#BEEF_BROTH

[tameblog]

By: Shelly Posted: Jan 29, 2025 This cheeseburger casserole recipe is a hearty and satisfying dinner idea packed with all the cheeseburger essentials: tender seasoned beef, onion, tomatoes, and melty cheese! Everything gets baked together in a creamy sauce with garlic and spices. If you love the flavors of a classic cheeseburger, try my gooey cheeseburger dip and this rich and creamy cheeseburger soup, next! Why You’ll Love This Cheeseburger Casserole Today’s cheeseburger casserole is a family-style spin on cheeseburger pasta, baked in the oven instead! Tender pasta gets tossed in a savory mixture of juicy ground beef, tomato, sweet onions, and burger seasonings, then baked underneath fistfuls of melted cheese. Here’s why you need this weeknight favorite on your table, stat: Classic flavors. Cheeseburger casserole is a bit like a homemade take on boxed Hamburger Helper (similar to my creamy beef pasta). This recipe ditches the box mix and recreates all those gooey, cheesy, beefy flavors from scratch. Ready in less than an hour. The cheeseburger-inspired filling comes together in minutes, followed by a short bake in the oven. Have the whole casserole hot and on the table in less than one hour. Easy clean-up. The noodles become tender in the skillet as they soak up all the flavor, and then it’s a matter of filling a casserole dish for baking. Clean-up is quick, and leftovers keep for days. Ingredient Notes Here, I’ve included some notes on the key ingredients and seasonings you’ll need for this easy cheeseburger casserole recipe. Scroll to the recipe card below the post for a printable list. Ground Beef – You’ll need about one pound of lean ground beef. You can also make this casserole with ground chicken or turkey as a leaner option. Onion – I like to use yellow onion but another variety, like Vidalia or even red onion, also works. Seasoning – I season my ground beef with a blend of salt, pepper, chili powder, and Italian seasoning. Garlic – You’ll need two minced garlic cloves, or to taste. Tomato Paste and Broth – Tangy tomato paste along with low-sodium beef broth or chicken stock create the base for the sauce. Pasta – You can make this pasta bake with uncooked cavatappi, or another short pasta (see below). Milk and Sour Cream – Substitute plain Greek yogurt in place of sour cream, or use heavy cream for a more decadent dish. Cheese – I top this casserole with shredded mozzarella and grated cheddar cheese. You can substitute this simple blend with another melty cheese like Colby, Monterey Jack, Pepper Jack, or whatever you have on hand. I recommend grating the cheese fresh from the block. Pre-shredded cheese comes with a waxy coating and won’t melt as smoothly. What’s the Best Pasta to Use? Similar to mac and cheese, the best types of pasta for cheeseburger casseroles are hollow and tubular. These shapes allow more cheese sauce to cling to them. I make my cheeseburger casserole with cavatappi, or “corkscrew” pasta, which is a bit like a bigger, spiralized version of elbow macaroni. Other good options are elbow macaroni, penne, ziti, and mini conchiglie (shells). How to Make Cheeseburger Casserole Here’s a quick look at how to make this gooey and bubbly cheeseburger casserole. Be sure to scroll down to the recipe card for detailed instructions. Brown the beef and add onions and seasonings. Add tomato paste, garlic, pasta, and broth. Brown the beef. First, saute the ground beef in a skillet. Once browned, stir in diced onion along with your seasonings. Cook for a few minutes longer, until the onions are softened. Add the pasta and cook. Next, stir in tomato paste and garlic, followed by the broth and pasta. Simmer the mixture, covered, until the pasta is al dente. This should take about 10 minutes or so, but the exact times may vary depending on the pasta you’re using. Add the milk and sour cream. Melt in the cheese. Add milk, sour cream, and cheese. Whisk the milk and sour cream together in a separate bowl, then stir this into the skillet. After, sprinkle over half the shredded cheese, and stir until the cheese is melted. Fill the casserole dish. Top with cheese and bake! Bake. Spread the mixture into a large casserole dish. Add the remaining shredded cheese over top, and bake the casserole at 375ºF for 10-15 minutes. The cheese should be melted and bubbling at the edges. Serve. Let the casserole stand for a bit once it’s out of the oven, this will make it easier to scoop. Serve cheeseburger casserole garnished with green onions alongside your favorite sides. Recipe Tips and Variations Use room temperature ingredients. Take ingredients like milk, sour cream, and cheese out of the fridge 20-30 minutes ahead of preparing your casserole. Room-temperature ingredients are easier to combine and yield the creamiest texture. Try not to overcook the pasta. Since you’ll be baking the pasta after it’s cooked in the pan, make sure to only cook the pasta in the sauce until it’s just al dente (cooked but still firm in the center). Add bacon. Stir in cooked, crumbled bacon for a bacon cheeseburger casserole. More cheeseburger toppings. Add burger-inspired toppings like diced tomatoes, caramelized onions, and dill pickles for even more flavor. Mexican-style. Swap the Italian seasoning in the recipe for taco seasoning for a Tex-Mex spin on cheeseburger casserole. You might also like this taco pasta. Make it vegetarian. Substitute ground meat with canned beans, lentils, or your preferred meatless mince, and use vegetable broth in place of beef or chicken broth. If you’re looking for a hearty vegetarian pasta recipe, try this baked Boursin cheese pasta or this Midwest five-cheese bake. Serving Suggestions Cheeseburger casserole is a meal-in-one, but I’ll often round out dinner with a side of fluffy dinner rolls or homemade crescent rolls. This casserole also goes great with a side of green salad or veggies, like air fryer asparagus. For dessert, tuck into a slice of creamy cherry cheesecake! Can I Make This Casserole Ahead? Yes. Cheeseburger casserole can be made ahead and then refrigerated or frozen until you’re ready to bake it. Here’s how: Follow the recipe as directed right up until you transfer the casserole filling to an oven-proof baking dish and cover it with cheese. Wrap the unbaked casserole tightly in plastic wrap to refrigerate for up to 2 days, or freeze for up to 3 months. Thaw the casserole completely before baking as directed. When preparing this casserole in advance, consider adding a bit of extra broth. This helps to keep the filling from drying out once it’s in the oven. Whenever possible, let your casserole come back to room temperature before baking. It’s important to pay attention to the temperature requirements of your casserole dish to avoid a cold dish cracking in the hot oven. See the next section for directions on how to store and reheat cheeseburger casserole once it’s baked. Storing and Reheating Leftovers Fridge. Store any leftover cheeseburger casserole airtight and refrigerate it for up to 3-4 days. Reheat servings in the microwave or in the oven at 350ºF until warmed through. Freezer. Baked cheeseburger casserole is also great to freeze. Cover the casserole or wrap it tightly in plastic wrap, plus a layer of foil. You can also store smaller portions in an airtight, freezer-safe container. Store leftovers frozen for up to 3 months, and defrost them in the fridge before reheating. More Pasta Casserole Recipes Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description This cheeseburger casserole is an easy weeknight pasta bake filled with all the cheeseburger essentials: seasoned beef, onion, tomato, and lots of melty cheese! 1 pound lean ground beef 1 yellow onion, diced 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 teaspoon chili powder 1 teaspoon Italian seasoning 2 1/2 tablespoons tomato paste 2 garlic cloves, minced 3 cups beef broth, or chicken stock 12 oz cavatappi pasta, uncooked (rotini also works well) 1/3 cup milk 3/4 cup sour cream 1 1/2 cups mozzarella cheese, shredded 1 1/2 cups cheddar cheese, shredded Green onions for garnish Preheat your oven to 375°F. In a large skillet over medium-high heat, brown the ground beef, until almost completely cooked. Add the diced onion, salt, black pepper, chili powder, and Italian seasoning to the skillet with the ground beef. Stir and cook until the onions are softened for about 5 minutes. Stir in the tomato paste and minced garlic until well combined. Add the beef broth and uncooked cavatappi pasta to the skillet and bring the mixture to a simmer. Cover with a lid and let it simmer for about 10 minutes, or until the pasta is al dente (cooked but still firm). In a separate bowl, whisk together the milk and sour cream. Pour this mixture into the skillet, stirring it into the pasta and meat mixture. Add half of the shredded mozzarella and cheddar cheese to the skillet and mix until melted and well combined. Transfer the mixture to a 13×9-inch casserole dish and spread it evenly. Sprinkle the remaining shredded mozzarella and cheddar cheese over the top of the casserole. Bake the casserole in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly. Once cooked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped green onions. Want To Save This Recipe?Find more recipes like this: Source link

[ramestoryworld]

By: Shelly Posted: Jan 29, 2025 This cheeseburger casserole recipe is a hearty and satisfying dinner idea packed with all the cheeseburger essentials: tender seasoned beef, onion, tomatoes, and melty cheese! Everything gets baked together in a creamy sauce with garlic and spices. If you love the flavors of a classic cheeseburger, try my gooey cheeseburger dip and this rich and creamy cheeseburger soup, next! Why You’ll Love This Cheeseburger Casserole Today’s cheeseburger casserole is a family-style spin on cheeseburger pasta, baked in the oven instead! Tender pasta gets tossed in a savory mixture of juicy ground beef, tomato, sweet onions, and burger seasonings, then baked underneath fistfuls of melted cheese. Here’s why you need this weeknight favorite on your table, stat: Classic flavors. Cheeseburger casserole is a bit like a homemade take on boxed Hamburger Helper (similar to my creamy beef pasta). This recipe ditches the box mix and recreates all those gooey, cheesy, beefy flavors from scratch. Ready in less than an hour. The cheeseburger-inspired filling comes together in minutes, followed by a short bake in the oven. Have the whole casserole hot and on the table in less than one hour. Easy clean-up. The noodles become tender in the skillet as they soak up all the flavor, and then it’s a matter of filling a casserole dish for baking. Clean-up is quick, and leftovers keep for days. Ingredient Notes Here, I’ve included some notes on the key ingredients and seasonings you’ll need for this easy cheeseburger casserole recipe. Scroll to the recipe card below the post for a printable list. Ground Beef – You’ll need about one pound of lean ground beef. You can also make this casserole with ground chicken or turkey as a leaner option. Onion – I like to use yellow onion but another variety, like Vidalia or even red onion, also works. Seasoning – I season my ground beef with a blend of salt, pepper, chili powder, and Italian seasoning. Garlic – You’ll need two minced garlic cloves, or to taste. Tomato Paste and Broth – Tangy tomato paste along with low-sodium beef broth or chicken stock create the base for the sauce. Pasta – You can make this pasta bake with uncooked cavatappi, or another short pasta (see below). Milk and Sour Cream – Substitute plain Greek yogurt in place of sour cream, or use heavy cream for a more decadent dish. Cheese – I top this casserole with shredded mozzarella and grated cheddar cheese. You can substitute this simple blend with another melty cheese like Colby, Monterey Jack, Pepper Jack, or whatever you have on hand. I recommend grating the cheese fresh from the block. Pre-shredded cheese comes with a waxy coating and won’t melt as smoothly. What’s the Best Pasta to Use? Similar to mac and cheese, the best types of pasta for cheeseburger casseroles are hollow and tubular. These shapes allow more cheese sauce to cling to them. I make my cheeseburger casserole with cavatappi, or “corkscrew” pasta, which is a bit like a bigger, spiralized version of elbow macaroni. Other good options are elbow macaroni, penne, ziti, and mini conchiglie (shells). How to Make Cheeseburger Casserole Here’s a quick look at how to make this gooey and bubbly cheeseburger casserole. Be sure to scroll down to the recipe card for detailed instructions. Brown the beef and add onions and seasonings. Add tomato paste, garlic, pasta, and broth. Brown the beef. First, saute the ground beef in a skillet. Once browned, stir in diced onion along with your seasonings. Cook for a few minutes longer, until the onions are softened. Add the pasta and cook. Next, stir in tomato paste and garlic, followed by the broth and pasta. Simmer the mixture, covered, until the pasta is al dente. This should take about 10 minutes or so, but the exact times may vary depending on the pasta you’re using. Add the milk and sour cream. Melt in the cheese. Add milk, sour cream, and cheese. Whisk the milk and sour cream together in a separate bowl, then stir this into the skillet. After, sprinkle over half the shredded cheese, and stir until the cheese is melted. Fill the casserole dish. Top with cheese and bake! Bake. Spread the mixture into a large casserole dish. Add the remaining shredded cheese over top, and bake the casserole at 375ºF for 10-15 minutes. The cheese should be melted and bubbling at the edges. Serve. Let the casserole stand for a bit once it’s out of the oven, this will make it easier to scoop. Serve cheeseburger casserole garnished with green onions alongside your favorite sides. Recipe Tips and Variations Use room temperature ingredients. Take ingredients like milk, sour cream, and cheese out of the fridge 20-30 minutes ahead of preparing your casserole. Room-temperature ingredients are easier to combine and yield the creamiest texture. Try not to overcook the pasta. Since you’ll be baking the pasta after it’s cooked in the pan, make sure to only cook the pasta in the sauce until it’s just al dente (cooked but still firm in the center). Add bacon. Stir in cooked, crumbled bacon for a bacon cheeseburger casserole. More cheeseburger toppings. Add burger-inspired toppings like diced tomatoes, caramelized onions, and dill pickles for even more flavor. Mexican-style. Swap the Italian seasoning in the recipe for taco seasoning for a Tex-Mex spin on cheeseburger casserole. You might also like this taco pasta. Make it vegetarian. Substitute ground meat with canned beans, lentils, or your preferred meatless mince, and use vegetable broth in place of beef or chicken broth. If you’re looking for a hearty vegetarian pasta recipe, try this baked Boursin cheese pasta or this Midwest five-cheese bake. Serving Suggestions Cheeseburger casserole is a meal-in-one, but I’ll often round out dinner with a side of fluffy dinner rolls or homemade crescent rolls. This casserole also goes great with a side of green salad or veggies, like air fryer asparagus. For dessert, tuck into a slice of creamy cherry cheesecake! Can I Make This Casserole Ahead? Yes. Cheeseburger casserole can be made ahead and then refrigerated or frozen until you’re ready to bake it. Here’s how: Follow the recipe as directed right up until you transfer the casserole filling to an oven-proof baking dish and cover it with cheese. Wrap the unbaked casserole tightly in plastic wrap to refrigerate for up to 2 days, or freeze for up to 3 months. Thaw the casserole completely before baking as directed. When preparing this casserole in advance, consider adding a bit of extra broth. This helps to keep the filling from drying out once it’s in the oven. Whenever possible, let your casserole come back to room temperature before baking. It’s important to pay attention to the temperature requirements of your casserole dish to avoid a cold dish cracking in the hot oven. See the next section for directions on how to store and reheat cheeseburger casserole once it’s baked. Storing and Reheating Leftovers Fridge. Store any leftover cheeseburger casserole airtight and refrigerate it for up to 3-4 days. Reheat servings in the microwave or in the oven at 350ºF until warmed through. Freezer. Baked cheeseburger casserole is also great to freeze. Cover the casserole or wrap it tightly in plastic wrap, plus a layer of foil. You can also store smaller portions in an airtight, freezer-safe container. Store leftovers frozen for up to 3 months, and defrost them in the fridge before reheating. More Pasta Casserole Recipes Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description This cheeseburger casserole is an easy weeknight pasta bake filled with all the cheeseburger essentials: seasoned beef, onion, tomato, and lots of melty cheese! 1 pound lean ground beef 1 yellow onion, diced 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 teaspoon chili powder 1 teaspoon Italian seasoning 2 1/2 tablespoons tomato paste 2 garlic cloves, minced 3 cups beef broth, or chicken stock 12 oz cavatappi pasta, uncooked (rotini also works well) 1/3 cup milk 3/4 cup sour cream 1 1/2 cups mozzarella cheese, shredded 1 1/2 cups cheddar cheese, shredded Green onions for garnish Preheat your oven to 375°F. In a large skillet over medium-high heat, brown the ground beef, until almost completely cooked. Add the diced onion, salt, black pepper, chili powder, and Italian seasoning to the skillet with the ground beef. Stir and cook until the onions are softened for about 5 minutes. Stir in the tomato paste and minced garlic until well combined. Add the beef broth and uncooked cavatappi pasta to the skillet and bring the mixture to a simmer. Cover with a lid and let it simmer for about 10 minutes, or until the pasta is al dente (cooked but still firm). In a separate bowl, whisk together the milk and sour cream. Pour this mixture into the skillet, stirring it into the pasta and meat mixture. Add half of the shredded mozzarella and cheddar cheese to the skillet and mix until melted and well combined. Transfer the mixture to a 13×9-inch casserole dish and spread it evenly. Sprinkle the remaining shredded mozzarella and cheddar cheese over the top of the casserole. Bake the casserole in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly. Once cooked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped green onions. Want To Save This Recipe?Find more recipes like this: Source link

