#easy shredded beef ideas

[foodfoodfoodffoods]

TACO SALAD YAAAASSS

[ostrichmonkey-games]

Crews? Homebase? Headquarters?

Been thinking a lot about Crews in Blades/Forged in the Dark, and how I want to play with those ideas in Furry Crime Game (sidenote: I really need to come up with an actual title for this game before that sticks permanently).

The general idea of Crews in Blades "exist to create a legacy that will last beyond the founding members" (p. 91, BitD). My personal view of Blades is that it has a lot in common with Darkest Dungeon - its just as much about the moment to moment, zoomed in character-play as it is (maybe even more so) about the zoomed out progression that happens through the Crew and the world around the players.

Characters in Blades are not designed to stick around for very long. Stress, harm, and trauma pile up very quickly. I fondly call the game a "meatgrinder" and I'm not joking! Unless you are the most cautious player, your PC is going to get shredded (and cautious play is just not nearly as fun in Blades, it is way better to embrace the meatgrinder experience and go for it).

So anyways, Crews stick around, forming your table's legacy, while your characters get turned into ground beef. Got it. But, in all my experiences of playing and running Forged in the Dark games (which, most of them adopt very similar "meatgrinder" experiences to Blades, everyone seems to care waaaaaaay more about the characters over the Crew. Its very easy to forget about the Crew, when you're focused on your cool little Crime Guy that you want to keep alive as long as possible, because little crime guys are fun.

Now, I like Crews! I think they're an interesting piece of design and fit very well into the whole engine of Blades in the Dark. But for the style of play I love (character focused vs legacy focused), they can feel a little too "board game-y" to engage with.

Compared to Blades, I'm planning on having PCs in Furry Crime Game being a bit more sturdy than their BitD counterparts, so the design space for a lasting "legacy" isn't as important. But! The idea of having this shared advancement, that progresses as the group of PCs also advance is fun.

So, where I'm at right now is some sort of headquarters/homebase that the PCs all share that gets upgraded and evolves over time (building on ideas from Blades' turf mechanics I think). Actually, I think whatever this HQ thing is going to turn into is going to involve folding a lot of Crew and turf tech into one thing. The hard part will be making it feel like a character that the table wont forget about lol.

I think tying some new downtime actions to the HQ is an interesting way to go. @temporalhiccup's Twilight Throne has some really fun downtime actions that are great at setting scenes and exploring character relationships. So, creating downtime actions (which who knows, could maybe be upgraded as you play) that take place specifically within the HQ and provides a framework for exploring the HQ as a "character" and also for exploring your character (and their relationships with the other characters), feels particularly fruitful.

Still a looooooong way to go on designing this game, I really need to finish Dark Confluence first, but I think it's gonna be very cool once its done!

Here's a little peek at the doc's outline as a treat though.

[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

[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

[jordanandegypt]

Zürich, Switzerland

Tuesday, Sept 10, 2024

Greetings All.  We are in Zurich trying to change our body clocks by 6 hours.  Easier said than done.  We flew yesterday from Detroit to Amsterdam and the idea is to sleep the night away as we transverse the Atlantic - but both Mark and I got maybe 2 - 2.5 hours of sleep during our 7 hour flight.  We left Detroit at 6:30 PM and arrived 7 hours later in Amsterdam at 8:30 AM their time. - but at 1:30 AM our time.  We had a short layover (1 hr and 25 minutes) but in Amsterdam this is JUST enough time to get to your next flight - so we got to the gate and boarded.  The flight from Amsterdam to Zürich is only an hour and while I may have slept on that flight it was not more than 20 minutes.

We got a pretty pricey cab from the airport to our hotel - but we could not face figuring out public transportation as tired as we were.  Sadly - our hotel room was not ready.  We opted for a leisurely lunch in which Mark had cold spicy melon soup and I have garam marsala butter chicken - both delicious - but really all we wanted was a bed to stretch out on.  (Don’t worry I will not tell you everything we eat!!) After lunch we got the news that our room still wasn’t ready and I did something I have NEVER done - feel asleep in a chair in the lobby of the hotel.  But by 3:30 we were in our hotel and we opted for naps - until 5:00.  Hopefully bedtime will come easily...

Enough about us…. Let’s get to our adventure...

The theme for this trip is “OLD STUFF.”  We will start with "real old" and work our way to "OMG WAY WAY OLD."  We, in the US, get so excited when we see a structure from the late 1600s  or early 1700s - but that is a joke in this part of the world - kinda a “baby building.”  

