Ingredients:

  • lbs Lean Ground Beef (85/15 or 90/10)
  • medium Yellow Onion, finely diced
  • cloves Garlic, minced
  • tsp Salt
  • ½ tsp Black Pepper
  • Tbsp Worcestershire Sauce
  • Tbsp Unsalted Butter
  • Tbsp All-Purpose Flour
  • ½ cups Low-Sodium Beef Broth
  • ½ cup Milk (whole or 2%)
  • Tbsp Dijon Mustard
  • Tbsp Ketchup
  • tsp Yellow Mustard
  • tsp Apple Cider Vinegar
  • oz Egg Noodles, uncooked
  • cups Sharp Cheddar Cheese, shredded (divided)
  • cup Dill Pickle Chips or Bread & Butter Chips, drained and roughly chopped
  • ½ cup Panko Breadcrumbs (optional)
  • Tbsp melted Unsalted Butter (optional, for topping)
  • Sesame Seeds (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Cook egg noodles according to package directions until al dente (slightly undercooked). Drain well and set aside.
  2. Brown the ground beef in a large skillet over medium-high heat. Drain off excess fat thoroughly. Add diced onion and sauté until softened (about 5 minutes). Stir in minced garlic, salt, pepper, and Worcestershire sauce; cook for 1 minute until fragrant. Remove from heat.
  3. Melt the 2 Tbsp butter in the skillet. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the beef broth until smooth. Bring to a gentle simmer, whisking constantly until the mixture thickens slightly.
  4. Remove the sauce from the heat. Whisk in the milk, Dijon mustard, ketchup, yellow mustard, and vinegar until fully combined and smooth.
  5. Gently fold the cooked noodles, the beef mixture, most of the cheddar cheese (reserving ½ cup), and the chopped pickles into the creamy sauce until everything is evenly coated.
  6. Transfer the mixture into a prepared 9x13 baking dish. Sprinkle the reserved ½ cup of cheddar cheese evenly over the top. (Optional: Mix Panko breadcrumbs with 2 Tbsp melted butter and sesame seeds; sprinkle over the cheese.)
  7. Bake for 30–35 minutes, or until the casserole is bubbly around the edges and the cheese topping is melted and lightly golden.
  8. Let the Cheeseburger Casserole rest for 5–10 minutes before scooping and serving.