[alexha2210]

By: Shelly Posted: Jan 29, 2025 This cheeseburger casserole recipe is a hearty and satisfying dinner idea packed with all the cheeseburger essentials: tender seasoned beef, onion, tomatoes, and melty cheese! Everything gets baked together in a creamy sauce with garlic and spices. If you love the flavors of a classic cheeseburger, try my gooey cheeseburger dip and this rich and creamy cheeseburger soup, next! Why You’ll Love This Cheeseburger Casserole Today’s cheeseburger casserole is a family-style spin on cheeseburger pasta, baked in the oven instead! Tender pasta gets tossed in a savory mixture of juicy ground beef, tomato, sweet onions, and burger seasonings, then baked underneath fistfuls of melted cheese. Here’s why you need this weeknight favorite on your table, stat: Classic flavors. Cheeseburger casserole is a bit like a homemade take on boxed Hamburger Helper (similar to my creamy beef pasta). This recipe ditches the box mix and recreates all those gooey, cheesy, beefy flavors from scratch. Ready in less than an hour. The cheeseburger-inspired filling comes together in minutes, followed by a short bake in the oven. Have the whole casserole hot and on the table in less than one hour. Easy clean-up. The noodles become tender in the skillet as they soak up all the flavor, and then it’s a matter of filling a casserole dish for baking. Clean-up is quick, and leftovers keep for days. Ingredient Notes Here, I’ve included some notes on the key ingredients and seasonings you’ll need for this easy cheeseburger casserole recipe. Scroll to the recipe card below the post for a printable list. Ground Beef – You’ll need about one pound of lean ground beef. You can also make this casserole with ground chicken or turkey as a leaner option. Onion – I like to use yellow onion but another variety, like Vidalia or even red onion, also works. Seasoning – I season my ground beef with a blend of salt, pepper, chili powder, and Italian seasoning. Garlic – You’ll need two minced garlic cloves, or to taste. Tomato Paste and Broth – Tangy tomato paste along with low-sodium beef broth or chicken stock create the base for the sauce. Pasta – You can make this pasta bake with uncooked cavatappi, or another short pasta (see below). Milk and Sour Cream – Substitute plain Greek yogurt in place of sour cream, or use heavy cream for a more decadent dish. Cheese – I top this casserole with shredded mozzarella and grated cheddar cheese. You can substitute this simple blend with another melty cheese like Colby, Monterey Jack, Pepper Jack, or whatever you have on hand. I recommend grating the cheese fresh from the block. Pre-shredded cheese comes with a waxy coating and won’t melt as smoothly. What’s the Best Pasta to Use? Similar to mac and cheese, the best types of pasta for cheeseburger casseroles are hollow and tubular. These shapes allow more cheese sauce to cling to them. I make my cheeseburger casserole with cavatappi, or “corkscrew” pasta, which is a bit like a bigger, spiralized version of elbow macaroni. Other good options are elbow macaroni, penne, ziti, and mini conchiglie (shells). How to Make Cheeseburger Casserole Here’s a quick look at how to make this gooey and bubbly cheeseburger casserole. Be sure to scroll down to the recipe card for detailed instructions. Brown the beef and add onions and seasonings. Add tomato paste, garlic, pasta, and broth. Brown the beef. First, saute the ground beef in a skillet. Once browned, stir in diced onion along with your seasonings. Cook for a few minutes longer, until the onions are softened. Add the pasta and cook. Next, stir in tomato paste and garlic, followed by the broth and pasta. Simmer the mixture, covered, until the pasta is al dente. This should take about 10 minutes or so, but the exact times may vary depending on the pasta you’re using. Add the milk and sour cream. Melt in the cheese. Add milk, sour cream, and cheese. Whisk the milk and sour cream together in a separate bowl, then stir this into the skillet. After, sprinkle over half the shredded cheese, and stir until the cheese is melted. Fill the casserole dish. Top with cheese and bake! Bake. Spread the mixture into a large casserole dish. Add the remaining shredded cheese over top, and bake the casserole at 375ºF for 10-15 minutes. The cheese should be melted and bubbling at the edges. Serve. Let the casserole stand for a bit once it’s out of the oven, this will make it easier to scoop. Serve cheeseburger casserole garnished with green onions alongside your favorite sides. Recipe Tips and Variations Use room temperature ingredients. Take ingredients like milk, sour cream, and cheese out of the fridge 20-30 minutes ahead of preparing your casserole. Room-temperature ingredients are easier to combine and yield the creamiest texture. Try not to overcook the pasta. Since you’ll be baking the pasta after it’s cooked in the pan, make sure to only cook the pasta in the sauce until it’s just al dente (cooked but still firm in the center). Add bacon. Stir in cooked, crumbled bacon for a bacon cheeseburger casserole. More cheeseburger toppings. Add burger-inspired toppings like diced tomatoes, caramelized onions, and dill pickles for even more flavor. Mexican-style. Swap the Italian seasoning in the recipe for taco seasoning for a Tex-Mex spin on cheeseburger casserole. You might also like this taco pasta. Make it vegetarian. Substitute ground meat with canned beans, lentils, or your preferred meatless mince, and use vegetable broth in place of beef or chicken broth. If you’re looking for a hearty vegetarian pasta recipe, try this baked Boursin cheese pasta or this Midwest five-cheese bake. Serving Suggestions Cheeseburger casserole is a meal-in-one, but I’ll often round out dinner with a side of fluffy dinner rolls or homemade crescent rolls. This casserole also goes great with a side of green salad or veggies, like air fryer asparagus. For dessert, tuck into a slice of creamy cherry cheesecake! Can I Make This Casserole Ahead? Yes. Cheeseburger casserole can be made ahead and then refrigerated or frozen until you’re ready to bake it. Here’s how: Follow the recipe as directed right up until you transfer the casserole filling to an oven-proof baking dish and cover it with cheese. Wrap the unbaked casserole tightly in plastic wrap to refrigerate for up to 2 days, or freeze for up to 3 months. Thaw the casserole completely before baking as directed. When preparing this casserole in advance, consider adding a bit of extra broth. This helps to keep the filling from drying out once it’s in the oven. Whenever possible, let your casserole come back to room temperature before baking. It’s important to pay attention to the temperature requirements of your casserole dish to avoid a cold dish cracking in the hot oven. See the next section for directions on how to store and reheat cheeseburger casserole once it’s baked. Storing and Reheating Leftovers Fridge. Store any leftover cheeseburger casserole airtight and refrigerate it for up to 3-4 days. Reheat servings in the microwave or in the oven at 350ºF until warmed through. Freezer. Baked cheeseburger casserole is also great to freeze. Cover the casserole or wrap it tightly in plastic wrap, plus a layer of foil. You can also store smaller portions in an airtight, freezer-safe container. Store leftovers frozen for up to 3 months, and defrost them in the fridge before reheating. More Pasta Casserole Recipes Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description This cheeseburger casserole is an easy weeknight pasta bake filled with all the cheeseburger essentials: seasoned beef, onion, tomato, and lots of melty cheese! 1 pound lean ground beef 1 yellow onion, diced 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 teaspoon chili powder 1 teaspoon Italian seasoning 2 1/2 tablespoons tomato paste 2 garlic cloves, minced 3 cups beef broth, or chicken stock 12 oz cavatappi pasta, uncooked (rotini also works well) 1/3 cup milk 3/4 cup sour cream 1 1/2 cups mozzarella cheese, shredded 1 1/2 cups cheddar cheese, shredded Green onions for garnish Preheat your oven to 375°F. In a large skillet over medium-high heat, brown the ground beef, until almost completely cooked. Add the diced onion, salt, black pepper, chili powder, and Italian seasoning to the skillet with the ground beef. Stir and cook until the onions are softened for about 5 minutes. Stir in the tomato paste and minced garlic until well combined. Add the beef broth and uncooked cavatappi pasta to the skillet and bring the mixture to a simmer. Cover with a lid and let it simmer for about 10 minutes, or until the pasta is al dente (cooked but still firm). In a separate bowl, whisk together the milk and sour cream. Pour this mixture into the skillet, stirring it into the pasta and meat mixture. Add half of the shredded mozzarella and cheddar cheese to the skillet and mix until melted and well combined. Transfer the mixture to a 13×9-inch casserole dish and spread it evenly. Sprinkle the remaining shredded mozzarella and cheddar cheese over the top of the casserole. Bake the casserole in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly. Once cooked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped green onions. Want To Save This Recipe?Find more recipes like this: Source link

[angusstory]

By: Shelly Posted: Jan 29, 2025 This cheeseburger casserole recipe is a hearty and satisfying dinner idea packed with all the cheeseburger essentials: tender seasoned beef, onion, tomatoes, and melty cheese! Everything gets baked together in a creamy sauce with garlic and spices. If you love the flavors of a classic cheeseburger, try my gooey cheeseburger dip and this rich and creamy cheeseburger soup, next! Why You’ll Love This Cheeseburger Casserole Today’s cheeseburger casserole is a family-style spin on cheeseburger pasta, baked in the oven instead! Tender pasta gets tossed in a savory mixture of juicy ground beef, tomato, sweet onions, and burger seasonings, then baked underneath fistfuls of melted cheese. Here’s why you need this weeknight favorite on your table, stat: Classic flavors. Cheeseburger casserole is a bit like a homemade take on boxed Hamburger Helper (similar to my creamy beef pasta). This recipe ditches the box mix and recreates all those gooey, cheesy, beefy flavors from scratch. Ready in less than an hour. The cheeseburger-inspired filling comes together in minutes, followed by a short bake in the oven. Have the whole casserole hot and on the table in less than one hour. Easy clean-up. The noodles become tender in the skillet as they soak up all the flavor, and then it’s a matter of filling a casserole dish for baking. Clean-up is quick, and leftovers keep for days. Ingredient Notes Here, I’ve included some notes on the key ingredients and seasonings you’ll need for this easy cheeseburger casserole recipe. Scroll to the recipe card below the post for a printable list. Ground Beef – You’ll need about one pound of lean ground beef. You can also make this casserole with ground chicken or turkey as a leaner option. Onion – I like to use yellow onion but another variety, like Vidalia or even red onion, also works. Seasoning – I season my ground beef with a blend of salt, pepper, chili powder, and Italian seasoning. Garlic – You’ll need two minced garlic cloves, or to taste. Tomato Paste and Broth – Tangy tomato paste along with low-sodium beef broth or chicken stock create the base for the sauce. Pasta – You can make this pasta bake with uncooked cavatappi, or another short pasta (see below). Milk and Sour Cream – Substitute plain Greek yogurt in place of sour cream, or use heavy cream for a more decadent dish. Cheese – I top this casserole with shredded mozzarella and grated cheddar cheese. You can substitute this simple blend with another melty cheese like Colby, Monterey Jack, Pepper Jack, or whatever you have on hand. I recommend grating the cheese fresh from the block. Pre-shredded cheese comes with a waxy coating and won’t melt as smoothly. What’s the Best Pasta to Use? Similar to mac and cheese, the best types of pasta for cheeseburger casseroles are hollow and tubular. These shapes allow more cheese sauce to cling to them. I make my cheeseburger casserole with cavatappi, or “corkscrew” pasta, which is a bit like a bigger, spiralized version of elbow macaroni. Other good options are elbow macaroni, penne, ziti, and mini conchiglie (shells). How to Make Cheeseburger Casserole Here’s a quick look at how to make this gooey and bubbly cheeseburger casserole. Be sure to scroll down to the recipe card for detailed instructions. Brown the beef and add onions and seasonings. Add tomato paste, garlic, pasta, and broth. Brown the beef. First, saute the ground beef in a skillet. Once browned, stir in diced onion along with your seasonings. Cook for a few minutes longer, until the onions are softened. Add the pasta and cook. Next, stir in tomato paste and garlic, followed by the broth and pasta. Simmer the mixture, covered, until the pasta is al dente. This should take about 10 minutes or so, but the exact times may vary depending on the pasta you’re using. Add the milk and sour cream. Melt in the cheese. Add milk, sour cream, and cheese. Whisk the milk and sour cream together in a separate bowl, then stir this into the skillet. After, sprinkle over half the shredded cheese, and stir until the cheese is melted. Fill the casserole dish. Top with cheese and bake! Bake. Spread the mixture into a large casserole dish. Add the remaining shredded cheese over top, and bake the casserole at 375ºF for 10-15 minutes. The cheese should be melted and bubbling at the edges. Serve. Let the casserole stand for a bit once it’s out of the oven, this will make it easier to scoop. Serve cheeseburger casserole garnished with green onions alongside your favorite sides. Recipe Tips and Variations Use room temperature ingredients. Take ingredients like milk, sour cream, and cheese out of the fridge 20-30 minutes ahead of preparing your casserole. Room-temperature ingredients are easier to combine and yield the creamiest texture. Try not to overcook the pasta. Since you’ll be baking the pasta after it’s cooked in the pan, make sure to only cook the pasta in the sauce until it’s just al dente (cooked but still firm in the center). Add bacon. Stir in cooked, crumbled bacon for a bacon cheeseburger casserole. More cheeseburger toppings. Add burger-inspired toppings like diced tomatoes, caramelized onions, and dill pickles for even more flavor. Mexican-style. Swap the Italian seasoning in the recipe for taco seasoning for a Tex-Mex spin on cheeseburger casserole. You might also like this taco pasta. Make it vegetarian. Substitute ground meat with canned beans, lentils, or your preferred meatless mince, and use vegetable broth in place of beef or chicken broth. If you’re looking for a hearty vegetarian pasta recipe, try this baked Boursin cheese pasta or this Midwest five-cheese bake. Serving Suggestions Cheeseburger casserole is a meal-in-one, but I’ll often round out dinner with a side of fluffy dinner rolls or homemade crescent rolls. This casserole also goes great with a side of green salad or veggies, like air fryer asparagus. For dessert, tuck into a slice of creamy cherry cheesecake! Can I Make This Casserole Ahead? Yes. Cheeseburger casserole can be made ahead and then refrigerated or frozen until you’re ready to bake it. Here’s how: Follow the recipe as directed right up until you transfer the casserole filling to an oven-proof baking dish and cover it with cheese. Wrap the unbaked casserole tightly in plastic wrap to refrigerate for up to 2 days, or freeze for up to 3 months. Thaw the casserole completely before baking as directed. When preparing this casserole in advance, consider adding a bit of extra broth. This helps to keep the filling from drying out once it’s in the oven. Whenever possible, let your casserole come back to room temperature before baking. It’s important to pay attention to the temperature requirements of your casserole dish to avoid a cold dish cracking in the hot oven. See the next section for directions on how to store and reheat cheeseburger casserole once it’s baked. Storing and Reheating Leftovers Fridge. Store any leftover cheeseburger casserole airtight and refrigerate it for up to 3-4 days. Reheat servings in the microwave or in the oven at 350ºF until warmed through. Freezer. Baked cheeseburger casserole is also great to freeze. Cover the casserole or wrap it tightly in plastic wrap, plus a layer of foil. You can also store smaller portions in an airtight, freezer-safe container. Store leftovers frozen for up to 3 months, and defrost them in the fridge before reheating. More Pasta Casserole Recipes Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description This cheeseburger casserole is an easy weeknight pasta bake filled with all the cheeseburger essentials: seasoned beef, onion, tomato, and lots of melty cheese! 1 pound lean ground beef 1 yellow onion, diced 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 teaspoon chili powder 1 teaspoon Italian seasoning 2 1/2 tablespoons tomato paste 2 garlic cloves, minced 3 cups beef broth, or chicken stock 12 oz cavatappi pasta, uncooked (rotini also works well) 1/3 cup milk 3/4 cup sour cream 1 1/2 cups mozzarella cheese, shredded 1 1/2 cups cheddar cheese, shredded Green onions for garnish Preheat your oven to 375°F. In a large skillet over medium-high heat, brown the ground beef, until almost completely cooked. Add the diced onion, salt, black pepper, chili powder, and Italian seasoning to the skillet with the ground beef. Stir and cook until the onions are softened for about 5 minutes. Stir in the tomato paste and minced garlic until well combined. Add the beef broth and uncooked cavatappi pasta to the skillet and bring the mixture to a simmer. Cover with a lid and let it simmer for about 10 minutes, or until the pasta is al dente (cooked but still firm). In a separate bowl, whisk together the milk and sour cream. Pour this mixture into the skillet, stirring it into the pasta and meat mixture. Add half of the shredded mozzarella and cheddar cheese to the skillet and mix until melted and well combined. Transfer the mixture to a 13×9-inch casserole dish and spread it evenly. Sprinkle the remaining shredded mozzarella and cheddar cheese over the top of the casserole. Bake the casserole in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly. Once cooked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped green onions. Want To Save This Recipe?Find more recipes like this: Source link

