Prep time: 8 mins | Cook time: 22 mins | Total time: 30 mins | Servings: 5
Meaty, oozing with cheese, and mouthwatering! This homemade version of hamburger helper is the best and can easily be prepared in one pot on the stovetop! This cheeseburger casserole is very comforting and delicious!
1 pound Ground Beef, 85% lean
3 ½ c shredded cheddar cheese, at room temp. Separated.
2 cloves garlic, minced
1 small yellow onion, diced
2 tbsp tomato paste
2 tsp Worcestershire sauce
4 c. beef broth
1 (16 ounce) box elbow macaroni, uncooked
Salt/Pepper, to taste
Chopped Parsley, to garnish
¾ c. sour cream, at room temp
½ c. whole milk, at room temp
How to make One Pot Cheeseburger Casserole
Step 1: After shredding the cheese, keep them aside. Make sure to bring the cheese to room temperature before adding them to the pasta.
Step 2: Sprinkle the ground beef with salt and pepper.
Step 3: Cook the ground beef and onion in a large pot over medium heat, breaking the meat up as it cooks. Drain the excess grease.
Step 4: Toss in the minced garlic and cook for a minute more.
Step 5: Next, add the Worcestershire sauce and tomato paste. Stir well until blended.
Step 6: Pour in the beef broth and add the uncooked macaroni. Stir well and bring everything to a gentle simmer on medium or medium/low heat.
Step 7: Put the lid on and cook for about 5 minutes. Remove the cover and briefly stir. Cover the pot again and continue to cook for another 5 minutes until the noodles are al dente. Then, adjust the heat to low.
Step 8: Mix in the (room temperature) sour cream followed by half of the milk.
Step 9: Slowly add 2 1/2 c. of the shredded cheddar, stirring constantly until the cheese has melted. Then, top it with the rest of the cheese.
Step 10: Put the lid back on and cook for 2 to 3 minutes more or until the cheese has melted. Garnish with some parsley. Enjoy!
For a creamier consistency, use whole milk. Or lower-fat milk if desired.
To round out the cheeseburger flavors, add 1 tsp of ketchup and yellow mustard when cooking the pasta. You can also add dill pickle relish at the end if desired.
Prepare the recipe as directed but cook the pasta for 7 minutes, covered, instead of 8. Stop at the point where you have to top the casserole with cheese. Allow the casserole to cool before topping it with cheese. Keep in the fridge for up to 2 days.
When ready to serve, bake for 15 minutes at 350 degrees, covered. Then, take the lid off and cook for 10 minutes more.
Before serving, top with parsley.
Calories: 811 kcal, Carbohydrates: 36g, Protein: 44g, Fat: 53g, Saturated Fat: 28g, Cholesterol: 167mg, Sodium: 1390mg, Potassium: 671mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1145IU, Vitamin C: 4.1mg, Calcium: 683mg, Iron: 3.6mg
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