Loaded Cheeseburger Casserole
As a busy working mom, I always look for hearty, satisfying meals that don’t require much work. This Cheeseburger Casserole is the perfect cozy family meal made with simple ingredients and minimal prep work. It brings all the flavors of a classic cheeseburger without even turning on the grill!
Casserole recipes are some of my favorite comfort foods because they are easy to prepare and usually make enough leftovers, so I don’t have to worry about cooking dinner the next day. As the name says, this one is loaded with juicy and perfectly seasoned ground beef, rotini pasta to hold all the sauce, and chunks of tomatoes and bell peppers, giving you a mouthful of flavors in every bite. On top is a gooey layer of melted cheddar. My other favorites are Cheesy Crack Chicken Casserole and White Pizza Casserole.
Table of contents
Since this recipe is so easy to make, I double the ingredients and use two casserole dishes. I’ll freeze one for later, making this the perfect make-ahead freezer meal! One of my tricks is to put it in single-serve containers or freezer bags for individual meals. There is no fancy technique or complicated ingredients, just real, delicious food. This is one of those meals I can always rely on, even on my busiest days.
Why you will love this recipe
- Feeds a crowd: Double it to feed a crowd or to serve doubles.
- Easy to make: It only takes a few minutes to prepare!
- Leftovers freeze well: If you have leftovers, you can freeze them for months.
- It is inexpensive: You can make it for just a fraction of what you would pay if you go out.
What you will need
- Main ingredients – I prefer rotini, but you can use a different pasta shape. I recommend using lean ground beef (85/15) for less grease.
- Veggies and aromatics: For extra flavor, I use a white onion and freshly minced garlic and add a bell pepper chopped into small pieces.
- Sauce components: I combine a can of diced San Marzano tomatoes with tomato paste and Worcestershire sauce for an umami taste that is salty, sweet, savory, and tangy.
- Herbs and seasonings: A little bit of peppery parsley, mustard powder for extra tanginess, and oregano for a real taste of Italy with that authentic smell that reminds you of good food.
- Toppings: I recommend chopped pickles, shredded lettuce, diced tomatoes, and a drizzle of homemade Thousand Island dressing.
Substitute for Worcestershire sauce:
You can find Worcestershire sauce in pretty much any grocery store. However, if you are looking for a substitute, here are some suggestions:
- Balsamic vinegar is one of Worcestershire’s main ingredients, so this is a simple replacement.
- Red wine vinegar
- Soy sauce + sugar: Use one tablespoon of soy sauce plus a bit of brown sugar to provide sweetness.
- Soy sauce + ketchup: The proportion should be about 1 to 1.
How do you make it
- Brown the Beef: I brown the beef in a large skillet over medium-high heat.
- Cook the Pasta: I also cook the pasta according to the package directions in a large pot to save time. I aim for al dente since it will continue cooking in the oven.
- Add the Veggies: Next, I add the onion, garlic, and bell pepper to the meat mixture. I season the mixture and cook it until the bell pepper is tender.
- Add the tomato sauce: I pour in the tomato mixture, bring it to a boil, and simmer for 15 minutes to reduce the liquid.
- Combine: I mix the beef with the cooked pasta and transfer everything to a casserole or 9×13 baking dish. Then, I sprinkle cheese on top.
- Bake: Lastly, I bake the casserole until it is golden brown and the cheese is melted on top. Once cooked, I top with chopped tomatoes, pickles, dressing, and lettuce.
Expert tip
Choosing a casserole dish
First, make sure you choose the right baking dish. Shallow dishes cook faster and have more surface area. Ceramic heats slower than metal or glass and may affect the cooking time. I recommend a 9×13 ceramic or glass baking dish for even heat distribution. The size will also allow the layers to maintain the right thickness and cook evenly. Avoid metal pans, they heat up too quickly, and the edges may start to try out before the center is set.
More tips to consider
- Use high-quality grass-fed organic beef. It has the best flavor and no added fillers.
- Using beef with too much fat will produce too much grease, which you must discard. It is better to get lean ground beef that is 85/15 or higher so you are using your money effectively.
- Do not boil the pasta too much in advance before baking it. Otherwise, it will become too soft and mushy.
- Any pasta will work for this, but the best ones will hold the sauce and chunks, such as corkscrew, shells, ziti, penne, rigatoni, macaroni, and cavatappi.
- Let the casserole rest for at least 15 minutes before serving.
- Serve toppings on the side if you are serving people you serve infrequently.
Recipe variations and add-ins:
- Other meat: I love this with ground pork sausage. It adds so much extra flavor.
- Less fat: You could switch the beef to ground chicken or turkey for less fat and fewer calories.
- More vegetables: Chopping and tossing in more vegetables, such as celery, carrots, mushrooms, spinach, and zucchini, can add flavor and vitamins and bulk up the dish.
- Spicy: Add heat with chopped jalapenos, red pepper flakes, and hot sauce.
