Cheeseburger Casserole

by Sabrina Snyder

Published on

22 Comments

5 from 8 votes
9 servings
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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Cheeseburger Casserole is an easy dinner with delicious cheeseburger filling topped with fresh baked sesame seed bread topping in less than 45 minutes!

This recipe tastes just like a McDonald’s Cheeseburger! And if you want McDonald’s at home, you need to try my Big Mac Sloppy Joes I just posted last week. They have the perfect secret sauce mixture in them.

Cheeseburger Casserole topped with bread and sesame seeds on wooden plate

Cheeseburger Casserole

Cheeseburger Casserole isn’t like any other casserole recipe you’ll find in magazines. This is the perfect blend of delicious cheeseburger filling (which btw happens to taste like a homemade McDonald’s Cheeseburger) that is topped with a tube of French Bread dough.

If you’re looking for more delicious casseroles I highly suggest my super popular Chicken Casserole recipe. It has a buttery cracker topping and it 100% kid tested and approved.

That dough bakes up to be deliciously browned, soft and toasted with a sesame seed topping, the perfect top to a cheeseburger.

I like to serve the casserole topped with pickles, lettuce and ketchup but the toppings are up to you!

MORE BURGER RECIPES TO ENJOY:

Using French Bread Dough:

I used French Bread Dough (from a can, just as easy!) for this recipe to best mimic a freshly baked hamburger bun. You can of course top your casserole with crescent dough (buy the sheets, they’re easier to work with) or puff pastry as well. 

I did test the recipe if you were to top it with chopped up hamburger buns and found it was just too soggy so I suggest avoiding using hamburger buns as a topping.

You can also use canned biscuits but the texture of a hamburger would not really be achieved.

Baked Cheeseburger Casserole

How to Make Cheeseburger Casserole:

  • First you’re going to brown the beef and onions, then add in the tomatoes, ketchup, mustard and spices.
  • Layer the beef and cover with American cheese.
  • Cover with French Bread Dough.
  • Brush with egg mixture and sprinkle with sesame seeds.
  • Bake for 20-25 minutes until golden brown.

See steps pictured below:

Cheeseburger Casserole Assembly in steps in white baking dish

FLAVOR VARIATIONS:

As long as you keep the base recipe the same you can add in any additional ingredients you’d like to this recipe.

  • Bacon – this would be the most obvious addition, crumbled cooked bacon makes a delicious addition to your cheeseburger casserole.
  • Mushrooms – If adding mushrooms you can even change up the cheese to slices of Swiss cheese for a fun different flavor.
  • BBQ Sauce – Add bbq sauce instead of ketchup to make it a most western flavored burger casserole (add the bacon still) and serve it topped with Crispy Fried Onions.
  • Vegetables – Any additional chopped vegetables you’d like! A few good options here would be bell peppers or olives or jalapenos for a spicy kick!

MORE KID FAVORITE RECIPES:

How to Store:

    • Serve: You can keep the casserole at room temperature for up to 2 hours if you’re serving this recipe for an event.
    • Store: Store the casserole leftovers in a refrigerator for up to three days in a sealed airtight container.
    • Freeze: Allow to cool completely and freeze in air-tight container for up to 3 months.

Cheeseburger Casserole on a plate

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Dinner, then Dessert

Cheeseburger Casserole

Cheeseburger Casserole is an easy dinner with delicious cheeseburger filling topped with fresh baked sesame seed bun in a casserole. Tastes like a McDonald's Cheeseburger!
Yield 9 servings
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Author Sabrina Snyder
Piece of Cheeseburger Casserole on plate
PrintRate

Ingredients
 

  • 1 1/2 pounds ground beef , (85/15)
  • 1/2 yellow onion chopped
  • 1/4 cup chopped dill pickles
  • 14.5 ounces diced tomatoes drained
  • 1/2 cup ketchup
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 12 slices American cheese
  • 1 can French Bread dough , (Pillsbury or store brand)
  • 1 large egg beaten
  • 1 tablespoon water
  • 1 tablespoon sesame seed

Instructions

  • Heat oven to 350 degrees.
  • To a large dutch oven, add the ground beef and onion on medium high heat, stirring until cooked, about 5-6 minutes.
  • Add in the chopped pickles, diced tomatoes, ketchup, mustard, salt and black pepper.
  • Add the ground beef mixture into a 9x13 baking dish.
  • Top with sliced American cheese evenly over the beef mixture.
  • Unroll the French bread dough over the cheese slices
  • Mix the egg well with water then brush the top of the dough with the egg mixture and top with sesame seeds.
  • Bake for 25-30 minutes.

Nutrition

Calories: 316kcal | Carbohydrates: 9g | Protein: 21g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 98mg | Sodium: 759mg | Potassium: 408mg | Fiber: 1g | Sugar: 5g | Vitamin A: 413IU | Vitamin C: 5mg | Calcium: 333mg | Iron: 3mg
Keyword: Cheeseburger Casserole

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Cheeseburger Casserole collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. Great! I just had a hard time with getting the french loaf spread out on top of the cheese, any hints?

    Reply

    1. I’m glad you enjoyed it! You can either do it in strips (easier to work with) or I use a rolling pin to roll the dough around and then unroll across the top. It makes it easier to handle. Hope this helps for next time.

      Reply

  3. This is so good. I’ve made it many times. Just made a double batch to freeze and share. I make it as sloppy joes though. It has been a good comfort food through all these crazy times. I made a batch for the people in my parents elderly community to give them a taste of “ going out” during this time while they are staying home. They loved them. Thanks for all the recipes. I have made several from your site and they are always good.

    Reply

  4. Tried this last night. Delicious. I did have trouble rolling out the Pillsbury French bread so I used Pillsbury crescent rolls instead. I’m not proficient at using a rolling pin. The change worked. Thank you.

    Reply

        1. I usually cook with 85/15 ground beef which doesn’t leave a lot of oil behind, so I don’t drain it. If cooking with ground beef that has a higher fat content I would only leave behind a couple tablespoons of fat.

          Reply

  5. Oh man, I just had my dinner and still, I’m drooling just looking at the photos. And it’s great that the recipe is super easy. This is going to my to-cook list for this weekend. 🙂

    Reply

  9. I had a similar dish today and it was amazing. I thought to myself that I had to recreate it at home. Your recipe looks just perfect for that!

    Reply

  10. Jumped on internet to get Taco Casserole recipe. Found Cheeseburger casserole in email, printed it will be making tonight!

    Trying out my new knives also, Thanks

    Reply