Oh, those frantic weeknights, right? When you only have a few minutes between soccer practice and homework duty, the last thing you want is a mountain of dishes staring you down. I totally get it! That’s why I am absolutely thrilled to share what I’ve fondly nicknamed my ‘savior dish’: this incredible Cheeseburger Casserole (One Pan). It delivers all the cozy, savory delight of your favorite burger joint but cooks right in one Dutch oven.
I discovered this magic after my niece visited last year. She desperately craved ‘cheeseburger night,’ but I had zero time to spare. As I stirred the beef and cheese mixture, the kitchen filled with that unmistakable, mouthwatering aroma of spices and melting sharpness. Serving that rich, gooey casserole to her lit up her face! It was the perfect comfort food made simple, proving that amazing weeknight dinners don’t need complicated steps or overwhelming cleanup. Trust me, this recipe will change your dinner routine!
Why This Cheeseburger Casserole (One Pan) is Your New Weeknight Hero
Look, we all love a gourmet meal, but when 6 PM hits, we need speed and sanity. This recipe is designed specifically for those nights. It knocks out all the flavors you crave in a burger but wraps it up neatly in one pot, saving you precious stovetop time. It’s quick, hearty, and just so satisfying!
- It’s truly Family Friendly—every kid loves mac and cheese, and every adult loves a burger!
- The flavor payoff is huge compared to the effort involved.
- You get that satisfying, melted cheese blanket over comforting pasta; it’s pure dinner bliss. Check out more ideas for lightened-up dinners right here!
Quick Prep for the Cheeseburger Casserole (One Pan)
Seriously, I clocked this at just 10 minutes of active prep time. You peel an onion, grate some cheese, and measure out your broth. That’s it! It’s the definition of Weeknight Easy, so you can throw this together right when you walk in the door.
Minimal Cleanup: The True One Pan Dinner Advantage
This is my favorite part! Because we are using a Dutch oven or a deep skillet, everything happens in one vessel. We brown the beef, we build the sauce, and we cook the pasta all in the same pot. That means only one thing hits the sink later—maybe the cutting board if you chopped fresh parsley!
Essential Ingredients for the Ultimate Cheeseburger Casserole (One Pan)
To make this simple Cheeseburger Casserole (One Pan) truly shine, you need quality basics. Don’t sweat fancy ingredients here; we’re sticking to pantry staples that make this a genuine weeknight win. Laying everything out first makes the 10-minute prep absolutely fly by. When you’re ready for more reliable recipes, check out the full collection here!
For the Casserole Base
- 1 medium yellow onion, diced
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 1/2 teaspoons granulated garlic
- 2 teaspoons kosher salt, divided (you’ll use 1 teaspoon first, then the rest later)
- 1/2 teaspoon black pepper, divided (same deal—start with 1/4 teaspoon)
- 3 1/4 cups beef broth, divided (use most of a 32-ounce carton)
- 1 (14.5-ounce can) diced tomatoes, regular or petite, with their juices
- 12 ounces dried elbow macaroni (that’s about 2 1/2 to 3 cups)
The Cheesy Topping and Flavor Boosters
- 2 tablespoons double concentrated tomato paste (the kind from a tube works perfectly!)
- 1 tablespoon Worcestershire sauce
- 8 ounces sharp cheddar cheese, freshly shredded (this should yield about 2 cups—make sure you shred it yourself for the best melt!) This amount is divided for mixing in and topping.
- 1 tablespoon fresh parsley leaves, finely chopped, or 1 thinly sliced medium scallion (only use if you want that fresh pop at the end!)
Step-by-Step Instructions for Your Cheeseburger Casserole (One Pan)
Okay, let’s get cooking! Since this is a one-pan dream, the key is efficiency. Before you even start heating the skillet, you want to get your oven ready if you want that glorious, crispy, browned cheese on top. I always arrange my rack in the middle and set the oven to broil right away. Then, while the beef cooks, it’s already hot and ready to go when we need it. Ready to see how this Ground Beef Pasta comes together so fast? If you need some inspiration for other dishes that cook in a single pot, check out my thoughts on a one-pot turkey taco skillet!