- Extra cheese: Cheeseburgers can always have a little cheese. Toss in some mozzarella, pepper jack, and shredded parmesan.
- Bacon burgers: Remember the bacon! My husband loves it when I add crumbled bacon on top.
Serving suggestions:
Make sure you don’t skip the toppings. This dish is all about the fun toppings: pickles, shredded lettuce, chopped tomatoes, and a drizzle of Thousand Island dressing. I also love to have some French fries on the side! Try these crispy but tender, fluffy garlic-roasted potatoes or baked sweet potato fries.
To go with the cheeseburger theme, I serve these cheeseburger egg rolls as an appetizer and homemade McDonald’s chicken nuggets for the kids. For more veggies with your dinner, serve this hearty meal with roasted asparagus or steamed broccoli and a crunchy Mexican salad on the side.
How to store leftovers:
- Refrigerate: After they cool, leftovers can be refrigerated in an airtight container, which will stay fresh for up to three days.
- Freezing: Freeze leftovers in a freezer bag or another freezer-safe container for up to three months.
- Defrost: Thaw frozen leftovers overnight for the best flavor and texture.
- Reheating: To reheat, put it in the oven for 15 minutes or in the microwave for one to three minutes.
Frequently Asked Questions
You can use any pasta you like for this casserole dish. I chose rotini because it holds in so much of the sauce, the chunks of tomatoes and peppers, and the pieces of garlic, onions, beef, and cheese. Ziti is another good choice because it is hollow with slanted edges to hold all the sauce and ingredients. The outside is ridged to hold even more sauce and little pieces of garlic and herbs. Other good choices include fusilli, rigatoni, elbow macaroni, shells, farfalle, gemelli, orecchiette, and cavatappi.
Rotini should only be cooked for eight minutes to get to al dente. So, if you boil it for eight minutes and then bake it for 20 minutes, you will end up with mushy pasta. However, you must boil them first, or they will be gummy and stick together. I cook mine for six minutes before adding it to the sauce and baking it in the oven. You don’t want it to be done all the way, but you don’t want it crunchy.
If you get regular 75/25 ground beef that some people use for cooking, you will lose much of it down the drain or wherever you pour your grease. I never buy beef high in fat because it just gets tossed out. Instead, get 80/20 or 85/15. I prefer the latter because it still has plenty of flavor, but you hardly have to dump any of it.
More easy casserole recipes:
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Loaded Cheeseburger Casserole
Ingredients
- 8 oz rotini pasta
- 2 lb ground beef
- 1 large onion chopped
- 4 cloves garlic minced
- 1 green bell pepper chopped
- 1 can (28 oz) diced tomatoes
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried mustard powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups grated cheddar cheese
Toppings:
- Chopped pickles
- Chopped fresh tomatoes
- Chopped iceberg lettuce
- Thousand Island dressing
Instructions
- Preheat the oven to 350 degrees F.
- Add water to a medium pot and season it with salt. Bring the water to a boil. Stir in the pasta and boil for about 8 minutes until tender.
- Drain and return to the pot.
- Cook the ground beef in a large skillet over medium heat, stirring with a wooden spoon to break up the lumps until no longer pink. Drain off the fat.
- Add the onion, garlic, and bell pepper, and cook until the vegetables are tender, about 5 minutes.
- Add the tomato paste, diced tomatoes with juice, Worcestershire sauce, parsley, oregano, dried mustard, salt, and pepper.
- Bring to a boil, then lower the heat to low. Simmer the mixture for about 15 minutes.
- Pour the tomato mixture over the noodles and stir until combined.
- Spray a baking dish with cooking spray.
- Transfer the mixture to the baking dish. Top with cheese.
- Bake for about 20-25 minutes until the cheese is melted.
- Top with chopped pickles, tomatoes, and iceberg lettuce before serving.
Video
Notes
Choosing a casserole dish
First, make sure you choose the right baking dish. Shallow dishes cook faster and have more surface area. Ceramic heats slower than metal or glass and may affect the cooking time. I recommend a 9×13 ceramic or glass baking dish for even heat distribution. The size will also allow the layers to maintain the right thickness and cook evenly. Avoid metal pans, they heat up too quickly, and the edges may start to try out before the center is set.More tips to consider
- Use high-quality grass-fed organic beef. It has the best flavor and no added fillers.
- Using beef with too much fat will produce too much grease, which you must discard. It is better to get lean ground beef that is 85/15 or higher so you are using your money effectively.
- Do not boil the pasta too much in advance before baking it. Otherwise, it will become too soft and mushy.
- Any pasta will work for this, but the best ones will hold the sauce and chunks, such as corkscrew, shells, ziti, penne, rigatoni, macaroni, and cavatappi.
- Let the casserole rest for at least 15 minutes before serving.
- Serve toppings on the side if you are serving people you serve infrequently.