Go Back

High Protein Cheeseburger Casserole - Comfort Food With a Leaner Twist

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

Ingredients
  

  • 12 ounces high-protein pasta (penne, rotini, or elbows)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 pounds lean ground beef (90–96% lean)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 tablespoon Worcestershire sauce
  • 1 cup low-sodium beef broth
  • 1 cup tomato sauce (no sugar added, if preferred)
  • 1/4 cup ketchup
  • 1 tablespoon yellow mustard
  • 1/2 cup plain Greek yogurt (2% or 0%) or light sour cream
  • 1 1/2 cups shredded sharp cheddar, divided
  • 1/2 cup reduced-fat mozzarella, shredded
  • 1/3 cup chopped dill pickles, plus more for topping
  • 2 green onions, thinly sliced (optional)
  • Cooking spray

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add the high-protein pasta and cook until just shy of al dente (about 1–2 minutes less than the package suggests). Drain and set aside.
  3. Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent, 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant.
  4. Brown the beef: Add ground beef, salt, and pepper. Cook, breaking it up, until no longer pink and most moisture evaporates, 6–8 minutes. If excess fat remains, drain briefly.
  5. Season it up: Stir in smoked paprika, onion powder, and Worcestershire sauce. Cook 1 minute to bloom the spices.
  6. Build the sauce: Pour in beef broth, tomato sauce, ketchup, and mustard. Stir and let it bubble 3–4 minutes until slightly thickened. Taste and adjust salt and pepper.
  7. Add creaminess: Reduce heat to low and whisk in Greek yogurt until smooth. Do not boil after adding to prevent curdling.
  8. Combine: Remove from heat. Fold in the cooked pasta, 1 cup of cheddar, mozzarella, and chopped dill pickles. The mixture should be saucy; if it looks dry, splash in a bit more broth.
  9. Assemble: Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar evenly over the top.
  10. Bake: Place in the oven and bake 15–18 minutes, until the cheese is melted and the edges are bubbling.
  11. Finish and serve: Let rest 5–10 minutes to set. Top with extra chopped pickles and green onions if desired. Serve warm.