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!
2garlic clovesuse fresh garlic, chopped garlic, or garlic paste
1can (28 oz)petite diced tomatoes
1-2tablespoonsDijon mustardI use 1½ tablespoons
¼teaspoonsalt(I add this but it's optional, taste to see if you need it, add more or less)
Optional Toppings & Garnishes
chopped dill pickles
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.
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.