Prep time: 8 MINS | Cook time: 22 MINS | Total time: 30 MINS | Servings: 5
This one-pot comforting food is a must! This super delicious homemade version of the famous Hamburger Helper is extra cheesy and meaty.
1 pound Ground Beef, 85% lean
3 ½ c. shredded cheddar cheese, at room temp. – separated
1 small yellow onion, diced
2 cloves garlic, minced
2 tbsp tomato paste
2 tsp Worcestershire sauce
4 c. beef broth
1 (16 ounce) box elbow macaroni – uncooked
Chopped Parsley, to garnish
¾ c. sour cream, at room temp
½ c. whole milk, at room temp
Salt/Pepper, to taste
How to make One Pot Cheeseburger Casserole
Step 1: After shredding the cheese, set it aside. Make sure that the cheese is at room temperature before adding it to the pasta.
Step 2: Sprinkle the ground beef with salt and pepper.
Step 3: Cook the beef with the onions in a large pot over medium heat, breaking the meat as it cooks. Drain the excess grease when done. Then, add the minced garlic and continue to cook for a minute more.
Step 4: Stir in the Worcestershire sauce and tomato paste until well blended. Pour in the beef broth and add the uncooked macaroni. Stir and bring everything to a gentle simmer on medium or medium/low.
Step 5: Put the lid on and simmer for about 5 minutes. Remove the cover and briefly stir. Return the cover and cook for another 5 minutes until al dente.
Step 6: Adjust the heat to low.
Step 7: Add the sour cream and half of the milk. Stir well, adding the other half if desired.
Step 8: Slowly sprinkle in 2 1/2 c. of the shredded cheddar, stirring constantly. Top with the rest of the cheese once the cheese has melted and the mixture has an even consistency.
Step 9: Cover again and cook for another 2 to 3 minutes or until the cheese has melted.
Step 10: Before serving, garnish with some parsley. Enjoy!
For a creamier consistency, use whole milk. If desired, you can swap it with lower-fat milk.
For a cheeseburger flavor, you are welcome to add 1 tsp ketchup and yellow mustard when the pasta is cooking. In the end, you can also add dill pickle relish.
Prepare the recipe as directed, but cook the pasta for 7 minutes instead of 8, uncovered, and stop before topping the casserole with extra cheese. Allow the casserole to cool before adding the cheese on top. Store in the fridge for up to 2 days.
When ready to serve, bake for 15 minutes at 350 degrees, covered. Uncover and bake for extra 10 minutes. Before serving, garnish with some 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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