Simmering Saturdays: One Pot Cheeseburger Casserole
One Pot Cheeseburger Casserole
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Ingredients
- 3 ½ cups shredded cheddar cheese, at room temp. Separated.
- 1 lb. Ground Beef, 85% lean
- Salt/Pepper, to taste
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 2 Tablespoon tomato paste
- 4 cups beef broth
- 1 (16 oz.) box elbow macaroni, *uncooked*
- ¾ cup sour cream, at room temp
- ½ cup whole milk, at room temp
- Chopped Parsley, to garnish
Instructions
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Shred the cheese and set it aside. It should be at room temperature when added to the pasta later.
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Season the ground beef with desired amount of salt and pepper.
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In a large pot over medium heat, cook and crumble the ground beef along with the onions. Drain any excess grease.
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Add the minced garlic and cook for an additional minute.
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Add the Worcestershire sauce and the tomato paste and stir until well-combined.
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Add the beef broth and the uncooked macaroni, stir to combine. Bring to a gentle simmer over medium or medium/low.
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Cover the pot and heat for 5 minutes. Uncover, stir briefly, replace the cover, and heat for 5 more minutes, or until just al dente.
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Reduce the heat to low.
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Stir in the room temperature sour cream and half of the milk. Only add the other half if desired.
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Gradually sprinkle in 2 ½ cups of the shredded cheddar, stirring as you do so.
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Once the cheese is melted and you have a uniform consistency, top with the remaining cheese.
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Replace the lid and heat for an additional 2-3 minutes, until the cheese is melted.
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Top with parsley and serve!
Editor’s note: Simmering Saturdays is a recurring column on InkFreeNews. This food feature is provided by The Cozy Cook. Look for it to post weekly Saturdays at 10 a.m.
