Do you ever find yourself standing in front of the fridge, trying to decide what you want to make for dinner? You want something cozy, comforting, and at once very familiar but a little out of the box too. You could make some cheeseburgers (always a crowd-pleaser) or whip up some mac & cheese (also a fan favorite), OR you could make the most wonderful, happy combination instead: this cheeseburger casserole. Here’s what you need to know when it comes to making this comfort food mashup.
How To Make Cheeseburger CasseroleINGREDIENTSPasta: Elbow macaroni felt like a good choice here. It cooks quickly—al dente in 5 to 6 minutes—and can be scooped up easily with a spoon. Small pasta shells, bowties, or wagon wheels would all be fun here too. (Cooking times will vary.)Onion & Garlic: A yellow onion and 2 garlic cloves are sautéed before you brown the beef to add plenty of flavor to our sauce.Tomato Paste: While ketchup will bring the sweetness, tomato paste brings some acidity to the dish.Smoked Paprika: A bit of smoked paprika adds a flavor that’s reminiscent of the smokiness you get from the grill.Broth: You can use beef or chicken broth here—whatever you have on hand will be fine. Whatever you use, make sure that it’s low-sodium so that the dish won’t become overly salty.Ketchup: A burger isn’t complete without ketchup, right? I love drizzling some ketchup and mustard on top of this casserole to really drive home the burger vibes, but I also add in ketchup to the mixture to add some concentrated sweetness.Cream Cheese: Cream cheese adds a richness to this dish, and is really what ties all of our components together into a signature special sauce.Ground Beef: I’d suggest using a leaner ground beef (90%) in this recipe, since there’s nowhere for the fat to go when baked in a casserole.Worcestershire Sauce & Mustard: Worcestershire sauce and mustard provide umami and a little tang—I prefer Dijon.Cheese: To put the cheese in cheeseburger, I used equal parts of sharp cheddar and creamy Monterey Jack cheese. Half of the cheese is folded into the pasta and meat sauce, and the remainder forms a bronzed and bubbling cap to the whole dish.
STEP-BY-STEP INSTRUCTIONS
First, preheat your oven to 400°. Then, in a large pot of boiling salted water, cook the pasta according to the package directions (we’re going for al dente). Once done, drain and set aside. In another large pot over medium-high heat, heat up some oil. Add the onions and garlic, then season well with salt and pepper. Cook—while stirring occasionally—until softened and translucent.
PHOTO: TIM RACCA MORRISH
Once softened, add the beef, and season again with salt and pepper. Use a wooden spoon to break up the meat, then cook until no longer pink. If there’s too much fat, drain it from the pot—you don’t want your casserole to be soggy. Add the tomato paste and paprika, and cook—while stirring—until the tomato paste is brick red. Taking your time cooking the tomato paste down may feel tedious, but results in even better flavor. After around 3 minutes, stir in the broth, ketchup, cream cheese, Worcestershire, and mustard. Stir until combined, then continue to cook (while stirring) until the cream cheese is fully dissolved and a sauce has started to form. Season well with salt and pepper, then remove from the heat before adding the pasta. Sprinkle on the cheese, then give everything a stir to fully combine it.
PHOTO: TIM RACCA MORRISH
Transfer the entire mixture to a casserole dish, then sprinkle even more cheese on top so that the top is fully covered.
PHOTO: TIM RACCA MORRISH
PHOTO: TIM RACCA MORRISH
Place in the preheated oven and bake until the cheese is melted into a beautiful golden top and the sauce is bubbling. Top with some fresh parsley and serve!
PHOTO: TIM RACCA MORRISH
The full list of ingredients and instructions can be found in the recipe below.
What To Serve With Cheeseburger Casserole
This is a pretty complete meal all on its own, but this casserole would also be great alongside roasted potatoes (or homemade French fries), or a simple spinach salad if you need to get in some greens. I love to top this casserole with just a sprinkle of fresh parsley, but if you really want to nail the burger vibes, some shredded lettuce, mustard, and ketchup would work perfectly here. Whatever you do, don’t forget the side of pickles!
Storage
If you have any leftovers, place them in an airtight container in the fridge for around 3 days. If you want to get ahead on dinner, you can also make it 1 day ahead of time. Assemble the casserole as directed, then cover with foil and refrigerate until you’re ready to bake.
PHOTO: RYAN LIEBE; FOOD STYLING: BROOKE CAISON