Can I use fresh cheese sauce instead of canned soup?

You absolutely can! Just melt 2 tablespoons butter, whisk in 2 tablespoons flour, then slowly add 1 cup milk and 1 cup shredded cheddar until smooth. You might need to adjust the milk amount slightly - the sauce should be slightly thinner than the canned version since it thickens as it bakes.

Is this cheeseburger casserole freezer-friendly?

Oh yes, it freezes like a dream! Assemble completely (including cheese topping) but don't bake. Wrap tightly and freeze for up to 3 months. When ready, bake straight from frozen - just add 10-15 extra minutes. The texture stays perfect - my freezer always has a batch ready for crazy nights!

How do I make a keto cheeseburger casserole?

Super easy keto hack: swap the pasta for riced cauliflower! Microwave frozen riced cauliflower first to remove excess moisture, then use exactly like the pasta. The soup and cheese keep it creamy while cutting carbs. My keto friends swear they can't tell the difference - check my Pinterest for more low-carb twists!

Can I use ground turkey instead of beef?

Definitely! Just add a tablespoon of olive oil since turkey is leaner. The flavor changes slightly but still tastes amazing - my sister makes it this way all the time. For extra flavor, try mixing in a teaspoon of smoked paprika or garlic powder with the turkey as it browns.

Irresistible Cheeseburger Casserole Ready in 30 Minutes

Name: Cheeseburger Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 cloves garlic, minced; 1 can (10.5 oz) condensed cheddar cheese soup; 1/2 cup milk; 1 cup shredded cheddar cheese; 1/2 cup diced pickles or tomatoes; 1 tsp mustard; 1 tsp Worcestershire sauce; Salt and pepper to taste; 2 cups cooked pasta or tater tots (for variation)

Cheeseburger Casserole

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A quick and easy one-dish dinner that brings all the classic cheeseburger flavors into a comforting bake. Perfect for busy weeknights.

Author: Sophia Collins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Baking
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 can (10.5 oz) condensed cheddar cheese soup
1/2 cup milk
1 cup shredded cheddar cheese
1/2 cup diced pickles or tomatoes
1 tsp mustard
1 tsp Worcestershire sauce
Salt and pepper to taste
2 cups cooked pasta or tater tots (for variation)

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Instructions

Preheat oven to 375°F (190°C).
Brown ground beef with onion and garlic in a skillet over medium heat. Drain excess fat.
Stir in cheddar cheese soup, milk, mustard, Worcestershire sauce, salt, and pepper.
Fold in cooked pasta or tater tots (if using).
Transfer mixture to a baking dish and top with shredded cheddar cheese.
Bake for 20 minutes or until bubbly and cheese is melted.
Garnish with diced pickles or tomatoes before serving.

Notes

For a keto version, skip the pasta and use cauliflower rice.
Freeze leftovers for up to 3 months.
Add cooked bacon for extra flavor.
Find more recipe inspiration on our Pinterest account.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 20g
Cholesterol: 60mg

Find it online: https://kitchenuser.net/easy-cheeseburger-casserole-recipe/