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- 1 lb ground beef - 1 small onion, diced - 2 cloves garlic, minced - 1 cup frozen mixed vegetables (peas, carrots, corn) Ground beef is the heart of this dish. It gives the casserole its rich flavor and protein. I love using a small onion and minced garlic. They add sweetness and depth to the beef. Frozen mixed vegetables are a great time-saver. They bring color and nutrition without extra work. - 1 cup rotini or elbow macaroni, uncooked - 1 can (10.5 oz) cheddar cheese soup - 1/2 cup milk - 1 cup shredded cheddar cheese For the pasta, you can choose rotini or elbow macaroni. Both hold sauce well. The cheddar cheese soup is creamy and adds a cheesy flavor. Milk helps thin the soup and make it smooth. Shredded cheddar cheese on top creates a bubbly, golden crust. - 1/2 cup dill pickle relish - 2 tablespoons ketchup - 1 tablespoon mustard - Salt and pepper to taste - 1/2 teaspoon smoked paprika - 2 tablespoons chopped fresh parsley (for garnish) Dill pickle relish gives a tangy bite. Ketchup and mustard add classic burger flavor. Season with salt, pepper, and smoked paprika for extra taste. Fresh parsley adds a pop of color and freshness. For the full recipe, check out the details above. 1. Preheat your oven to 350°F (175°C). This helps cook the casserole evenly. 2. Grease a 9x13 inch baking dish. This will stop the food from sticking. 1. In a large skillet, brown 1 pound of ground beef over medium heat. Break it apart with a spatula. 2. Add 1 small diced onion and 2 minced garlic cloves to the skillet. Sauté for about 3-4 minutes until the onion looks clear. 1. Stir in 1 cup of frozen mixed vegetables. Cook for another 3 minutes until they warm up. 2. In a big bowl, mix the beef and veggie mix with 1 cup of uncooked rotini, 1 can of cheddar cheese soup, 1/2 cup of milk, 1 cup of shredded cheddar cheese, 1/2 cup of dill pickle relish, 2 tablespoons of ketchup, 1 tablespoon of mustard, 1/2 teaspoon of smoked paprika, and salt and pepper to taste. Make sure everything is mixed well. 3. Pour this mixture into your greased baking dish and spread it out evenly. 1. Cover the dish with aluminum foil and bake for 25 minutes. This keeps the heat in. 2. Remove the foil and bake for another 10-15 minutes. The top should be bubbly and golden. 1. After baking, let the casserole rest for 5 minutes. This helps the flavors settle. 2. Garnish with 2 tablespoons of chopped fresh parsley before serving. It adds color and flavor. For the full recipe, check the section above! You can swap ground beef for turkey or chicken. These options are leaner and still tasty. For a vegetarian twist, try using lentils or black beans instead of meat. They add protein and fiber. If you want a dairy-free meal, use a dairy-free cheese soup. You can find brands made with coconut milk or cashews. When browning meat, use high heat. This helps create a nice brown color and adds flavor. Break the meat into small pieces for even cooking. Stir often to avoid burning. For pasta, make sure to cook it until it's al dente. This means it should be firm but not hard. It will soften more during baking. Pair this casserole with a fresh salad. A simple green salad adds crunch and freshness. You can also serve it with garlic bread for a filling meal. For extra flavor, try toppings like diced tomatoes, crispy bacon, or sliced green onions. These make the dish fun and add a nice touch. For the full recipe, check out the detailed instructions above. {{image_2}} You can make a tasty vegetarian version of this dish. Start by swapping out the ground beef for a plant-based meat alternative. Options like lentils or chickpeas work well. They add protein and texture. You can also add extra vegetables. Try bell peppers, zucchini, or mushrooms for added flavor. This version is colorful and just as filling. If you like heat, this variation is perfect for you. Adding jalapeños or your favorite hot sauce gives the dish a spicy kick. I recommend using pepper jack cheese instead of cheddar. This cheese has a nice bite that complements the spice. This casserole is sure to please anyone who loves bold flavors. For those on a keto diet, you can easily adjust this recipe. Use low-carb pasta substitutes like zucchini noodles or spaghetti squash. This keeps the dish hearty without the carbs. You can also adjust the sauces. Opt for low-carb ketchup and check the cheese for hidden sugars. This way, you can enjoy a delicious meal that fits your diet. Check out the Full Recipe for more details! To store leftovers properly, let the casserole cool first. Then, place it in an airtight container. This helps keep the flavors fresh. I recommend using glass or plastic containers with tight lids. These work well to prevent spills and keep food safe. For freezing, cut the casserole into portions. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag. Remember to label the bags with the date. When you're ready to eat, thaw it in the fridge overnight. For reheating, bake at 350°F until hot. You can also use the microwave for a quick meal. In the fridge, the Loaded Cheeseburger Casserole lasts about 3 to 4 days. Always check for signs of spoilage. Look for off smells or changes in texture. If it has any mold, toss it out. Keeping track of these signs helps you enjoy your leftovers safely. Yes, you can prep this casserole in advance. Just follow the recipe and stop before baking. Cover the dish and store it in the fridge for up to 24 hours. When ready to eat, bake it straight from the fridge. You might need to add a few extra minutes to the baking time. This makes meal planning easy and quick on busy nights. If you want a substitute for cheddar cheese soup, try using cream of mushroom soup. It gives a nice flavor, too. You can also make a simple cheese sauce with melted cheddar and cream. Mix it with a bit of milk to reach the right consistency. This way, you keep the creamy texture and cheesy flavor. To add heat, try mixing in jalapeños or hot sauce. You can also use pepper jack cheese instead of cheddar cheese. If you want a milder spice, try adding a pinch of cayenne pepper. Each of these options will make your casserole zesty and fun. Adjust the spice level to suit your family's taste. Yes, this casserole works great in a slow cooker. Just brown the beef and onions first, then mix all the ingredients in the slow cooker. Set it on low for about 4 to 6 hours. This method keeps the flavors rich and allows for a hands-off cooking experience. It's a great way to fill your home with delicious smells. Absolutely! Adding more veggies is a great idea. You can mix in bell peppers, spinach, or even zucchini. Just chop them small so they cook evenly. This not only boosts nutrition but also adds color and texture. Feel free to get creative with what you have on hand. Enjoy experimenting for a unique dish. For the full recipe, check out the details above. You’ve learned how to make a tasty Loaded Cheeseburger Casserole with simple steps. From preparing the ingredients to baking, it’s easy to follow. You can mix and match flavors and ingredients to fit your tastes. Remember, leftovers store well in the fridge or freezer, making this a smart choice for busy days. This recipe not only satisfies your hunger but also sparks creativity in the kitchen. Enjoy your time cooking and savor every bite of this delicious dish!

