#essentials of classic italian cooking

[themanhattanfoodproject]

One of my birthday gifts this year was Marcella Hazan’s Essentials of Classic Italian Cooking, and I don’t know why I didn’t try to get this book earlier because it’s as marvelous as everyone says. Her sausage and pepper sauce--paired here with lasagnette--is incredibly simple but still packed with flavor. I’m looking forward to diving into this book a little more in the coming months, that’s for sure. 

[literaryvein-reblogs]

Writing Notes: Food (5 Mother Sauces)

for writing your cooking and other food-related scenes

Mother sauces, first classified by French Chef Marie-Antoine Carême and later codified by Auguste Escoffier, are the starting points for countless ‘daughter’ sauces in French cuisine.

In 1833, Marie Antoine Carême published a classification of French sauces in his reference cookbook L’art de la cuisine française au XIXe siècle ("The Art of French Cuisine in the 19th Century").

These foundations are essential to traditional French culinary creations, but by adding various ingredients can be transformed into a wide range of sauces ready to enhance and complete different dishes.

The Roux

Master the making of roux (“roo”), and you will have a variety of French sauces at your fingertips.

Roux is basically cooking fat and flour together before adding in the liquid you want to thicken.

The fat used is generally butter, but oil or other fats can also be used.

The fat and flour cook together to cook out some of the floury, pasty flavor in the flour.

Cook the mixture for 5 minutes for white, 20 minutes for blond, or 35 minutes for brown roux.

The darker the roux, the nuttier the flavor.

When the liquid is added to the roux, and everything comes to a boil, the flour thickens the liquid, and you end up with sauce.

Four out of the five mother sauces are thickened by roux.

The 5 French “Mother Sauces”

1. Béchamel (“bay-sha-mel”)

Also known as a white sauce, this is a white roux whisked with milk or other dairy to make a white sauce.

White and just a tad bit thicker than heavy cream.

The flavoring is up to you, although the French like to do a little salt and pepper, while the Italians like to throw on a pinch of nutmeg.

Another traditional flavoring option is to steep the milk with a whole onion that has been studded with a couple of cloves and a bay leaf before being combined with the roux.

By itself, béchamel is quite bland, which is why it is usually cooked with other ingredients and not used as a finishing sauce.

Béchamel is classically served with eggs, fish, steamed poultry, steamed vegetables, pastas, and veal.

The sister sauces include:

Mornay = béchamel + Gruyère + Parmesan + butter

Cheese = béchamel + cheddar + Worcestershire sauce + dry mustard

Soubise = béchamel + onions + butter

2. Velouté (“vuh-loo-tay”)

It’s made similar to a béchamel, except in this case, stock replaces the milk.

A velouté is a blond roux whisked with chicken, turkey, fish, or any other clear stock.

The resulting sauce takes on the flavor of the stock, and the name is derived from the French word for velvet, which suitably describes this smooth but light and delicate sauce.

Commonly, the sauce produced will be referred to by the type of stock used, for example, chicken velouté.

Velouté is classically served with eggs, fish, steamed poultry, steamed vegetables, and pastas.

The sister sauces include:

Bercy = velouté +shallots + white wine + fish stock + butter + parsley

Normandy = fish velouté + fish stock + mushrooms + liaison

Allemande = veal/chicken velouté + liaison

Suprême = chicken velouté + cream

3. Espagnole (“es-puhn-yohl”)

Commonly known as brown sauce, this rich sauce is made using beef or veal stock, tomato puree, and mirepoix (meer-ph), which is a combination of diced carrots, celery, and onions, all thickened with a very dark brown roux.

If you’ve heard of demi-glace (deh-mee-glass), it’s nothing more than equal parts of Espagnole sauce and brown stock that has been reduced by half for an even more flavorful sauce.

Espagnole is rarely served on its own due to the strong flavors.

Espagnole is classically served with roasted meats like beef, veal, lamb, and duck.

The sister sauces include:

Bordelaise = demi-glace + red wine + shallots + bay leaf + thyme + black pepper

Châteaubriand = demi-glace + mushrooms + shallots + lemon juice + cayenne pepper + tarragon + butter

Madeira = demi-glace + Madeira wine

Mushroom = demi-glace + mushroom caps

4. Hollandaise (“hol-uhn-dehz”)

This is the one mother sauce not thickened by a roux.

