Delightfully gooey, this Cheeseburger Casserole is a breeze to make and will have everyone asking for seconds.
Prep Time 5mins
Cook Time 40mins
Total Time 45mins
Course Main Course
15ozcan diced tomatoes
3beef bouillon cubes
2cupsdried large elbow macaroni
1 1/2cupsmozzarella cheeseshredded from block
1 1/2 cupsmild cheddar cheeseshredded from block
In a medium bowl add 2 cups water and 3 beef bouillon cubes. Microwave on high for 4-5minutes, or until the beef bouillon cubes are dissolved. Set aside.
In a large saucepan, cook ground beef over medium high heat until no longer pink. Drain grease and return beef to the pan.
Turn heat down to medium and add chopped onion, salt, pepper, minced garlic, italianseasonings, garlic powder, and chili powder. Stir well and let cook until onions are soft andtranslucent, about 5-7 minutes
Add worcestershire sauce, tomato paste and diced tomatoes (in their juices) and stir together.
Next add the dried large elbow macaroni noodles and beef bouillon broth to the beef mixture andstir together.
Cover and let simmer over medium-low heat for 5 minutes. Uncover and stir. Cover again and letcook for another 5 minutes, or until pasta is done.
Stir in sour cream and milk.
Pour ½ of the beef and pasta mixture into a 9x13 glass baking dish. Sprinkle ½ of the mozzarella and cheddar cheese over the casserole
Pour the remaining casserole into the dish and spread evenly. Sprinkle the remaining ½ of mozzarella and cheddar cheese over the top of the casserole.
Bake uncovered at 400 degrees for 10 minutes, or until the sides of the casserole are bubbling.
PRO TIP: Try adding crumbled bacon for an extra tasty crunch.