Browning the Beef and Aromatics
Grab your Dutch oven or that nice big skillet. Get the olive oil shimmering over medium-high heat—you want it hot enough, but not smoking! Toss in your diced onion and the pound of ground beef. Now, this is where the flavor base starts. Use your spoon to break up that beef into nice, small crumbles. Immediately season it with the granulated garlic, 1 teaspoon of your kosher salt, and a dash of black pepper (that’s 1/4 teaspoon). Cook this until the beef is totally brown and the onions are soft, usually about 6 or 7 minutes. Don’t rush the browning; that color equals flavor!
Building the Sauce and Cooking the Pasta
Next, we layer in the savory depth. Push the meat aside a bit and stir in your double concentrated tomato paste right onto the bottom of the pan. Let it cook for just about 60 seconds until it darkens a bit—this wakes up its flavor! Stir that into the beef, then pour in the Worcestershire sauce. Now, add 3 1/4 cups of your beef broth and the whole can of diced tomatoes. Bring that whole mixture to a good rolling boil. Once it’s bubbling nicely, dump in the 12 ounces of dried elbow macaroni. Reduce that heat to medium and keep stirring occasionally. You’re looking for tender pasta in about 10 minutes. If your liquid disappears before the pasta is soft, don’t freak out! Just add a few extra splashes from your reserved broth until it’s done. For more ideas on nailing casserole techniques, I always refer back to tips like those found over here.
Melting the Cheese for the Perfect Cheeseburger Casserole (One Pan)
Once that pasta is perfectly tender—no crunchy bits allowed!—pull the pot straight off the heat. This is crucial: stir in 1 1/2 cups of your sharp cheddar cheese. Mix it gently until it’s all melted and creamy. Taste it now and add any extra salt or pepper you think it needs. Now, sprinkle that final 1/2 cup of cheese over the top. You have two options for melting goodness: either cover the pot and let it sit for about 3 minutes, or if you want that authentic, slightly crispy dark top, slide it under the broiler for just 2 or 3 minutes. Watch it like a hawk! After it’s cheesy perfection, let it rest—covered—for about 3 minutes before sprinkling with that fresh parsley. See? So easy, and look at that glorious One Pan Dinner!
Expert Tips for the Best Cheeseburger Casserole (One Pan)
Even though this is a super simple recipe, those little tricks—the things veteran cooks know—really elevate this from good casserole to *great* comfort food. I learned early on, especially when feeding my picky goddaughter, that ingredient quality matters, even on a busy night. If you’re looking for ways to stretch your budget while still eating well, you should definitely check out how to make cheap keto meals here (even though this casserole isn’t keto, the money-saving mindset applies!).
Ingredient Notes and Substitutions for Your One Pan Dinner
Don’t skimp on the cheese! I always specify sharp cheddar because it has a flavor robust enough to cut through the richness of the beef and tomato paste. Mild cheese just sorta disappears. As for the meat, lean ground beef (85/15 is perfect) works best because it doesn’t leak loads of grease that can thin out our sauce base. If you need to swap it out for a lighter meal, ground turkey works beautifully, though you might need to bump up the garlic a touch!
Achieving the Right Pasta Consistency
Remember, this isn’t exactly soup, but it can’t be dry rock-hard pasta either! The key to this Ground Beef Pasta is stirring it consistently while the macaroni cooks down in that savory broth. If you see the bottom of the pan drying out too easily before the pasta is soft, add just 1/4 cup of broth at a time. It’s better to add a little liquid than to end up with dry pasta stuck to the bottom forever!
Serving Suggestions for Your Family Friendly Cheeseburger Casserole (One Pan)
Since this Cheeseburger Casserole (One Pan) is such a satisfying meal all by itself, you don’t need a ton of extra sides hanging around. That keeps those cleanups totally minimal! But if you want to lean into that burger theme, think about the classic toppings. You can serve it warm, and let everyone drizzle a little Dijon mustard or even some ketchup right over their scoop. That little sharp tang cuts through the richness perfectly!
