If you love cheeseburgers but want an easy dinner that can feed the family, these casseroles are worth a look. They’re made with lean ground beef and plenty of protein, with simple ingredients that work well for busy weeknights. From classic cheeseburger flavors to fresh twists, these recipes offer practical ideas to keep dinner interesting.
Helpful Tips Before You Start
A few simple steps can help your cheeseburger casserole turn out flavorful, filling, and easy to serve.
Brown the Beef First
Cook lean ground beef until no pink remains, then drain any excess liquid. This keeps the casserole from turning watery.
Season Like a Cheeseburger
Add salt, pepper, garlic, and a little mustard or Worcestershire sauce to bring out classic burger flavor. Taste the beef mixture before assembling and adjust the seasoning.
Choose Protein-Rich Add-Ins
Beans, cottage cheese, or Greek yogurt can add protein, depending on the recipe. Check the ingredient amounts so these additions do not make the casserole too wet.
Let It Rest Before Serving
Rest the casserole for about five minutes after baking. This gives it time to set, making portions easier to scoop.
Classic Cheeseburger Tater Tot Casserole with Lean Ground Beef
This casserole brings classic cheeseburger flavors together with a crisp layer of golden tater tots. Lean ground beef, cheddar, ketchup, and mustard make a hearty filling, while diced pickles add a tangy bite.
It works well for a family dinner or a casual weekend meal, and the ingredients are easy to find. Serve it straight from the baking dish for a comforting, crowd-friendly main course.
Serves 4 people.
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 tablespoon olive oil
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese, divided
- 1/3 cup diced dill pickles
- 1 pound frozen tater tots
Instructions
- Heat the oven to 425°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
- Add the ground beef to the skillet. Break it into small pieces and cook until browned and no longer pink. Drain off excess fat if needed.
- Stir in the ketchup, mustard, Worcestershire sauce, garlic powder, salt, and black pepper. Remove the skillet from the heat, then mix in the diced pickles and 1/2 cup of the cheddar.
- Spread the beef mixture evenly in the prepared baking dish. Arrange the frozen tater tots in a single layer over the top.
- Bake for 25 to 30 minutes, until the tots are golden and crisp. Sprinkle the remaining 1/2 cup cheddar over the tots and bake for another 3 to 5 minutes, until the cheese has melted. Let the casserole rest for 5 minutes before serving.
Extra Tips
Keep the tater tots frozen until you arrange them over the filling so they bake up crisp. For extra tang in each serving, add a few more diced dill pickles at the table.Course: Main Course Cuisine: American Equipment: Large Skillet, 8-inch Square Baking Dish, Measuring Spoons
Bacon Cheeseburger Cauliflower Rice Casserole with Lean Ground Beef
This casserole brings together the familiar flavors of a bacon cheeseburger with tender cauliflower rice for a hearty, low-fuss dinner. Lean ground beef, crisp bacon, cheddar, and a tangy mustard-ketchup sauce make every bite savory and satisfying.
It works well for a weeknight meal when you want a cheesy casserole without a pasta or potato base. The cauliflower rice stays tender, while browning it first helps keep the finished dish from turning watery.
Serves 4 people.
Ingredients
- 1 pound lean ground beef
- 4 slices bacon, chopped
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 4 cups cauliflower rice, thawed if frozen
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- ½ cup sour cream
- 1½ cups shredded sharp cheddar cheese, divided
Instructions
- Heat the oven to 375°F. Grease a 9-inch square baking dish or a similar-sized casserole dish.
- Cook the chopped bacon in a large skillet over medium heat until crisp. Transfer it to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet.
- Add the olive oil and diced onion to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until the onion softens. Add the lean ground beef and cook, breaking it into small pieces, until browned and no longer pink. Drain excess grease if needed.
- Stir in the cauliflower rice, garlic powder, smoked paprika, salt, and black pepper. Cook for 5 to 7 minutes, stirring often, until the cauliflower rice is tender and excess moisture has cooked off.
- Remove the skillet from the heat. Stir in the ketchup, yellow mustard, sour cream, 1 cup of the cheddar, and most of the cooked bacon. Mix until evenly combined, then spread the mixture in the prepared baking dish.
- Sprinkle the remaining cheddar and bacon over the top. Bake uncovered for 15 to 20 minutes, until the casserole is hot throughout and the cheese is melted. Let it rest for 5 minutes before serving.
