+I still remember the first time my kitchen filled with the scent of browning beef, sizzling onions, and melted cheddar—it was the day I stumbled upon this Cheeseburger Noodle Bake. It was a cold, rainy Wednesday, and I was desperate for something that felt like a hug in a dish. I threw together what felt like the essence of a cheeseburger with the heartiness of a pasta bake, and the result was pure magic. The moment I pulled that bubbling, golden-brown casserole from the oven, I knew I’d created a new family favorite. The aroma alone—savory, cheesy, and deeply comforting—had everyone gathered in the kitchen before I could even call them to dinner.
Ingredients
- 1 lb ground beef (I use 80/20 for the best flavor)
- 8 oz elbow noodles or rotini pasta
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup beef broth
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon paprika
- ½ cup dill pickle slices, plus more for serving
- 2 cups shredded mild cheddar cheese, divided
- Salt and black pepper to taste
- Optional for topping: sliced tomatoes, shredded lettuce, extra pickles
Don’t let the simplicity fool you—each ingredient plays a crucial role. I’ve tried this with ground turkey, but trust me, the beef makes a huge difference in achieving that true cheeseburger flavor. That block of mild cheddar you see in my notes? Shred it yourself. Pre-shredded cheese contains anti-caking agents that prevent it from melting as beautifully. And please, don’t skip the pickles! They add a crucial burst of tangy brightness that cuts through the richness. I learned that the hard way on my first test batch, and the bake felt flat without them.(See the next page below to continue…)