Okay, let’s be real: by Wednesday night, are you staring into the fridge thinking dinner is just never going to happen? I totally get it. That’s exactly why I perfected this recipe. Forget worrying about pots and pans everywhere; this Cheeseburger Casserole (One Pan) is the weeknight savior you’ve been begging for. It’s hearty, cheesy, and checks every box for the kids. I still remember the first time I threw this together. It was a hectic Tuesday, and I wanted something that felt classic, like a backyard BBQ, but needed it done fast. Combining all those familiar cheeseburger flavors into one skillet just worked like magic. It instantly became our new favorite family meal, proving that comfort food doesn’t need complexity. You’re going to want to bookmark this one!
If you’re looking for more meals that conquer those crazy weeknights, check out my guide to meal-prep-friendly dinner solutions.
Why This Cheeseburger Casserole (One Pan) is Your New Weeknight Hero
When I say this is the best weeknight dinner solution, I really mean it. Seriously, the cleanup afterward is practically non-existent because everything cooks right in that big Dutch oven. That’s the beauty of a true One Pan Dinner!
- It’s totally Family Friendly—it tastes just like our favorite burgers, but spooned out of a pan instead of stacked on a bun.
- It’s so Weeknight Easy; you can have it on the table piping hot before the kids even finish their homework.
- We’re talking minimal dishes, maximum flavor. That’s a win-win in my book!
Quick Prep and Total Time Breakdown
You won’t believe how fast this comes together. Prep time is honestly less than 10 minutes—mostly just dicing an onion and grating that good sharp cheddar. Then it cooks for about 25 minutes right on the stovetop. We let it rest for just 3 minutes to let that cheese settle in. That means you’re looking at maybe 38 total minutes from start to eating! Can you beat that?
Essential Ingredients for the Perfect Cheeseburger Casserole (One Pan)
Listen, when you’re making a one-pan wonder, every single ingredient has to pull its weight. This isn’t the time for fillers; we need flavor packed right into this Ground Beef Pasta! Since we aren’t dealing with buns, we pack all that great cheeseburger goodness—the savory beef, the tang of tomato, and of course, the cheese—right into the sauce. Before you start anything, make sure you have your essentials ready to go. It really makes the cooking feel smooth.
We’re making one big batch for the main casserole, so you’ll need:
- Half of a medium yellow onion, diced small. Don’t skip it; it builds the first layer of flavor!
- One pound of lean ground beef. I always go lean so the casserole isn’t swimming in grease.
- A whole tablespoon of olive oil to get things started.
- The savory hitters: a tablespoon of Worcestershire sauce and two tablespoons of that double concentrated tomato paste you squeeze from a tube. Trust me, the tube stuff concentrates the flavor perfectly.
- Spices are crucial: two teaspoons of kosher salt and half a teaspoon of black pepper, plus garlic powder.
- For the liquid goodness: about three and a quarter cups of beef broth and one 14.5-ounce can of diced tomatoes (juices and all).
- Twelve ounces of dried elbow macaroni. This is the classic shape!
- And the MVP: Eight ounces of sharp cheddar cheese, shredded yourself right before adding.
If you’re looking for some ways to simplify even further, check out my guide on 5-ingredient dinner ideas that are no-fail.
Expert Tips for Preparing Your Cheeseburger Casserole (One Pan)
When you’re only using one pot, the prep work matters! My biggest piece of advice, and this is key for any great Cheeseburger Casserole (One Pan), is to freshly grate your cheese. Seriously, that pre-shredded stuff is coated in stuff to keep it from clumping, but it melts all gummy and weirdly. Grab your box grater and shred that sharp cheddar fresh; trust me, the texture is totally different when it melts into that delicious Ground Beef Pasta.
When you’re browning the meat, don’t overcrowd the pan—we want it to brown, not steam! If you have to brown the beef in two batches, do it. That little bit of extra time establishes the savory base flavor we need. For more deep-dive tips on temperatures and ingredients, take a peek at my guide on how to master your cooking temperatures.
Ingredient Notes and Substitutions
This recipe is super forgiving for a busy weeknight, which I love. If you aren’t a fan of beef, ground turkey works just fine, though you might need a tiny splash more Worcestershire sauce to keep that hearty flavor popping. Don’t sweat the pasta shape too much either! If you don’t have elbows, shells or small rotini work beautifully because they cup the sauce perfectly.
If sharp cheddar isn’t grabbing you, feel free to mix in some Monterey Jack for extra meltiness, but always keep that sharp cheddar in the mix for that authentic cheeseburger tang. We’re aiming for creamy, cheesy comfort here! For another idea on stovetop meals, check out this other casserole idea online.
