Easy Cheeseburger Casserole - One Pot!
Homemade Cheeseburger Casserole made with lean ground beef and pasta simmered in broth, tomato sauce, and spices, topped with cheese and ready in 30 minutes!
Servings: 6 servings
Calories: 533kcal
Equipment
- 1 oven-safe skillet with high sides (a deep skillet)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium Vidalia onion chopped
- 1 medium poblano pepper seeded, chopped
- 1 pound lean ground beef
- 1 tablespoon Worcestershire sauce gluten free
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
- 8 ounces tomato sauce (1 small can)
- 4 cups beef broth gluten free
- 14 ounces diced tomatoes (1 can)
- 12 ounces gluten free pasta Rotini or elbow macaroni
- 1 cup mozzarella cheese shredded
- 1 cup sharp cheddar cheese shredded
Instructions
- In a large skillet over medium heat, add olive oil, onion, and poblano pepper. Saute until the onions become translucent, about 5 minutes, stirring occasionally. Add the beef and cook until browned, breaking it up as it cooks, and drain off the grease.
- Stir the seasoning and Worcestershire sauce into the beef. Add the tomato sauce, diced tomatoes, broth, and pasta to the skillet and stir everything together. Use the spoon to spread the pasta evenly so it's in the broth.
- Bring to a simmer and cook for 8-10 minutes, or until the pasta is al dente, stirring halfway through. Mix in the mozzarella, and top everything with the cheddar cheese.
- Place the skillet in the oven and broil for 2-3 minutes, or until the cheese becomes bubbly and golden brown. Top with green onions or fresh parsley and serve.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate for 3-4 days in an airtight container.
Freeze for 2-3 months in a freezer-safe container. The pasta might break apart more easily after being frozen and reheated, so this is best made fresh.
Cooking Tips
- I recommend buying a block of cheese and shredding it yourself. Pre-shredded cheese has anti-caking ingredients, which prevent it from melting as well as it would if you shredded it yourself.
- Watch the broiler really closely, because the cheese can burn really fast if it's left too long.
- You could also make this in a dutch oven or casserole dish. Brown the ground beef, mix everything together, then put everything into the baking dish and bake until the pasta is cooked through.
- You can substitute the tomato sauce with tomato paste. If you do, try to cook the tomato paste in the skillet for a minute or two before mixing everything together.
Nutrition
Calories: 533kcal | Carbohydrates: 53g | Protein: 33g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 1432mg | Potassium: 758mg | Fiber: 3g | Sugar: 7g | Vitamin A: 814IU | Vitamin C: 28mg | Calcium: 290mg | Iron: 4mg
