Combine all your favorite cheeseburger flavors into a one-pot cheeseburger casserole made with pasta noodles. It's an easy cheesy twist on hamburger helper.
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 8
Equipment
1 6 qt enameled cast iron dutch oven
Ingredients
1poundlean ground beef
½cupchopped onion
2 Tablespoonstomato paste
1teaspoongarlic powder
½teaspoonsalt, more to taste
¼teaspoonground black pepper
¼teaspoonoregano
1 ½cupsdry elbow noodles
3 ½cupsbeef broth
¼cupsour cream, at room temperature
1-2cupsshredded cheddar cheese
Instructions
In a large pot, cook the beef and onion over medium heat. Break apart the beef with a spoon and cook until browned. Drain any grease, if needed.
Stir in tomato paste, salt, pepper, garlic powder and oregano. Cook 1 minute. Stir in the dry noodles and broth.
Bring to a light simmer and cover with a lid. Cook 10 to 12 minutes, or until the noodles are tender. Stir halfway through cooking to prevent noodles from sticking.
Remove from heat and pour off any extra liquid, if needed. Stir in sour cream and about 3/4 cup of cheese. Stir until melted. Season to taste.
Sprinkle 1/2-1 cup shredded cheese over the top and cover with the lid until cheese is melted. You could also broil the cheese for a minute if desired. Serve while hot.
Notes
Veggies: You can add in chopped celery, bell peppers, or mushrooms when cooking the onions. Substitute: You can substitute softened cream cheese or heavy cream if you don't have sour cream. For a creamier sauce add in extra heavy cream. You can also use mozzarella cheese.Heat: Add hot sauce and a dash of chili powder to kick up the heat. Make ahead: Follow instructions above and (don't add cheese on top yet). Place in a casserol dish and then allow to cool. Sprinkle cheese over top and cover with foil. Place in the fridge up to 24 hours. Bake at 350 for 10-15 minutes with foil or until melted. Remove foil and bake 5 more minutes. Freezer instructions: Follow make ahead instructions using a metal tin, then place in the freezer up to 3 months. When ready to use, place in refrigerator to thaw overnight and cook at 350°F for 30 to 45 minutes, or until hot.