Description

One Pot Cheeseburger Casserole is a comforting, cheesy dish that combines seasoned ground beef, elbow macaroni, and a rich blend of cheddar cheese and creamy sour cream. Prepared entirely in one pot, this casserole offers a quick and easy way to enjoy all the flavors of a classic cheeseburger in a hearty pasta form. Perfect for family dinners and busy weeknights, it’s a satisfying meal that requires minimal cleanup.

Ingredients

Scale

Cheese

3 ½ cups shredded cheddar cheese (at room temperature, separated)

Meat & Vegetables

1 lb. ground beef (85% lean)
1 small yellow onion (diced)
2 cloves garlic (minced)

Liquids & Dairy

4 cups beef broth
¾ cup sour cream (at room temperature)
½ cup whole milk (at room temperature)

Pantry Staples

Salt and pepper (to taste)
2 teaspoons Worcestershire sauce
2 tablespoons tomato paste
1 (16 oz.) box elbow macaroni (uncooked)

Garnish

Chopped parsley

Instructions

Prepare the cheese: Shred the cheddar cheese and set it aside at room temperature to help it melt smoothly into the dish later.
Season the ground beef: Sprinkle the ground beef with salt and pepper according to your taste preferences.
Cook beef and onions: Heat a large pot over medium heat. Add the ground beef and diced onions, cooking and crumbling the beef as it browns. Once fully cooked, drain any excess grease from the pot.
Add garlic: Stir in the minced garlic and cook for an additional minute to release its aroma and flavor.
Incorporate Worcestershire sauce and tomato paste: Mix in the Worcestershire sauce and tomato paste, stirring until they are fully combined with the beef mixture.
Add broth and pasta: Pour in the beef broth and add the uncooked elbow macaroni. Stir everything together to combine well.
Simmer pasta: Bring the mixture to a gentle simmer over medium or medium-low heat. Cover the pot and cook for 5 minutes, then uncover and stir. Replace the cover and cook for another 5 minutes until the pasta is just al dente.
Reduce heat: Lower the heat to low to prepare for adding dairy and cheese.
Mix in sour cream and milk: Stir in the sour cream and half of the milk. Add the remaining milk only if you desire a thinner consistency.
Add cheese gradually: Slowly sprinkle in 2 ½ cups of the shredded cheddar cheese, stirring continuously to help it melt evenly into the sauce.
Top with remaining cheese: Once the cheese is fully melted and the sauce is smooth, spread the remaining shredded cheddar on top of the casserole.
Melt cheese topping: Cover the pot again and allow it to heat for another 2–3 minutes until the top layer of cheese melts.
Garnish and serve: Sprinkle chopped parsley on top for a fresh finish and serve immediately while warm.

Notes

Ensure the cheese is at room temperature to help it melt smoothly without clumping.
Use lean ground beef to reduce excess grease and make the dish less oily.
You can substitute sour cream with Greek yogurt for a slightly tangier flavor and extra protein.
Adjust the amount of milk to control the creaminess of the casserole.
For a spicier version, add a pinch of red pepper flakes or hot sauce along with the garlic.
Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Casserole
Method: Stovetop
Cuisine: American

Keywords: One Pot, Cheeseburger Casserole, Ground Beef, Cheesy Pasta, Quick Dinner, Comfort Food