Tuesday, October 22, 2013

Cheeseburger Casserole

 Cheeseburger Casserole
 
 
 
 Perfect for a Fall day in October.  Meaty and cheesy and hearty!  I usually make this with egg noodles, but if I don't have any on hand, I use whatever pasta I do have like penne or rotini.  I typically serve this meal with a crusty bread and a Caesar salad on the side.  It is an easy meal that can be frozen.  After you put it together, put in the freezer and not the oven.  If you cook it straight from the freezer, it will take longer to cook. Enjoy!
 
Ingredients

1 tablespoon extra-virgin olive oil, plus more for the baking dish
Kosher salt
3 cups wide egg noodles (about 5 ounces)
1 1/2 cups sour cream
1/2 cup freshly grated Parmesan
12 ounces ground beef
1 red bell pepper, seeded and chopped (optional)
1 bunch scallions, finely chopped
1 tablespoon tomato paste
1 teaspoon Italian seasoning
One 14 1/2-ounce can petite diced tomatoes
2 cups grated Cheddar

Directions

Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.

Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.

Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.

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