[tumibaba]

By: Shelly Posted: Jan 29, 2025 This cheeseburger casserole recipe is a hearty and satisfying dinner idea packed with all the cheeseburger essentials: tender seasoned beef, onion, tomatoes, and melty cheese! Everything gets baked together in a creamy sauce with garlic and spices. If you love the flavors of a classic cheeseburger, try my gooey cheeseburger dip and this rich and creamy cheeseburger soup, next! Why You’ll Love This Cheeseburger Casserole Today’s cheeseburger casserole is a family-style spin on cheeseburger pasta, baked in the oven instead! Tender pasta gets tossed in a savory mixture of juicy ground beef, tomato, sweet onions, and burger seasonings, then baked underneath fistfuls of melted cheese. Here’s why you need this weeknight favorite on your table, stat: Classic flavors. Cheeseburger casserole is a bit like a homemade take on boxed Hamburger Helper (similar to my creamy beef pasta). This recipe ditches the box mix and recreates all those gooey, cheesy, beefy flavors from scratch. Ready in less than an hour. The cheeseburger-inspired filling comes together in minutes, followed by a short bake in the oven. Have the whole casserole hot and on the table in less than one hour. Easy clean-up. The noodles become tender in the skillet as they soak up all the flavor, and then it’s a matter of filling a casserole dish for baking. Clean-up is quick, and leftovers keep for days. Ingredient Notes Here, I’ve included some notes on the key ingredients and seasonings you’ll need for this easy cheeseburger casserole recipe. Scroll to the recipe card below the post for a printable list. Ground Beef – You’ll need about one pound of lean ground beef. You can also make this casserole with ground chicken or turkey as a leaner option. Onion – I like to use yellow onion but another variety, like Vidalia or even red onion, also works. Seasoning – I season my ground beef with a blend of salt, pepper, chili powder, and Italian seasoning. Garlic – You’ll need two minced garlic cloves, or to taste. Tomato Paste and Broth – Tangy tomato paste along with low-sodium beef broth or chicken stock create the base for the sauce. Pasta – You can make this pasta bake with uncooked cavatappi, or another short pasta (see below). Milk and Sour Cream – Substitute plain Greek yogurt in place of sour cream, or use heavy cream for a more decadent dish. Cheese – I top this casserole with shredded mozzarella and grated cheddar cheese. You can substitute this simple blend with another melty cheese like Colby, Monterey Jack, Pepper Jack, or whatever you have on hand. I recommend grating the cheese fresh from the block. Pre-shredded cheese comes with a waxy coating and won’t melt as smoothly. What’s the Best Pasta to Use? Similar to mac and cheese, the best types of pasta for cheeseburger casseroles are hollow and tubular. These shapes allow more cheese sauce to cling to them. I make my cheeseburger casserole with cavatappi, or “corkscrew” pasta, which is a bit like a bigger, spiralized version of elbow macaroni. Other good options are elbow macaroni, penne, ziti, and mini conchiglie (shells). How to Make Cheeseburger Casserole Here’s a quick look at how to make this gooey and bubbly cheeseburger casserole. Be sure to scroll down to the recipe card for detailed instructions. Brown the beef and add onions and seasonings. Add tomato paste, garlic, pasta, and broth. Brown the beef. First, saute the ground beef in a skillet. Once browned, stir in diced onion along with your seasonings. Cook for a few minutes longer, until the onions are softened. Add the pasta and cook. Next, stir in tomato paste and garlic, followed by the broth and pasta. Simmer the mixture, covered, until the pasta is al dente. This should take about 10 minutes or so, but the exact times may vary depending on the pasta you’re using. Add the milk and sour cream. Melt in the cheese. Add milk, sour cream, and cheese. Whisk the milk and sour cream together in a separate bowl, then stir this into the skillet. After, sprinkle over half the shredded cheese, and stir until the cheese is melted. Fill the casserole dish. Top with cheese and bake! Bake. Spread the mixture into a large casserole dish. Add the remaining shredded cheese over top, and bake the casserole at 375ºF for 10-15 minutes. The cheese should be melted and bubbling at the edges. Serve. Let the casserole stand for a bit once it’s out of the oven, this will make it easier to scoop. Serve cheeseburger casserole garnished with green onions alongside your favorite sides. Recipe Tips and Variations Use room temperature ingredients. Take ingredients like milk, sour cream, and cheese out of the fridge 20-30 minutes ahead of preparing your casserole. Room-temperature ingredients are easier to combine and yield the creamiest texture. Try not to overcook the pasta. Since you’ll be baking the pasta after it’s cooked in the pan, make sure to only cook the pasta in the sauce until it’s just al dente (cooked but still firm in the center). Add bacon. Stir in cooked, crumbled bacon for a bacon cheeseburger casserole. More cheeseburger toppings. Add burger-inspired toppings like diced tomatoes, caramelized onions, and dill pickles for even more flavor. Mexican-style. Swap the Italian seasoning in the recipe for taco seasoning for a Tex-Mex spin on cheeseburger casserole. You might also like this taco pasta. Make it vegetarian. Substitute ground meat with canned beans, lentils, or your preferred meatless mince, and use vegetable broth in place of beef or chicken broth. If you’re looking for a hearty vegetarian pasta recipe, try this baked Boursin cheese pasta or this Midwest five-cheese bake. Serving Suggestions Cheeseburger casserole is a meal-in-one, but I’ll often round out dinner with a side of fluffy dinner rolls or homemade crescent rolls. This casserole also goes great with a side of green salad or veggies, like air fryer asparagus. For dessert, tuck into a slice of creamy cherry cheesecake! Can I Make This Casserole Ahead? Yes. Cheeseburger casserole can be made ahead and then refrigerated or frozen until you’re ready to bake it. Here’s how: Follow the recipe as directed right up until you transfer the casserole filling to an oven-proof baking dish and cover it with cheese. Wrap the unbaked casserole tightly in plastic wrap to refrigerate for up to 2 days, or freeze for up to 3 months. Thaw the casserole completely before baking as directed. When preparing this casserole in advance, consider adding a bit of extra broth. This helps to keep the filling from drying out once it’s in the oven. Whenever possible, let your casserole come back to room temperature before baking. It’s important to pay attention to the temperature requirements of your casserole dish to avoid a cold dish cracking in the hot oven. See the next section for directions on how to store and reheat cheeseburger casserole once it’s baked. Storing and Reheating Leftovers Fridge. Store any leftover cheeseburger casserole airtight and refrigerate it for up to 3-4 days. Reheat servings in the microwave or in the oven at 350ºF until warmed through. Freezer. Baked cheeseburger casserole is also great to freeze. Cover the casserole or wrap it tightly in plastic wrap, plus a layer of foil. You can also store smaller portions in an airtight, freezer-safe container. Store leftovers frozen for up to 3 months, and defrost them in the fridge before reheating. More Pasta Casserole Recipes Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description This cheeseburger casserole is an easy weeknight pasta bake filled with all the cheeseburger essentials: seasoned beef, onion, tomato, and lots of melty cheese! 1 pound lean ground beef 1 yellow onion, diced 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 teaspoon chili powder 1 teaspoon Italian seasoning 2 1/2 tablespoons tomato paste 2 garlic cloves, minced 3 cups beef broth, or chicken stock 12 oz cavatappi pasta, uncooked (rotini also works well) 1/3 cup milk 3/4 cup sour cream 1 1/2 cups mozzarella cheese, shredded 1 1/2 cups cheddar cheese, shredded Green onions for garnish Preheat your oven to 375°F. In a large skillet over medium-high heat, brown the ground beef, until almost completely cooked. Add the diced onion, salt, black pepper, chili powder, and Italian seasoning to the skillet with the ground beef. Stir and cook until the onions are softened for about 5 minutes. Stir in the tomato paste and minced garlic until well combined. Add the beef broth and uncooked cavatappi pasta to the skillet and bring the mixture to a simmer. Cover with a lid and let it simmer for about 10 minutes, or until the pasta is al dente (cooked but still firm). In a separate bowl, whisk together the milk and sour cream. Pour this mixture into the skillet, stirring it into the pasta and meat mixture. Add half of the shredded mozzarella and cheddar cheese to the skillet and mix until melted and well combined. Transfer the mixture to a 13×9-inch casserole dish and spread it evenly. Sprinkle the remaining shredded mozzarella and cheddar cheese over the top of the casserole. Bake the casserole in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly. Once cooked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped green onions. Want To Save This Recipe?Find more recipes like this: Source link

[romaleen]

By: Shelly Posted: Jan 29, 2025 This cheeseburger casserole recipe is a hearty and satisfying dinner idea packed with all the cheeseburger essentials: tender seasoned beef, onion, tomatoes, and melty cheese! Everything gets baked together in a creamy sauce with garlic and spices. If you love the flavors of a classic cheeseburger, try my gooey cheeseburger dip and this rich and creamy cheeseburger soup, next! Why You’ll Love This Cheeseburger Casserole Today’s cheeseburger casserole is a family-style spin on cheeseburger pasta, baked in the oven instead! Tender pasta gets tossed in a savory mixture of juicy ground beef, tomato, sweet onions, and burger seasonings, then baked underneath fistfuls of melted cheese. Here’s why you need this weeknight favorite on your table, stat: Classic flavors. Cheeseburger casserole is a bit like a homemade take on boxed Hamburger Helper (similar to my creamy beef pasta). This recipe ditches the box mix and recreates all those gooey, cheesy, beefy flavors from scratch. Ready in less than an hour. The cheeseburger-inspired filling comes together in minutes, followed by a short bake in the oven. Have the whole casserole hot and on the table in less than one hour. Easy clean-up. The noodles become tender in the skillet as they soak up all the flavor, and then it’s a matter of filling a casserole dish for baking. Clean-up is quick, and leftovers keep for days. Ingredient Notes Here, I’ve included some notes on the key ingredients and seasonings you’ll need for this easy cheeseburger casserole recipe. Scroll to the recipe card below the post for a printable list. Ground Beef – You’ll need about one pound of lean ground beef. You can also make this casserole with ground chicken or turkey as a leaner option. Onion – I like to use yellow onion but another variety, like Vidalia or even red onion, also works. Seasoning – I season my ground beef with a blend of salt, pepper, chili powder, and Italian seasoning. Garlic – You’ll need two minced garlic cloves, or to taste. Tomato Paste and Broth – Tangy tomato paste along with low-sodium beef broth or chicken stock create the base for the sauce. Pasta – You can make this pasta bake with uncooked cavatappi, or another short pasta (see below). Milk and Sour Cream – Substitute plain Greek yogurt in place of sour cream, or use heavy cream for a more decadent dish. Cheese – I top this casserole with shredded mozzarella and grated cheddar cheese. You can substitute this simple blend with another melty cheese like Colby, Monterey Jack, Pepper Jack, or whatever you have on hand. I recommend grating the cheese fresh from the block. Pre-shredded cheese comes with a waxy coating and won’t melt as smoothly. What’s the Best Pasta to Use? Similar to mac and cheese, the best types of pasta for cheeseburger casseroles are hollow and tubular. These shapes allow more cheese sauce to cling to them. I make my cheeseburger casserole with cavatappi, or “corkscrew” pasta, which is a bit like a bigger, spiralized version of elbow macaroni. Other good options are elbow macaroni, penne, ziti, and mini conchiglie (shells). How to Make Cheeseburger Casserole Here’s a quick look at how to make this gooey and bubbly cheeseburger casserole. Be sure to scroll down to the recipe card for detailed instructions. Brown the beef and add onions and seasonings. Add tomato paste, garlic, pasta, and broth. Brown the beef. First, saute the ground beef in a skillet. Once browned, stir in diced onion along with your seasonings. Cook for a few minutes longer, until the onions are softened. Add the pasta and cook. Next, stir in tomato paste and garlic, followed by the broth and pasta. Simmer the mixture, covered, until the pasta is al dente. This should take about 10 minutes or so, but the exact times may vary depending on the pasta you’re using. Add the milk and sour cream. Melt in the cheese. Add milk, sour cream, and cheese. Whisk the milk and sour cream together in a separate bowl, then stir this into the skillet. After, sprinkle over half the shredded cheese, and stir until the cheese is melted. Fill the casserole dish. Top with cheese and bake! Bake. Spread the mixture into a large casserole dish. Add the remaining shredded cheese over top, and bake the casserole at 375ºF for 10-15 minutes. The cheese should be melted and bubbling at the edges. Serve. Let the casserole stand for a bit once it’s out of the oven, this will make it easier to scoop. Serve cheeseburger casserole garnished with green onions alongside your favorite sides. Recipe Tips and Variations Use room temperature ingredients. Take ingredients like milk, sour cream, and cheese out of the fridge 20-30 minutes ahead of preparing your casserole. Room-temperature ingredients are easier to combine and yield the creamiest texture. Try not to overcook the pasta. Since you’ll be baking the pasta after it’s cooked in the pan, make sure to only cook the pasta in the sauce until it’s just al dente (cooked but still firm in the center). Add bacon. Stir in cooked, crumbled bacon for a bacon cheeseburger casserole. More cheeseburger toppings. Add burger-inspired toppings like diced tomatoes, caramelized onions, and dill pickles for even more flavor. Mexican-style. Swap the Italian seasoning in the recipe for taco seasoning for a Tex-Mex spin on cheeseburger casserole. You might also like this taco pasta. Make it vegetarian. Substitute ground meat with canned beans, lentils, or your preferred meatless mince, and use vegetable broth in place of beef or chicken broth. If you’re looking for a hearty vegetarian pasta recipe, try this baked Boursin cheese pasta or this Midwest five-cheese bake. Serving Suggestions Cheeseburger casserole is a meal-in-one, but I’ll often round out dinner with a side of fluffy dinner rolls or homemade crescent rolls. This casserole also goes great with a side of green salad or veggies, like air fryer asparagus. For dessert, tuck into a slice of creamy cherry cheesecake! Can I Make This Casserole Ahead? Yes. Cheeseburger casserole can be made ahead and then refrigerated or frozen until you’re ready to bake it. Here’s how: Follow the recipe as directed right up until you transfer the casserole filling to an oven-proof baking dish and cover it with cheese. Wrap the unbaked casserole tightly in plastic wrap to refrigerate for up to 2 days, or freeze for up to 3 months. Thaw the casserole completely before baking as directed. When preparing this casserole in advance, consider adding a bit of extra broth. This helps to keep the filling from drying out once it’s in the oven. Whenever possible, let your casserole come back to room temperature before baking. It’s important to pay attention to the temperature requirements of your casserole dish to avoid a cold dish cracking in the hot oven. See the next section for directions on how to store and reheat cheeseburger casserole once it’s baked. Storing and Reheating Leftovers Fridge. Store any leftover cheeseburger casserole airtight and refrigerate it for up to 3-4 days. Reheat servings in the microwave or in the oven at 350ºF until warmed through. Freezer. Baked cheeseburger casserole is also great to freeze. Cover the casserole or wrap it tightly in plastic wrap, plus a layer of foil. You can also store smaller portions in an airtight, freezer-safe container. Store leftovers frozen for up to 3 months, and defrost them in the fridge before reheating. More Pasta Casserole Recipes Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description This cheeseburger casserole is an easy weeknight pasta bake filled with all the cheeseburger essentials: seasoned beef, onion, tomato, and lots of melty cheese! 1 pound lean ground beef 1 yellow onion, diced 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 teaspoon chili powder 1 teaspoon Italian seasoning 2 1/2 tablespoons tomato paste 2 garlic cloves, minced 3 cups beef broth, or chicken stock 12 oz cavatappi pasta, uncooked (rotini also works well) 1/3 cup milk 3/4 cup sour cream 1 1/2 cups mozzarella cheese, shredded 1 1/2 cups cheddar cheese, shredded Green onions for garnish Preheat your oven to 375°F. In a large skillet over medium-high heat, brown the ground beef, until almost completely cooked. Add the diced onion, salt, black pepper, chili powder, and Italian seasoning to the skillet with the ground beef. Stir and cook until the onions are softened for about 5 minutes. Stir in the tomato paste and minced garlic until well combined. Add the beef broth and uncooked cavatappi pasta to the skillet and bring the mixture to a simmer. Cover with a lid and let it simmer for about 10 minutes, or until the pasta is al dente (cooked but still firm). In a separate bowl, whisk together the milk and sour cream. Pour this mixture into the skillet, stirring it into the pasta and meat mixture. Add half of the shredded mozzarella and cheddar cheese to the skillet and mix until melted and well combined. Transfer the mixture to a 13×9-inch casserole dish and spread it evenly. Sprinkle the remaining shredded mozzarella and cheddar cheese over the top of the casserole. Bake the casserole in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly. Once cooked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped green onions. Want To Save This Recipe?Find more recipes like this: Source link

