Imagine everything you love about a cheeseburger but in a casserole. Guess what; you don’t have to imagine it becasue it’s a real thing. And now, you can have whenever you’d like. And yes, it is as good as you think it would be. But don’t take my word for it. Make this cheeseburger casserole for dinner and see for yourself. Alright, let’s get cooking.

Ingredients

The ingredients for the Cheeseburger Casserole are 2 pounds of lean ground beef, 1 onion, 2 to 3 cloves of garlic, 2 tablespoons tomato paste, 3 to 4 dill pickles, 2 tablespoons yellow mustard, 1 1/2 cups beef stock, 1 1/2 cups heavy cream, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon sugar, 340 g box dried penne pasta, 1 cup grated cheddar cheese, 1/2 cup of bread crumbs, and 1/2 cup ketchup.

Prepping The Ingredients

Start by thinly slicing the onion, garlic, and pickles. In total, you want 1 cup of sliced onions, 1 tablespoon of sliced garlic, and 1/2 cup of sliced pickles. If you added a few extra pickles to the mix, it wouldn’t be a bad thing. Bring a large pot of water to a boil and cook the pasta for 1 minute less than the package instructions indicate. Drain the pasta and rinse under cold water for a minute. Set the pasta aside until you are ready to add it to the cheeseburger casserole.

Cooking The Cheeseburger Casserole

Heat a large oven-safe skillet over medium-high heat. Add in 2 teaspoons of canola oil along with the beef and cook until the beef is browned. This should take between 5 and 10 minutes. Add the onion and cook for 3 more minutes, then add the pickles and garlic and cook for another 2 minutes. Mix in the tomato paste and mustard, cook for 2 minutes, then add in the beef stock. Bring to a boil and cook for 3 minutes.

Finishing The Cheeseburger Casserole

To finish the cheeseburger casserole, add the cream, bring it back to a boil, then add the sugar, pepper, and mix in half the cheddar cheese. Taste the mixture and add the salt as needed. Depending on the beef stock you use, you may need to add more or less salt than the recipe says. Add the pasta to the sauce (Don’t mind that I used different pasta shapes. I had a few boxes with a little bit left in them), and mix well. Combine the remaining half cup of grated cheese with the breadcrumbs and sprinkle over the casserole. Cover the pan with a lid or foil and bake for 15 minutes at 350°F, then take the lid off and bake for another 10 minutes.

The Finished Cheeseburger Casserole

This might sound crazy, but top the casserole with ketchup and serve. It is a “cheeseburger” casserole, after all—the ketchup kind of ties the whole thing together.

Cheeseburger Casserole

Everything you love about a cheeseburger, but in a casserole.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Course: Main Course

Cuisine: Canadian

Keyword: Casserole, cheeseburger

Servings: 6 servings

Author: Chef Ben Kelly

Ingredients

• 2 teaspoons canola oil
• 2 pounds lean ground beef
• 1 cup sliced onion
• 1 tablespoon sliced garlic
• 2 tablespoons tomato paste
• 1/2 cup chopped dill pickle
• 2 tbsp yellow mustard
• 1 1/2 cups beef stock
• 1 1/2 cups cream
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar
• 340 g box penne pasta
• 1 cup grated cheddar cheese
• 1/2 cup bread crumbs
• 1/2 cup ketchup

Instructions

• Preheat your oven to 350°F.
• Bring a large pot of water to a boil and cook the pasta for 1 minute less than the package instructions indicate. Drain the pasta, rinse under cold water, drain again, and set aside until you are ready to add it to the sauce.
• Heat a large oven-safe skillet over medium-high heat. Add in 2 teaspoons of canola oil along with the beef and cook until the beef is browned. This should take between 5 and 10 minutes.
• Add the onion and cook for 3 more minutes, then add the pickles and garlic and cook for another 2 minutes. Mix in the tomato paste and mustard, cook for 2 minutes, then add in the beef stock. Bring to a boil and cook for 3 minutes.
• Add the cream, bring it back to a boil, then add the sugar, pepper, and mix in half the cheddar cheese.
• Taste the mixture and add the salt as needed. Depending on the beef stock you use, you may need to add more or less salt than the recipe says.
• Add the cooked pasta to the sauce and mix well.
• Combine the remaining half cup of grated cheese with the breadcrumbs and sprinkle over the casserole.
• Cover the pan with a lid or foil and bake for 15 minutes at 350°F, then take the lid off and bake for another 10 minutes.
• Take the casserole out of the oven, let it rest for 5 minutes, top with the ketchup and serve.

Tried this recipe?Let us know how it was!

The Wrap Up

I know that some of you read this recipe and thought everything sounded great until I mentioned putting dill pickles in it. But the dill pickles are key. That little bit of acidity breaks up the richness of the dish. Getting that pop of dill pickle in every bite, to me, is what really makes this cheeseburger casserole special. But again, don’t take my word for it. Try it for yourself.

Remember to share this post on Facebook or Pinterest if you enjoyed it. Thank you for reading, and have a great day! Remember, there are new Chef’s Notes posts every Monday, Wednesday, and Friday, and you can subscribe below, so you never miss one.