So let’s start with Zürich Switzerland - our current “home."

From what we have seen, Zürich is a beautiful city surrounded by the foothills of the Alps mountains located at the northern end of Lake Zürich and built on Limmat River (pronounced “Limit” that flows from Lake Zürich.  This city has a history going back centuries. 

The town was founded by the Romans a bit over 2,000 years ago. Recent excavations show evidence of settlement even before that -  over 6,400 years ago. 

We explored the old city from about 5:30 to 9:00 - or 17:30 to 21:00 - as any citizen of the world would say - with a a few exceptions - like us.

Surprises:  There are no “walk/don’t walk” signs - pedestrians just have the right of way - PERIOD!

There is graffiti everywhere - I was shocked!

EVERYONE smokes!  Or it seems that way.  DISGUSTING!

I went to buy our 24 hour pass for public transportation and was told to just keep in with us.  If asked we would have to show it - but there is no check in - check out system.  Trust, my friends.

Things we expected:  Public transportation options would be numerous and easy to use and very clean.

People would be helpful and kind

Things would be EXPENSIVE.

We took the tram to old town and at one point saw this:

While we were listening to  this:  

Kind of eye and ear candy.

I think I forgot to say what the Swiss flag looked like - so here you go…

We ate dinner at an outdoor cafe - late - (when in Rome, so they say) and it was outstanding.  Mark had cold roast beef with horseradish sauce and I had “Rösti” with smoked salmon, onions, capers and a dill sauce.  OMG!!!

Rösti is shredded potatoes fried in butter and made into a mound.  You can get lots of different kinds of “Rösti’ and I highly recommend it.  Split with someone  - it is huge.  (It will be breakfast for us tomorrow.)

Tomorrow - we will explore more than the transportation system.  I’m going to bed. It is 22:00 here and I'm hoping to wake up for the first - and maybe only - presidential debate - which would be 3:00 AM here. If I do - I'll watch it live. If I don't - I will be more rested when I watch it later Either way - we are in Zürich rooting for Kamala!!

CIAO!  (Yes - they say that here too)

[stargazeraldroth]

I like to imagine that the Stars specialize in cooking the cuisines of the cultures or ethnicities they’re associated with, either via general aesthetics or because of their creator’s ethnicity or native culture- If, uh, that makes sense, haha. Hope you don’t mind me ramblinggg- Also Ink gets more because he’s got two cultures I associate him with whoops-

Like! I think Ink would be good with French and Japanese cuisine, since Comyet has stated he’s french and his aesthetic is largely based on Japan, I believe? Or maybe just eastern Asian culture, but I’ve largely seen most people specifics Japan. From French cuisine, I really enjoy the idea of him making, like, macarons and crêpes (both French and Japanese styles!), as well as more savory stuff, like aligot and gougère (both involve cheese because for some reason Ink strikes me as the type to enjoy cheese???). He also strikes me as the sort to like drinks with fun names, like rinquinquin (a peach flavored alcoholic beverage!). From Japanese cuisine, I could see him loving mizu manjū (very pretty clear buns with a bunch of different fillings, they’re gorgeous and very artsy looking!) and shirokuma (shaved ice mixed with condensed milk and decorated to look like a bear!), and I could see him really enjoying age-onigiri (rice ball that’s been fried!) and takoyaki. Drink wise, since Comyet says he likes burnt food, I could see him enjoying akumochizake (sweet rice wine made with charcoal or ash), or maybe matatabicha (tea made from silver vine, because Ink has big cat vibes haha).

Dream would be good with Spanish cuisine (though I imagine he specializes in sweet no matter where they come from, but that! Isn’t! What I’m focusing on!). If we’re talking Spanish sweets, I see him being good at most of them, but I think he’d like smaller stuff or handheld foods the most, like pionono (small cylindrical pastry soaked with syrups and topped with toasted cream) or churros (which are actually commonly a breakfast item in Spain, he’d love it!), and for savory food, I could see him enjoying stuff easy to eat on the go, like pinchos morunos (skewers of diced pork or chicken marinated with olive oil and other spices) or pa amb tomàquet (toasted bread rubbed with tomato and seasoned with olive oil and sea salt!). For drinks, I could see him liking agua de cebada (malted barley mixed with sugar and lemon!) or calimocho (red wine mixed with cola).