[monaleen101]

By: Shelly Posted: Jan 29, 2025 This cheeseburger casserole recipe is a hearty and satisfying dinner idea packed with all the cheeseburger essentials: tender seasoned beef, onion, tomatoes, and melty cheese! Everything gets baked together in a creamy sauce with garlic and spices. If you love the flavors of a classic cheeseburger, try my gooey cheeseburger dip and this rich and creamy cheeseburger soup, next! Why You’ll Love This Cheeseburger Casserole Today’s cheeseburger casserole is a family-style spin on cheeseburger pasta, baked in the oven instead! Tender pasta gets tossed in a savory mixture of juicy ground beef, tomato, sweet onions, and burger seasonings, then baked underneath fistfuls of melted cheese. Here’s why you need this weeknight favorite on your table, stat: Classic flavors. Cheeseburger casserole is a bit like a homemade take on boxed Hamburger Helper (similar to my creamy beef pasta). This recipe ditches the box mix and recreates all those gooey, cheesy, beefy flavors from scratch. Ready in less than an hour. The cheeseburger-inspired filling comes together in minutes, followed by a short bake in the oven. Have the whole casserole hot and on the table in less than one hour. Easy clean-up. The noodles become tender in the skillet as they soak up all the flavor, and then it’s a matter of filling a casserole dish for baking. Clean-up is quick, and leftovers keep for days. Ingredient Notes Here, I’ve included some notes on the key ingredients and seasonings you’ll need for this easy cheeseburger casserole recipe. Scroll to the recipe card below the post for a printable list. Ground Beef – You’ll need about one pound of lean ground beef. You can also make this casserole with ground chicken or turkey as a leaner option. Onion – I like to use yellow onion but another variety, like Vidalia or even red onion, also works. Seasoning – I season my ground beef with a blend of salt, pepper, chili powder, and Italian seasoning. Garlic – You’ll need two minced garlic cloves, or to taste. Tomato Paste and Broth – Tangy tomato paste along with low-sodium beef broth or chicken stock create the base for the sauce. Pasta – You can make this pasta bake with uncooked cavatappi, or another short pasta (see below). Milk and Sour Cream – Substitute plain Greek yogurt in place of sour cream, or use heavy cream for a more decadent dish. Cheese – I top this casserole with shredded mozzarella and grated cheddar cheese. You can substitute this simple blend with another melty cheese like Colby, Monterey Jack, Pepper Jack, or whatever you have on hand. I recommend grating the cheese fresh from the block. Pre-shredded cheese comes with a waxy coating and won’t melt as smoothly. What’s the Best Pasta to Use? Similar to mac and cheese, the best types of pasta for cheeseburger casseroles are hollow and tubular. These shapes allow more cheese sauce to cling to them. I make my cheeseburger casserole with cavatappi, or “corkscrew” pasta, which is a bit like a bigger, spiralized version of elbow macaroni. Other good options are elbow macaroni, penne, ziti, and mini conchiglie (shells). How to Make Cheeseburger Casserole Here’s a quick look at how to make this gooey and bubbly cheeseburger casserole. Be sure to scroll down to the recipe card for detailed instructions. Brown the beef and add onions and seasonings. Add tomato paste, garlic, pasta, and broth. Brown the beef. First, saute the ground beef in a skillet. Once browned, stir in diced onion along with your seasonings. Cook for a few minutes longer, until the onions are softened. Add the pasta and cook. Next, stir in tomato paste and garlic, followed by the broth and pasta. Simmer the mixture, covered, until the pasta is al dente. This should take about 10 minutes or so, but the exact times may vary depending on the pasta you’re using. Add the milk and sour cream. Melt in the cheese. Add milk, sour cream, and cheese. Whisk the milk and sour cream together in a separate bowl, then stir this into the skillet. After, sprinkle over half the shredded cheese, and stir until the cheese is melted. Fill the casserole dish. Top with cheese and bake! Bake. Spread the mixture into a large casserole dish. Add the remaining shredded cheese over top, and bake the casserole at 375ºF for 10-15 minutes. The cheese should be melted and bubbling at the edges. Serve. Let the casserole stand for a bit once it’s out of the oven, this will make it easier to scoop. Serve cheeseburger casserole garnished with green onions alongside your favorite sides. Recipe Tips and Variations Use room temperature ingredients. Take ingredients like milk, sour cream, and cheese out of the fridge 20-30 minutes ahead of preparing your casserole. Room-temperature ingredients are easier to combine and yield the creamiest texture. Try not to overcook the pasta. Since you’ll be baking the pasta after it’s cooked in the pan, make sure to only cook the pasta in the sauce until it’s just al dente (cooked but still firm in the center). Add bacon. Stir in cooked, crumbled bacon for a bacon cheeseburger casserole. More cheeseburger toppings. Add burger-inspired toppings like diced tomatoes, caramelized onions, and dill pickles for even more flavor. Mexican-style. Swap the Italian seasoning in the recipe for taco seasoning for a Tex-Mex spin on cheeseburger casserole. You might also like this taco pasta. Make it vegetarian. Substitute ground meat with canned beans, lentils, or your preferred meatless mince, and use vegetable broth in place of beef or chicken broth. If you’re looking for a hearty vegetarian pasta recipe, try this baked Boursin cheese pasta or this Midwest five-cheese bake. Serving Suggestions Cheeseburger casserole is a meal-in-one, but I’ll often round out dinner with a side of fluffy dinner rolls or homemade crescent rolls. This casserole also goes great with a side of green salad or veggies, like air fryer asparagus. For dessert, tuck into a slice of creamy cherry cheesecake! Can I Make This Casserole Ahead? Yes. Cheeseburger casserole can be made ahead and then refrigerated or frozen until you’re ready to bake it. Here’s how: Follow the recipe as directed right up until you transfer the casserole filling to an oven-proof baking dish and cover it with cheese. Wrap the unbaked casserole tightly in plastic wrap to refrigerate for up to 2 days, or freeze for up to 3 months. Thaw the casserole completely before baking as directed. When preparing this casserole in advance, consider adding a bit of extra broth. This helps to keep the filling from drying out once it’s in the oven. Whenever possible, let your casserole come back to room temperature before baking. It’s important to pay attention to the temperature requirements of your casserole dish to avoid a cold dish cracking in the hot oven. See the next section for directions on how to store and reheat cheeseburger casserole once it’s baked. Storing and Reheating Leftovers Fridge. Store any leftover cheeseburger casserole airtight and refrigerate it for up to 3-4 days. Reheat servings in the microwave or in the oven at 350ºF until warmed through. Freezer. Baked cheeseburger casserole is also great to freeze. Cover the casserole or wrap it tightly in plastic wrap, plus a layer of foil. You can also store smaller portions in an airtight, freezer-safe container. Store leftovers frozen for up to 3 months, and defrost them in the fridge before reheating. More Pasta Casserole Recipes Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description This cheeseburger casserole is an easy weeknight pasta bake filled with all the cheeseburger essentials: seasoned beef, onion, tomato, and lots of melty cheese! 1 pound lean ground beef 1 yellow onion, diced 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 teaspoon chili powder 1 teaspoon Italian seasoning 2 1/2 tablespoons tomato paste 2 garlic cloves, minced 3 cups beef broth, or chicken stock 12 oz cavatappi pasta, uncooked (rotini also works well) 1/3 cup milk 3/4 cup sour cream 1 1/2 cups mozzarella cheese, shredded 1 1/2 cups cheddar cheese, shredded Green onions for garnish Preheat your oven to 375°F. In a large skillet over medium-high heat, brown the ground beef, until almost completely cooked. Add the diced onion, salt, black pepper, chili powder, and Italian seasoning to the skillet with the ground beef. Stir and cook until the onions are softened for about 5 minutes. Stir in the tomato paste and minced garlic until well combined. Add the beef broth and uncooked cavatappi pasta to the skillet and bring the mixture to a simmer. Cover with a lid and let it simmer for about 10 minutes, or until the pasta is al dente (cooked but still firm). In a separate bowl, whisk together the milk and sour cream. Pour this mixture into the skillet, stirring it into the pasta and meat mixture. Add half of the shredded mozzarella and cheddar cheese to the skillet and mix until melted and well combined. Transfer the mixture to a 13×9-inch casserole dish and spread it evenly. Sprinkle the remaining shredded mozzarella and cheddar cheese over the top of the casserole. Bake the casserole in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly. Once cooked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped green onions. Want To Save This Recipe?Find more recipes like this: Source link

[iamownerofme]

