Be sure to try my Broccoli Cheddar Chicken and Rice Casserole next! I think my family has been eating this cheesy, beefy macaroni at least every two weeks ever since I started making Instant Pot Hamburger Helper. But now that I can make this Cheeseburger Casserole in just one pot, I’m even more hooked. PLUS, this is a perfect freezer meal. Read on for everything you need to know about this fabulous recipe. ⭐Do not miss my first PRO tip in this post, it will make you a better cook for life! ⭐
How to Make it
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Cook and crumble the ground beef and the onions. Add the minced garlic, Worcestershire sauce, and tomato paste and stir until combined. Add the beef broth and uncooked macaroni. Stir to combine. Cover and heat for 5 minutes. Uncover, stir, then cover again and cook for 5 more minutes, until just al dente.
Stir in the sour cream and half of the milk. Only add the remaining milk if desired it for consistency purposes. Reduce the heat to low. Sprinkle on 2 + 1/2 cups of the shredded cheese. Let the cheese melt and the sauce become creamy. Top with remaining cheese and parsley. Serve!
Make Ahead Method
If you prefer to to the prep work for this casserole ahead of time, prepare the recipe as-instructed but cook the pasta covered for 7 minutes instead of 8. Stop at step #10, right before you top the casserole with additional cheese. Let the casserole cool down, then top it with cheese. Refrigerate for up to two days, then bake it in a 350 degree oven, covered, for 15 minutes. Remove the lid and cook for an additional 10 minutes. Top with parsley and serve!
Storing Leftovers
Refrigerator
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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