat. Try Tater Tot Casserole, Hamburger Potato Casserole, or Homemade Hamburger Helper.

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