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Cheeseburger Casserole

By admin_user ·

A baked beef and pasta casserole with cheddar, tomato and a touch of mustard.

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Golden baked ground beef and pasta casserole with melted cheddar in a beige ceramic casserole dish. A serving removed revealing pasta and ground beef, subtle cheese texture.

Demo recipe draft: This sample recipe has not been kitchen-tested. The client will review the ingredients, method and timing before launch.

About this recipe

A baked beef and pasta casserole with cheddar, tomato and a touch of mustard.

Cooking tips

Serve with chopped pickles on the side. Use a 23 × 33 cm baking dish if your skillet is not oven-safe.

Serving ideas

Serve freshly cooked with a simple green salad. Add rice, bread or vegetables where appropriate for the dish.

Golden baked ground beef and pasta casserole with melted cheddar in a beige ceramic casserole dish. A serving removed revealing pasta and ground beef, subtle cheese texture.

Cheeseburger Casserole

A baked beef and pasta casserole with cheddar, tomato and a touch of mustard. Demo recipe draft for the site preview. This recipe has not been kitchen-tested; client review is pending.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g short pasta
  • 500 g ground beef
  • 1 onion diced
  • 2 garlic cloves minced
  • 400 g crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp yellow mustard
  • 150 g cheddar grated
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • 1 Large pot
  • 1 Ovenproof skillet or baking dish
  • 1 Food thermometer

Method
 

  1. Heat the oven to 200°C / 400°F. Cook the pasta 2 minutes less than the package directions and drain.
  2. While the pasta cooks, heat oil in an ovenproof skillet. Cook onion for 3 minutes, then add ground beef.
  3. Break up the beef and cook until it reaches 71°C / 160°F. Drain excess fat if needed.
  4. Stir in garlic, tomato paste, crushed tomatoes, mustard, salt and pepper. Simmer for 5 minutes.
  5. Fold in the pasta and half the cheddar. Spread evenly in the skillet or transfer to a greased baking dish; sprinkle with the remaining cheese.
  6. Bake for 12–15 minutes until bubbling and the casserole center reaches 74°C / 165°F. Rest for 5 minutes before serving.

Notes

Demo recipe draft for the site preview. This recipe has not been kitchen-tested; client review is pending.
Serve with chopped pickles on the side. Use a 23 × 33 cm baking dish if your skillet is not oven-safe.