Want an easy dish that’s sure to please the family? Cheeseburger casserole is a hearty, tasty meal that took about twenty minutes prep time and fifteen minutes in the oven (enough for the cheese to melt). It’s got that great cheeseburger flavor, and even manages to sneak in veggies with onion, green pepper, and tomatoes. (You could also add mushrooms or even jalapenos.)
Adapted from this Paula Deen recipe, it’s the new winner in my household. My husband went back for seconds and to be honest, I might’ve had another big bite or two even after claiming I was stuffed. (It’s pretty filling – great for a cool autumn evening!)
I will note that while the two cans of diced tomatoes are fantastic, I would drain one of two cans to ensure the casserole doesn’t become more of a goulash. Some of the comments on the original recipe complained it was too watery, but by simply skipping one can, I managed to avoid a mess.
As always, be sure to check out our Pinterest boards for more recipe inspiration!
Cheeseburger Casserole
Ingredients:
- 1 lb. ground beef
- 1 large onion, chopped
- 1 green pepper, chopped
- 2 cans chopped or diced tomatoes, with juice
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 8 ounces wide egg noodles
- 2 cups shredded sharp cheddar cheese (I had a rather large baking dish and wound up using an entire bag of shredded cheddar cheese)
Directions:
1. Preheat the oven to 350 degrees. In a large skillet, cook the ground beef over medium heat. I like to season beef while it’s cooking, and added a touch of Worcestershire sauce, garlic powder, Mrs. Dash’s table blend, and some salt and pepper. Drain grease from pan and return to stovetop.
2. Add the onion and the green pepper, and cook until the vegetables are tender, about 5 minutes.
3. Add the tomatoes, with juice (again, I recommend using only one can of juice), and the Worcestershire sauce, oregano, 1/2 teaspoon salt, and pepper. Bring to a boil, then lower the heat to low. Simmer the mixture for about 15 minutes.
2. Fill medium pot with water and bring to a boil. Stir in the noodles and boil for about 8 minutes, until tender. Drain noodles and return to pot. Pour the tomato mixture over the noodles and stir until blended.
3. Put the noodle mixture into a baking dish. Top with cheese. Bake for about 15 minutes, until the cheese is melted. Serve and enjoy!
