High-Protein Cheeseburger Casserole Recipe
This high-protein cheeseburger casserole is a cozy, hearty, kid-approved comfort food that’s super easy to make and provides 33 grams of protein. It’s everything I want in a weeknight dinner, with nostalgic burger vibes but better ingredients (hi, Greek yogurt instead of cream cheese). Plus, it actually keeps me full past 8 pm!
Love cheeseburger flavors? Try my cheeseburger potatoes, cheeseburger stuffed peppers, and high-protein cheeseburger mac cups, too!
Why You’ll Love This Cheeseburger Casserole Recipe
- Comforting cheeseburger flavor. Ground beef, cheddar, ketchup, mustard, and simple seasonings give every bite the savory, cheesy flavors of a classic burger.
- Better-for-you ingredients. Lean ground beef and Greek yogurt keep this casserole satisfying and protein-packed without relying on a super-heavy cream cheese sauce.
- No need to boil the pasta. Everything goes straight into the baking dish, so there’s one less pot to wash at the end of the night.
- Great for meal prep. This casserole can be made ahead, stores well, and reheats easily for quick lunches or dinners throughout the week. Somehow, it tastes even better the next day!
Ingredients and Substitutions
Below are a few of my notes about the key ingredients. Scroll down to the recipe card for the complete details!
- Pasta: I use 8 ounces of gluten-free pasta. Penne, shells, or elbows all work well because they hold their shape as they bake. Avoid very thin or delicate pasta varieties. They tend to become too mushy!
- Ground Beef: Lean ground beef (90% or leaner) gives this cheeseburger casserole its classic savory flavor while adding plenty of protein. Ground turkey or bison can also work if that’s what you have on hand.
- Onion: Diced yellow onion cooks with the ground beef and adds extra savory flavor to the casserole. You can also add in mushrooms, bell peppers, etc.
- Seasonings: Garlic powder, paprika, salt, and black pepper keep things simple while giving the beef plenty of savory flavor.
- Greek Yogurt: This is my favorite swap for the cream cheese or heavy creamy sauces you’ll find in some cheeseburger casserole recipes. It makes everything creamy while adding extra protein and a subtle tang. Blended cottage cheese or sour cream can work as alternatives!
- Ketchup and Mustard: You can’t have cheeseburger flavor without them! They create a slightly sweet, tangy burger-sauce flavor.
- Cheddar Cheese: Use freshly shredded cheddar if possible for the best melty consistency. I like cheddar for a classic taste, but any type of cheese you like best will work. Try provolone, Swiss, or even pepper jack for a different taste.
- Beef Bone Broth: The pasta cooks directly in the casserole, so it needs plenty of liquid. Beef bone broth adds more savory flavor and protein than water, although regular beef broth or water will work, too.
How to Make Cheeseburger Casserole
There’s no need to boil the pasta separately for this cheeseburger casserole. The uncooked noodles bake right in the beef broth, making it an especially easy option for busy weeknights. Here’s how it comes together:
Step 1: Brown the beef. Cook the beef with the onion and seasonings over medium heat in a large skillet, breaking it into pieces. Once the meat is no longer pink, drain any excess grease.
Step 2: Combine ingredients. Next, stir all ingredients except half the cheese in a casserole dish, mixing to combine and coat everything.
Step 3: Bake. Cover the dish tightly with foil, and bake until the pasta is tender. The exact baking time can vary depending on your oven and the pasta you use, so check it toward the end of the baking time and add a few extra minutes if needed.
Tip: Don’t skip the foil! The trapped steam is what helps cook the uncooked pasta. If too much moisture escapes, the pasta may stay firm.
Step 4: Add cheese. Sprinkle the remaining cheese evenly over the dish, and continue to bake uncovered just until the cheese melts, lightly golden brown, and bubbly.
Step 5: Serve. Let the casserole cool at room temperature, and enjoy warm!
Serving Suggestions
This cheeseburger casserole is hearty enough to serve as a complete meal, but I usually like to add something fresh or green alongside it. A simple green salad is probably my favorite pairing because the crisp veggies balance out the cheesy casserole. Roasted broccoli, green beans, asparagus, or Brussels sprouts would all be great options, too.
For the full cheeseburger experience, the toppings are where it gets really fun! Add chopped dill pickles, diced tomatoes, shredded lettuce, green onions, or an extra drizzle of ketchup and mustard. You could even add crumbled bacon for a bacon cheeseburger-inspired variation.
Make-Ahead and Storage
This recipe is one of my favorites to prepare in advance!
- Make-Ahead: You can cook the ground beef mixture ahead of time and refrigerate it until you’re ready to assemble the casserole. Because the recipe uses uncooked pasta, I prefer to wait to combine the pasta with the broth and remaining ingredients until shortly before baking so the noodles don’t absorb too much liquid while sitting.
- Refrigerator: Let leftover cheeseburger casserole cool completely, then transfer it to an airtight container or cover the baking dish tightly. Store it in the refrigerator for up to 4 days.
- Reheating: Microwave individual portions just until warmed through, or cover the casserole and reheat it in the oven at 350°F. Adding a small splash of broth before reheating can help loosen the sauce if the pasta has absorbed extra liquid.
- Freeze: You can freeze the baked casserole, although the pasta may soften slightly after thawing. For the best texture, slightly undercook the casserole by about 5 to 7 minutes if you know you’re planning to freeze it. Let it cool completely, wrap tightly, and freeze. Thaw overnight in the refrigerator before reheating.
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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
Enable step-by-step mode- 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.