Prep Time: 8 mins | Cook Time: 22 mins | Total Time: 30 mins | Yield: 5 Servings
You only need these ingredients and a pot to make this Cheeseburger Casserole! In half an hour, you can serve the best dinner for your loved ones. Enjoy!
Ingredients:
2 tsp Worcestershire sauce
3 ½ c shredded cheddar cheese, at room temp. Separated.
2 cloves garlic, minced
½ c whole milk, at room temp
1 small yellow onion, diced
¾ c sour cream, at room temp
Salt/Pepper, to taste
2 tbsp tomato paste
1 pound Ground Beef, 85% lean
Chopped Parsley, to garnish
4 c beef broth
1 (16-ounce) box of elbow macaroni, uncooked
Directions:
Use a grated to shred the cheese and put them into a bowl. Make sure to let it sit on your counter and not in the fridge.
Place a large pot on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Add salt and pepper to season.
Add the onions into the pot, then sauté for a few minutes until soft. Discard any accumulated fat. Add minced garlic and sauté for about a minute or until aromatic.
Add tomato paste and Worcestershire sauce. Stir and cook for a minute.
Add the uncooked macaroni and beef broth. Stir until well incorporated. Make sure to scrape the bottom of the pot to get the browned bits. Reduce the heat to medium-low, then simmer the mixture for a few minutes.
Cover the pot with the lid, then cook for another 5 minutes. Remove the cover and stir to combine.
Cover again and cook for 5 more minutes.
Turn the heat down to low, then add 1/2 of the milk and sour cream. Stir until well combined.
Gradually add about 2 1/2 cups of shredded cheddar cheese while stirring. Remove from the heat.
Sprinkle the rest of the cheese and freshly chopped parsley on top.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 2 days. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 811 kcal, Carbohydrates: 36g, Protein: 44g, Fat: 53g, Saturated Fat: 28g, Cholesterol: 167mg, Sodium: 1390mg, Potassium: 671mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1145IU, Vitamin C: 4.1mg, Calcium: 683mg, Iron: 3.6mg
Ingredients
- 2 tsp Worcestershire sauce
- 3 ½ c shredded cheddar cheese, at room temp. Separated.
- 2 cloves garlic, minced
- ½ c whole milk, at room temp
- 1 small yellow onion, diced
- ¾ c sour cream, at room temp
- Salt/Pepper, to taste
- 2 tbsp tomato paste
- 1 pound Ground Beef, 85% lean
- Chopped Parsley, to garnish
- 4 c beef broth
- 1 (16-ounce) box of elbow macaroni, uncooked
Instructions
Use a grated to shred the cheese and put them into a bowl. Make sure to let it sit on your counter and not in the fridge.
Place a large pot on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Add salt and pepper to season.
Add the onions into the pot, then sauté for a few minutes until soft. Discard any accumulated fat. Add minced garlic and sauté for about a minute or until aromatic.
Add tomato paste and Worcestershire sauce. Stir and cook for a minute.
Add the uncooked macaroni and beef broth. Stir until well incorporated. Make sure to scrape the bottom of the pot to get the browned bits. Reduce the heat to medium-low, then simmer the mixture for a few minutes.
Cover the pot with the lid, then cook for another 5 minutes. Remove the cover and stir to combine.
Cover again and cook for 5 more minutes.
Turn the heat down to low, then add 1/2 of the milk and sour cream. Stir until well combined.
Gradually add about 2 1/2 cups of shredded cheddar cheese while stirring. Remove from the heat.
Sprinkle the rest of the cheese and freshly chopped parsley on top.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 2 days. Reheat for a few minutes before serving again.
