Seasoned, browned hamburger meat is cooked in a skillet with onion, and spices while the pasta boils. Canned tomatoes, chopped pickles, and some ketchup, all flavor this meal nicely. Freshly grated cheddar is melted on top of the oven. Overall, this meal is ready from ingredients to dinner in about 30 minutes flat!
Keyword: casserole, cheeseburger casserole, cheeseburger pasta
large casserole dish
2lbs.hamburger meat*you can use up to 2 lbs
28ozdiced canned tomatoes
2tsps.Montreal steak seasoning*you can also use salt, pepper, onion, and garlic powder.
8ouncesyellow cheddar blockgrated, and divided
Prepare a 6-quart stock pot with water, a pinch of kosher salt, and bring the water to a roaring boil before adding your pasta. Cook pasta until al dente while doing the below steps.
Chop up one yellow onion, and add it to a large frying pan with your hamburger, and seasoning; cook until hamburger is browned, and onion is translucent.
Drain excess hamburger fat and cool in a glass jar to throw away once it is solid.
Open your tomatoes with your can opener. Drain the excess juices from your tomatoes, and then add them and the ketchup, and mustard to your skillet; stir well over low-medium heat.
Strain pasta, and then add the hamburger tomatoes, and onion blend to the stockpot and stir.
Grate 4 ounces of cheese into the pot and mix thoroughly.
Add cheeseburger mixture into your oven-safe casserole dish.
Grate remaining 4 ounces of cheese for the top of the casserole.
Place in the oven on the middle rack to bake for 350 degrees Fahrenheit. You want to bake this uncovered to get the cheese nice and melty; about 15 minutes.
Add chopped pickles to the casserole once it is removed from the oven.
Nutritional values may vary and are meant to be a guide.