I remember the first time I made this Skillet Bacon Cheeseburger Casserole. It was a chilly fall evening, and my family had just come home after a long day of apple picking. We were all tired and hungry, craving something comforting and hearty. I wanted to whip up something quick, but it also needed to be satisfying enough to bring warmth to the evening. That’s when I remembered an old recipe my grandmother used to make—an all-in-one skillet dish that combined everything we loved about cheeseburgers into a cozy, melty casserole. It was perfect for that day, and now, it’s become a family favorite.
This casserole has all the familiar flavors of a classic bacon cheeseburger—crispy bacon, tender beef, and that unmistakable sharpness from cheddar cheese—all nestled together with macaroni for a comforting twist. I love that it brings back memories of summers grilling in the backyard with friends, but it’s also perfect for those colder months when you want something warm and filling.
The addition of sweet pickle relish might seem surprising, but it’s what gives this dish a bit of tang and sweetness, balancing the savory richness of the beef and bacon. I first discovered this little trick while traveling through the South. We stopped at a diner where they topped every burger with a generous dollop of relish, something I had never seen up north. The combination was so unexpected but so delicious that I had to bring it into my own kitchen. Now, I can’t imagine a cheeseburger casserole without it.
What I love most about this recipe is its simplicity—just 30 minutes from start to finish. It’s ideal for weeknights when time is short, but you still want to enjoy a meal that feels indulgent. And the best part? This casserole is a hit with everyone at the table, from kids to adults. It’s one of those dishes that you’ll find yourself making over and over again, especially when you want a little piece of comfort.
Preparing Skillet Bacon Cheeseburger Casserole
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Ingredients
- 2 ½ cups beef stock
- 1 cup shredded cheddar cheese
- ½ cup finely chopped yellow onion
- 2 tablespoons sliced green onions
- ½ cup diced bacon
- ½ teaspoon Dijon mustard
- ¼ cup sweet pickle relish
- 3 cups uncooked elbow macaroni
- 1 tablespoon vegetable oil
- ½ cup tomato puree
- ½ pound lean ground beef
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
Directions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the diced bacon and cook until crispy. Remove the bacon and set it aside on a paper towel to drain.
- In the same skillet, with some bacon fat left, brown the ground beef. Add a bit more oil if needed. As the beef browns, stir in the smoked paprika, black pepper, and yellow onion. Cook until the onion softens and becomes translucent.
- Stir in the tomato puree, beef stock, and Dijon mustard, ensuring everything is well combined.
- Add the elbow macaroni to the skillet. Cover the pan, bring it to a boil, and then lower the heat. Stir occasionally and cook for around 12 minutes, or until the macaroni is tender.
- Once the pasta is done, stir in the shredded cheddar cheese, half of the cooked bacon, and the sweet pickle relish. Mix until the cheese is fully melted and everything is well blended.
- If desired, sprinkle additional cheddar cheese on top, cover the skillet, and allow the cheese to melt, creating a casserole-style dish. Garnish with the remaining bacon and green onions.
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of broth to prevent the dish from drying out.
Cooking Tips
If you want a smoky flavor, use smoked bacon or add a few drops of liquid smoke. For a spicier version, add a pinch of chili flakes when cooking the beef.
Serving Suggestions
Serve this casserole with a side of fresh green salad or some garlic bread to balance out the richness. A cold glass of lemonade or an iced tea pairs nicely with the savory flavors.
Ingredient Substitutions
If you’re out of Dijon mustard, yellow mustard works as a substitute. You can replace cheddar cheese with Monterey Jack or Colby cheese for a milder flavor. For a leaner option, use ground turkey instead of beef.
Seasonal Variations
In summer, add fresh cherry tomatoes or grilled corn kernels to give the dish a lighter, seasonal twist. In winter, mix in sautéed mushrooms or caramelized onions for extra warmth and depth.
Allergen Information
This recipe contains dairy, gluten, and beef. For a gluten-free version, substitute the elbow macaroni with a gluten-free pasta. For dairy-free, use a vegan cheese alternative.
FAQ:
How can I make this dish healthier?
Use ground turkey or chicken instead of beef, and opt for low-fat cheese to reduce the calorie content. You can also add more vegetables, like bell peppers or spinach.
Can I freeze this casserole?
Yes, you can freeze it. Allow the casserole to cool completely, then store it in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.
What can I do if my pasta is undercooked?
If your pasta is undercooked, simply add a bit more beef stock or water, cover the skillet, and cook for a few more minutes until the pasta is tender.
Can I use a different type of pasta?
Yes, you can substitute elbow macaroni with other short pasta types like penne, fusilli, or shells. Just adjust the cooking time based on the pasta you use.
How do I keep the casserole from becoming too dry?
Make sure to use enough liquid (beef stock and tomato puree) and don’t overcook the pasta. Adding a bit more cheese at the end can help retain moisture.
What toppings go well with this dish?
You can top the casserole with crispy fried onions, jalapeños for spice, or extra cheddar cheese for an indulgent finish.
Skillet Bacon Cheeseburger Casserole
Ingredients
- 2 ½ cups beef stock
- 1 cup shredded cheddar cheese
- ½ cup finely chopped yellow onion
- 2 tablespoons sliced green onions
- ½ cup diced bacon
- ½ teaspoon Dijon mustard
- ¼ cup sweet pickle relish
- 3 cups uncooked elbow macaroni
- 1 tablespoon vegetable oil
- ½ cup tomato puree
- ½ pound lean ground beef
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- In a large skillet, heat vegetable oil over medium-high heat. Cook the diced bacon until it becomes crispy, then transfer it to a paper-towel-lined plate to drain excess fat.
- Using the same skillet, with some of the bacon fat still in the pan, add additional oil and brown the ground beef. As the beef nears completion, mix in paprika, black pepper, and diced onion. Cook until the onion turns translucent.
- Next, pour in the tomato puree, beef stock, and Dijon mustard. Stir well to combine all ingredients.
- Add the uncooked elbow macaroni to the skillet, cover, and bring the mixture to a boil. Once boiling, reduce the heat, stir, and cover again. Let it cook for 12 minutes, or until the macaroni is tender.
- Once cooked, stir in shredded cheddar cheese, half of the bacon, and pickle relish. Mix until the cheese melts completely. If desired, sprinkle extra cheese on top, cover, and let it melt like a casserole. Finish by garnishing with the remaining bacon.
- Enjoy your delicious Skillet Bacon Cheeseburger Casserole!
