Cheeseburger Casserole

5 from 9 votes

Cheeseburger Casserole

This 30-minute cheeseburger casserole with ground beef, pasta, and loads of cheese delivers all the burger flavor without the bun!

Prep Time18

Cook Time15

Total Time33

Course: Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1 pound ground beef
1 (29-ounce) can diced tomatoes with juice
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1½ teaspoons Lowry's Seasoning Salt
½ teaspoon pepper
8 ounces wide egg noodles
2 cups sharp cheddar cheese, grated

Instructions

Preheat the oven to 350°F. Cook the ground beef in a large skillet over medium heat until no longer pink. Stir and break up lumps while the meat is browning.
Once the meat has browned, add the tomatoes, with the juice, the Worcestershire sauce, oregano, Lawry’s salt, and pepper. Bring it to a boil, then reduce the heat. Simmer the mixture for about 15 minutes.
While the meat mixture is simmering fill a medium pot half full of water. Add 1 teaspoon salt and bring the water to a boil. Stir in the noodles and boil for about 8 minutes, until tender. Drain the noodles, then return the noodles to the pot and pour the tomato mixture over the noodles. Stir until blended.
Spray a 9x13-inch baking dish with cooking spray and add the noodle mixture. Top with cheese. Bake for about 15 minutes, until the cheese is melted.
Enjoy this meal with your family. Refrigerate any leftovers.

Notes

Recipe Tips.

Be sure to only cook the pasta to al dente so it doesn't get too soft during the bake time.
This makes a wonderful freezer meal so we often double the recipe; one to eat now and one to freeze for later.
Be sure to brown the meat until it's no longer pink and drain excess grease.

Make ahead meal. Assemble the casserole, but do not bake. Instead, cover with plastic and keep in the refrigerator for 1-2 days, or wrap again with foil and freeze for up to 3 months. Thaw in the fridge before baking.

Store. Keep leftovers in an airtight container(s) in the fridge for 2-3 days, or in the freezer for 1-2 months. Reheat in the microwave or in a skillet on the stovetop. If needed, add a little tomato sauce to help give it a bit more moisture.

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