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A spoonful of cheesy Cheeseburger Casserole (One Pan) being lifted from a baking dish, showing melted cheddar and ground beef.

Cheeseburger Casserole (One Pan)

This one-pan cheeseburger casserole is a quick and comforting weeknight meal. It combines ground beef, pasta, and cheese for a family-friendly dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 3 minutes
Total Time 38 minutes
Servings: 6 servings
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 1/2 medium yellow onion diced
  • 8 ounces sharp cheddar cheese shredded (about 2 cups)
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 1/2 teaspoons granulated garlic
  • 2 teaspoons kosher salt divided, plus more as needed
  • 1/2 teaspoon black pepper freshly ground, plus more as needed
  • 2 tablespoons double concentrated tomato paste from a tube
  • 1 tablespoon Worcestershire sauce
  • 3 1/4 cups beef broth divided
  • 1 (14.5-ounce) can diced tomatoes regular or petite, with juices
  • 12 ounces dried elbow macaroni (2 1/2 to 3 cups)
  • 1 tablespoon fresh parsley leaves finely chopped, or 1 thinly sliced medium scallion (optional)

Equipment

  • Dutch oven or large high-sided skillet
  • Box grater

Method
 

  1. 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.
  2. Dice the onion. Grate the cheese.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

Leftovers can be refrigerated in an airtight container for up to 4 days.

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