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One Pot Cheeseburger Casserole Recipe

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  • Author: Bara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 5 servings
  • Category: Casserole
  • Method: Stovetop
  • Cuisine: American

Description

This One Pot Cheeseburger Casserole is a comforting, hearty dish that combines seasoned ground beef, tender elbow macaroni, and rich cheddar cheese into a creamy, savory casserole. Perfect for a quick dinner, this recipe can be made entirely in one pot, simplifying cleanup and maximizing flavor by cooking everything together in a flavorful beef broth. Topped with fresh parsley, it’s a crowd-pleasing meal that brings the classic cheeseburger flavors to your dinner table in a warm, cheesy casserole form.

Ingredients

Cheese

  • 3 ½ cups shredded cheddar cheese (at room temperature, separated)

Meat & Vegetables

  • 1 lb. ground beef (85% lean)
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced

Liquids & Sauces

  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • ¾ cup sour cream (at room temperature)
  • ½ cup whole milk (at room temperature)

Other

  • 1 (16 oz.) box elbow macaroni (uncooked)
  • Salt and pepper, to taste
  • Chopped parsley, for garnish

Instructions

  1. Prepare Cheese: Shred the cheddar cheese and set it aside at room temperature to ensure it melts smoothly later in the cooking process.
  2. Season Ground Beef: Season the ground beef with salt and pepper to taste to build the base flavor for the dish.
  3. Cook Beef and Onions: In a large pot over medium heat, cook and crumble the ground beef along with the diced onions until the beef is browned and the onions are soft. Drain any excess grease to prevent a greasy casserole.
  4. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, enhancing the overall depth of flavor.
  5. Add Worcestershire Sauce and Tomato Paste: Mix in Worcestershire sauce and tomato paste thoroughly to coat the meat mixture, adding savory and tangy notes.
  6. Add Broth and Macaroni: Pour in the beef broth and add the uncooked elbow macaroni. Stir to combine all ingredients evenly.
  7. Simmer with Lid: Bring the mixture to a gentle simmer over medium or medium-low heat. Cover the pot and cook for 5 minutes. Then uncover, stir briefly to prevent sticking, replace the cover, and cook for another 5 minutes or until the macaroni is just al dente.
  8. Reduce Heat: Lower the heat to low to prepare for adding the dairy ingredients without curdling.
  9. Add Sour Cream and Milk: Stir in the room temperature sour cream and half of the milk. Add the remaining milk gradually if you prefer a creamier texture.
  10. Incorporate Cheese: Gradually sprinkle in 2 ½ cups of the shredded cheddar cheese, stirring continuously as it melts into the mixture creating a creamy sauce.
  11. Add Remaining Cheese: Once the cheese sauce is uniform and smooth, top the casserole with the remaining shredded cheddar cheese to create a cheesy crust on top.
  12. Melt Cheese Topping: Cover the pot again and heat the mixture for an additional 2-3 minutes on low heat until the cheese topping melts completely.
  13. Garnish and Serve: Sprinkle chopped fresh parsley over the casserole just before serving for a fresh, colorful finish.

Notes

  • Using room temperature cheese and dairy helps prevent clumping and ensures a smooth, creamy casserole.
  • Draining excess grease after browning the beef prevents a greasy final dish.
  • Adjust milk quantity to reach your preferred creaminess.
  • Cook the macaroni until just al dente as it will continue to cook slightly when combined with the cheese and covered.
  • Leftovers store well and can be reheated gently on the stovetop or microwave, adding a splash of milk if needed.

Find it online: https://yumbara.com/one-pot-cheeseburger-casserole-recipe/