By: Shelly Posted: Jan 29, 2025 This cheeseburger casserole recipe is a hearty and satisfying dinner idea packed with all the cheeseburger essentials: tender seasoned beef, onion, tomatoes, and melty cheese! Everything gets baked together in a creamy sauce with garlic and spices. If you love the flavors of a classic cheeseburger, try my gooey cheeseburger dip and this rich and creamy cheeseburger soup, next! Why You’ll Love This Cheeseburger Casserole Today’s cheeseburger casserole is a family-style spin on cheeseburger pasta, baked in the oven instead! Tender pasta gets tossed in a savory mixture of juicy ground beef, tomato, sweet onions, and burger seasonings, then baked underneath fistfuls of melted cheese. Here’s why you need this weeknight favorite on your table, stat: Classic flavors. Cheeseburger casserole is a bit like a homemade take on boxed Hamburger Helper (similar to my creamy beef pasta). This recipe ditches the box mix and recreates all those gooey, cheesy, beefy flavors from scratch. Ready in less than an hour. The cheeseburger-inspired filling comes together in minutes, followed by a short bake in the oven. Have the whole casserole hot and on the table in less than one hour. Easy clean-up. The noodles become tender in the skillet as they soak up all the flavor, and then it’s a matter of filling a casserole dish for baking. Clean-up is quick, and leftovers keep for days. Ingredient Notes Here, I’ve included some notes on the key ingredients and seasonings you’ll need for this easy cheeseburger casserole recipe. Scroll to the recipe card below the post for a printable list. Ground Beef – You’ll need about one pound of lean ground beef. You can also make this casserole with ground chicken or turkey as a leaner option. Onion – I like to use yellow onion but another variety, like Vidalia or even red onion, also works. Seasoning – I season my ground beef with a blend of salt, pepper, chili powder, and Italian seasoning. Garlic – You’ll need two minced garlic cloves, or to taste. Tomato Paste and Broth – Tangy tomato paste along with low-sodium beef broth or chicken stock create the base for the sauce. Pasta – You can make this pasta bake with uncooked cavatappi, or another short pasta (see below). Milk and Sour Cream – Substitute plain Greek yogurt in place of sour cream, or use heavy cream for a more decadent dish. Cheese – I top this casserole with shredded mozzarella and grated cheddar cheese. You can substitute this simple blend with another melty cheese like Colby, Monterey Jack, Pepper Jack, or whatever you have on hand. I recommend grating the cheese fresh from the block. Pre-shredded cheese comes with a waxy coating and won’t melt as smoothly. What’s the Best Pasta to Use? Similar to mac and cheese, the best types of pasta for cheeseburger casseroles are hollow and tubular. These shapes allow more cheese sauce to cling to them. I make my cheeseburger casserole with cavatappi, or “corkscrew” pasta, which is a bit like a bigger, spiralized version of elbow macaroni. Other good options are elbow macaroni, penne, ziti, and mini conchiglie (shells). How to Make Cheeseburger Casserole Here’s a quick look at how to make this gooey and bubbly cheeseburger casserole. Be sure to scroll down to the recipe card for detailed instructions. Brown the beef and add onions and seasonings. Add tomato paste, garlic, pasta, and broth. Brown the beef. First, saute the ground beef in a skillet. Once browned, stir in diced onion along with your seasonings. Cook for a few minutes longer, until the onions are softened. Add the pasta and cook. Next, stir in tomato paste and garlic, followed by the broth and pasta. Simmer the mixture, covered, until the pasta is al dente. This should take about 10 minutes or so, but the exact times may vary depending on the pasta you’re using. Add the milk and sour cream. Melt in the cheese. Add milk, sour cream, and cheese. Whisk the milk and sour cream together in a separate bowl, then stir this into the skillet. After, sprinkle over half the shredded cheese, and stir until the cheese is melted. Fill the casserole dish. Top with cheese and bake! Bake. Spread the mixture into a large casserole dish. Add the remaining shredded cheese over top, and bake the casserole at 375ºF for 10-15 minutes. The cheese should be melted and bubbling at the edges. Serve. Let the casserole stand for a bit once it’s out of the oven, this will make it easier to scoop. Serve cheeseburger casserole garnished with green onions alongside your favorite sides. Recipe Tips and Variations Use room temperature ingredients. Take ingredients like milk, sour cream, and cheese out of the fridge 20-30 minutes ahead of preparing your casserole. Room-temperature ingredients are easier to combine and yield the creamiest texture. Try not to overcook the pasta. Since you’ll be baking the pasta after it’s cooked in the pan, make sure to only cook the pasta in the sauce until it’s just al dente (cooked but still firm in the center). Add bacon. Stir in cooked, crumbled bacon for a bacon cheeseburger casserole. More cheeseburger toppings. Add burger-inspired toppings like diced tomatoes, caramelized onions, and dill pickles for even more flavor. Mexican-style. Swap the Italian seasoning in the recipe for taco seasoning for a Tex-Mex spin on cheeseburger casserole. You might also like this taco pasta. Make it vegetarian. Substitute ground meat with canned beans, lentils, or your preferred meatless mince, and use vegetable broth in place of beef or chicken broth. If you’re looking for a hearty vegetarian pasta recipe, try this baked Boursin cheese pasta or this Midwest five-cheese bake. Serving Suggestions Cheeseburger casserole is a meal-in-one, but I’ll often round out dinner with a side of fluffy dinner rolls or homemade crescent rolls. This casserole also goes great with a side of green salad or veggies, like air fryer asparagus. For dessert, tuck into a slice of creamy cherry cheesecake! Can I Make This Casserole Ahead? Yes. Cheeseburger casserole can be made ahead and then refrigerated or frozen until you’re ready to bake it. Here’s how: Follow the recipe as directed right up until you transfer the casserole filling to an oven-proof baking dish and cover it with cheese. Wrap the unbaked casserole tightly in plastic wrap to refrigerate for up to 2 days, or freeze for up to 3 months. Thaw the casserole completely before baking as directed. When preparing this casserole in advance, consider adding a bit of extra broth. This helps to keep the filling from drying out once it’s in the oven. Whenever possible, let your casserole come back to room temperature before baking. It’s important to pay attention to the temperature requirements of your casserole dish to avoid a cold dish cracking in the hot oven. See the next section for directions on how to store and reheat cheeseburger casserole once it’s baked. Storing and Reheating Leftovers Fridge. Store any leftover cheeseburger casserole airtight and refrigerate it for up to 3-4 days. Reheat servings in the microwave or in the oven at 350ºF until warmed through. Freezer. Baked cheeseburger casserole is also great to freeze. Cover the casserole or wrap it tightly in plastic wrap, plus a layer of foil. You can also store smaller portions in an airtight, freezer-safe container. Store leftovers frozen for up to 3 months, and defrost them in the fridge before reheating. More Pasta Casserole Recipes Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description This cheeseburger casserole is an easy weeknight pasta bake filled with all the cheeseburger essentials: seasoned beef, onion, tomato, and lots of melty cheese! 1 pound lean ground beef 1 yellow onion, diced 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 teaspoon chili powder 1 teaspoon Italian seasoning 2 1/2 tablespoons tomato paste 2 garlic cloves, minced 3 cups beef broth, or chicken stock 12 oz cavatappi pasta, uncooked (rotini also works well) 1/3 cup milk 3/4 cup sour cream 1 1/2 cups mozzarella cheese, shredded 1 1/2 cups cheddar cheese, shredded Green onions for garnish Preheat your oven to 375°F. In a large skillet over medium-high heat, brown the ground beef, until almost completely cooked. Add the diced onion, salt, black pepper, chili powder, and Italian seasoning to the skillet with the ground beef. Stir and cook until the onions are softened for about 5 minutes. Stir in the tomato paste and minced garlic until well combined. Add the beef broth and uncooked cavatappi pasta to the skillet and bring the mixture to a simmer. Cover with a lid and let it simmer for about 10 minutes, or until the pasta is al dente (cooked but still firm). In a separate bowl, whisk together the milk and sour cream. Pour this mixture into the skillet, stirring it into the pasta and meat mixture. Add half of the shredded mozzarella and cheddar cheese to the skillet and mix until melted and well combined. Transfer the mixture to a 13×9-inch casserole dish and spread it evenly. Sprinkle the remaining shredded mozzarella and cheddar cheese over the top of the casserole. Bake the casserole in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly. Once cooked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped green onions. Want To Save This Recipe?Find more recipes like this: Source link

[shelyold]

By: Shelly Posted: Jan 29, 2025 This cheeseburger casserole recipe is a hearty and satisfying dinner idea packed with all the cheeseburger essentials: tender seasoned beef, onion, tomatoes, and melty cheese! Everything gets baked together in a creamy sauce with garlic and spices. If you love the flavors of a classic cheeseburger, try my gooey cheeseburger dip and this rich and creamy cheeseburger soup, next! Why You’ll Love This Cheeseburger Casserole Today’s cheeseburger casserole is a family-style spin on cheeseburger pasta, baked in the oven instead! Tender pasta gets tossed in a savory mixture of juicy ground beef, tomato, sweet onions, and burger seasonings, then baked underneath fistfuls of melted cheese. Here’s why you need this weeknight favorite on your table, stat: Classic flavors. Cheeseburger casserole is a bit like a homemade take on boxed Hamburger Helper (similar to my creamy beef pasta). This recipe ditches the box mix and recreates all those gooey, cheesy, beefy flavors from scratch. Ready in less than an hour. The cheeseburger-inspired filling comes together in minutes, followed by a short bake in the oven. Have the whole casserole hot and on the table in less than one hour. Easy clean-up. The noodles become tender in the skillet as they soak up all the flavor, and then it’s a matter of filling a casserole dish for baking. Clean-up is quick, and leftovers keep for days. Ingredient Notes Here, I’ve included some notes on the key ingredients and seasonings you’ll need for this easy cheeseburger casserole recipe. Scroll to the recipe card below the post for a printable list. Ground Beef – You’ll need about one pound of lean ground beef. You can also make this casserole with ground chicken or turkey as a leaner option. Onion – I like to use yellow onion but another variety, like Vidalia or even red onion, also works. Seasoning – I season my ground beef with a blend of salt, pepper, chili powder, and Italian seasoning. Garlic – You’ll need two minced garlic cloves, or to taste. Tomato Paste and Broth – Tangy tomato paste along with low-sodium beef broth or chicken stock create the base for the sauce. Pasta – You can make this pasta bake with uncooked cavatappi, or another short pasta (see below). Milk and Sour Cream – Substitute plain Greek yogurt in place of sour cream, or use heavy cream for a more decadent dish. Cheese – I top this casserole with shredded mozzarella and grated cheddar cheese. You can substitute this simple blend with another melty cheese like Colby, Monterey Jack, Pepper Jack, or whatever you have on hand. I recommend grating the cheese fresh from the block. Pre-shredded cheese comes with a waxy coating and won’t melt as smoothly. What’s the Best Pasta to Use? Similar to mac and cheese, the best types of pasta for cheeseburger casseroles are hollow and tubular. These shapes allow more cheese sauce to cling to them. I make my cheeseburger casserole with cavatappi, or “corkscrew” pasta, which is a bit like a bigger, spiralized version of elbow macaroni. Other good options are elbow macaroni, penne, ziti, and mini conchiglie (shells). How to Make Cheeseburger Casserole Here’s a quick look at how to make this gooey and bubbly cheeseburger casserole. Be sure to scroll down to the recipe card for detailed instructions. Brown the beef and add onions and seasonings. Add tomato paste, garlic, pasta, and broth. Brown the beef. First, saute the ground beef in a skillet. Once browned, stir in diced onion along with your seasonings. Cook for a few minutes longer, until the onions are softened. Add the pasta and cook. Next, stir in tomato paste and garlic, followed by the broth and pasta. Simmer the mixture, covered, until the pasta is al dente. This should take about 10 minutes or so, but the exact times may vary depending on the pasta you’re using. Add the milk and sour cream. Melt in the cheese. Add milk, sour cream, and cheese. Whisk the milk and sour cream together in a separate bowl, then stir this into the skillet. After, sprinkle over half the shredded cheese, and stir until the cheese is melted. Fill the casserole dish. Top with cheese and bake! Bake. Spread the mixture into a large casserole dish. Add the remaining shredded cheese over top, and bake the casserole at 375ºF for 10-15 minutes. The cheese should be melted and bubbling at the edges. Serve. Let the casserole stand for a bit once it’s out of the oven, this will make it easier to scoop. Serve cheeseburger casserole garnished with green onions alongside your favorite sides. Recipe Tips and Variations Use room temperature ingredients. Take ingredients like milk, sour cream, and cheese out of the fridge 20-30 minutes ahead of preparing your casserole. Room-temperature ingredients are easier to combine and yield the creamiest texture. Try not to overcook the pasta. Since you’ll be baking the pasta after it’s cooked in the pan, make sure to only cook the pasta in the sauce until it’s just al dente (cooked but still firm in the center). Add bacon. Stir in cooked, crumbled bacon for a bacon cheeseburger casserole. More cheeseburger toppings. Add burger-inspired toppings like diced tomatoes, caramelized onions, and dill pickles for even more flavor. Mexican-style. Swap the Italian seasoning in the recipe for taco seasoning for a Tex-Mex spin on cheeseburger casserole. You might also like this taco pasta. Make it vegetarian. Substitute ground meat with canned beans, lentils, or your preferred meatless mince, and use vegetable broth in place of beef or chicken broth. If you’re looking for a hearty vegetarian pasta recipe, try this baked Boursin cheese pasta or this Midwest five-cheese bake. Serving Suggestions Cheeseburger casserole is a meal-in-one, but I’ll often round out dinner with a side of fluffy dinner rolls or homemade crescent rolls. This casserole also goes great with a side of green salad or veggies, like air fryer asparagus. For dessert, tuck into a slice of creamy cherry cheesecake! Can I Make This Casserole Ahead? Yes. Cheeseburger casserole can be made ahead and then refrigerated or frozen until you’re ready to bake it. Here’s how: Follow the recipe as directed right up until you transfer the casserole filling to an oven-proof baking dish and cover it with cheese. Wrap the unbaked casserole tightly in plastic wrap to refrigerate for up to 2 days, or freeze for up to 3 months. Thaw the casserole completely before baking as directed. When preparing this casserole in advance, consider adding a bit of extra broth. This helps to keep the filling from drying out once it’s in the oven. Whenever possible, let your casserole come back to room temperature before baking. It’s important to pay attention to the temperature requirements of your casserole dish to avoid a cold dish cracking in the hot oven. See the next section for directions on how to store and reheat cheeseburger casserole once it’s baked. Storing and Reheating Leftovers Fridge. Store any leftover cheeseburger casserole airtight and refrigerate it for up to 3-4 days. Reheat servings in the microwave or in the oven at 350ºF until warmed through. Freezer. Baked cheeseburger casserole is also great to freeze. Cover the casserole or wrap it tightly in plastic wrap, plus a layer of foil. You can also store smaller portions in an airtight, freezer-safe container. Store leftovers frozen for up to 3 months, and defrost them in the fridge before reheating. More Pasta Casserole Recipes Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description This cheeseburger casserole is an easy weeknight pasta bake filled with all the cheeseburger essentials: seasoned beef, onion, tomato, and lots of melty cheese! 1 pound lean ground beef 1 yellow onion, diced 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 teaspoon chili powder 1 teaspoon Italian seasoning 2 1/2 tablespoons tomato paste 2 garlic cloves, minced 3 cups beef broth, or chicken stock 12 oz cavatappi pasta, uncooked (rotini also works well) 1/3 cup milk 3/4 cup sour cream 1 1/2 cups mozzarella cheese, shredded 1 1/2 cups cheddar cheese, shredded Green onions for garnish Preheat your oven to 375°F. In a large skillet over medium-high heat, brown the ground beef, until almost completely cooked. Add the diced onion, salt, black pepper, chili powder, and Italian seasoning to the skillet with the ground beef. Stir and cook until the onions are softened for about 5 minutes. Stir in the tomato paste and minced garlic until well combined. Add the beef broth and uncooked cavatappi pasta to the skillet and bring the mixture to a simmer. Cover with a lid and let it simmer for about 10 minutes, or until the pasta is al dente (cooked but still firm). In a separate bowl, whisk together the milk and sour cream. Pour this mixture into the skillet, stirring it into the pasta and meat mixture. Add half of the shredded mozzarella and cheddar cheese to the skillet and mix until melted and well combined. Transfer the mixture to a 13×9-inch casserole dish and spread it evenly. Sprinkle the remaining shredded mozzarella and cheddar cheese over the top of the casserole. Bake the casserole in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly. Once cooked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped green onions. Want To Save This Recipe?Find more recipes like this: Source link

[iammeandmy]

