Paula Deen Cheeseburger Casserole

Paula Deen Cheeseburger Casserole takes 45 minutes and ground beef, egg noodles and sharp cheddar to make a hearty, bubbly dinner that feeds 6. Save this easy ground beef casserole for weeknight dinner, church supper or potluck night, because it's a Southern comfort food the whole family asks for.

Simmer the beef and tomato mixture for the full 15 minutes before it meets the noodles. Cut that short and the sauce stays thin, so the casserole turns watery instead of rich and meaty.

Paula tosses the boiled noodles right into the pot with the tomato mixture, so every strand is coated before it ever reaches the baking dish. She also tops it with 3 cups of sharp cheddar, which gives it that cheeseburger flavor in every scoop.

Paula Deen Cheeseburger Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

520

kcal

Tender egg noodles soak up a savory tomato and beef sauce, then get blanketed in sharp cheddar. Once the cheese melts and bubbles in the oven, the top turns golden and the middle stays saucy.

Ingredients

• 1 lb ground beef
  

• 1 large chopped onion
  

• 1 chopped green pepper
  

• 1 (28 oz) can with juice chopped tomatoes
  

• 1 heaping tablespoon tomato paste
  

• 1 tablespoon Worcestershire sauce
  

• 1 teaspoon dried oregano
  

• 1 1/2 teaspoons salt
  

• 1/2 teaspoon Pepper
  

• 8 oz wide egg noodles
  

• 3 cups grated sharp cheddar cheese
  

Directions

• Brown the beef: Preheat the oven to 350°F, then cook 1 pound ground beef in a large skillet over medium heat, breaking up the lumps. Once all the pink is gone, drain off the fat.
• Cook the vegetables: Add 1 large chopped onion and 1 chopped green pepper to the beef. Cook about 5 minutes until the vegetables are tender.
• Simmer the sauce: Stir in 1 (28 oz) can chopped tomatoes with their juice, 1 heaping tablespoon tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring it to a boil, then lower the heat and simmer for about 15 minutes.
• Boil the noodles: Fill a medium pot halfway with water, add 1 teaspoon salt and bring it to a boil. Stir in 8 oz wide egg noodles and boil about 8 minutes until tender, then drain.
• Combine: Return the drained noodles to the pot. Pour the tomato mixture over them and stir until everything is blended.
• Add the cheese: Spoon the noodle mixture into a baking dish sprayed with cooking spray. Then top it with 3 cups grated sharp cheddar cheese.
• Bake and serve: Bake for about 15 minutes, until the cheese is melted. Serve it hot, then refrigerate any leftovers.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 9x13 glass baking dish, OXO 5-quart stainless steel colander. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different kind of pasta instead of egg noodles?

Elbow macaroni or rotini work fine here, since they hold the sauce well. Cook whichever you pick until just tender, because it keeps baking in the oven.

How do I store and reheat leftover cheeseburger casserole?

Keep it in an airtight container in the fridge, and it holds for about 3 days. Reheat it covered in a 350°F oven until hot, because the microwave can make the noodles gummy.

Can I make this casserole ahead of time?

Yes, you can assemble it in the baking dish, cover it and refrigerate it until dinner. Add a few extra minutes to the bake, since it goes into the oven cold.

Can I use ground turkey instead of ground beef?

Ground turkey works as a swap, though the sauce will taste a little lighter. Add a pinch more salt and Worcestershire to make up for the missing beefy flavor.

What's the biggest mistake with this casserole?

Overcooking the noodles is the most common one, because they finish softening in the oven. Pull them at about 8 minutes, then drain well so the sauce stays thick.