This cheeseburger casserole tastes like a juicy cheeseburger without the bun. Tender ground beef is paired with diced tomatoes, simple seasonings, and is tossed with elbow macaroni and topped with melted cheddar cheese making the most amazing meal.
Servings: 8 servings
- 1 lb ground beef
- 1 onion diced
- 1 green pepper chopped
- 28 oz. diced tomatoes
- 1 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1 1/2 tsps salt
- 1/2 tsps pepper
- 8 oz elbow macaroni
- 3 cups sharp cheddar cheese grated
Preheat the oven to 350
Spray a 9x13 baking dish and set aside.
In a large skillet, cook the ground beef over medium heat, breaking beef up as if tooks. Drain off the fat and add the onion and the green pepper, and cook until the vegetables are tender, about 5 minutes.
Add the can of diced tomatoes, Worcestershire sauce, oregano, salt and pepper. Bring to a boil, then lower the heat to low. Simmer for 15 minutes.
Cook the noodles according to the package directions, until al dente then drain.
Add the noddles to the baking dish, and pour tomato mixture on top of noodles. Top with cheese.
Bake for 15 minutes or until the cheese is melted and bubbly.
Serving: 1serving | Sodium: 777mg | Calcium: 334mg | Vitamin C: 14mg | Vitamin A: 517IU | Sugar: 2g | Fiber: 2g | Potassium: 346mg | Cholesterol: 85mg | Calories: 433kcal | Trans Fat: 1g | Monounsaturated Fat: 9g | Polyunsaturated Fat: 1g | Saturated Fat: 13g | Fat: 26g | Protein: 24g | Carbohydrates: 25g | Iron: 2mg