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Homemade Loaded Cheeseburger Casserole photo
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Loaded Cheeseburger Casserole

A comforting, bake-and-top casserole that captures all the flavors of a cheeseburger in a family-friendly one-dish meal.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 servings

Ingredients

  • 8 oz rotini pasta
  • 2 lb ground beef
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 green bell pepper chopped
  • 1 can (28 oz) diced tomatoes with juice
  • 1 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp dry mustard powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups grated cheddar cheese
  • chopped pickles for topping
  • chopped fresh tomatoes for topping
  • chopped iceberg lettuce for topping
  • Thousand Island dressing for serving

Instructions

  • Preheat the oven to 350°F (175°C).
  • Bring a large pot of salted water to a boil, add the rotini and cook about 8 minutes until tender; drain and return to the pot.
  • In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon, until no longer pink; drain excess fat.
  • Add the chopped onion, minced garlic, and chopped green bell pepper to the skillet and cook about 5 minutes until the vegetables are softened.
  • Stir in the tomato paste, diced tomatoes with juice, Worcestershire sauce, dried parsley, dried oregano, dry mustard powder, salt, and pepper; bring to a simmer.
  • Reduce heat to low and simmer the sauce about 15 minutes to blend the flavors.
  • Pour the tomato-beef mixture over the cooked pasta and stir until well combined.
  • Spray a 9x13-inch baking dish with cooking spray, transfer the pasta mixture to the dish, and sprinkle the grated cheddar evenly on top.
  • Bake for 20–25 minutes, until the cheese is melted and bubbly.
  • Remove from oven and top with chopped pickles, chopped fresh tomatoes, and chopped iceberg lettuce; serve with Thousand Island dressing.

Equipment

  • Large Pot
  • Colander
  • Large Skillet
  • Wooden Spoon
  • 9x13 inch Baking Dish
  • Measuring spoons
  • cooking spray

Notes

  • Use high-quality grass-fed beef for best flavor.
  • Choose lean ground beef (about 85/15 or leaner) to reduce excess grease.
  • Do not overcook the pasta before baking to avoid a mushy casserole.
  • Pastas that hold sauce (rotini, penne, ziti, shells, rigatoni, cavatappi) work best.
  • Let the casserole rest at least 15 minutes before serving.
  • Offer toppings on the side for picky eaters.