For a fresh element, a quick side salad or some crunchy dill pickle spears on the side make this a genuinely Family Friendly meal. For more ideas on keeping your weeknight meals balanced and easy, take a look at my simple supper suggestions here!
Storing and Reheating Your Cheeseburger Casserole (One Pan)
One of the best things about making a big batch of comfort food like this Cheeseburger Casserole (One Pan) is knowing you have leftovers ready for lunch or an even quicker dinner later in the week. You don’t have to stress about making a fresh meal every single night!
The good news is that this reheats like a dream. Just make sure you store any leftovers promptly in an airtight container. I always recommend refrigerating it within two hours of it coming off the stove or out of the oven. You can keep these delicious leftovers for up to 4 days in the fridge. Honestly, sometimes I think the flavors even get a little deeper overnight!
When it’s time to reheat, you might notice it’s a bit thicker than when it was fresh, since the pasta soaks up more moisture as it chills. If you’re tossing a single serving in the microwave, just add a tiny splash—maybe a teaspoon or two—of extra beef broth or even just water before heating. That little bit of moisture keeps everything from getting dense or dry.
If you’re reheating a larger portion right back in your Dutch oven or skillet (which I prefer for the best texture!), do the same thing: add that splash of broth, cover it, and heat it gently over medium-low heat until it’s warmed all the way through. Give it a gentle stir midway, and it’ll be just as creamy and satisfying as the first night. Easy peasy cleanup again!
Frequently Asked Questions About This One Pan Dinner
I totally get it; sometimes a recipe sparks a few extra questions, especially when you’re trying to fit it into a busy schedule. That’s why I pulled together some of the things folks often ask me about this amazing Cheeseburger Casserole (One Pan). If you’re looking for some background on what I do in my kitchen, you can always check out my About page for the full story!
Can I use a different type of pasta in this Cheeseburger Casserole?
Oh yes, absolutely! The elbow macaroni is classic, but you certainly don’t have to stick to it. For this dish to work as a true One Pan Dinner, you just need a short, sturdy pasta shape that can stand up to simmering in the sauce. Rotini, small shells, or even cavatappi work wonderfully well. You might need to check them about two minutes before the recipe says they are done, as different shapes absorb liquid at slightly different speeds!
How can I make this a healthier Ground Beef Pasta option?
That’s a great question if you are trying to keep things lighter for your Family Friendly table. The easiest swap is moving from standard ground beef to 93/7 lean ground beef or even ground turkey. Another trick I use sometimes when I have a little extra five minutes during the initial sauté is finely dicing celery or carrots and cooking them down with the onion. They totally melt into the sauce, adding extra nutrients, and nobody notices them—I promise!
What is the best way to store leftovers for maximum freshness?
As I mentioned before, airtight containers are your best friend here for the fridge. But here’s a tip, especially if you followed my advice and got that nice, browned, crisp cheese topping: if the leftover is going to be in the fridge for more than a day, I sometimes just scrape the top melted cheese layer off before packing it away. That highly browned topping can sometimes get a little chewy or firm when cold. Then, when you reheat the main casserole later in the microwave or on the stove, you just sprinkle on a fresh pinch of shredded that sharp cheddar to get that gooey melt back!
Share Your Family Friendly Cheeseburger Casserole (One Pan) Creations
Oh, I truly hope you loved making this Cheeseburger Casserole (One Pan) as much as my family loves eating it! There’s nothing better than knowing I’ve helped bring a super easy, truly Family Friendly meal to your table without stressing you out.
I’m dying to know what you thought! Did your kids devour it? Did you add any funny toppings I hadn’t thought of? Please, take a minute to drop a quick rating right below this section—it helps other busy cooks find this lifesaver of a recipe. And if you snapped a picture of that cheesy, bubbling goodness, I would absolutely love to see it!
