Wednesday, May 21, 2014

In the Kitchen with Jason (and David): Cheesy Cheeseburger Casserole

Jess and I, together, gave this 4 thumbs up. She liked it so much, she added it into our regular menu, and I liked it enough to be excited she did. Our only complaint, if you can call it a complaint, is that it didn't remind us of a cheeseburger at all.

Just looking at this picture makes me want to make up another batch tonight!
  • 1 Tbsp and 1 tsp kosher salt
  • 16 oz box of elbow macaroni (yes, we used elbow macaroni and not cavatappi)
  • 2 lbs ground beef
  • 1 large onion, chopped
  • 2 8 oz cans of tomato sauce (I used a 15 oz can and it turned out just fine)
  • 1/8 tsp black pepper
  • 1 cup ricotta cheese
  • 1/4 cup sour cream
  • 1/3 cup chopped green pepper (I used a whole green pepper and didn't measure it)
  • 1/3 cup chopped scallions (I used one bunch and didn't measure them)
  • 1/4 cup shredded mozzarella
  • 1/4 cup chopped fresh parsley
  • Preheat your oven to 350 degrees.
  • Bring a large pot of water to a boil.
  • Add 1 Tbsp of the salt and the macaroni to the boiling water and cook for 7 to 8 minutes.
  • Drain the water from the noodles and set them aside.
  • In a large skillet, preheated over medium-high heat, cook the ground beef and onions until the beef is well browned.
  • Drain the fat from the beef and onions.
  • Stir in the tomato sauce, remaining salt, and pepper.
  • Bring to a simmer over low heat.
  • While the beef and tomato mixture is still coking mix together the ricotta cheese, sour cream, bell pepper, and scallions in a medium bowl.
  • Spread half of the pasta in the bottom of a 9 x 13 baking dish and cover with the cheese mixture and then top it with the remaining noodles.
  • Pour the meat mixture over the noodles and then sprinkle the remaining cheese over the meat and bake for 20 minutes.
  • When serving, sprinkle with fresh parsley (I skipped this step as I forgot to get parsley from the store. Bad me!)
Please enjoy!

-Chef Jason

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