Extra Tips
If using frozen cauliflower rice, thaw it and squeeze out excess moisture before cooking to help the casserole stay firm. For a make-ahead dinner, assemble the casserole without the topping, cover and refrigerate it, then add the reserved cheese and bacon before baking.Course: Main Course Cuisine: American Equipment: Large Skillet, 9-inch Square Baking Dish, Paper Towels
Mushroom Swiss Cheeseburger Casserole with Barley and Lean Ground Beef
This casserole brings together the savory flavors of a mushroom Swiss cheeseburger with tender barley in a hearty, one-dish meal. Lean ground beef and mushrooms make a filling base, while Swiss cheese melts over the top.
It’s a cozy choice for a weeknight dinner or a make-ahead meal for a busy evening. The barley gives each serving a pleasantly chewy texture, and the mushroom, beef, and Swiss combination keeps the dish familiar and satisfying.
Serves 4 people.
Ingredients
- 1 cup pearl barley, rinsed
- 2 cups low-sodium beef broth
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup shredded Swiss cheese
Instructions
- Combine the rinsed barley and beef broth in a medium saucepan. Bring to a boil, then reduce the heat, cover, and simmer until the barley is tender and the broth is absorbed, about 30 to 40 minutes. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it into small pieces, until browned. If there is excess fat in the skillet, carefully drain it.
- Add the mushrooms and onion to the skillet. Cook until the mushrooms have softened and the onion is tender, about 6 to 8 minutes. Stir in the garlic and cook for 30 seconds.
- Add the cooked barley, Worcestershire sauce, Dijon mustard, thyme, salt, and black pepper. Stir well so the beef and barley are evenly seasoned.
- Heat the oven to 375°F. Transfer the mixture to a lightly oiled baking dish and spread it into an even layer. Sprinkle the Swiss cheese over the top.
- Bake until the cheese is melted and lightly golden, about 15 minutes. Let the casserole rest for a few minutes before serving.
Extra Tips
For a deeper mushroom flavor, let the mushrooms cook until their released moisture has evaporated before adding the garlic. If preparing the barley ahead, keep it covered until you stir it into the skillet so it stays tender.Course: Main Course Cuisine: American Equipment: Medium Saucepan, Large Skillet, Baking Dish
BBQ Cheeseburger Sweet Potato Casserole with Lean Ground Beef
This casserole pairs tender sweet potatoes with lean ground beef, barbecue sauce, and classic cheeseburger flavors. A layer of melted cheddar brings it all together, while diced pickles add a tangy finish.
It makes a filling weeknight dinner and is easy to portion for a family meal. The sweet potatoes turn soft and creamy as they bake, giving the savory beef and smoky barbecue sauce a hearty base.
Serves 4 people.
Ingredients
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 pound lean ground beef
- ½ small yellow onion, finely diced
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup barbecue sauce
- 1 cup shredded cheddar cheese
- ¼ cup diced dill pickles
Instructions
- Heat the oven to 400°F. Place the sweet potato cubes in a 9-by-9-inch baking dish and toss them with the olive oil and half of the salt. Spread them into an even layer and bake for 20 minutes, until they are beginning to soften.
- While the sweet potatoes bake, cook the ground beef and diced onion in a large skillet over medium heat. Break the beef into small pieces as it cooks. When the beef is browned and the onion is soft, drain off any excess fat.
- Stir the garlic powder, smoked paprika, remaining salt, black pepper, and barbecue sauce into the beef mixture. Cook for 1 minute, stirring to coat the beef evenly.
- Remove the baking dish from the oven. Spoon the barbecue beef mixture over the sweet potatoes and gently stir to combine. Spread the mixture evenly in the dish and sprinkle the cheddar over the top.
- Return the dish to the oven and bake for 12 to 15 minutes, until the sweet potatoes are fork-tender and the cheese is melted. Scatter the diced pickles over the casserole before serving.