You can share those gorgeous shots on social media and tag me; it always makes my day when I see my recipes in action. Even if life is crazy, making good food together matters, and this simple One Pan Dinner makes it doable. If you ever have questions or want to share feedback, don’t hesitate to reach out through my contact page. Happy cooking, friends!
Estimated Nutritional Snapshot
Now, remember these numbers are just estimates for one of the six servings. Since we’re using different brands of beef and cheese, your actual fat and calorie count will shift a bit! But this gives you a general idea of what you’re serving up when you make this fantastic Cheeseburger Casserole (One Pan).
- Calories: Approximately 580-620
- Fat: 28g – 32g
- Protein: 32g
- Carbohydrates: 50g
It’s a hearty meal, full of protein and carbs to keep everyone full until breakfast the next day. Enjoy!
Cheeseburger Casserole (One Pan)
Ingredients
Equipment
Method
- If you want the casserole browned on top, arrange a rack in the middle of the oven and heat the oven to broil. Dice the onion. Grate the cheese.
- Heat the olive oil in a Dutch oven or large high-sided skillet over medium-high heat until shimmering. Add the onion and ground beef. Break up the beef into small pieces. Season with granulated garlic, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook until the beef is cooked through and the onion is tender, 6 to 7 minutes.
- Add the tomato paste and Worcestershire sauce. Stir to combine and cook until the tomato paste is darkened in color, about 1 minute. Add 3 1/4 cups of the beef broth, the diced tomatoes and their juices, the remaining 1 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper. Stir to combine and bring to a boil.
- Add the dried elbow macaroni and cook over medium heat, stirring occasionally, until the pasta is tender, about 10 minutes. If the pasta absorbs all the liquid before it is tender, add some of the remaining beef broth a few tablespoons at a time as needed. Remove the pot from the heat. Add 1 1/2 cups of the cheese and stir to combine. Taste and season with more kosher salt and black pepper as needed.
- Sprinkle with the remaining 1/2 cup cheese. Cover and let sit until the cheese on top is melted, about 3 minutes. For a browned top, transfer to the oven and broil uncovered until the cheese on top is melted and browned, 2 to 3 minutes.
- Sprinkle with fresh parsley or scallion, if using.
Notes
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Urban Forager & Hyperlocal Ingredient Specialist
My Brooklyn apartment balcony tells my story: vertical gardens packed with wild edibles, fermentation crocks bubbling with city-foraged greens, and the constant hum of dehydrators preserving herbs I’ve collected from unexpected urban corners. What started as weekend escapes to my aunt’s upstate farm during my Columbia botany studies turned into something bigger after I earned my Urban Ecology Master’s from The New School.
Instead of following traditional academic paths, I discovered that cities are actually amazing edible ecosystems—rooftop weeds, park-edge wild greens, vacant lot treasures that perfectly complement keto eating. Who knew that some of the best low-carb foods were growing right under our noses in Manhattan?
My recipe collections celebrate city seasons: spring dandelions and plantains, summer purslane from rooftops, autumn rose hips from community gardens, winter wild onions and cress. I’m certified through the New York Mycological Society and trained by Brooklyn Botanic Garden to forage safely and ethically. Over 180 of my recipes feature at least one urban-foraged ingredient—from sidewalk plantains to sumac berries and wild mint thriving in vacant lots.
My “Metropolitan Wild” column went viral after my dandelion coffee substitute hit social media. Now my weekend “Urban Wild Walks” through Central Park and Prospect Park sell out faster than I can schedule them. I teach city dwellers to spot safe, keto-friendly wild foods hiding in plain sight.
Currently, I’m partnering with local chefs to bring urban foraged elements to restaurant menus and developing an app that maps safe foraging spots across all five boroughs. Evenings find me tending my sourdough starters, pressing flowers for natural dyes, or weaving baskets from willow branches I collect during park maintenance.
Cities are wild food sanctuaries hiding in plain sight—keto eating becomes urban rebellion when you realize how much free, perfect nutrition grows right under our feet.