Sloppy Cheeseburger Pasta Casserole: The Ultimate Comfort Food Experience

There’s something undeniably satisfying about a dish that combines the nostalgic flavors of a classic cheeseburger with the hearty comfort of pasta. This Sloppy Cheeseburger Pasta Casserole is exactly that kind of recipe—a one-skillet wonder that brings together seasoned ground beef, creamy mushroom soup, gooey processed cheese, and tender pasta shells into a meal that feels like a warm hug on a plate.

Whether you’re feeding a hungry family on a busy weeknight, preparing a crowd-pleasing dish for a potluck, or simply craving something indulgent and delicious, this recipe delivers on all fronts. The beauty of this casserole lies in its simplicity. With just a handful of ingredients and minimal prep work, you can create a restaurant-quality dish that rivals any comfort food classic. The combination of savory beef, velvety cheese sauce, and perfectly cooked pasta creates layers of flavor and texture that will have everyone coming back for seconds.

What makes this recipe particularly special is how the processed cheese melts into the mushroom soup, creating an incredibly smooth and creamy sauce that clings to every pasta shell. The roasted garlic cream of mushroom soup adds depth and umami richness, while the Mexican-style processed cheese brings a subtle kick and superior melting quality. Together, these ingredients transform simple ground beef and pasta into something truly extraordinary.

Ingredients You’ll Need

Main Components

The foundation of this recipe starts with 900 grams of ground beef. Choose a medium-fat ground beef for the best balance of flavor and texture. While leaner options work, an 80/20 or 85/15 blend will give you juicier results and more robust beef flavor. The fat content helps carry the seasoning throughout the dish and prevents the meat from becoming dry or crumbly.

Next, you’ll need 2 cans of roasted garlic cream of mushroom soup, with each can weighing approximately 295 grams. The roasted garlic variety is key here—it provides a deeper, more complex flavor than regular cream of mushroom soup. This soup acts as the sauce base, bringing creaminess and binding all the ingredients together without requiring you to make a separate sauce from scratch.

The star of the show is 1 large block of processed cheese, weighing around 450 grams. Mexican-style processed cheese is highly recommended for this recipe because it melts beautifully and adds a subtle southwestern flair. The processed cheese melts far more smoothly than natural cheese, creating that signature creamy, velvety texture that makes this dish so addictive. Cut the cheese into small, uniform cubes before you begin cooking to ensure even melting.

Finally, you’ll need 450 grams of pasta shells, cooked according to package directions and drained. Medium-sized shells are ideal because their shape captures the creamy sauce, ensuring every bite is packed with flavor. The ridges and curves of shell pasta make them perfect vehicles for this rich, cheesy beef mixture.

Step-by-Step Cooking Instructions

Browning the Beef

Begin by placing a large skillet over medium-high heat and allowing it to warm for about a minute. Add your ground beef to the hot skillet, breaking it apart with a wooden spoon or heat-resistant spatula. This initial breaking helps the meat cook evenly and prevents large clumps from forming.

As the beef cooks, continue breaking it into smaller, bite-sized pieces. You want the meat to be well-browned with no pink remaining, which typically takes 8 to 10 minutes depending on your stovetop. The browning process is crucial—it’s where the Maillard reaction occurs, creating those deep, savory flavors that give the dish its meaty richness.

Once the beef is completely cooked through, you’ll notice excess fat in the skillet. Carefully drain this fat by tilting the skillet and using a spoon to remove the liquid, or transfer the beef to a colander set over a bowl. Removing excess fat ensures your dish won’t be greasy and allows the other flavors to shine through. Return the drained beef to the skillet once it’s been thoroughly drained.

Creating the Creamy Sauce

With your browned beef back in the skillet, reduce the heat to medium. Add both cans of roasted garlic cream of mushroom soup directly to the beef. This is where the magic begins. Using your wooden spoon, stir the soup into the beef until everything is well combined. The soup should coat the meat evenly, creating a thick, creamy base.