Hollandaise sauce is an emulsion of butter and lemon juice or vinegar using egg yolks as the emulsifying agent (to bind the sauce), usually seasoned with salt and a little black pepper or cayenne pepper.

Heat control is essential here to prevent curdling of the sauce, and therefore, it is usually done in a double boiler.

Hollandaise sauce is classically served with eggs (Eggs Benedict), vegetables (especially asparagus), light poultry dishes, and fish.

The sister sauces include:

Béarnaise = hollandaise + shallots + tarragon + chervil + peppercorns + white wine vinegar

Chantilly = hollandaise + whipped heavy cream. The tomato sauce is classically served with pasta, fish, vegetables, polenta, veal, poultry, bread, and dumplings such as gnocchi.

5. Tomate (“toe-maht”)

Sauce tomate, better known as tomato sauce, is based on tomatoes.

A roux is traditionally used in making tomato sauce, but many chefs skip it because the tomatoes themselves are enough to thicken the sauce.

The classic sauce tomate is made with salted pork belly, onions, bay leaves, thyme, pureed or fresh tomatoes, roux, garlic, salt, sugar, and pepper.

If you don’t want to get that fancy, you can leave out the pork belly and roux to make a standard tomato sauce.

The sister sauces include:

Creole = tomato sauce + onion + celery + garlic + bay leaf + thyme + green pepper + hot sauce

Spanish = creole sauce + mushrooms + olives

Milanaise = tomato sauce + mushrooms + butter + cooked ham

Sources and other related articles: 1 2 3 4 5

If these notes inspire you in any way, please tag me, or leave a link in the replies. I would love to read your work!

More: On Food

[trashbag-baby666]

Grey’s AU: Harry and Bubbles go on a date after Bubbles heals.

EEHEEHEE enjoy!!

Shout out to @darkimpala1897 for helping with this 🙏🙏

They've been spending a lot of time together since the confession. Harry kept Bubbles company while he was in the hospital, playing cards with him, watching daytime television, lots of take out...

He also was there for him while he was held up in his apartment healing before he could go back to work. Fussing over him and making him food-even if Harry wasn't essentially the best cook-so the thought of actually going out is pleasant for the both of them.

Harry picks out an Italian place he remembers Bubbles mentioning that he liked. The two had reservations and Harry found himself waiting outside of the place. Anxiety begins bubbling inside him as the clock ticks, five minutes past the supposed meeting time. A wave of relief washed over him as a cab stopped in front of the restaurant and the familiar redhead clambered out.

“Hey,” he waved, closing the cab door behind him and crossing over to Harry. Bubbles dressed nicely in a brightly colored sweater and black pants.

“Good evening,” Harry smiles, his blush practically reaching his ears upon seeing him, Bubbles making it worse by reaching out and taking his hand.

“Feels weird to actually leave the apartment,” Bubbles looked around, inhaling the fresh air of Seattle.

“Bet that it’s nice though,” Harry opened the door for them, holding it open.

“Oh believe me it is.”

They step inside the restaurant, greeted by the warm scent of garlic, fresh bread, and tomato sauce. The place has a cozy, intimate atmosphere, with dim lighting and small tables set close enough for conversation but far enough for privacy.

Soft Italian music plays in the background , adding to the charm of the place.

The hostess led them to a corner table near the window, the perfect spot to watch the rain that has started to drizzle against the glass. Harry pulls out Bubbles' chair for him, earning an appreciative smile that sends his heart racing.

As they settle in, Harry fiddles nervously with the edge of the menu, sneaking glances at Bubbles.

"Everything alright?" Bubbles asks, tilting his head slightly, his tone light but genuinely curious.

"Oh, yeah," Harry says quickly, clearing his throat. "Just... it's nice to see you out and about. I mean, I know you've been stuck inside for a while recovering."

Bubbles chuckles, his laugh warm and rich.

"It feels awesome. Thanks for remembering this place, I've been wanting Italian food so badly, especially after the first few days of hospital food. And to be honest, it's nice to finally get out with you."

Harry's blush deepens, but he manages a smile, grateful the menu gave him something to focus on at that moment.

