Craving a cheeseburger but want a cozy, family-style dinner? This cheeseburger casserole brings all the classic burger flavor into one cheesy, satisfying pasta bake. It's hearty, simple, and baked in a 9×13-inch dish for easy serving and cleanup. 👇👇
Why I Love This Recipe
It's cheesy, beefy, and packed with all the best burger flavors, but with pasta instead of buns. My family digs the crispy bacon, melty cheddar, and tangy pickle-finish.
- Pantry-friendly: Ground beef, pasta, and canned tomatoes make this a no-stress dinner.
- Crowd-pleasing: Even picky eaters love the familiar flavors and melty cheddar.
- Meal-prep ready: Makes 8 hearty servings, so leftovers are built-in for lunches.
- Fun toppings: Pickles, lettuce, and cheese crackers give that perfect burger finish.
If you're following my Dinner Rhythm Blueprint, this is a great Anchor Meal that easily stretches into multiple dinners during the week.
Recipe Ingredients
- 2½ cups (6 oz) uncooked elbow pasta
- 1 lb lean ground beef
- 1 cup yellow onion, finely chopped
- 2 slices bacon, chopped (optional, plus extra for garnish)
- 1 cup spaghetti sauce or 1 cup crushed tomatoes
- 1 can (15 oz) diced tomatoes
- 1 cup frozen corn
- 2 Tbsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp ground black pepper
- 2 cups shredded cheddar cheese, divided
- 1 cup crushed cheese crackers - (optional topping)
- 1 cup shredded lettuce - (optional topping)
- ½ cup sliced dill pickles - (optional topping)
Step-By-Step Instructions 👇👇
STEP 1: Preheat and Prep
Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish and set aside.
STEP 2: Cook the Pasta
Bring a large pot of salted water to a boil. Cook 2½ cups (6 oz) elbow pasta according to package directions until al dente, about 5-7 minutes. Drain and set aside.
STEP 3: Cook the Bacon
In a large skillet over medium heat, cook 2 slices chopped bacon until just about crispy.
STEP 4: Add Onion
Add 1 cup finely chopped yellow onion to the skillet and cook 3-4 minutes, until softened.
STEP 5: Brown the Beef
Add 1 lb lean ground beef and cook until browned, breaking it up as it cooks. If needed, drain the grease using a folded paper towel swirled with a spatula.
STEP 6: Build the Sauce
Stir in 1 cup spaghetti sauce (or 1 cup crushed tomatoes), 1 can (15 oz) diced tomatoes, 1 cup frozen corn, 2 Tbsp Dijon mustard, 1 tsp garlic powder, ½ tsp salt, and ½ tsp ground black pepper. Let everything simmer together for 4-5 minutes.
STEP 7: Combine with Pasta and Cheese
Add the cooked 2½ cups pasta to the skillet and stir until well coated. Remove from heat and stir in 1 cup shredded cheddar cheese.
STEP 8: Bake
Pour the mixture into the prepared baking dish and spread it out evenly. Top with the remaining 1 cup shredded cheddar cheese. Bake uncovered for 10-12 minutes, or until the cheese is melted and the casserole is bubbling around the edges.
STEP 9: Finish and Serve
Remove from the oven and top with 1 cup crushed cheese crackers, 1 cup shredded lettuce, ½ cup sliced dill pickles, and crumbled bacon (if using). Serve warm. This one's always a hit!
Recipe Tips
- Cook pasta to al dente so it doesn't turn mushy in the oven.
- Drain ground beef well for a less greasy casserole.
- Stir in the first cup of cheddar off the heat for a creamy texture.
- Let it rest 5 minutes before serving so it holds together.
- Add toppings just before serving so they stay crisp and fresh.
Variations and Substitutions
- Meat swap: Use ground turkey or chicken for a lighter version.
- Veggie add-ins: Bell peppers, mushrooms, or chopped spinach fold in easily. Grate a small carrot or zucchini into the sauce.
- Mustard: Dijon gives a tangy "burger" bite - yellow or spicy brown also works.
- Cheese mix: Try half cheddar + half Monterey Jack for extra melt. Pre-shredded works for speed.
- Crackers: Cheez-Its, Goldfish, or plain breadcrumbs bring crunch.
