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Baked cheeseburger pasta casserole in a white dish, topped with shredded lettuce and tomatoes, with a large serving spoon in the corner.
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Cheeseburger Pasta Casserole

Easy, cheesy and baked to bubbly perfection, this casserole is a comforting dinner the whole family will enjoy!
Course Lunch or Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings
Calories 575kcal
Author Deb Clark

Equipment

  • 1 9x13 casserole dish

Ingredients

  • 1 pound ground beef
  • 1 pound pasta shells
  • 10.7 ounce can tomato soup
  • 10.7 ounce can cheddar cheese soup
  • 10 ounce can Rotel
  • 12 ounce can evaporated milk
  • 1 onion diced
  • 1 tablespoon Montreal Steak Seasoning
  • 2 teaspoons Worcheshire sauce
  • 2 cups shredded cheddar cheese

Instructions

  • Preheat the oven to 350 degrees. Spray casserole dish with nonstick cooking spray, set aside.
  • Bring a large pot of water to a boil, season with salt. Cook the pasta as directed to al dente. Set aside 1 cup of pasta water. Drain the pasta well, set aside.
  • In a large frypan over medium heat, brown the ground beef until no longer pink. Drain well. Add the steak seasoning, and diced onion and saute until the onions are soft and translucent. About 5 minutes.
    Ground beef and diced onions being sautéed in a large skillet, surrounded by bowls of tomato soup, cheddar cheese soup, Rotel, Worcestershire sauce, evaporated milk, and shredded cheese.
  • Add the tomato soup, rotel, cheddar cheese soup, evaporated milk, Worchestshire sauce and half the shredded cheese to the browned ground beef. Stir well to combine.
    Pouring evaporated milk into a skillet filled with cheddar cheese, tomato soup, Rotel, cheddar cheese soup, and Worcestershire sauce to make a creamy casserole sauce.
  • Add the cooked pasta shells into the sauce mixture. Stir well to combine. The pasta should be quite saucy. If you want it to be even more creamy, add a ladle or two of pasta water.
    Hand pouring reserved pasta water into a skillet of creamy cooked pasta shells, beef, and Rotel to loosen the sauce.
  • Spoon into the prepared casserole dish. Sprinkle with the remaining cheese. Cover tightly with aluminum foil and place in the preheated oven. Bake for 20 minutes.
    Hand sprinkling shredded cheddar cheese over a creamy pasta and beef mixture in a white casserole dish, surrounded by uncooked pasta shells and cooking utensils.
  • Remove from the oven. If desired, place under the broiler for 1 or 2 minutes to brown the cheese. Garnish with minced parsley. Serve and enjoy!

Notes

Storage - refrigerate 3-4 days. It freezes beautifully, just be sure to use an airtight container. You can reheat in the microwave, but for best results, I prefer to reheat in the oven. Add a splash of milk when reheating to keep things creamy.

Nutrition

Calories: 575kcal | Carbohydrates: 60g | Protein: 28g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 641mg | Potassium: 788mg | Fiber: 3g | Sugar: 11g | Vitamin A: 644IU | Vitamin C: 9mg | Calcium: 271mg | Iron: 3mg
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