Vegetarian Cheeseburger Casserole
Satisfy your comfort food cravings with this hearty Vegetarian Cheeseburger Casserole, a family-friendly dish loaded with classic cheeseburger flavors and a plant-based twist. This crowd-pleasing recipe combines savory vegetarian ground meat, tangy ketchup and mustard, crunchy pickle relish, and tender pasta, all layered with gooey melted cheddar cheese and topped with buttery breadcrumbs for a delightful crunch. Perfect for easy weeknight dinners or meal prepping, this baked casserole comes together in just 45 minutes and serves up nostalgia with every bite. Garnish with sliced dill pickles for an extra zing and enjoy a wholesome, meatless spin on a diner classic that everyone will love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 12 ounces vegetarian ground meat substitute
- 14 ounces canned diced tomatoes, drained
- 0.25 cup ketchup
- 2 tablespoons yellow mustard
- 2 tablespoons pickle relish
- 3 cups cooked pasta (elbow macaroni or similar)
- 2 cups shredded cheddar cheese
- 0.5 cup bread crumbs
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- dill pickles, sliced (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the garlic to the skillet and sauté for another minute until fragrant.
Stir in the vegetarian ground meat substitute and cook for 5-6 minutes, breaking it up with a spoon, until heated through.
Add the drained diced tomatoes, ketchup, yellow mustard, pickle relish, salt, and black pepper. Stir to combine and let the mixture simmer for 3-4 minutes.
In a large mixing bowl, combine the cooked pasta with the simmered mixture from the skillet. Mix well to coat the pasta evenly.
Spread half of the pasta mixture evenly into the prepared casserole dish. Sprinkle 1 cup of shredded cheddar cheese over the top.
Add the remaining pasta mixture on top of the cheese layer, spreading it out evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
In a small bowl, mix the bread crumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and the cheese is bubbling.
Remove the casserole from the oven and let it cool slightly for 5 minutes before serving.
Garnish with sliced dill pickles, if desired, and serve warm.
Nutrition Facts
Calories |
3428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 7410 mg | 322% | |
| Total Carbohydrate | 354.7 g | 129% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 49.5 g | ||
| Protein | 162.9 g | 326% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2085 mg | 160% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2565 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
