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Baked cheeseburger casserole with ground beef, elbow macaroni, cheddar, and chopped dill pickles.

Easy Cheeseburger Casserole Recipe

A family-friendly baked casserole with seasoned ground beef, elbow macaroni, tomatoes, cheddar, and chopped dill pickles.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups dry elbow macaroni about 6 ounces
  • 2 teaspoons olive oil
  • 1 1/2 cups chopped yellow onion
  • 1 clove garlic minced
  • 1 pound 95% lean ground beef
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons tomato paste
  • 28 ounces diced tomatoes
  • 2 tablespoons Dijon mustard
  • 2 cups grated cheddar cheese divided
  • 1/4 cup chopped dill pickles

Equipment

  • Large pot
  • Large skillet
  • 9-by-13-inch baking dish

Method
 

  1. Heat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish.
  2. Cook the macaroni in salted water until just al dente. Drain well.
  3. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Stir in the garlic for 30 seconds.
  4. Add the ground beef, salt, and pepper. Break it into crumbles and cook until no pink remains and the beef reaches 160°F. Drain excess fat if needed.
  5. Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes and Dijon mustard. Simmer for 3 to 4 minutes until slightly thickened.
  6. Fold in the drained macaroni and 1 cup of the cheddar.
  7. Transfer to the baking dish and top with the remaining 1 cup cheddar.
  8. Bake for about 15 minutes, until bubbling and the center reaches 165°F. Add the chopped dill pickles after baking and serve hot.

Notes

Refrigerate leftovers in shallow containers within 2 hours. Use within 3 to 4 days and reheat leftovers to 165°F.