Extra Tips
Cut the sweet potatoes into evenly sized cubes so they cook at the same rate. If you like a stronger barbecue flavor, serve the casserole with extra barbecue sauce on the side, and add the pickles just before serving to keep their crunch.Course: Main Course Cuisine: American Equipment: 9-by-9-inch Baking Dish, Large Skillet, Cutting Board, Knife
Big Mac Cheeseburger Pasta Casserole with Lean Ground Beef
This casserole brings Big Mac-inspired flavors to a hearty pasta bake, with lean ground beef, tangy sauce, pickles, and melty cheddar. Short pasta makes it easy to scoop and serve, while a crisp lettuce topping adds a fresh finish.
It works well for a weeknight family dinner or a make-ahead meal. The pasta stays tender beneath a cheesy top, and the sauce balances savory beef with a little sweetness and pickle tang.
Serves 4 people.
Ingredients
- 8 ounces elbow macaroni
- 1 pound lean ground beef
- 1 small yellow onion, finely chopped
- 1 teaspoon olive oil
- 1 teaspoon garlic powder
- 1 tablespoon yellow mustard
- 1 tablespoon ketchup
- 2 tablespoons finely chopped dill pickles
- 1 cup tomato sauce
- 1/2 cup beef broth
- 1 cup shredded cheddar cheese, divided
- 1/4 cup plain Greek yogurt
- 1 cup shredded iceberg lettuce, for topping
- 2 tablespoons extra finely chopped dill pickles, for topping
Instructions
- Heat the oven to 375°F. Bring a large pot of salted water to a boil, cook the macaroni until just tender according to the package directions, then drain it.
- While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes, stirring, until softened.
- Add the ground beef to the skillet. Break it into small pieces and cook until browned and no longer pink. Drain any excess fat, then stir in the garlic powder, mustard, ketchup, and chopped dill pickles.
- Pour in the tomato sauce and beef broth. Stir to combine and simmer for 2 minutes. Remove the skillet from the heat, then mix in the Greek yogurt and half of the shredded cheddar.
- Add the drained macaroni and stir until it is evenly coated with the beef mixture. Transfer everything to a baking dish and sprinkle the remaining cheddar over the top.
- Bake for 15 to 20 minutes, until the cheese has melted and the casserole is bubbling around the edges. Let it rest for 5 minutes, then top with shredded lettuce and the extra chopped pickles before serving.
Extra Tips
For the best texture, add the lettuce and topping pickles just before serving so they stay crisp. You can assemble the beef and pasta mixture ahead, cover and refrigerate it, then add the cheese and bake when ready. If baking it straight from the refrigerator, allow a few extra minutes in the oven.Course: Main Course Cuisine: American Equipment: Large Pot, Large Skillet, Baking Dish
Jalapeño Popper Cheeseburger Casserole with Lean Ground Beef
This casserole brings together the savory flavor of a cheeseburger and the creamy, tangy heat of jalapeño poppers. Lean ground beef, pasta, cream cheese, cheddar, and crispy bacon make it hearty enough for a family dinner.
It works well for busy weeknights or casual gatherings, and you can adjust the jalapeño heat to suit your table. The baked top turns golden and cheesy, while the pasta stays coated in a creamy sauce.
Serves 4 people.
Ingredients
- 8 ounces rotini pasta
- 1 pound lean ground beef
- 4 slices bacon, chopped
- 1 small yellow onion, diced
- 2 jalapeños, seeded and finely diced
- 2 cloves garlic, minced
- 4 ounces cream cheese, softened and cubed
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1 cup shredded cheddar cheese, divided
- ½ cup sour cream
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 375°F. Grease a 2-quart casserole dish. Cook the rotini in a pot of salted water according to the package directions until just tender. Drain and set aside.
- Cook the chopped bacon in a large skillet over medium heat until crisp. Transfer it to a paper towel-lined plate. Leave about 1 tablespoon of bacon drippings in the skillet and discard the rest.
- Add the ground beef and diced onion to the skillet. Cook, breaking up the beef, until it is browned and the onion is tender. Drain any excess fat.
- Stir in the jalapeños and garlic. Cook for about 1 minute, until fragrant. Add the beef broth, Worcestershire sauce, mustard, cream cheese, and black pepper. Stir over medium-low heat until the cream cheese melts and the sauce is smooth.
- Remove the skillet from the heat. Stir in the sour cream, cooked rotini, and half of the cooked bacon. Mix until the pasta is evenly coated.
- Spoon the mixture into the prepared casserole dish. Sprinkle the remaining cheddar and bacon over the top. Bake for 15 to 20 minutes, until hot throughout and the cheese is melted. Let it rest for 5 minutes before serving.