It’s important not to add milk or water at this stage, even though some cream soup recipes call for it. The soup provides enough moisture on its own, and keeping it undiluted ensures a rich, concentrated flavor that won’t make your pasta watery.

Now comes the cheese. Begin adding the cubed processed cheese to the beef and soup mixture gradually—about a handful at a time. Stir continuously as you add the cheese, allowing each addition to melt before adding more. This gradual approach prevents clumping and ensures the cheese melts evenly into the sauce rather than forming stringy clumps.

Keep stirring gently but consistently until all the cheese has been incorporated and the sauce is completely smooth. The mixture should be glossy and creamy, with no visible cheese chunks remaining. This process takes about 5 to 7 minutes, but the result is worth the patience—a silky, luxurious sauce that coats everything beautifully.

Combining with Pasta

Once your cheese sauce is perfectly smooth, it’s time to add the cooked pasta shells. Make sure your pasta has been drained well—excess water will dilute the sauce and make the dish soupy. Add all the cooked shells to the skillet at once.

Using a large spoon or spatula, gently fold the pasta into the cheesy beef mixture. The key word here is “gentle”—you don’t want to break the pasta shells or mash them. Fold from the bottom up, turning the mixture over on itself until every shell is evenly coated with the savory sauce. This should take just a minute or two.

The pasta shells will absorb some of the sauce as they sit, so don’t worry if the mixture looks slightly wetter than you expect. As it rests, the flavors will meld together and the consistency will thicken slightly.

Serving and Presentation

Transfer the cheesy beef and pasta mixture to serving plates or bowls while it’s still warm. This dish is best enjoyed immediately, when the cheese is at its gooiest and the flavors are at their peak. The warmth brings out all the aromatic qualities of the roasted garlic and makes the cheese sauce extra creamy.

For an elevated presentation, consider garnishing with freshly chopped parsley, a sprinkle of paprika, or even some crispy fried onions for added texture. A side of garlic bread or a simple green salad makes an excellent accompaniment, providing freshness and balance to this rich, hearty main course.

Pro Tips for Success

To achieve the creamiest possible result, cube your processed cheese in advance and let it sit at room temperature for about 15 minutes before adding it to the skillet. Cold cheese takes longer to melt and may clump if added too quickly to the hot mixture.

If you prefer a bit more depth of flavor, season your ground beef with salt, pepper, garlic powder, and onion powder while browning. A teaspoon of Worcestershire sauce added with the soup can also enhance the savory notes.

For those who enjoy a bit of heat, consider using a spicy variety of processed cheese or adding a pinch of red pepper flakes to the beef while it cooks. Diced jalapeños or green chiles can also be stirred in for an extra kick.

Required Equipment

You’ll need a large skillet—preferably one that’s at least 12 inches in diameter—to accommodate all the ingredients comfortably. A wooden spoon or heat-resistant spatula is essential for stirring without scratching your cookware. You’ll also need a large pot for boiling the pasta and a colander for draining it thoroughly before adding it to the beef mixture.

Allergen Information

This recipe contains dairy in the form of cream soup and processed cheese, as well as gluten from the pasta. Processed cheese products may contain traces of soy, so those with soy allergies should check ingredient labels carefully. Always verify individual product labels for specific allergen information, and consult with a healthcare professional if you have concerns about food allergies or sensitivities.

Nutritional Information

Each serving of this Sloppy Cheeseburger Pasta Casserole provides approximately 654 calories, with 34 grams of fat, 43 grams of carbohydrates, and 38 grams of protein. This nutritional data is provided as a general guide and should not replace professional medical or dietary advice. Individual nutritional values may vary based on specific brands and ingredient substitutions.

This hearty casserole offers a substantial amount of protein, making it a filling meal that will satisfy even the heartiest appetites. The combination of beef and cheese provides essential nutrients while the pasta offers energy-sustaining carbohydrates.