Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Heat the oven
Preheat your oven to 350 degrees F and give a 3-quart baking dish a good grease so nothing sticks.
- 2
Brown the beef
In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles as it cooks. Drain off the fat once it's no longer pink.
- 3
Cook the veggies
Dice the onion and green bell pepper and mince the garlic. Add them to the skillet with the beef and cook 4 to 5 minutes, until the onion turns translucent and everything smells good.
- 4
Simmer it all together
Stir in the tomato paste, the undrained diced tomatoes, dill relish, beef broth, Worcestershire sauce, and sour cream. Add the uncooked elbow pasta, Italian seasoning, and a good pinch of salt and pepper. Bring it to a boil, then pull the skillet off the heat.
- 5
Layer and top
Spread half the beef-and-pasta mixture into the baking dish. Pour the Velveeta cheese sauce evenly over that layer, then spoon the rest of the mixture on top. Sprinkle the shredded cheddar over everything and cover the dish with foil.
- 6
Bake it up
Bake covered for 25 minutes, then uncover and bake another 15 minutes, until the pasta is tender and the cheese is melted and bubbly.
- 7
Rest and serve
Let the casserole rest for about 10 minutes so it sets up before you scoop and serve.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
All-American Cheeseburger Casserole
Created by: HomeCooking
Ingredients
- 1 lb lean ground beef
- 1/2 cup yellow onion
- 1/2 cup green bell pepper
- 2 garlic cloves
- 1 1/2 tbsp tomato paste
- 14 oz petite diced tomatoes
- 2 tbsp dill relish
- 1 1/4 cup beef broth
- 1/2 cup sour cream
- 1 tbsp Worcestershire sauce
- 2 cup elbow pasta
- 1 tsp Italian seasoning
- salt and pepper
- 4 oz Velveeta cheese sauce
- 1 cup cheddar cheese
Instructions
- Heat the ovenPreheat your oven to 350 degrees F and give a 3-quart baking dish a good grease so nothing sticks.
- Brown the beefIn a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles as it cooks. Drain off the fat once it's no longer pink.
- Cook the veggiesDice the onion and green bell pepper and mince the garlic. Add them to the skillet with the beef and cook 4 to 5 minutes, until the onion turns translucent and everything smells good.
- Simmer it all togetherStir in the tomato paste, the undrained diced tomatoes, dill relish, beef broth, Worcestershire sauce, and sour cream. Add the uncooked elbow pasta, Italian seasoning, and a good pinch of salt and pepper. Bring it to a boil, then pull the skillet off the heat.
- Layer and topSpread half the beef-and-pasta mixture into the baking dish. Pour the Velveeta cheese sauce evenly over that layer, then spoon the rest of the mixture on top. Sprinkle the shredded cheddar over everything and cover the dish with foil.
- Bake it upBake covered for 25 minutes, then uncover and bake another 15 minutes, until the pasta is tender and the cheese is melted and bubbly.
- Rest and serveLet the casserole rest for about 10 minutes so it sets up before you scoop and serve.