"Well you've been through the ringer. You deserve a nice night."

"You've been a big part of why I'm even here to have one," Bubbles says, leaning forward a little, his expression soft.

"Seriously, Harry, I don't know what I would've done without you. You've been there every step of the way."

Harry felt his throat tighten, his heart swelling with a mixture of emotions. He wanted to brush off the compliment, but the sincerity in Bubbles' eyes stopped him.

Instead, he smiles softly and says:

"I wouldn't have been anywhere else."

The waiter arrives, interrupting their moment as he takes their orders. Bubbles orders a rich carbonara, while Harry went with a classic margherita pizza, hoping it would be safe enough for his admittedly picky taste.

As the waiter left, the conversation between them flows easily, touching on everything from Bubbles' return to work to ridiculous things Harry has seen in the ER.

There's a comfortable familiarity to it, but also a spark, something that made every laugh, every smile, feel like it carries just a little more weight.

When the food came, they ate slowly, savoring both the meal and the company. Harry found himself relaxing more as the evening continued, the nerves giving way to something much warmer.

At one point, Bubbles picks on Harry's cautious approach to his pizza and teases him about it. "You're the only person I know who's nervous about food."

Harry rolls his eyes, but the grin on his face gives him away. "I like what I like. Besides, at least I'm not the one who thinks pineapple belongs on pizza."

Bubbles gasps dramatically, putting his hand to his chest. "Pineapple pizza is a work of genius, Harry. You just haven't lived long enough to appreciate it."

Harry couldn't stop the laugh that bubbles out of him, and the sound made Bubbles smile in triumph.

By the time they finished their meals, they were both lingering over drinks, neither in a hurry to go anywhere. The rain outside has picked up slightly, streaking the windows with silver lines, but it only adds to the cozy atmosphere inside.

The waiter appears again, dropping off the check. Bubbles reaches for it instinctively, but Harry beats him to it.

"No way," Harry says, shaking his head. "I owed you this date, so my treat."

Bubbles raises an eyebrow, but his smile doesn't fade. "Alright, but next time it's on me."

Harry's heart skipped a beat at the mention of a possible next time, so he simply nodded and pulled out his wallet.

When they get outside, the rain has slowed to a light mist. Bubbles immediately links his arm with Harry as they walk, the cold air nipping at their cheeks.

"Thanks for tonight," Bubbles says after a while, his voice soft. "I didn't realize how much I needed this."

"Anytime," Harry says, his voice steady despite the pounding of his heart.

Bubbles stops suddenly, pulling Harry to halt with him. Turning to face him, he smiles, a little shy but undeniably warm.

"You really mean that?"

"Of course," Harry says, meeting his gaze.

"Why wouldn't I?"

Instead of answering, Bubbles leans in, pressing a soft kiss to his lips. The touch is fleeting, but it sends a rush of warmth through Harry that he couldn't describe as he softly kisses him back.

Bubbles pulls back slightly, grinning.

"Good. Because I'm not letting you off the hook easily."

Harry laughs, shaking his head. "I guess I'll have to get used to that."

As they continued down the street, their steps fell into an easy rhythm. Harry finds himself glancing at Bubbles every now and then, marveling how natural this felt, walking side by side, talking and laughing like they had all the time in the world.

When they reach the corner where they would have to go their separate ways, Bubbles hesitates, his hand loosely wrapped around Harry's arm.

"You know," he says, almost teasing, "this night doesn't have to end here. We could grab coffee or.... I don't know, just keep walking?"

Harry smiles, his nerves melting away completely. "I'd like that a lot."

And so they kept going, Seattle quiet around them except for the soft sound of rain and their footsteps. For the first time in a long while, Harry felt like he wasn't just living in the moment, he's savoring it, letting it seep into his bones.

Whatever this is becoming, It feels right.

And as Bubbles slips his hand into Harry's, fingers intertwining like it's the most natural thing in the entire world, and Harry wasn't gonna trade this for the world.

[groceryonlineuae]

Why Explore World Foods? A Culinary Journey Through Global Flavors 

The world is a vast and diverse place, and nowhere is this diversity more evident than in the realm of food. Indian cuisine, with its rich tapestry of flavors and spices, stands as a shining example of culinary excellence. From the fiery heat of a vindaloo curry to the subtle sweetness of a mango lassi, Indian foods offer a sensory experience that is both captivating and unforgettable. 

