5-Star Cheeseburger Casserole

It’s all American cheeseburger time…

5-Star Cheeseburger Casserole | Bakerette.com

You know how much I adore casseroles? Seriously. Casseroles are any mother’s dream. You just throw everything together into one dish and wa-la…it’s done!  It’s delicious. Unless, of course, it’s goulash. Who grew up with goulash casserole? Then you might know what I’m talking about. I had that po’-man dish so often growing up that I was turned off. I was sure that when I grew up and out of the home I’d be done with it. I was wrong. I was a missionary in Austria when a family served my companion and I goulash. When I heard the word g-o-u-l-a-s-h, I was like, gah! Please don’t make me eat it!! But, of course, that would be rude! So I ate it. And guess what? I was a new-born goulash lover. You haven’t tasted goulash until you’ve tasted it in Austria. I’m just saying. I’m sure Hungarians will disagree.

5-Star Cheeseburger Casserole | Bakerette.com

Anyhoo, how in the heck did I get from casseroles to goulash? Let’s back track here and talk casseroles.

Who has time to make lavish weekday meals when there are important things to do like watch trashy reality TV or prepare for the zombie apocalypse? Or maybe even eat those leftover Cadbury eggs? Don’t look in my closet, though…you just might find a lot of empty Cadbury wrappers. No peaking. You know what I’m saying? It’s so nice to have quick and easy meals, like this 5-star cheeseburger casserole, so you have more time for important things in life.

5-Star Cheeseburger Casserole | Bakerette.com

I think you’ll love this easy ground beef recipe. Not only is it quick and easy, but it’s also low in fat and calories. How many cheeseburgers have you eaten that are low in fat and calories? Not many, I’m sure! This delicious dinner gives you all of the taste of an all-American hamburger without all of the fat.

5-Star Cheeseburger Casserole | Bakerette.com

4.5 from 6 reviews
5-Star Cheeseburger Casserole
Prep time
Cook time
Total time
Recipe type: Main Dish
Cuisine: American
Serves: 9
  • 2 cups (6 ounces) uncooked rotini pasta (spiral pasta)
  • 2 teaspoons canola oil
  • 1 1/2 cups onions, finely chopped
  • 1 garlic clove, minced
  • 1 pound 95% lean ground beef
  • 1 teaspoon seasoned salt
  • 2 tablespoons ketchup
  • 4-5 large Roma tomatoes, deseeded and diced
  • 2 tablespoons Dijon mustard
  • 2 cups low fat cheddar cheese, shredded
  • 1/4 cup dill pickles, finely chopped
  1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13-inch baking pan with cooking spray.
  2. Boil the pasta in a large pot according to packaged directions until al dente. Drain and set aside.
  3. In a large skillet on medium-high heat, warm the oil. Add the onion and saute until onions are transparent. Add the garlic and stir about 30 seconds until fragrant.
  4. Stir in the ground beef and fully cook through until brown. If using 95% lean ground beef, there is no need to drain. But if you are using a less fat version, drain the fat and return to the stove.
  5. Stir in the seasoned salt, ketchup and mustard until well combined. Add the chopped tomatoes. Reduce heat and simmer for approximately 2 minutes or until the mixture is thickened.
  6. Add the cooked and drained noodles to the meat and stir well. Pour into the prepared baking pan and evenly sprinkle the cheese across the top. Bake in the oven for approximately 15 minutes or until cheese has melted. Remove from the oven and slightly cool before serving. Top with chopped dill pickle.

 Recipe adapted from Bobby Deen: From Mama’s Table to Mine

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.


  1. We love this recipe! I make it almost every week because it’s just so good! Just wanted to share a variation that we’ve tried and love! I add a chopped zucchini or green bell pepper and sautee with the onions (I like a little green in there!), substitute BBQ sauce (sweet baby rays) for the ketchup, and skip the pickles at the end and it’s a yummy yummy meal!

  2. I found this a few months ago on Pinterest, and it has become a staple in our house!! I cook 3 at a time and throw the extras in the freezer for nights when I don’t have the energy to cook. My kids love it, and I use whole wheat noodles to make it work with my husband’s clean eating diet. Thanks for the great recipe! 5 stars

  3. What is the measure for 1 serving?

  4. Joshalynn says:

    I needed a recipe to use up my seasoned taco meat. I looked at this and had all the ingredients. I’m nervous about the pickles, but it looks really good!

    • I hope it turned out for you Joshalynn. You can always leave the pickles out if you aren’t a fan of them. I hope you liked it, though.

      • Margaret Wickert says:

        The pickles are what made it as far as we were concerned!
        I also put a layer of cheese in between.

        I was a little skeptical b/c it’s not very complicated but it really did taste like cheeseburgers:) And no icky ‘cream of’ .
        Don’t see any reason why it couldn’t be frozen.

  5. All it says is low calories do you have the nutritional info to see how many calories and sodium etc is in it?

    • I copied and pasted the recipe into MyFitnesPal’s web site under their recipe section. It calculated 393 calories per serving. Hope that help.

  6. Came across this on pinterest. I make sloppy Joes the same way so all I tasted was sloppy joe’s but it was good. What I didn’t like was the noodles being dry. It made it taste bland. Noodles need a sauce

  7. I made this and my family enjoyed it so much! Thanks for the recipe! I will be poking around your site for more dinner ideas. :)

  8. Seems to me if I’m cooking everything before hand ie: turkey…pasta then throwing it all in a dish to melt the cheese its not so easy…too many pots to wash lol…no dishwasher here…but I did like your recipe and adjusted h
    ow I cooked according to my needs…thank you :-)

  9. I made this a few months ago and loved it! Do you think it could be frozen before baking?

    • Yes, you can freeze it before baking. Just be sure to thaw it in the fridge before baking. Glad you loved it!

