This Cheeseburger Casserole takes just 30 minutes to make in a single skillet! Your family will love this homemade hamburger helper!
I think my family has been eating this cheesy, beefy macaroni at least every two weeks ever since I started making Instant Pot Hamburger Helper. But now that I can make this Cheeseburger Casserole in just one pot, I’m even more hooked.
PLUS, this is a perfect freezer meal. Read on for everything you need to know about this fabulous recipe.
Cook and crumble the ground beef and the onions. Drain any excess grease. Add the minced garlic, cook for 1 minuet. Add the Worcestershire sauce, and tomato paste and stir until combined.
3 ½ cups shredded cheddar cheese, at room temp. Separated.
1 lb. Ground Beef, 85% lean
Salt/Pepper, to taste
1 small yellow onion, diced
2 cloves garlic, minced
1 Tablespoon Worcestershire sauce
2 Tablespoons tomato paste
4 cups beef broth
1 (16 oz.) box elbow macaroni, *uncooked*
¾ cup sour cream, at room temp
½ cup whole milk, at room temp
Chopped Parsley, to garnish
Shred the cheese and set it aside. It should be at room temperature when added to the pasta later.
Season the ground beef with desired amount of salt and pepper.
In a large pot over medium heat, cook and crumble the ground beef along with the onions. Drain any excess grease. Note: A
Add the minced garlic and cook for an additional minute.
Add the Worcestershire sauce and the tomato paste and stir until well-combined.
Add the beef broth and the uncooked macaroni, stir to combine.
Cover the pot and heat for 4 minutes. Uncover, stir briefly, replace the cover, and heat for 4 more minutes.
Stir in the room temperature sour cream and half of the milk. Only add the other half if desired.
Reduce the heat to low.
Gradually sprinkle in 2 ½ cups of the shredded cheddar, stirring as you do so.
Once the cheese is melted and you have a uniform consistency, top with the remaining cheese.
Replace the lid and heat for an additional 2-3 minutes, until the cheese is melted.
Top with parsley and serve!