Extra Tips
For a milder casserole, remove the jalapeño seeds and membranes before dicing. For more heat, leave some seeds in. Cook the pasta just until tender so it holds its shape after baking, and let leftovers cool before refrigerating in a covered container.Course: Main Course Cuisine: American Equipment: Large Pot, Large Skillet, 2-Quart Casserole Dish
Greek-Inspired Cheeseburger Orzo Casserole with Lean Ground Beef
This casserole brings together lean ground beef, tender orzo, and the familiar flavors of a cheeseburger with a Greek-inspired twist. Feta, oregano, and Kalamata olives add a savory, tangy finish, while cheddar keeps the dish cozy and cheesy.
It works well for a weeknight dinner when you want a hearty one-pan meal with plenty of protein. The orzo cooks right in the skillet, soaking up the beefy tomato broth for a creamy, tender texture.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup uncooked orzo
- 1 can (14.5 ounces) diced tomatoes
- 2 cups low-sodium beef broth
- 1 cup shredded cheddar cheese
- 1/3 cup crumbled feta
- 1/4 cup sliced Kalamata olives
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the ground beef and onion. Cook for 6 to 8 minutes, breaking up the beef with a spoon, until the beef is browned and the onion has softened. Drain excess fat if needed.
- Stir in the garlic, oregano, paprika, salt, and black pepper. Cook for about 30 seconds, stirring until fragrant.
- Add the uncooked orzo, diced tomatoes with their juices, and beef broth. Stir well and bring the mixture to a gentle boil.
- Reduce the heat to low, cover the skillet, and simmer for 10 to 12 minutes. Stir once or twice as it cooks, and check that the orzo is tender and most of the liquid has been absorbed. If the skillet is not oven-safe, transfer the mixture to a baking dish before adding the cheese.
- Heat the oven to 400°F. Sprinkle the cheddar evenly over the casserole and bake uncovered for 5 to 7 minutes, until the cheese has melted.
- Finish with the feta, Kalamata olives, and parsley. Let the casserole rest for 5 minutes before serving so the orzo can settle and the flavors can come together.
Extra Tips
For the best texture, stir the orzo during simmering so it does not stick to the bottom of the skillet. Add the feta, olives, and parsley after baking to keep their salty, fresh flavors distinct. Leftovers can be refrigerated in a covered container and reheated with a splash of beef broth to loosen the orzo.Course: Main Course Cuisine: Mediterranean Equipment: Large Oven-Safe Skillet, Measuring Cups and Spoons, Wooden Spoon
Cheeseburger Zucchini Noodle Casserole with Lean Ground Beef
This casserole brings classic cheeseburger flavors to a lighter, veggie-forward bake. Lean ground beef, cheddar, and a tangy tomato-mustard sauce coat tender zucchini noodles for a hearty weeknight meal.
It works well when you want a cozy dinner without a heavy pasta base. A quick salting step helps the zucchini release moisture, so the finished casserole stays flavorful rather than watery.
Serves 4 people.
Ingredients
- 2 medium zucchini, spiralized
- 1 teaspoon salt, divided
- 1 pound lean ground beef
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 cup tomato sauce
- 1 teaspoon smoked paprika
- 1 cup shredded sharp cheddar cheese, divided
- 2 tablespoons chopped dill pickles
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 375°F. Toss the zucchini noodles with ½ teaspoon salt and place them in a colander. Let them drain for 15 minutes, then press gently with paper towels to remove excess moisture.
- Meanwhile, heat a large skillet over medium heat. Add the ground beef and onion. Cook, breaking up the beef, until it is browned and the onion is soft, about 7 to 9 minutes. Drain any excess fat if needed.
- Add the garlic and cook for 30 seconds. Stir in the tomato paste, mustard, Worcestershire sauce, tomato sauce, smoked paprika, and the remaining ½ teaspoon salt. Simmer for 2 minutes, then remove the skillet from the heat.
- Fold the drained zucchini noodles and chopped pickles into the beef mixture. Stir in ¾ cup of the cheddar until evenly combined.
- Transfer the mixture to a casserole dish and spread it into an even layer. Sprinkle the remaining ¼ cup cheddar over the top.
