This Cheesy Hamburger Casserole is easy to put together but it has a great flavor! I added this recipe in green pepper but it’s simple to change depending on what’s in your refrigerator (and your personal preferences). Some kind of peppers, chopped zucchini, or sliced mushrooms in this casserole will be amazing. It’s just as easy to make this Cheesy Hamburger Casserole as Hamburger Helper and you can monitor the ingredients. A good meal on a weekday and kids love it!
This quick and easy dinner with ground beef and melted cheese is the cure for all picnics. This depends so much on you for the seasoning and it is great for picky eaters, but if you would like a better flavor season or add more vegetables. Do it with rice, if you wanted to try something similar.
Ingredients:
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1 1/2 pounds lean ground beef
1 large onion, diced
1 tbsp canola oil
salt, to taste
pepper to taste
1/2 tsp oregano
2 cloves chopped garlic
1/2 tsp paprika
1 can pureed tomatoes
16-ounce box macaroni noodles
1/2 c each grated cheddar and mozzarella cheeses
Directions:
Put a three-fingered pinch of salt onions into the grease. Attach the beef and prepare it and break it. Add a pinch of salt or two with three fingers and a dry season. Attach the tomatoes and cook them for an hour, then raising the heat to low.
Till it’s half cooked, cook the macaroni in boiling water. Drain the tomatoes and add them. (I only wished it spread over two meals and I used the whole package, but you might want to add just half the macaroni if you want your dish to be tomatoey and beefy). From the sauce. Delete it. Taste, add cheese and cover it and cover it with foil, or move it to a large baking dish. It can be cooled down
Bake it in a 400-degree oven when refrigerated until the piping is hot (about 45 minutes if the temperature is cold at the room). Remove the foil, cover the macaroni with the cheese and broil until the cheese is bubbly, just until you are ready to eat.
Ingredients
- 1 1/2 pounds lean ground beef
- 1 large onion, diced
- 1 tbsp canola oil
- salt, to taste
- pepper to taste
- 1/2 tsp oregano
- 2 cloves chopped garlic
- 1/2 tsp paprika
- 1 can pureed tomatoes
- 16-ounce box macaroni noodles
- 1/2 c each grated cheddar and mozzarella cheeses
Instructions
Put a three-fingered pinch of salt onions into the grease. Attach the beef and prepare it and break it. Add a pinch of salt or two with three fingers and a dry season. Attach the tomatoes and cook them for an hour, then raising the heat to low.
Till it's half cooked, cook the macaroni in boiling water. Drain the tomatoes and add them. (I only wished it spread over two meals and I used the whole package, but you might want to add just half the macaroni if you want your dish to be tomatoey and beefy). From the sauce. Delete it. Taste, add cheese and cover it and cover it with foil, or move it to a large baking dish. It can be cooled down
Bake it in a 400-degree oven when refrigerated until the piping is hot (about 45 minutes if the temperature is cold at the room). Remove the foil, cover the macaroni with the cheese and broil until the cheese is bubbly, just until you are ready to eat.