By: Shelly Posted: Jan 29, 2025 This cheeseburger casserole recipe is a hearty and satisfying dinner idea packed with all the cheeseburger essentials: tender seasoned beef, onion, tomatoes, and melty cheese! Everything gets baked together in a creamy sauce with garlic and spices. If you love the flavors of a classic cheeseburger, try my gooey cheeseburger dip and this rich and creamy cheeseburger soup, next! Why You’ll Love This Cheeseburger Casserole Today’s cheeseburger casserole is a family-style spin on cheeseburger pasta, baked in the oven instead! Tender pasta gets tossed in a savory mixture of juicy ground beef, tomato, sweet onions, and burger seasonings, then baked underneath fistfuls of melted cheese. Here’s why you need this weeknight favorite on your table, stat: Classic flavors. Cheeseburger casserole is a bit like a homemade take on boxed Hamburger Helper (similar to my creamy beef pasta). This recipe ditches the box mix and recreates all those gooey, cheesy, beefy flavors from scratch. Ready in less than an hour. The cheeseburger-inspired filling comes together in minutes, followed by a short bake in the oven. Have the whole casserole hot and on the table in less than one hour. Easy clean-up. The noodles become tender in the skillet as they soak up all the flavor, and then it’s a matter of filling a casserole dish for baking. Clean-up is quick, and leftovers keep for days. Ingredient Notes Here, I’ve included some notes on the key ingredients and seasonings you’ll need for this easy cheeseburger casserole recipe. Scroll to the recipe card below the post for a printable list. Ground Beef – You’ll need about one pound of lean ground beef. You can also make this casserole with ground chicken or turkey as a leaner option. Onion – I like to use yellow onion but another variety, like Vidalia or even red onion, also works. Seasoning – I season my ground beef with a blend of salt, pepper, chili powder, and Italian seasoning. Garlic – You’ll need two minced garlic cloves, or to taste. Tomato Paste and Broth – Tangy tomato paste along with low-sodium beef broth or chicken stock create the base for the sauce. Pasta – You can make this pasta bake with uncooked cavatappi, or another short pasta (see below). Milk and Sour Cream – Substitute plain Greek yogurt in place of sour cream, or use heavy cream for a more decadent dish. Cheese – I top this casserole with shredded mozzarella and grated cheddar cheese. You can substitute this simple blend with another melty cheese like Colby, Monterey Jack, Pepper Jack, or whatever you have on hand. I recommend grating the cheese fresh from the block. Pre-shredded cheese comes with a waxy coating and won’t melt as smoothly. What’s the Best Pasta to Use? Similar to mac and cheese, the best types of pasta for cheeseburger casseroles are hollow and tubular. These shapes allow more cheese sauce to cling to them. I make my cheeseburger casserole with cavatappi, or “corkscrew” pasta, which is a bit like a bigger, spiralized version of elbow macaroni. Other good options are elbow macaroni, penne, ziti, and mini conchiglie (shells). How to Make Cheeseburger Casserole Here’s a quick look at how to make this gooey and bubbly cheeseburger casserole. Be sure to scroll down to the recipe card for detailed instructions. Brown the beef and add onions and seasonings. Add tomato paste, garlic, pasta, and broth. Brown the beef. First, saute the ground beef in a skillet. Once browned, stir in diced onion along with your seasonings. Cook for a few minutes longer, until the onions are softened. Add the pasta and cook. Next, stir in tomato paste and garlic, followed by the broth and pasta. Simmer the mixture, covered, until the pasta is al dente. This should take about 10 minutes or so, but the exact times may vary depending on the pasta you’re using. Add the milk and sour cream. Melt in the cheese. Add milk, sour cream, and cheese. Whisk the milk and sour cream together in a separate bowl, then stir this into the skillet. After, sprinkle over half the shredded cheese, and stir until the cheese is melted. Fill the casserole dish. Top with cheese and bake! Bake. Spread the mixture into a large casserole dish. Add the remaining shredded cheese over top, and bake the casserole at 375ºF for 10-15 minutes. The cheese should be melted and bubbling at the edges. Serve. Let the casserole stand for a bit once it’s out of the oven, this will make it easier to scoop. Serve cheeseburger casserole garnished with green onions alongside your favorite sides. Recipe Tips and Variations Use room temperature ingredients. Take ingredients like milk, sour cream, and cheese out of the fridge 20-30 minutes ahead of preparing your casserole. Room-temperature ingredients are easier to combine and yield the creamiest texture. Try not to overcook the pasta. Since you’ll be baking the pasta after it’s cooked in the pan, make sure to only cook the pasta in the sauce until it’s just al dente (cooked but still firm in the center). Add bacon. Stir in cooked, crumbled bacon for a bacon cheeseburger casserole. More cheeseburger toppings. Add burger-inspired toppings like diced tomatoes, caramelized onions, and dill pickles for even more flavor. Mexican-style. Swap the Italian seasoning in the recipe for taco seasoning for a Tex-Mex spin on cheeseburger casserole. You might also like this taco pasta. Make it vegetarian. Substitute ground meat with canned beans, lentils, or your preferred meatless mince, and use vegetable broth in place of beef or chicken broth. If you’re looking for a hearty vegetarian pasta recipe, try this baked Boursin cheese pasta or this Midwest five-cheese bake. Serving Suggestions Cheeseburger casserole is a meal-in-one, but I’ll often round out dinner with a side of fluffy dinner rolls or homemade crescent rolls. This casserole also goes great with a side of green salad or veggies, like air fryer asparagus. For dessert, tuck into a slice of creamy cherry cheesecake! Can I Make This Casserole Ahead? Yes. Cheeseburger casserole can be made ahead and then refrigerated or frozen until you’re ready to bake it. Here’s how: Follow the recipe as directed right up until you transfer the casserole filling to an oven-proof baking dish and cover it with cheese. Wrap the unbaked casserole tightly in plastic wrap to refrigerate for up to 2 days, or freeze for up to 3 months. Thaw the casserole completely before baking as directed. When preparing this casserole in advance, consider adding a bit of extra broth. This helps to keep the filling from drying out once it’s in the oven. Whenever possible, let your casserole come back to room temperature before baking. It’s important to pay attention to the temperature requirements of your casserole dish to avoid a cold dish cracking in the hot oven. See the next section for directions on how to store and reheat cheeseburger casserole once it’s baked. Storing and Reheating Leftovers Fridge. Store any leftover cheeseburger casserole airtight and refrigerate it for up to 3-4 days. Reheat servings in the microwave or in the oven at 350ºF until warmed through. Freezer. Baked cheeseburger casserole is also great to freeze. Cover the casserole or wrap it tightly in plastic wrap, plus a layer of foil. You can also store smaller portions in an airtight, freezer-safe container. Store leftovers frozen for up to 3 months, and defrost them in the fridge before reheating. More Pasta Casserole Recipes Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description This cheeseburger casserole is an easy weeknight pasta bake filled with all the cheeseburger essentials: seasoned beef, onion, tomato, and lots of melty cheese! 1 pound lean ground beef 1 yellow onion, diced 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 teaspoon chili powder 1 teaspoon Italian seasoning 2 1/2 tablespoons tomato paste 2 garlic cloves, minced 3 cups beef broth, or chicken stock 12 oz cavatappi pasta, uncooked (rotini also works well) 1/3 cup milk 3/4 cup sour cream 1 1/2 cups mozzarella cheese, shredded 1 1/2 cups cheddar cheese, shredded Green onions for garnish Preheat your oven to 375°F. In a large skillet over medium-high heat, brown the ground beef, until almost completely cooked. Add the diced onion, salt, black pepper, chili powder, and Italian seasoning to the skillet with the ground beef. Stir and cook until the onions are softened for about 5 minutes. Stir in the tomato paste and minced garlic until well combined. Add the beef broth and uncooked cavatappi pasta to the skillet and bring the mixture to a simmer. Cover with a lid and let it simmer for about 10 minutes, or until the pasta is al dente (cooked but still firm). In a separate bowl, whisk together the milk and sour cream. Pour this mixture into the skillet, stirring it into the pasta and meat mixture. Add half of the shredded mozzarella and cheddar cheese to the skillet and mix until melted and well combined. Transfer the mixture to a 13×9-inch casserole dish and spread it evenly. Sprinkle the remaining shredded mozzarella and cheddar cheese over the top of the casserole. Bake the casserole in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly. Once cooked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped green onions. Want To Save This Recipe?Find more recipes like this: Source link

[januishstory]

By: Shelly Posted: Jan 29, 2025 This cheeseburger casserole recipe is a hearty and satisfying dinner idea packed with all the cheeseburger essentials: tender seasoned beef, onion, tomatoes, and melty cheese! Everything gets baked together in a creamy sauce with garlic and spices. If you love the flavors of a classic cheeseburger, try my gooey cheeseburger dip and this rich and creamy cheeseburger soup, next! Why You’ll Love This Cheeseburger Casserole Today’s cheeseburger casserole is a family-style spin on cheeseburger pasta, baked in the oven instead! Tender pasta gets tossed in a savory mixture of juicy ground beef, tomato, sweet onions, and burger seasonings, then baked underneath fistfuls of melted cheese. Here’s why you need this weeknight favorite on your table, stat: Classic flavors. Cheeseburger casserole is a bit like a homemade take on boxed Hamburger Helper (similar to my creamy beef pasta). This recipe ditches the box mix and recreates all those gooey, cheesy, beefy flavors from scratch. Ready in less than an hour. The cheeseburger-inspired filling comes together in minutes, followed by a short bake in the oven. Have the whole casserole hot and on the table in less than one hour. Easy clean-up. The noodles become tender in the skillet as they soak up all the flavor, and then it’s a matter of filling a casserole dish for baking. Clean-up is quick, and leftovers keep for days. Ingredient Notes Here, I’ve included some notes on the key ingredients and seasonings you’ll need for this easy cheeseburger casserole recipe. Scroll to the recipe card below the post for a printable list. Ground Beef – You’ll need about one pound of lean ground beef. You can also make this casserole with ground chicken or turkey as a leaner option. Onion – I like to use yellow onion but another variety, like Vidalia or even red onion, also works. Seasoning – I season my ground beef with a blend of salt, pepper, chili powder, and Italian seasoning. Garlic – You’ll need two minced garlic cloves, or to taste. Tomato Paste and Broth – Tangy tomato paste along with low-sodium beef broth or chicken stock create the base for the sauce. Pasta – You can make this pasta bake with uncooked cavatappi, or another short pasta (see below). Milk and Sour Cream – Substitute plain Greek yogurt in place of sour cream, or use heavy cream for a more decadent dish. Cheese – I top this casserole with shredded mozzarella and grated cheddar cheese. You can substitute this simple blend with another melty cheese like Colby, Monterey Jack, Pepper Jack, or whatever you have on hand. I recommend grating the cheese fresh from the block. Pre-shredded cheese comes with a waxy coating and won’t melt as smoothly. What’s the Best Pasta to Use? Similar to mac and cheese, the best types of pasta for cheeseburger casseroles are hollow and tubular. These shapes allow more cheese sauce to cling to them. I make my cheeseburger casserole with cavatappi, or “corkscrew” pasta, which is a bit like a bigger, spiralized version of elbow macaroni. Other good options are elbow macaroni, penne, ziti, and mini conchiglie (shells). How to Make Cheeseburger Casserole Here’s a quick look at how to make this gooey and bubbly cheeseburger casserole. Be sure to scroll down to the recipe card for detailed instructions. Brown the beef and add onions and seasonings. Add tomato paste, garlic, pasta, and broth. Brown the beef. First, saute the ground beef in a skillet. Once browned, stir in diced onion along with your seasonings. Cook for a few minutes longer, until the onions are softened. Add the pasta and cook. Next, stir in tomato paste and garlic, followed by the broth and pasta. Simmer the mixture, covered, until the pasta is al dente. This should take about 10 minutes or so, but the exact times may vary depending on the pasta you’re using. Add the milk and sour cream. Melt in the cheese. Add milk, sour cream, and cheese. Whisk the milk and sour cream together in a separate bowl, then stir this into the skillet. After, sprinkle over half the shredded cheese, and stir until the cheese is melted. Fill the casserole dish. Top with cheese and bake! Bake. Spread the mixture into a large casserole dish. Add the remaining shredded cheese over top, and bake the casserole at 375ºF for 10-15 minutes. The cheese should be melted and bubbling at the edges. Serve. Let the casserole stand for a bit once it’s out of the oven, this will make it easier to scoop. Serve cheeseburger casserole garnished with green onions alongside your favorite sides. Recipe Tips and Variations Use room temperature ingredients. Take ingredients like milk, sour cream, and cheese out of the fridge 20-30 minutes ahead of preparing your casserole. Room-temperature ingredients are easier to combine and yield the creamiest texture. Try not to overcook the pasta. Since you’ll be baking the pasta after it’s cooked in the pan, make sure to only cook the pasta in the sauce until it’s just al dente (cooked but still firm in the center). Add bacon. Stir in cooked, crumbled bacon for a bacon cheeseburger casserole. More cheeseburger toppings. Add burger-inspired toppings like diced tomatoes, caramelized onions, and dill pickles for even more flavor. Mexican-style. Swap the Italian seasoning in the recipe for taco seasoning for a Tex-Mex spin on cheeseburger casserole. You might also like this taco pasta. Make it vegetarian. Substitute ground meat with canned beans, lentils, or your preferred meatless mince, and use vegetable broth in place of beef or chicken broth. If you’re looking for a hearty vegetarian pasta recipe, try this baked Boursin cheese pasta or this Midwest five-cheese bake. Serving Suggestions Cheeseburger casserole is a meal-in-one, but I’ll often round out dinner with a side of fluffy dinner rolls or homemade crescent rolls. This casserole also goes great with a side of green salad or veggies, like air fryer asparagus. For dessert, tuck into a slice of creamy cherry cheesecake! Can I Make This Casserole Ahead? Yes. Cheeseburger casserole can be made ahead and then refrigerated or frozen until you’re ready to bake it. Here’s how: Follow the recipe as directed right up until you transfer the casserole filling to an oven-proof baking dish and cover it with cheese. Wrap the unbaked casserole tightly in plastic wrap to refrigerate for up to 2 days, or freeze for up to 3 months. Thaw the casserole completely before baking as directed. When preparing this casserole in advance, consider adding a bit of extra broth. This helps to keep the filling from drying out once it’s in the oven. Whenever possible, let your casserole come back to room temperature before baking. It’s important to pay attention to the temperature requirements of your casserole dish to avoid a cold dish cracking in the hot oven. See the next section for directions on how to store and reheat cheeseburger casserole once it’s baked. Storing and Reheating Leftovers Fridge. Store any leftover cheeseburger casserole airtight and refrigerate it for up to 3-4 days. Reheat servings in the microwave or in the oven at 350ºF until warmed through. Freezer. Baked cheeseburger casserole is also great to freeze. Cover the casserole or wrap it tightly in plastic wrap, plus a layer of foil. You can also store smaller portions in an airtight, freezer-safe container. Store leftovers frozen for up to 3 months, and defrost them in the fridge before reheating. More Pasta Casserole Recipes Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description This cheeseburger casserole is an easy weeknight pasta bake filled with all the cheeseburger essentials: seasoned beef, onion, tomato, and lots of melty cheese! 1 pound lean ground beef 1 yellow onion, diced 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 teaspoon chili powder 1 teaspoon Italian seasoning 2 1/2 tablespoons tomato paste 2 garlic cloves, minced 3 cups beef broth, or chicken stock 12 oz cavatappi pasta, uncooked (rotini also works well) 1/3 cup milk 3/4 cup sour cream 1 1/2 cups mozzarella cheese, shredded 1 1/2 cups cheddar cheese, shredded Green onions for garnish Preheat your oven to 375°F. In a large skillet over medium-high heat, brown the ground beef, until almost completely cooked. Add the diced onion, salt, black pepper, chili powder, and Italian seasoning to the skillet with the ground beef. Stir and cook until the onions are softened for about 5 minutes. Stir in the tomato paste and minced garlic until well combined. Add the beef broth and uncooked cavatappi pasta to the skillet and bring the mixture to a simmer. Cover with a lid and let it simmer for about 10 minutes, or until the pasta is al dente (cooked but still firm). In a separate bowl, whisk together the milk and sour cream. Pour this mixture into the skillet, stirring it into the pasta and meat mixture. Add half of the shredded mozzarella and cheddar cheese to the skillet and mix until melted and well combined. Transfer the mixture to a 13×9-inch casserole dish and spread it evenly. Sprinkle the remaining shredded mozzarella and cheddar cheese over the top of the casserole. Bake the casserole in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly. Once cooked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped green onions. Want To Save This Recipe?Find more recipes like this: Source link

[tameblog]

