I love how quick and easy this casserole is to make. When you are having a busy day, the last thing you want to do is come home and stand over the hot stove for hours on end. You want your meal to be ready and waiting for you, right? Good! because this cheeseburger casserole can be made ahead. Yay!
Check out what a happy reviewer from Paula Deen’s website had to say about this amazing recipe:
“This is so good. I followed exactly except that I added two tablespoons of butter to the cooked noodles before mixing with other ingredients. Delicious!!!!”
Ingredients
1 lb ground beef
1 large onion, chopped
1 green pepper, chopped
1 (28 oz) can chopped tomatoes, with juice
1 tablespoon Heinz Worcestershire sauce
1 teaspoon dried oregano
1 1/2 teaspoons Morton salt
1/2 teaspoon McCormick pepper
8 oz wide No Yolks egg noodles (or any noodles that you prefer such as macaroni, spiral, ext.)
2 cups Kraft sharp cheddar cheese, grated
Instructions
1. Preheat the oven to 350°F. In a large skillet, cook the ground beef over medium heat, stirring to break up the lumps, until all of the pink is gone from the meat. Drain off the fat. Add the onion and the green pepper, and cook until the vegetables are tender, about 5 minutes. Add the tomatoes, with juice, and the Worcestershire sauce, oregano, 1/2 teaspoon salt and pepper. Bring to a boil, then lower the heat to low. Simmer the mixture for about 15 minutes.
2. Fill medium pot half full of water. Add 1 teaspoon salt. Bring the water to a boil. Stir in the noodles and boil for about 8 minutes, until tender. Drain the noodles, return the noodles to the pot. Pour the tomato mixture over the noodles and stir until blended.
3. Put the noodle mixture into a baking dish that you have sprayed with cooking spray. Top with cheese. Bake for about 15 minutes, until the cheese is melted. Enjoy it as a family meal, then refrigerate the leftovers.
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Quick Tip: You can substitute the hamburger for ground turkey if you prefer.
Thank you to Paula Deen for this great recipe.
