Cheeseburger Casserole

Name: Cheeseburger Casserole
Total time: 30 min
Yield: 5 servings
Ingredients: 20 ml olive oil; 2 ea garlic cloves; 1 ea onion; 1 ea small carrot; 1 ea celery stalk; 500 g lean beef mince; 340 g macaroni; 70 g frozen corn kernels; 500 ml chicken stock; 1 tbsp sriracha; 1 tsp chili powder; 1 g dried oregano; 1 tsp garlic powder; 800 g canned crushed tomatoes; 32 g tomato paste; 7.5 g salt; 0.5 tsp black pepper; 175 g cheddar cheese; 100 g mozzarella; 1 ea green onion

Recipe from Nagi & Dozer - RecipeTin Eats · original post · full recipe on recipetineats.com

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!

Serves 5 30 min 51.5g proteinKid-friendly

BeefPastaOne panAmerican

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 tsp

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

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.