No longer do you have to scour specialty stores or travel long distances to find authentic Indian spices and ingredients. With just a few clicks, you can have everything you need delivered right to your doorstep, allowing you to recreate your favorite Indian dishes with ease and authenticity. 

Savoring the Delights of Chinese Cuisine 

China, with its vast landscape and diverse regional cuisines, offers a culinary journey that is as varied as it is delicious. From the hearty comfort of Sichuan hot pot to the delicate flavors of Cantonese dim sum, Chinese foods are a celebration of diversity and innovation. 

With the rise of online grocery delivery services, exploring the nuances of Chinese cuisine has never been easier. Whether you're in search of the perfect soy sauce for your stir-fry or the essential spices for your favorite noodle dish, supermarkets now offer a wide selection of Chinese ingredients that can be delivered straight to your door, ensuring that you can enjoy authentic Chinese flavors whenever the mood strikes. 

Indulging in the Flavors of Arabic Foods  

Arabic cuisine is a harmonious blend of flavors and traditions, reflecting the rich tapestry of cultures that have shaped the Middle East over millennia. From the aromatic spices of Moroccan tagines to the sumptuous flavors of Lebanese mezze, Arabic foods offer a gastronomic experience that is both diverse and deeply satisfying. 

Supermarkets now offer a wide range of Middle Eastern ingredients and delicacies, allowing you to recreate your favorite dishes at home with ease. Whether you're craving the smoky flavors of a traditional kebab or the fresh taste of a tabbouleh salad, the ingredients you need are just a click away. 

Exploring the Spice of Mexican Cuisine  

Mexican cuisine is a vibrant and colorful affair, characterized by its bold flavors and fresh ingredients. From the tangy kick of a salsa verde to the rich depth of a mole sauce, Mexican foods are a fiesta for the senses. 

Thanks to the convenience of online grocery delivery, exploring the flavors of Mexico has never been easier. Supermarkets now offer a wide range of authentic Mexican ingredients, from dried chilies and spices to tortillas and beans, allowing you to recreate your favorite dishes with ease and authenticity. Whether you're in the mood for tacos, enchiladas, or a classic guacamole, the ingredients you need are just a click away. 

Diving into the Romance of Italian Foods 

Italy, with its romantic landscapes and rich culinary heritage, offers a gastronomic journey that is as enchanting as it is delicious. From the comforting embrace of a bowl of pasta to the indulgent pleasure of a creamy tiramisu, Italian foods celebrate the art of simple, high-quality ingredients prepared with love and care. 

The convenience of online grocery delivery has opened up a world of Italian flavors to food enthusiasts in the UAE. Supermarkets now offer a wide selection of Italian staples, from pasta and olive oil to artisanal cheeses and cured meats, allowing you to create authentic Italian dishes in the comfort of your own home. Whether you're cooking up a family feast or hosting a romantic dinner, the ingredients you need are just a click away. 

A World of Flavors Awaits 

From the aromatic spices of India to the comforting flavors of Italy, world foods offer a culinary adventure like no other. With the convenience of online grocery delivery, you can easily explore these diverse cuisines without ever leaving your home. So why wait? Embark on a global culinary journey and discover the rich tapestry of flavors that the world has to offer. After all, in the UAE's vibrant melting pot of cultures, every meal is an opportunity to explore, indulge, and celebrate diversity. 

[rabbitcruiser]

National Garlic Day 

If you think you have enough garlic, add more. These flavorful bulbs improve just about every dish you could think to put them in, so get cooking!

Garlic is beloved by a variety of cultures, with many people saying that there can never be too much garlic in a dish or a meal. For those people who love garlic, then garlic day is the perfect day!

National Garlic Day celebrates the history of garlic, in addition to its glorious taste and its incredible health benefits. National Garlic Day helps experts and average people alike to explore the history of this bulb, learning how it came to be one of the most popular flavors in the world.

The appreciation of garlic is never greater than on National Garlic Day!

