Cheeseburger Casserole
Recipe from Nagi & Dozer - RecipeTin Eats · original post
It's beefy, cheesy and saucy. If you love Cheeseburgers and Mac and Cheese, then you will LOVE this Cheeseburger Casserole! A homemade version of Hamburger Helper, the boxed pasta. One pot, 30 minutes start to finish!
Ingredients
- olive oil — 1 tbsp20 ml
- garlic cloves — minced2 ea
- onion — chopped1 ea
- small carrot — chopped1 ea
- celery stalk — chopped1 ea
- lean beef mince500 g
- macaroni340 g
- frozen corn kernels70 g
- chicken stock — low sodium500 ml
- sriracha1 tbsp
- chili powder1 tsp
- dried oregano — 1 tsp1 g
- garlic powder1 tsp
- canned crushed tomatoes800 g
- tomato paste32 g
- salt — 1 ¼ tsp7.5 g
- black pepper0.5 tsp
- cheddar cheese — shredded175 g
- mozzarella — shredded100 g
- green onion — sliced1 ea
Method
- Heat oil in a dutch oven or large deep skillet over medium high heat.
- Add onion and garlic, cook 1 minute.
- Add celery and carrot, cook 3 minutes until soft.
- Increase heat to high and add beef. Cook, breaking it up as you go, until no longer pink - 3 minutes.
- Add remaining ingredients EXCEPT cheese. Stir to combine, add macaroni, then turn down to medium or medium low so it's simmering gently.
- Cover, cook 8 minutes. Pasta should be just about cooked, and still nice and saucy.
- Add cheddar cheese, stir. Top with mozzarella cheese.
- Cover with lid, cook for a further 2 minutes.
- Remove from stove. The pasta should now be cooked - tender but firm, not mushy, slick with sauce, not dried out.
- Serve immediately, garnished with green onions, if using.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegetarian
- 500 g plant-based mince instead of lean beef mince
- 500 ml vegetable stock instead of chicken stock
Plant-based mince only needs a couple of minutes to brown before the stock and tomatoes go in; the rest of the timing is unchanged.
Gluten-free
- 340 g gluten-free macaroni instead of macaroni
Gluten-free macaroni softens faster and absorbs more liquid, so check it after 6 minutes and add a splash of stock if it gets dry.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- olive oil · 20 ml
- garlic cloves · 2 items
- onion · 1 item
- small carrot · 1 item
- celery stalk · 1 item
- lean beef mince · 500 g
- macaroni · 340 g
- frozen corn kernels · 70 g
- chicken stock · 500 ml
- sriracha · 1 tbsp
- chili powder · 1 tsp
- dried oregano · 1 g
- garlic powder · 1 tsp
- canned crushed tomatoes · 800 g
- tomato paste · 32 g
- salt · 7.5 g
- black pepper · 0.5 tsp
- cheddar cheese · 175 g
- mozzarella · 100 g
- green onion · 1 item