Crockpot Cheeseburger Casserole

Crockpot Cheeseburger Casserole from

This is a recipe remodel post!

I posted this recipe about a year ago, but at that time I was still honing my photography skills (ahem…translation:  I had no idea what I was doing LOL)

I love the recipe, but I was a little embarrassed about the photo, and I found myself not willing to share it as a result. So this yummy, nutrition-boosted, easy crock pot recipe was sorely neglected for almost a year, but not anymore!  I am sharing it here again with completely updated pictures!  Woohoo!

If you are curious, you can check out my original Crockpot Cheeseburger post HERE.  Let me know if you think the pictures have improved!

This time of year, as the weather gets warmer, people start to put away their crock pots and focus on the grill, but I say keep that crock pot handy!  I use my crock pot year-round, because it gives me another option for avoiding oven cooking in the heat of summer.  And now you can have the great taste of cheeseburgers without turning on the oven or the grill!

Crockpot Cheeseburger Casserole | #cheeseburger #crockpot #slowcooker #healthy

Thing 2 still loves this dish!  His rating:  4 out of 5 sm (4 out of 5 biscuits).


Adapted from a Hungry Girl recipe.

5.0 from 2 reviews
Crockpot Cheeseburger Casserole
Prep time
Cook time
Total time
The great taste of cheeseburgers with the convenience of crockpot cooking, plus a hidden veggie for extra nutritional impact!
Recipe type: Entree
Serves: 6
  • 6 ounces whole grain or fiber-enriched elbow macaroni (I used SmartTaste by Ronzoni)
  • 1 pound lean ground turkey
  • 2 tablespoons ketchup
  • ½ cup onion
  • 24 ounces frozen cauliflower with reduced-fat cheese sauce
  • ¾ cup reduced-fat shredded cheddar
  • salt and pepper to taste
  • 1 medium tomato, chopped
  • 2-3 pickles, chopped
  • fresh parsley for garnish (optional)
  1. Cook the pasta until just becoming tender (about 5 minutes). Drain and set aside.
  2. Mix the turkey, ketchup, and onion in a large bowl. Add the frozen cauliflower and cheese sauce, shredded cheddar, and pasta, and mix until distributed.
  3. Place entire mixture into the crockpot and cook on high for 3-4 hours or on low for 8-9 hours.
  4. When plating, sprinkle each serving with the chopped tomatoes and pickles, or set out in bowls for self-service.
  5. Garnish with parsley if desired.
Nutrition information is approximate. Your results may be different due to different brands/products and measuring differences.

Adapted from
Nutrition Information
Serving size: ⅙ of recipe Calories: 352 Fat: 8 g Saturated fat: 3 g Unsaturated fat: 1 g Trans fat: 0g Carbohydrates: 39 g Sugar: 14 g Sodium: 669 mg Fiber: 5g Protein: 32 g Cholesterol: 66 g


Crockpot Cheeseburger Casserole |


Kristin -



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  1. says

    Your photography is lovely, Kristin and definite improvements, lol. I cringe when I look at last year’s photos and I still have to find the time to re-shoot them! But it’s all part of the learning process. How else can we measure how far we’ve come if we can’t look back and laugh at our old ones? lol. This recipe looks yummy. Thanks for sharing it!
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  2. Beth Schuette says

    I know you tried to make this a healthy meal but I was wondering would I be able to substitute ground beef for the Ground turkey? sorry my husband would go crazy if he knew it was ground turkey he is a beef guy since we raise our own beef cows.


    • Kristin King says

      LOL, I totally understand, Beth! I think you can definitely use ground beef with this if you want. If it is not really lean ground beef, you might want to brown it first so you can drain off the fat. But if it is really lean, like 93% or more, then you should be able to just follow the recipe as it is, I would think. Thanks for stopping by, I hope you like how it turns out! :-)

  3. jackie says

    i was wondering if i could make this ahead of time and put it in the frezzer. as mixing it together and put in the frezzer then trow it in the crock pot the day of cooking?? thank u

    • Kristin King says

      That is an awesome idea, Jackie! I would definitely give it a shot and see how it turns out. I think it will be fine. And it is a great way to prepare ahead of time if you know you have a really busy day coming up! :-)

  4. Jennifer says

    We unfortunately don’t have “24 ounces frozen cauliflower with reduced-fat cheese sauce” where I live. Is there something with which I could substitute? Should I make my own cheese sauce and add frozen/fresh cauliflower, or do you have another idea? How much cheese sauce does it have? Looks delicious, and I would love to make it!

    • says

      I had the same problem recently, I could not find that product and so I had to substitute! I just used 24 ounces plain cauliflower and added another cup of the shredded cheddar. It turned out pretty good, but I think next time I may try using a little Velveeta to see if that makes it creamier. And making your own cheese sauce is definitely an option as well, I would try using about 1/2 cup to start with and then adjust based on how that turns out. Let me know what you try and how it turns out! Thanks for stopping by! :-)

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