History of National Garlic Day

Garlic is known as one of the most essential flavoring bulbs that have been used throughout human history. Wild garlic has been traced back to Central Asia more than 5000 years ago. While today garlic is now considered a significant part of Mediterranean cuisine, the ancient Romans weren’t actually massive fans of it, although their soldiers did use it to inspire courage.

The earliest uses of garlic in cooking were by the people of the Medieval and Renaissance times. It was only used in small doses in sauces because it was considered to be a peasant-food since it is technically just a root dug up from the ground. It wasn’t until the late 19th century that garlic was recognized by culinary chefs.

Garlic is now included in many dishes from different cultures, ranging along the Mediterranean, Italian, and French cuisines, as well as a variety of others. In American cuisine, it is thought that food critics such as James Beard and Craig Claiborne popularized garlic during the 20th century.

Garlic is also known for its magical and medicinal properties! These stretch so far as to include the ability to ward off creatures such as vampires, werewolves, and demons, but this may also just imply that the person who has eaten garlic has a bit of bad breath!

In addition to magical powers, garlic is known to have herbal medicinal properties, including being able to reduce blood pressure and cholesterol.

Today, garlic festivals exist throughout local towns in various places as garlic is used in many dishes all over the world.

So, why not grab a clove or two, peel them, and use them for the next dinner during National Garlic Day!

How to Celebrate National Garlic Day

To celebrate National Garlic Day, head on over to a local grocery store and get some fresh cloves of garlic or minced garlic. Bulbs can be found with the produce, while pre-minced garlic is sometimes available in a jar. Try out some favorite savory recipes and add garlic as a nice touch for a classic solution or a new twist.

Some of the best ways to celebrate National Garlic Day Celebration might include:

Join the Festivities at a Garlic Festival

Head on over to a garlic festival near you and enjoy all the creations people have made with this robust plant. Festivals are held throughout the year in Canada, Turkey, Australia, Italy, the United Kingdom, the United States, and other places.

Events often include different garlic-themed culinary treasures (garlic beer or garlic fudge, anyone?), garlic weaving, garlic poem-writing contests, garlic golf, garlic balancing games, and so much more.

Cook with More Garlic

Of course, the simplest way to celebrate garlic is to add more of it in the kitchen. It’s healthy, easily stored, and inexpensive. People on this day might choose to celebrate by using garlic in their recipes, which might include making garlic bread, a tomato sauce or garlic chicken. So buy a garlic press and get started adding it to recipes!

Visit the “Garlic Capital of the World”

Head on over to Gilroy, California, the garlic capital of the world, for those who truly want a taste of everything related to garlic. Hosting over three million visitors in its 30 year, garlicky history, this town’s festival offers games, crafts, competitions and various other activities all centered around the theme of garlic. Even in the off-season, there’s plenty to do, including shopping for garlic-related gifts at The Garlic Shoppe.

They even serve Garlic Ice Cream in this town!

Start Using Garlic for Your Health

Make some herbal remedies and see how garlic might bring improvement to health as well as life overall. For ease of use, garlic can be found at health food stores in pill form. Or, for even more zing, use freshly chopped or crushed garlic in salad dressings, marinades or even mixed with honey and hot water to create a potent tea. Garlic can also be used to create a homemade cough syrup.

Host a Garlic Party

Share this holiday with friends and family by hosting a garlic-themed party, handing out tasty treats and enjoying its savory flavor. Have guests bring their favorite dish that includes garlic. For entertainment, try some of the ideas inspired by activities at the garlic festivals.

And for a costume-themed party, ask guests to dress up as their favorite garlic-related character (fictional or otherwise), such as these:

Dracula, the vampire in Bram Stoker’s fictional tales, who is warded off when a character wears a wreath of garlic to keep her safe

Werewolf, another character which folklore reveals to be kept away by garlic

Garlic Junior, anime fans know this is a fictional demon that appears in Dragon Ball Z: Dead Zone

Greek Olympic Athletes, in ancient times, these athletes were expected to eat a lot of garlic in order to improve their performance

Roman Soldiers, ancient guards and soldiers were rumored to have used garlic to give them courage and inspiration

Source

[tameblog]

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

[ramestoryworld]

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

[alexha2210]

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

[angusstory]

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

[tumibaba]

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

[romaleen]

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

[monaleen101]

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

[iamownerofme]

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

[shelyold]

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