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A hearty, kid-approved cheeseburger casserole! Easy, cheesy, and packed with energy-giving goodness.
All the juicy, savory flavors of a classic cheeseburger baked into one easy, cheesy pasta casserole. A perfect weeknight comfort food dinner the whole family will love, ready in under an hour.
Serving size: 1.5 cups
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A hearty, kid-approved cheeseburger casserole! Easy, cheesy, and packed with energy-giving goodness.
This american dish is perfect for dinner. With 847.85 calories and 51.29g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Cook the pasta. Bring a large pot of water to a boil. Add 1 tablespoon of salt, then the elbow macaroni. Cook for 1-2 minutes less than the package directions for al dente. Drain well and set aside.
While the pasta cooks, brown the beef. In a large skillet or Dutch oven over medium-high heat, cook the ground beef, breaking it apart with a spoon, until no longer pink (about 6-8 minutes). Carefully drain off all excess grease.
Add the aromatics. Return the skillet to medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Create the sauce. Pour in the beef broth, ketchup, yellow mustard, and Worcestershire sauce. Season with 1 teaspoon of salt and the black pepper. Stir to combine and bring to a gentle simmer for 2-3 minutes to allow the flavors to meld.
Combine the casserole components. Remove the skillet from the heat. Stir in the sour cream until the sauce is smooth and creamy. Add the cooked macaroni and 1 cup of the shredded cheddar cheese. Mix gently until everything is well combined and the pasta is evenly coated.
Assemble and bake. Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the remaining 1 cup of cheddar cheese over the top.
Bake for 20-25 minutes, or until the casserole is hot and bubbly and the cheese is melted and lightly golden. Let it rest for 5-10 minutes before serving. Garnish with chopped dill pickles.