- Bake uncovered for 20 to 25 minutes, until hot throughout and the cheese has melted. Let it rest for 5 minutes, then scatter the parsley over the casserole before serving.
Extra Tips
Drain and blot the zucchini well to help keep the casserole from becoming watery. For the best texture, serve it soon after baking, while the zucchini noodles are tender but still hold their shape.Course: Main Course Cuisine: American Equipment: Colander, Large Skillet, Casserole Dish
Stuffed Pepper Cheeseburger Casserole with Lean Ground Beef
This casserole brings together the familiar flavors of a cheeseburger and the savory sweetness of stuffed peppers. Lean ground beef, bell peppers, rice, tomato sauce, and melted cheddar make a filling one-dish dinner.
It works well for a weeknight meal when you want something hearty without assembling individual stuffed peppers. The rice cooks right in the casserole, soaking up the tomato and beef flavors while the cheese adds a creamy, golden finish.
Serves 4 people.
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium bell peppers, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, rinsed
- 1 can (15 ounces) tomato sauce
- 1 cup low-sodium beef broth
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups shredded cheddar cheese, divided
- 2 tablespoons sliced dill pickles, for topping
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking up the beef, until it is browned and the onion is softened. Drain excess fat if needed.
- Stir in the diced bell peppers and garlic. Cook for 2 minutes, then add the rinsed rice, tomato sauce, beef broth, yellow mustard, Worcestershire sauce, smoked paprika, salt, and black pepper. Stir until everything is evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Cover tightly with foil and bake for 45 minutes, or until the rice is tender and most of the liquid is absorbed.
- Remove the foil and stir in 1 cup of the shredded cheddar. Sprinkle the remaining ½ cup cheddar over the top. Bake uncovered for 8 to 10 minutes, until the cheese is melted and bubbling.
- Let the casserole rest for 5 minutes. Top with sliced dill pickles before serving.
Extra Tips
Cut the bell peppers into small, even pieces so they soften as the rice cooks. Check the rice before adding the cheese, and cover the dish again for a few minutes if it needs more time. Add the pickles just before serving to keep their tangy crunch.Course: Main Course Cuisine: American Equipment: Large Skillet, 9-by-13-inch Baking Dish, Aluminum Foil
Chili Cheeseburger Cornbread Casserole with Lean Ground Beef
This casserole brings together the familiar flavors of a cheeseburger and a hearty bowl of chili, all under a golden cornbread topping. Lean ground beef, beans, tomatoes, and cheddar make it filling, while a little mustard and pickle add a cheeseburger-style tang.
It’s a cozy one-dish meal for busy weeknights or casual family dinners. The chili base stays saucy beneath the soft, savory cornbread, so each serving has plenty of texture and flavor.
Serves 4 people.
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 tablespoon tomato paste
- 1 tablespoon yellow mustard
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1/2 cup beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup finely chopped dill pickle
- 1 box (8.5 ounces) corn muffin mix
- 1 large egg
- 1/3 cup milk
Instructions
- Heat the oven to 400°F. Lightly grease a 2-quart baking dish.
- Set a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef with a spoon, until the beef is browned and the onion has softened. Drain off excess fat if needed.
- Stir in the tomato paste, mustard, chili powder, cumin, garlic powder, salt, and black pepper. Add the diced tomatoes with their juices, kidney beans, and beef broth. Simmer for 5 minutes, stirring occasionally, until the mixture is hot and slightly thickened.
- Remove the skillet from the heat. Stir in the chopped dill pickle and 1/2 cup of the cheddar. Transfer the beef mixture to the prepared baking dish and spread it evenly.
- In a bowl, prepare the corn muffin mix according to its package directions, using the listed egg and milk. Spoon the batter evenly over the beef mixture, leaving a small border around the edges. Sprinkle the remaining 1/2 cup cheddar over the top.
- Bake until the cornbread is golden and a toothpick inserted into its center comes out clean, about 20 to 25 minutes. Let the casserole rest for 5 minutes before serving so the chili layer can settle.
