Cheeseburger Casserole Recipe 415

CHEESEBURGER CASSEROLE

Cheeseburger Casserole image

Skip the drive-thru and satisfy your family's burger cravings at home with a hearty, stick-to-your-ribs entrée that feels just right for cold weather. Our Cheeseburger Casserole is winter's answer to summertime's backyard cookouts: The dish offers everything you love about a cheeseburger that's fresh off the grill, but you can quickly throw it all together in the comfort of your kitchen, no patty-flipping required. Plus, the casserole is more portable than a platter of burgers, so you can easily ferry it to the basketball team party or deliver it to the sleep-deprived new parents who live down the street. Ground round combined with all the usual suspects (onion, chiles, tomatoes, and Worcestershire sauce) creates a satisfying base, but it's the finishing layer of crispy tater tots, two types of cheeses, and thick-cut bacon bits that makes our Cheeseburger Casserole the ultimate crowd pleaser. Just don't count on having leftovers; this one is sure to disappear the second it hits the table.

Provided by Southern Living Editors

Categories Casserole

Time 1h10m

Yield Serves 6 (serving size: about 1 1/2 cups)

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 1/2 pounds ground round
1 cup chopped sweet onion (about 1 small onion)
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 cup beef broth
1 (10-oz.) can diced tomatoes and green chiles, drained
1 tablespoon spicy brown mustard
2 teaspoons Worcestershire sauce
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
4 ounces Monterey Jack cheese, shredded (about 1 cup), divided
4 ounces mild Cheddar cheese, shredded (about 1 cup), divided
Cooking spray
4 cups frozen tater tots (from 1 [32-oz.] pkg.)
4 cooked thick-cut bacon slices, crumbled (about 1/2 cup)
Chopped fresh chives
Ketchup (optional)

Steps:

Preheat oven to 400°F. Heat oil in a large skillet over medium-high; add ground round and onion, and cook, stirring often, until beef is crumbled and no longer pink and onion is tender, 7 to 8 minutes. Drain all fat from skillet, and place over medium.
Add tomato paste to beef mixture in skillet, and cook, stirring often, 1 minute. Sprinkle beef mixture with flour, and cook, stirring constantly, 1 minute. Gradually add broth, and cook, stirring constantly, until mixture thickens, 3 to 4 minutes. Stir in diced tomatoes and chiles, mustard, Worcestershire sauce, salt, and pepper, and cook, stirring often, until mixture begins to simmer, about 2 minutes. Stir in 1/2 cup each of Monterey Jack cheese and Cheddar cheese, and cook, stirring often, until cheeses melt, 1 to 2 minutes. Spoon mixture into a lightly greased (with cooking spray) 11- x 7-inch baking dish. Top evenly with tater tots. Place dish on a rimmed baking sheet.
Bake in preheated oven, uncovered, until bubbly around edges and potatoes are golden brown, 30 to 35 minutes. Sprinkle top with remaining 1/2 cup each of Monterey Jack cheese and Cheddar cheese, and bake until cheese is melted, about 3 more minutes. Remove from oven, and let stand 10 minutes. Sprinkle casserole with crumbled bacon, and garnish with chopped chives. Drizzle with ketchup, if desired.

CHEESEBURGER CASSEROLE

Cheeseburger Casserole image

Easy to make cheeseburger casserole, pasta needs no boiling!

Provided by the4taals

Categories Main Dish Recipes Casserole Recipes Noodles

Time 1h10m

Yield 6

Number Of Ingredients 12

Ingredients

½ pound ground beef
2 medium (2-1/2" dia)s onions, chopped
1 (28 ounce) can diced tomatoes with herbs, undrained
2 cups elbow macaroni
1 cup frozen corn
1 green bell pepper, chopped
2 tablespoons minced garlic
1 tablespoon soy sauce
1 tablespoon chili powder
1 teaspoon Italian seasoning
1 pinch ground black pepper to taste
2 cups shredded Mexican cheese blend

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Generously grease an 8-cup baking dish. Place baking dish on a cookie sheet.
Heat a large saucepan over medium-high heat. Cook and stir beef and onions until beef is browned and crumbly, 5 to 7 minutes. Drain off fat.
Drain liquid from canned tomatoes into a 4-cup measuring cup, adding water if needed, to make 2 1/2 cups of liquid. Add juice, tomatoes, macaroni, corn, bell pepper, garlic, soy sauce, chili powder, Italian seasoning, and pepper to the beef mixture; bring to a boil.
Pour 1/2 of the beef mixture into the prepared baking dish. Sprinkle with 1 cup of Mexican cheese, add remainder of beef mixture, and sprinkle with remaining cheese.
Bake, covered, in the preheated oven for 30 minutes. Remove cover and bake for another 15 minutes. Remove from the oven and let sit for 10 minutes before serving.

Nutrition Facts : Calories 448.6 calories, Carbohydrate 43.5 g, Cholesterol 66.7 mg, Fat 20 g, Fiber 4.5 g, Protein 23.9 g, SaturatedFat 12 g, Sodium 743.5 mg, Sugar 7.3 g

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