By: Shelly Posted: Jan 12, 2025 This is the best French onion chicken recipe! It’s a quick and easy one-pan dinner with juicy chicken breasts smothered in caramelized onions and melty Gruyère cheese.  I don’t know what I love more on a cozy weeknight: French onion soup, or skillet dinners like my creamy garlic parmesan chicken and saucy skillet chicken parmesan. This recipe covers both! This French onion chicken is exactly what my week needed. It’s quicker to make than actual French onion soup, and it’s packed with all the flavors I know and love: jammy caramelized onions in a rich gravy, smothered beneath a layer of broiled Gruyère and Swiss cheese. I cook everything in the same skillet, and the chicken sears up perfectly tender, locking in all the juices and flavors in the pan. Why I Love This Easy French Onion Chicken Recipe One pan. This skillet French onion chicken has everything I love about French onion soup, with hardly any mess. We’ll caramelize the onions, cook the chicken, and pull everything together with a rich, beefy gravy and melted cheese, all in one pan. Satisfying. Juicy chicken breast makes this recipe heartier, and perfect for a family dinner. I serve my French onion chicken over a mountain of buttery mashed potatoes. It’s the only comfort food I need in my life between now and spring! Use up leftovers. If you have leftover baked chicken breasts in the fridge or freezer, this recipe is the perfect excuse to take them out. Simply prepare the onion gravy, and then nestle the chicken into the skillet to heat through. Ingredients You’ll Need These are some notes on what you’ll need to make this skillet French onion chicken. You’ll find the printable ingredients list along with the full recipe amounts in the recipe card after the post. Olive Oil – Or your preferred cooking oil, for sautéeing the onions. Onions – I recommend yellow or white onions for this recipe. Red onions are too soft and won’t caramelize as nicely. Cut the onion into even slices. Garlic Powder – Along with salt and pepper. You can substitute onion powder for garlic powder if needed. Chicken – I like to use boneless, skinless chicken breasts. If your chicken breasts aren’t all the same size, it’s a good idea to pound them to an even thickness using a meat tenderizer (or rolling pin). You could also use chicken thighs, though they may take slightly longer to cook. Butter and Flour – You’ll combine and cook the two to make a roux to thicken the sauce the same way you’d thicken French onion soup. I recommend all-purpose flour. Beef Broth – I recommend low-sodium beef broth or stock. Chicken stock works, too, though the flavor won’t be quite as rich. Herbs – Dried oregano and thyme. You could also use fresh herbs. Cheese – I top this French onion chicken with a mix of traditional Gruyère (a type of hard French cheese) and shredded Swiss cheese. Shredded cheddar or parmesan works in a pinch. How to Make French Onion Chicken The trick to caramelizing onions is low heat and patience – it takes time to reduce your humble onion to sweet, buttery goodness, but it’s definitely worth the extra step. I’ll walk you through how to caramelize onions below before we turn them into the most delicious French onion chicken. It’s easy! Scroll to the recipe card for the printable instructions. Slice the onions and add them to the skillet. Cook for 10 minutes to caramelize. Caramelize the onions. First things first, get your onions sautéeing in olive oil over medium heat. Cook for 10 minutes, or until the onions are golden and caramelized. Afterward, move the onions to a plate and tent them with foil to keep warm. Season the chicken breasts. Cook the chicken. Cook the chicken. Meanwhile, season the chicken with garlic powder, salt, and pepper. Add the chicken to the same skillet you used to caramelize the onions. Sear the chicken for 5-6 minutes per side until it’s cooked through. Make a roux from butter and flour. Add the broth and seasonings. Make the sauce. Set the chicken aside with the onions. In the skillet, melt butter and then stir in the flour, followed by the beef broth and dried herbs. Give the sauce a quick season to taste and simmer to thicken for 1-2 minutes. Add the chicken back to the pan. Top with cheese, broil, and serve! Put it all together. With the sauce still simmering, nestle the chicken back into the skillet and top that with half the onions. Sprinkle the grated cheese and the remaining onions over top. Lastly, pop the French onion chicken under the broiler for a couple of minutes. Serve with a big pile of mashed potatoes, and enjoy! Tips and Variations Use the right onions. Traditional French onion soup calls for yellow onions, so that’s what I recommend you use for this recipe. They’re readily available in most grocery stores, too. White or brown onions are your next best option. If you can’t find Gruyère cheese, simply substitute it with more Swiss cheese instead. Deglaze the pan. After you pour in the beef broth and get it simmering, use a (not metal) spatula to gently scrape up any stuck-on bits from the bottom of the pan. Those stuck-on bits are where all the flavor lies! Storing and Reheating Leftovers Refrigerate. Keep any leftover French onion chicken in an airtight container in the fridge for up to 3 days.  Reheat. You can reheat this chicken in the microwave, oven, or in a skillet. Whichever method you choose, I recommend sprinkling over a little freshly grated cheese before reheating to refresh the flavor and texture. Freeze. If you’d like to freeze this chicken, store it in a freezer-safe container to freeze for 2-3 months. Thaw the chicken in the fridge overnight before reheating. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description French onion chicken is a quick and easy one-pan dinner with juicy chicken breasts smothered in caramelized onions and melty Gruyère cheese. Serve this chicken with mashed potatoes or crusty bread to sop up the leftover gravy! 2 tablespoons olive oil 2 large yellow onions, thinly sliced 1 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 4 chicken breasts (1 1/2 – 2 pounds) 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups low-sodium beef broth 1 teaspoon dried oregano 1 teaspoon dried thyme 8 ounces Swiss cheese, grated 8 ounces Gruyere cheese, grated Heat the olive oil in a large (oven-safe) skillet over medium heat. Add in the sliced onions and sauté until caramelized to a deep golden brown, about 10 minutes. Remove the ovens to a plate, tent with foil, and set aside. Season the chicken with the garlic powder, salt, and pepper. Add the chicken into the same skillet and cook for 5 – 6 minutes on each side or until cooked throughout and no longer pink. Set aside with the onions. Melt the butter in your skillet, then add the flour and stir until combined. Add in the beef broth, oregano, thyme, and more salt and pepper to taste, and let simmer for 1-2 minutes until it starts to thicken. Reduce the heat to a simmer, and add the chicken and half of the onions back to the dish along with any juices on the plate. Top with the grated cheeses and the remaining onions. Preheat the oven to broil. Place the skillet in the oven and broil for 1-2 minutes or until the cheese is melted. Notes Store airtight in the refrigerator for up to 3 days. Want To Save This Recipe?Find more recipes like this: Source link

[ramestoryworld]

By: Shelly Posted: Jan 12, 2025 This is the best French onion chicken recipe! It’s a quick and easy one-pan dinner with juicy chicken breasts smothered in caramelized onions and melty Gruyère cheese.  I don’t know what I love more on a cozy weeknight: French onion soup, or skillet dinners like my creamy garlic parmesan chicken and saucy skillet chicken parmesan. This recipe covers both! This French onion chicken is exactly what my week needed. It’s quicker to make than actual French onion soup, and it’s packed with all the flavors I know and love: jammy caramelized onions in a rich gravy, smothered beneath a layer of broiled Gruyère and Swiss cheese. I cook everything in the same skillet, and the chicken sears up perfectly tender, locking in all the juices and flavors in the pan. Why I Love This Easy French Onion Chicken Recipe One pan. This skillet French onion chicken has everything I love about French onion soup, with hardly any mess. We’ll caramelize the onions, cook the chicken, and pull everything together with a rich, beefy gravy and melted cheese, all in one pan. Satisfying. Juicy chicken breast makes this recipe heartier, and perfect for a family dinner. I serve my French onion chicken over a mountain of buttery mashed potatoes. It’s the only comfort food I need in my life between now and spring! Use up leftovers. If you have leftover baked chicken breasts in the fridge or freezer, this recipe is the perfect excuse to take them out. Simply prepare the onion gravy, and then nestle the chicken into the skillet to heat through. Ingredients You’ll Need These are some notes on what you’ll need to make this skillet French onion chicken. You’ll find the printable ingredients list along with the full recipe amounts in the recipe card after the post. Olive Oil – Or your preferred cooking oil, for sautéeing the onions. Onions – I recommend yellow or white onions for this recipe. Red onions are too soft and won’t caramelize as nicely. Cut the onion into even slices. Garlic Powder – Along with salt and pepper. You can substitute onion powder for garlic powder if needed. Chicken – I like to use boneless, skinless chicken breasts. If your chicken breasts aren’t all the same size, it’s a good idea to pound them to an even thickness using a meat tenderizer (or rolling pin). You could also use chicken thighs, though they may take slightly longer to cook. Butter and Flour – You’ll combine and cook the two to make a roux to thicken the sauce the same way you’d thicken French onion soup. I recommend all-purpose flour. Beef Broth – I recommend low-sodium beef broth or stock. Chicken stock works, too, though the flavor won’t be quite as rich. Herbs – Dried oregano and thyme. You could also use fresh herbs. Cheese – I top this French onion chicken with a mix of traditional Gruyère (a type of hard French cheese) and shredded Swiss cheese. Shredded cheddar or parmesan works in a pinch. How to Make French Onion Chicken The trick to caramelizing onions is low heat and patience – it takes time to reduce your humble onion to sweet, buttery goodness, but it’s definitely worth the extra step. I’ll walk you through how to caramelize onions below before we turn them into the most delicious French onion chicken. It’s easy! Scroll to the recipe card for the printable instructions. Slice the onions and add them to the skillet. Cook for 10 minutes to caramelize. Caramelize the onions. First things first, get your onions sautéeing in olive oil over medium heat. Cook for 10 minutes, or until the onions are golden and caramelized. Afterward, move the onions to a plate and tent them with foil to keep warm. Season the chicken breasts. Cook the chicken. Cook the chicken. Meanwhile, season the chicken with garlic powder, salt, and pepper. Add the chicken to the same skillet you used to caramelize the onions. Sear the chicken for 5-6 minutes per side until it’s cooked through. Make a roux from butter and flour. Add the broth and seasonings. Make the sauce. Set the chicken aside with the onions. In the skillet, melt butter and then stir in the flour, followed by the beef broth and dried herbs. Give the sauce a quick season to taste and simmer to thicken for 1-2 minutes. Add the chicken back to the pan. Top with cheese, broil, and serve! Put it all together. With the sauce still simmering, nestle the chicken back into the skillet and top that with half the onions. Sprinkle the grated cheese and the remaining onions over top. Lastly, pop the French onion chicken under the broiler for a couple of minutes. Serve with a big pile of mashed potatoes, and enjoy! Tips and Variations Use the right onions. Traditional French onion soup calls for yellow onions, so that’s what I recommend you use for this recipe. They’re readily available in most grocery stores, too. White or brown onions are your next best option. If you can’t find Gruyère cheese, simply substitute it with more Swiss cheese instead. Deglaze the pan. After you pour in the beef broth and get it simmering, use a (not metal) spatula to gently scrape up any stuck-on bits from the bottom of the pan. Those stuck-on bits are where all the flavor lies! Storing and Reheating Leftovers Refrigerate. Keep any leftover French onion chicken in an airtight container in the fridge for up to 3 days.  Reheat. You can reheat this chicken in the microwave, oven, or in a skillet. Whichever method you choose, I recommend sprinkling over a little freshly grated cheese before reheating to refresh the flavor and texture. Freeze. If you’d like to freeze this chicken, store it in a freezer-safe container to freeze for 2-3 months. Thaw the chicken in the fridge overnight before reheating. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description French onion chicken is a quick and easy one-pan dinner with juicy chicken breasts smothered in caramelized onions and melty Gruyère cheese. Serve this chicken with mashed potatoes or crusty bread to sop up the leftover gravy! 2 tablespoons olive oil 2 large yellow onions, thinly sliced 1 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 4 chicken breasts (1 1/2 – 2 pounds) 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups low-sodium beef broth 1 teaspoon dried oregano 1 teaspoon dried thyme 8 ounces Swiss cheese, grated 8 ounces Gruyere cheese, grated Heat the olive oil in a large (oven-safe) skillet over medium heat. Add in the sliced onions and sauté until caramelized to a deep golden brown, about 10 minutes. Remove the ovens to a plate, tent with foil, and set aside. Season the chicken with the garlic powder, salt, and pepper. Add the chicken into the same skillet and cook for 5 – 6 minutes on each side or until cooked throughout and no longer pink. Set aside with the onions. Melt the butter in your skillet, then add the flour and stir until combined. Add in the beef broth, oregano, thyme, and more salt and pepper to taste, and let simmer for 1-2 minutes until it starts to thicken. Reduce the heat to a simmer, and add the chicken and half of the onions back to the dish along with any juices on the plate. Top with the grated cheeses and the remaining onions. Preheat the oven to broil. Place the skillet in the oven and broil for 1-2 minutes or until the cheese is melted. Notes Store airtight in the refrigerator for up to 3 days. Want To Save This Recipe?Find more recipes like this: Source link

[alexha2210]

By: Shelly Posted: Jan 12, 2025 This is the best French onion chicken recipe! It’s a quick and easy one-pan dinner with juicy chicken breasts smothered in caramelized onions and melty Gruyère cheese.  I don’t know what I love more on a cozy weeknight: French onion soup, or skillet dinners like my creamy garlic parmesan chicken and saucy skillet chicken parmesan. This recipe covers both! This French onion chicken is exactly what my week needed. It’s quicker to make than actual French onion soup, and it’s packed with all the flavors I know and love: jammy caramelized onions in a rich gravy, smothered beneath a layer of broiled Gruyère and Swiss cheese. I cook everything in the same skillet, and the chicken sears up perfectly tender, locking in all the juices and flavors in the pan. Why I Love This Easy French Onion Chicken Recipe One pan. This skillet French onion chicken has everything I love about French onion soup, with hardly any mess. We’ll caramelize the onions, cook the chicken, and pull everything together with a rich, beefy gravy and melted cheese, all in one pan. Satisfying. Juicy chicken breast makes this recipe heartier, and perfect for a family dinner. I serve my French onion chicken over a mountain of buttery mashed potatoes. It’s the only comfort food I need in my life between now and spring! Use up leftovers. If you have leftover baked chicken breasts in the fridge or freezer, this recipe is the perfect excuse to take them out. Simply prepare the onion gravy, and then nestle the chicken into the skillet to heat through. Ingredients You’ll Need These are some notes on what you’ll need to make this skillet French onion chicken. You’ll find the printable ingredients list along with the full recipe amounts in the recipe card after the post. Olive Oil – Or your preferred cooking oil, for sautéeing the onions. Onions – I recommend yellow or white onions for this recipe. Red onions are too soft and won’t caramelize as nicely. Cut the onion into even slices. Garlic Powder – Along with salt and pepper. You can substitute onion powder for garlic powder if needed. Chicken – I like to use boneless, skinless chicken breasts. If your chicken breasts aren’t all the same size, it’s a good idea to pound them to an even thickness using a meat tenderizer (or rolling pin). You could also use chicken thighs, though they may take slightly longer to cook. Butter and Flour – You’ll combine and cook the two to make a roux to thicken the sauce the same way you’d thicken French onion soup. I recommend all-purpose flour. Beef Broth – I recommend low-sodium beef broth or stock. Chicken stock works, too, though the flavor won’t be quite as rich. Herbs – Dried oregano and thyme. You could also use fresh herbs. Cheese – I top this French onion chicken with a mix of traditional Gruyère (a type of hard French cheese) and shredded Swiss cheese. Shredded cheddar or parmesan works in a pinch. How to Make French Onion Chicken The trick to caramelizing onions is low heat and patience – it takes time to reduce your humble onion to sweet, buttery goodness, but it’s definitely worth the extra step. I’ll walk you through how to caramelize onions below before we turn them into the most delicious French onion chicken. It’s easy! Scroll to the recipe card for the printable instructions. Slice the onions and add them to the skillet. Cook for 10 minutes to caramelize. Caramelize the onions. First things first, get your onions sautéeing in olive oil over medium heat. Cook for 10 minutes, or until the onions are golden and caramelized. Afterward, move the onions to a plate and tent them with foil to keep warm. Season the chicken breasts. Cook the chicken. Cook the chicken. Meanwhile, season the chicken with garlic powder, salt, and pepper. Add the chicken to the same skillet you used to caramelize the onions. Sear the chicken for 5-6 minutes per side until it’s cooked through. Make a roux from butter and flour. Add the broth and seasonings. Make the sauce. Set the chicken aside with the onions. In the skillet, melt butter and then stir in the flour, followed by the beef broth and dried herbs. Give the sauce a quick season to taste and simmer to thicken for 1-2 minutes. Add the chicken back to the pan. Top with cheese, broil, and serve! Put it all together. With the sauce still simmering, nestle the chicken back into the skillet and top that with half the onions. Sprinkle the grated cheese and the remaining onions over top. Lastly, pop the French onion chicken under the broiler for a couple of minutes. Serve with a big pile of mashed potatoes, and enjoy! Tips and Variations Use the right onions. Traditional French onion soup calls for yellow onions, so that’s what I recommend you use for this recipe. They’re readily available in most grocery stores, too. White or brown onions are your next best option. If you can’t find Gruyère cheese, simply substitute it with more Swiss cheese instead. Deglaze the pan. After you pour in the beef broth and get it simmering, use a (not metal) spatula to gently scrape up any stuck-on bits from the bottom of the pan. Those stuck-on bits are where all the flavor lies! Storing and Reheating Leftovers Refrigerate. Keep any leftover French onion chicken in an airtight container in the fridge for up to 3 days.  Reheat. You can reheat this chicken in the microwave, oven, or in a skillet. Whichever method you choose, I recommend sprinkling over a little freshly grated cheese before reheating to refresh the flavor and texture. Freeze. If you’d like to freeze this chicken, store it in a freezer-safe container to freeze for 2-3 months. Thaw the chicken in the fridge overnight before reheating. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description French onion chicken is a quick and easy one-pan dinner with juicy chicken breasts smothered in caramelized onions and melty Gruyère cheese. Serve this chicken with mashed potatoes or crusty bread to sop up the leftover gravy! 2 tablespoons olive oil 2 large yellow onions, thinly sliced 1 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 4 chicken breasts (1 1/2 – 2 pounds) 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups low-sodium beef broth 1 teaspoon dried oregano 1 teaspoon dried thyme 8 ounces Swiss cheese, grated 8 ounces Gruyere cheese, grated Heat the olive oil in a large (oven-safe) skillet over medium heat. Add in the sliced onions and sauté until caramelized to a deep golden brown, about 10 minutes. Remove the ovens to a plate, tent with foil, and set aside. Season the chicken with the garlic powder, salt, and pepper. Add the chicken into the same skillet and cook for 5 – 6 minutes on each side or until cooked throughout and no longer pink. Set aside with the onions. Melt the butter in your skillet, then add the flour and stir until combined. Add in the beef broth, oregano, thyme, and more salt and pepper to taste, and let simmer for 1-2 minutes until it starts to thicken. Reduce the heat to a simmer, and add the chicken and half of the onions back to the dish along with any juices on the plate. Top with the grated cheeses and the remaining onions. Preheat the oven to broil. Place the skillet in the oven and broil for 1-2 minutes or until the cheese is melted. Notes Store airtight in the refrigerator for up to 3 days. Want To Save This Recipe?Find more recipes like this: Source link

