Cheeseburger Casserole Recipe Quick and Easy

Cheeseburger Casserole Recipe Quick and Easy

The hearty cheeseburger casserole is filled with ground beef and pasta, and cheese oozes! It’s really everything except bread.

This delicious dish is soon on the table and will surely please the most discerning diners. This makes it a dinner time in our house! For more kid-approved casseroles, try the broccoli cheese casserole, chicken dumpling casserole, and pasta casserole.

Everything except steamed buns!

There is something comforting about cheese and pasta! This cheese and savory dish combines all the most popular flavors in hamburgers, but in the form of a casserole. This makes service and cleanup easy! Now this is a win-win situation.

Thinking back to those childhood days when eating in a box…I know I like those. Now I can eat a more mature and delicious version. I mean, there is nothing better than making it from scratch, right? ! You can control the ingredients and flavor, and you can enjoy an excellent taste every time.

Kids love this simple dinner idea, and I love it-simple! Oh yes-and it’s delicious.

How to make a cheeseburger casserole

Prepare. Preheat the oven to 350°F.

Meat. Cook the ground beef in a large saucepan over medium heat until it is no longer pink. Stir and break the lumps as the meat browns. Once the meat is browned, add tomatoes, juice, Worcestershire sauce, oregano, ½ teaspoon, Laurie salt and pepper. Bring it to a boil, then reduce the heat. Simmer the mixture for about 15 minutes.

Noodle. While the meat mixture is simmering, fill a medium pot with half of the water. Add 1 teaspoon of salt and bring the water to a boil. Add the noodles and cook for about 8 minutes, until tender.

Combine. Drain the noodles, then put the noodles back in the pot, and pour the tomato mixture over the noodles. Stir until combined.

bake. Spray an 8×13 baking pan with cooking spray, then add the noodle mixture. Put cheese on top. Bake for about 15 minutes, until the cheese is melted.

Serve. Enjoy this meal with the family. Refrigerate any leftovers.

Variety

This cheeseburger casserole is really easy to make and very popular with my family. We make casseroles very simple, but like burgers, you can add things you like on top to be creative.

• After removing the casserole from the oven, add chopped dill pickles, diced tomatoes, bacon cubes or green onions.
• Replace ground beef with ground sausage or turkey. You can even mix different meats together.
• Pasta-any pasta of similar size will do. Cook until chewy.
• Change cheese.
• Heat with hot sauce or red pepper flakes.

Advance and store

go ahead: There are many good reasons for making casseroles; one of them is that you can usually make them in advance. Cheeseburger casserole is no exception. You can make it in advance and put it in the refrigerator or freezer. A few storage tips make the pasta uncooked and do not put cheese on it.

• refrigerator: Put the casserole into the baking tray. Cover with plastic and store in the refrigerator for 1-2 days.
• refrigerator: Put the casserole in a freezer-safe baking dish, cover it with plastic wrap, and then cover it with foil. Label and freeze for up to 3 months. Thaw in the refrigerator before baking.
• Cook: When you are ready to bake, remove the casserole from the refrigerator and leave it at room temperature for about 30 minutes. Put cheese on top and bake.

Leftovers: Divide leftovers into separate parts. Store in an airtight container in the refrigerator for 2-3 days, or in the refrigerator for 1-2 months. Reheat in the microwave or stove top frying pan. If needed, add a little tomato sauce to help increase moisture.

For more pasta baking, try:

Course main course

American cuisine

Preparation time 18 minutes

Cooking time 15 minutes

Total time 33 minutes

12 servings

Calories 258 kcal

Author Little Luna

• 1 pound ground beef
• 1 can of diced tomatoes with juice (29 ounces)
• 1 tbsp Worcestershire sauce
• 1 teaspoon dried oregano
• 1 1/2 teaspoons Lowry seasoning salt
• 1/2 teaspoon ground pepper
• 8 ounces wide egg noodles
• 2 c sharp grated cheddar cheese

• Preheat the oven to 350°F. Cook the ground beef in a large saucepan over medium heat until it is no longer pink. Stir and break the lumps as the meat browns.

• Once the meat is browned, add tomatoes, juice, Worcestershire sauce, oregano, ½ teaspoon, Laurie salt and pepper. Bring it to a boil, then reduce the heat. Simmer the mixture for about 15 minutes.

• While the meat mixture is simmering, fill a medium pot with half of the water. Add 1 teaspoon of salt and bring the water to a boil. Add the noodles and cook for about 8 minutes, until tender. Drain the noodles, then put the noodles back in the pot, and pour the tomato mixture over the noodles. Stir until combined.

• Spray an 8×13 baking pan with cooking spray, then add the noodle mixture. Put cheese on top. Bake for about 15 minutes, until the cheese is melted.

• Enjoy this meal with the family. Refrigerate any leftovers.

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