Step-by-Step Instructions for Your One Pan Dinner
This is where the magic happens, and since it’s all in one Dutch oven, we are keeping those counters sparkling clean! Before we even begin cooking, I like to set my oven rack to the middle position and turn the broiler on low—just in case we want that golden, crispy cheese top at the very end. Don’t worry if that sounds too scary; I’ll give you the easy covered alternative, too.
If you want to streamline prep, get your onion diced and your sharp cheddar shredded ahead of time. This makes the cooking process super fast, which is exactly what we need on a busy night!
Browning the Beef and Building Flavor in the Cheeseburger Casserole (One Pan)
First, heat that olive oil in your big, high-sided skillet or Dutch oven. Toss in your diced onion and the ground beef. You need to break that meat up really well with your spoon while it cooks. Season it up with the garlic, some salt, and pepper right away so the flavor sinks in. Cook until the beef is totally done and the onions are soft—that usually takes about 6 or 7 minutes.
Now, here is the secret flavor step that makes this taste like a real burger! Push the meat to one side, plop in that tomato paste, and let it cook just for one minute until it darkens a bit. Then splash in the Worcestershire sauce. Stir everything together, then pour in almost all the beef broth and the can of diced tomatoes. Bring this whole mixture to a roaring boil!
Cooking the Pasta and Finishing the Cheeseburger Casserole (One Pan)
Once it’s boiling, toss in your dried elbow macaroni. This part requires a little attention! You need to cook it over medium heat, stirring often, until the pasta is tender. That usually takes about 10 minutes. If you notice the liquid disappearing before the pasta is soft—and sometimes it does, depending on your heat—just add in an extra splash of broth from the reserved amount until the pasta is cooked right.
Take the pot off the heat. Stir in 1 1/2 cups of your shredded cheese until it melts smooth. Taste it now and add any extra salt or pepper the sauce needs. Finally, sprinkle that last half-cup of cheese on top. If you want it fast, just cover the pot for about 3 minutes so the cheese melts perfectly. If you want that gorgeous browned top, slide it under the preheated broiler for just 2 or 3 minutes. Be careful, it browns fast! For more foolproof dinner methods, take a look at how to make any dinner idea foolproof.
Serving Suggestions for Your One Pan Dinner
Isn’t the best part of a One Pan Dinner that you don’t want to dirty twenty other bowls? Absolutely! Since this Cheeseburger Casserole (One Pan) is already so hearty with the ground beef, pasta, and cheese, you really only need simple sides to round out the meal. I like to add something fresh and crunchy to cut through all that richness.
For a super fast, Weeknight Easy addition, go green! A simple side salad dressed with vinaigrette is perfect. It brightens everything up without taking any real cooking time. If you want to sneak in some veggies quietly—especially if you’ve got picky eaters—a quick steam of frozen broccoli or green beans is your best friend. Just steam ’em and maybe toss them with a little salt and pepper.
But let’s be honest, this isn’t a fussy meal, so don’t fuss with the sides! If you want to lean into the comfort food vibe, grab a jar of crunchy dill pickles—nothing says cheeseburger like that sharp, acidic snap alongside the creamy casserole. If you need ways to get these types of meals done even faster, you definitely need to check out my guide on weeknight dinner ideas in 20 minutes.
Honestly, half the time, we just serve big bowls of this incredible Ground Beef Pasta right up, and everyone is happy!
Storage and Reheating Instructions for Leftover Cheeseburger Casserole (One Pan)
The best part about making a big, delicious batch of this Cheeseburger Casserole (One Pan)? You get leftovers! I know some people worry about pasta casseroles turning into solid bricks overnight, but this one holds up shockingly well, thanks to the creamy sauce we built. If you have any left, pack it up right away. You don’t want to wait until it’s totally cold to cover it.
You can keep this in an airtight container in the fridge for up to 4 days. That means you’ve got a super easy lunch or a second night’s dinner handled without lifting a finger! I try to portion it out into single-serving containers right away—it makes grabbing something quick the next day so much easier.
Reheating is simple; you have two main choices:
- The Microwave Way: This is my go-to for speed. Place a serving in a microwave-safe bowl. Splash in just a teaspoon or two of water or maybe a splash of extra beef broth if you have it—just to help bring the moisture back. Cover it loosely and heat in short 45-second bursts, stirring in between, until it’s piping hot all the way through.
- The Oven Warm-Up: If you’re reheating a larger portion or want to keep the edges a little firmer, cover the dish tightly with foil. Bake it in a 350°F oven until heated through. This takes longer, maybe 15–20 minutes depending on how much you’re warming up, but it keeps the texture great.
I haven’t tried freezing it because honestly, it never lasts that long in our house! But if you wanted to try, I’d recommend freezing individual portions in freezer-safe containers without adding too much extra liquid beforehand. You’ll need to add that liquid when you reheat it from frozen.
