Prep time: 8 mins | Cook time: 22 mins | Total time: 30 mins | SERVINGS: 5
Chessy, meaty casserole prepared in a single pot on the stovetop. Comforting, delicious, and the best homemade version of the Hamburger Helper!
Ingredients
3 ½ c shredded cheddar cheese, at room temp. Separated.
1 pound Ground Beef, 85% lean
Salt/Pepper, to taste
1 small yellow onion, diced
2 cloves garlic, minced
1 tbsp Worcestershire sauce
2 tbsp tomato paste
4 c beef broth
1 (16 ounces) box elbow macaroni, *uncooked*
¾ c sour cream, at room temp
½ c whole milk, at room temp
Chopped Parsley, to garnish
How to make One-Pot Cheeseburger Casserole
Step 1: Shred the cheese and sit at room temperature.
Step 2: And season the ground beef with salt and pepper.
Step 3: Cook and crumble the ground beef in a large pot over medium heat with onions. Once done, drain any grease.
Step 4: Add the minced garlic to the pot and cook for a minute more.
Step 5: Add and stir well the Worcestershire sauce and the tomato paste until incorporated.
Step 6: Add in the beef broth followed by the uncooked macaroni and stir well. Gently simmer over medium or medium-low.
Step 7: Heat for about 4 minutes, covered.
Step 8: Remove the cover and briefly stir. Heat for 4 minutes more with the cover on.
Step 9: Adjust the heat to low before adding in the sour cream and half of the milk. Stir to combine.
Step 10: Slowly sprinkle in 2 1/2 cups of shredded cheddar, stirring every after each addition.
Step 11: Once the cheese has melted, add the rest of the cheese on top.
Step 12: Cover and heat for 2 to 3 minutes more or until the cheese has completely melted.
Step 13: Before serving, garnish with parsley. Enjoy!
Notes:
For a creamier consistency, whole milk is recommended or lower-fat milk.
To make this ahead: Ensure to cook the pasta for only 7 minutes, covered. Allow the casserole to cool down before adding the rest of the cheese. Store in the fridge for up to 2 days. And when ready to serve, bake for about 15 minutes at 350 degrees. Uncover and cook for 10 minutes more.
Nutrition Facts:
Calories: 811kcal, Carbohydrates: 36g, Protein: 44g, Fat: 53g, Saturated Fat: 28g, Cholesterol: 167mg, Sodium: 1390mg, Potassium: 671mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1145IU, Vitamin C: 4.1mg, Calcium: 683mg, Iron: 3.6mg
Ingredients
- 3 ½ c shredded cheddar cheese, at room temp. Separated.
- 1 pound Ground Beef, 85% lean
- Salt/Pepper, to taste
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 4 c beef broth
- 1 (16 ounces) box elbow macaroni, *uncooked*
- ¾ c sour cream, at room temp
- ½ c whole milk, at room temp
- Chopped Parsley, to garnish
Instructions
Step 1: Shred the cheese and sit at room temperature.
Step 2: And season the ground beef with salt and pepper.
Step 3: Cook and crumble the ground beef in a large pot over medium heat with onions. Once done, drain any grease.
Step 4: Add the minced garlic to the pot and cook for a minute more.
Step 5: Add and stir well the Worcestershire sauce and the tomato paste until incorporated.
Step 6: Add in the beef broth followed by the uncooked macaroni and stir well. Gently simmer over medium or medium-low.
Step 7: Heat for about 4 minutes, covered.
Step 8: Remove the cover and briefly stir. Heat for 4 minutes more with the cover on.
Step 9: Adjust the heat to low before adding in the sour cream and half of the milk. Stir to combine.
Step 10: Slowly sprinkle in 2 1/2 cups of shredded cheddar, stirring every after each addition.
Step 11: Once the cheese has melted, add the rest of the cheese on top.
Step 12: Cover and heat for 2 to 3 minutes more or until the cheese has completely melted.
Step 13: Before serving, garnish with parsley. Enjoy!
Notes
For a creamier consistency, whole milk is recommended or lower-fat milk. To make this ahead: Ensure to cook the pasta for only 7 minutes, covered. Allow the casserole to cool down before adding the rest of the cheese. Store in the fridge for up to 2 days. And when ready to serve, bake for about 15 minutes at 350 degrees. Uncover and cook for 10 minutes more. Nutrition Facts: Calories: 811kcal, Carbohydrates: 36g, Protein: 44g, Fat: 53g, Saturated Fat: 28g, Cholesterol: 167mg, Sodium: 1390mg, Potassium: 671mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1145IU, Vitamin C: 4.1mg, Calcium: 683mg, Iron: 3.6mg
