Description
This Cheeseburger Casserole is a comforting one-pot meal featuring lean ground beef, sharp cheddar cheese, and elbow macaroni simmered in a rich tomato and beef broth sauce. It's a homemade alternative to classic Hamburger Helper, easy to prepare on the stovetop and optionally finished under the broiler for a bubbly, browned cheese topping.
Ingredients
Scale
Main Ingredients
- 1/2 medium yellow onion (3/4 to 1 cup, diced)
- 8 ounces sharp cheddar cheese, preferably yellow, shredded (about 2 cups)
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 1/2 teaspoons granulated garlic
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons double concentrated tomato paste (from a tube)
- 1 tablespoon Worcestershire sauce
- 1 (32-ounce) carton beef broth (about 4 cups), divided
- 1 (14.5-ounce) can regular or petite diced tomatoes
- 12 ounces dried elbow macaroni (2 1/2 to 3 cups)
- 1 tablespoon finely chopped fresh parsley leaves, or 1 thinly sliced medium scallion (optional)
Instructions
- Prepare Ingredients: Dice 1/2 medium yellow onion and grate 8 ounces of sharp cheddar cheese using the large holes of a box grater.
- Cook Aromatics and Meat: Heat 1 tablespoon olive oil in a large, broiler-safe Dutch oven or skillet over medium-high heat until shimmering. Add diced onion and 1 pound lean ground beef. Break up the beef with a wooden spoon. Season with 1 1/2 teaspoons granulated garlic, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 6 to 7 minutes until beef is cooked through and onions are tender.
- Add Tomato Paste and Worcestershire: Stir in 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce. Cook for about 1 minute until the tomato paste darkens in color.
- Add Liquids and Tomatoes: Pour in 3 1/4 cups beef broth and the entire can of diced tomatoes with juices. Add the remaining 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir and bring to a boil.
- Cook Macaroni: Add 12 ounces dried elbow macaroni and cook over medium heat, stirring occasionally, until pasta is tender, about 10 minutes. Add the remaining beef broth in small amounts if the pasta absorbs all liquid before cooking through.
- Incorporate Cheese: Remove from heat, stir in 1 1/2 cups shredded cheddar cheese until melted and evenly combined. Taste and adjust seasoning with additional salt and pepper if needed.
- Top and Melt Cheese: Sprinkle remaining 1/2 cup cheese over the top. Cover and let sit for 3 minutes until cheese melts. Alternatively, preheat oven broiler and broil uncovered for 2 to 3 minutes until cheese is bubbly and browned.
- Garnish and Serve: Optionally garnish with chopped parsley or sliced scallion before serving.
Notes
- This recipe is a great one-pot meal combining ground beef and cheddar cheese for a classic cheeseburger flavor in casserole form.
- You can substitute Worcestershire sauce with soy sauce or omit it for a milder flavor.
- If you prefer lower fat, use leaner ground beef or reduced-fat cheese.
- The casserole can be cooked entirely on the stovetop, but broiling at the end adds a nice golden cheese crust.
- Add vegetables like bell peppers or mushrooms during the beef cooking step for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 613 kcal
- Sugar: 5.5 g
- Sodium: 972 mg
- Fat: 33.1 g
- Saturated Fat: 14.6 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 44.9 g
- Fiber: 3.4 g
- Protein: 33.5 g
- Cholesterol: 0 mg