Loaded Cheeseburger Casserole

Indulge in this mouthwatering Loaded Cheeseburger Casserole that combines all your favorite flavors into one delicious dish! With ground beef, cheesy goodness, and a hint of dill pickle relish, this recipe is perfect for a family dinner. It's easy to prepare and packed with ingredients everyone loves.
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Ingredients
  

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

1 cup frozen mixed vegetables (peas, carrots, corn)

1 cup rotini or elbow macaroni, uncooked

1 can (10.5 oz) cheddar cheese soup

1/2 cup milk

1 cup shredded cheddar cheese

1/2 cup dill pickle relish

2 tablespoons ketchup

1 tablespoon mustard

Salt and pepper to taste

1/2 teaspoon smoked paprika

2 tablespoons chopped fresh parsley (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish and set aside.

    In a large skillet, over medium heat, cook the ground beef until it's browned, breaking it apart with a spatula.

      Add the diced onion and minced garlic to the skillet. Sauté for about 3-4 minutes until the onion is translucent.

        Stir in the frozen mixed vegetables, cooking for an additional 3 minutes until they're warmed through.

          In a large mixing bowl, combine the cooked beef mixture with uncooked pasta, cheddar cheese soup, milk, shredded cheddar cheese, pickle relish, ketchup, mustard, smoked paprika, salt, and pepper. Mix until well combined.

            Pour the mixture into the prepared baking dish, spreading it evenly.

              Cover the dish with aluminum foil and bake for 25 minutes.

                Remove the foil and bake for an additional 10-15 minutes, or until the pasta is tender and the top is bubbly and lightly golden.

                  Once done, remove from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving.

                    Prep Time: 15 min | Total Time: 55 min | Servings: 6