Cheeseburger Casserole — A Large, Gentle Comfort Dish
All the cozy, familiar flavors of a cheeseburger—without the grill or the bun. This casserole layers savory browned beef, a warm tomato sauce, and generous melted cheese over tender pasta. It’s intended for cooks who appreciate straightforward steps, reliable results, and meals that comfort both the body and the heart.
Ingredients (Large Batch — Serves about 8–12)
Below the precise quantities you’ll find a short note explaining why each ingredient matters — so you feel confident about every choice.
| Ingredient | Amount | Role |
|---|---|---|
| Ground beef | 4 lb (about 1.8 kg) | The savory foundation — browning creates the rich, caramelized flavors that make this dish taste like a burger in casserole form. |
| Tomato soup (canned) | 4 (10–11 oz) cans | Provides a quick, creamy tomato base that stands in for ketchup/tomato sauce and binds the mixture with gentle sweetness and body. |
| Shredded cheese (mix) | 12 cups (about 3 lb) — cheddar + mozzarella suggested | Melts into gooey pockets and a golden top. Sharp cheddar gives flavor; mozzarella gives stretch and creaminess. |
| Pasta (shells, penne, or elbows) | 2 lb (about 900 g) | Acts as the comforting body of the dish — choose shapes that catch sauce in their curves. |
| Salt & freshly ground black pepper | To taste | Essential seasonings — they bring out the natural flavors and balance sweetness in the tomato base. |
| Optional add-ins | Up to 2 cups total (diced onion, bell pepper, corn, or pickles) | Use these to add brightness, crunch, or familiar burger toppings without complicating the recipe. |
Note: This recipe was scaled for gatherings or to provide multiple meals. If you’d like a smaller batch, simply divide the quantities by two and follow the same method.
Step-by-Step Directions
Read through the steps once to get a sense of flow, then follow them. The method stays calm and steady — perfect for a kitchen rhythm you can trust.
- Preheat your oven to 350°F / 175°C. Prepare two 9×13-inch baking dishes (or one large catering pan). Lightly oil or butter them.
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente — tender but still firm. Drain well and set aside. (Avoid overcooking; it will finish gently in the oven.)
- Brown the beef: In a large skillet (or two pans to speed the process), cook the ground beef over medium-high heat. Break it up and let it brown without stirring constantly so it develops flavor. When fully browned, drain excess fat for a cleaner finish.
- Build the sauce: Return the beef to the pan, season with salt and pepper, and stir in the canned tomato soup until the meat is coated and glossy. If you like depth, stir in 1 tablespoon Worcestershire sauce or 1 teaspoon mustard at this stage.
- Combine pasta, beef, and cheese: In a very large bowl (or back in the drained pasta pot), combine the cooked pasta with the beef-tomato mixture. Add about two-thirds of the shredded cheese and fold gently until evenly mixed.
- Assemble in pans: Divide the mixture evenly between prepared baking dishes. Smooth the tops and sprinkle the remaining cheese over each pan. If desired, scatter a thin layer of breadcrumbs or crushed crispy onions for texture.
- Bake for 20–30 minutes, until the cheese is melted and bubbling and the edges are lightly golden. For a browned top, broil 1–2 minutes while watching closely.
- Rest the casserole 5–10 minutes before serving so it sets and slices neatly.
Make-ahead tip: Assemble the casserole until the top is covered with cheese, then cover tightly and refrigerate up to 24 hours. Bake straight from chilled (add ~10–15 minutes to baking time) until thoroughly heated and bubbling.
Pro Tips & Troubleshooting
- Choose your beef thoughtfully: 85/15 or 80/20 gives good flavor without too much grease. If you use fattier beef, drain well to avoid a greasy casserole.
- Blend cheeses: A mix of sharp cheddar and mozzarella gives both bold flavor and lovely melt. Add a handful of grated Parmesan for an umami boost.
- Mind the pasta: Slightly undercook it so the texture remains pleasant after baking. Overcooked pasta can release starch and make the dish heavy.
- If it’s too wet: Stir in an extra cup of cooked pasta or a half-cup of plain breadcrumbs before baking to absorb excess moisture.
- Freezing: Cool completely, wrap tightly with foil and plastic, and freeze up to 3 months. Thaw in fridge overnight and bake at 350°F until warmed through (about 40–50 minutes).
- Reheating single portions: Microwave or reheat in a 350°F oven covered with foil until hot, removing the foil for the final few minutes to refresh the top.
Variations & Customizations
Vegetable-Forward
Add sautéed mushrooms, diced bell peppers, or sweet corn for color, texture, and a nutritional lift.
Bacon & Ranch
Fold in crisp bacon pieces and a half-cup of ranch dressing into the warm mixture before baking for a tangy, smoky version.
Spicy
Stir in diced jalapeños, a teaspoon of cayenne, or a spoonful of chipotle in adobo for warmth and character.
Lower-Carb
Swap pasta for riced cauliflower or roasted small cauliflower florets to reduce carbs while preserving the casserole feel.
Serving Suggestions
Because this casserole is rich and comforting, pair it with something crisp or tangy to brighten the plate:
- A simple mixed green salad with a light vinaigrette.
- Quick dill or cucumber pickles to cut through richness.
- Steamed green beans or a lemony slaw for freshness.
- Warm dinner rolls or garlic bread for guests who love to mop up sauce.
Printable Recipe Card (Compact)
Serves 8–12 • Prep 20 min • Bake 25–30 min
Ingredients: 4 lb ground beef, 4 cans tomato soup, 12 cups shredded cheese, 2 lb pasta, salt & pepper.
Method (short): Cook pasta al dente. Brown beef & drain. Stir in soup. Combine pasta + beef + 2/3 cheese. Transfer to pans, top with remaining cheese. Bake 20–30 min. Rest 5–10 min.
Nutrition Notes & Allergens
This is a hearty, higher-protein dish with notable fat and carbs. To lighten it, use lean ground turkey, reduce cheese, and boost vegetables. Contains dairy and gluten unless modified with substitutes.
Frequently Asked Questions
Can I use ground turkey or chicken?
Yes. They make the casserole lighter. Add a splash of Worcestershire or soy sauce to build savory depth.
How long do leftovers keep?
3–4 days refrigerated in an airtight container. Reheat portions in the microwave or in an oven at 350°F covered with foil until warmed through.
Why did mine turn out watery?
Often due to overcooked pasta or too much liquid. Next time slightly undercook the pasta, or stir in extra cooked pasta/breadcrumbs before baking.
Closing Thoughts
This Cheeseburger Casserole is meant to be a comforting, dependable dish you can turn to again and again. It’s forgiving, adaptable, and made to feed a table with warm, familiar flavors. Tweak it gently to match your pantry and the tastes of those you feed — the heart of the kitchen is in those small, steady choices.
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