Cheeseburger Casserole Recipe Super Easy

Casseroles make some of the best crowd-pleasing meals! They’re hearty and satisfying and so simple to throw together! If you love this cheeseburger casserole recipe, here are a few more recipes you should try: meatball casserole, sloppy Joe casserole, Swiss chicken bake, and cowboy casserole.

Ingredients in Cheeseburger Casserole

If you’re a fan of burgers, this beefy pasta dish is a must-try! It packs in cheeseburger ingredients, adds extra flavor and pasta, and delivers a hearty meal that the whole family will love. Check out the recipe card at the bottom of the post for exact measurements! This recipe is Picky Eater Approved!

Ground Beef: Using 80/20 ground chuck will add more flavor, but feel free to use leaner ground beef if you’d like. It will be incredible either way! Vegetables: Yellow onion, green bell pepper, and garlic are sautéed with the browned meat to add depth and flavor. Diced Tomatoes: Add to the sauce and are used as you would have tomatoes on your burger. Tomato Paste: Provides the base of the sauce and is used in place of catchup. Dill Relish: For that classic hamburger taste! Beef Broth: Flavorful liquid that will keep everything moist and help the pasta cook properly. Sour Cream: Makes the sauce creamy and adds a subtle tangy flavor. Worcestershire Sauce: A savory sauce that adds a tangy and umami kick to the beef and veggies. Pasta: You can use any short pasta. We recommend something that the sauce can really cling to, like elbow noodles or shells. Seasoning: Italian seasoning, salt, and pepper enhance all of the flavors. Cheese: Both Velveeta cheese and cheddar cheese are layered with the beef and pasta mixture to bring plenty of cheesy deliciousness to this recipe.

How to Make Cheeseburger Casserole

This is one of those meals that’s so good you’ll want to make it on repeat! It’s easy to make, and if your kids are anything like mine, they’ll be begging for it all the time.

In the Crockpot: Brown the beef on the stovetop before adding it to a 6-quart crock pot. Stir in the remaining ingredients except for the noodles, sour cream, Velveeta, and cheddar cheese. Cook on high for 3 hours. After 3 hours, cook the noodles on the stovetop according to the package to avoid overcooking. Then add the cooked and drained noodles, sour cream, and Velveeta into the meat mixture. Top with the cheddar cheese and cover with the lid for 10-15 minutes until the cheese has melted. In the Instant Pot: First, set the Instant Pot to the sauté setting and brown the beef thoroughly. After you brown the beef, drain off the fat. Next, add all the remaining ingredients except for the noodles, sour cream, Velveeta, and cheddar cheese. After that, place the lid on the Instant Pot and set it to manually pressure cook for 4 minutes. Finally, after the 4 minutes are up, manually release the pressure. Meanwhile, cook the noodles on the stovetop according to the package to avoid overcooking. Add the cooked and drained noodles, sour cream, and Velveeta into the instant pot and stir to combine. Top with the cheddar cheese and cover with the lid for 10 minutes or so until the cheese has melted. Swap the Cheese: If you don’t like Velveeta, you may replace the cheese sauce with one additional cup of shredded cheddar cheese. This should be stirred into the mixture, not put on top. Use Turkey: If you prefer to use ground turkey, feel free to swap the ground beef for turkey.