Bacon Cheeseburger Casserole

bacon, cheeseburger, casserole, fall, recipe

It’s finally starting to feel like fall in our part of the world. The change in seasons has me switching out my closets and refreshing my stack of go-to recipes.  It’s time to set aside the BBQ and salads and bring on the casseroles, soups and apple cider!

I threw together a Bacon Cheeseburger Casserole last night that brings the flavors of summer into a fall-friendly casserole dish the whole family loves! I mean, really, who doesn’t love a good cheeseburger any time of year? And adding the bacon sends it over the top. This dish also transports well, so I’m adding it to my list of meals to take to the field when harvest gets underway in a few weeks. The farmers will love me!

Here’s the step-by-step instructions:

Begin by placing 6-8 strips of bacon on a baking sheet covered with parchment paper. Bake in a 400 degree oven for 15-18 minutes or until nearly crisp and browned (you don’t want it to be too crispy). Transfer bacon to a paper towel to drain and cool. Roughly chop the bacon strips into small pieces.

bacon

Boil a large pot of pasta according to package directions and then rinse it well under cool water.

noodles

In a large skillet, sauté chopped onions and a minced clove of garlic until the onions are transparent.

onions, garlic

Add a pound of lean ground beef and cook it until browned. Drain the meat and return it to the stove.

DSC_0847

Stir in seasoned salt, ketchup (my favorite!) and Dijon mustard. Add the chopped tomatoes and simmer for a couple of minutes or until it’s thickened. Add the cooked and drained noodles and the bacon to the meat mixture and stir well.

DSC_0849

Pour the mixture into a 9×13 baking dish and sprinkle the cheese over the top.

DSC_0852

Bake for 15-20 minutes in a 350 degree oven or until the cheese is melted. Remove from oven and sprinkle the top with chopped dill pickle and chopped green onions.

bacon, cheeseburger, casserole, recipe, food

Bacon Cheeseburger Casserole

Ingredients:

  • 2 cups uncooked large elbow macaroni noodles
  • 1 tablespoon vegetable oil
  • 1 ½ cups chopped onions
  • 1 garlic clove, minced
  • 6-8 strips bacon
  • 1 pound lean ground beef
  • 1 teaspoon seasoned salt
  • 2 tablespoons ketchup
  • 2 tablespoons Dijon mustard
  • 4-5 roma tomatoes, seeded and diced
  • 2 cups mild cheddar cheese, shredded
  • ¼ cup dill pickles, finely chopped
  • 3 tablespoons green onions, finely chopped

 

Directions:

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and place bacon in a single layer. Bake for 15-18 minutes or until nearly crisp and browned. Transfer bacon to paper towel to drain and cool. Once cooled, coarsely chop bacon into small pieces.
  2. Once bacon is cooked, reduce oven temperature to 350 degrees. Spray a 9×13 inch baking dish with cooking spray.
  3. Boil pasta in a large pot until al dente. Rinse with cool water and drain.
  4. In a large skillet on medium heat, warm the oil. Add the onion and sauté until the onions are transparent. Add the garlic and stir for one minute.
  5. Stir the ground beef into the onion/garlic mixture and fully cook until brown. Drain the fat from the meat and return to the stove.
  6. Stir in seasoned salt, ketchup and Dijon mustard. Add the chopped tomatoes. Reduce heat to medium-low and simmer for about 2 minutes or until the mixture is thickened.
  7. Add the noodles and bacon to the meat mixture and stir well.
  8. Pour the mixture into the prepared baking dish and sprinkle the cheese over the top. Bake in a 350 degree oven for 15-20 minutes or until the cheese is melted. Remove from the oven and top with chopped pickle and green onions.

 

 

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