  10. Can’t wait to try it for dinner tomorrow!

  11. Could I use a can of diced tomatoes?

  12. I’ve made this twice since first seeing the recipe, and never end up with leftovers because my boyfriend inhales it! Love it! Tonight I’m making it again, but adding some crumbled up bacon. Thanks for the awesome recipe!

    • That’s so great to hear Darcy! Thank you for the feedback and for taking the time to let Bakerette readers know your experience. Have a great day.

  13. Doug Crawford says:

    I added some mayo and lettuce it was a hit.. Thanks..

  14. Thanks a million for this delicious recipe! Keep up the good work!

  15. bitch u make me hungry af

  16. altinya says:

    How many calories per serving?

  17. Could you use regular mustard?

  18. Jamie Mayden says:

    Its soooo good ! Kids Love itt!

  19. Dinner tonight except my tomatoes were bad (boo) so used Rotel instead. Was great but will be much better with fresh tomatoes. Next time going to add some bacon and sautéed mushrooms. What an easy, great recipe – thank you for sharing!

  20. Would canned tomatoes work?

    • Hi Amanda, they would work, but you would need to drain them quite well. The texture will be mushier than firm. Just depends on the texture you prefer.

  21. What’s a serving size one cup? Also what’s the calorie count?

    • Hi Melly. The serving size is about one cup. Unfortunately I don’t have the calorie count for this meal, but I hope it doesn’t keep you from trying the recipe. Thanks for stopping by.

  22. Oh My!! I am new here and I have just found this recipe and it looks AMAZING! I will be trying it very soon! I am planning to try your Chicken Broccoli Rice Casserole tomorrow night for dinner! Looking forward to it! Found your recipes on pinterest, by the way!

  23. My family won’t eat onions or tomatoes! Do u think it will still taste good w/o? Or what shld I use in place of tomatoes?

  24. Thank you for sharing this awesome recipe ! I omitted the canola oil, used 1/3 of the onions, half of the seasoned salt, really ripe tomatoes, regular mustard, half of the cheese (used colby jack) and this casserole totally rocks ! My grandchildren are going to love this. Also – I only baked it for 10 minutes and it was perfect !

  25. Do you think this could be prepared the night before and kept in the fridge? Maybe just increase the baking time?

    • I haven’t prepared it ahead of time, however, I don’t see why you can’t do this. I think it’s a great idea!

  26. Annette W. says:

    Where’s the liquid?! It looks really dry!

  27. I just pulled it from the oven. I made a couple of adjustments. I used hash browns instead of pasta (to make it taste like hamburger & fries) and added bacon bits. I also added mayo to the mustard/ketchup to make it taste more like a “big mac”. It tasted pretty good. Thanks for sharing, as I had no clue what I was going to make for dinner tonight!!! ;)

    • Great idea on using the hashbrowns! I’ll have to try that sometime.

    • nclea,

      I was reading your comment on this, and I know it’s been awhile since you have posted, but I was curious if you remembered what you did to the hashbrowns. If you cooked them or just placed them in frozen. Interested in making this for my family! This sounds sooo good! Thanks! ;)

  28. You say it serves 9. Is that regular people or would this be enough for 2 Reegular adults and 3 hungry teenagers? I’ll try it the way you have it and will see. Thx Lori

  29. Just made this tonight. Super yum!!!

  30. This is great, thanks!! I added broccoli & green beans, so I wouldn’t need to make an additional salad. Very easy and tasty :)

  31. chewing taffy says:

    Yup…totally grew up eating the goulash!! Blech.

  32. Along the same storyline as the goulash, My Dad was career military and liked creamed beef on toast, which my Mom called SOS or hamburger gravy.Burned we kids totally out on it, was cheap, easy and quick to prepare after working all day.

    • My mom used to make SOS! I still like it. I made it for the family the other day. Hubby had never had it and was quite impressed :-)

  33. Will this work to freeze before placing it in the oven, and then thawing it out in the fridge before baking it in the oven to eat? I am looking for freezer friendly meals to make in preparation of baby number two! Thanks in advance!

  34. Voila, not wa-la

  35. I got this in the oven right now, my kid’s are ready to try it out right now, they was wanting to eat it before I put it in the oven….LOL…Let you know how we like it, Don.

  36. I tried with regular mustard and it was delicious! Thanks for the recipe :)

  37. I think I just found tonight’s dinner!

  38. This was good! Liked it!

  39. Could I freeze this at some point in the preparation or after cooking?

    • Absolutely. I bake up a big batch and put it in individual freezer bags for family to take to work or school when they want to warm up a meal.

  40. The recipe sounds yummy but my real comment is: Thank you so much for your consideration for we technically challenged by having a print option on your recipe. It really a BIG HELP. I’ll try the recipe soon.

  41. Stephanie says:

    Would regular mustard be ok or does it have to be Dijon?

  42. mrs.remy says:

    Oh my word. I have had the same exact experience with goulash!! Yuck. Anyways, I’m new here, and very excited to try this recipe. Thanks a bunch! :)

  43. looks good

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