High-Protein Cheeseburger Casserole Recipe
Okay but like… why didn’t we think of this sooner? This high-protein cheeseburger casserole is everything I want in a weeknight dinner. Cozy, hearty, kid-approved, and it actually keeps me full past 8pm. It’s got all the nostalgic burger flavor vibes, but with better ingredients (hi Greek yogurt instead of cream cheese, and we’re using real cheddar, not the plastic stuff).
I love that this high protein cheeseburger casserole can be made ahead, reheats beautifully, and somehow tastes even better the next day. Let’s make it.
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Recipe Tips
Use a pasta that holds up well like penne, shells, or elbows—avoid anything too thin or delicate.
Broth matters: Beef broth gives it more flavor, but water works in a pinch. You can also sub in bone broth for a collagen boost.
Don’t skip the foil: Covering is key for even cooking and tender pasta.
Customize the tang: Want it more like a Big Mac? Add chopped pickles or a little pickle juice to the sauce mix.
Make it spicy: A splash of hot sauce or a pinch of chili flakes brings a little heat.
Ingredient Swaps: No Greek yogurt? ? Use cottage cheese (blended) or sour cream. No beef? ? Ground turkey or bison works great too. No gluten-free pasta? ? Use regular pasta or chickpea/lentil-based pasta for more protein. Want more veg? ? Stir in riced cauliflower, spinach, or shredded zucchini before baking.
Fridge: Let cool fully, then store in airtight containers for up to 4 days.
Reheat: Microwave individual servings or reheat covered in the oven at 350°F until warmed through.
Freezer-friendly? You can freeze after baking, but the pasta may soften slightly. If freezing, undercook the initial bake by 5–7 minutes.
More Cozy Recipes to try:
High-Protein Cheeseburger Casserole
Ingredients
- 8 oz gluten-free pasta uncooked
- 1 lb lean ground beef
- ½ yellow onion diced
- ½ tsp garlic powder
- ½ tsp paprika
- Salt & pepper to taste
- ½ cup Greek yogurt
- ¼ cup ketchup
- 1 tbsp mustard
- 2 cups shredded cheddar cheese divided
- 2½ cups beef bone broth or water
Instructions
- Preheat oven to 375°F.
- In a skillet, cook ground beef with diced onion, garlic powder, paprika, salt, and pepper until browned. Drain excess fat if needed.
- In a greased 9×13 baking dish, combine uncooked pasta, cooked beef mixture, Greek yogurt, ketchup, mustard, 1 cup of shredded cheddar, and broth. Stir well to combine.
- Cover tightly with foil and bake for 35–40 minutes, or until pasta is tender.
- Uncover, sprinkle remaining 1 cup of cheese on top, and bake another 5–10 minutes until melted and bubbly.
- Let cool slightly before serving.
I LOVE this recipe, I’ve made it twice now and shared with all my friends. It make so much and is so easy and tasty!
oh I LOVE to hear this!! thank you so much!!
So good! My family all loves this meal. I’ve made it in the stove and instant pot and it turned out great both ways.