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Loaded Cheeseburger Casserole
Cheddar cheese, meat, juicy tomatoes, pasta, and other ingredients make up the delicious, satisfying, and simple-to-prepare Cheeseburger Casserole. This is the ideal supper for a busy weekday and it also yields wonderful leftovers.
Around here, casserole dishes are commonplace since they are quick to make and frequently yield enough leftovers to eliminate the need for additional meal preparation.
Loaded Cheeseburger Casserole contains the traditional cheeseburger topping and is smothered with mouthwatering, melty cheese. Essentially, it is a meal that combines meaty macaroni with a ton of cheese. Like a giant burger, but prepared more quickly and without even lighting the grill.
The entire family will love this easy homemade hamburger helper recipe, which is ideal for weeknights when you’re busy. You only need a side of salty, crunchy fries to complete the meal.
Layers of properly cooked pasta, cheese, some vegetables, and tender ground meat are all included in this recipe. This recipe is so satisfying, tasty, inexpensive, and simple to prepare that your guests and family will love it. There will be enough for leftovers or to feed a large group.
In addition, it freezes well, which means you can make a few ahead of time and freeze for busy times. When you are ready to serve, just pop it in the oven, and a stress-free homemade dinner is ready.
For Dessert Try some of Our Banana Crumb Cake
Ingredients
- 8 oz rotini pasta
- 2 lb ground beef
- 1 teaspoon dried oregano
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 1 green bell pepper (chopped)
- 1 can (28 oz) diced tomatoes
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried parsley
- 1 teaspoon dried mustard powder
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 2 cups grated cheddar cheese
Toppings:
- Chopped pickles
- Chopped fresh tomatoes
- Chopped iceberg lettuce
Instructions
- Preheat the oven to 350 degrees F.
- Add water to a medium pot and season it with salt. Bring the water to a boil. Stir in the pasta and boil for about 8 minutes, until just tender.
- Drain and return to the pot.
- In a large skillet, over medium heat, cook the ground beef, stirring with a wooden spoon to break up the lumps, until no longer pink. Drain off the fat.
- Add the onion, garlic, and bell pepper, cook until the vegetables are tender about 5 minutes.
- Add the tomato paste, diced tomatoes with juice, and the Worcestershire sauce, parsley, oregano, dried mustard, salt, and pepper.
- Bring to a boil, then lower the heat to low. Simmer the mixture for about 15 minutes.
- Pour the tomato mixture over the noodles and stir until combined.
- Spray a baking dish with cooking spray.
- Transfer the mixture to the baking dish. Top with cheese.
- Bake for about 20-25 minutes, until the cheese is melted.
- Top with chopped pickles, tomatoes, and iceberg lettuce before serving.