Frequently Asked Questions About This Ground Beef Pasta
I always get a ton of questions when people try a new comforting staple like this, so let’s tackle the biggest ones right here. It’s important to know how flexible this Ground Beef Pasta can be, especially when you’re trying to feed a hungry family after a long day!
Is this Cheeseburger Casserole (One Pan) suitable for meal prepping?
Oh, absolutely! This is why I love it so much for that Weeknight Easy tag we gave it. Because it’s a naturally saucy casserole, it reheats beautifully. You can definitely make a double batch—cook it completely, let it cool, and then portion it out into individual microwave-safe containers. It holds up really well in the fridge for those grab-and-go lunches or quick dinners all week long. Just remember to add a tiny bit of liquid when reheating to keep it extra creamy!
Can I use a different pasta shape instead of elbows?
Yes, you certainly can! Elbow macaroni is the classic choice because it’s small and captures the sauce perfectly, but I’ve made this with rotini and small shells too. The key thing when you’re using a different shape in a skillet recipe like this Cheeseburger Casserole (One Pan) is to watch the liquid level closely. Pasta shapes vary in how much liquid they soak up, so just stir often and add maybe an extra quarter cup of broth if your pan starts looking dry before the pasta is cooked through. The cooking time might shift by a minute or two.
Can I make this vegetarian or without beef?
You can definitely adapt this! While it won’t have that classic “cheeseburger” flavor profile without the meat, you can substitute the pound of ground beef with a pound of your favorite plant-based ground alternative. Make sure you cook that alternative thoroughly in the olive oil just like you would the beef. You might want to add an extra teaspoon of Worcestershire sauce, or maybe a dash of smoked paprika, to give that nice savory depth back that the beef usually provides in this Ground Beef Pasta.
What’s the best way to handle the cheese? Do I really need to grate it myself?
I know it seems like an extra step, but yes, I highly recommend grating the 8 ounces of sharp cheddar yourself! Pre-shredded cheese generally has anti-caking agents that stop it from melting into that smooth, gooey river of goodness this Cheeseburger Casserole (One Pan) deserves. If you grate it fresh, you get that perfect, restaurant-quality melt on top, especially if you choose the broiler option! If you’re curious about other recipe basics, jump over to the main recipe index for more guidance.
Estimated Nutritional Information for Cheeseburger Casserole (One Pan)
Now, listen up, because while this Cheeseburger Casserole (One Pan) is pure comfort, we should still have an idea of what we’re digging into, right? We’re feeding six hungry people here, and since we used lean ground beef and cheddar, it sits pretty solidly as a satisfying dinner.
I gotta put my usual little reminder in here though: I’m not a nutritionist, folks! These numbers are based on using standard supermarket ingredients—lean beef, sharp cheddar, and the elbow macaroni listed. If you swap out the beef for something leaner or use a reduced-fat cheese, those counts will definitely change! Always use these figures as a baseline estimate for your own planning.
For a single serving of this Ground Beef Pasta casserole, here’s what you can generally expect:
- Calories: Roughly 550–600 calories
- Total Fat: Around 25–30 grams
- Protein: A solid 30–35 grams (thanks to all that beef and cheese!)
- Total Carbohydrates: About 55–60 grams
It’s a well-rounded meal that really sticks to your ribs, which is perfect for a chilly evening or a super busy night when you need something guaranteed to be filling. If you’re into tracking things closely, I highly recommend checking out my thoughts on making calorie-smart dinner decisions for making adjustments to recipes like this one!
Share Your One Pan Dinner Experience
Alright, now that you’ve tasted the magic of a super simple weeknight dinner, I truly want to hear about it! This Cheeseburger Casserole (One Pan) works wonders for my family during chaos, and I bet it will do the same for yours.
When you finish up this comforting Ground Beef Pasta, please do me a huge favor and come right back here to let me know how it went! I absolutely rely on your feedback to know which recipes are really shining in your kitchens. Did your kids ask for seconds? Did you manage to get the browned top just right under the broiler? Tell me everything!
Take a moment to rate this recipe—give it five stars if it saved your weeknight! And of course, if you snap a picture of your amazing finished dish, tag me on social media! Seeing your beautiful, cheesy casseroles makes my day, and it helps other busy home cooks see just how amazing and Family Friendly this dish truly is.
For more ideas on making your weeknights shine, don’t forget to check out my latest list of the best dinner ideas for 2025—you might find your next favorite, too!
Happy Cooking, and thanks for being part of this cozy kitchen!
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. Meanwhile, prepare the casserole.
- 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 with a wooden spoon. 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, or for a browned top, transfer to the oven and broil uncovered until the cheese on top is melted and browned, 2 to 3 minutes.
