Cheeseburger Casserole

I make this cheeseburger casserole when life is a bit much and dinner still needs to happen, which is often, honestly. The first time I cooked it, the smoke alarm chirped twice, the dog sneezed like he was judging me, and my nephew asked if I could make it every Tuesday forever. So, here we are. It tastes like a backyard burger got cozy with a pasta bake, but without the faff of flipping patties or chasing runaway buns. And yes, I do sneak a few bites of melty pasta straight from the pan while it rests; consider it chef tax.

Why you’ll love this, or at least why I do

I make this when the day runs long and my brain wants autopilot. My family goes bananas for it because it is cheesy in that just one more scoop kind of way. If I am being real, I used to overcook the pasta and it turned a bit stodgy, but I figured out a trick and now it holds up beautifully. This casserole travels well to potlucks too, which is convenient when Aunt Dee texts me late with can you bring something savory. Also, it reheats like a dream on second thought I think it tastes even better the next day, though in my house it rarely lasts that long.

Ingredients you probably have

250 g to 300 g dry short pasta, like elbow macaroni or small shells. I sometimes grab penne if that is what is in the pantry, no one complains.
450 g ground beef, preferably 80 to 85 percent lean. Ground turkey works fine if you are lighter on beef, and plant based crumbles can play along too.
1 small onion, finely chopped. My grandmother always insisted on a yellow onion, but honestly any mild onion works fine.
2 garlic cloves, minced. Or a generous squeeze of garlic paste when I am in a hurry.
1 cup crushed tomatoes or passata. Tomato sauce from a jar is okay in a pinch.
2 tablespoons tomato paste, for that burger ketchup vibe.
1 tablespoon Dijon or yellow mustard. I do half and half when I feel cheeky.
2 teaspoons Worcestershire sauce. If you are out, a splash of soy sauce brings similar depth.
1 cup beef or chicken broth, low sodium if you have it.
1 cup shredded cheddar, plus extra handful for the top. Use a mix of cheddar and Monterey Jack if you like things extra gooey.
2 to 3 slices American cheese, torn. Optional, but it gives that classic burger melt. Swiss also works, different but nice.
1 tablespoon butter or olive oil.
Salt and pepper to taste.
Pickles for serving, plus a drizzle of ketchup and mustard if you go full burger mode.

Let us get this in the oven

Heat your oven to 375°F 190°C. Lightly grease a 23 by 33 cm baking dish or a 9 by 13 inch one. A deep skillet that is oven safe works too, which saves dishes.
Boil the pasta in well salted water. Cook it 2 minutes shy of the package time, it will finish in the oven. Drain and set aside, toss with a touch of butter so it does not clump. If it clumps anyway, no worries, it separates later.
Brown the beef in a large skillet over medium heat. Season with a pinch of salt and pepper. Spoon off extra fat if there is loads. This is where I usually sneak a taste, purely for science.
Add the onion and cook until soft, about 4 minutes. Stir in the garlic for 30 seconds, just until fragrant. If it looks a bit dry, a small splash of oil will help.
Stir in tomato paste, crushed tomatoes, mustard, and Worcestershire. Let it bubble gently for a minute or two, then pour in the broth. Simmer 5 to 7 minutes until slightly thick. It should coat the spoon, not look soupy. If it looks a bit weird at this stage it always does.
Turn off the heat. Add half the cheddar and the American cheese pieces. Stir until melty. Fold in the pasta. If you see a few pasta pieces escaping, herd them back kindly.
Tip everything into your baking dish. Top with the remaining cheddar, plus an extra handful if you are feeling generous.
Bake 15 to 18 minutes until bubbly and golden at the edges. Let it rest 8 to 10 minutes. It is ready when the top settles slightly and it smells like a diner in the best possible way.

Optional finishing move. A few chopped pickles over the top, a squiggle of ketchup and mustard, and a sprinkle of sesame seeds. It is silly, it is fun, it tastes like a burger shop met Sunday supper.

Notes from my messy notebook

Undercook the pasta a smidge, about 2 minutes. I once cooked it perfectly and it turned too soft after baking. Lesson learned.
Cheese matters less than meltability. Pre shredded is fine, but freshly grated melts nicer. That said, when the day is wild, bagged cheese gets the job done.
Salt late if your broth is not low sodium. I forgot once and it leaned salty, nothing a dollop of sour cream could not fix though.
If your sauce is too thin, simmer it a minute longer; too thick, add a splash of water or milk. Little adjustments make it sing.