Blue is difficult for me because I can’t find anything solid about associated cultures or where his creator might be from, so I usually imagine he specializes in Mexican foods (with a bit of American), mainly because he’s so associated with tacos and also I like doing research on different cuisines. Obviously there’s his aforementioned tacos, but I could also see him being very good with stuff like enchiladas or machacado con huevo (eggs scrambled with shredded dry beef!), and for sweets, I could see him making stuff like hot milk cake (butter sponge cake made with scalded milk) and marquesitas (a crêpe that’s been rolled like a taco and filled with a variety of sweet things). For drinks, I could see him making café de olla (coffee made with cinnamon and unrefined whole cane sugar which is specifically prepared in an earthen clay pot- Blue seems like a coffee drinker to me, haha).

This got too long but I wanted to ramble so I hope! You don’t! Mind!!!

My brain's only processing half of this but yes, I agree! I don't really imagine Ink as someone who drinks alcohol very often, but I also imagine he has a higher tolerance for it than most people. Dream also has a higher alcohol tolerance, but through self-conditioning rather than naturally high tolerance. I headcanon Blue and Stretch as Canadian, but it's interesting to see your headcanon too!

I imagine Dream as the main baker of the group, so I can see Ink going to him like "I wanna try this!" and showing (well, more like describing) the food or drink to Dream. And you can bet your entire bank account that Dream has snatched recipes from the two, particularly dessert recipes. I don't make the rules (yes I do).

[sohannabarberaesque]

Postcards from Snagglepuss

So what could it be like fixing chili with the Hair Bear Bunch?

Crazy. And then some.

Witness a rather amusing little episode the other night with the crew at Crazy Claws' retreat on Lake Delton, one which saw the Hair Bear Bunch (led, naturally, by the ever-unpredictable Hair Bear) prepare quite the pot of chili for supper.

One, mind you, which required getting no less than three pounds of ground beef and two modest-sized cans of chili beans, let alone a small jar of Pleasoning Chili Seasoning for the spice. Not to mention having to make sure the grease from the frying beef was properly disposed of, and in such a way that, over time, such wouldn't stink up the place with the sheer rancidity.

"And you wonder how waste hamburger fat would react to leftover peanut oil used for deep frying turkeys come Thanksgiving," as Crazy Claws put it, "at the local waste fats recycling point. Especially since it's bound to become biofuel anyway ... and just hope that the exhaust on cars actually using biofuel don't smell rancid in the end."

"Which has us thinking about redoing the engine on our motorhome," Huckleberry Hound added, "to use biofuels."

"Especially," added I, "when we're with Peter Potamus and his band of divers come the winter. Down in the Caribbean, even!"

"And you wonder where biofuel can be easily obtained," Square Bear quipped, "what with service stations not making such all that easy to obtain."

But at any rate, the discussion of turning waste hamburger grease into biofuel as a byproduct of fixing chili was but bound to come aside as the chili was bubbling away, the Southwestern aromatics bound to infiltrate the retreat in the face of a clear, but chill autumnal-type day for Wisconsin, the kind where the mail is bound to include a Swiss Colony or Figi's catalogue of mail-order cheeses and other food gifts screaming "WISCONSIN!!" at its cheesiest. And even Pixie and Dixie couldn't resist paging through one such for gifting-type ideas, content in the knowledge that their planting genetically-modified catnip was giving Jinksie the fits.

And by the time sunset came along--which turned out to be as much the time for serving the chili, right down to the whole wheat saltine crackers and shredded cheese complementing the whole, as well as some decent ginger ale to stimulate appetites and complement the spiciness of the chili ... you'll never guess who was the most enthused for the chili: Dum-Dum, the boon compadre unto Touché Turtle, he as would over the summer enjoy houseboating with Bristlehound on the Mississippi in search for Friday fish fry.

Not to be outdone, the Hair Bear Bunch "themselves" had quite the fill of chili on their account. After all, it was their idea to get the chili supper started, even with the jokes about how the grease from the frying hamburger would be disposed of in the end ... though Hair Bear admitted that he probably had a hankering most serious for some old-school chili himself.

And who could imagine the smell of flatus ensuing, enough for the Ozium to be deployed to keep the air sweet, even if it was bound to be a hospitals-in-winter sort of smell?

*************

@warnerbrosentertainment @ultrakeencollectionbreadfan @jellystone-enjoyer @xdiver71 @iheartgod175 @indigo-corvus @archive-archives @thebigdingle @themineralyoucrave @princessgalaxy505 @screamingtoosoftly @thylordshipofbutts @warnerbros-blog1 @a-gang-of-silly-bananas @zodiacfan32 @railguner34 @theweekenddigest @warnerbrosent-blog

[thejennhall]

Good morning everyone! Welcome back to the blog. Today I will be sharing some of my favorite super easy dinner ideas with you for the days when you have to eat but don't want to spend a lot of time in the kitchen. That being said the recipes won't be extravagant and seriously require little effort. My favorite way of cooking.

