Description

This Loaded Cheeseburger Casserole combines all the delicious flavors of a classic cheeseburger into a hearty, creamy pasta bake topped with toasted bread cubes and melted cheddar cheese. Perfect for an easy family dinner, this recipe features ground beef, rotini pasta, and a rich sauce infused with ketchup, mustard, and Worcestershire sauce, then baked until bubbly and golden.

Ingredients

Scale

Meat and Seasoning

1 1/2 pounds ground beef 90/10 preferred
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 medium white onion, diced

Sauce and Pasta

2 tablespoons salted butter
1/4 cup all-purpose flour
8 ounces rotini pasta
4 cups beef broth
1/2 cup heavy cream
1/4 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons yellow mustard

Toppings

4 hamburger buns, cubed
2 cups shredded cheddar cheese
1/2 cup sliced dill pickles, chopped (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole later.
Cook Ground Beef and Onion: In a large oven-safe enameled cast iron pot, braiser pan, or deep 10-inch skillet over medium-high heat, brown 1 1/2 pounds ground beef seasoned with salt, pepper, and garlic powder for about 4 to 5 minutes. Add the diced white onion and cook until soft and translucent, about 5 minutes.
Make Roux: Add 2 tablespoons salted butter to the beef and onion mixture and let it melt completely. Stir in 1/4 cup all-purpose flour and cook for 1 to 2 minutes while stirring frequently to form a roux.
Add Pasta and Liquids: Stir in 8 ounces rotini pasta, 4 cups beef broth, 1/2 cup heavy cream, 1/4 cup ketchup, 2 tablespoons Worcestershire sauce, and 2 tablespoons yellow mustard. Mix well and bring to a simmer.
Simmer Pasta: Cover the pot and cook for 12 minutes, stirring occasionally, until the pasta is al dente and the sauce thickens.
Add Toppings: Remove from heat. Top the casserole evenly with 4 cubed hamburger buns, sprinkle 2 cups shredded cheddar cheese over the top, and add 1/2 cup chopped sliced dill pickles if using.
Bake: Transfer the pot to the preheated oven and bake uncovered for 20 minutes or until the cheese is melted and the bread cubes are golden brown.
Rest and Serve: Remove from the oven and let the casserole sit for about 5 minutes before serving to allow the flavors to meld and for easier portioning.

Notes

Use ground beef with 90/10 lean-to-fat ratio for a juicy but not greasy casserole.
Substitute rotini with other pasta shapes like penne or fusilli if desired.
Optional dill pickles add a tangy flavor reminiscent of a cheeseburger; omit if preferred.
To speed up prep, use pre-diced onions or onion powder as a substitute.
Ensure to use an oven-safe skillet or pot for stovetop-to-oven cooking.
Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 90 mg