Cheeseburger Casserole

Combine all your favorite cheeseburger flavors into a one-pot cheeseburger casserole made with pasta noodles. It's an easy cheesy twist on hamburger helper.

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Equipment

1 6 qt enameled cast iron dutch oven

Ingredients

1 pound lean ground beef
½ cup chopped onion
2 Tablespoons tomato paste
1 teaspoon garlic powder
½ teaspoon salt , more to taste
¼ teaspoon ground black pepper
¼ teaspoon oregano
1 ½ cups dry elbow noodles
3 ½ cups beef broth
¼ cup sour cream , at room temperature
1-2 cups shredded cheddar cheese

Instructions

In a large pot, cook the beef and onion over medium heat. Break apart the beef with a spoon and cook until browned. Drain any grease, if needed.
Stir in tomato paste, salt, pepper, garlic powder and oregano. Cook 1 minute. Stir in the dry noodles and broth.
Bring to a light simmer and cover with a lid. Cook 10 to 12 minutes, or until the noodles are tender. Stir halfway through cooking to prevent noodles from sticking.
Remove from heat and pour off any extra liquid, if needed. Stir in sour cream and about 3/4 cup of cheese. Stir until melted. Season to taste.
Sprinkle 1/2-1 cup shredded cheese over the top and cover with the lid until cheese is melted. You could also broil the cheese for a minute if desired. Serve while hot.

Notes

Veggies: You can add in chopped celery, bell peppers, or mushrooms when cooking the onions.

Substitute: You can substitute softened cream cheese or heavy cream if you don't have sour cream. For a creamier sauce add in extra heavy cream. You can also use mozzarella cheese.

Heat: Add hot sauce and a dash of chili powder to kick up the heat.

Make ahead: Follow instructions above and (don't add cheese on top yet). Place in a casserol dish and then allow to cool. Sprinkle cheese over top and cover with foil. Place in the fridge up to 24 hours. Bake at 350 for 10-15 minutes with foil or until melted. Remove foil and bake 5 more minutes.

Freezer instructions: Follow make ahead instructions using a metal tin, then place in the freezer up to 3 months. When ready to use, place in refrigerator to thaw overnight and cook at 350°F for 30 to 45 minutes, or until hot.

Nutrition