[angusstory]

By: Shelly Posted: Jan 12, 2025 This is the best French onion chicken recipe! It’s a quick and easy one-pan dinner with juicy chicken breasts smothered in caramelized onions and melty Gruyère cheese.  I don’t know what I love more on a cozy weeknight: French onion soup, or skillet dinners like my creamy garlic parmesan chicken and saucy skillet chicken parmesan. This recipe covers both! This French onion chicken is exactly what my week needed. It’s quicker to make than actual French onion soup, and it’s packed with all the flavors I know and love: jammy caramelized onions in a rich gravy, smothered beneath a layer of broiled Gruyère and Swiss cheese. I cook everything in the same skillet, and the chicken sears up perfectly tender, locking in all the juices and flavors in the pan. Why I Love This Easy French Onion Chicken Recipe One pan. This skillet French onion chicken has everything I love about French onion soup, with hardly any mess. We’ll caramelize the onions, cook the chicken, and pull everything together with a rich, beefy gravy and melted cheese, all in one pan. Satisfying. Juicy chicken breast makes this recipe heartier, and perfect for a family dinner. I serve my French onion chicken over a mountain of buttery mashed potatoes. It’s the only comfort food I need in my life between now and spring! Use up leftovers. If you have leftover baked chicken breasts in the fridge or freezer, this recipe is the perfect excuse to take them out. Simply prepare the onion gravy, and then nestle the chicken into the skillet to heat through. Ingredients You’ll Need These are some notes on what you’ll need to make this skillet French onion chicken. You’ll find the printable ingredients list along with the full recipe amounts in the recipe card after the post. Olive Oil – Or your preferred cooking oil, for sautéeing the onions. Onions – I recommend yellow or white onions for this recipe. Red onions are too soft and won’t caramelize as nicely. Cut the onion into even slices. Garlic Powder – Along with salt and pepper. You can substitute onion powder for garlic powder if needed. Chicken – I like to use boneless, skinless chicken breasts. If your chicken breasts aren’t all the same size, it’s a good idea to pound them to an even thickness using a meat tenderizer (or rolling pin). You could also use chicken thighs, though they may take slightly longer to cook. Butter and Flour – You’ll combine and cook the two to make a roux to thicken the sauce the same way you’d thicken French onion soup. I recommend all-purpose flour. Beef Broth – I recommend low-sodium beef broth or stock. Chicken stock works, too, though the flavor won’t be quite as rich. Herbs – Dried oregano and thyme. You could also use fresh herbs. Cheese – I top this French onion chicken with a mix of traditional Gruyère (a type of hard French cheese) and shredded Swiss cheese. Shredded cheddar or parmesan works in a pinch. How to Make French Onion Chicken The trick to caramelizing onions is low heat and patience – it takes time to reduce your humble onion to sweet, buttery goodness, but it’s definitely worth the extra step. I’ll walk you through how to caramelize onions below before we turn them into the most delicious French onion chicken. It’s easy! Scroll to the recipe card for the printable instructions. Slice the onions and add them to the skillet. Cook for 10 minutes to caramelize. Caramelize the onions. First things first, get your onions sautéeing in olive oil over medium heat. Cook for 10 minutes, or until the onions are golden and caramelized. Afterward, move the onions to a plate and tent them with foil to keep warm. Season the chicken breasts. Cook the chicken. Cook the chicken. Meanwhile, season the chicken with garlic powder, salt, and pepper. Add the chicken to the same skillet you used to caramelize the onions. Sear the chicken for 5-6 minutes per side until it’s cooked through. Make a roux from butter and flour. Add the broth and seasonings. Make the sauce. Set the chicken aside with the onions. In the skillet, melt butter and then stir in the flour, followed by the beef broth and dried herbs. Give the sauce a quick season to taste and simmer to thicken for 1-2 minutes. Add the chicken back to the pan. Top with cheese, broil, and serve! Put it all together. With the sauce still simmering, nestle the chicken back into the skillet and top that with half the onions. Sprinkle the grated cheese and the remaining onions over top. Lastly, pop the French onion chicken under the broiler for a couple of minutes. Serve with a big pile of mashed potatoes, and enjoy! Tips and Variations Use the right onions. Traditional French onion soup calls for yellow onions, so that’s what I recommend you use for this recipe. They’re readily available in most grocery stores, too. White or brown onions are your next best option. If you can’t find Gruyère cheese, simply substitute it with more Swiss cheese instead. Deglaze the pan. After you pour in the beef broth and get it simmering, use a (not metal) spatula to gently scrape up any stuck-on bits from the bottom of the pan. Those stuck-on bits are where all the flavor lies! Storing and Reheating Leftovers Refrigerate. Keep any leftover French onion chicken in an airtight container in the fridge for up to 3 days.  Reheat. You can reheat this chicken in the microwave, oven, or in a skillet. Whichever method you choose, I recommend sprinkling over a little freshly grated cheese before reheating to refresh the flavor and texture. Freeze. If you’d like to freeze this chicken, store it in a freezer-safe container to freeze for 2-3 months. Thaw the chicken in the fridge overnight before reheating. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description French onion chicken is a quick and easy one-pan dinner with juicy chicken breasts smothered in caramelized onions and melty Gruyère cheese. Serve this chicken with mashed potatoes or crusty bread to sop up the leftover gravy! 2 tablespoons olive oil 2 large yellow onions, thinly sliced 1 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 4 chicken breasts (1 1/2 – 2 pounds) 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups low-sodium beef broth 1 teaspoon dried oregano 1 teaspoon dried thyme 8 ounces Swiss cheese, grated 8 ounces Gruyere cheese, grated Heat the olive oil in a large (oven-safe) skillet over medium heat. Add in the sliced onions and sauté until caramelized to a deep golden brown, about 10 minutes. Remove the ovens to a plate, tent with foil, and set aside. Season the chicken with the garlic powder, salt, and pepper. Add the chicken into the same skillet and cook for 5 – 6 minutes on each side or until cooked throughout and no longer pink. Set aside with the onions. Melt the butter in your skillet, then add the flour and stir until combined. Add in the beef broth, oregano, thyme, and more salt and pepper to taste, and let simmer for 1-2 minutes until it starts to thicken. Reduce the heat to a simmer, and add the chicken and half of the onions back to the dish along with any juices on the plate. Top with the grated cheeses and the remaining onions. Preheat the oven to broil. Place the skillet in the oven and broil for 1-2 minutes or until the cheese is melted. Notes Store airtight in the refrigerator for up to 3 days. Want To Save This Recipe?Find more recipes like this: Source link

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By: Shelly Posted: Jan 12, 2025 This is the best French onion chicken recipe! It’s a quick and easy one-pan dinner with juicy chicken breasts smothered in caramelized onions and melty Gruyère cheese.  I don’t know what I love more on a cozy weeknight: French onion soup, or skillet dinners like my creamy garlic parmesan chicken and saucy skillet chicken parmesan. This recipe covers both! This French onion chicken is exactly what my week needed. It’s quicker to make than actual French onion soup, and it’s packed with all the flavors I know and love: jammy caramelized onions in a rich gravy, smothered beneath a layer of broiled Gruyère and Swiss cheese. I cook everything in the same skillet, and the chicken sears up perfectly tender, locking in all the juices and flavors in the pan. Why I Love This Easy French Onion Chicken Recipe One pan. This skillet French onion chicken has everything I love about French onion soup, with hardly any mess. We’ll caramelize the onions, cook the chicken, and pull everything together with a rich, beefy gravy and melted cheese, all in one pan. Satisfying. Juicy chicken breast makes this recipe heartier, and perfect for a family dinner. I serve my French onion chicken over a mountain of buttery mashed potatoes. It’s the only comfort food I need in my life between now and spring! Use up leftovers. If you have leftover baked chicken breasts in the fridge or freezer, this recipe is the perfect excuse to take them out. Simply prepare the onion gravy, and then nestle the chicken into the skillet to heat through. Ingredients You’ll Need These are some notes on what you’ll need to make this skillet French onion chicken. You’ll find the printable ingredients list along with the full recipe amounts in the recipe card after the post. Olive Oil – Or your preferred cooking oil, for sautéeing the onions. Onions – I recommend yellow or white onions for this recipe. Red onions are too soft and won’t caramelize as nicely. Cut the onion into even slices. Garlic Powder – Along with salt and pepper. You can substitute onion powder for garlic powder if needed. Chicken – I like to use boneless, skinless chicken breasts. If your chicken breasts aren’t all the same size, it’s a good idea to pound them to an even thickness using a meat tenderizer (or rolling pin). You could also use chicken thighs, though they may take slightly longer to cook. Butter and Flour – You’ll combine and cook the two to make a roux to thicken the sauce the same way you’d thicken French onion soup. I recommend all-purpose flour. Beef Broth – I recommend low-sodium beef broth or stock. Chicken stock works, too, though the flavor won’t be quite as rich. Herbs – Dried oregano and thyme. You could also use fresh herbs. Cheese – I top this French onion chicken with a mix of traditional Gruyère (a type of hard French cheese) and shredded Swiss cheese. Shredded cheddar or parmesan works in a pinch. How to Make French Onion Chicken The trick to caramelizing onions is low heat and patience – it takes time to reduce your humble onion to sweet, buttery goodness, but it’s definitely worth the extra step. I’ll walk you through how to caramelize onions below before we turn them into the most delicious French onion chicken. It’s easy! Scroll to the recipe card for the printable instructions. Slice the onions and add them to the skillet. Cook for 10 minutes to caramelize. Caramelize the onions. First things first, get your onions sautéeing in olive oil over medium heat. Cook for 10 minutes, or until the onions are golden and caramelized. Afterward, move the onions to a plate and tent them with foil to keep warm. Season the chicken breasts. Cook the chicken. Cook the chicken. Meanwhile, season the chicken with garlic powder, salt, and pepper. Add the chicken to the same skillet you used to caramelize the onions. Sear the chicken for 5-6 minutes per side until it’s cooked through. Make a roux from butter and flour. Add the broth and seasonings. Make the sauce. Set the chicken aside with the onions. In the skillet, melt butter and then stir in the flour, followed by the beef broth and dried herbs. Give the sauce a quick season to taste and simmer to thicken for 1-2 minutes. Add the chicken back to the pan. Top with cheese, broil, and serve! Put it all together. With the sauce still simmering, nestle the chicken back into the skillet and top that with half the onions. Sprinkle the grated cheese and the remaining onions over top. Lastly, pop the French onion chicken under the broiler for a couple of minutes. Serve with a big pile of mashed potatoes, and enjoy! Tips and Variations Use the right onions. Traditional French onion soup calls for yellow onions, so that’s what I recommend you use for this recipe. They’re readily available in most grocery stores, too. White or brown onions are your next best option. If you can’t find Gruyère cheese, simply substitute it with more Swiss cheese instead. Deglaze the pan. After you pour in the beef broth and get it simmering, use a (not metal) spatula to gently scrape up any stuck-on bits from the bottom of the pan. Those stuck-on bits are where all the flavor lies! Storing and Reheating Leftovers Refrigerate. Keep any leftover French onion chicken in an airtight container in the fridge for up to 3 days.  Reheat. You can reheat this chicken in the microwave, oven, or in a skillet. Whichever method you choose, I recommend sprinkling over a little freshly grated cheese before reheating to refresh the flavor and texture. Freeze. If you’d like to freeze this chicken, store it in a freezer-safe container to freeze for 2-3 months. Thaw the chicken in the fridge overnight before reheating. Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Description French onion chicken is a quick and easy one-pan dinner with juicy chicken breasts smothered in caramelized onions and melty Gruyère cheese. Serve this chicken with mashed potatoes or crusty bread to sop up the leftover gravy! 2 tablespoons olive oil 2 large yellow onions, thinly sliced 1 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 4 chicken breasts (1 1/2 – 2 pounds) 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups low-sodium beef broth 1 teaspoon dried oregano 1 teaspoon dried thyme 8 ounces Swiss cheese, grated 8 ounces Gruyere cheese, grated Heat the olive oil in a large (oven-safe) skillet over medium heat. Add in the sliced onions and sauté until caramelized to a deep golden brown, about 10 minutes. Remove the ovens to a plate, tent with foil, and set aside. Season the chicken with the garlic powder, salt, and pepper. Add the chicken into the same skillet and cook for 5 – 6 minutes on each side or until cooked throughout and no longer pink. Set aside with the onions. Melt the butter in your skillet, then add the flour and stir until combined. Add in the beef broth, oregano, thyme, and more salt and pepper to taste, and let simmer for 1-2 minutes until it starts to thicken. Reduce the heat to a simmer, and add the chicken and half of the onions back to the dish along with any juices on the plate. Top with the grated cheeses and the remaining onions. Preheat the oven to broil. Place the skillet in the oven and broil for 1-2 minutes or until the cheese is melted. Notes Store airtight in the refrigerator for up to 3 days. Want To Save This Recipe?Find more recipes like this: Source link