Cheeseburger Casserole

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Kid-friendly and delicious! If you’re a cheeseburger lover, and the thought of ground beef, tomatoes, pickles and cheese tickles your fancy, then this truly American, comforting Cheeseburger Casserole is for you!

Kid-friendly and delicious! If you're a cheeseburger lover, and the thought of ground beef, tomatoes, pickles and cheese tickles your fancy, then this truly American, comforting Cheeseburger Casserole is for you!

Kid-friendly and delicious! If you're a cheeseburger lover, and the thought of ground beef, tomatoes, pickles and cheese tickles your fancy, then this truly American, comforting Cheeseburger Casserole is for you!

I was recently given the Bobby Deen: From Mama’s Table to Mine cookbook as a gift. Bobby, in case you’re not familiar is Paula Deen’s son, who makes his Mama’s Southern dishes a bit healthier and on the lighter side.

Whenever I get a cookbook, I usually attempt a dish that’s out of my norm. A cheeseburger casserole… now that’s not a dish I grew up eating!

What the heck is a cheeseburger casserole? Think cheeseburger essential ingredients such as lean ground hamburger meat sauteed with diced tomatoes, onions, a touch of mustard, and some not-so common burger ingredients such as pasta, all topped with melted cheddar and finished off with diced pickles.

My toddler gobbled this up, and I thought it was pretty darn good – and I would certainly make this again. I’m sure you can have fun with this and add your favorite cheeseburger toppings. I’m thinking sauteed mushrooms would be really good here too and maybe a few bacon crumbles for a bacon cheeseburger casserole (why not!)

How To Make Cheeseburger Casserole

Kid-friendly and delicious! If you're a cheeseburger lover, and the thought of ground beef, tomatoes, pickles and cheese tickles your fancy, then this truly American, comforting Cheeseburger Casserole is for you!

Kid-friendly and delicious! If you're a cheeseburger lover, and the thought of ground beef, tomatoes, pickles and cheese tickles your fancy, then this truly American, comforting Cheeseburger Casserole is for you!
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4.78 from 54 votes
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Cheeseburger Casserole

260 Cals 21.5 Protein 22 Carbs 9.5 Fats
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 9 servings
CUISINE: American
Kid-friendly and delicious! If you're a cheeseburger lover, and the thought of ground beef, tomatoes, pickles and cheese tickles your fancy, then this truly American, comforting Cheeseburger Casserole is for you!

Ingredients

  • 2 cups 6 oz uncooked rotini pasta (use brown rice pasta for GF)
  • 2 tsp olive oil
  • 1 1/2 cups onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1 lb lean ground beef, 95% lean
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste
  • 28 oz diced tomatoes
  • 2 tbsp Dijon Mustard
  • 2 cups reduced-fat grated cheddar cheese
  • 1/4 cup chopped dill pickles

Instructions

  • Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
  • In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
  • Meanwhile, in a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds.
  • Stir in the beef and cook until browned; season with salt and pepper.
  • Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
  • Toss the meat mixture with the pasta and spread it into the prepared dish.
  • Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve.

Nutrition

Serving: 1cup, Calories: 260kcal, Carbohydrates: 22g, Protein: 21.5g, Fat: 9.5g, Saturated Fat: 4g, Cholesterol: 49mg, Sodium: 630mg, Fiber: 2g, Sugar: 3.5g
WW Points Plus: 7
Keywords: cheeseburger casserole, cheeseburger casserole recipe, cheeseburger macaroni casserole, easy cheeseburger casserole, skinnytaste cheeseburger casserole

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427 comments

  1. Of all the skinny taste recipes I make, I think this is my husband’s favorite! I love it as well. The combination of flavors is perfect. Very easy to prepare as well. 

  2. I’ve made this so many times over the last few years. It’s one of our absolute favorites – kids LOVE it and so does my husband. I always throw in more noodles than the recipe calls for. Otherwise, it’s a bit too meaty. A great, quick weeknight meal!

  3. very good and easy

  4. Is the pasta 2 cups plus an additional 6 oz or 2 cups which IS 6 oz?

  5. I made this again tonight for my sister and husband! It was a hit! Turned out perfect as is 😊

  6. I love this. I could make this every night and never get sick of it. I used ketchup instead of tomato paste. And onion powder instead of chopped onions. Literally so good one of the best things I have ever made so simple and comforting. 

  7. Gina, if I make this ahead of time and refrigerate it, how long should I bake it for?  15 minutes doesn’t seem long enough if it’s chilled. Thanks. 

  8. This is one of my all-time favorites! Will you include a link for the new personal points? Thank you! 

  9. Honestly, I found this rather bland. It needed extra flavour. A dash of smoked paprika? Worcestershire? I would cut the pasta down to 1 1/2 cups and add many more veggies.

  10. My husband LOVES this. I think because he’s such a big fan of a McDouble, and it tastes just like one. It’s a bit too overpowered with the ketchup/mustard taste for my palate, I prefer cheeseburgers with the cold crunch of fresh lettuce and tomato. I might try shredding some and topping it next time, to see if then I like it as much as husband. 🙂

  11. I make this ALL the time day of,  but finally tried it from frozen!
    I made the pasta and meat mixture and combined, then  froze it in a throw away pan. From freezer,  I put it in the oven on 400 covered for about a half hour.  Time may vary so check it!  Took it out, uncovered and lowered heat back to 350. Topped with cheese and put it in for 15 min. Top with pickles and it’s ready to serve! It tasted jsut as good as when made fresh 🙂

  12. The sauce was really good. Even if you didn’t want that added burger taste with the mustard added, the meat sauce base is a nice basic starting point for variations or even just for spaghetti. I chose to follow the recipe almost exactly except I used 3 c pasta instead of 2c. I got the meat sauce going first because I was doing other things. So I could see there was plenty of sauce to use 3 c instead of just 2. I’m glad I did because 3 c. turned out perfect and the casserole was more than enough for our family of 6. I used 4% beef, 4 cloves are garlic because we always like more, 1 whole yellow onion, for the pasta I used Trader Joe’s GF brown rice & quinoa rotini since 3 of us can’t have gluten, and for the cheese I used TJ lite 3 cheese blend. Tasted great- thanks!

  13. Made this vegetarian with meatless crumbles and reduced fat even more with fat free cheese and lentil rotini. Only 3 blue points a serving. So good. Kids and dad approved. 

    • I use Barilla gluten free pasta. I had the same experience with Ancient Harvest. I like Jovial spaghetti and noodles though their rotini takes a long time to cook, not as tender.

  14. 2 cups dry rotini past

  15. this is great with venison too 🙂 the mustard helps any lingering gamey taste. a little extra onion and garlic on the front end helps too!

  16. Is it 2 cups or 6 oz.  or 2 cups + 6 oz

  17. I just made this with beyond meat and it was sooo good! Def tastes like a McDonald’s cheeseburger and my skeptical hubs had seconds 🙂

  18. I’ve been making this for a few years.. love it! Has anyone ever tried to freeze it? Also.. I’ve subbed cauliflower rice for the pasta and it’s just as good! Thought I’d share for ppl trying to shave off ww pointsz

  19. Oh my gosh…I don’t even like cheeseburgers, and I LOVED this casserole! The dill pickles did it for me… I’ve shared the recipe already & will make it again for sure!!!