Extra Tips
For a softer cornbread topping, spread the batter gently without pressing it into the chili. If the top browns before the center is baked through, loosely cover the dish with foil for the final few minutes. Let leftovers cool, refrigerate them in a covered container, and reheat individual portions until hot.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-Quart Baking Dish, Mixing Bowl
Pickle Ranch Cheeseburger Biscuit Casserole with Lean Ground Beef
This casserole brings together the familiar flavors of a cheeseburger, tangy pickles, and creamy ranch in one easy-to-serve dish. Lean ground beef makes it hearty, while cheddar and ranch-seasoned sour cream keep every bite savory and satisfying.
Biscuit pieces bake right on top, turning golden with soft centers that soak up a little of the beef filling. It’s a practical choice for a family dinner or a casual weekend meal, especially when you want cheeseburger flavor without assembling individual burgers.
Serves 4 people.
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion, finely diced
- 1 tablespoon ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 cup diced dill pickles, patted dry
- 1 cup sour cream
- 1 tablespoon dry ranch seasoning
- 1 cup shredded cheddar cheese, divided
- 1 can refrigerated biscuit dough, 8 biscuits
- 2 tablespoons sliced dill pickles, for topping
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Cook the ground beef and diced onion in a large skillet over medium heat, breaking the beef into small crumbles. Cook until the beef is browned and the onion is softened. Drain off excess fat.
- Stir the ketchup, mustard, Worcestershire sauce, and diced pickles into the beef mixture. Spread it evenly in the prepared baking dish.
- In a bowl, mix the sour cream with the ranch seasoning and half of the shredded cheddar. Spoon the mixture over the beef and spread it into an even layer.
- Cut each biscuit into quarters and arrange the pieces in a single layer over the casserole. Sprinkle the remaining cheddar on top.
- Bake until the biscuits are puffed and golden and the filling is bubbling around the edges, about 25 to 30 minutes. If the biscuit tops brown before the centers are cooked, loosely cover the dish with foil for the final few minutes.
- Let the casserole rest for 5 minutes, then scatter the sliced pickles over the top before serving.
Extra Tips
Pat the diced pickles dry so they add tang without making the filling watery. For the most even biscuit topping, leave a little space between the biscuit pieces as you arrange them. Leftovers can be covered and refrigerated, then reheated in the oven until warmed through.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-Quart Baking Dish, Mixing Bowl, Oven
Philly Cheesesteak Cheeseburger Potato Casserole with Lean Ground Beef
This casserole brings together the savory beef and melty cheese of a cheeseburger with the peppers and onions of a Philly cheesesteak. Sliced potatoes make it a filling one-dish dinner that works well for busy weeknights or a cozy family meal.
The potatoes bake until tender beneath a cheesy beef mixture, while green bell pepper and onion add a familiar cheesesteak flavor. A little Worcestershire sauce gives the lean ground beef a savory boost without overpowering the dish.
Serves 4 people.
Ingredients
- 1 pound lean ground beef
- 1 teaspoon olive oil
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ pounds russet potatoes, peeled and thinly sliced
- ½ cup low-sodium beef broth
- 1 cup shredded cheddar cheese
- 4 slices provolone cheese
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-9-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and green bell pepper and cook for 5 to 7 minutes, stirring often, until softened. Transfer them to a plate.
- Add the lean ground beef to the skillet. Cook, breaking it into small pieces, until browned and no longer pink. Drain off excess fat if needed. Stir in the Worcestershire sauce, garlic powder, salt, and black pepper.
- Arrange half of the sliced potatoes in an even layer in the baking dish. Spoon half of the beef mixture over the potatoes, then scatter half of the cooked onion and pepper mixture over the beef. Repeat with the remaining potatoes, beef, and vegetables.
- Pour the beef broth evenly around the edges of the dish. Cover tightly with foil and bake for 45 minutes, or until the potatoes are nearly tender when pierced with a knife.
- Remove the foil and sprinkle the shredded cheddar evenly over the casserole. Lay the provolone slices on top. Bake uncovered for 10 to 15 minutes, until the cheese is melted and the potatoes are fully tender.
- Let the casserole rest for 5 minutes before serving so the layers settle and the portions are easier to lift.
Extra Tips
Slice the potatoes evenly so they cook at the same rate, and keep the dish covered for the first part of baking to help them soften in the broth. For a more pronounced cheesesteak-style top, overlap the provolone slices so each serving gets a good layer of melted cheese.Course: Main Course Cuisine: American Equipment: 9-by-9-inch Baking Dish, Large Skillet, Aluminum Foil