Tacos

Super easy to make. Just brown and drain some ground beef and add a taco seasoning packet from the grocery store and add some water and mix. ( I prefer the taco bell brand seasoning packet but you can use any brand)

You will need:

One pound of ground beef

One taco seasoning packet

Water

Toppings (optional) use the ones you like

Lettuce

Tomatoes

Salsa

Sour Cream

Shredded cheese

Taco Shells

Tacos are a tried and true easy dinner. It takes 20 minutes or less to cook

Spaghetti

I adore spaghetti night. It takes about thirty minutes but it is definitely worth it.

Boil your spaghetti noodles in a large pot. Brown and drain one pound of ground beef in a deep skillet. Add one jar of spaghetti sauce to the ground beef ( I use the Walmart traditional spaghetti sauce) reduced heat, cover and let simmer while the noodles cook. Drain spaghetti noodles ( I add two tablespoons of butter to the noodles after I drain them. This keeps them from sticking together. Just my personal preference. Enjoy.

You will need

One pound of ground beef

One jar of spaghetti sauce

Grated parmesan cheese

One box of spaghetti noodles

Usually takes about thirty minutes to cook.

Pot Roast

I'll be honest here, when it comes to meat my cooking knowledge is pretty limited once I get out of the chicken and ground beef arena. That's why I love pot roast. It's so easy I can cook it. I will give you a tip that I always follow. Always look for boneless. The reason for this is that you are paying by the pound. I want all my money going to meat and not bones.

What you will need

Crock Pot

Pot Roast

Seasoning packet for Roast

2 carrots ( sliced)

One medium yellow onion ( sliced or chopped)

2 large potatoes ( diced)

Add everything together into a crock pot in the morning and add a little water. Cook on low for six- eight hours ( until meat is fully cooked) then enjoy.

Homemade Chili

Yep, we're back to ground beef again folks. Homemade Chili is a really good meal especially when it's rainy or cold outside. I make sweet chili because my husband is not a fan of anything hot and spicy.

What you will need

One pound of ground beef

One Chili seasoning packet

One can tomato sauce

One can chili beans

2 tablespoons of honey

¼ cup brown sugar

Brown and drain ground beef. In a large pot, add ground beef, chili packet, sauce, chili beans, brown sugar and honey. Bring to a boil and then cover and reduce heat and let simmer for about 20-30 minutes. Enjoy

Veggie plate dinner

Sometimes I just really crave a veggie plate dinner. I love how easy this dinner is because all I have to do is open a premade salad mix and heat up some canned vegetables.

You will need

Premade salad mix

Salad dressing of your choice

3 canned vegetables

Simply heat up your three favorite veggies and open a bag of salad and you're done.

Ready in ten minutes

[the-rushit-mind]

Recipes and Food: How to Cook and Eat Well in 2023

Recipes and food are some of the most popular topics on the internet, as people love to cook and eat delicious food. Whether you’re a beginner or an expert in the kitchen, there’s always something new and exciting to learn and try. Cooking and eating well can also improve your health, happiness, and creativity.

But how can you cook and eat well in 2023? What are some of the best recipes and food trends that you can follow in the coming year? In this blog post, we will share some tips and ideas on how to cook and eat well in 2023. Whether you’re looking for easy and quick meals, healthy and nutritious dishes, or exotic and adventurous cuisines, there’s something here for you. Let’s get started!

Recipes and Food Trends for 2023

Here are some of the recipes and food trends that you can expect to see more of in 2023:

- Plant-based foods: Plant-based foods are foods that are made from plants or derived from plant sources. They include fruits, vegetables, grains, nuts, seeds, legumes, mushrooms, algae, etc. Plant-based foods are becoming more popular as people become more aware of the environmental, ethical, and health benefits of reducing their consumption of animal products. Plant-based foods can also offer a variety of flavors, textures, and nutrients that can satisfy any palate. Some examples of plant-based foods that you can try in 2023 are: 

  - Vegan cheese: Vegan cheese is cheese that is made without dairy or animal products. It can be made from nuts, seeds, soy, coconut, cashew, etc. Vegan cheese can have a similar taste and texture to regular cheese, and can be used in various dishes such as pizza, pasta, sandwiches, etc.

