Crockpot Cheeseburger Casserole
This cheeseburger crockpot recipe turns ground beef, pasta and melty cheddar into one pot of burger-night comfort. It tastes like a cheeseburger, minus the grill.
6
servings20
minutes4
hoursGround beef, onion and pasta cook together in a burger-style sauce. Cheddar melts in at the end for a creamy finish.
Ingredients
1 1/2 lb lean ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 can (15 oz) tomato sauce
2 cups low-sodium beef broth
2 tbsp ketchup
1 tbsp yellow mustard
1 tbsp Worcestershire sauce
1 tsp onion powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
8 oz elbow macaroni, uncooked
2 cups shredded sharp cheddar
1/2 cup dill pickle slices, for topping
Directions
- Brown the beef with the onion in a large skillet over medium-high heat, 7 to 8 minutes, until no pink remains.
- Drain the fat and add the garlic. Cook 30 seconds.
- Transfer the beef to a 6-quart slow cooker.
- Stir in the tomato sauce, broth, ketchup, mustard, Worcestershire, onion powder, paprika, salt and pepper.
- Cover and cook on LOW 3 hours or HIGH 1 1/2 hours.
- Stir in the dry macaroni, making sure it is submerged in the liquid.
- Cover and cook on HIGH 40 to 50 minutes more, stirring once, until the pasta is tender.
- The beef should be at 160°F or above.
- Sprinkle in 1 1/2 cups of the cheddar, cover for 5 minutes until melted, then stir.
- Top with the remaining cheese and the pickles before serving.
Notes
- Swap ground turkey for the beef. Add a bit more broth if the pasta drinks it up. Serve with lettuce and tomato on the side. Leftovers keep 4 days in the fridge and freeze well for 2 months. Reheat with a splash of broth.
Why a crockpot cheeseburger casserole works
This crockpot cheeseburger recipe takes everything people like in a cheeseburger, the beef, the ketchup and mustard tang, the melted cheddar and the pickles, and turns it into one pot dinner with macaroni. The slow cooker lets the beef sit in a tomato broth so the flavor builds, then the pasta cooks in that same liquid at the end.
Adding the pasta late is the key. Macaroni cooked for hours turns to paste. Forty minutes on HIGH at the end gives you tender noodles that took on the seasoning from the sauce.
Shopping notes
Ground beef: 85 or 90 percent lean is the right range. Fattier beef leaves a greasy layer on top, and very lean beef turns dry and crumbly.
Elbow macaroni: use regular dry elbows, not whole wheat or gluten-free, which take different times and can fall apart.
Cheddar: shred it yourself from a block. Bagged shreds have anti-caking starch that keeps the cheese from melting smoothly.
Tomato sauce and broth: the two together make a thin sauce that the pasta will absorb. Low-sodium broth lets you control the salt.
Dill pickles: slices on top add the crunch and sour pop you expect on a burger. Add them at the table so they stay crisp.
Onion and spices: onion powder and paprika give the sauce that diner-burger flavor without chopping more vegetables. Use mild paprika, not hot, so the kids will still eat it.
Tips for the best result
Brown the beef first: five minutes in a skillet gives you real flavor and lets you drain the fat. Raw beef in the slow cooker steams and tastes flat.
Do not overcook the pasta: the most common mistake with crockpot pasta dishes is adding the noodles at the start. Stir them in dry for the last 40 to 50 minutes, press them under the liquid, and check at 40. Set a timer so you do not forget, since pasta goes from tender to soft quickly in a hot cooker.
Cover the pot for the cheese: sprinkle on 1 1/2 cups of cheese, cover for 5 minutes, then stir. The residual heat melts it without clumping or turning oily.
Variations that work
Ground turkey works in place of beef, though you may want an extra tablespoon of ketchup. Add a diced bell pepper or a cup of frozen corn with the pasta. Use pepper jack for some heat. Small shells or rotini also work in the same time. Smoked cheddar adds a grill-like flavor.
One swap that does not work is pre-cooked pasta stirred in at the start. It turns mushy before the dish is done.
Setting the table
This is a full meal, so keep sides simple. A crisp iceberg salad with tomatoes and ranch plays the burger idea, and steamed green beans add color. Put extra pickles, ketchup and mustard on the table for people who want more of the burger flavor.
Keeping and reheating leftovers
Leftovers keep 3 to 4 days in the fridge. The pasta absorbs liquid overnight, so the casserole will be thick when cold.
Freeze in portions for up to 2 months. Thaw overnight in the fridge. Reheat in the microwave or in a covered skillet with 2 to 3 tablespoons of milk or broth stirred in, until steaming hot at 165°F. Add a splash of milk or broth to loosen it, and cover the dish so the steam keeps it moist. Stir halfway through the reheat so it warms evenly.
Crockpot Cheeseburger Casserole at a glance
- Prep time: 20 minutes
- Cooking time: 4 hours
- Servings: 6 servings
- Ingredients: 15, led by lean ground beef, yellow onion, garlic, (15 oz) tomato sauce
Tips for Crockpot Cheeseburger Casserole
Swap ground turkey for the beef. Add a bit more broth if the pasta drinks it up. Serve with lettuce and tomato on the side. Leftovers keep 4 days in the fridge and freeze well for 2 months. Reheat with a splash of broth.
Crockpot Cheeseburger Casserole FAQ
How long does Crockpot Cheeseburger Casserole take?
Crockpot Cheeseburger Casserole takes 4 hours of cooking after 20 minutes of prep.
How many people does Crockpot Cheeseburger Casserole serve?
This recipe makes 6 servings.
What do I need to make Crockpot Cheeseburger Casserole?
15 ingredients, led by lean ground beef, yellow onion, garlic, (15 oz) tomato sauce. Amounts are in the recipe card above.
