Cheeseburger Casserole

Cheeseburger Casserole is full of cheeseburger favorites like ground beef, onion, garlic, diced tomatoes, spiral pasta, mustard, seasonings, and lots of cheese. Different from traditional creamy, canned soup casseroles and it's family friendly!

Course Main Course

Cuisine American

Keyword cheeseburger casserole, ground beef casserole recipe

Prep Time 20

Cook Time 12

Servings people

Calories 322kcal

Author Jessica

Ingredients

2½ cups rotini pasta dry & uncooked
1 lb ground beef
1 yellow or white onion finely diced
2 garlic cloves use fresh garlic, chopped garlic, or garlic paste
1 teaspoon salt
½ teaspoon black pepper
1 can (28 oz) petite diced tomatoes
2 tablespoons tomato paste
1-2 tablespoons Dijon mustard I use 1½ tablespoons
1 teaspoon dried parsley
1 teaspoon Worcestershire sauce
½ teaspoon dried basil
¼ teaspoon salt (I add this but it's optional, taste to see if you need it, add more or less)
¼ teaspoon granulated sugar
2 cups shredded cheese

Optional Toppings & Garnishes

shredded lettuce
diced tomato
chopped dill pickles

Instructions

Heat oven to 350°. Spray a 9x13 baking dish with cooking spray and set aside.
Cook pasta according to package directions. We don't like al dente pasta so I cook mine for around 10 minutes. Remember to add at least 1-2 teaspoons of salt to the boiling water to help flavor the pasta. Drain pasta and set aside in a bowl for later use.
While pasta is cooking cook and crumble the ground beef, onion, garlic, salt, and pepper in a skillet pan (or large pot) over medium-high heat. Drain the grease.
Add the petite diced tomatoes, tomato paste, Dijon mustard, dried parsley, Worcestershire sauce, basil, and sugar into the ground beef and stir. Let cook for a 5 minutes just so everything can combine and flavors can come together.
Add the cooked pasta into the ground beef and stir to combine.
Pour half of the mixture into the baking dish and spread out. Sprinkle with 1 cup of cheese. Pour the other half into the baking dish and sprinkle with the remaining 1 cup cheese.
Cook for 12 minutes. Serve immediately with the toppings or as is.

Notes

Use more cheese if wanted. You can use any cheese you love in this recipe. I use Colby Jack that I shred myself from the block.

This recipe was first published to the blog in 2015. Adapted from skinnytaste. I have since added more seasonings (based on readers reviews), added a small amount of sugar to offset the acid in the tomatoes, and reduced the Dijon mustard from 2 tablespoons to 1 tablespoon.

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