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Loaded Cheeseburger Casserole

Loaded cheeseburger casserole combines elbow macaroni, seasoned ground beef, tomato sauce, and diced tomatoes in a 9x13-inch baking dish. A blanket of sharp cheddar melts over the top as the casserole bakes until bubbling around the edges.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 Nonstick cooking spray
  • 1 tbsp kosher salt divided; use with pasta
  • 1 tsp kosher salt remaining; divided
  • 12 oz elbow macaroni
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 0.5 tsp black pepper
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 cup low-sodium beef broth
  • 0.25 cup ketchup
  • 1 tbsp yellow mustard
  • 1 tsp Worcestershire sauce
For the topping
  • 2 cups sharp cheddar cheese shredded

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Cook the casserole
  1. Heat the oven to 375°F and coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Bring 4 quarts of water to a boil, add 1 tablespoon of the salt and the macaroni, and cook for 6-7 minutes until firm; drain.
  3. In a 12-inch skillet over medium-high heat, cook the ground beef for 6-8 minutes, breaking it up, until browned and it reaches 160°F; drain excess fat.
  4. Add the onion and cook for 4-5 minutes until softened, then stir in the garlic, remaining 1 teaspoon salt, and pepper and cook for 30 seconds.
  5. Stir in the tomato sauce, diced tomatoes, beef broth, ketchup, mustard, and Worcestershire sauce; bring to a simmer and cook for 5 minutes.
  6. Fold in the drained macaroni and transfer the mixture to the prepared baking dish.
Top and bake
  1. Sprinkle the cheddar evenly over the casserole and bake for 15-20 minutes until bubbling around the edges and the cheese is melted; rest for 5 minutes before serving.

Notes

For the best texture, cook the macaroni until firm as directed so it holds up in the oven. Refrigerate leftovers for 3-4 days; freezer: yes, for up to 3 months. For a gluten-free swap, use gluten-free elbow macaroni and check that the sauces are gluten-free.