A hearty and family-friendly 40-minute cheeseburger casserole recipe made with ground beef, macaroni, cheddar cheese, onions, tomatoes, and dill pickles.
Ingredients
- 2 cups shell pasta, cooked according to directions
- 1 lb ground beef, if using lean, add 2 tablespoons olive oil
- 1 ½ cup chopped onion
- 2 cloves garlic, minced
- 1 Tablespoon all-purpose flour
- ½ cup ketchup
- 30 oz diced tomatoes, undrained
- 1 Tablespoon yellow mustard
- ½ tsp black pepper
- 1 tsp salt
- 1 Tablespoon worcestershire sauce
- ½ cup chopped dill pickles, divided
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350℉. Prepare a 9 x 13 in casserole dish with non-stick cooking spray.
- In a large pot, prepare the macaroni al dente according to the directions on the package. Drain well, return to pot, and set aside.
- While preparing the macaroni, saute the ground beef and onion in a skillet until ground beef is fully cooked and onion is transparent. Stir in garlic and sprinkle flour over the beef. Allow to saute for 2 additional minutes, stirring frequently.
- Stir in the ketchup, diced tomatoes, mustard, salt and pepper, and worcestershire sauce. Let simmer for about 5 minutes.
- Combine the beef mixture and ¼ cup diced pickles to the cooked pasta. Transfer to casserole dish.
- Top with a layer of cheese.
- Bake, covered, for 15-20 minutes, or until cheese is melted. If desired, remove the foila and broil for about 3 minute, or until the cheese is bubbly.
- Sprinkle with the remaining pickles and serve.
Nutrition
Calories: 407kcal | Carbohydrates: 32g | Protein: 21g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 778mg | Potassium: 604mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1266IU | Vitamin C: 18mg | Calcium: 245mg | Iron: 2mg
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