Fun little variations I have tried

Bacon ranch. Crisp up 3 strips of bacon, crumble, and add a tablespoon of ranch seasoning to the sauce. Whole crowd went quiet, in a good way.
Pickle lovers. Stir chopped dill pickles into the pasta before baking. Sounds odd, tastes like a smash burger.
Tex Mex-ish. Use pepper jack, add a teaspoon of chili powder, and finish with a few spoonfuls of salsa. Nice heat, not scary.
One flop. I tried swapping pasta for tater tots. Looked cute, baked unevenly, tots got soggy. Would not recommend, sorry tots.

Gear I use, and what to do if you do not have it

A big skillet is helpful so you can make the sauce without splatter. If yours is small, cook the beef first, remove it, then onions, then recombine.
A casserole dish is technically essential here, but actually, I find it works better if I use an oven safe skillet and skip the transfer. No skillet that goes in the oven. Use any metal pan, even a loaf pan in a pinch, just do not fill too high.
Grater for cheese. If you do not have one, a vegetable peeler makes feathery ribbons that melt fast.

How to store it without losing your mind

Cool leftovers until just warm, then pack into airtight containers. Refrigerate up to 4 days. Reheat covered in the oven at 325°F 165°C with a splash of water, or microwave in short bursts, stirring, until hot. It freezes well for about 2 months if wrapped tightly. Though honestly, in my house it never lasts more than a day. For food safety basics and temp guidelines, I like this clear chart from FoodSafety.gov.

How we serve it around here

I set out a little topping bar. Pickles, diced tomatoes, shredded lettuce, red onion, ketchup and mustard. My kids like theirs with a tiny drizzle of barbecue sauce, which makes me laugh because we are inside. On chilly nights we add a simple green salad and some crisp apple slices because it feels right. Also, there is a family rule that the corner piece belongs to whoever did the dishes yesterday. Keeps the peace, mostly.

Pro tips, learned the slightly hard way

I once tried rushing the rest time and regretted it because the sauce ran everywhere. Ten minutes of patience and it slices neat.
Do not crank the heat when browning beef. It will steam and go gray. Medium heat, let it take its time, and it tastes beefier.
Season after you add the cheese and broth. It is easier to balance salt then. I used to season early and overdo it.

Quick digression I will keep brief

Every time I make this, I discover a lone sock near the dryer and wonder where its mate went. If you find it, tell it dinner is at seven, yeah. Anyway, back to the casserole.

Resources I genuinely like

For cheesy sauce ideas and melty science, I love reading Serious Eats on cheese. It helped me stop breaking sauces.
Freezer meal prep tips are super helpful on The Kitchn, especially for casseroles like this.

FAQ because you all ask the best questions

Can I make this ahead
Yes. Assemble, cool, cover, and refrigerate up to 24 hours. Add 5 to 10 minutes to the bake time if it is chilled. If baking from frozen, cover with foil for the first half so the top does not overbrown.

What pasta shape works best
Short shapes that hold sauce. Elbows, small shells, cavatappi. Spaghetti works in a pinch, but it is messy to serve, and I always regret it a little.

Do I need to drain the beef
If there is a lot of fat, yes. A little fat is flavor. Too much makes it greasy. I tip the pan and use a spoon to scoop. Careful, it is hot.

Can I add veggies
Absolutely. Diced bell pepper, a handful of frozen peas, or small broccoli florets are great. Sauté firm veggies with the onions first so they soften. Peas can go in with the pasta at the end.

How do I know it is safe and fully heated
It should be bubbling at the edges and hit at least 165°F in the center. If you like charts and numbers, FoodSafety.gov has a helpful page linked above. I am not above using a thermometer for casseroles, by the way.

Can I skip the mustard
You can. It adds a gentle tang, but the dish still tastes great without it. Try half the amount first if you are unsure.

What cheese is best
Cheddar for sharpness, American for classic burger melt, Monterey Jack for stretch. Use what you love. I tend to think a blend gives the best balance, but it is your call.

Help, my sauce is too thick
Whisk in a splash of broth or milk until it loosens. Start small. It is easier to add than to fix a soupy mix.

Gluten free
Use your favorite gluten free pasta and check your sauces. I had good luck with a brown rice elbow. It did not fall apart, which was a happy surprise.

Final note. If you see a line in the directions where I say remove form heat, that is my brain typing faster than my fingers. It is fine, you get it. And if you make this, tell me how it went. I will be over here grating more cheese, probably.