- Jackfruit: Jackfruit is a tropical fruit that has a meaty texture and a mild flavor. It can be used as a substitute for pork, chicken, or beef in various recipes such as tacos, burgers, curries, etc. Jackfruit is rich in fiber, vitamin C, potassium, and antioxidants.

- Oat milk: Oat milk is milk that is made from oats. It has a creamy and smooth texture and a slightly sweet flavor. It can be used as a substitute for dairy milk in various drinks such as coffee, tea, smoothies, etc. Oat milk is high in fiber, protein, calcium, and iron.

 

- Fermented foods: Fermented foods are foods that have undergone a process of fermentation, which is the conversion of carbohydrates into alcohol or acids by microorganisms such as bacteria or yeast. Fermented foods have a tangy and sour flavor and a long shelf life. Fermented foods are also beneficial for your gut health, as they contain probiotics, which are live microorganisms that can improve your digestion and immunity. Some examples of fermented foods that you can try in 2023 are:

  - Kimchi: Kimchi is a traditional Korean dish that consists of fermented cabbage and other vegetables. It has a spicy and pungent flavor and a crunchy texture. It can be eaten as a side dish or added to various dishes such as soups, stews, rice, etc.

- Kombucha: Kombucha is a fermented tea that is made by adding a culture of bacteria and yeast to sweetened tea. It has a fizzy and refreshing flavor and can be flavored with various fruits, herbs, or spices. It can be drunk as a beverage or used as a base for cocktails or mocktails.

- Sauerkraut: Sauerkraut is a fermented cabbage that is made by adding salt and water to shredded cabbage. It has a sour and salty flavor and a soft texture. It can be eaten as a side dish or added to various dishes such as sandwiches, salads, hot dogs, etc.

- Global cuisines: Global cuisines are cuisines that originate from different countries or regions of the world. They offer a variety of flavors, ingredients, and techniques that can expand your culinary horizons and satisfy your taste buds. Global cuisines are becoming more accessible and popular as people travel more and explore new cultures and cuisines. Some examples of global cuisines that you can try in 2023 are:

  - Indian cuisine: Indian cuisine is one of the most diverse and flavorful cuisines in the world. It consists of various dishes that are influenced by different regions, religions, and cultures of India. Indian cuisine is known for its use of spices, herbs, grains, legumes, dairy, fruits, vegetables, etc. Some of the most popular dishes in Indian cuisine are curry, dal, biryani, naan, samosa, etc.

  - Mexican cuisine: Mexican cuisine is one of the most colorful and vibrant cuisines in the world. It consists of various dishes that are influenced by the indigenous, European, African, and Asian cultures of Mexico. Mexican cuisine is known for its use of corn, beans, tomatoes, chilies, cheese, meat, etc. Some of the most popular dishes in Mexican cuisine are tacos, burritos, enchiladas, nachos, guacamole, etc.

- Thai cuisine: Thai cuisine is one of the most aromatic and flavorful cuisines in the world. It consists of various dishes that are influenced by the Chinese, Indian, and Malay cultures of Thailand. Thai cuisine is known for its use of rice, noodles, coconut, fish sauce, lime, lemongrass, ginger, etc. Some of the most popular dishes in Thai cuisine are pad thai, tom yum soup, green curry, mango sticky rice, etc.

These are some of the recipes and food trends that you can expect to see more of in 2023. There are many more options available in the market for every preference and occasion. When cooking and eating well in 2023, remember to:

- Choose fresh and seasonal ingredients: Fresh and seasonal ingredients are more nutritious, flavorful, and affordable than processed and imported ones. They also support local farmers and reduce your carbon footprint.

- Experiment with new recipes and cuisines: Experimenting with new recipes and cuisines can help you discover new flavors and techniques that can enhance your cooking and eating experience. You can also learn more about different cultures and traditions through their food.

- Enjoy your food with others: Enjoying your food with others can make your meals more enjoyable and meaningful. You can also share your recipes and food tips with your friends and family and learn from theirs.

Conclusion

Recipes and food are some of the most popular topics on the internet, as people love to cook and eat delicious food. Cooking and eating well can also improve your health, happiness, and creativity. In 2023, you can expect to see more plant-based foods, fermented foods, and global cuisines in the market. You can also try some of these tips and ideas on how to cook and eat well in 2023. Whether you’re looking for easy and quick meals, healthy and nutritious dishes, or exotic and adventurous cuisines, there’s something here for you. Cooking and eating well is not only a trend but a lifestyle that can benefit you and the planet. Bon appetit!

By - the_rushit_mind

[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

[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

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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