- BBQ twist: Stir in 2 Tbsp BBQ sauce for smoky flavor.
- Extra bacon: Bake as directed, then sprinkle additional crumbled bacon on top after resting.
Make-Ahead, Storage & Reheating
- Make-ahead: Assemble through Step 6, cover and refrigerate up to 24 hours. Add 5-7 minutes to bake time if dish is chilled.
- Store: Leftovers in an airtight container in the fridge for up to 3 days.
- Reheat:
- Oven: 350 °F for 10-15 minutes until heated through.
- Microwave: Quick bursts, stirring once halfway.
- Freeze: Freeze casserole without toppings for up to 2 months. Thaw overnight, bake until hot, then add fresh toppings.
- Pro tip: If reheated portions seem dry, stir in 1-2 Tbsp extra spaghetti sauce before warming.
Serving Ideas
- Toss together a simple salad with vinaigrette to balance the richness.
- Steam or roast broccoli for an easy veggie side.
- Lay out extra pickles and mustard to complete the "burger" vibe.
- Serve with garlic bread for full comfort mode.
- For kids: add sliced cucumber or apple sticks on the side for a balanced plate.
Make It a Dinner Rhythm Meal Plan
If you're following my Dinner Rhythm Blueprint, this is an awesome Anchor Meal that stretches beautifully across the week:
- Option 1: Serve it fresh from the oven loaded with cheese, lettuce and pickles.
- Option 2: Reheat leftover casserole and scoop into wraps for cheeseburger-style lunches.
- Option 3: Spoon the leftovers over baked potatoes for a quick, cozy second dinner. One dish, three ways - that's Dinner Rhythm magic.
FAQs
Yes - shells, rotini, or mini penne all work well. Just cook to al dente.
Nope. It adds extra flavor and crunch, but the casserole is still delicious without it.
Absolutely. Substitute with diced bell peppers or extra tomatoes if preferred.
Cheddar is classic. Monterey Jack melts great. Mozzarella gives a milder finish.
Yes - use gluten-free pasta and a gluten-free topping. Always check your sauce labels.
Drain your beef and tomatoes well, cook pasta al dente, and let the dish rest before slicing.
Yes. Assemble without toppings, wrap tightly, and freeze. Thaw overnight and bake when ready.
Cheeseburger Casserole
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Ingredients
- 2½ cups uncooked elbow pasta
- 1 lb lean ground beef
- 1 cup yellow onion - finely chopped
- 2 slices bacon - chopped (optional, plus extra for garnish)
- 1 cup spaghetti sauce or 1 cup crushed tomatoes
- 1 can - 15 oz diced tomatoes
- 1 cup frozen corn
- 2 Tbsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp ground black pepper
- 2 cups shredded cheddar cheese - divided
- 1 cup crushed cheese crackers - optional topping
- 1 cup shredded lettuce - optional topping
- ½ cup sliced dill pickles - optional topping
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil and cook 2½ cups (6 oz) elbow pasta until al dente, about 5-7 minutes. Drain and set aside.
- In a large skillet over medium heat, cook 2 slices chopped bacon until crisp, then set a few pieces aside for topping. Add 1 cup finely chopped yellow onion and cook 3-4 minutes until softened. Add 1 lb lean ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
- Stir in 1 cup spaghetti sauce (or 1 cup crushed tomatoes), 1 can (15 oz) diced tomatoes, 1 cup frozen corn, 2 Tbsp Dijon mustard, 1 tsp garlic powder, ½ tsp salt, and ½ tsp ground black pepper. Let the mixture simmer for 4-5 minutes to blend the flavors.
- Add the cooked pasta to the skillet, stirring until coated. Remove from heat and mix in 1 cup shredded cheddar cheese until melted and creamy.
- Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the remaining 1 cup shredded cheddar cheese on top and bake uncovered for 10-12 minutes, until melted and bubbling around the edges.
- Remove from the oven and top with 1 cup crushed cheese crackers, 1 cup shredded lettuce, ½ cup sliced dill pickles, and reserved bacon before serving warm.
Notes
- Cook pasta al dente.
- Drain beef well.
- Melt the first cup of cheddar off the heat.
- Add toppings just before serving.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
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