Go Back

Healthy Cheeseburger Casserole - A Lighter, Comforting Weeknight Favorite

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8 ounces whole-wheat or high-protein pasta (elbow, rotini, or penne)
  • 1 pound lean ground beef (90–96% lean)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, diced (optional but recommended)
  • 1 cup finely chopped mushrooms or zucchini (adds moisture and volume)
  • 1 cup low-sodium crushed tomatoes
  • 1/4 cup tomato paste
  • 2 tablespoons yellow mustard
  • 2 tablespoons ketchup (no-sugar-added if possible)
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup low-sodium beef broth or water (as needed)
  • 1 1/2 cups shredded reduced-fat cheddar cheese, divided
  • 1/3 cup diced dill pickles (plus extra for topping)
  • 2 tablespoons chopped fresh parsley or chives
  • Olive oil spray or 1 teaspoon olive oil

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente (1–2 minutes less than package time). Drain and set aside.
  2. Preheat the oven: Set to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  3. Brown the beef: Heat a large skillet over medium-high. Spray with olive oil or add 1 teaspoon oil. Add ground beef and cook, breaking it up, until lightly browned and mostly cooked, about 4–5 minutes. Spoon off any excess fat if needed.
  4. Sauté the veggies: Add onion, garlic, bell pepper, and mushrooms (or zucchini). Cook 4–5 minutes, stirring, until softened and most moisture cooks off.
  5. Build the “burger” sauce: Stir in crushed tomatoes, tomato paste, mustard, ketchup, Worcestershire, smoked paprika, onion powder, salt, and pepper. If the mixture looks too thick, add 1/4 to 1/2 cup broth. Simmer 2–3 minutes to marry the flavors. Taste and adjust salt and pepper.
  6. Combine with pasta: Add cooked pasta, 1 cup of the cheese, and diced pickles to the skillet. Toss until everything is coated and the cheese begins to melt.
  7. Assemble the casserole: Transfer to the prepared baking dish. Smooth the top and sprinkle the remaining 1/2 cup cheese evenly over the surface.
  8. Bake: Place in the oven for 12–15 minutes, until the cheese is melted and bubbling at the edges.
  9. Finish and serve: Let rest 5 minutes. Garnish with parsley or chives and extra pickles if you like. Serve warm.