Cheeseburger noodle casserole is a comforting one-pan skillet of ground beef and elbow macaroni simmered in a creamy, cheeseburger-style sauce and finished with melted sharp cheddar. It tastes like a cheeseburger in pasta form and comes together in about 35 minutes, making it a perfect weeknight meal.
This recipe combines browned ground beef and sautéed onion with ketchup and mustard to create that familiar burger flavor. Uncooked pasta is added directly to the pan with beef broth, so the noodles cook in the sauce, reducing dishes and saving time. A mix of sour cream, milk, and shredded cheddar turns the pan into a rich, velvety cheese sauce. For a full cheeseburger experience, serve with shredded lettuce, diced tomato, and pickles on top.
How to make cheeseburger noodle casserole
This dish comes together quickly and uses just one pan, so cleanup is simple. Follow these steps for a creamy, flavorful casserole.
Serve this casserole with classic burger sides. Frozen french fries cooked in an air fryer or crispy air-fryer onion rings pair especially well and reinforce the cheeseburger theme.
Quick Tips
Grate your own cheese when possible. Freshly shredded cheddar melts smoother and avoids the anti-caking coating found on many bagged cheeses.
Bring refrigerated ingredients to room temperature. Let sour cream, milk, and cheese warm slightly before adding them to the hot pan to help the sauce stay creamy and prevent curdling.
Try different cheeses. Sharp cheddar is excellent here, but you can blend cheeses—like cheddar with Monterey Jack—for a different flavor and melt.
Cheeseburger Noodle Casserole – Easy One Pan Dinner
Instructions
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1. In a large skillet or pot with a lid, cook 1 pound ground beef and ½ cup diced white onion over medium heat until the beef is browned. Drain excess grease.
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2. Return the beef to the pan. Stir in 4 cups low-sodium beef broth, ⅓ cup ketchup, 1 tablespoon yellow mustard, 1 teaspoon salt, and ¼ teaspoon black pepper.
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3. Add 1 pound uncooked elbow macaroni and press the noodles into the liquid. Bring to a boil, then cover and reduce heat. Simmer 10–12 minutes, stirring occasionally.
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4. Remove the lid and continue cooking 3–5 minutes until the noodles are tender and most of the liquid is absorbed.
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5. Turn the heat to low. Stir in ½ cup sour cream, ¼ cup milk, and 2 cups of the shredded sharp cheddar until smooth. Sprinkle the remaining 1 cup of cheese over the top and let it melt.
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6. Serve hot. Top individual portions with shredded lettuce and diced tomato, and add pickles or bacon if desired.
Notes
- Calories listed are an approximation for a serving size of about 1.5 cups; actual values will vary based on products and portion sizes.
- Block vs. Bagged Cheese: Freshly shredded cheese melts best; if using pre-shredded, choose a brand formulated for melting.
- Room Temp Ingredients: Let dairy ingredients sit briefly at room temperature before adding to the hot pan to keep the sauce smooth.
- Garnishes: Add shredded lettuce, diced tomatoes, chopped pickles, or crumbled bacon to customize each serving.
- Storage: Refrigerate leftovers for 3–4 days. This casserole does not freeze well due to the dairy-based sauce.
Nutrition
Calories: 690 kcal
Carbohydrates: 64 g
Protein: 42 g
Fat: 29 g
*2/22/26: Post updated and streamlined; the recipe itself was not changed.
Meet Kimberly
Hi, I’m Kimberly Vargo. I create comforting, easy-to-follow recipes inspired by family favorites and vintage cookbooks—simple dinners, satisfying sides, and classic desserts.
