Name: Cheeseburger Casserole Recipe
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 cups dry pasta; 1 pound ground beef; 1 small yellow onion (finely diced); 1 tablespoon minced garlic; ½ cup beef broth; 1 can petite diced tomatoes, undrained ((14.5 ounces)); 1 can tomato paste ((6 ounces)); 1 tablespoon Worcestershire sauce; 1 tablespoon yellow mustard; 1 can cheddar cheese soup ((10.5 ounces)); ½ cup sour cream; 2 cups shredded cheddar cheese; diced tomatoes; diced hamburger dill pickles; chopped green onions

This post may contain affiliate links, read our disclosure policy.

This Cheeseburger Casserole has everything you love about a juicy cheeseburger tucked into a cozy, cheesy pasta bake. It’s packed with seasoned ground beef, a creamy cheddar sauce, tomatoes, and plenty of melty cheese, then finished with classic burger toppings like diced pickles, tomatoes, and green onions if you’re feeling fancy.

Cheeseburger Casserole Recipe

Cheeseburger Casserole

Click the button above to save this recipe!

It’s one of those easy dinners that everyone at the table is happy to see, and it’s perfect for busy weeknights, meal prep, or feeding a hungry crowd without spending all evening in the kitchen.

Save this recipe!

Save this recipe! Enter your email below and we’ll shoot it straight to ya!

I consent to receive email from this site 💌

Why You’ll Love This Recipe

If your family loves cheeseburgers and pasta, this casserole is going to become a regular in your dinner rotation. It has all the familiar flavors of a classic cheeseburger in an easy, oven-baked meal that comes together with simple pantry ingredients.

The creamy cheese sauce keeps every bite rich and satisfying, while the pasta stretches a pound of ground beef into a meal that feeds eight people. And if you add the fresh tomatoes, crunchy pickles, and green onions on top, it really does taste like a cheeseburger in casserole form.

Ingredients You’ll Need

Dry pasta
Ground beef
Yellow onion, Garlic
Beef broth
Petite diced tomatoes, Tomato paste
Worcestershire sauce, Yellow mustard
Cheddar cheese soup, Shredded cheddar cheese
Sour cream
Optional toppings: Diced tomatoes, dill pickles, green onions

Step By Step Directions

Start by cooking the pasta just until al dente. Since it will continue cooking in the oven, you don’t want it completely soft.
Meanwhile, brown the ground beef with the diced onion and garlic until the beef is fully cooked and the onions are tender. Drain any excess grease if necessary.
Stir in the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, and mustard. Bring everything to a boil, then remove the skillet from the heat.
Mix in the cheddar cheese soup and sour cream until smooth, then fold in the cooked pasta.
Transfer everything to a greased 9×13 baking dish and bake until hot and bubbly. Add the shredded cheddar during the last 10 minutes so it melts into a gooey, cheesy topping.
Finish with chopped tomatoes, diced pickles, and green onions if you’d like that classic cheeseburger flavor.

Tips for the best cheeseburger casserole

Don’t overcook the pasta before baking or it can become too soft.

Freshly shredded cheese melts much better than pre-shredded cheese.

Drain excess grease from the beef so the casserole doesn’t become oily.

Let the casserole rest for about 5-10 minutes before serving so it slices more easily.

The pickles might sound unusual, but they really do make it taste like a cheeseburger!

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warmed through, or cover the casserole with foil and warm it in a 350°F oven.

You can also freeze the fully baked casserole for up to 3 months. Thaw overnight in the refrigerator before reheating.