Cheeseburger Casserole

• portions: 8 servings
• temps actif: 15 minutes
• temps total: 50 minutes

Ingrédients

12 ounces (340g) dried elbow macaroni (about 6 cups dry pasta)

1 1/2 pounds ground beef (I like 80:20)

2 teaspoons oregano

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon chili powder

1 teaspoon ground cumin

2 teaspoons butter

1/2 cup chopped yellow onion

1 tablespoon minced garlic

1/4 cup tomato puree

1 1/2 cup heavy cream

1/4 cup chicken stock

1/2 teaspoon dried parsley flakes

1/2 teaspoon dried basil flakes

2 cups shredded Monterey Jack cheese, divided

2 cups shredded cheddar cheese, divided

Instructions

Preheat the oven to 400°F.

Boil the pasta: Put a large pot of salted water on to boil (1 tablespoon salt for every 2 quarts of water). Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, stirring occasionally, about 9 to 11 minutes, until mostly cooked through but still a bit firm to the bite. Using a colander, drain and set to the side. Simply Recipes / Dude that Cookz

Meanwhile, cook the ground beef: As the pasta cooks, heat a large skillet over medium heat and add the ground beef. Season with oregano, sea salt, black pepper, chili powder, and ground cumin. Cook, stirring occasionally, until the beef is browned and no longer pink, about 5 minutes. If you feel like the beef is a little greasy for your liking, go ahead and drain off or discard some of the grease. For a richer casserole, leave it be.Simply Recipes / Dude that CookzSimply Recipes / Dude that Cookz

Add the butter and aromatics: Add the butter, onions, garlic, and tomato puree to the skillet with the ground beef. Stir until all ingredients are combined. Simply Recipes / Dude that Cookz

Combine the pasta and ground beef: Add the cooked pasta to the beef mixture and stir to combine. Add the heavy whipping cream, chicken stock, parsley, basil, 1 1/2 cups of the shredded Monterey Jack cheese, and 1 cup of the shredded cheddar cheese. Stir until combined. Simply Recipes / Dude that CookzSimply Recipes / Dude that CookzSimply Recipes / Dude that CookzSimply Recipes / Dude that CookzSimply Recipes / Dude that Cookz

Add to a casserole dish: Transfer to a 9x13-inch casserole dish (no need to grease) and top with the remaining cheese. Simply Recipes / Dude that CookzSimply Recipes / Dude that Cookz

Bake: Bake the casserole for 15 to 20 minutes, until the cheese is browned and bubbly. Simply Recipes / Dude that Cookz

Serve and store: For a looser casserole, serve right away. For a casserole that holds its shape a bit, let sit 10 minutes before serving. The casserole will keep, refrigerated in an airtight container, for 3-4 days. You can also freeze it by storing it in an airtight container for up to 3 months. To reheat, microwave or place in the oven at 350°F oven until it is heated through (this will depend on the portion size you are reheating). Did you love the recipe? Leave us stars below! Simply Recipes / Dude that Cookz

Nutrition

• Calories: 773 kcal
• Lipides Totaux: 51 g
• Lipides Saturés: 27 g
• Lipides Insaturés: 0 g
• Cholestérol: 182 mg
• Sodium: 740 mg
• Glucides Totaux: 34 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 3 g
• Protéines: 44 g